Rich brown butter peanut butter cookies with the classic cross fork pattern for all your childhood nostalgia!
If you’ve never browned butter for a cookie, you’re missing out! Browning butter brings out the richest, nuttiest flavor to the cookies and only enhances the peanut butter flavor!
Reference this Serious Eats article for tips on how to best brown butter without burning it!
Here’s a shot of the brown butter I made for this batch! I like to get my brown butter as close to brown as possible without burning it.
The fork prong hashing isn’t necessary but it lends to a classic look. However, you can also make normal shaped cookies or even include peanut butter chips!
This is a large batch recipe, but honeslty you can make anywhere between a dozen and a half and two dozen cookies depending on the size you want.
The cross hatching pattern should be pressed in after the cookie dough is shaped into a ball.
Bake at 375 for an even richer flavor for 10 to 12 minutes, but if you want a softer cookie then bake at 350 for 12 – 15 minutes.
Another nice touch would be to sprinkle some coarse salt or flaky salt on the cookies before baking for another kick. If you do so, you may want to withhold some of the salt from the cookie dough itself.
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This overnight tiramisu cake is coffee packed, rich and creamy, with the pillowiest cake layer one can imagine!
Tiramisu is traditionally made with lady fingers lightly soaked in a rich espresso layered within an egg cream cut with a light marscapone whipped cream. I am not a fan of lady fingers, and find that I prefer a tiramusi with more texture and substance to it. That’s why my recipe uses a fluffy cake layer (similar to the one used in my Japanese Strawberry Shortcake) as opposed to lady fingers.
Overnight tiramisu is my solution to all my issues with the bittersweet dessert!
I mean, get a load of those layers!
Make a cup of really strong coffee or two shots of espresso ( you may 2 double shots depending on how soaked you want your cake layers)
Cake
You’ll want to separate your egg yolks from the whites. When you do this, make sure none of your yolks leak into the whites. Any fat in the egg white will cause it to have trouble while whipping up.
Once the egg white reach a frothy state, begin to drizzle in the sugar while you keep whipping.
Whip until you reach medium to stiff peaks and the egg whites are white and glossy.
Mix together the egg yolks and vanilla extract.
Grab a spatula and fold half of the whipped egg whites into the egg yolk mixture. Once that is fully incorporated, add the remaining egg whites into the mixture and fold in.
You want to be gentle when you do this and mix as little as possible. We are relying on the fluffy egg whites to keep this cake soft, the more you mix the more you pull air out of the egg whites.
Next, add the flour, baking powder, and baking powder and gently fold. Finally, add the milk and oil.
This is what the consistency of the batter should look like. For more detailed photos along with your instructions, please refer to the cake section of my Japanese Strawberry Shortcake recipe.
Bake in either a 8 inch square or 8 inch round pan at 320 for 18-22 mins.
Once the cake has cooled, split the cake in half horizontally.
cream
Make the cream in two stages: the egg cream, and the marscapone stabalized whipped cream.
Stage 1. Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don’t burn the egg yolks. Ten minutes is sufficient time to cook the yolks to food safety!
Stage 2. Whip heavy cream and sugar into a stiff peaked whipped cream. Mix the marscapone and fully incorporate.
Mix the two stages of creams together when the egg mixture is fully cooled.
Assembly
Trim the cake to fit the bowl you are using for assembly.
I used a bowl that’s around 8 inches across and 3 at least inches deep. Place a coffee-soaked layer of cake into the bowl, then add half the cream mixture. Add the final layer of cake and add the rest of the cream. Smooth it out and dust cocoa powder on top!
Serve this tiramisu after letting it rest in the fridge overnight for all the flavor to mingle!
This overnight tiramisu cake is coffee packed, rich and creamy, with the pillowiest cake layer one can imagine!
Prep Time30 minutesmins
Cook Time25 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 12
Equipment
8 x 8 baking pan (round or square)
Ingredients
Espresso Shots or Strong Coffee
Cake
3Large Eggs
½CupWhite Sugar
1tspVanilla Bean Paste or Extract
1½TbspVegetable Oil
¾tspBaking Powder
¾TbspWhole Milk
⅕cup plus 1 Tbsp of All Purpose Flour
Cream
3Egg Yolks
⅓CupWhite Sugar
8 ozMarscapone
1CupHeavy Whipping Cream
⅓Cup White Sugar
Instructions
Cake
Preheat the oven to 320°.
