Brown Butter Shortbread

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!

Close up stacked brown butter shortbread

 

Growing up my mom always made treats for our teachers. One of the more frequent desserts she made was Scottish Shortbread. This is something so symbolic of my childhood and Christmas time. Only because we ALWAYS have it at Christmas but many other times throughout the year as well.

Shortbread is so simple. Butter, Sugar, Flour & a pinch of Salt. I am pretty sure you already have those ingredients in your house, am I right? While my moms Scottish Shortbread Recipe doesn’t call for browned butter, I had to try. Can’t leave well enough alone, can I?

 

brown butter shortbread on a plate

 

You’re welcome. SOOO amazing. Luckily I made a small batch in a 9X13 pan normally we make a jelly roll pan or baking sheet pan. Since I am no longer working at the restaurant I am trying to not bake as much as I used to. Less people to go around means I eat more. And my yoga pants are getting tighter!

Shortbread is thick, crumbly, buttery, sandy, not too sweet and snaps. I use my stand mixer but a good ‘ol bowl works perfect as well. Dump everything in the bowl and mix until the butter is pea sized. The only difference here is you need cold browned butter so its not as easy as grabbing the butter out of the fridge. Luckily for me a friend gave me a load of this brown butter, while its great to already have it, I also brown a big batch of butter and keep it in the fridge to use in recipes that call for cold browned butter.

 

brown butter shortbread small stack

 

So for those of you that want to make your own brown butter for this recipe I suggest you make it the night before, you could also make it the day of- just needs time to chill. For me I love prepping things the night before like cinnamon rolls or cheesecake.

 

Brown Butter Shortbread Stacked

 

How to make brown butter? Take as much butter as you want and place it in a heavy bottom sauce pan cook it over medium heat. DO NOT WALK AWAY! Once the butter burns there ain’t no going back. Use a wooden spoon or whisk and mix the butter constantly. The butter will melt, foam up, and then begin to brown. You will see flecks- those flecks are the money! As soon as you see the flecks take the butter off OR if you want to push the limits and get more brown flecks then turn the heat down and keep stirring a little bit longer. Pout into a container to cool then cover and chill.

 

Brown Butter Shortbread on a plate

 

This Brown Butter Shortbread is the perfect treat for a cup of tea but is also perfect to bring to a party. The Brown Butter Shortbread can sit at the table uncovered and not lose any of its spectacular-ness!

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Close up stacked brown butter shortbread

Brown Butter Shortbread

  • Author: Elizabeth
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 20-35 Pieces depending on size you cut

Description

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!


Ingredients

  • 12oz All-Purpose Flour
  • 8oz Cold Browned Butter(previously browned and chilled)
  • 4.5oz Granulated Sugar + more for top
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat oven to 350F and get a 9X13 pan out- no need to grease it.
  2. In the bowl of a stand mixer fitted with paddle attachment or a regular medium sized bowl add the flour, butter, sugar and salt. Mix on low/medium speed until the butter is mixed in and pea size pieces.
  3. Transfer dough to pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure its tightly in the pan. Using a butter knife score the shortbread into whichever size pieces you want. Scoring up and down and across. Prick all over with a fork.
  4. Bake for approximately 20-25 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store in an air tight container. Last for up to a week.

Notes

  • Double Recipe for Jelly Roll Pan (12X8X1)- bake for 20ish minutes/until golden brown on edges
  • Triple Recipe for USA Baking Sheet(18X13X1)- bake for 25ish minutes/until golden brown on edges

Recipe courtesy of my amazing Mom

Fancy another cookie?

My Ultimate Chocolate Chunk Cookie Recipe 

 

Ultimate Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Cookies Stalked Tall

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

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Ultimate Chocolate Chunk Cookies

Ultimate Chocolate Chunk Cookies Recipe starts off with nutty and caramelized brown butter, are filled with loads of milk & dark chocolate chunks and chips and are the perfect chewy, soft if you want or crunchy edges if you want cookie! 

Ultimate Chocolate Chunk Cookies Recipe

This is probably my most worked on recipe, well this and some chewy brownies finally ready for posting and a yellow cake and chocolate cake. I have My Favorite Chocolate Chip Cookies recipe that I posted way back in 2014, these cookies are delicious with the help of browning the butter, vanilla pudding mix and an extra yolk.

 

Ultimate Chocolate Chunk Cookies Recipe

 

The Birth of The Ultimate Chocolate Chunk Cookies Recipe?

No offense to pudding mix but I wanted a cookie without pudding mix. I also have posted a recipe for Perfect Chocolate Chip Cookies back in 2013. Those one are delicious.  But they weren’t right. I also wanted a recipe not having 14 tbsp of butter I wanted an even 8 or 16 so you could use a full stick. I am always finding little bits of a stick of butter in my fridge, I don’t need any more clutter in my life!

