Christmas – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Swedish Sourdough Cardamom Buns – the Star of Easter Brunch

Chris — Wed, 25 Mar 2026 10:00:00 +0000

Soft, fluffy Sourdough Cardamom Buns are a delicious choice for your Easter brunch spread. The warm aroma of cardamom blends beautifully with the mild sourdough flavor, making these buns a favorite for gatherings. Serve them warm with butter or a drizzle of icing for an irresistible treat.

If you’re looking for a way to fill your kitchen with the irresistible aroma of warm spice and sweet dough, Swedish sourdough cardamom buns are the perfect weekend baking project. These pillowy, twisted treats are a classic in Scandinavian baking. When made with sourdough they boast an extra depth of flavor and a tender crumb. Whether you’re a seasoned baker or just curious to try something new, this recipe will walk you through every step, from understanding sourdough to adding those last golden touches.

What is Sourdough?

Sourdough is a traditional method of bread-making that uses naturally occurring wild yeast and lactic acid bacteria to ferment dough. Unlike commercial yeast, sourdough starter brings a subtle tang and complexity to baked goods. In cardamom buns, sourdough not only provides gentle lift and airy texture but also infuses each bite with delicate, nuanced flavor.

How Can You Make a Sourdough Starter?

Creating a sourdough starter is simple. And a little bit magical. Here’s how to begin:

In a clean glass jar, mix 1/2 cup (60g) whole wheat flour and 1/4 cup (60g) lukewarm water. Stir well and cover loosely. Leave the mixture at room temperature (around 70°F) for 24 hours. For the next for 5–7 days, discard half the starter and feed what’s left with 1/2 cup (60g) all-purpose flour and 1/4 cup (60g) water. Stir, cover, and rest. Eventually, you will notice bubbles and a pleasant, tangy aroma as the culture develops. Between the fifth and seventh days, your starter should be active and ready to use.

How to Take Care of a Sourdough Starter

Maintaining your starter is all about consistency. Feed it daily at room temperature, or store it in the fridge and feed weekly if you bake less often. Feeding usually includes equal weights of flour and water but you can alter the feeding based on the hydration percentage for different results and recipes.

Percent hydration refers to the ratio of water to flour in your sourdough starter, expressed as a percentage. Most sourdough starters use a 100% hydration, meaning equal weights of water and flour are mixed together. This balance helps create a starter that is easy to stir, ferments predictably, and provides a good foundation for baking. Adjusting hydration can influence the starter’s texture and activity, so it’s important to measure by weight for best results.

Make sure to keep your jar clean. Sometimes I pour it out into a jar and clean the cannister I use for my starter then put it back into the clean cannister. You’d be surprised how crusty your jar can get.

How to tell if your starter is bad

If you haven’t fed your starter in a while, then a liquid will appear on top. It’s called hooch, which is an alcohol byproduct of fermentation. It’s how your starter lets you know it’s hungry. Most bakers stir it back into the starter. But some pour it off to make their starter a little sourer. The choice is yours. I prefer to stir mine back in.

Your starter is bad when it looks like there’s mold growing, the color is weird (pink or orange streaks), or smells like rotting garbage. I’ve let me sourdough go unfed for MONTHS and it’s never reached this state. However, I will say the longer you neglect it, the harder it is to getting it active to bake with.

How to Tell if Your Sourdough Starter Is Active?

An active starter will double in volume within 4–6 hours of feeding, appear bubbly, and smell pleasantly sour (not unpleasant or harsh). To test, drop a spoonful in water. If it floats, it’s ready to bake. If not, keep feeding for a few more days until lively and buoyant. This is why sourdough recipes require a lot of time. Depending on your starter an initial rise could take 4 hours or 8 to 12. Sometimes I let it rise overnight and then pop it into the fridge until I’m ready to bake. If you don’t have that kind of time, then you can make this recipe with unfed starter and some added yeast.

What is Cardamom?

Cardamom is a fragrant spice made from the seeds of a tropical plant in the ginger family. It’s prized for its unique flavor. It tastes warm, citrusy, subtly sweet, and slightly peppery. In baked goods, cardamom lends a lovely floral note that pairs perfectly with sweet dough and a touch of sugar. It’s common in chai, curry, and other Indian recipes.

