If you’re searching for a show-stopping treat to serve this Easter, look no further than strawberry crumble bars. These irresistible bars combine a buttery crust, a luscious layer of homemade strawberry jam, and a golden crumb topping.  They’re the perfect balance of sweet and tangy. Whether you’re hosting a family gathering or simply craving a springtime dessert, strawberry crumble bars are sure to delight guests of all ages.

What Are Fruit Crumble Bars?

Fruit crumble bars are a delightful dessert. They feature layers of fruit filling sandwiched between a buttery crust and a crumbly topping. The crust provides structure and richness, the fruit brings a burst of fresh or jammy sweetness, and the crumble adds irresistible texture. Think of it as a crumb topped pie, but in slab a pie form with less filling.  While these bars come in many flavors, strawberry is a classic choice for its vibrant color and sweet-tart taste.

How Are They Different Than Brownies, Blondies, and Sheet Pan Cookies?

Brownies are chocolatey and dense.  Blondies are chewy and rich with brown sugar and vanilla.  Sheet pan cookies are typically softer and flatter.  They’re designed for easy cutting and sharing. Crumble bars stand out for their layers: a crisp crust, a juicy fruit filling, and a crumbly, buttery topping.  Combined these layers are satisfying and delicious.

History of Jam

Jam is a versatile fruit spread made by simmering chopped or crushed fruit with sugar, resulting in a thick, flavorful preserve.  It has a storied history, dating back centuries as a way to preserve fruit. Early jams were made by cooking fruit with honey or sugar, helping extend the harvest and provide sweetness year-round. Its sweet, tangy taste and chunky texture make it a favorite in kitchens around the world.  Today, jam is not only a spread for bread but also an essential ingredient in many desserts, including crumble bars!

The Difference Between Jam, Jelly, and Preserves

Jam, jelly, and preserves may seem similar, but each has its own character.

• Jam is made by cooking fruit and sugar until thick, resulting in a spread with bits of fruit throughout.
• Jelly is created from fruit juice, sugar, and pectin, yielding a smooth, clear consistency.
• Preserves contain larger chunks or whole pieces of fruit, offering a chunkier texture. Each brings unique flavor and texture to recipes, but jam is often favored for crumble bars for its spreadable consistency and concentrated fruit taste.
• Butter is made by cooking fruit until it’s very smooth and concentrated. It has a silky texture unlike jam which has chunks of fruit in there.

I’ve made hot pepper jelly, apple jelly, grape jelly, peach jam, berry jam, and four berry jam.  I’ve made countless butters including apple, pear, plum, and peach.  This is my first adventure into preserves though.

Whipping Up Your Homemade Strawberry Jam

Making your own strawberry jam is easier than you might think!

• Wash and hull about 2 cups of fresh strawberries.
• Chop the berries and place them in a saucepan with 1 cup sugar and 1 tablespoon lemon juice.
• Cook over medium heat, stirring often, until the mixture thickens (about 20–25 minutes).
• The jam will continue to set as it cools. Use it for your crumble bars or as a spread on toast!

Ingredients for the Perfect Crumble

For irresistible strawberry crumble bars, you’ll need:

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Each ingredient plays a role: the flour and butter build the crust, sugars sweeten and caramelize, oats add texture, and lemon juice intensifies the strawberry flavor.

Creating the Butteriest Crust

Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal.  Stir in the oats.  Remove one cup of the mixture and set aside.  Place the rest of the mixture in the bottom of an 8 x 8 baking dish.  Press the mixture to the bottom of the pan until evenly coated.

Layering and Baking for the Ultimate Texture

Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.  Bake at 350 for 30 to 35 minutes or until the preserves bubble and the crumble mixture is a light brown color.  Cool slightly before slicing and serving.

Serving and Enjoying Your Strawberry Crumble Bars

These bars are delicious warm or chilled. Serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or just as they are with a cup of coffee.  They’re perfect for picnics, parties, or a cozy night in.  These crumble bars are sure to brighten any table and bring smiles to those who taste them!

These bars are healthy-ish.  They’re made with fresh fruit preserves.  But that’s not all!  There’s hearty oats and almond meal in the buttery crust.  These strawberry crumble bars are the perfect balance of sweet, tart, nutty, and buttery all in one simple bar. 

Do you have to make homemade preserves?

Absolutely not.  If you want to skip that part, then make sure you buy quality strawberry preserves.  Check the ingredients and if there’s something on there you don’t recognize, look for another jar.  You want high-quality preserves with real fruit and minimal added sugar to ensure your crumble bars are both flavorful and wholesome.

And you don’t have to make strawberry crumble bars, either.  There’s a slew of other fruit preserves out there you can purchase.  If you want to stick with berries, there’s raspberry, blueberry, and blackberry out there.  For stone fruit you can probably find cherry and maybe apricot or peach.  Each fruit offers its own unique sweetness and tang to these buttery delicious bars.

Yield: 12 servings

Strawberry Crumble Bars

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Bite into layers of real strawberries and a tender, crumbly topping, all packed into our Strawberry Crumble Bars. Refreshingly sweet and baked to perfection for any occasion.

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Ingredients

For the preserves:

Toggle ingredient group

• 3 pints Florida strawberries, stemmed, cored and roughly chopped (about 5 cups)
• 2 cups sugar
• 1 tablespoon lemon juice
• 4 half pint jars

For the bars:

Toggle ingredient group

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Instructions

For the preserves:

1. Place the strawberries and lemon juice in a large saucepan. Simmer on medium for 15 to 20 minutes or until the berries start to release their juices.
2. Pour the sugar over the berries and bring to a full, rolling boil for 1 minute. Reduce heat and simmer until the preserves reach your desired consistency. I like mine on the thick side, so I simmered mine, stirring occasionally, for about 30 minutes.
3. While the berries are simmering, bring your jars, lids, and rims to a boil in a large saucepan. Remove the jars from the pot with canning tongs (or carefully use your silicone tipped tongs). I leave them upside down to dry on a clean towel.
4. Once the strawberry preserves are ready, carefully ladle the preserves into the prepared jars using a funnel. If you don’t have a funnel, simply wipe the rims well before placing the lids and rings on the jars. Do not turn the rings too tightly; only hand tight. Turn the jars upside down for five minutes then turn upright and allow to cool completely before serving.
5. Refrigerate for up to 3 weeks or you can process the jars in boiling water for 10 minutes and store in your pantry for a few months.

