Guinness Gingerbread Cake Recipe

Guinness Gingerbread Cake topped with a Brown Butter Frosting is the perfect cake for Christmas time. Warm me up with a cuppa tea and a slice of this dreamy cake. 

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

I love cooking with booze. It’s just fun. You feel me?

I tend to cook with Guinness often like here or here.

I’ve actually made this cake for the last few years but haven’t shared it here yet. It’s delicious. It’s not overly sweet. This ginger cake is perfect for Christmas time. It’s so warm. It really doesn’t need the frosting but brown butter buttercream, come on?! The best.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

 

This cake is also one of those cakes that goes perfect with a cuppa tea or a cup of coffee. It’s like it warms your soul this cake.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

While most people want to get through Thanksgiving before they think about Christmas, I was on to Christmas come October 1st. It really is the best time of the year. Now if only Southern California would get rid of these 95F temperatures. ..

Guinness Gingerbread Cake with Brown Butter Glaze

Ingredients

    Brown Butter Frosting
  • 3/4 Cup Butter, browned
  • 1 Teaspoon Vanilla Bean Paste
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Heavy Cream
  • 2 - 2 1/2 Cups Powdered Sugar
  • Cake
  • 1 bottle of Guinness
  • 1/2 cup Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 cup molasses
  • 2 Large Eggs at room temp.
  • 1 Tablespoon Vanilla Extract
  • 2 2/3 cup all purpose Flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 tsp ground cloves
  • 3/4 cup sour cream

Instructions

    Frosting
  1. In a heavy bottom saucepan brown the butter. Mix constantly, over low-medium heat, do not walk away. You will start to see it foam up then brown flecks will appear. When the brown flecks appear and you smell a nutty aroma the butter is done. Pour into a container to set up, place in fridge.
  2. Cake
  3. Preheat oven to 350F and grease a 10 cup bundt pan.
  4. In a saucepan over medium heat cook guinness for 10 minutes, the liquid will reduce. Add in butter until mostly melted. Take off heat then mix in sugars and molasses, let cool for 5-10 minutes.
  5. In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves.
  6. Pour wet mixture into the dry ingredients, mixing until just combined then fold in sour cream.
  7. In the cooled Guinness mixture whisk in eggs then vanilla.
  8. Bake for 35-40 minutes, until cake bounces back when you touch or a toothpick inserted comes out with only moist crumbs.
  9. Frosting
  10. Set browned butter on counter to come to room temperature.
  11. In the bowl of an electric mixer beat the browned butter for 1 minute. Add in vanilla bean paste, salt and powdered sugar, mixing on low, once fully combined. Once combined add in heavy cream and beat for another 2-3 minutes. Frost cake to your liking, I used a round open tip. Store in an air tight container on counter or fridge for 4-5 days.
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Brown Butter Pumpkin Cake Recipe

Brown Butter Pumpkin Cake www.confessionsofabakingqueen.com

Salted Millionaires Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

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Salted Millionaire’s Shortbread

Buttery Shortbread Crust, topped with Salted Caramel,  finished with chocolate and sprinkle of sea salt, this Salted Millionaire’s Shortbread Recipe is the Best! 
Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

When I was growing up my aunty would make millionaire’s shortbread occasionally. I love millionaire’s shortbread. So darn good. Caramel, shortbread and chocolate? Sign me the heck up!!

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

It recently occurred to me adding sea salt would probably be an amazing idea. It was. I died, went to heaven and indulged on three million bars of these.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

 

This is super easy to make, the only time consuming part is making the caramel layer. Stirring a pot of caramel over a hot stove, will make you hot. But worth it. Sooooooo worth it.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

Not to mention this Salted Millionaire’s Shortbread Recipe is perfect Christmas treat for friends and family! The recipe makes lots of little bars, by all means eat them all yourself just be prepared for a sugar coma!!