What are Swedish Cardamom Buns?

Known as “kardemummabullar” in Sweden, these buns have long graced coffee tables and celebrations. These buns were traditionally enjoyed during a cherished Swedish coffee break called “fika.” They are a symbol of hospitality and togetherness. Their twisted shape and aromatic crumb make them both beautiful and delicious. Their beautiful shape and warming spices make them perfect for sharing with friends and family.

US vs Metric Measurements: Which Are Better?

Baking is a science, and accurate measurements matter. Metric (grams, milliliters) is more precise, making it a favorite among professional bakers. It allows for consistent results no matter what time of year it is. Try weighing a cup of flour in winter then compare that weight to a summer cup of flour. The humidity will make it weigh more. Humidity is the silent killer for some recipes like bread and macaron.

US measurements (cups, tablespoons) are familiar and convenient for many home cooks. There are conversions you can use to go between the two measurement systems. However, I find it best to weigh ingredients for recipes like bread and macaron where humidity affects the results. This recipe includes both systems, so you can choose what works for you.

Ingredients to Make These Swedish Cardamom Buns

For the dough:

248 grams (1 cup) fed and active sourdough starter
192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
113 grams (2 x-large) whole eggs
58 grams (1/4 cup) granulated sugar
614 grams (3 ½ cups) bread flour
65 grams (4 tablespoons) softened butter

For the filling:

1/4 cup unsalted butter, very soft
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cardamom

Instructions to Make the Sweet Bun Dough

Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active. In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.

Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.

Filling and Baking the Cardamom Buns

Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16×12 inches/40x30cm). Spread the filling evenly over the dough. Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.

Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.

Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.

Tips for Tender Cardamom Buns

Make sure your starter is well-fed and active before using. Feed it the night before, and let it sit at room temperature until bubbly and doubled in size.
Knead until the dough becomes glossy and elastic. It should stretch without tearing.
If the dough resists, let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.
Proofing lets the dough ferment and rise. Look for buns that have become pillowy and slightly jiggly. Over-proofing can lead to flat buns, so check on them every 45 minutes to an hour, especially in a warm kitchen. Under-proofed buns won’t be as fluffy—find the happy medium!
Bake buns in the center of a hot oven. If they brown too quickly, tent with foil for the last few minutes. The buns should sound hollow when tapped and look richly golden. Let them cool slightly before seving.
For a glossy, appetizing finish, brush buns with egg wash right before baking. For extra flavor, you can brush hot buns with a simple sugar syrup (equal parts sugar and water, simmered) for a sweet sheen and extra softness.

Serving These Swedish Buns for Easter Brunch

These cardamom buns are a showstopper for any brunch table. But they’re especially festive at Easter! Serve them warm with butter, fruit preserves, or softly whipped cream. Pair with hot coffee or tea. Encourage your guests to pull apart the soft spirals. The buns are also perfect for sharing as a festive treat or gifting to friends and family. Happy baking and glad påsk (Happy Easter)!

Swedish Sourdough Cardamom Buns

Prep Time: 4 hours

Cook Time: 30 minutes

Additional Time: 16 hours

Total Time: 20 hours 30 minutes

Fresh from the oven, these Swedish Sourdough Cardamom Buns are the star of any Easter brunch. Each soft swirl is rich with spice and a touch of sweetness, perfect for your holiday table.

No Ratings

Ingredients

For the dough:

248 grams (1 cup) fed and active sourdough starter
192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
113 grams (2 x-large) whole eggs
58 grams (1/4 cup) granulated sugar
614 grams (3 ½ cups) bread flour
65 grams (4 tablespoons) softened butter

For the filling:

1/4 cup unsalted butter, very soft
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cardamom

Instructions

Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.
In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.
Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.
Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16x12 inches/40x30cm). Spread the filling evenly over the dough.
Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.
Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.
Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 46mgSodium 138mgCarbohydrates 45gFiber 2gSugar 8gProtein 8g

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The post Swedish Sourdough Cardamom Buns – the Star of Easter Brunch appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Homemade Gingerbread Spice Mix – Transform Holiday Baking

Chris — Sun, 14 Dec 2025 11:00:00 +0000

Elevate your holiday baking with a burst of warm, aromatic spices by creating your own Homemade Gingerbread Spice Mix. If you’ve ever wondered how to capture that nostalgic, cozy flavor in every bite, this homemade spice blend is the answer.