For the bars:

1. Preheat oven to 350.
2. Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal. Stir in the oats.
3. Remove one cup of the mixture and set aside. Place the rest of the mixture in the bottom of an 8 x 8 baking dish. Press the mixture to the bottom of the pan until evenly coated. Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.
4. Bake at 350 for 30 to 35 minutes or until the preserves are bubbly and the crumble mixture is lightly browned.
5. Cool before slicing and serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 483Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 22mgSodium 71mgCarbohydrates 88gFiber 4gSugar 61gProtein 6g

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The post Make Strawberry Crumble Bars at Home appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

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Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post A Unique Twist on Tamales – Carrot Cake Tamales appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re searching for a dessert that’s both fresh and comforting, look no further than Irish Lemon Pudding Cake. Perfect for Easter or any spring celebration, this cake offers a delightful balance of tangy and sweet flavors.  There is a surprising twist that makes this cake so easy to make for any occasion.

What Is Irish Lemon Pudding Cake?

Irish Lemon Cake is a light, zesty dessert that features a tender cake made with lemon curd which keeps it moist. Unlike dense pound cakes or tart-heavy sweets, this cake stands out for its delicate texture and bright citrus flavor. What makes it uniquely Irish is its simplicity and the use of quality ingredients from fresh lemons, rich butter, and homemade lemon curd. It’s not just a cake; it’s a celebration of spring’s freshness, making it an ideal pick for festive occasions like Easter.

Though lemon cakes are enjoyed worldwide, Irish Lemon Cake has roots in the country’s love for home baking and using seasonal ingredients. Citrus fruits became popular in Ireland in the late 19th and early 20th centuries.  Home bakers began incorporating them into classic pudding cakes. The result was a comforting, custardy dessert that brought a touch of brightness to rainy days. Over time, this cake evolved to feature lighter textures and more pronounced lemon flavors.

Adding a Twist to the Traditional Recipe

To make your Irish Lemon Pudding Cake truly unforgettable, add a secret ingredient.  Lemon curd deepens the lemon flavor and makes this spring dessert rich, vibrant, and completely irresistible. It makes the cake more luxurious and impressive for guests.

What Is Lemon Curd?

Lemon curd is a smooth, creamy spread made from lemons, sugar, butter, and eggs. It’s tangy, sweet, and bursting with citrus flavor.  This versatile curd is often used in tarts, cakes, and pastries. In this recipe, lemon curd acts as the secret ingredient, adding depth and richness to this pudding cake. It’s easy to make at home and far superior to store-bought versions.

How Do You Make Lemon Curd?

Making lemon curd is simple and rewarding. It’s made with budget-friendly ingredients whereas buying it could cost you over $6 for a small jar.  Here’s a basic method:

Stovetop Method: Whisk together fresh lemon juice, zest, sugar, and eggs in a saucepan. Add butter and cook over medium heat, stirring constantly until thickened. Strain for a silky finish.

Microwave Method: Combine ingredients in a microwave-safe bowl. Heat in short bursts, stirring in between, until the curd thickens. This method is quicker but requires careful monitoring to avoid overcooking.

Both methods produce a creamy, tangy lemon curd perfect for your pudding cake.

Ingredients to Make Irish Lemon Pudding Cake

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade or store-bought lemon curd (the secret ingredient!)
• 1 cup all-purpose flour

Steps to Make This Pudding Cake

Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan.  I used an 8 x 8 square baking dish.

Whisk together the sugar and the eggs until light and creamy.  Stir in the milk, butter, and the vanilla extract.  Finally whisk in the lemon curd.  Lightly stir in the flour being careful not to overmix the batter.

Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.

Tips for Perfecting Your Lemon Pudding Cake

• Use fresh lemons for the best flavor. I use a pair of tongs to juice my lemons.  Let them do the work of getting all that delicious juice out of your lemons.  Also, don’t skimp on zest.  Juiced lemon halves are super easy to zest.
• Room-temperature ingredients blend more smoothly. Adding cold eggs to warm butter makes the butter solidify which makes for less than ideal results in any baked good.
• Don’t overbake. The cake should be moist, not dry.  Check it often and pull it when the toothpick comes out mostly clean but not completed.  The cake continues to cook as it cools in the pan.
• Experiment with the amount of lemon curd for extra tang.
• Serve with whipped cream or fresh berries for a festive touch.

Serving this Cake for Easter Dinner

This Irish Lemon Pudding Cake is perfect for gifting, potlucks, or sharing at spring gatherings. Slice and package it in decorative boxes for a thoughtful Easter treat.  Or serve it at your holiday table and watch guests marvel at your creation. A handwritten recipe card tucked alongside the cake makes a lovely, personal touch.  Make sure to share a recipe for the secret ingredient with them, too!

This Irish cake is super simple to make.  It’s even better made ahead of time.  You make the curd the day before.  I whipped mine up as I was preparing another recipe for minute.  In the microwave, lemon curd comes together in no time!  Just one minute bursts of cooking and stirring until it’s thick and creamy and you’re done!  I strained mine through a fine mesh strainer to make sure there wasn’t any bits of cooked egg or a missed seed in there.  Top with plastic wrap and let it chill.  I took mine out about an hour before making the cake so the curd wasn’t fridge cold. 

