Tag Archives: Desserts

Classic Southern Desserts Everyone Will Love

Classic Southern Desserts Everyone Will Love

Discover the timeless sweetness of Southern baking with these classic dessert recipes. From rich cakes and creamy puddings to fruit-filled cobblers, buttery pastries, decadent pies, and indulgent bars, these traditional Southern treats are perfect for family gatherings, holidays, or any occasion that calls for something sweet.

Old South Sugar Cake

This delightful cake features a sweet, buttery cake with hints of hazelnut and vanilla and dusted with powdered sugar. Served with whipped cream and strawberries, it’s heavenly.

Serves 8 | Prep. time 20 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup whole milk
  • ½ cup pure vegetable shortening
  • 1 vanilla bean, scrapped insides only
  • 1 teaspoon hazelnut extract
  • 2 cups flour
  • 1 ½ cup white sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 4 egg whites
  • ¼ cup powdered sugar
  • 1 cup fresh strawberries for serving
  • Whipped cream or ice cream for serving

Directions

  1. Preheat the oven to 350°F (177°C) and lightly oil a 10-inch cast iron skillet.
  2. Combine the milk, vegetable shortening, vanilla and hazelnut extract. Cream together until smooth.
  3. In a separate bowl combine the flour, sugar, baking powder and salt. Add the dry ingredients to the wet ingredients in two or three increments, mixing just until blended.
  4. Add the egg whites and mix until blended.
  5. Pour the batter into the cast iron skillet and lightly tap down a few times to even out and remove large air bubbles.
  6. Place the skillet in the oven and bake for 40 minutes, or until cooked in the center.
  7. Remove from the oven and let cool slightly before sprinkling with powdered sugar.
  8. Serve directly out of the skillet with fresh strawberries, whipped cream or ice cream for serving if desired.

Nutrition per serving

Calories 606, fat 39 g, carbs 67 g, sugars 57 g, Protein 5 g, sodium 23 mg

 

 

Mississippi Mud Pie

Mississippi Mud pie is a decadent Southern dessert featuring a chocolate cookie crust filled with a creamy chocolate mousse filling, topped with whipped cream, and garnished with chocolate shavings.

Serves 8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

Crust

  • 2 cups chocolate graham crackers, crushed
  • ½ cup pecans, finely chopped
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted

Filling

  • ½ cup unsalted butter
  • ½ chocolate chips
  • 1 tablespoon cocoa powder
  • 2 tablespoons all-purpose flour
  • 1 cup white sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons brewed espresso
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • Whipped topping
  • Chocolate shavings

Directions

  1. Preheat oven to 375°F (191°C).
  2. Combine all of the ingredients for the crust in a food processor. Pulse until finely ground. Press into the bottom and sides of a 9-inch pie dish. Place in the oven and bake for approximately 10-15 minutes. Remove from heat and let cool completely.
  3. Reduce oven temperature to 350°F (177°C).
  4. Place butter, chocolate chips, and cocoa powder in a large saucepan. Heat over low until butter and chocolate is melted. Remove from heat.
  5. Stir in flour, sugar, espresso, vanilla extract, and salt. Stir until well blended. Add eggs, one at a time, blending well between additions.
  6. Pour mixture into pie crust. Place in the oven and bake until firmly set, approximately 30 minutes.
  7. Let cool completely. Top with whipped topping and chocolate shavings. Serve well chilled.

Nutrition per serving

Calories 280, fat 7 g, carbs 51 g, sugars 27 g, Protein 3 g, sodium 210 mg

 

 

Blackberry Cobbler

This five-ingredient recipe is very simple. Fresh blackberries are preferred but if they aren’t in season, frozen ones work too.

Serves 4 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

  • 1¼ cups sugar, divided
  • 1 cup self-rising flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ butter, melted
  • 2 cups fresh (or frozen) blackberries
  • Whipped cream and/or ice cream, for serving

Directions

  1. Preheat the oven to 350°F (177°C) and butter an 8×8-inch baking dish.
  2. In a mixing bowl, gently combine 1 cup of the sugar with the flour, baking powder, salt, and milk to form a dense but pliable batter.
  3. Incorporate the melted butter.
  4. Rinse your blackberries under running water and pat them dry using paper towels.
  5. Pour the batter into the baking dish and add the blackberries evenly over the top.
  6. Bake the cobbler until the batter is golden brown and the berries are bubbly, usually about an hour. Use this time to whip some cream for your topping.
  7. In the last 10 minutes of the bake cycle, sprinkle the remaining sugar over the top.
  8. Cool for half an hour before serving with whipped cream and/or ice cream.

Nutrition per serving

Calories 560, fat 16 g, carbs 95 g, sugar 76 g, Protein 6 g, sodium 402 mg

 

 

Spiced Pumpkin Custard

Essentially a crustless pumpkin pie, this is a go-to dessert in any southern cook’s repertoire. Use evaporated milk to achieve a light and smooth texture. Perfect for those days you’re craving a pumpkin pie but don’t have the time to make it—and it’s gluten free.

Serves 4 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • ¾ cup canned pumpkin purée
  • 2 eggs
  • 1 (12-ounce) can nonfat evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup (packed) brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F (177°C) and butter four 6-ounce ramekins.
  2. In a large mixing bowl, combine the pumpkin purée, eggs, milk, and vanilla.
  3. Add the brown sugar, cornstarch, spices, and salt. Mix until smooth.
  4. Place the bowls in a 9×11-inch baking dish and add warm water to reach halfway up the sides of the bowls.
  5. Bake for 50 minutes, or until the custard has set and browned lightly on top.
  6. Remove from the oven and transfer the custards to a wire rack to cool for 10 minutes.
  7. Dust with icing sugar and serve warm.

Nutrition per serving

Calories 239, fat 2 g, carbs 44 g, sugar 39 g, Protein 11 g, sodium 442 mg

 

 

Whiskey Cream Eclairs

Chocolate and eclairs go hand in hand just like Nashville and whiskey. Infuse some southern charm into this French classic by adding a dash of fine Tennessee whiskey to the mix.