 

Ultimate Chocolate Chunk Cookies Recipe Ultimate Chocolate Chunk Cookies Recipe

 

So, How Do I Make This Ultimate Chocolate Chunk Cookies Recipe?

Back to the recipe, while just browning the butter was fabulous and would create a beautiful cookie, the cookies baked inconsistently. Meaning some were perfect and some spread and some stayed to tall and didn’t spread enough.

Well naturally when you are cooking the butter some of the liquid will evaporate, so I needed more liquid. Instead of adding more butter I decided to add some water, after playing around with a few recipes it worked out that 1oz was perfect. Just the trick to create more consistent cookies.

Like many other CCC recipes I chill the dough, I personally like to pre-scoop the dough as soon as I make it, that way the dough is chilled more consistently than a big ol’ ball of dough. I use this container, I line it with parchment on the bottom scoop the dough then put another layer of parchment and scoop the next layer. It works perfect for me!

 

Ultimate Chocolate Chunk Cookies Recipe

Another thing I do when baking cookies is I use all kinds of chocolate. Chocolate chips are good but they don’t create the oozy chocolate you get from chunks. I also use a mixture of milk, dark and semi-sweet chocolate. And I add extra chocolate once the cookies are scooped to create a “pretty cookie.” And when I am feeling fancy I add some fleur de sel on top. And it goes without saying that a big ‘ol scoop of ice cream with a warm cookie is absolutely necessary.

 

Ultimate Chocolate Chunk Cookies Recipe

This Ultimate Chocolate Chunk Cookies recipe can easily be doubled, I haven’t tripled because my kitchenaid couldn’t handle it. I made 300 of these cookies for my sisters wedding a couple weeks ago. We welcomed guests with cookies and finished the night with another round of cookies! These cookies bake up perfect in mini, medium and large cookies! The best! Because sometimes when you’re making a batch of cookies for friends you need an extra large one for yourself 😉

Cookies at Sisters Wedding

Honestly, how beautiful is my sister and her new family !!!

Sisters Wedding

 

Anyways these cookies were perfect. I am so happy with them, and I love them so much. I hope you do, please let me know if you try my Ultimate Chocolate Chunk Cookie Recipe ! Depending on which cookie, soft or crunchy, I bake shorter or longer. To create a soft cookie bake until the cookies are set up but still look a little wet in the center, and to create a crunchy edge cookie then bake a little longer.

 

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Ultimate Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Ultimate Chocolate Chunk Cookies

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 33 minutes
  • Yield: 25 Medium Cookies or 50 Mini Cookies

Description

Ultimate Chocolate Chunk Cookies start off with nutty and caramelized brown butter, are filled with loads of milk & dark chocolate chunks and chips and are the perfect chewy, soft if you want or crunch edges if you want cookie! *Total Time includes chilling time.


Ingredients

  • 325 Grams All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Cornstarch
  • 4oz Butter, browned
  • 4oz Butter, cold or room temp.
  • 1oz Water
  • 150 Grams (3/4 Cup) Brown Sugar
  • 100 Grams (1/2 Cup) White Sugar
  • 1 Large Egg, at room temp.
  • 1 Large Egg Yolk, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 8oz Mixed Chocolate Chips/ Chunks (milk, dark or semisweet)

Instructions

  1. In a large bowl mix together the flour, baking soda, salt and cornstarch, set aside.
  2. In a stand mixer add the cold butter and set aside.
  3. In a heavy bottom saucepan add 4oz of butter, cook on medium heat mixing constantly. If you do not mix the butter can burn easily. The butter will become foamy and soon after you will smell a nutty aroma and begin to see brown flecks, thats when you know the butter is done. Then pour the butter on top of cold butter in the mixer. Let sit for 2 minutes to melt the other butter.
  4. Add water and both sugars and mix until combined, add egg and yolk and mix on medium for 1 minute. Add vanilla and mix for 30 more seconds. Add in flour mixture, mixing until just combined then fold in chocolate.
  5. Using a medium cookie scoop (1.5 Tablespoon size) scoop cookies into a plastic container or tray that you will cover with plastic wrap. Chill for 2 hours or up to 4 days, also you can chill dough then freeze for up to 1 month.
  6. When ready to bake preheat oven to 350F, line a baking sheet with a silpat liner, place cookies 2 inches apart, for medium sized cookies I can fit 12 on a tray. If you want very soft cookies bake for 8-10 minutes, or until cookies have just lightly browned on edges but still a little wet on top, if you want cookies with a bit more crispy edges bake for 11-13 minutes, until golden brown all over. Let cool on tray for 5 minutes then transfer to a wire rack. Store in an air tight container.