Salted Millionaire’s Shortbread

Ingredients

    Shortbread Crust
  • 6.25 ounces All-Purpose Flour
  • 1.75 ounces Granulated Sugar
  • Pinch of Salt
  • 8 tablespoons Unsalted Butter, melted
  • Caramel Layer
  • 7oz Sweetened Condensed Milk
  • 3.5oz Brown sugar
  • 2oz Heavy Cream
  • 2oz Light Corn Syrup
  • 4 Tablespoons Unsalted Butter
  • 1 Teaspoon Sea Salt
  • Chocolate Layer
  • 5.5oz Semi Sweet Chocolate (4 oz chopped fine, 1.5 oz grated)
  • Sea Salt for sprinkling on top of bars

Instructions

    Shortbread Crust
  1. Preheat oven to 350F and line a 9X9 pan with foil so the foil overhangs.
  2. In a large bowl mix together flour, sugar and salt. Add the melted butter and stir buttery is fully combined, the crumbs will be moist. Press dough into bottom of prepared pan. Press dough to create an even layer, then use a fork to prick the dough every inch.
  3. Send to oven to bake for 20-25 minutes. Then let cool on a wire rack for 20 minutes.
  4. Caramel Filling
  5. In a large heavy bottom pan add condensed milk, brown sugar, heavy cream, corn syrup, and unsalted butter. Over medium heat stir often until mixture register to 236F to 240F degrees. This will take about 15- 20 minutes of stirring.
  6. Once temperature is reached take off heat and add the sea salt. Then pour the caramel over the shortbread crust.
  7. Chocolate Topping
  8. Using a double broiler or microwave melt the first 4 oz of chocolate being careful not to burn, then add the grated chocolate to the melted chocolate. Spread chocolate over the caramel layer and sprinkle with sea salt. Chill in fridge for 30 minutes, until set. Cut into bars and store in air tight container for up to 1 week.
http://confessionsofabakingqueen.com/salted-millionaires-shortbread/

Recipe Slightly Adapted from : Cooks Illustrated

Salted Caramel Millionaire's Shortbread www.confessionsofabakingqueen.com

 

Fan of Salted Caramel?

Salted Caramel Apple Bars

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Salted Caramel Creme Brulee

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Salted Caramel Upside Down Apple Pie
saltedcaramelupsidedownapplepiepicmonkey

Salted Caramel Chocolate Cake

saltedcaramelchocolatecake (1 of 1)-6

 

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Chewy Pumpkin Chocolate Chunk Cookies

This Chewy Pumpkin Chocolate Chunk Cookies Recipe will become your new favorite. Brown Butter, Pumpkin Pie Spice, Pumpkin and of course loads of Chocolate Chunks are what makes these the best Pumpkin Cookie!  Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

So confession, I’ve made these cookies like 12 times in the last couple weeks. I think I have OD on them a little. Okay maybe not 12 times but really I made them at least 5 times, that is a lot for me. They’re just that good. Pumpkiney but chewy, filled with chocolate.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

They also start off with brown butter, which really just takes anything to the next level. And the warm notes of brown butter pair perfectly with pumpkin.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

Mixing the butter, sugar, egg yolk and pumpkin mixture takes a little time but you will see the batter change colors, becoming much lighter by the third time. I learned to do this from a Cooks Illustrated cookie recipe. I adore Cooks Illustrated and love reading their books, magazines and all the online information.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

Chewy Pumpkin Chocolate Chunk Cookies

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 1 Tablespoon Vanilla Extract
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in Pumpkin Puree & Vanilla Extract, beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
  3. In a seperate bowl mix together the flour, salt, baking soda, pumpkin pie spice and cornstarch.
  4. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  5. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  6. Scoop 2 tablespoons balls of dough and bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
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Chewy Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

 Craving more?!

Cookie Butter Smores Bars

Cookie Butter Smores Bar Recipe www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookie Recipe www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

Cookie Butter Oat Butterscotch Cookies

Cookie Butter Oat Cookies Recipe www.confessionsofabakingqueen.com

 

Look at that oozey chocolate!!

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

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Brown Butter Pumpkin Cake Recipe

Easy Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting, you will love this Pumpkin Cake Recipe
Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

 

Cake always seems so boring. Dry, overly sweet fake tasting frosting. Not into that. But moist pumpkin cake with dulce de leche filling and a brown butter frosting, yeah I am SOOO into this easy pumpkin dessert recipe.