Serves 8 | Prep. time 20 minutes | Chilling time 2-3 hours | Cooking time 1 hour 15 minutes

Ingredients

Éclair Pastry Base

  • 1 cup water
  • 1 stick unsalted butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup eggs (about 4 large)

Egg wash

  • 1 egg
  • 2 tablespoons milk

Cream Filling

  • 3 egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons flour
  • ½ cup whole milk
  • ¼ cup heavy cream
  • ¼ cup Tennessee whiskey
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons flour

Chocolate Ganache Glaze

  • 8 ounces chocolate, chopped
  • ¾ cup heavy cream
  • ¼ teaspoon salt

Directions

  1. Preheat the oven to 375°F (191°C) and set out a large baking sheet with parchment paper.
  2. In a heavy-bottomed saucepan over medium heat, add the water, butter, and salt.
  3. Once the water/butter mix starts to boil, remove the pot from the heat and add all the flour at once.
  4. Stir quickly and vigorously with a wooden spoon. As soon as it is incorporated, return the pot to the stove on low heat. Continue to stir for about 2 minutes, until the dough forms a ball and pulls away from the sides of the pot.
  5. Transfer the dough to a stand mixer and using the paddle attachment, knead on medium speed. Add the eggs one at a time, mixing after each until it is fully incorporated. Repeat until all the eggs are mixed in and the dough is glossy and smooth.
  6. Transfer the dough to a piping bag with a large tip and pipe long éclairs on the baking sheet.
  7. Make the egg wash and brush each eclair carefully.
  8. Bake for 25 minutes or until the eclairs are golden brown. Do not open the oven door during this time.
  9. Once golden, lower the oven temperature to 325°F (163°C) and slightly open the oven door to vent the heat. Leave them for an additional 20 to 25 minutes to let them dry out a little.
  10. Meanwhile, prepare the pastry cream filling. Combine the egg yolks and sugar in a bowl and whisk until the mixture turns light and fluffy.
  11. Mix in the flour, whisking well to combine.
  12. In a clean saucepan, combine the milk, cream, and Tennessee whiskey. Bring the mixture to a boil and set aside.
  13. Whisking while pouring, drizzle about ¼ cup of the hot milk/cream mixture into the egg mixture.
  14. Slowly combine the tempered egg mix with the whiskey mixture, continuing to whisk throughout.
  15. Bring the mixture to a boil, stirring for another additional 2–3 minutes to thicken.
  16. Transfer to a bowl and cover with clingwrap, pressing down directly on top of the cream to prevent a film from forming.
  17. Chill for 2–3 hours, and transfer the filling to a piping bag.
  18. Carefully slice the éclairs lengthwise (like a sub bun). You can cut all the way through, or leave them attached on one edge.
  19. Pipe the filling on the bottom half.
  20. To prepare the ganache topping, prepare a double boiler: a heatproof bowl over a pot of simmering water.
  21. Combine the chocolate, cream, and salt, and mix until smooth and melted.
  22. Dip your éclairs and let them rest to harden the ganache and allow it to set.

Nutrition per serving

Calories 381, fat 25 g, carbs 31 g, sugar 19 g, Protein 7 g, sodium 151 mg

 

 

Old South Pecan Pie Bars

These delightful treats combine the essence of a classic pecan pie with the convenience of handheld bars. Indulge in a buttery shortbread crust, topped with a gooey pecan filling that’s rich with caramel notes.

Makes 24 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

Base layer

  • 1½ cups flour
  • 1½ cups brown sugar, firmly packed
  • 1 cup butter, chilled and cubed

For the pecan filling

  • ¼ cup butter, melted
  • 4 eggs
  • 1 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • ¼ teaspoon salt
  • 1½ cup pecans, chopped

Directions

  1. Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish.
  2. In a bowl, combine the flour and brown sugar. Add in the chilled butter and use a pastry cutter or knife to cut it into the flour mixture until a crumbly dough forms.
  3. Press the dough into the bottom of the baking dish.
  4. Place the baking dish in the oven and bake for 15 minutes.
  5. Remove the baking dish from the oven and let cool slightly.
  6. In a separate bowl combine the melted butter, eggs, corn syrup, vanilla extract, bourbon and salt. Use an electric mixer and blend until creamy.
  7. Use a spoon to fold in the pecans.
  8. Spread the mixture over the prepared crust.
  9. Place the baking dish back into the oven and bake for 30-35 minutes, or until set in the center.
  10. Remove the baking dish from the oven and set on a wire rack to cool before cutting into squares.

Nutrition per serving

Calories 270, fat 18 g, carbs 25 g, sugars 9 g, Protein 4 g, sodium 201 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Classic Southern Desserts: Timeless Sweet Recipes from the South for Cakes, Pies, Puddings, Cobblers, Crisps, Pastries, and More. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Classic Dessert Squares and Bars for Every Occasion

Classic Dessert Squares and Bars for Every Occasion

Bring a little nostalgia to your baking with these classic squares and bar recipes that have stood the test of time. From fruity and nutty treats to rich chocolate desserts and buttery favorites, these easy-to-make sweets are perfect for sharing at bake sales, family gatherings, holidays, or simply enjoying with a cup of coffee.

Raspberry Coconut Bars

My grandmother made raspberry jam every year and it was a precious commodity, but once in a while, we would use a cup to make these. It was worth it! You can also make them with other kinds of jam—try marmalade!

Serves 36 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1 cup raspberry jam

For the base

  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • ½ cup butter
  • ¼ teaspoon salt

For the top layer

  • 2 eggs
  • 1 cup sugar
  • 2 cups shredded coconut
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • 1⅛ teaspoon baking soda

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×9-inch baking pan.
  2. Combine the crust ingredients until crumbly and pat them into the prepared pan.
  3. Spread the jam on top.
  4. For the top layer, in a mixing bowl, beat the eggs until frothy.
  5. Gently mix in the sugar, coconut, vanilla, baking powder, and baking soda.
  6. Spread over the jam layer.
  7. Bake for 30 minutes, or until golden and set.
  8. Cool before slicing.

 

 

Chewy Praline Bars

If you like chewy coconut praline, try these! There’s just something about the combination of butter, brown sugar, coconut, and pecan that keeps us coming back for more.

Serves 24 | Prep. time 10 minutes | Cooking time 35–40 minutes

Ingredients

For the base

  • 1 ½ cup flour
  • ¾ cup icing sugar
  • ¾ cup butter, melted

For the praline layer

  • 2 eggs, beaten
  • 1 ¾ cups brown sugar
  • 3 tablespoons flour
  • 1 ¼ cups pecans, chopped
  • ¾ cup shredded coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×13-inch baking dish.
  2. Combine the flour, icing sugar, and butter, and press gently into the prepared pan.
  3. Bake for 12–15 minutes, until lightly golden.
  4. Gently beat the eggs with the remaining ingredients just until combined and pour over the prepared crust.
  5. Return the pan to the oven for 20 minutes, and cool until just slightly warm before slicing.

 

 

Nutty Chocolate Cookie Bars

These moist and chewy cookie bars come together in no time with just a few common ingredients! If you love chocolate, this one will be the one!

Serves 24 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

For the base

  • 1 ¾ cups all-purpose flour
  • ¾ cup icing sugar
  • 6 tablespoons unsweetened cocoa
  • ¼ teaspoon baking powder
  • 1 cup cold butter, cubed

For the top layer

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) package semi-sweet chocolate chips, divided
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 cup unsalted peanuts

Directions

  1. Preheat the oven to 350°F (177°C).
  2. In a medium mixing bowl, combine the flour, icing sugar, cocoa, and baking powder. Mix well.
  3. Cut in the butter until crumbly, and press the mixture into an ungreased 9×13-inch baking pan. Bake for 15 minutes.
  4. Put aside 1 cup of the chocolate chips. You can chop the peanuts if desired
  5. Meanwhile, in a saucepan over medium heat, combine the sweetened condensed milk, chocolate chips, vanilla, and salt. Stir until melted, and spread over the prepared crust.
  6. Top with the reserved chocolate chips and the nuts, pressing them gently into the chocolate cream layer.
  7. Bake for 20 minutes or until set. Let cool completely before slicing.