Notes

*For mini cookies use a 2 teaspoon cookie scoop and bake for 7-9 minutes or until golden brown just around the edges.

Are you a Cookie Monster?

Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com #boozybaking

Chewy Pumpkin Chocolate Chunk Cookies

Chewy Pumpkin Chocolate Chunk Cookie Recipe www.confessionsofabakingqueen.com

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

 

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Classic Egg Salad

Hard boiled eggs, Greek yogurt, mayonnaise, white pepper, celery and mustard are all you need to make the tastiest Classic Egg Salad Sandwich! You will love this easy Egg Salad Recipe.

One of the most underrated sandwiches of all time is the Classic Egg Salad. Childhood memories for so many people, so why do we shun away from it now? I spent pretty much all of Dec/ Jan in England and I am happy to say that in England I can get my hands on an Egg Salad Sandwich quite easily. The pre-made sandwiches at Marks & Sparks so yummy!! I love a packet of crips with egg salad. It was my go to. Along with some shortbread. My recipe for Brown Butter Shortbread is a favorite.

Then come back to Ammmurica and no egg salad to be found.

A few weeks ago we hosted my sisters Bridal Shower. We made all kinds of sandwiches- coronation chicken, egg salad, tomato basil w/ mozz, turkey and cheddar, cucumber & cc, ham & cheddar, along with more delicious items on the spread. You know the one sandwich so many people came up to me about? Egg salad? “Oh, I just loved the egg salad, reminded me of my childhood beach memories” or “Did you make the egg salad? I loved it, you never see it anywhere!” They were all right it was a spectacular sandwich, hence why I am here today.

Egg salad its typically made with mayo but since I am constantly stuffing my face with chocolate chip cookies I try to make healthy subs when I can. In this case I used a combo of mayo and greek yogurt. Then I added in a little bit of yellow mustard, white pepper and celery. Of course you don’t need to add the celery I just enjoy the crunch. Sometimes I throw it in, sometimes I don’t. You decide.

I also like to let the mixture marinate in the fridge for a bit before I serve it. While Egg Salad is typically served between two pieces of bread, I also love it on top of some lettuce (arugula is my fave) with salad veggies. Or if you’re like me (incredibly impatient when it comes to food) you can just use a spoon and go to town.

Either way, I truly do think that Classic Egg Salad Sandwiches should be found more often, its just too yummy!

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Classic Homemade Egg Salad Cut Open Stacked

Classic Egg Salad

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 2-3 Sandwiches

Description

Hard boiled eggs, Greek yogurt, mayonnaise, white pepper, celery and mustard are all you need to make the tastiest Classic Egg Salad Sandwich! 


Ingredients

  • 5 Large Eggs, Hard Boiled
  • 45 Grams (1/3 Cup) Celery, diced
  • 2oz Mayo
  • 3.5oz Greek Yogurt, Plain
  • 1 Teaspoon Yellow Mustard
  • 1/2 Teaspoon White Pepper

Instructions

  1. In a large pot add eggs and cover with water with lid off put over medium-high heat and let come to a boil. Once the water is boiling turn heat off and put lid on saucepan. Let sit for 10 minutes then place eggs in a ice bath (large bowl with lots of ice and water.) Let eggs chill then store in fridge until ready to use. Peel eggs and rinse before next step.
  2. Cut egg into small or medium pieces, I like to have some big chunks. I usually cut the egg roughly down the middle, then hold together on top of each other and slice 4 times lengthwise and then 4 times widthwise.
  3. In a large bowl combine eggs, celery, mayo, Greek yogurt, mustard and white pepper. Mix until combined, season with more pepper to taste.
  4. Store in fridge. Best if used within 3 days.

 

Light Pesto Chicken Salad

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Mini Oreo Cheesecakes

Creamy Oreo Cheesecake topped with Chocolate Ganache,  Fresh Whipped Cream and a sprinkling of Oreos you will love this recipe for Mini Oreo Cheesecake with Chocolate Ganache.

 

Sooooo my sister gets married this week. While I am the maid of honor I am also providing goodies for the dessert table. Chocolate Chunk Cookies, Sprinkle Cookies, Mini Cheesecakes, Carmelitas and Brownies..I will be a busy girl later this week. I also have family in town from England (YAY) so we are doing a taco Tuesday tomorrow night which totally calls for Salted Caramel Tres Leches Cake and then the rehearsal dinner which calls for more dessert, maybe cheesecake too? I am thinking one topped with Lemon Curd then again who doesn’t love Salted Caramel Sauce I know I sure do.

What a great forecast for my belly this week !!!

 

Cheesecake is a true weakness of mine. It’s definitely one of those things that sits in the fridge and every-time I walk past the fridge it takes every ounce of willpower for me not to open the fridge and have another bite.