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Creating a homemade gingerbread spice blend is a delightful way to infuse your holiday baking with warmth and nostalgia. By mixing your favorite aromatic spices together, you can tailor the blend to your own taste. You can add a little extra heat or a hint of sweetness. Once your personal blend is ready, store it in an airtight jar. This make sure to keep it fresh and fragrant throughout the season. This versatile spice mix will bring cozy, festive flavor to cookies, cakes, and even seasonal drinks. Your kitchen will turn into the heart of holiday cheer.

What Is Gingerbread Spice Mix?

Gingerbread spice mix is a combination of ground spices traditionally used in gingerbread cookies, cakes, and other festive treats. The classic blend pairs ginger with comforting notes of cinnamon, cloves, nutmeg, and allspice. This blend infuses baked goods with that unmistakable holiday aroma and warmth. It also brings warm, holiday flavor to lattes, pancakes, and even oatmeal.

Gingerbread Spice, Pumpkin Spice, Apple Spice – What’s the difference?

Each spice blend brings their own unique warmth and character to seasonal baking. While all three blends evoke cozy, nostalgic feelings, their distinctive ratios and spice choices make each well-suited for different fall and winter treats.

Gingerbread spice – features a bold mix of ginger, cinnamon, cloves, and nutmeg, delivering a robust, peppery heat and deep holiday aroma ideal for festive cookies and cakes.

Pumpkin spice – leans heavily on cinnamon, nutmeg, ginger, and often includes allspice and cloves, resulting in a sweeter, slightly milder blend that complements pumpkin’s earthy sweetness in pies and lattes.

Apple pie spice – typically highlights cinnamon and nutmeg, sometimes with a touch of allspice or cardamom, offering a gentle, fragrant warmth perfect for enhancing the natural flavors of apples in classic desserts.

Why Make Homemade Spice Mixes?

Making your own spice mix at home guarantees freshness and flavor intensity that store-bought blends often lack. Homemade mixes let you control the quality of ingredients. You can easily tailor the flavor to your preferences. They’re a great way to whip thoughtful, delicious gifts for friends and family. A jar of homemade gingerbread spice mix is a personal touch that shows you care. Combine with a recipe card using the spice mix and you’ve got a thoughtful, budget friendly, and easy gift for your friends and family.

The best part of DIY spice blends is that you get to play with the flavor profiles. Love extra ginger kick? Add a bit more. If you prefer it milder or sweeter, then dial up the cinnamon or include a touch of cardamom. Want your baked goods to be warmer, then increase the black pepper. Don’t be afraid to experiment with the amounts of different spices in this recipe. Your blend should reflect your unique taste.

Grinding Fresh Spices vs. Using Pre-Ground

Grinding fresh spices delivers unbeatable aroma and depth. Whole spices keep their oils and flavors locked in until you’re ready to use them. As ground spices sit, their essential oils begin to fade and they lose their flavor. If you’re short on time, pre-ground spices are still a great choice. Some spice companies have a use by date on them now. Be sure to check for a date to ensure they’re fresh. Either way, your homemade blend will outshine anything from the store shelf.

How much whole spice do I need to grind?

This is a question I always ask myself. I usually grind extra because these spices are used abundantly during the holidays. I keep small, airtight containers on hand to store the extra ground spices.

Cinnamon – one 3-inch stick results into about 1/2 teaspoon of ground. I weighed out 1 ounce of cassia cinnamon, and it made 4 tablespoons ground cinnamon. Cassia cinnamon is the harder of the two. I took my meat tenderizer and pounded the larger pieces into smaller ones to make it easier to grind. Ceylon is softer and might yield different results.

Dried Ginger Root – this is a littler more difficult as the pieces can vary greatly in size. I purchased mine from My Spice Sag e. I weighed out .8 ounces of dried ginger pieces and it made 3 1/2 tablespoons of ground ginger.

Allspice Berries – one tablespoon of dried berries should equal approximately one tablespoon of ground allspice.