Bringing your baking ingredients to room temperature is a simple step that makes a big difference. When eggs, butter, and milk are not cold, they blend more smoothly and evenly.  This prevents lumps and ensures you get a consistent batter. This helps your cake rise properly and creates a tender crumb.  So don’t rush the process.  let your ingredients sit out for a bit before starting to bake.

What does this Irish Lemon Cake taste like?

There is SO much lemon flavor in this cake.  It is bright, vibrant, and full of flavor.  The cake is super moist.  There’s very little flour in this cake making it stay moist and irresistible.  You’d be amazed that it even makes a cake! But trust the process. 

Yield: 12

Irish Lemon Pudding Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Get ready for a citrus treat with this Irish lemon pudding cake. Light, fluffy, and bursting with lemony goodness, it’s the perfect ending to any meal.

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Ingredients

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade lemon curd (or store-bought)
• 1 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan. I used an 8 x 8 square baking dish.
2. Whisk together the sugar and the eggs until light and creamy. Stir in the milk, butter, and the vanilla extract. Finally whisk in the lemon curd. Lightly stir in the flour being careful not to overmix the batter.
3. Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 288Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 88mgSodium 67mgCarbohydrates 47gFiber 1gSugar 29gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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If you’re searching for a showstopping dessert that brings smiles to every gathering, you’ve found it! Peeps Rocky Road Oatmeal Blondies combine gooey marshmallow fun, crunchy chocolate, and the wholesome chew of oatmeal in one irresistible bar. Bright colorful, it’s a fun Easter recipe that’s perfectly pastel!

What Are Peeps?

Peeps are iconic marshmallow confections shaped like chicks, bunnies, and other whimsical forms. You’ll recognize them by their sparkly sugar coating and vibrant colors. Since their debut, Peeps have become a symbol of springtime celebrations, especially around Easter.

These fun marshmallows were first created in the early 1950s.  The Just Born company in Bethlehem, Pennsylvania started making them by hand-piping them.  Peeps quickly became a favorite and they started to mass-produce them to meet the demand. Over the decades, Peeps have hopped from Easter baskets into pop culture, inspiring everything from contests to creative recipes.

Different Colors and Flavors of Peeps

Peeps remain relevant by continuing to evolve with the times.  Yellow chicks may be the most classic color, they now come in a rainbow of colors.  They have even expanded their flavors, too!  I’ve seen sour watermelon, cotton candy, party cake, and chocolate-dipped varieties. There’s even Dr. Pepper flavored peeps out there making sure there is a Peep for every palate and mood!

What Is Rocky Road and How Was It Created?

Rocky Road is a classic combination of chocolate, marshmallows, and nuts. Its roots trace back to the 1920s.  Ice cream makers blended these ingredients for a sweet, chunky scoop. The name “Rocky Road” reflected the bumpy, joyous texture and indicated it was a playful treat to lift spirits during tough times.

While typical rocky road recipes include roasted peanuts or almonds, there’s a slew of creative combinations.  Each variation can be different from next.  Some have replaced the nuts with dried fruit or even chopped cookie pieces.  Other recipes have incorporated nut butters or other toppings like salted caramel sauce.

Of course, you change out the peanuts for other nuts like macadamia or pecan.  Finally, you can change up the chocolate and try a dark or even white chocolate like I did in this recipe. The best part? Rocky Road welcomes your imagination!

Finally, change up the marshmallows!  Marrying Peeps with Rocky Road is pure magic. Peeps melt into gooey pools while holding their cheerful shape.  Their iconic pastel colors provide an eye-catching Rocky Road topping. When layered over chewy oatmeal blondies, you get a playful dessert that’s both nostalgic and new.

Ingredients You’ll Need

For the oatmeal blondies:

• 2 tablespoons margarine
• 2/3 cup unsweetened applesauce
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup egg substitute ( or 2 large eggs)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup old fashioned oats

For the Rocky Road Topping:

• 1/2 cup walnuts
• 2 cups marshmallows (or Peeps)
• 1 cup white chocolate chips
• 1/3 cup fat free half and half

Steps to Make these Peeps Rocky Road Oatmeal Blondies

1. Preheat your oven to 350 F so it’s ready when you are.
2. In a microwave safe dish, combine the first three ingredients (margarine through chips). Heat on high for 1 minute and then stir the mixture. If the chocolate chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Pour the mixture into a large mixing bowl. Add the sugar and brown sugar to the bowl and stir until combined. Let the mixture sit for 5 minutes.
3. Combine the baking powder, baking soda, salt and flour in a small mixing bowl. Stir with a whisk to combine and then set the bowl aside.
4. Add the egg substitute (or eggs) and vanilla extract to the sugar mixture along with the cinnamon. Gently stir in the flour mixture until the flour is just combined.  Try not to overmix the batter.  Some small pockets of flour are okay.  Fold in the oats and let the matter rest for 5 minutes.
5. Pour the batter into a 9 x 9 baking pan coated with cooking spray. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in the bars in the pan for 5 minutes.  Remove to a wire rack to cool completely.

6. Once cooled, sprinkle the walnuts and marshmallows evenly over the top. If you use Peeps, cut them into bite sized pieces with scissors or kitchen shears coated with cooking spray to prevent them from sticking.
7. Place the remaining chips and the half and half in a small, microwave safe, bowl. Heat on high for one minute and then stir the mixture. If the chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Once they are completely melted, slowly pour over the mixture over the walnuts and marshmallows making sure to evenly coat the top.