 

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

This baby came to me just when I needed it. It had been about three weeks, my carpel tunnel had been acting up, my lower back had been bugging me at bootcamp. Then one morning I brushed my hair. Yes, all I did was brush my hair. And then went my neck. Out it was.

Seriously brushing my hair threw out my neck/ back. It was miserable.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

Off to the Acupuncturist. Only this was 7:45am and they don’t even open till 9am. I called about 6 times before 9 hoping someone would answer, no such luck. But at exactly 9am I booked an appointment, 2:45pm. That was a looooong way away.

I had acupuncture, cupping and a therapeutic massage, I could finally move my neck. It’s still very painful but it moves. Hoping I wake up tomorrow with a new found love for the freedom of looking side to side without a striking pain in my back.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

When something like that happens to me I find it an excuse to eat whatever the hell I want. In this case, Brown Butter Pumpkin Dulce De Leche Cake and a few squares of chocolate. Food good measure, ya know?

As my sister Lydia said this is “Crack”. The pumpkin, brown butter, dulce de leche, brown butter frosting and crunchy pumpkin seeds.

Brown Butter Pumpkin Cake Recipe

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: One 8-inch Layer Cake

Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting

Ingredients

    Cake
  • 4oz Browned Butter, at room temp.
  • 150 Grams Granulated Sugar
  • 100 Grams Brown Sugar
  • 2 Tablespoons Vegetable Oil
  • 3 Large Eggs, at room temperature
  • 1 Tablespoon Vanilla Extract
  • 15oz Pumpkin Puree
  • 8oz All Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • Frosting
  • 4oz Browned Butter
  • 4oz Cream Cheese
  • 250 Grams Powdered Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Heavy Cream
  • Assembly
  • 6oz of Dulce de Leche
  • Pumpkin Spiced Pumpkin Seeds (Optional)

Instructions

    Cake
  1. Prior to making the cake brown some butter, 8oz to be exact. Then let cool to room temp. You can expedite the process by putting the butter in the fridge/ freezer after browning.
  2. Preheat oven to 350F and grease two deep 8 inch cake pans, set aside.
  3. In the bowl of an electric mixer with the paddle attachment on beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy. Then add in vegetable oil and beat for another 2 minutes.
  4. Mix in eggs, one at a time then vanilla extract. Add pumpkin puree until fully combined.
  5. In a seperate bowl sift together the all purpose flour, pumpkin pie spice, baking soda, baking powder and salt.
  6. Gently mix dry ingredients into wet mixture, until just combined.
  7. Pour into prepared pan and bake for 38-40 minutes or until when middle of cake is touched it bounces back. Let cool on wire rack until completely cool.
  8. Frosting
  9. In the bowl of an electric mixer with the paddle attachment beat the browned butter and cream cheese for 2 minutes. Add in powdered sugar, vanilla extract and heavy cream- beat on low until powdered sugar in incorporated. Then beat for another 4-5 minutes.
  10. Assembly
  11. Place one cake layer on serving plate. Spread dulce de leche on top of first layer. Top second cake layer on top.
  12. Spread frosting on top and sides to fully cover cake. Sprinkle Pumpkin Spiced Pumpkin Seeds on edge of cake for decor. Store in fridge for up to 5 days.
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brown-butter-pumpkin-cake www.confessionsofabakingqueen.com

 

 

Tiramisu Cake

Tiramisu Cake www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Coffee Heath Bar Crunch Cake Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

 

Strawberries and Cream Chocolate Cake #chocolateparty Strawberries & Cream Chocolate Cake www.confessionsofabakingqueen.com

 

Salted Caramel Red Velvet Cupcakes Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

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Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Chewy Pumpkin Chocolate Chip Cookies are filled with Pumpkin Cookie Butter, this recipe screams Fall. You will love this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These cookies were inspired by my Cookie Butter Sea Salt Chocolate Chip Cookies. They are a classic cookie for me, a recipe I have made dozens of times.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.