Whole Cloves – one tablespoon of whole cloves should be enough for 2 teaspoons of ground cloves.

Whole Nutmeg – one whole nutmeg made 2 teaspoons of ground nutmeg.

Cardamom Pods – 5 to 6 pods should yield the 1/2 teaspoon needed for this recipe.

Star Anise Pod – I ground 1 1/2 pods and it made 1/2 teaspoon.

Whole Black Peppercorn – a heaping 1/4 teaspoon of black peppercorns made 1/4 teaspoon ground black pepper.

Whole Mace Blades – 2 are enough for the 1/4 teaspoon for this recipe.

Whole Coriander Seeds – 3/4 teaspoon of whole seeds are enough to make the 1/4 teaspoon for this recipe. Make sure to sift the ground coriander to remove the skins.

Mixing and Storing

If you’re using whole spices, then ground the spices individually. Measure the freshly ground spices and place them in a jar. Shake the jar until the spices are well blended. The blend should keep fresh for 6 months. However, mine doesn’t last that long. I usually blow through the batch during the holiday months.

A word of caution. Two things will happen when you grind your own spices. One, you will notice that the freshly ground spices are darker. They are also more aromatic than the pre-ground versions. As the ground spices sit, the natural pigments and essential oils break down due to oxidation and photodegradation.

Second, you’re going to sneeze. No matter how hard I tried, it was inevitable. As I ground, measured, and saved the extra in my containers I couldn’t help but sneeze. Especially after grinding the pepper. So, be prepared and grab some tissues.

Creative Ways to Use Your Spice Mix

I use this spice blend in lieu of pumpkin spice or apple spice. If I want to tone down the spiciness, I simply add more cinnamon, nutmeg, or allspice to mellow out the gingerbread spice. Of course you can use it for more traditional gingerbread recipes like gingerbread snack cake, gingerbread waffles, and gingerbread macaron. I also add it to my oatmeal raisin cookies to kick up their flavor.

You can add a pinch to your favorite latte, hot chocolate, or tea. Or you can use it to make a simple syrup. You can add the syrup to copycat gingerbread chair or latte recipes from that coffee place. Sprinkle it over yogurt or stir it into your oatmeal for a hearty winter breakfast. Add it to you pumpkin pie, apple pie, or sweet potato pie for the holidays. Finally, try sprinkling it over some roasted squash or roasted sweet potatoes.

My favorite way to use this spice mix is a fun and festive holiday gift for friends and family. I purchase some cute 2 ounce mini jars. Then I fill them full of this gingerbread spice mix. You can print a fun and festive label for the jars and give them as gifts. I bundle them with a festive spatula, cookie cutters, a dish towel, and a potholder or two. They’re cute and budget friendly ways to spread some holiday cheer.

After making this homemade gingerbread spice mix, you’re going to say goodbye to store-bought spice blends. Making your own gingerbread spice mix is a simple, rewarding way to unleash big flavor in your holiday baking. Try it out, make it your own, and share the warmth with others! Your loved ones will be impressed with a personalized gift of homemade gingerbread spice from your kitchen.

3 ounces

Homemade Gingerbread Spice Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Say goodbye to store-bought spice blends and impress your loved ones with a personalized gift from the kitchen. Get ready to unleash the flavor in your baking with your very own homemade gingerbread spice mix!

No Ratings

Ingredients

3 tablespoons cinnamon
2 1/2 tablespoons ginger
1 tablespoon allspice
2 teaspoons cloves
1 1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon star anise
1/4 teaspoon black pepper
1/4 teaspoon ground mace
1/4 teaspoon coriander

Instructions

If you’re using whole spices, then ground the spices individually.
Measure the freshly ground spices and place them in a jar.
Shake the jar until the spices are well blended. The blend should keep fresh for 6 months.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 91Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 17mgCarbohydrates 23gFiber 11gSugar 1gProtein 2g

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The post Homemade Gingerbread Spice Mix – Transform Holiday Baking appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight

Chris — Fri, 05 Dec 2025 11:00:00 +0000

Elevate your baking game with these scrumptious lemon ginger white chocolate chip cookies. Impress your friends and family with this unexpected treat, perfect for any occasion. Try out this recipe today and add a burst of flavor to your baking repertoire!