Tips for Perfect Blondies

• Don’t overmix the batter! Stir just until combined for a tender blondie.
• If you love gooey centers, pull them from the oven just as the edges set. They will continue to cook as they cool in the pan.
• Use room temperature eggs for a smoother batter and even bake. Cold eggs and warm butter will make the butter seize or become solid again.
• For clean slices, chill the blondies before cutting with a sharp knife. Clean the knife between each slice. 
• Try different Peeps shapes, colors, or flavors on top for a seasonal twist.
• Swap nuts for toasted coconut or pretzel pieces for crunch and fun flavor.
• Try butterscotch chips for extra sweetness.

What do these oatmeal blondie bars taste like?

I know what you’re thinking, “They look dry and heavy” but they’re not.  As I was cutting into them, I thought the same thing.  But they aren’t!  They’re light and tasty with just enough sweetness to make it feel like a dessert.  But there’s not so much sugar and other sweet ingredients in these blondies to make your teeth hurt. 

Even with all the sweetness that white chocolate has to offer. That’s one of the reasons I don’t make much with white chocolate.  I find it too sweet.  But these bars have a perfect balance of sweet and buttery goodness.  Then there’s the rocky road topping and adds more flavor and texture.

Yield: 16

Oatmeal Blondies with Peeps Rocky Road Topping

Cook Time: 30 minutes

Total Time: 30 minutes

Make snack time more exciting with Peeps Rocky Road Oatmeal Blondies. Featuring a chewy oatmeal base packed with chocolate and topped with adorable Peeps marshmallows, these bars are both eye-catching and irresistible.

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Ingredients

For the blondies:

Toggle ingredient group

• 2 tablespoons margarine
• 2/3 cup unsweetened applesauce
• 1 cup white chocolate chips
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup egg substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup old fashioned oats
• For the Rocky Road Topping:
• 1/2 cup walnuts
• 2 cups marshmallows (or Peeps)
• 1 cup white chocolate chips
• 1/3 cup fat free half and half

Instructions

1. Preheat your oven to 350 F so it’s ready when you are.
2. In a microwave safe dish, combine the first three ingredients (margarine through chips). Heat on high for 1 minute and then stir the mixture. If the chocolate chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Pour the mixture into a large mixing bowl. Add the sugar and brown sugar to the bowl and stir until combined. Let the mixture sit for 5 minutes.
3. Combine the baking powder, baking soda, salt and flour in a small mixing bowl. Stir with a whisk to combine and then set the bowl aside.
4. Add the egg substitute (or eggs) and vanilla extract to the sugar mixture along with the cinnamon. Gently stir in the flour mixture until the flour is just combined. Try not to overmix the batter. Some small pockets of flour are okay. Fold in the oats and let the matter rest for 5 minutes.
5. Pour the batter into a 9 x 9 baking pan coated with cooking spray. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in the bars in the pan for 5 minutes. Remove to a wire rack to cool completely.
6. Once cooled, sprinkle the walnuts and marshmallows evenly over the top. If you use Peeps, cut them into bite sized pieces with scissors or kitchen shears coated with cooking spray to prevent them from sticking.
7. Place the remaining chips and the half and half in a small, microwave safe, bowl. Heat on high for one minute and then stir the mixture. If the chips are not melted, heat at 30 second intervals, stirring between each, until they have melted. Once they are completely melted, slowly pour over the mixture over the walnuts and marshmallows making sure to evenly coat the top.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 530Total Fat 18gSaturated Fat 7gUnsaturated Fat 11gCholesterol 7mgSodium 145mgCarbohydrates 89gFiber 3gSugar 54gProtein 8g

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The post Peeps Rocky Road Oatmeal Blondies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

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Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I love cake.  My absolute favorite is the Hershey’s chocolate cake with chocolate icing I used to make as a teen.  Or, the carrot cake with apricot filling from Costco.  And then there’s the red velvet cake we had for our wedding.  I said I love cake, remember?  I don’t think there’s a cake I’ve eaten and I haven’t enjoyed.  There is no such memory.  Ever.

Sadly, the hubs doesn’t enjoy cake as much as I do.  The last cake I had was a banana cake from a restaurant.  Oh yes.  You can bet I’ll be trying to recreate that one.  It was a bananas Foster cake with a rich icing.  It’s the icing I struggle with.  And that’s why I usually make snack cake.  That and the simple fact that the hubs doesn’t enjoy cake.  He has one piece and that’s it.  So, I bake and take to work.

What is a Snack Cake?

A snack cake is a small, flavorful cake that is easy to make, share, and enjoy.  Unlike traditional cakes, snack cakes are usually unfrosted or lightly glazed.   This makes them perfect for casual get-togethers or festive brunches.  Snack cakes are perfect for work parties.  But, they are also especially delicious as a sweet ending to holiday meals.

Why Snack Cakes Are Perfect for Holiday Gatherings

The holidays are such a busy time!  With all the office parties, school parties, neighborhood parties, family parties.  Then there’s shopping and wrapping, planning dinner for you and your family. 

With all that going on you want desserts that are delicious and easy to prepare.   And you want a cake that doesn’t require all those layers and bowls of frosting or icing.  You want a cake that is simple to serve. Snack cakes check all those boxes! They’re quick to bake, portion well for groups, and can be dressed up or down depending on your celebration. Plus, their comforting flavors pair beautifully with coffee, tea, or festive beverages.

Variety of Snack Cake Flavors

Snack cakes come in endless flavor combinations! I’ve made quite a few including 2 types of banana.  One bakes in a Bundt cake pan and the other in a rectangular pan.  Black forest is a chocolate cake topped with cherry pit topping and whipped cream.  For the holidays, I made a cranberry snack cake, gingerbread snack cake, and a pumpkin snack cake.  All are perfect for last-minute holiday parties.

For something lighter in flavor, my lemon snack cake is perfect.  It has a nice sweet tart flavor.  But I think my favorite, next to this spice snack cake, is the pineapple snack cake.  The pineapple makes the cake super moist and has such a great, tropical flavor.