 

 

Bourbon Blondies

These brown sugar beauties are for the grownups’ table and are soft and chewy with just enough bourbon flavor. Add raisins if you like—and some orange peel for the holidays.

Serves 20 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

For the blondies

  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3 tablespoons bourbon
  • 1 ¼ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the frosting

  • ¼ cup butter
  • 2 cups icing sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×9-inch baking pan.
  2. Cream the butter and sugar together. Add the egg and bourbon and mix well.
  3. Add the remaining ingredients and stir just to combine.
  4. Spread the batter in the prepared pan and bake for 25 minutes.
  5. Meanwhile, prepare the frosting. Combine the ingredients and mix until smooth.
  6. When the blondies are completely cooled, drizzle on the icing and slice.

 

 

Chocolate Confetti Squares

We bet you had these growing up. The good news is, now that you’re a grown-up, you can make them any time you want!

Serves 16 | Prep. time 15 minutes 

Ingredients

  • ¼ cup butter
  • 1 cup peanut butter
  • ½ teaspoon vanilla extract
  • 2 ¼ cups chocolate chips
  • 1 (10-ounce) bag mini marshmallows
  • 1 cup peanuts, chopped roughly

Directions

  1. Butter a 9×9-inch baking dish.
  2. In a large saucepan over medium-low heat, melt the butter and add the peanut butter. Cook, stirring constantly, until smooth. Remove the pot from the heat.
  3. Add the vanilla and chocolate chips and stir until melted. (You can return the pot to the burner if you need a little more heat.)
  4. Let it cool until you can hold your hand on the bottom of the pot and stir in the marshmallows and peanuts.
  5. Press into the pan, chill until firm before slicing into squares.

 

 

Fig Bars

Did you know that these fig bars we all remember so well were one of the first commercially available cookies on the market, and are said to have been the beginning of Nabisco’s long and industrious existence? These homemade ones are fun to make and are so wholesome and tasty.

Serves 24 | Prep. time 20 minutes | Cooking time 20–25 minutes

Ingredients

For the biscuit

  • ½ cup packed light brown sugar
  • ½ teaspoon salt
  • ⅓ cup butter
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup old-fashioned rolled oats (not instant)

For the fig filling

  • 8 ounces figs
  • ⅓ cup orange juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice

Directions

  1. Preheat the oven to 350°F (177°C) and set out a baking sheet.
  2. Prepare the filling. Chop the figs and place them in a saucepan with the other filling ingredients. Simmer until soft and thick, and then set aside to cool.
  3. Combine the biscuit ingredients and press them into a ball and divide in half. On a lightly floured surface, roll one portion out to a rectangle that is a ¼ inch thick.
  4. Stir the fig mixture and using a spoon, lay the filling out on the dough in rows lengthwise, leaving about half an inch between them. These margins will be molded around the edges of the filling to create the sides of the bars.
  5. Roll the second portion of dough to match the first and place it on top.
  6. Using your fingers, gently press the edges to close the dough around the filling. Cut with a knife or pizza cutter lengthwise, leaving long strips of filled dough.
  7. Use your fingers to gently close the edges of the bars and transfer them to the baking sheet.
  8. Bake for 20–25 minutes and let them cool before cutting them into shorter bars.

 

 

Apple Walnut Squares

This recipe came from a recipe card that had no dates on it, but from the stains, we’re guessing it was sometime around 1970. Moist and wholesome, these squares are not too sweet and pair very nicely with a cup of afternoon tea.

Servings 16 | Prep. time 10 minutes | Cooking time 35–40 minutes

Ingredients

  • ½ cup butter, softened
  • 1 cup pure maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½  teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 medium tart apple, peeled and chopped
  • ½ cup chopped walnuts
  • Cinnamon sugar, for sprinkling

Directions

  1. Preheat the oven to 350°F (177°C) and butter an 8×8-inch baking dish.
  2. In a mixing bowl, cream the butter and maple syrup.
  3. Add the egg and vanilla and combine until smooth.
  4. Gradually incorporate the dry ingredients, and fold in the apples and walnuts.
  5. Spread the batter in the prepared pan and sprinkle the top with cinnamon sugar.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

 

 

 

***These recipes and more are found in Louise Davidson’s Squares and Bars Forgotten Recipes: Old-Fashioned Classic Squares and Bars That Are Still Amazing Today. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Classic and Creative Macaron Flavors You’ll Love

Classic and Creative Macaron Flavors You’ll Love

Discover delicious macaron recipes you can make at home, from classic flavors to creative variations. These elegant French and Italian treats are easier than you think with the right techniques and simple guidance, making them perfect for special occasions or everyday indulgence.

Salted Caramel Macarons

Makes 25 | Prep. time 40 minutes | Resting time 30-35 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1 cup superfine blanched almond flour
  • 1½ cups icing sugar
  • 3 large egg whites (90 grams, room temperature)
  • ¼ cup granulated sugar
  • ¼ teaspoon cream of tartar

Caramel Filling

  • 1 cup granulated sugar
  • 8 tablespoons salted butter
  • ½ cup heavy cream
  • 1 teaspoon salt

Directions

  1. Sift the almond flour and icing sugar. Transfer to a bowl and mix until well combined. Set aside.
  2. In another bowl, beat the egg whites with the granulated sugar and cream of tartar until very stiff peaks are formed.
  3. Fold in the almond flour and icing sugar mixture gently with a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  4. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  5. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  6. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  7. Bump the tray on a countertop a few times to release any air bubbles. If any air bubbles appear on the surface, pop them with a toothpick.
  8. Let the cookies dry at room temperature for about 30–35 minutes. A soft skin will form.
  9. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  10. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  11. Remove the cookies from the oven and let them cool completely.
  12. In the meantime, prepare the filling. Warm the sugar in a saucepan over medium heat to make the caramel sauce.
  13. When it starts to turn amber, stir in the butter and heavy cream. Season with salt and stir until everything is bubbly.
  14. Remove from heat and let it sit for a while in a cool place.
  15. Pipe some of the caramel sauce on one cookie and cover it with another to make the sandwich cookie.
  16. Transfer the macarons to an airtight container and refrigerate for 12 hours.
  17. To serve, let the macarons sit at room temperature for 15-20 minutes and enjoy.