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.

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.

No Ratings

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

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!

Nutrition Information

Yield

Serving Size

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

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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.

Elevate Your Dessert Game with Pistachio Cranberry Macaron

Chris — Wed, 03 Dec 2025 11:00:00 +0000

Elevate your dessert game and impress your guests with these elegant and delicious Pistachio Cranberry Macaron. Take your baking skills to new heights and indulge in the luxurious flavors of this gourmet treat today.

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.

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.

No Ratings

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

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.
Sift into a large bowl.
Place the large pieces in the food processor and pulse until ground.
Sift the mixture two more times and set aside.
Place the egg whites in the bowl of a stand mixer.
Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
Fasten the whisk attachment and beat the mixture on medium speed until foamy.
Slowly add the granulated sugar and beat on medium speed until soft peaks form.
Increase the speed to high and beat until stiff peaks form.
Add 1/3 of the almond mixture into the bowl with the meringue.
Fold the ingredients together with a large spatula until incorporated.
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.
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.
Preheat oven to 325.
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.
Allow the macaron to rest on the counter at least 30 minutes.
Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
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.
Remove from heat and allow to cool completely before filling.
While the macarons cool, make the cream cheese buttercream.
Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
Add the cream cheese and process until smooth.
Transfer the mixture to the bowl of a stand mixer and add the butter.
Beat until smooth.
Slowly add the powdered sugar until you reach your desired consistency.
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

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.

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The post Elevate Your Dessert Game with Pistachio Cranberry Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spice Snack Cake is the Ultimate Holiday Treat

Chris — Fri, 21 Nov 2025 11:00:00 +0000

Ready to fill your kitchen with the scent of cinnamon and nutmeg? Check out this simple Spice Snack Cake recipe that brings all the flavors you love in one easy-to-make cake. Perfect for sharing with friends or as a sweet afternoon pick me up.

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.

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.

No Ratings

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

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.
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.

Nutrition Information

Yield

Serving Size

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

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The post Spice Snack Cake is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Cardamom Coffee Cake for Your Holiday Brunch Table

Chris — Wed, 19 Nov 2025 11:00:00 +0000

Set the scene for a memorable holiday brunch with a Cardamom Coffee Cake as the centerpiece. The inviting aroma and sweet crumb will have everyone reaching for seconds, while the spice adds a unique twist to your seasonal menu.

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.

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.

No Ratings

Ingredients

For the cake:

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:

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

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.
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.

More Christmas Sweets Recipes:

Christnmas Sweets 2025 Wednesday

Oatmeal Breakfast Cake

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This delicious, moist cake is perfect for a Holiday Breakfast Buffet or just by itself with a cup of coffee, holding you over until dinner is served.

No Bake Coconut Balls (Easy Holiday Treat!)

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If you’re looking for a fast, festive, and foolproof treat to add to your holiday dessert table, these No Bake Coconut Ballsare about to become your new go-to candy.

(Holiday) Welsh Cakes

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Light, sweet and cinnamon-y, Welsh Cakes are like a cross between a cookie, pancake, and scone! Add cranberry and orange for the holidays.

Vanilla and Almond Hot Chocolate

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Vanilla Almond Hot Chocolate is a creamy, indulgent drink with rich cocoa, warm vanilla, and nutty almond flavors, perfect warm winter drink.

Maple Walnut Tart

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This Maple Walnut Tart is a delicious twist and change of pace from the usual holiday pecan pie.

The post Cardamom Coffee Cake for Your Holiday Brunch Table appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Gingerbread Cupcakes are Easy and Festive

Chris — Mon, 17 Nov 2025 11:00:00 +0000

Love gingerbread but want something quick and easy? These Gingerbread Cupcakes start with a simple box cake mix and end with that cozy ginger and molasses flavor you crave during the holidays. Find out just how simple it is to whip up a batch that tastes homemade.

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.

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.

No Ratings

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

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.
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.
Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

Serving Size

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

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Colorful Church Window Candy is made with chocolate, and mini marshmallows. A nostalgic no-bake Christmas treat that slices into beautiful stained-glass rounds.

Homemade Peppermint Ice Cream

Homemade Peppermint Ice Cream is fun and tasty with this easy recipe. Perfect for a holiday dessert or anytime!