Choosing the Perfect Spice Blend

The secret to an irresistible spice snack cake is the right blend of spices. A classic mix includes cinnamon, nutmeg, ginger, and cloves. You can customize your cake by adding allspice, cardamom, or even a dash of black pepper for a subtle kick like I did with my gingerbread cupcakes. Taste as you go to achieve your ideal balance.  You want your spice blend to be warm and fragrant.  I scaled it back with this cake using mainly cinnamon and ginger.  Actually, I grabbed my cinnasational spice blend from Selefina and added a little more ginger because I love ginger.

Unexpected Ingredients to Elevate Your Cake

Of course, if you’re an overachiever you can take your snack cake to the next level.  Mix ins are a great way to elevate a simple snack cake.  Some great creative additions to try are grated apple.  Actually, most of the spice cake recipes I saw had applesauce in them.  Not sure if it’s for flavor or to keep the cake super moist.  You could also grate in some pears.  They’re in season, super delicious, and go so well with the holiday spices.

You can add some crunch with chopped nuts like pecan, almond, walnut, or even macadamia nuts.  There’s also fruit like coconut chips, raisins, dried cranberries, or apricots.  Try swirling in some jam for a fruity surprise. Of course, there’s all the chips you want.  Dark chocolate, milk chocolate, and white chocolate.  Or there’s toffee bits, caramel bits, and butterscotch morsels to add more flavor to your cake.  Finally, yogurt or sour cream brings extra tenderness, while a touch of maple syrup deepens the holiday flavor.

Ingredients to make this simple spice snack cake recipe

This cake is all on hand ingredients.  Yes, we keep sour cream in the fridge.  If you don’t have that you can substitute with yogurt.  Don’t have that?  Make some mock buttermilk with milk and vinegar.

Pantry ingredients – flour, salt, cinnamon, baking powder, baking soda, sugar, brown sugar, vanilla

Refrigerator ingredients – butter, sour cream (or yogurt), milk, eggs

Simple Steps to Make this Snack Cake Recipe

Preheat your oven to 350 F so it’s ready when you are.  Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl.  Mix with a whisk to combine and aerate the ingredients.  While sifting isn’t 100% necessary all the time, my flour does get clumpy with the humidity in this area.  Is clumpy even a word?

Beat both the sugars with the melted and cooled butter.  Add the eggs, one at a time, and beat after you add each one.  Stir in the milk and sour cream until blended.  Finally, add the vanilla before stirring in the dry ingredients.

While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together.  I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated.  Let the batter rest while you prepare the pan.  Then stir the batter a couple of times and pour it into the pan.  Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean.  Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Tips for Baking the Perfect Spice Snack Cake

Always use room temperature ingredients for even mixing.  Cold eggs can cause the butter to seize and not combine with the remaining ingredients.  Do not over mix the batter.  Fold the dry into the wet ingredients to keep the cake tender. 

I line my pans with parchment paper then spray it with cooking spray.  The trick I love to use with parchment is to wet it a little so it’s more pliable.  This allows you to get it into the nooks and crannies of your pan. 

When you’re testing the cake with a toothpick, don’t take it out when it’s clean.  There’s carryover cooking like you have with meats.  If you pull it when the toothpick is clean, then when you cool the cake in the pan it will overcook.  Finally, let your cake cool before slicing to lock in moisture.

This spice snack cake delivers a warm, comforting flavor profile that’s both fragrant and inviting. The blend of cinnamon, nutmeg, and other spices gives the cake a rich, aromatic complexity.  Sour cream makes for a moist and tender crumb.  Each bite is reminiscent of cozy winter days, making it perfect to pair with a cup of coffee or tea.  Or serve at your family holiday dinners or gatherings.

Yield: 12

Spice Snack Cake

If you have ever wondered how to bring a cozy twist to your dessert table, this Spice Snack Cake recipe might be what you are looking for.

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Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 cup butter, melted and cooled
• 3/4 cup sour cream
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 F so it’s ready when you are. Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl. Mix with a whisk to combine and aerate the ingredients.
2. Beat both the sugars with the melted and cooled butter. Add the eggs, one at a time, and beat after you add each one. Stir in the milk and sour cream until blended. Finally, add the vanilla before stirring in the dry ingredients.
3. While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together. I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated. Let the batter rest while you prepare the pan. Then stir the batter a couple of times and pour it into the pan.
4. Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean. Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 349Total Fat 13gSaturated Fat 7gUnsaturated Fat 5gCholesterol 64mgSodium 364mgCarbohydrates 54gFiber 1gSugar 29gProtein 5g

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I have an obsession with cardamom.  There is something about that warm spice that has hints of citrus and sweet flavors that gets me so excited.  And then there’s the aroma.  Oh my goodness.  It brings this cozy, low-key elegance to something as simple as this coffee cake, making it feel extra special.

It’s also super versatile.  It is in sweet recipes like this cardamom coffee cake and part of my gingerbread spice for gingerbread cupcakes.  But it’s also part of complex spice blends like curry, Baharat samak, hawaij. 

It’s not just a Middle Eastern spice.  Scandinavian recipes like Swedish cardamom buns and Norwegian meatballs include this delicious spice.  That flexibility is awesome!  Its one-of-a-kind aroma is why I’m always grabbing the green (or black) pods.  I’m ready to sprinkle that magic on whatever I’m whipping up next.  And that includes this coffee cake.

The Warmth of Cardamom

Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant.  It’s commonly used in Scandinavian, Middle Eastern, and Indian cuisines. Its tiny green pods hold fragrant seeds prized for their sweet, spicy, and slightly minty taste.