Nutrition (per serving)

Calories 185, fat 7 g, carbs 33 g, sugar 30 g, Protein 2 g, sodium 76 mg

 

 

Lemon Macarons

Makes 25 | Prep. time 55 minutes | Resting time 30 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1 cup superfine blanched almond flour
  • 1½ cups icing sugar
  • 3 large egg whites (90 grams, room temperature)
  • ¼ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon yellow food coloring

Filling

  • ¼ cup butter
  • 7 ounces cream cheese, softened
  • Zest of 1 lemon
  • 1 teaspoon lemon juice

Directions

  1. Sift the almond flour and icing sugar. Transfer to a bowl and mix until well combined. Set aside.
  2. In another bowl, beat the egg whites with the granulated sugar and cream of tartar until very stiff peaks are formed. Fold in the yellow food coloring.
  3. Fold in the almond flour and icing sugar mixture gently with a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  4. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  5. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  6. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  7. Bump the tray on a countertop a few times to release any air bubbles. If any air bubbles appear on the surface, pop them with a toothpick.
  8. Let the cookies dry at room temperature for about 30–35 minutes. A soft skin will form.
  9. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  10. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  11. Remove the cookies from the oven and let them cool completely.
  12. In the meantime, prepare the filling. Beat the butter and cream cheese in a bowl with the help of a hand mixer. Stir in the zest and lemon juice and mix until everything is combined.
  13. Pipe some of the filling on one cookie and cover it with another to make the sandwich cookie.
  14. Transfer the macarons to an airtight container and refrigerate for 12 hours.
  15. To serve, let the macarons sit at room temperature for 15-20 minutes and enjoy.

Nutrition (per serving)

Calories 186, fat 5 g, carbs 29 g, sugar 27 g, Protein 2 g, sodium 52 mg

 

 

Matcha Macarons

Makes 25 | Prep. time 55 minutes | Resting time 30 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1 cup superfine blanched almond flour
  • 1½ cups icing sugar
  • 3 large egg whites (90 grams, room temperature)
  • ¼ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon matcha

Filling

  • ¼ cup butter, softened
  • ¼ cup cream cheese, softened
  • 3 cups icing sugar
  • 1 tablespoon whole milk
  • 1 teaspoon matcha powder

Directions

  1. Sift the almond flour and icing sugar. Transfer to a bowl and mix until well combined. Set aside.
  2. In another bowl, beat the egg whites with the granulated sugar and cream of tartar until very stiff peaks are formed. Fold in the matcha powder.
  3. Fold in the almond flour and icing sugar mixture gently with a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  4. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  5. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  6. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  7. Bump the tray on a countertop a few times to release any air bubbles. If any air bubbles appear on the surface, pop them with a toothpick.
  8. Let the cookies dry at room temperature for about 30–35 minutes. A soft skin will form.
  9. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  10. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  11. Remove the cookies from the oven and let them cool completely.
  12. In the meantime, prepare the filling. Beat the butter, cream cheese, icing sugar, whole milk, and matcha powder in a bowl with the help of a hand mixer.
  13. Add some of the filling on one cookie and cover it with another to serve.

Nutrition (per serving)

Calories 185, fat 7 g, carbs 29 g, sugar 27 g, Protein 2 g, sodium 42 mg

 

 

French Vanilla Macarons

Makes 25 | Prep. time 55 minutes | Resting time 30 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1¼ cups superfine blanched almond flour
  • 1¼ cups icing sugar
  • 3 large egg whites (90 grams, room temperature)
  • ¼ teaspoon cream of tartar
  • ½ cup + 1 tablespoon granulated sugar
  • ⅓ cup water
  • 1 teaspoon vanilla extract

Filling

  • ½ cup butter, softened
  • 2 cups icing sugar
  • 1 tablespoon whole milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Sift the almond flour and icing sugar. Transfer to a bowl and mix until well combined.
  2. Add 45 grams of the egg whites and fold together until the mixture is thick and paste-like. Cover it with plastic wrap to prevent the mixture from drying out. Set aside.
  3. In a saucepan over medium heat, warm the granulated sugar and water together.
  4. Once it begins to boil, pour the remaining egg whites in a stand mixer bowl and whisk on medium speed.
  5. Add the cream of tartar and continue mixing at medium speed until soft peaks begin to form.
  6. Cook the syrup until it reaches 255⁰F (113⁰C). Slowly in a thin line, add the syrup to the mixing bowl. Be careful not to add it all at once but only slowly so you won’t end up with cooked egg whites.
  7. When the syrup has been fully mixed in, increase the mixing speed to high. Beat for about 6 more minutes until very stiff peaks are formed, and then stir in the vanilla extract, and mix well.
  8. Fold in the almond flour/icing sugar mixture and gently mix everything with the help of a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  9. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  10. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  11. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  12. Bump the tray on a countertop a few times to release any air bubbles, and let the cookies dry at room temperature for about 30–35 minutes, allowing a skin to form.
  13. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  14. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  15. Remove the cookies from the oven and let them cool completely.
  16. To make the filling, in a bowl, beat the butter with the icing sugar, whole milk, and vanilla extract.
  17. Transfer the filling to a piping bag.
  18. Pipe some of the filling on one cookie and cover it with another to form the macarons.
  19. Transfer the macarons to an airtight container and refrigerate for 12 hours.
  20. To serve, let the macarons sit at room temperature for 15-20 minutes and enjoy.

Nutrition (per serving)

Calories 198, fat 7 g, carbs 33 g, sugar 32 g, Protein 2 g, sodium 42 mg

 

Chocolate Ganache Macarons

Makes 25 | Prep. time 55 minutes | Resting time 30 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1 cup superfine blanched almond flour
  • 1½ cups icing sugar
  • 2 teaspoons cocoa powder
  • 3 large egg whites (90 grams, room temperature)
  • ¼ cup granulated sugar
  • ¼ teaspoon cream of tartar

Chocolate Ganache

  • ¾ cup whipping cream
  • 7 ounces dark chocolate
  • 1 teaspoon vanilla extract

Directions

  1. Sift the almond flour, icing sugar, and cocoa powder. Transfer to a bowl and mix until well combined. Set aside.
  2. In another bowl, beat the egg whites with the granulated sugar and cream of tartar until very stiff peaks are formed.
  3. Fold in the almond flour, icing sugar, and cocoa powder mixture gently with a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  4. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  5. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  6. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  7. Bump the tray on a countertop a few times to release any air bubbles. If any air bubbles appear on the surface, pop them with a toothpick.
  8. Let the cookies dry at room temperature for about 30–35 minutes. A soft skin will form.
  9. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  10. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  11. Remove the cookies from the oven and let them cool completely.
  12. In the meantime, prepare the ganache. Warm the whipping cream until very hot but not bubbly and pour in a bowl over the chocolate. Stir in the vanilla extract and set it aside in a cool place.
  13. Pipe some of the filling on one cookie and cover it with another to make the sandwich cookie.
  14. Transfer the macarons to an airtight container and refrigerate for 12 hours.
  15. To serve, let the macarons sit at room temperature for 15-20 minutes and enjoy.