Reindeer Chocolate Bark

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Reindeer Chocolate Bark is a simple no-bake holiday dessert with chocolate, candies, and pretzels. Great for snacking or gifting.

Cranberry Apple Walnut Crumb Bars

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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.

A Day in the Life on the Farm

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

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

Sesame Shortbread Cookies are a Surprising Combo

Chris — Fri, 06 Dec 2024 11:00:00 +0000

Add a twist to your cookie game with our Sesame Shortbread Cookies. With a buttery texture and a nutty sesame flavor, these cookies are a must-try for all cookie lovers!

Shortbread cookies are one of those holiday traditions when I was growing up. Mom always made sure we had shortbread cookies to nibble on. Always the red and black tin of Walker’s Scottish shortbread fingers. So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make. It was temperamental, required lots of time, and just too difficult for me to try. Little did I know. They’re not really any of those things. Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake. But making the dough is easy with a food processor. Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland. They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour. You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds. It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush. Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste. Black sesame seeds have a more robust. Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies. You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used. I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies. I steer towards a Irish butter that I can easily find at my grocery store. Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

Butter
Sugar
Brown sugar
Tahini
Flour
Salt
Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor. That’s why I try to make shortbread cookies at least once a year. Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Roll the log in the sesame seeds and then wrap tightly in plastic wrap. Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough sometimes it mashes making it not round. With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients. Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious. Be sure to use unsalted butter. If you use salted butter, then omit the salt. I always dice my cold butter before putting it in the food processor. It makes it easier to process into a coarse meal.

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust. Also, keep a close eye on the cookies while they bake. They should be a light golden brown around the edges and slightly firm to the tough in the middle. Finally, make sure to remove the cookies to a wire rack to cool completely. If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies. If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling. Some people drizzle them with chocolate and then sprinkle with sesame seeds.

You could make a glaze with honey and powdered sugar to top these cookies. Some simply sprinkle them with powdered sugar for added sweetness. Finally, you can dip your cookies in a variety of chocolate. I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie. The tahini doesn’t have sugar in it like peanut butter does. So they’re on the border of sweet and savory cookies. They’re nutty from the roasted sesame seeds in the tahini. And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies. Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor. Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty. Perfect for holiday cookie swaps.

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

5.0 Stars (1 Review)

Ingredients

1 cup butter
1/4 cup granulated sugar
1/4 cup brown sugar
3/4 cup tahini
1 teaspoon salt
3 cups flour

Instructions

Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

More Christmas Cookie Recipes:

Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
Sandbakkels by Art of Natural Living
Christmas Shortbread Cookies with Sprinkles by Blogghetti
Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
Chocolate Mint Thumbprints by Jolene’s Recipe Journal
Christmas Wreath Treats by Karen’s Kitchen Stories
Turtle Cookie Bars by Magical Ingredients
Welsh Cakes by That Recipe
Pecan Pie Cookies by The Spiffy Cookie
Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

Holiday Cookie Recipes

Holiday cookie recipes great for family gatherings, gifting, and cookie swaps!

Triple Chip Cookies

Tangerine and Dark Chocolate Macaron

Pistachio and Apricot Oatmeal Cookies

Norwegian Pecan Cookies

Havreflarn Norwegian Oatmeal Cookies

Gingerbread Cookies

Macadamia Nut Shortbread Cookies

Macadamia Nut Butter Crisps

Key Lime Coconut Thumbprints Are Delicious for Easter

Irish Shortbread Cookies

Hazelnut Chocolate Macaron with Dark Chocolate Raspberry Ganache

Espresso Mocha Macaron with Salted Dark Chocolate Filling

Empire Biscuits

Bourbon Pecan Pie Cookies

Derby Pie Macaron

Cranberry Almond Oatmeal Cookies

Brownie Batter Macaron

Butter Pecan Macaron

Ultimate Ginger Bourbon Cookies

Spiced Mincemeat Macaron is the Ultimate Holiday Treat

Spice up Winter with Hot Cocoa Macaron

Snowmen Macaron

Reese's Macaron

Poppy Seed Shortbread

Peanut Butter Shortbread Cookies

Oatmeal Pecan Cookies

Nastar Cookies

Hermit Cookies

Gingerbread Oatmeal Cookies

Gingerbread Macaron Brown Sugar Cream Cheese Filling

Gingerbread Macaron

Easy Peanut Butter Cookies

Double Ginger Oatmeal Cookies

Dark Chocolate Graham Crackers

Cinnamon Toast Macaron

Cinnamon Pecan Macaron

Chocolate Mint Linzer Cookies

Chocolate Gingerbread Crinkle Cookies

Cardamom Shortbread Cookies

The post Sesame Shortbread Cookies are a Surprising Combo appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spice up Winter with Hot Cocoa Macaron