The crunchy crust, the thick creamy cheesecake topped with chocolate, fruit, sour cream, or just plain ol’ homemade whipped cream, well it all makes me weak at the knees. Heaven.

And who doesn’t love Oreo’s? Crazy people, that’s who. But I will never love them as much as my baby sister does. She is a bit of an Oreo hoarder.

 

The beauty of mini cheesecakes are they only take one bite! So you can have like 13 before you hit what would have been one normal slice of cheesecake. Score!

Whether you want to have something to sneak out of the fridge or want to wow your family, these are sure to make everyone happy.

And conveniently they are easy to make. While you don’t HAVE to top them with chocolate ganache, fresh whipped cream and crushed Oreos, I HIGHLY recommend it.

 

I also have a recipe for Oreo Cheesecake that goes down oh so well.

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Mini Oreo Cheesecakes www.confessionsofabakingqueen.com

Mini Oreo Cheesecakes

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 4 Hours 40 Minutes
  • Yield: 40 Mini or 12 Cupcake Size

Description

Creamy Oreo Cheesecake topped with Chocolate Ganache,  Fresh Whipped Cream and a sprinkling of Oreos you will love this recipe for Mini Oreo Cheesecake with Chocolate Ganache.


Ingredients

Crust

  • 15 Oreos, finely crushed
  • 3 Tablespoons Unsalted Butter, melted

Cheesecake

  • 14oz Cream Cheese, softened
  • 150 grams Granulated Sugar
  • 70 grams Sour Cream/ Greek Yogurt
  • 2.5oz Heavy Cream
  • 2 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 5 Oreos, crushed but not completely

Chocolate Ganache

  • 4oz Dark Chocolate Finely Chopped
  • 2oz Heavy Cream

Whipped Cream

  • 4.2 ounces (1/2 Cup) Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Dry Milk Powder
  • 4 Oreos, crushed

Instructions

Crust

  1. Line a mini muffin pan or muffin pan with liners, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press 1 Teaspoon in mini muffin liners or 1 Tablespoon in muffin liners, pressing down completely. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared liners. Bang the pan on the counter top to get rid of any air bubbles.
  2. Bake the cupcake size cheesecakes for 19-21 minutes and the mini muffins size cheesecakes for 12-15 minutes, the cheesecakes should be set and not jiggle much. Let cool on wire rack for 30 minutes then wrap in plastic wrap and chill for 4 hours or overnight.

Chocolate Ganche

  1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.

Whipped Cream

  1. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store in fridge.

Notes

*Total time includes chill time

Coffee Cheesecake with Chocolate Ganache

Lemon Cheesecake

 

Cookie Butter Chocolate Chip Cheesecake Bars

Double Chocolate Cheesecake Cups

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Carrot Pineapple Banana Loaf Cake

Carrots, Banana & Pineapple make this a moist, dense, sweet and overall perfect banana bread but then top it with cream cheese frosting and roasted walnuts and you are in heaven. Carrot Pineapple Banana Loaf Cake will be your new favorite recipe

Carrot Pineapple Banana Loaf Cake , thats a mouthful, but a damn good mouthful if I do say so myself. Truly this was a hit. So freaking moist and delicious. Wow.

I have a bit of a banana bread obsession, you may have noticed with my Peaches & Cream Banana Bread or my Strawberry Banana Bread or my Bananas Foster Banana Bread.

While I would love to call this a banana bread, which it is, it is ultimately more like a loaf cake. As much as I want convince myself this is a perfect breakfast I just can’t. So afternoon snack or dessert works for me 😉

 

 

As Easter approaches I start to question what desserts to make. An event where I can make multiple desserts and no one can complain. Christmas, Easter, Thanksgiving, Sunday night dinner, any excuse for an array of desserts. Last Easter I made some of these recipes here Carrot Layer Cake and Coffee Cheesecake with Chocolate Ganache.

Back to this beaut.

Being that it is a loaf cake/ banana bread it is super easy to make. In a large bowl mix together the wet ingredients and sugar and then fold in the dry ingredients. BAM. OF course the hardest part is waiting for the loaf to cool to then be smothered in cream cheese frosting.

This frosting has buttermilk powder in it, I think it gives such a nice tang, but if you don’t have any don’t worry.

It also satisfies your carrot cake craving which everyone has around Easter!

 

I hope you enjoy this gorgeous Carrot Pineapple Banana Loaf Cake as much as I did!