Separate eggs whites and yolks (make sure you don't get any yolk in the white or the recipe won't work!)
Whip the egg whites and slowly drizzle the sugar into the whites until they reach a medium to stiff peak consistency.
Mix together the vanilla extract and egg yolks.
Fold in the egg whites into the yolks by folding half of the egg white mixture into the yolks, then fold the remaining the whites into egg mixture. Be gentle as you do this, you don't want to deflate the mixture.
Fold the all purpose flour and baking powder into the egg mixture gently.
Then mix in the vegetable oil and milk.
Line the 8 x 8 baking sheet with parchment paper and pour the batter in.
Bake for 14 – 16 minutes, the cake bakes very quickly but will still be a little soft and pale so take it to the 12 minute mark before you pull it from the oven. Let it take on a very pale golden color before you remove it.Let the cakes cool fully before you ice and stack them.
Cream
Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don't burn the egg yolks. Ten minutes is enough time to cook the yolks that they aren't raw when you eat them!
Whip the heavy cream and sugar into whipped cream and add the mascarpone and fully mix.
Once the egg yolk mixture is cool, mix it into the cream / mascarpone mixture.
Assembly
Refer to the end of the post above to see how to assemble!
Hotteok is a Korean style sweet pancake that is stuffed with cinnamon sugar and walnuts! Made with a simple yeasted dough and can be stuffed with any flavor of your choosing!
One variety of Korean ‘pancakes’ is Hotteok which is stuffed with a sweet, nutty filling. Another is called jeon a vegetable pancake we can explore later!
There are store bought dough mixes you can buy for hotteok if you want to use them, but it’s more likely that you’ll have instant yeast on hand than an Asian market near you that carries it.
The dough is really simple to make and requires little kneading. For those of you that have a stand mixer you can set them aside for the recipe! You’ll just need a large bowl and a wooden spoon!
Mix your flour, sugar, and salt together and add in the yeasted water and stir with the wooden spoon. It should look like this.
Add the oil and mix properly. Roll the dough into a ball and place into greased bowl, cover with greased plastic wrap. Let set for an hour at room temperature while it rises. (it’s okay for the dough to be sticky)
Once the dough rises, it should look like this. Punch the air down and turn the dough out onto a floured work surface. (Add the 1/8 cup of flour I said to reserve in the recipe instructions)
Knead or fold that flour into the dough until the dough is smooth. Then cut the dough into four even pieces and roll those in to balls. Cover with the plastic wrap and set aside while you prepare the filling. Make sure you finely chop your walnuts and then measure out the required tablespoon.
Using your hands, flatten the balls to be a little larger than the size of your palm. Then press down the sides of the dough so the perimeter of the dough is thinner than the center. Then scoop the filling evenly between the four flattened dough balls.
To seal and roll the dough, bring four points of the dough together and pinch shut. Then bring the rest of the dough together and roll between your palms.
Place the hotteok balls aside and heat up some neutral oil on a pan. You just want a thin layer of oil on the pan. We are very shallow frying these. Make sure the oil is hot and shimmering before you place the hotteok in there. Place the hotteok in the pan (the oil should sizzle) depending on the size of the pan you may only be able to fit one or two in there. Be sure to leave space for when you flatten them.
Cook the hotteok for about a minute to a minute and a half, or until the dough is a crispy golden brown.
Once you flip the hotteok, grab a flat spatula, a burger flipper, or something like that as well as a heavy handled spoon. Place the flat spatula on the dough and use the wooden handle to push on the spatula to flatten the dough. It should be flat like a disc.
Then cook for another minute to minute and half. Flip one more time and cook until the rest of the dough is golden brown. Place the finished hotteok on a bed of paper towels to absorb any grease.
Enjoy the hotteok warm! But be careful not to burn yourself, the filling can be very hot.
If you enjoy these sweet Korean stuffed pancakes, you can enjoy Hotteok with any type of filling! A friend of mine suggested using pumpkin seeds or sunflower seeds! You can also do nutella or mozzarella cheese.