In this coffee cake recipe, cardamom offers a uniquely warm and aromatic flavor.  It elevates this coffee cake into something irresistibly delicious due to its subtle notes of citrus and spice.  The combination of cardamom with this coffee cake makes for a cozy treat that’s perfect for chilly holiday mornings.

What is Coffee Cake?

Coffee cake is a tender and sweet cake traditionally served alongside coffee.  Contrary to popular belief, it contains no actual coffee in the batter.  Coffee cake’s history goes back to 19th century Europe.  They were created to elevate the robust flavors of coffee. 

Over time, these recipes made their way to American kitchens.  The recipe evolved with available ingredients and the skillset of the baker or home cook.  Today, coffee cake remains a beloved staple, especially during festive mornings.  Its signature streusel topping and moist crumb make it a favorite for breakfasts, brunches, and holiday gatherings.

Adding Cardamom to a Traditional Coffee Cake

Incorporating cardamom into a classic coffee cake transforms the flavor profile.  Cardamom adds warmth and complexity that pair beautifully with coffee, tea, or cocoa.  It is one of the main spices in chai, so it makes sense that it goes well with coffee cake.  It can be mixed into the batter as well as the streusel topping for a layered taste experience.

Ingredients to make this Cardamom Coffee Cake

You might need to grab some Greek yogurt and cardamom, but the rest of the ingredients you should already have in the pantry and fridge.

Pantry ingredients – sugar, vanilla, flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, brown sugar

Refrigerator ingredients – butter, yogurt, milk, eggs

Easy Instruction Steps

Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper.  I use the trick of wetting it before putting it in the pan.  This tip makes it so much easier to line pans with parchment paper.  I even used if for my gingerbread cupcakes!

Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.

Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine.  I use a whisk to aerate the flour and make sure there are no lumps.  Next, cream the butter and the sugar until light. Add the eggs one at a time.  Stir in the sour cream and milk, and then stir in the vanilla.

Gradually add the dry ingredients to the wet mixture.  Make sure to mix until just combined.  I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan.  I give the batter a final stir before assembling the coffee cake.

Baking the Coffee Cake

Spread half the batter in the prepared pan.  Sprinkle half the streusel on top of the batter and then spread the remaining batter.  Top with the rest of the streusel.  Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly.  I never bake it until it’s completely clean.  When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.

Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream. 

Tips for a Moist and Delicious Coffee Cake

Use full-fat sour cream or yogurt for extra moisture.  Make sure your ingredients are at room temperature before you start.  Cold eggs don’t mix well with room temperature butter.  Grind your cardamom and cinnamon right before using it.  I have a Cuisinart spice & nut grinder that I love.  It can even pulverize a whole nutmeg nut. 

Don’t overmix the batter.  I follow the Alton Brown method.  Blend until most of the flour is incorporated then let the batter sit for like 5 to 7 minutes.  Then stir it twice and pour it into the pan.  Overmixing can develop gluten. This causes the coffee cake to lose its light and tender crumb.  It becomes dense making it less enjoyable to eat.

Serving Suggestions for Holiday Breakfast or Brunch Parties

Serve warm with a pot of freshly brewed coffee or spiced chai.  The cardamom in the chai plays off the cardamom in this coffee cake.  This cake goes well with fresh fruit or a creamy yogurt for a festive brunch spread.  This bakes well ahead of time.  Wrap in parchment and then reheat on a low heat in the oven. 

Cardamom coffee cake has a warm, inviting flavor.  There are subtle notes of citrus and floral spice from the cardamom. The cake itself is tender and moist.  The combination of cardamom and cinnamon creates a sweet, slightly spiced taste That’s why this cake goes so well with coffee or tea. Each bite offers a comforting balance of sweetness and spice, making it especially delightful during holiday gatherings.

Yield: 12

Cardamom Coffee Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Looking for something new for your brunch table? Cardamom coffee cake is a perfect choice. The soft, tender crumb combined with a hint of spice will keep everyone asking for seconds.

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Ingredients

For the cake:

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• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup Greek yogurt
• 2/3 cup milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1 teaspoon cinnamon
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the streusel:

Toggle ingredient group

• 2/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup softened butter

Instructions

1. Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
2. Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
3. Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk and then stir in the vanilla.
4. Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
5. Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
6. Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I am totally team gingerbread.  Bring me all the spiced goodness that has gingerbread spices in there.  However, I don’t usually bake gingerbread recipes every year like I used to.  But since I’ve created my own gingerbread spice blend, I plan on baking all the gingerbread recipes.  That includes these gingerbread cupcakes that start with a box of cake mix.  And you don’t have to use a spice cake mix if you don’t want to.

The Magic of Gingerbread Cupcakes

There’s something undeniably cozy about the warm, spicy aroma of gingerbread filling your kitchen. Gingerbread cupcakes combine all the nostalgic flavors of the season in a cute, portable package.  They’re perfect for sharing at parties, bake sales, or a family night by the fire.

The best part? These are semi-homemade so you don’t have to bake from scratch to enjoy them! With a few smart tweaks to a simple box cake mix, you can whip up irresistibly moist, flavorful gingerbread cupcakes.  And they taste so rich and delicious that no one will know they’re made of a box cake mix!

Vanilla Cake Mix vs. Spice Cake Mix

Both vanilla and spice cake mixes make excellent starting points for gingerbread cupcakes.  Each brings its own character to the party. Vanilla cake mix offers a clean, neutral base.  This lets you you customize the gingerbread flavor to your taste. It’s perfect if you want to control the intensity of the spices. Maybe you like more allspice or cloves than cinnamon.  Or you really want to highlight cardamom.  You can easily up the ante with a vanilla cake mix.

Spice cake mix, on the other hand, comes pre-loaded with cinnamon and nutmeg.  This gives you a head start on that classic holiday warmth. However, you can easily bump up the gingerbread spices and molasses to truly capture gingerbread’s signature zing. 