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Carrot Pineapple Banana Bread

Carrot Pineapple Banana Loaf Cake

  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 Slices

Description

Carrots, Banana & Pineapple make this a moist, dense, sweet and overall perfect banana bread but then top it with cream cheese frosting and roasted walnuts and you are in heaven. Carrot Pineapple Banana Loaf Cake will be your new favorite recipe

 


Ingredients

Carrot Pineapple Banana Loaf Cake

  • 4oz Unsalted Butter, melted
  • 100 Grams Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Banans, smashed
  • 3.5oz Crushed Pineapple, drained
  • 130 Grams (3/4 cup) Grated Carrots, roughly 2 medium carrots
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teasppon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 160 Grams (1 1/2 Cups) All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3oz Greek Yogurt

Frosting

  • 4oz Cream Cheese, at room temp.
  • 2.5oz Butter, at room temp.
  • 4oz Powdered Sugar
  • 0.60oz Buttermilk Powder
  • 1/2 Teaspoon Vanilla Extract/ Paste
  • 1 Teaspoom Heavy Cream
  • Pinch of Salt
  • 2oz Chopped Toasted Pecans/ Walnuts (pre toast them in oven for 10 minutes & cool completely)

Instructions

Carrot Pineapple Banana Loaf Cake

  1. Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
  2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
  3. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into batter.
  4. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don’t want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight

Frosting

  1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  2. Spread on top of cooled cake and sprinkle with nuts. Store in cool space or fridge.

Banana Bread Recipe adapted from my Pineapple Banana Bread 

Frosting Recipe adapted from Carrot Layer Cake

Pineapple Banana Bread

Oat Flour Banana Bread

Blueberry Lemon Loaf Cake

 

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Lemon Curd

Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 

Having a lemon tree makes life so much better. Walking into the back yard and picking a lemon or two for the day makes me so happy. It’s life back to the basics.

When your lemon tree is overflowing you make lemon curd, because who the heck doesn’t love that sweet, tart, lemony goodness? Put it on a cake, lather it all over a scone, fill it in a tart shell.. or just devour it with a spoon. Whichever works honestly. Or fold in some whipped cream for creamy lemon dreams.

Lemon Curd www.confessionsofabakingqueen.com

I made lemon curd last week for a lemon cake that was topped with lemon curd and fresh cream. The lemon cake was not perfect, I need to work on it. But my sister did claim it was her new favorite, so I must be close! Hopefully soon you will see the lemon cake here.

Lemon curd is simple to make just make sure you ensure enough time to chill the curd, this is why I often make it a day or two in advance. I adore making parts of recipes in advance, makes life so much easier. Like my Cinnamon Rolls that I start the night before and pretty much just bake in the am.

Stay tuned for the lemon tarts I made with this gorgeous curd! Or like I said earlier just grab a spoon or strawberry to dip into this beauty.

 

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Lemon Curd www.confessionsofabakingqueen.com

Lemon Curd

  • Prep Time: 15
  • Total Time: 2 Hours 15 Minute
  • Yield: 24oz/3 Cups

Description

Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 


Ingredients

  • 6oz Lemon Juice (approx. 3 large lemons)
  • 2 Tablespoons Lemon Zest
  • 4 Large Eggs + 2 Large Egg Yolks
  • 7oz Sugar
  • 2oz Unsalted Butter (cut into small cubes)
  • 1.5oz Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt

Instructions

  1. In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
  2. In a nonreactive bowl mix together the eggs, egg yolks and sugar. Whisking until fully combined.
  3. Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
  4. Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
  5. Take off heat and immediately stir in butter cubes to bring temperature down. Once butter is fully combined add in heavy cream, vanilla extract and salt.
  6. Pour into container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin doest not form on top. Chill for at least 2 hours. Use within 3 days.

Notes

*Total Time includes Chill Time

*Recipe can be halved, I just love loads of lemon curd!

Recipe ever so slightly adapted from Cooks Illustrated 

Lemon Lover?

Raspberry Lemon Loaf Cake

 

Blueberry Lemon Loaf Cake

Lemon Cheesecake

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Oat Flour Skinny Banana Bread

Oat Flour Skinny Banana Bread is filled with greek yogurt, oats and bananas making it a perfect treat for your banana loving friends watching their gluten intake

One of my favorite and most popular recipes is for my Oat Flour Banana Bread while it is gluten free and delicious I wanted a “skinny” version since I am trying to watch what I am eating. Yes I watch it go into my mouth!! But right now since my sisters wedding is coming up I am also watching what it is made of.

On my first try my harshest critic, my youngest sister, raved that this was great and a huge success. It is very far and few between when she uses those words. Which ultimately I am happy for since when she does speak up I know I have a winner. Once I took my first bite I knew it too.

This is just like your normal banana bread but the main difference is instead of AP Flour I took some Gluten Free Oats and ground them up into a flour. Takes a few minutes depending on how strong your food processor is. The mixture will not be completely fine but mostly.

 

Another small difference is I used a small amount of sugar and used some maple syrup. And of course I included greek yogurt, which I always do to ensure a moist banana bread. (P.S. why does everyone hate the word moist? It is used to describe some of my favorite desserts, so I love it!)