Pumpkin Chocolate Chip Cookie Butter
Cookie Recipe

Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips
  • 6oz Trader Joes Pumpkin Cookie Butter

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
  4. In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
  5. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
  8. Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
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Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

Want some more cookies?

Chewy Lemon Cookies

Chewy Lemon Cookie Recipe www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookie Recipe www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies Recipe www.confessionsofabakingqueen.com

Chewy White Chocolate Cookies

Chewy White Chocolate Cookie Recipe www.confessionsofabakingqueen.com

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Nutella Pumpkin Tiramisu

Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.

Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

 

I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

This is one of those perfect desserts for a party. Really anytime.

It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.

I used the soft lady fingers, you could use hard just dip them a little longer than the soft.

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Nutella Pumpkin Tiramisu

Prep Time: 30 minutes

Yield: 8-10

Serving Size: 1 Slice

Ingredients

    Cream Filling
  • 3 Egg Yolks
  • 1/3 Cup Granulated Sugar
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 16oz Mascarpone Cheese
  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Heavy Cream
  • 3/4 Cup Nutella
  • Coffee Mixture
  • 1 1/4 Cup Strong Brewed Coffee, cooled
  • 1 Teaspoon Espresso Powder
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 6 oz Lady Fingers (Soft)

Instructions

    Cream Filling
  1. Grab a 9 inch springform pan and set aside.
  2. In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
  3. In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
  4. Coffee Mixture
  5. In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
  6. Assembly
  7. Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
  8. Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
  9. Keep in fridge for 4 days, if it lasts that long!
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Nutella?

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

Nutella Strawberry French Toast
nutellastrawbfrenchtoast-19-2

Nutella Lava Cake

nutella lava cake (1 of 1)-7

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Brown Butter Peach Crumble for Two

Brown Butter takes Peach Crumble to the next level. Using ground up almonds as well as oats in the crumble creates a gorgeous texture against the cooked peaches and of course vanilla ice cream! 

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

I am holding on to summer okay just the peaches for as long as I can. Bring on cold weather So Cal! 

Any kind of warm dessert topped with ice cream is heaven, something about the hot with the cold. The ice cream melting, and melting into whatever dessert it is, today Brown Butter Peach Crumble, it’s just irresistible. 

 

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

My number one grip at restaurants is they never serve enough ice cream for the pie, crumble, cake…etc. As a waitress I always make sure to give a nice big scoop. There’s nothing like eating a dessert and not having enough ice cream.

Needless to say at home that is not a problem, big ol ice cream scoop here I come.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Now while I would love a whole large pan of peach crumble sometimes it’s just not realistic when you’re going to St. Thomas in a week and you have eaten everything but the kitchen sink as of late.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

 

And the beauty of this Brown Butter Peach Crumble for two is that it’s an easy last minute, I want something amazing, kind of dessert.

Well that is if you have butter already browned. Which I actually usually do have ready to go in the fridge. But I am kind of an addict when it comes to brown butter. Can you blame me?

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Anyways back to the recipe.

In a small bowl mixed together granulated sugar and cornstarch then squeezed in half a lemon. Folded in 2 peaches, sliced into medium thin slices. Used my hands to mix the peaches into the sugar mixture, then placed them evenly between the two ramekins.

 

Then the crumble. I first blended Almonds in a food processor until they were broken down but still a bit chunky. Then I added four, brown sugar to that mixture, blended it for another 45 seconds or so then added the rolled oats and blended for 25 seconds or so, so that the oats were not fully broken down. Then I poured that into a big bowl and used my hands to rub in the cold brown butter. Jaysus if you could smell thru this blog, because brown butter crumble = heaven. Sprinkled the crumble on top baked for 28 minutes or so, until that golden brown action is happen’n. Then loaded a big ol scoop of vanilla ice cream. Then I died and went to heaven.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Brown Butter Peach Crumble for Two