Hotteok is a Korean style sweet pancake that is stuffed with cinnamon sugar and walnuts! Made with a simple yeasted dough and can be stuffed with any flavor of your choosing!
Prep Time10 minutesmins
Cook Time10 minutesmins
Rising Time1 hourhr
Course: Breakfast, Dessert, Snack
Cuisine: Asian, Korean
Servings: 4Hotteok
Calories: 180kcal
Ingredients
Dough
½CupWaterLukewarm (95°-110°F)
½tspInstant Yeast
1¼CupAll Purpose Flourplus ⅛ for flouring surface and kneading
½TbspSugar
⅓tspKosher Salt
½TbspVegetable Oil
Filling
¼CupDark Brown Sugar
½tspCinnamon
1TbspWalnut, Finely Chopped
Vegetable Oil for cooking
Instructions
Mix together the water and yeast. Set aside while you prep the other ingredients.
In a large bowl, mix together the flour, white granulated sugar, and kosher salt.
Add the yeast water to the dry ingredients and mix with a wooden spoon.
Add the vegetable oil to the dough and mix properly. It will be sticky but keep mixing!
Roll the dough into a ball and place into a greased bowl and cover with cling wrap.
Place the dough aside in a warm/room temperature room for an hour as it rises.
Once the dough has risen for an hour, punch the gases out of it and roll onto a floured work surface (use the ⅛ cup of flour for this).
Knead the flour into the dough until fully incorporated and the dough feels smooth. It's okay for it to be sticky.
Cut the dough into four equal sized lumps and cover with the cling wrap you used earlier. Set aside while you mix the filling and chop the nuts.
Finely chop the walnuts and then measure out a tablespoon of them. Mix with the cinnamon and dark brown sugar.
Flatten each of the dough balls slightly in the palm of your hands and then evenly add the stuffing between the four dough pieces.
Refer to the photos above on how to seal the dough balls. Set them aside.
Depending on the size of your pans, use enough vegetable oil to thinly cover the bottom of whatever pan you're using. It can be cast iron, enameled cast iron, nonstick, etc. Let it heat up until shimmering.
Place one or two of your dough balls in the pan (the pan should sizzle). Make sure there's enough room in the pan for the balls to expand as you flatten them.
Let the balls cook for about a minute to a minute and a half or until the dough is golden, crispy brown.
Flip the dough and take a flat spatula, a burger flipper, or something like that as well as a heavy handled spoon. Place the flat spatula on the dough and use the wooden handle to push on the spatula to flatten the dough. It should be flat like a disc.
Cook the hotteok for another minute to minute and half, or until its golden crispy brown.
Flip the hotteok one more time and let the rest of it cook before removing from the pan and placing on some paper towels.
Enjoy warm! If you want to make ahead and reheat, you can heat them up on a pan or in a toaster oven!
Chewy, soft not too sweet with a good all spice-esque flavor! Maple Clove Cookies are super simple and sure to curb your sweet craving with just around 100 calories!
This recipe for chewy maple clove cookies is super simple and follows the basic guidelines for making a cookie.
Cream together the butter, white sugar, and brown sugar. Then add in the maple syrup and egg and whip until fluffy.
Finally, add the seasonings and then the flour.
This will be a rather sticky dough so be sure to let it rest and chill in the refrigerator for at least thirty minutes before you roll and bake them.
You should get about 18 0.8 ounce cookies. Flatten them a bit with the palm of your hand and bake at 350 for 10-12 (maybe 14, depending on your oven strength).
Let the cookies rest fully before eating. Enjoy your chewy maple clove cookies with tea or coffee!
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Chewy, soft not too sweet with a good all spice-esque flavor! Maple Clove Cookies are super simple and sure to curb your sweet craving with just around 100 calories!
Prep Time10 minutesmins
Cook Time14 minutesmins
Chill Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 18Cookies
Calories: 105kcal
Ingredients
1/2CupUnsalted Butter, softened
¼CupWhite Sugar
⅛CupBrown Sugar
1Egg
2tbspMaple Syrup
½tspBaking Soda
½tspBaking Powder
¼tspKosher Salt
½tspCinnamon
¼tspGround Cloves
¼tspGround Ginger
1¼CupAll Purpose Flour
Instructions
Cream together the butter, white sugar, brown sugar, egg, and maple syrup.