Nutrition (per serving)

Calories 189, fat 8 g, carbs 28 g, sugar 26 g, Protein 2 g, sodium 39 mg

 

Blueberry and Cream Cheese Macarons

Makes 25 | Prep. time 55 minutes | Resting time 30 minutes

Cooking time 30-35 minutes | Refrigeration time 12 hours

Ingredients

  • 1¼ cups superfine blanched almond flour
  • 1¼ cups icing sugar
  • 3 large egg whites (90 grams, room temperature)
  • ¼ teaspoon cream of tartar
  • ½ cup + 1 tablespoon granulated sugar
  • ⅓ cup water
  • 1 teaspoon vanilla extract
  • 4-5 drops purple food coloring

Filling

  • ½ cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups icing sugar
  • 1 teaspoon blueberry extract
  • 4-5 drops purple food coloring

Directions

  1. Sift the almond flour and icing sugar. Transfer to a bowl and mix until well combined.
  2. Add 45 grams of the egg whites and fold together until the mixture is thick and paste-like. Cover it with plastic wrap to prevent the mixture from drying out. Set aside.
  3. In a saucepan over medium heat, warm the granulated sugar and water together.
  4. Once it begins to boil, pour the remaining egg whites in a stand mixer bowl and whisk on medium speed.
  5. Add the cream of tartar and continue mixing at medium speed until soft peaks begin to form.
  6. Cook the syrup until it reaches 255⁰F (113⁰C). Slowly in a thin line, add the syrup to the mixing bowl. Be careful not to add it all at once but only slowly so you won’t end up with cooked egg whites.
  7. When the syrup has been fully mixed in, increase the mixing speed to high. Beat for about 6 more minutes until very stiff peaks are formed, and then stir in the vanilla extract and food coloring. Mix well.
  8. Fold in the almond flour and icing sugar mixture and gently mix everything with the help of a spatula. You don’t want to overmix the batter, but also don’t undermix it. You’ll know it’s done when the batter isn’t runny but should still slide easily from the spatula.
  9. Transfer the batter to a large piping bag fitted with a round medium-sized tip.
  10. Prepare 2 baking sheets by lining them with parchment paper or using a silicone mat made for macarons.
  11. Pipe out 50 macaron cookies into 1¼-inch round shells and take care to leave about 1 inch of space between each.
  12. Bump the tray on a countertop a few times to release any air bubbles, and let the cookies dry at room temperature for about 30–35 minutes, allowing a skin to form.
  13. Preheat the oven to 300⁰F (149ºC) and place an oven rack in the middle position.
  14. Bake the first baking sheet of macarons for about 15–17 minutes. Repeat with the remaining baking sheet.
  15. Remove the cookies from the oven and let them cool completely.
  16. To make the filling, in a bowl, beat butter, cream cheese, icing sugar, blueberry extract, and food coloring.
  17. Pipe some of the filling on one cookie and cover it with another to form the macarons.
  18. Transfer the macarons to an airtight container and refrigerate for 12 hours.
  19. To serve, let the macarons sit at room temperature for 15-20 minutes and enjoy.

Nutrition (per serving)

Calories 199, fat 8 g, carbs 30 g, sugar 28 g, Protein 2 g, sodium 57 mg

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Macarons: Insanely Delicious French and Italian Macaron Recipes. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Classic and Healthier Dessert Recipes You’ll Love

Classic and Healthier Dessert Recipes You’ll Love

Craving dessert but looking for a healthier option? Discover classic dessert recipes alongside lighter versions that deliver all the flavor with a balanced twist. From fruity favorites to rich chocolate treats, these recipes let you enjoy sweets your way.

Strawberry Shortcake

A summer classic that everyone loves.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt and soda into a mixing bowl. Add the butter and blend with a pastry tool until mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 ⅓-inch round cutter. Bake on ungreased baking sheet 15–17 minutes until golden brown. Cool on a wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the cake’s other half. Arrange some more strawberry slices. Garnish with whipped cream, and enjoy.

Nutrition per serving

Calories 362, Fat 17 g, Carbs 47 g, Sugar 21 g, Protein 6 g, Sodium 308 mg

 

 

Healthier Strawberry Shortcake

Everyone will love this lighter version of the original.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

  • 1 cup whole wheat flour
  • ⅓ cup ground flax meal
  • 1 teaspoon baking powder
  • 2 eggs
  • ½ cup honey
  • ⅓ cup butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup milk or almond milk
  • 4–5 cups fresh, sliced strawberries
  • 4 cup fresh whipped cream
  • Mint leaves, for garnishing (optional)

Directions

  1. Preheat oven to 350ºF, and coat a 12 muffin pan with cooking spray or muffin liners.
  2. Sift together the flour, flax, and baking powder, and stir in the eggs, honey, melted butter, vanilla extract, and milk. Mix well.
  3. Pour the batter into the prepared pan, and bake for 20-25 minutes, until the center is set.
  4. Cool on a wired rack, unmold, and split in two. Add strawberry slices and whipped cream, and top with other half and serve.

Nutrition per serving

Calories 258, Fat 9.5 g, Carbs 38.7 g, Sugar 25.3 g, Protein 6.2 g, Sodium 126.2 mg

 

 

Key Lime Pie

Just the way they love it down south!

Serves 8 – Prep. time 10 min. plus 4 hours cooling time – Cooking time 45 min.

Ingredients

  • 6 egg yolks
  • 2 (7-ounce) cans sweetened condensed milk
  • 1 cup lime juice, fresh or bottled
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 (9-ounce) prepared 10-inch graham cracker crust
  • Whipped cream or topping (optional)
  • Lime, kiwi, strawberry slices for garnish

Directions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk the egg yolks, and slowly add the sweetened condensed milk.
  3. Stir in the lime juice, vanilla, and salt, being careful not to create bubbles.
  4. Pour the mixture into the crust, and bake for 45 minutes
  5. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 440, Fat 15.9 g, Carbs 66.2 g, Sugar 56.7 g, Protein 9.3 g, Sodium 309.2 mg

 

 

Healthier Key Lime Pie

Tart and refreshing, this pie is always a hit.

Serves 8 – Prep. time 15 min. plus one hour cooling time – Cooking time 20 min.

Ingredients

  • 2 teaspoons lime zest
  • 1 cup lime juice
  • 1 ¾ cups light sweetened condensed milk (1 – 14oz can)
  • ¾ cup egg substitute
  • ⅓ cup butter
  • ¼ cup white sugar
  • 1 ½ cups of graham cracker crumbs (10–12 graham crackers)
  • Fresh limes and whipping topping for garnish (optional)

Directions

  1. Preheat the oven to 350°F.
  2. Zest the lime (it usually takes 2 limes for this), and place the zest into a blender.
  3. Add the egg substitute, lime juice, and sweetened condensed milk.
  4. Blend the ingredients until they are smooth.  Stop the blender, and set aside.
  5. Crush the graham crackers or measure out the crumbs.
  6. Melt the butter, and combine it with the crumbs in a large bowl.
  7. Fold in the sugar, and mix until the crumbs begin to stick together.
  8. Transfer to a 9” pie plate and press the crumbs down into the bottom and sides.
  9. Place the pie plate into a preheated oven for 10 minutes, then remove it from the heat and allow it to cool completely.
  10. Pour the lime mixture into the pie crust. Place it in the oven, and bake for 10–12 minutes.
  11. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 174, Fat 9.2 g, Carbs 19.5 g, Sugar 9.4 g, Protein 3.9 g, Sodium 105 mg

 

 

Chocolate Eclairs

If you enjoy baking, try these! Your efforts will be rewarded.