Chris — Wed, 04 Dec 2024 11:00:00 +0000

Craving something sweet and cozy this winter? Look no further than these rich and decadent Hot Cocoa Macaron. Perfect for snuggling up by the fire!

I have had hot cocoa macarons on the brain for a while now. But after taking one of the classes I was a little apprehensive because of the cocoa powder. There are some cocoa powders that have a higher fat content than others. Those cocoa powders usually have adverse affects on creating the shells. So, I was on the fence.

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies. Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits. Then it hit me! Why not try to put them in a macaron shell for marshmallow flavor? That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives. But do you really know what they are? They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat. Some are molded into shapes and some are just cut into squares. I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make. I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods. This plant is native to Asia and Europe and grows wild in marshes. Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s. They whipped the sap of the mallow root into a fluffy candy mold by hand. But, as with all things that are delicious, the demand was more than they could keep up with. Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable. Enter gelatin. The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process. He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale. They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing. Hot chocolate is just that, warmed chocolate. The chocolate is shaved and then melted into milk or cream. Additional sugar isn’t usually added because there’s sugar in the chocolate. Milk chocolate is typical, but you can use any kind of chocolate.

You have to love the Mayans. They invented so many creations that we enjoy today. Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients. They would pour the mixture back and forth to make a thick foamy drink. I would imagine it much like whisking cornmeal into a soup or stew to thicken it. They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him. The drink gained popularity with the English court and especially among the Spanish upper class. They took and concept of the Mayan cocoa drink and morphed it into the drink we know today. They started serving it warm, adding sugar, and removing the chili peppers. Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream. This makes for a richer and more decadent beverage. The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk. This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting. You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store. You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores. I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe. And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post. If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor. I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy. Especially if you use the template to pipe the shells. It helps you make them even and approximately the same size so matching up pairs is easy. I bring all the shells and the piping bag into the living room and set up a workstation. I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top. And I get to watch tv while I do all of this.

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits. I am not that skilled in melted chocolate. It’s something I haven’t really taken the time to work on. You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron. Include some gingerbread spice for gingerbread hot cocoa macaron. Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online. Just make sure to order the correct size for your cookies. They’re usually sold in diameter sizes. If you don’t want to go that route, you can stand then up on their sides in an airtight container. Packing them close will keep them safe as you carry them to your destination.

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

No Ratings

Ingredients

For the macaron:

4 ounces almond meal
1/2 ounce unsweetened cocoa powder
1/2 ounce dehydrated marshmallow bits
7 ounces powdered sugar
4 ounces egg white, room temperature
Pinch cream of tartar
50 grams granulated sugar

For the hot cocoa buttercream:

1 cup softened butter
2/3 cup powdered sugar
1 ounce instant cocoa
¼ teaspoon vanilla extract

Instructions

For the macaron shells:

Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.

For the shells:

Preheat oven to 325.
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. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

More Christmas Cookie Recipes

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The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Ultimate Ginger Bourbon Cookies

Chris — Mon, 02 Dec 2024 11:00:00 +0000

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies. Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

I love all things ginger and/or gingerbread flavored. And not just for the holiday season, either. If people didn’t look at me like I was weird, I’d eat gingerbread snack cake, cupcakes, and cookies year-round. Yes, there’s gingersnaps, but they’re just not quite the same to me. They’re not as ginger as I want them to be.

From ginger stir-fry recipes to ginger cookie truffles and gingerbread macaron, there’s 17 recipes that highlight this spicy delicious root. In the raw form it’s considered an herb, but in the dried form most call it spice. I just call it a root because that’s what it is. This recipe pairs two of my favorite things together into one cookie: ginger and bourbon!