Add in the baking powder, baking soda, kosher salt, cinnamom, ground cloves, and groun ginger
Add the flour and thoroughly incorporate.
Refrigerate dough for 30 minutes.
Roll the dough into balls, you should get about 18 .8 ounce cookies. Flatten the cookies out just a bit before baking.
Bake in a 350° F oven for 10 – 12 mins (maybe 14 depending on your oven)
A yellow butter cake – with a twist that keeps it soft! Includes a delicious chocolate fudge frosting recipe. Perfect for any birthday, party, or special occasion!
Few combinations are better than Yellow Butter Cake & Chocolate Fudge Frosting! The thing is, and I think I’ve mentioned it in a different recipe, that I don’t actually prefer to make butter cakes. My favorite cakes are usually oil based, or more oil than butter. But butter cakes are all the rage and I do occasionally like to enjoy them. So here’s my take on an improved Yellow Butter Cake & a Chocolate Fudge Frosting recipe.
When it comes to making cakes and frostings you’ll often hear or read that you should “cream” one or several ingredients together. The creaming process allows for more air and fluffiness in your cake. In this recipe, you will be using a reverse creaming method. This will ensure tenderness and evenness to the crumb of your cake.
To reverse cream, you want to mix all of your dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Mix your buttermilk, eggs, egg yolk, extract, and oil into a medium bowl and set aside.
In the bowl with the dry ingredients, add in your room temperature butter a few tablespoons at a time and mix thoroughly before adding more. The final mixture should look like wet sand. Add the liquid in two halves. Add the batter to your cake pans and bake. This recipe will bake either 3 6 inch pans or 2 8 inch pans.
The chocolate fudge frosting recipe is half buttercream and half room temperature ganache. It’s silky and just sweet enough with a rich chocolate flavor.
Make each and whip together for the final fudge frosting! Use some milk to adjust the consistency of your frosting. I made mine a little thicker, with less milk because I needed to cake to sit through a 40 minute Texas summer car ride!
Frost and stack your cake once the cake layers cool fully.
Add sprinkles or any decorations to spruce up the cake!
Preheat oven to 350°. Line baking pans with parchment and nonstick spray
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
In a separate bowl, thoroughly whisk together the buttermilk, eggs, egg yolks, vanilla extract, and vegetable oil.
In the bowl with the dry ingredients, toss in the butter a few cubes at a time while beating thoroughly. Once all the butter is incorporated it should look like damp sand.
Gradually add in the liquid until the batter is fluffy and fully incorporated.
Split the batter evenly between your baking tins. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.
Let cool for 10 minutes before removing from the pan and let cool fully before frosting.
Chocolate Fudge Frosting
Warm the heavy cream until medium heat and pour over roughly chopped semi sweet chocolate. Let sit for a while and then mix until glossy. This is the process of making chocolate ganache. Let cool in the fridge.
Beat the softened butter until fluffy.
Add in the cocoa powder, half of the powdered sugar, and kosher salt and mix until fully combined.
Add in half of the milk, the vanilla extract and the rest of the powdered sugar and beat until fluffy.
Once the ganache is cool, add it into the frosting and beat until fully combined.
At this stage, add more powdered sugar or milk depending on the consistency of frosting you want.
Frost the cake to your desired thickness and enjoy!
I recommend letting the cake sit with the frosting for at least an hour before serving.
Cocoa-ey, chewy, soft, and a little salty! Extreme Fudge Brownies are the best homemade brownies ever. Enjoy with milk or a scoop of icecream!
If you like rich, chewy, salty brownies then this recipe for extreme fudge brownies is perfect for you!
Some recipes for brownies require chocolate and some require cocoa powder. Mine is a cocoa powder one!
I’m never fully satisfied with full oil or full butter brownies so I developed this recipe to capture the best qualities of each. Butter is a rich flavor but oil is what gives brownies that really gooey texture. That’s why boxed brownies are often the simplest and fudgiest!
Thoroughly whip the melted butter and sugar together. Then add the eggs and vanilla extract. Whisk or beat until the mixture becomes light in color and fluffy.
Mix in the flour, cocoa powder, and salt.