Serves 8 – Prep. time 35 min. plus overnight chilling for the cream – Cooking time 20 min.

Ingredients

Chocolate pastry cream

  • 2 cups milk
  • ½ cup semi-sweet chocolate of good quality
  • 2 egg yolks
  • ½ cup white sugar
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Choux pastry

  • 1 cup water
  • ½ cup unsalted butter
  • Pinch salt
  • 1 cup all-purpose flour
  • 4 eggs

Glaze

  • 4 ounces semi-sweet chocolate of good quality
  • ½ cup heavy cream

Directions

  1. The night before, make the chocolate pastry cream. In a medium saucepan, add the milk and the chocolate. Heat the milk until it begins to steam but not boil. Whisk to combine the milk and chocolate well.
  2. Meanwhile, in a mixing bowl, beat the egg yolks. Add the sugar and cornstarch and mix until smooth.
  3. While the milk is still warm, slowly pour half of it into the yolk mixture, whisking constantly to prevent the eggs yolks from curdling. When it is incorporated, pour the yolk mixture back into the saucepan, still mixing constantly. Heat it to 170°F, and then remove it from the heat.
  4. Stir in the butter and the vanilla and put the cream in an airtight container. Refrigerate overnight.
  5. Prepare the choux pastries. In a medium saucepan, heat the water and add the butter and salt. Stir until they are combined.
  6. Add the flour, and mix until a dough forms. It will be sticky. Mix in the eggs one at a time.
  7. Preheat the oven to 425°F and cover a baking sheet with a silicone mat or parchment paper. You can also use cooking spray.
  8. Transfer the dough to a pastry bag with a large, plain tip. Pipe 8 pastries onto the baking sheet, each about 5 inches long.
  9. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.
  10. Meanwhile, prepare the topping. Heat the cream in a saucepan over medium heat until it is steamy. Stir in the chocolate and mix until smooth. Let the topping cool for about 15 minutes.
  11. To assemble the pastries, transfer the chocolate cream filling to a clean pastry bag with a medium tip. Press the tip into the end of each pastry, and squeeze in 2–3 tablespoons of cream.
  12. Carefully dip the top of the pastry into the chocolate and set it aside until the chocolate is set.

Nutrition per serving

Calories 493.8, Fat 31.9 g, Carbs 46.5 g, Sugar 29.6 g, Protein 9.7 g, Sodium 83.9 mg

 

 

Lighter Chocolate Eclairs

Yes, it can be done!

Serves 4 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the vanilla custard

  • 2 tablespoons Bird’s custard powder
  • 1 cup 2% milk, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Choux pastry

  • ¼ cup water
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • Pinch salt
  • 1 egg, beaten

Glaze

  • 4 ounces semi-sweet chocolate of good quality
  • 2 tablespoons milk

Directions

  1. Dissolve the custard powder in a ¼ cup of the milk.
  2. Pour the rest of milk into a saucepan and heat it over medium until it is steamy. Add the dissolved custard powder in its milk, the sugar, and the vanilla.
  3. Lower the heat, and stir constantly until the custard is thick enough to coat your spoon.
  4. Transfer the custard to a bowl, and cover it with plastic wrap, placing the wrap directly on the custard to prevent it from forming a skin. Refrigerate.
  5. Preheat the oven to 375°F and prepare a small baking sheet with some parchment paper or a silicon mat.
  6. Prepare the shells. In a saucepan, combine the water and butter, and heat it over medium until the butter melts. Increase the heat and leave it until the water boils.
  7. Slide the pot off the heat and add the flour and salt. Mixing quickly, return it to the burner and stir until a dough forms. Take it off the heat.
  8. Add the beaten egg in three additions, mixing well each time.
  9. Transfer the dough to a pastry bag with a large, plain tip. Pipe 4 pastries onto the baking sheet, each about 4 inches long. Leave lots of room between them.
  10. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.
  11. Meanwhile, prepare the topping. Heat the milk and chocolate in a double boiler until it is smooth.
  12. To assemble the pastries, cut a slit along one side and fill it with custard. Drizzle or spread chocolate on top.

Nutrition per serving

Calories 301, Fat 13.3 g, Carbs 43.9 g, Sugar 28.6 g, Protein 5.9 g, Sodium 71.5 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Desserts Two Ways: Favorite Dessert Recipes Made Two Ways: Classic and Healthier. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Quick and Easy Desserts

Delicious Quick and Easy Desserts

Discover easy dessert recipes like crisps, cobblers, and crumbles made with fresh seasonal fruit. From strawberry crisp to peach crumble and blueberry cobbler, these quick and delicious treats are perfect for summer baking and family gatherings.

Classic Peach Crumble

Peach crumble is classic summer dessert made with fresh peaches and a crispy, buttery topping. The peaches are sliced and combined with a touch of sugar and cinnamon, giving them an extra-sweet and slightly spiced flavor.

Serves 6-8 | Prep. time 10 minutes | Cooking time 40-50 minutes

Ingredients

For the topping

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the filling

  • 6 fresh ripe peaches, pitted and sliced

Directions

  1. Preheat oven to 375°F (191°C). Grease an 8×8-inch baking dish with butter.
  2. Combine all the topping ingredients in a food processor. Pulse until the mixture becomes coarse. Arrange the peach slices in the prepared baking dish. Sprinkle the topping mixture on top of the peach layer.
  3. Bake for 40-50 minutes or until golden-brown. Serve warm.

Nutrition (per serving)

Calories 363, fat 19 g, carbs 54 g, sugar 41 g, Protein 3 g, sodium 104mg

 

 

Strawberry and Vanilla Crisp

This classic strawberry and vanilla crisp recipe is an elegant treat to serve to your family and friends.

Serves 6 | Prep. time 10 minutes | Cooking time 30-35 minutes

Ingredients

  • 4 cups strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 vanilla pod, scraped

For the topping

  • 1 ½ cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • Pinch of kosher salt
  • ¾ cup unsalted butter (1 ½ sticks), melted
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F (177°C).
  2. Grease a 9×13-inch casserole pan with butter and set aside.
  3. In a large mixing bowl, combine the oats, flour, brown sugar, salt, butter, and vanilla extract.
  4. In another large mixing bowl, combine the strawberries, granulated sugar, scraped vanilla, cornstarch, and lemon juice.
  5. Transfer the strawberry mixture into the prepared pan. Top with the oat mixture.
  6. Bake for about 30-35 minutes.
  7. Serve warm.

Nutrition (per serving)

Calories 539, fat 26 g, carbs 72 g, sugar 33 g, Protein 6 g, sodium 197 mg

 

 

Blueberry Cobbler

In this cobbler, the blueberries burst with flavor as they bake, creating a tart filling that pairs perfectly with the buttery crust.