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Oat Flour Skinny Banana Bread www.confessionsofabakingqueen.com

Oat Flour Skinny Banana Bread

  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 Slices

Description

Oat Flour Skinny Banana Bread is filled with greek yogurt, oats and bananas making it a perfect treat for your banana loving friends watching their gluten intake


Ingredients

  • 2 Large Eggs at room temp.
  • 6oz Plain Greek Yogurt
  • 2oz Unsalted Butter, melted
  • 50 grams Granulated Sugar
  • 3oz Pure Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 4 Ripe Bananas
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 219 Grams Oat Flour* GF Oats
  • Optional 2 Tablespoons Brown Sugar

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In a large bowl combine eggs and Greek yogurt, whisk until fully combined. Add in butter, sugar, vanilla extract and maple syrup mixing to combined. Add bananas and use a masher to incorporate bananas, making sure to leave some banana chunks.
  3. Add baking soda and salt mix to combine then fold in oat flour. Pour into prepared pan and if you want sprinkle brown sugar on top, I love the crunch so I had to. Bake for 50-55 minutes or until a toothpick inserted int the center comes out with no wet batter. Store in air tight container, if you are in a hot environment like me, I store mine in the fridge to last longer.

 

Love Banana Bread? Me too!

 

 

 

Pineapple Banana Bread

 

Oat Flour Banana Bread

 

Cookie Butter Chocolate Chip Banana BreadCookie Butter Chocolate Chip Banana Bread

 

 

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Salted Caramel Crepe Cake

Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel 

Want to hear a really funny thing? I was recently in Paris and never had a crepe. What in the world was I thinking? The problem was there was too many other good things to eat, check out my post on my favorite Paris Eats. Whether it was steak frites, onion soup, eclairs, tarts, lamb pita, baguettes… you get the picture. So naturally I didn’t have any room for crepes. And I had already checked the whole crepes in Paris off the last time I was in Paris.

Anyways, Crepes have been on my mind. And as any normal person does on Wednesday afternoon I felt like flipping 30 crepes. I also had a container of homemade salted caramel in the fridge, I always make sure to have some on hand. The fridge was looking pretty full, the Half & Half container needed to be used, so pastry cream folded with salted caramel sandwiched between crepes sounded like a good idea. I always think they are so visually appealing to look at, all those layers. Not to mention delicious. The first time I had a crepe cake was at a wine bar in NYC, I remember it all too well. This was YEARS ago, I am sad to say it has taken me this long to make a crepe cake myself. It was only natural that I made a salted caramel crepe cake, as if you have read my blog before you know me and salted caramel are besties, whether its tres leches cakecheesecake or cookies, salted caramel goes with everything.

This is really an easy dessert to make, just a little time consuming- flipping all the crepes and waiting for the pastry cream to chill. The beauty of this is that its make ahead. Even when I am not working I seem to always be busy so having something make ahead or even just certain components of the dessert made ahead makes life easier.

Then when its time to assemble its as easy as layer some crepes, spread some pastry cream and add more layers, then chill and top with fresh cream (because fresh cream?!) and drizzle with loads of salted caramel! Enjoy! Now if you wanted an intense salted caramel flavor I would suggest drizzling salted caramel in between some of the layers.

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Salted Caramel Crepe Cake

Salted Caramel Crepe Cake


Description

Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel 

 


Ingredients

Pastry Cream

  • 16oz (2 cups) Half & Half
  • 8 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 5 Large Egg Yolks
  • 3 Tablespoons Cornstarch
  • 2oz (4 Tablespoons) Unsalted Cold Butter (Cut into 1/2 inch pieces)
  • 1 Tablespoon Vanilla Bean Paste
  • 4oz (1/2 Cup) Homemade Salted Caramel or store bought salted caramel

Crepes

  • 10oz All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Granulated Sugar
  • 16oz (2 Cups) Half & Half
  • 6oz Water
  • 5 Large Eggs
  • 2oz Unsalted Butter
  • Stick of Butter

Topping

  • 10oz Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 2oz Homemade Salted Caramel or store bought salted caramel for Drizzling

Instructions

Pastry Cream

  1. In a large heavy bottomed pan cook the half & half with 6 tablespoons granulated sugar over medium heat until the mixture is simmering, not boiling
  2. In a medium bowl whisk together the egg yolks. Add remaining 2 tablespoons sugar and finally add cornstarch whisking until pale yellow.
  3. When half and half is warmed, slowly whisk a small amount into egg yolk mixture to temper eggs. Slowly add remaining half & half mixture until fully combined, then transfer mixture back to saucepan cooking over medium heat whisking continuously. Cook until mixture has thickened and a few bubbles burst. Take off heat and add butter and vanilla bean paste. Pour into container and cover with plastic wrap pressed up against the cream to prevent a skin. Chill for 1 hour in fridge and 1 hour in freezer or make up to 48 hours ahead of time and chill in fridge.
  4. Before cake assembly add salted caramel to pastry cream and fold in until no streaks remain.