Then add in the oil and mix until fully incorporated.
This recipe for extreme fudge brownies is open for you favorite add ins! A few suggestions are walnuts, chocolate chunks, caramel chunks, peanut butter chips!
Bake in a 7 x 7 or 8 x 8 square pan!
Cut brownies with a greased knife and use chopping motions instead of sliding motions to prevent the brownies from sticking and crumbling!
If you want the same triangle pieces that I have. Cut the brownies into four quadrants. Then cut each quadrant with two diagonal slices. You’ll get 16 triangular slices of these extreme fudge brownies.
Japanese Strawberry Shortcake is a perfect mix between the classic American strawberry shortcake and angel food cake. Paired with fresh strawberries and light and fluffy homemade whipped cream! Best served 24 hours after assembly!
Japanese Strawberry Shortcake is my favorite go-to party cake. It’s a crowd pleaser, especially among adult crowds.
(this cake recipe is being posted on my birthday because it’s one of my more favorite cakes in the entire world!!)
It’s best served after being set overnight, as the cream, cake, and fruits get a good time to mix flavors.
The recipe doesn’t require anything special as far as ingredients go. It’s all about the technique!
Cake
You’ll want to separate your egg yolks from the whites. When you do this, make sure none of your yolks leak into the whites. Any fat in the egg white will cause it to have trouble while whipping up.
Once the egg white reach a frothy state, begin to drizzle in the sugar while you keep whipping.
Whip until you reach medium to stiff peaks and the egg whites are white and glossy.
Mix together the egg yolks and vanilla extract.
Grab a spatula and fold half of the whipped egg whites into the egg yolk mixture. Once that is fully incorporated, add the remaining egg whites into the mixture and fold in.
You want to be gentle when you do this and mix as little as possible. We are relying on the fluffy egg whites to keep this cake soft, the more you mix the more you pull air out of the egg whites.
Next, add the flour, baking powder, and baking powder and gently fold. Finally, add the milk and oil.
At this stage, you have two options. You can bake the cake in two even layers, or three. I would recommend three layers in an 8 x 8 in square pan. But 2 layers on a 8×8 works as well.
Bake at 320 for 14 mins and cool fully before you assemble.
Whipped Cream
This is a rather simple, straight forward homemade whipped cream recipe! All you’ll need is sugar, heavy cream, vanilla extract, and a pinch of salt.
Whip the heavy cream and slowly add the sugar. Once you get to the 3 tbsp stage, taste the cream and see how much sweeter you want it to be. I prefer 5 tbsp. Add the vanilla extract and a pinch of salt and mix well.
Assembly
Take your first layer of the cake (you can level your cakes if you want to / they didn’t rise evenly) and add a layer of the cream. Add 1/2 of the strawberries and add more cream to cover the berries. You should have used 1/3 of the cream.
Repeat the same assembly for the next layer using the remaining strawberries and another 1/3 of the cream!
Spread the remaining cream (reserve a small bit to fill in any gaps) on the top layer of the cake. At this stage your cake will look like this.
Trim about 1 cm off of the sides of the cake to expose the cross section of strawberries. Use any leftover cream to fill any gaps.
Save your trimmings and any extra cream! It’s still good to eat!
Cover and store in the fridge overnight for the flavors to fully develop! Always serve your Japanese Strawberry shortcake cold / chilled.
Japanese Strawberry Shortcake is a perfect mix between the classic American strawberry shortcake and angel food cake. Paired with fresh strawberries and light and fluffy homemade whipped cream! Best served 24 hours after assembly!
Prep Time20 minutesmins
Cook Time14 minutesmins
Course: Dessert
Cuisine: Japanese
Servings: 10– 12 slices
Calories: 215kcal
Equipment
8 x 8 Baking Pan (one is fine but two is preferable)
Ingredients
1LbsFresh Whole Strawberries
Cake
4LargeEggs
⅔CupWhite Sugar
1½tspVanilla Extractor Vanilla Bean Paste
2TbspVegetable Oil
1tspBaking Powder
1TbspMilk
¾CupAll Purpose Flour
Whipped Cream
2CupsHeavy Cream
1½tspVanilla Extract
3-5TbspWhite Sugar
PinchKosher Salt
Instructions
Cake
Preheat the oven to 320°.