Ingredients

    Crumble
  • (30 grams) 1/4 Cup Almonds
  • (120 grams) 1/3 Heaping Cup All Purpose Flour
  • (50 grams) 1/4 Cup Brown Sugar, Packed
  • (23grams) 1/4 Cup Rolled Oats
  • 2 oz Browned Butter (cold)
  • Filling
  • 3 Tablespoons Granulated Sugar
  • 1 Tablespoon Corn Starch
  • 1 Tablespoons Fresh Lemon Juice
  • 2 Peaches, unpeeled and sliced

Instructions

  1. Preheat oven to 350F and grease two 10 oz ramekins, set aside.
  2. In a food processor break add almonds and process until you have only small chunks of almonds. Add flour, brown sugar and rolled oats processing again for another 20- 30 seconds, just to break the oats up a little. Add chunks of the browned butter and process until the mixture becomes like bread crumbs.
  3. In a clean bowl mix together cornstarch, granulated sugar and lemon juice. Gently fold in peaches trying to cover evenly with the mixture.
  4. Add peaches to prepared ramekin and then top with crumble.
  5. Bake 26-28 minutes, or until golden brown. Served best with a scoop of vanilla ice cream.
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One last bite…

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

 

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Blueberry Cheesecake

Vanilla & Lemon Infused Cheesecake is topped with Fresh Whipped Cream and a gorgeous Homemade Blueberry Topping

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

JAAAYSUS! Wow this Cheesecake is my favorite that I have made yet?! Is it possible with such other fabulous cheesecakes (Nutella, Lemon Raspberry)

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

The first time I had cheesecake was probably when I was around 10 and my mother made a blueberry cheesecake. I can still visually see it sitting in the fridge. And remember sneaking as many bites as I possibly could. Something about the cooked blueberries agains the creamy dreamy cheesecake.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

I don’t know why it’s taken me this long to indulge in this childhood favorite.

As my mother said the cheesecake is so light. I hate the dense, cakey like cheesecakes. And against the blueberry sauce and fresh whipped cream, it truly is like heaven in your mouth.

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

To create that light creamy texture I add greek yogurt or sour cream and heavy cream. Since I wanted the Blueberries to shine I kept the cheesecake simple with lemon zest but amped up the vanilla with vanilla beans and vanilla extract.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

I made a graham cracker crust and added finely chopped pecans to it. While some people aren’t bothered about the crust, I love the crust so I always make a large amount of crust so it can be packed in thick and tall.

Blueberry Cheesecake www.confessionsofabakingqueen.com

As always I highly suggest you take these steps to make sure you have the best cheesecake possible

  • Bake the Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 6 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut
  • When serving let the cheesecake sit for 5-10 minutes before serving

Enjoy 🙂

 

Blueberry Cheesecake

Ingredients

    Crust
  • 8oz Graham Cracker
  • 3oz Pecans
  • 4 oz Butter
  • 1 Tablespoon Granulated Sugar
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 1 Tablespoon Lemon Zest
  • 3 Large Eggs, at room temp.
  • Blueberry Sauce
  • 270 Grams (2 Cups) Blueberries
  • 1 Lemons Zest
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Cornstarch
  • 1 Lemons Juice
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. 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 and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Blueberry Sauce
  6. In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into container, store in fridge until ready to use.
  7. Whipped Cream
  8. 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 pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/blueberry-cheesecake/

 

Cheesecake Lover?

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Nutella Cheesecake
Nutella Cheesecake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

 

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Pumpkin Cheesecake with Biscoff Crust

Pumpkin Cheesecake www.confessionsofabakingqueen.com

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Espresso Chocolate Chunk Cookies

Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

There’s nothing better than a warm chocolate chip cookie, okay maybe cheesecake or creme brulee or maybe all three are my dream?! Yes all three.

Specifically, these cookies though. Damn Gina. I ain’t a coffee lover but I love coffee flavored things, and these hit the spot.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

First I started with browning my butter, and let’s be honest you know it’s going to be a winner just knowing brown butter is involved.

Then I mixed in some room temperature butter, added in brown sugar and granulated sugar and beat the mixture for 2 minutes then let the batter sit for 30 seconds beat for another 2 minutes and repeated that for 3 more times.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

 

Then I added in the eggs and vanilla extract.