Serves 20 | Prep. time 15 minutes | Cooking time 40-45 minutes

Ingredients

For the filling

  • 8 cups fresh blueberries
  • ¼ cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon fresh lemon juice

For the topping

  • 2½ cups all-purpose flour
  • 3½ tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • Pinch of kosher salt
  • 1⅛ cups cold unsalted butter
  • 1 large egg
  • ¾ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter.
  2. Make the filling. Combine all the filling ingredients in a large mixing bowl. Spread it into the prepared baking dish.
  3. Make the topping. Combine the flour with 2 ½ tablespoons of sugar, baking powder, and salt in a medium mixing bowl.
  4. Using your hands, mix in the butter until the mixture becomes coarse.
  5. Whisk the egg and milk in a small mixing bowl. Combine with the flour mixture until you have a smooth dough.
  6. Flatten the dough, tear it into pieces, then arrange it over the filling.
  7. Sprinkle the remaining 1 tablespoon of sugar on top.
  8. Cover the baking dish with a piece of foil. Bake for 20 minutes.
  9. Discard the foil and bake for 20-25 minutes or until golden and bubbly.
  10. Serve the cobbler with ice cream.

Nutrition (per serving)

Calories 405, fat 16 g, carbs 63 g, sugar 31 g, Protein 6 g, sodium 388 mg

 

 

Nutty Apple Strudel

Sweet apples, chewy dates, and a flaky pastry make this strudel a must-try!

Serves 6 | Prep. time 15 minutes | Cooking time 30-35 minutes

Ingredients

  • 1 (11-ounce) pack puff pastry

For the filling

  • 4 apples, cored, peeled, and diced
  • ½ tablespoon ground cinnamon
  • ⅓ cup brown sugar
  • 4 Medjool dates, pitted and finely chopped
  • Zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • ⅓ cup walnuts, finely chopped
  • ½ tablespoon cornstarch

For the topping

  • 1 large egg, lightly beaten
  • 1 tablespoon granulated sugar

Directions

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Combine all the filling ingredients in a large mixing bowl. Set aside.
  3. Roll out the puff pastry until it’s as thick as a coin. Place it on the prepared baking sheet.
  4. Arrange the filling mixture on one half of the pastry. Cover the filling with the other half of the dough. Decorate the dough the way you desire with a knife.
  5. Coat the top of the strudel with the beaten egg, then sprinkle the sugar on top.
  6. Bake for 30-35 minutes or until golden-brown. Serve warm.

Nutrition (per serving)

Calories 306, fat 18 g, carbs 37 g, sugar 28 g, Protein 4 g, sodium 148 mg

 

 

Zesty Vanilla Streusel

With its bright blend of vanilla and orange zest, this streusel is sure to tickle your taste buds.

Makes 1 ½ cups | Prep. time 10 minutes | Chilling time 30 minutes

Ingredients

  • ¼ cup granulated sugar
  • ¼ cup vanilla sugar
  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon orange extract
  • ½ teaspoon orange zest
  • Pinch of kosher salt
  • ¼ cup cold unsalted butter, diced

Directions

  1. Grease a baking sheet or shallow baking dish with butter.
  2. Combine the granulated sugar, vanilla sugar, flour, orange extract, orange zest, and salt in a medium mixing bowl. Using a fork, mix in the butter until the mixture becomes coarse.
  3. Spread the mixture over the prepared baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Use the streusel right before baking treats or keep refrigerating until ready to use.

Nutrition (per recipe)

Calories 1034, fat 47 g, carbs 150 g, sugar 104 g, Protein 8 g, sodium 318 mg

 

 

Easy Apricot Betty

Made with juicy apricots and a buttery crumb topping, this betty is delicious and a cinch to whip together!

Serves 10 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

For the filling

  • 1 ½ pounds fresh apples, peeled, cored, and sliced
  • 1 ½ pounds fresh apricots, halved
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon almond extract
  • Pinch of kosher salt

For the topping

  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup almonds, finely chopped
  • 2 tablespoons cold unsalted butter, diced
  • Pinch of kosher salt

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter.
  2. Combine all the filling ingredients in a large mixing bowl. Spread the mixture in the prepared baking dish.
  3. Combine all the dry ingredients of the topping in a medium mixing bowl.
  4. Using your hands, mix in the butter until the mixture becomes coarse.
  5. Sprinkle the topping mixture over the filling.
  6. Bake for 40-45 minutes or until golden-brown.
  7. Serve warm.

Nutrition (per serving)

Calories 258, fat 6 g, carbs 48 g, sugar 39 g, Protein 3 g, sodium 101 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Crisps, Cobblers, and Crumbles: Insanely Delicious, Quick and Easy Fruity Dessert Recipes. To get your copy, click on the cover or click here.

To print or download the featured recipes, click here.

Vintage Cake Recipes!

Vintage Cake Recipes!

Pineapple Upside-Down Cake

Our family has been making this cake for three generations. It was one of my mom’s favorites. Adding pineapple juice to the cake batter gives it an extra quick. This cake’s origin can be traced to the Dole company’s contest in 1925 for the best recipe using Dole’s canned pineapple. And the winning recipe was a pineapple upside-down cake recipe!

Serves 10 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch kosher salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • ¼ cup pineapple juice

Pineapple topping

  • ¼ cup butter, melted
  • ½ cup light brown sugar
  • 10 pineapple ring slices (fresh or canned)
  • 10 maraschino cherries
  • Whipped cream for serving (optional)

Directions

  1. Preheat the oven to 375°F (191°C). Grease a 10-inch round cake pan
  2. Prepare the cake first. Sift the flour, baking powder, and salt in a large bowl. Set aside.
  3. Cream the butter and sugar with an electric mixer fitted with the whisk attachment until fluffy, about 8-10 minutes. Add the vanilla.
  4. Add 1 egg at a time and beat until well incorporated.
  5. Add the flour in 3 increments, alternating with the milk and pineapple juice. Beating slowly at first and increasing speed to medium as the flour is incorporated into the batter after each addition.
  6. Pour the melted butter into the bottom the cake pan and arrange the pineapple ring slices. Add a cherry in the middle of each ring.
  7. Top evenly with the brown sugar.
  8. Add the cake batter over the pineapples, evenly smooth with a spatula.
  9. Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Remove from the oven and let cool for 10–15 minutes before carefully tipping the pan over and easing the cake out on a serving plate.
  11. Serve warm or chilled, with whipped cream if desired.

Nutrition (per serving)

Calories 398, fat 17 g, carbs 58 g, sugar 13 g, Protein 5 g, sodium 315 mg

 

 

New York Strawberry Cheesecake

This rich cheesecake is about to become your favorite recipe! You can substitute any berry you like, but strawberry is always a good choice.