Separate eggs whites and yolks (make sure you don't get any yolk in the white or the recipe won't work!)
Whip the egg whites and slowly drizzle the sugar into the whites until they reach a medium to stiff peak consistency.
Mix together the vanilla extract and egg yolks.
Fold in the egg whites into the yolks by folding half of the egg white mixture into the yolks, then fold the remaining the whites into egg mixture. Be gentle as you do this, you don't want to deflate the mixture.
Fold the all purpose flour and baking powder into the egg mixture gently.
Then mix in the vegetable oil and milk.
Line the 8 x 8 baking sheet with parchment paper and pour 1/3 of the batter into each of the trays.
This is a 3 layer cake, I had to bake the cake three times but the process will speed up if you have two of the 8 x 8 sheets. You want 1/3 of the batter in each go in the oven.
Bake for 14 – 16 minutes, the cake bakes very quickly but will still be a little soft and pale so take it to the 12 minute mark before you pull it from the oven. Let it take on a very pale golden color before you remove it.
Let the cakes cool fully before you ice and stack them.
Whipped Cream
Whip the heavy cream and slowly add sugar in until the cream takes on a thick consistency. Taste the cream once you get to the 3 tbsp make and add more if you want some.
Add the vanilla extract and a pinch of salt and set aside while the cakes cool and you prep your strawberries.
Assembly
Rinse and thoroughly dry your strawberries. Cut the tops off and slice the regular sized ones in half and the large ones into quarters. Reserve few of your best looking strawberries for the top but don't cut them.
The cream needs to be split evenly between 3 sections, so be mindful as you frost the cake. The strawberries will be split between two.
Place down one layer of the cake and spread some of the cream on cake. Add half of the strawberries and spread more of the cream on top of the strawberries. Spread the cream to the edge of the cake. You should have used 1/2 of the cut strawberries and 1/3 of the cream.
Add the second layer of cake and repeat the above step.
Add the final layer of the cake and spread the remaining cream on the cake. You don't need to spread any cream on the side of the cake as we will be trimming the edges.
Once the top layer of cream is applied, trim about 1 cm of the cake off on each side so you can see perfect layers and cross sections of the cake on all four sides.
(Save the trimmings and enjoy them with any of the leftover cream!)
Place the remaining whole strawberries on the top of the cake and serve the next day. Don't use cut strawberries on the top because they will leak juices and mess up the cream.
This cake is best served after sitting and soaking for 24 hours!
This Easy Mango Lassi recipe is creamy, not too sweet, and only requires four simple ingredients! Full of flavor and a sweet Indian treat for the warm weather!
This simple sweet mango lassi recipe is easy and only requires four ingredients!
This drink is a mango version of the classic, plain yogurt lassi. This drink originates from India and has a yogurt base with fruits, spices, or salts blended in. The classic, plain yogurt one is paired with spicy food to soothe the stomach.
The mango one is a sweet and slightly tart dessert!
All you’ll need is a blender or an immersion blender as far as supplies go.
This recipe *can* be recreated with fresh mangoes or frozen mangoes but the sweetness level and availability of those varies too much. Try to get mango pulp as that will create the most consistent texture, flavor, and sweetness.
The type of whole milk yogurt you use will also affect the recipe. So use the recipe as a guide and adjust based off of your flavor preferences. This recipe uses Dannon While Milk Plain Yogurt.
If you find that the consistency is too thick, you can add a little water at a time. Adjust the sugar as you add more water and yogurt.
If you make this a day ahead of time and store it, the liquids from the yogurt may separate. Just give it a stir and enjoy!
This Simple Sweet Mango Lassi recipe is creamy, not too sweet, and only requires four simple ingredients! Full of flavor and a sweet Indian treat for the warm weather!
Prep Time5 minutesmins
Cook Time1 minutemin
Course: Dessert, Drinks
Cuisine: Indian
Servings: 28 oz servings
Calories: 195kcal
Ingredients
1CupPlain YogurtDannon, Whole Milk
1CupMango Pulp
4tspWhite Sugar
PinchKosher Salt
Instructions
Blend 1 cup of plain yogurt with 1 cup of mango pulp.
Add white sugar and a pinch of salt and blend thoroughly!