While that was mixing I added flour, salt, baking soda, cornstarch and espresso powder to a large bowl and whisked to combine.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

Next I added the flour mixture, mixing just to combine and folded in the chocolate chunks. Chilled the dough for 3o minutes.

And lastly rolled the dough into balls and dunked the balls in espresso powder before baking for 9-11 minutes or until golden brown.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

With Espresso in the cookies its only natural to have these for breakfast 🙂

Espresso Chocolate Chunk Cookies

Ingredients

  • 2oz Butter, browned
  • 2oz Butter, at room temp.
  • 150 Grams/ 3/4 Cups Brown Sugar, packed
  • 55 Grams/ 1/4 Cup Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 320 Grams/ 2.5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Espresso Powder
  • 2 Teaspoons Cornstarch

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and brown the butter. The butter will began to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the eggs and vanilla extract and beat for 2 more minutes.
  4. In a seperate bowl mix together the flour, salt, baking soda, espresso powder and cornstarch.
  5. Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and dip/ roll in espresso powder, bake for 9-11 minutes or until golden brown.
http://confessionsofabakingqueen.com/espresso-chocolate-chunk-cookies/

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Are you a Cookie Monster? 

Chewy Lemon Cookies

Chewy Lemon Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Turtle Cookies

Turtle Cookies www.confessionsofabakingqueen.com

 

Chewy White Chocolate Cookies

Chewy White Chocolate Chunk Cookies

 

Guinness Chocolate Cookies

Guinness Chocolate Chunk Cookies www.confessionsofabakingqueen.com

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Peach & Raspberry Crumb Bars

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Aren’t those peaches looking good right now? In Southern California right now they are gorgeous. Can’t stop buying them. And cooked peaches with crumble are my favorite. And any kind of dessert that I can eat in bar form is great for me. Easier/ more eating. LOL okay so maybe its not the best for my waist line but that’s what yoga pants are for, right?
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

The crust is made from flour, oats, brown sugar, sliced almonds and butter. Spread half into pan and bake.

For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a seperate bowl you will mix some more flour with granulated sugar and salt, sprinkle this mixture over the fruit.

After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture. Bake the bars and while baking make the most glorious glaze of life, Brown Butter Glaze.

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Brown your butter, be careful as butter burns easily and its quite heartbreaking to smell and throw out burnt butter. Once your butter is perfectly browned, smelling nutty and looking caramelized pour into a bowl and whisk in powdered sugar and vanilla.

Drizzle the heck out of these Peach & Raspberry Bars with the Brown Butter Glaze.

 

I prefer the bars in the fridge chilled

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

Peach & Raspberry Crumb Bars with Brown Butter Glaze

Ingredients

    Crust & Topping
  • 192 Grams (1 1/2 Cups) All Purpose Flour
  • 45 Grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 Grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 Grams (1/2 Cup) Sliced Almonds
  • 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
  • Filling
  • 2 Medium Peaches, peeled and thinly sliced
  • 94 Grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 Grams (1/2 Cup) Granulated Sugar
  • 30 Grams (1/4 Cup) All Purpose Flour
  • Pinch of Salt
  • Brown Butter Glaze
  • 113 Grams (4 oz) Butter
  • 137 Grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract

Instructions

    Crust/ Topping
  1. Preheat oven to 350F and line a 8X8 pan with foil so that the foil overhangs on the sides, spray with non stick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
  3. Filling
  4. While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
  5. In a separate bowl mix together the flour, granulated sugar and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
  6. When crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool
  7. Brown Butter Glaze
  8. In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away form this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.
http://confessionsofabakingqueen.com/peach-raspberry-crumb-bars/

Peach Raspberry Crumb Bars www.confessionsofabakingqueen.com

Love Fruit Desserts?

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Blueberry Lemon Loaf Cake

blueberrylemonloaf (1 of 1)-6

Brown Sugar Apple Blondies

brownsugarappleblondies (1 of 1)

 

Maple Apple Bread

Maple Apple Bread www.confessionsofabakingqueen.com

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