Enhancing the Flavor with Spices

To transform your cake mix into true gingerbread magic, grab your spice rack! For one box of cake mix, try adding additional ginger, cinnamon, allspice, cloves, nutmeg, cardamom, and even a kick with some black pepper for added warmth.  Try to grind your spices from whole instead of buying pre-ground.  They have much more flavor than store bought ground spices.

I go heavy on the ground ginger adding up to 2 teaspoons to the cake mix.  Then I come with a teaspoon of cinnamon, half a teaspoon of allspice, cloves, and cardamon.  I add in a quarter teaspoon of nutmeg.  And finally a pinch of freshly ground black pepper.  Yes, black pepper.  You don’t taste the pepper flavor, but you feel the warmth like a comfy blanket wrapped around you.  This is what I use.  Feel free to adjust based on what you like in gingerbread spices.

What Is Gingerbread Spice?

Gingerbread spice isn’t just one spice like pumpkin spice and apple pie spice isn’t just one spice.  These are all fragrant blends of spices.  The heart of the mix is ground ginger, which brings that unmistakable bite. Cinnamon adds sweetness and warmth, while allspice, cloves, and nutmeg contribute depth and holiday nostalgia.

In my personal blend, I have cardamon for an early flavor, star anise has a licorice or anise flavor to it, and ground mace.  Mace is outer lining of the nutmeg seed but differs in taste than nutmeg.  It’s warmer and has hints of pepper, citrus, and clove in there.  Finally, I add some coriander and black pepper.  Coriander brings a floral note and black pepper brings warmth.

Why Does Gingerbread Have Molasses?

Molasses is the secret ingredient that makes classic gingerbread rich and flavorful. It lends a deep, dark sweetness along with a touch of bittersweet complexity.  Molasses keeps cupcakes moist and gives them that characteristic gingerbread color.

Historic European recipes traditionally called for honey.  But that wasn’t something easily obtained way back in the day.  So, due to molasses being readily available in the Americas, and an affordable sweetener at that, it became a staple ingredient for many gingerbread recipes.  I used a third of a cup to elevate my cake mix to gingerbread.  It’s the perfect amount to keep these cupcakes tender and have that rich color and flavor.

Making Cake Mix Richer with Eggs

Want bakery-style richness from a box cake? Then add an extra egg to whatever the box calls for. If the mix says two eggs, use three. The extra egg boosts moisture, structure, and gives your cupcakes that luxurious, homemade texture. It’s a simple tweak with big rewards.  Your guests will think you baked from scratch.  But you didn’t.

Ingredients to Make Gingerbread Cupcakes

I have a fully stocked pantry with lots of whole spices ready to grind fresh.  I highly recommend buying whole and grinding only what you need. 

Pantry ingredients – cake mix, ginger, cinnamon, nutmeg, cardamom, allspice, cloves, black pepper, coriander, molasses, vegetable oil, powdered sugar, vanilla

Refrigerator ingredients – milk, eggs, cream cheese

Preparing the Batter for Baking

Make sure your ingredients are at room temperature including the eggs.  Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.

Start by preheating your oven to 350 F and lining your cupcake tin with liners.  Or in my case, make impromptu liners using parchment paper.  This truly shows you that this recipe doesn’t really require special ingredients.  Use what you have on hand in the kitchen.

Pour the cake mix into a medium mixing bowl and make a well in the center.  Pour in the milk, molasses, and oil into the well and sprinkle in the spices.  Use a hand mixer to beat until combined.  Add the eggs one a time mixing well after each.

When all the ingredients are added, beat the batter on medium-high for 2 minutes.  Scoop, pour, or pipe the batter into your liners.  Do not overfill them with the batter.  Only fill them about 2/3 full to allow room for the batter to rise. 

Baking the Cupcakes

Bake at 350 F for 16 minutes and then check them with a toothpick.  It shouldn’t be dry.  The toothpick should have some wet crumbs sticking to it.  If they’re still not done, bake them for another 2 to 4 minutes. 

If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool.  Just like a steak or a roast, it will continue to cook after removed from the source of heat.  Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.

These are warming and full of rich gingerbread flavor.  The molasses adds moisture.  The additional egg makes them rich and bakery tender.  They scream holiday season just like that famous latte.  Try a gingerbread latte with these cupcakes! 

And since most of these spices should be in your kitchen already, you can serve up bakery quality cupcakes without a lot of effort.  So, grab a box of cake mix, spice things up, and get baking! Don’t forget to share your creations—after all, the best part of the holidays is making sweet memories together.

Yield: 16

Gingerbread Cupcakes

Craving that classic gingerbread flavor but short on time? Check out this easy way to bake gingerbread cupcakes using box cake mix. You get all the cozy spices with hardly any fuss.

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Ingredients

• 13.25 ounces Betty Crocker Super Moist cake mix (yellow or spice)
• 2 1/2 teaspoons ground cinnamon
• 1 3/4 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground coriander
• 1/2 cup milk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 whole eggs

Instructions

1. Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.
2. Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.
3. Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.
4. When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.
5. Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.
6. If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.
7. Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 30mgSodium 76mgCarbohydrates 21gFiber 1gSugar 16gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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These cranberry-apple-walnut crumb bars are super easy to make and will be the superstar of your holiday dessert table. 

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A Day in the Life on the Farm

Photo Credit: adayinthelifeonthefarm.blogspot.com

A blog about two retired cops who went in search of peace and quiet and got more chaos than they could ever imagine.

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The post Gingerbread Cupcakes are Easy and Festive appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I participated in a blackberry challenge. I don’t think I’ve ever cooked with them before. Four berry jam maybe? That’s about it. And it was frozen berry mix. Does that count? Yes?