Chill it in the refrigerator if it's not cold enough and stir if it separates a bit.
Made with puff pastry, ganache, and marshmallows. These 2 Bite S’mores Cups have the perfect balance between semi sweet chocolate and browned and baked marshmallows. Can be made before a party and served crunchy and gooey!
S’mores are one of my most favorite desserts in the whole world. But I don’t always have access to a charcoal grill or a fire pit! I wanted to make a way I could eat s’mores more regularly and maybe even up the flavor of the treat. Enter 2 Bite S’mores Cups.
The recipe utilizes puff pastry and homemade chocolate ganache.
There’s a simple order to making this recipe, you want to make the ganache while the pastry sheets are thawing and then prep the pastry sheets while the ganache is resting.
Take the puff pastry out of the freezer and set aside to thaw. Chop the chocolate into small pieces and put into a bowl (if using a chocolate bar) or place the chocolate chips in a bowl. In a small saucepan warm up the heavy cream to a low simmer. Let it warm up thoroughly but don’t let it boil. Take off the heat and pour over the chocolate. Let the mixture rest before you stir.
Cut the puff pastry into 3 x 3 squares and then flatten them out with either the palm of your hand or with a rolling pin. Spray mini cup cake tins with non stick spray and line each cup with the pastry pieces.
Refrigerate your pastry cups while you finish the ganache. The ganache will start off chunky but with constant stirring, it will become silky and smooth. Don’t give up!
Put the ganache aside and bake the puff pastry in a 400 degree preheated oven for 14 – 15 minutes.
They’re going to puff up and lose a bit of their cup shape.
Use a 1 tbsp measuring cup to squish down the pastry so it retains its cup shape.
Fill the pastry with about 2 to 3 teaspoons of the ganache. From here there are few options. You can either use full size marshmallows or cut them in half. Or, you can use mini marshmallows. For these photos, I made some with full size marshmallows and some with them cut in half.
Whether or not you do full or half size, they’re going to puff like crazy as they bake. They only need to be in the 400 degree oven for about 3 minutes.
As soon as they come out of the oven they’re going to sink as they cool.
The photo below shows how the full size and half size look after cooling.
Use a butter knife or offset spatula to help you remove the cups after they cool. It will be a little tricky and sticky but the cooking spray will help.
2 Bite S’mores Cups can be made a day ahead of time and can be stored in an airtight container after fully cooling. They may need to be toasted right before eating if they pastry is a little soggy. Enjoy!
Made with puff pastry, ganache, and marshmallows. These 2 Bite S'mores Cups have the perfect balance between semi sweet chocolate and browned and baked marshmallows. Can be made before a party and served crunchy and gooey!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 24Cups
Calories: 125kcal
Equipment
mini cup cake tins
Ingredients
Chocolate Ganache
4ouncesSemi Sweet Baking Chocolatebar or chips
4ouncesHeavy Cream
S'mores Cups
2SheetsPuff Pastry
24Marshmallowsregular sized, or a bag of mini marshmallows
Instructions
Chocolate Ganache
Heat up the heavy cream in a small sauce pan until warmed.
Pour the warm heavy cream over a bowl of chopped semi sweet chocolate or chips. Let sit for a few minutes.
After a few minutes, stir the mixture. It will go from a chunky thick mixture to a glossy silky mixture. Set aside while you prepare the puff pastry.
2 Bite S'mores Cup
Preheat the oven to 400°.
Unwrap the thawed puff pastry and cut 3 x 3 inch squares. Flatten the puff pastry with your hands or with a rolling pin. You'll want 24 of these squares.
Spray the mini cupcake tins with a non stick spray (this is very important) and don't wipe the spray off of the flat top of the pans.
Place each square of the puff pastry in a mini cupcake slot and tuck into the slot. It's okay for the edges of the pastry to stick out.
If you have two tins, place the first one in the fridge while you prep the second one. If you have one tin, place in the fridge for 10 minutes after it's prepped.
After they chill, bake the pastry cups for 15 minutes at 400°.
Remove them from the oven and let them cool in the pan for a few minutes.
Take a tablespoon measurer and squish down the center of the pastry. Be gentle, you don't want to break or crush the pastry.