Crepes

  1. Place a 9-10 inch skillet over medium-low heat while you prepare the crepe batter.
  2. In a medium bowl whisk together flour, salt and sugar. Set aside.
  3. In another bowl whisk together half and half, water and eggs. Add half of the mixture to the flour mixture, then add melted butter and finally remaining half & half mixture. Making sure no lumps remain.
  4. Using a stick of butter lightly coat the pan wit butter. Then pour 2 oz (1/4 cup) of batter and swirl pan so the complete bottom of the pan is covered. Let it cook for a minute or two until the top is dry then flip and cook for another minute. Make sure to adjust temperature depending on how your crepes are cooking, every oven is different. My crepes cook best just under medium. Every 2-3 crepes I grease the pan with the stick of butter ( I did not use the full stick but its easiest to use a stick). Once the crepe is fully cooked set it on a wire rack of cool completely.

Assembly

  1. Place 3 crepes on serving platter then place 2 tablespoons of pastry cream then place one crepe then 2 tablespoons pastry cream every few crepes add 2-3 between the pastry cream for stability. Once you have used up all the crepes and pastry cream wrap in plastic and chill 4 hours or overnight.
  2. Before serving in the bowl of an electric mixer fitted with whisk attachment whisk heavy cream and powdered sugar until stiff peaks. Spread on top of crepe cake and drizzle with salted caramel. Store in fridge.

 

Salted Millionaire’s Shortbread

 

Salted Caramel Tres Leches Cake 

 

Salted Caramel Creme Brulee

Salted Caramel Upside Down Apple Pie

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Paris Eats

All of my favorite Paris Eats in one place. Enjoy the beautiful city! 

L’ ECLAIR DE GENIE 

Seriously how beautiful is this eclair? The prettiest I have ever seen. This whole store was full of jaw dropping-ly beautiful eclairs. And to boot this Salted caramel Eclair was the best eclair I have ever eaten. The salted caramel cream in the middle was epic. I must recreate this ! Stay tuned 🙂

Miznon

Theres a famous falafel place in Paris that I wanted to visit. The night before I happened to stand in line next to a lovely couple, she was born and raised in Paris and he was Irish. I mentioned the falafel place and she advised me to try Miznon instead it was just around the corner from the falafel spot and was a way better local spot. I am so glad she did. We had the lamb pita, it was delicious, one of the best things we ate in Paris. Try this place!

 

 

BAR ITALIA BRASSERIE

My sister recommended Bar Italia Brasserie. She said the burrata was amazing. She was soooo right. Absolutely stunning both in presentation ( those grilled veggies ) and in taste. While I was there to try the homemade pasta, after the burrata, meats, veggies and fresh bread we were way too full for pasta. So I had Cannoli instead. A nice thick cream in the middle with the perfect crunch of the pastry. I will definitely be back to try the pasta I was heartbroken to miss it! The service was also impeccable, so friendly and kind. The place is tiny tiny so make a booking!

 

 

LA PATISSERIE CYRIL LIGNAC

It was my last day in Paris so it was my last time to fill up on delicious desserts. Rum Baba was a must, look at that cream? Did not disappoint!

Lemon Pie with a hazelnut crust, so tart yet creamy.

RELAISE ENTRECOTE

One of my friends recommended this place for dinner, it was right down the street from our lovely hotel. They do not take bookings, you queue outside. There were many locals in line, a very good sign. The beauty of this place is they only serve one thing, Steak Frites with fresh bread and salad to start. Annnnd you get two servings of steak frites! Delicious meal, the sauce was amazing. And we had their profiteroles upon recommendation from my friend and locals in line. GO HERE!

DU PAIN ET DES IDEES 

While an escargot pastry didn’t sound appetizing, it sure did look it. The pistachio and chocolate filling against all the beautiful layers of pastry was perfect. 

 

L’ATELIER DES PAINS & CO

I couldn’t go to Paris and not have a Napolean/ Mille-feuille could I? Would have been rude not to have one! Please look at all these beautiful layers. Such a gorgeous pastry. This was a beautiful bakery with many delicious looking treats.

LADUREE

Probably one of the most iconic places to go in Paris, Laduree does not disappoint. Sure some of the speciality of this place has been taken away since they have locations in various big cities over the world now, but none the less they are famous for a reason. They are excellent macarons. And other spectacular desserts and pastries. This was the salted caramel macaron, my favorite flavor. I wish I could find photos of their macarons in Sydney and New York where I had numerous boxes of macarons. The lemon, coffee, chocolate, and vanilla are also favorites of mine.