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Since I haven’t cooked with these berries before I thought I’d do some brainstorming. I cam up with blackberry jam, scones, sauce for chocolate waffles, barbecue sauce, sticky buns, added to chocolate bread pudding, and finally Blackberry Tiramisu. I don’t know why but pairing chocolate and blackberries sounds really delicious to me.

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So, what Are Blackberries?

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I know we’ve had them, but do you know what they are? Blackberries are juicy, dark purple-black berries that grow on thorny brambles. They’re also in the aggregate fruit family. That means that it’s a fruit comprised of many tiny drupelets, or individual fruits, that make up the larger aggregate fruit. known for their sweet yet slightly tart flavor, blackberries are packed with vitamins, fiber, and antioxidants. They add a burst of summer to any dessert.

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Blackberry vs. Raspberry vs. Black Raspberry: What’s the Difference?

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It’s easy to mix up blackberries, raspberries, and black raspberries, but each has its own unique qualities. Blackberries are larger and glossier the raspberries. They have a firm texture and a core that stays inside when picked. Red raspberries are softer and hollow in the center. Black raspberries are just like their red counterparts, but they’re smaller and have a matte finish. Their flavor is more intense and sweeter than blackberries.

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What Is Cornbread?

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Cornbread is a golden, crumbly quick bread made from cornmeal. It’s a staple in Southern and soul food cooking. It is loved for its hearty texture and slightly sweet, buttery flavor. Cornbread can be served on its own, used for stuffing, or—in this case—turned into a delicious cobbler topping.

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It has it’s roots in Native American cuisine where corn is a staple. This cuisine includes more dense maize cakes, pone, and other unleavened corn breads. It wasn’t until the English settlers arrived and incorporated eggs and milk. And finally, when leavening agents became available, they were added resulting in the cornbread we know today.

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Cornbread Topping vs. Traditional Cobbler Topping

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Traditional cobbler toppings are often made from flour, butter, and sugar. They’re biscuit-like and offer a soft, fluffy topping for fruit. Cornbread topping, on the other hand, brings a heartier crumb and rustic flavor. The cornmeal offers a slight crunch that perfectly balances the juicy fruit below. The cornmeal adds texture and a hint of sweetness that stands out from classic cobbler toppings.

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Ingredients You’ll Need for this Blackberry Cornbread Cobbler

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There are a few simple ingredients that come together for a cobbler that’s both homey and impressive. If you can’t find whole wheat pastry flour, you can use 3/4 cup of flour and 1 1/2 tablespoons of cornstarch. If you have cake flour, you can use 1/2 cup of flour and 1/4 cup of pastry flour.

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Pantry ingredients – cornstarch, sugar, cornmeal, whole wheat pastry flour, sugar, baking powder, salt
Refrigerator ingredients – blackberries, yogurt, egg

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Instructions to make this Cobbler Recipe

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Preheat your oven to 350 F. Combine the berries with the cornstarch and one cup of the sugar. Toss to combine. Set aside while you prepare the cornbread topping.

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Stir together the cornmeal, flour, baking powder and salt in a large mixing bowl with a whisk. In a smaller bowl, combine the yogurt with the egg and the remaining sugar and whisk until the sugar dissolves. Make a well in the dry ingredients and pour in the yogurt mixture. Stir until most of the flour is combined. Let the mixture rest for 5 minutes and stir one or two more times.

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Pour the berry mixture into the bottom of a greased 9×12 inch casserole dish. Spread the cornbread mixture on top using a spatula to make sure the berries are completely covered. Cover and bake at 350 F for 20 minutes then uncover and bake an additional 20 minutes or until the topping is golden brown and cooked through. Cool the cobbler for at least 10 minutes before serving. This allows the juices to thicken more.

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Serve this Cobbler Recipe and Enjoy

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Scoop the warm Blackberry Cornbread Cobbler into bowls and top with vanilla ice cream and/or whipped cream. You could also drizzle it with some chocolate sauce going back to what I said before about blackberries and chocolate. If you want to serve this for brunch, try it with a drizzle of honey or a dollop of Greek yogurt or ricotta cheese.

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Whether you’re baking for family or just treating yourself, this cobbler brings together the best of summer berries and classic cornbread. The earthy goodness of the cornbread and the rich, sweet blackberries are the perfect combination for a fun and unique dessert. It is sure to be a hit at your next gathering!

Delicious Desserts for Dessert Day

Delicious Desserts for Dessert Day

Delicious Desserts to celebrate Dessert Day

No Torch Creme Brulee

Photo Credit: artofnaturalliving.com

With a creamy custard base and a crunchy sugar topping, No Torch Crème Brulee is easy to make at home–and can be finished under the broiler.

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Eggnog Bundt Cake

Photo Credit: creativecynchronicity.com

This eggnog Bundt cake is easy to make (even for non-bakers like me) and oh so delicious.

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Indian Pudding

Photo Credit: thatrecipe.com

Indian Pudding is a delicious rich caramelly cornmeal pudding. A Colonial American interpretation of English Hasty Pudding.

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Cranberry Maple Squares

Photo Credit: www.hezzi-dsbooksandcooks.com

Sweet, tart, and nutty perfection! These Cranberry Maple Bars start with a soft cake base, then get loaded with a tasty brown sugar maple syrup filling, bursting with bright cranberries and crunchy pecans.

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Mini Chocolate Bundt Cakes

Photo Credit: www.karenskitchenstories.com

These Mini Chocolate Bundt Cakes will totally satisfy a chocolate cake lover's cravings. 

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Old Fashioned Pumpkin Pudding Recipe

Photo Credit: jenaroundtheworld.com

When the air turns crisp and pumpkins begin appearing on every doorstep, there’s nothing more comforting than a bowl of Old-Fashioned Pumpkin Pudding.

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The post Blackberry Cornbread Cobbler appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.