Fill each cup with about 2 tespoons of the chocolate ganace.
If you want an overflowing, gooey s'mores cup then place one whole marshmallow standing on top of the ganache. You can cut the marshmallow in half if you want. (or use a spoonful of minimarshmallows)
Bake in the 400° oven for about 3 minutes. The marshmallow will rise a lot and then fall as they cool.
Let cool for at least 5 minutes before you try to remove them from the tins.
Take a butter knife of small offset spatula to help you scoop the cups out of tin. Be gentle!
Storage: place in an airtight container and enjoy within a day or two of baking. Refrigerate if you want to store longer and toast before you eat.
If you happen to have any ganache left over you can store it in the freezer until next use!
These chewy, soft sugar cookies are the best sweet treat for any cookie lover out there! Bake all at once or make ahead of time, they’re perfect for every occasion!
Cookies are some of my favorite baked goods to make. They’re incredibly convenient and easy to make. I’ve shared some of my other cookie recipes on this blog, and I have many more to come. But for now, here are my Soft Sugar Cookies!
My secret ingredient for this recipe is cream cheese! You don’t need a whole lot of it but it’s there to add a sour element to enhance the sweetness of sugar cookies. Without it, the cookies feel a little too sickly sweet. The cream cheese will balance it.
Cream together the sugar, cream cheese, vanilla extract, and egg. In a separate bowl mix together the flour, salt, and baking soda. Fold the dry ingredients into the wet and chill the dough for at least 30 minutes.
Once the dough is done chilling, preheat your oven to 350 and roll out the dough balls. You’ll get about 18 1.4 ounce balls or a bit larger than a ping pong.
(for the photos for this recipe, I attempted to make larger versions of the cookies. they don’t bake as well or keep as well, so don’t use the photos in this recipe as a reference point for cookie size.)
It will help the baking process to flatten the cookies a bit on the baking sheet before you bake them. So roll them into balls and slightly pat them down.
Bake for 12 to 14 minutes and let cool fully before enjoying! (you may want to check your cookies at 10 minutes just to see)
Some tips for better baking Soft Sugar Cookies:
Overall, my favorite thing for making cookies is to weigh your dough balls. It seems like its a frivolous extra step but it really ensures that you get the most uniform cookies. It’s not required for most cookie recipes but there are some that really depend on the identical sized cookie balls.
Refrigerate the dough balls before you bake them. It’ll help with rolling the dough and prevent them from becoming too flat while you bake them.
Make sure your egg, vanilla, cream cheese, and butter is fully room temperature when you cream them with the sugar!
Bake the cookies on parchment paper and let them cool before you move them. They’ll be a little puffed as they bake but will sink back down as they cool. Move them to a cooling rack if you have one to speed up the cooling process!
These chewy, soft sugar cookies are the best sweet treat for any cookie lover out there! Bake all at once or make ahead of time, they're perfect for every occassion!
Prep Time10 minutesmins
Cook Time12 minutesmins
Chilling Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 18Cookies
Calories: 150kcal
Ingredients
1CupWhite Sugar
½CupUnsalted Butter, softened
2ouncesCream Cheese, softenedabout ¼ cup
½tspKosher Salt
1½tspVanilla Extract
½tsp Baking Soda
1Large Egg
2CupsAll Purpose Flour
Instructions
Cream together the butter, sugar, cream cheese, vanilla extract, and egg.
In a separate bowl mix together the flour, kosher salt, and baking soda.
Mix the dry ingredients into the wet mixture a little at a time until fully incorporated.
Cover and chill dough for at least thirty minutes.
Preheat oven to 350 and roll the dough into balls. This recipe will yield 18 cookies that are around 1.4 ounces each. (or between a ping pong and golf ball size)
Bake for 12 – 14 minutes and let cool fully before eating!
(in the photos in this post I tried to make larger cookies but they aren't as tasty and don't bake consistently so don't worry if your cookies aren't the same size)
A classic, generations old, old fashioned recipe for pumpkin bread! Super Moist Pumpkin Spice Bread is just as its name says: soft, sweet, and perfectly seasoned!
Chewy, soft not too sweet with a good all spice-esque flavor! Maple Clove Cookies are super simple and sure to curb your sweet craving with just around 100 calories!