 Please let me know if you have anymore Paris Eats for me to try next time I am in Paris

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New York Eats

New York, New York, New York, gosh I love New York

 

There is a buzz about the city, that is like nothing else, which keeps me coming back for more. Another reason I adore the city so much is my best friend lives there. And the main reason I adore New York is the food. Oh the food. The restaurants. There are so many in such a small place. Every trip to the city becomes some what of an eating tour. Lots of my friends and family ask me where they should have their meals, so here we are with my favorite New York Eats.

Spot Dessert Bar

This was a last-minute decision, we already had ice cream before dinner, then dinner and then we needed something sweet again.. a vicious cycle really. The matcha lava cake was delicious, and there were a few other things on the menu I will try next time.  This really is my kind of place, a restaurant just for dessert, what dreams are made of!

Milk & Cream

Seriously?! Ice cream blended with cereal and then toppings? When we ordered this, I told Kat, there’s no way I will be able to finish even half of this. Boy was I wrong, it was SOOOOOO good. I ate over half then forced myself to throw the rest away otherwise I would have made myself ill. I had Cookie Dough Ice Cream blended with Cinnamon Toast Crunch topped with Roasted Almonds and a Caramel Drizzle. Honestly what heaven tastes like!!

Cheeseboat

Georgian Restaurant filled with loads of bread and cheese!  Most famous for their cheese boats but I loved this Megruli Khachapuri – Tender Yogurt Dough w/ Melting Cheese Filling & Cheese Added on Top. After lunch we walked over to Van Leeuwen Vegan Ice Cream, it was absolutely delicious, the best vegan ice cream I have ever had. Then we went to the Wythe Hotel for a cocktail at their rooftop bar for gorgeous views of the city.

Look at all that cheese in those layers

We also had the Cheeseboat with Bacon added, we wanted the bacon and egg yolk, cuz DUH!

 

 

Malatesta Trattoria

True Italian vibe, loud, busy and cash only.

Loved dinner here we had the Burrata and two pastas dishes. The cheese ravioli in a pink sauce was to die for. And as you would at any Italian Restaurant we finished the meal with Tiramisu.Just how I like it, those thick layers of cream MmmM. Waiters were casual and friendly. Great experience there.

 

Momofuku Milk Bar

I always stop here. Every trip. B’day Cake Truffles are a true favorite. So is Crack Pie, Compost Cookies and duh Bagel Bombs!

 

Levain Bakery

You HAVE to stop here, you probably recognize the cookies from Instagram. They are huge and gooey, chock a block full of chocolate. MY faves are chocolate chip walnut and chocolate peanut butter chip. Honestly go!

Shake Shack  

While I am a California Girl and In ‘n Out is a favorite of mine, I do really enjoy Shack Shake. I even visit Shake Shack in London. The crinkly fries are delicious and the burgers are delicious, totally different form In ‘n Out. I think its worth a shot and an easy quick lunch when you are walking around the city.

Sadelle’s 

Breakfast dreams are made here. Bagels, cream cheese, salmon, salads, cinnamon buns… the list goes on. Classic New York brunch you should definitely make a reservation.

 

Dominque Ansel 

You can visit the bakery or kitchen, or in my case both. DA is most famous for their cronuts. They sell out and you must pre order in advance, I have had a cronut from their once but honestly cronuts aren’t my thing. DA is almost famous for their cookie shot, it was good nothing to write home about. Their apple tarte tain was delicious. One of my fave desserts. Their granola is also spectacular, you can buy some to go or I had breakfast at the Dominique Ansel Kitchen, the granola was served toasted with pear compote and yogurt, seriously delish. The cookies and pastries are delicious and beautiful. My sisters faves are the DKA’s- Dominique’s Kouign Amann, croissant like dough with crunchy sugar sweetness, you will love them.

Seriously how cute are these pastries!!

 

 

Root & Bone 

The best fried chickening NYC. Okay, I haven’t tried all the fried chickens in NYC but Root & Bone is truly delicious. Whether for brunch or dinner, you will enjoy every bite. The waffle chicken sandwich is delish, you must order the biscuits with jus and Mac and cheese, cuz Mac and cheese.

 

 

Sarabeth’s 

With locations next to Central Park this is the perfect brunch spot. A scrumptious brunch with a stroll in the park after, what a beautiful Sunday. All the egg dishes were delicious as well as the ricotta pancakes but my favorite was the almond encrusted French toast. Holy Cow, so delicious.

Hope you have a fabulous eating adventure in the big city and try some of my favorite New York Eats!

 

Hungry?

Blueberry Cheesecake usually fills me up

 

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