What is bourbon?

Bourbon is an American whiskey made predominantly in the southern part of Kentucky. That’s one of the reasons I’m a bourbon girl! I was born in Kentucky. Anyway, what sets bourbon apart from other whiskeys it the “mash bill” or the recipe of grains used to make the whiskey. For bourbon, it must be at least 51% corn. It can be more than that, but at the very least it must have 51% corn.

Bourbon must be aged for at least 2 years. Most are aged between 5 and 12 years, but to be considered a bourbon it has to be aged 2 years. And it must be aged in new, white oak barrels that are charred on in the inside. The level of char is ranked from 1 to 4 with 4 being the most charred and producing the most depth of flavor in the bourbon.

The proof must be between 80 and 125 before it’s bottled. Water can be added to lower the proof for bottling, but nothing else can be added. Finally, bourbon can be made in other parts of the US, but only those made in Kentucky are labelled with the “Kentucky Straight Whiskey” label.

Bourbon vs Rye vs Scotch vs Whiskey

Just like all squares are rectangles but not all rectangles are squares, all of these are considered whiskey. It’s a broad term that encompasses bourbon, rye, and scotch. However, all three of these vary in flavor depending on the grains used, distillation process, and aging techniques.

Bourbon sweeter flavor profile thanks to being made primarily from corn and aged in charred oak barrels. Rye, on the other hand, tends to be spicier with a drier taste due to its higher rye grain content. Just like Bourbon must have 51% corn, rye must have 51% rye grain.

Scotch is typically smoky and peaty from the malted barley used. It hails from Scotland and requires a minimum of three years aging. There are nuances to Scotch like single malt, single grain, blended malt, etc. But these cookies are about bourbon and not scotch.

Why is ginger and bourbon a delicious combination?

Because their flavors compliment each other very well! Ginger brings a spicy, warm flavor to these cookies. These highlight the sweet and oaky notes of the bourbon. This makes for a harmonious blend of tastes that tickle your taste buds.

Using fresh ginger adds a sharpness of that cuts through the richness of the bourbon. The dried ginger brings a mellow heat and flavor that elevates the smoke of the bourbon. This results in a well-balanced and utterly delicious ginger bourbon cookie.

Ingredients to make these ginger cookies

If you’re not a bourbon drinker, you may need to get some to make these cookies. But the rest of the ingredients you should have on hand. They’re pantry staples in our house:

Dry ingredients –flour, baking soda, salt

Flavors – cinnamon, cloves, ground ginger, bourbon, chocolate chips

Wet ingredients – butter, brown sugar, eggs, fresh ginger

Instructions for making ginger bourbon cookies

First, preheat the oven so it’s ready when you are. Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.

Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter. Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown. Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Creative Ways to Package and Gift Your Ginger Bourbon Cookies

I’m a fan of those holiday tins. I like to recycle tins I’ve received or taken from work after all the treats are gone. Then I line with fresh parchment and carefully stack the cookies between layers or parchment, so they don’t stick. Another idea is to place a few cookies in a wide mouth mason jar and tie a ribbon around the lid for a charming and rustic look.

Alternatively, you could stack the cookies in a festive cellophane bag then tie it with a colorful bow for a more polished presentation like they came from a bakery. Finally, try arranging the cookies on a decorative plate and then wrap the plate in colorful cellophane and decorate them with a festive bow on top.

Either way you choose to package these ginger bourbon cookies, make sure to double the batch because you’re family will devour all of them if you don’t. They have a delicious bourbon flavor, warm ginger two ways, and sweet dark chocolate chips. They’re a tri-fecta of cookie deliciousness.

Ginger Bourbon Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies. Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

No Ratings

Ingredients

3 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons ground ginger
1 teaspoon freshly grated ginger
1 cup butter
1 cup brown sugar
1 large egg
1/2 cup molasses
3 tablespoons bourbon
1 cup dark chocolate chips

Instructions

First, preheat the oven so it’s ready when you are.
Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.
Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.
Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter.
Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.
Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 293mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g

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Ginger Bourbon Cookies by A Kitchen Hoor’s Adventures
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The post Ultimate Ginger Bourbon Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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