Serves 12 | Prep. time 30 minutes | Cooking time 60 minutes

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ cup graham cracker crumbs
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg, at room temperature

Filling

  • 4 (8-ounce) blocks cream cheese, at room temperature
  • 2 cups sugar
  • 2 tablespoons all-purpose flour
  • 5 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ cup full-fat sour cream, at room temperature

Glaze

  • 6 cups fresh or frozen strawberries, diced
  • ½ cup sugar

Directions

  1. Preheat the oven to 400°F (204°C) and butter an 8-inch springform pan.
  2. Prepare the crust. In a bowl, combine the flour, graham crumbs, sugar, salt, and butter. Mix until the mixture is crumbly. Add the egg and stir until a soft dough forms.
  3. Press the dough into the bottom and an inch up the sides of the pan. Bake for 15 minutes or until it is a light golden brown. Set it aside to cool.
  4. Reduce the oven temperature to 325°F (163°C).
  5. For the filling, beat the cream cheese until smooth. Mix in the sugar and flour on low speed until smooth. Scrape down the sides of the bowl.
  6. In a separate bowl, beat the eggs. Add the lemon zest, lemon juice, salt, and vanilla extract. Add the sour cream and mix well.
  7. Fill the crust with the prepared filling and bake for 60 minutes, or until the cake edges are set one inch in from the pan edge. When you nudge the pan, the middle should jiggle.
  8. With the oven door propped open, leave the cheesecake to cool for 1–2 hours. The center will set as it cools.
  9. For the glaze, combine the sugar and strawberries in a saucepan and cook over medium heat until the mixture boils, becomes clear, and thickens, stirring frequently.
  10. Let the glaze cool to room temperature. Pour the mixture over the cheesecake that has been allowed to cool. Keep the cake in the refrigerator until ready to serve.

Nutrition per serving

Calories 1032, fat 46 g, carbs 136 g, sugar 103 g, Protein 26 g, sodium 1092 mg

 

 

Cherry Jello Poke Cake

The name of this cake seems crude to many, but this was an advertising invention of the late 70s. Poke cake received accolades for its colorful appearance and unique taste after its first appearance in the late 70s as print advertising. The cake is said to be developed by General Foods Kitchens.

Serves 6–8 | Prep. time 15 minutes | Cooking time 30–35 minutes | Chilling time 3-4 hours

Ingredients

  • 1 (2-layer size) pack white cake mix
  • ½ cup maraschino cherries, plus more for garnish
  • 3 ounces cherry flavor Jell-O powder
  • 1 cup boiling water
  • 1 cup cold water

Cream cheese icing

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Directions

  1. Prepare the cake as directed on the pack. Add the cherries and stir to mix well. Add the batter to a greased 13×9-inch baking pan. Bake for 30–35 minutes at 350°F (177°C).
  2. Let cool for about 15 minutes. Poke the cake at ½-inch intervals with a fork.
  3. Dissolve the Jell-O in the boiling water.
  4. Pour in the cold water and mix well. Pour the mixture over the baked cake.
  5. Refrigerate for 3–4 hours to set.
  6. While the cake is chilling, prepare the cream cheese icing. Add the cream cheese, butter, salt, and vanilla to the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft and smooth. Add the sugar in 3 increments, beating at low speed when first adding the powdered sugar and on medium-high speed until the powdered sugar is well incorporated.
  7. Top the cooled cake with the cream cheese frosting evenly with a spatula.
  8. Slice and serve garnished with maraschino cherries.

Nutrition per serving

Calories 363, fat 14 g, carbs 49 g, sugar 28 g, Protein 12 g, sodium 372 mg

 

 

Chocolate Mayo Cake

This cake is made with basic cake ingredients and one unusual one: mayo. It’s great for a quick dessert when you aren’t feeding a crowd.

Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 3 tablespoons cocoa
  • 1¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ cup mayonnaise
  • ¾ cups water
  • 1½ teaspoons vanilla

Directions

  1. Preheat the oven to 350°F (177ºC).
  2. Grease a 9-inch round cake pan and line the bottom with waxed paper.
  3. In a large bowl, sift together the dry ingredients.
  4. Add the mayonnaise, water, and vanilla and mix well.
  5. Pour the batter into the prepared pan.
  6. Bake for about 30 minutes or until a cake tester comes out clean.
  7. Remove the pan from the oven.
  8. Let the cake cool, top with chocolate frosting, and serve.

Nutrition per serving

Calories 397, fat 20 g, carbs 50 g, sugar 25 g, Protein 3 g, sodium 340 mg

 

 

Lazy Daisy Cake

This cake from the 1940s takes some basic ingredients and makes them heavenly!

Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 cups sugar

Topping

  • ½ cup salted butter, melted
  • ¾ cup packed light brown sugar
  • 6 tablespoons whole milk
  • 1½ cup shredded coconut

Directions

  1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, baking powder, and salt.
  3. In a medium saucepan, cook the milk and butter over medium heat until the butter melts. Mix in the vanilla extract.
  4. Mix the eggs and sugar with an electric beater on medium speed for about 6 minutes or until pale and thick.
  5. Fold in the flour and milk mixture alternately using a rubber spatula until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow 10–15 minutes for the cake to cool.
  9. Preheat the oven to broil.
  10. For the topping, in a medium bowl, combine the butter, brown sugar, butter, milk, and coconut. Evenly distribute the topping over each cake. Broil for 3–4 minutes until the topping starts to brown. Serve the cake warm.

Nutrition per serving

Calories 855, fat 37 g, carbs 124 g, sugar 89 g, Protein 11 g, sodium 485 mg

 

 

Lane Cake

This delectable cake is made with pecans, syrup, cherries, and more. With its boiled frosting, it is guaranteed to be a crowd-pleaser.

Serves 16 | Prep. time 30 minutes | Cooking time 35 minutes

Ingredients

For the cake batter

  • 8 eggs, at room temperature, separated, divided
  • 2 cups sugar, divided
  • 2¾ tablespoons cake flour
  • 1 cup milk
  • 1 cup butter, room temperature
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract

For the filling

  • 1½ cups sugar
  • ½ cup butter
  • ½ cup shredded coconut
  • 1 cup pecan halves, chopped
  • 1 cup candied red cherries, chopped
  • ½ cup sultana raisins, chopped
  • ¼ cup bourbon or medium sherry

For the frosting

  • 1½ cups sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375°F (191°C).
  2. Grease two 9-inch round cake pans and line the bottoms with waxed paper.
  3. Separate the eggs and place 6 of the whites in a bowl. Place all 8 yolks in a saucepan and set aside the remaining 2 egg whites.
  4. Beat the 6 egg whites until stiff. Very gradually incorporate 1 cup of the sugar and beat until stiff peaks form.
  5. In a separate bowl, combine the cake flour, milk, butter, baking powder, salt, vanilla, and 1 cup of sugar.
  6. Beat on low speed until well combined, and then increase the speed from low to medium and beat for 4–5 minutes. Fold in the whites.
  7. Pour the cake batter into the pans and bake for 35 minutes, or until set.
  8. Cool for 10–15 minutes in pans on wire racks, then carefully remove the cakes from the pans and remove the paper. Cool completely.
  9. Prepare the filling: To the egg yolks in the saucepan, add 1½ cups sugar and ½ cup butter.
  10. Cook over medium heat, stirring constantly until slightly thickened, about 5 minutes.
  11. Add the coconut, pecans, cherries, raisins, and bourbon or sherry and stir to combine.
  12. Cut each cake layer in half horizontally.
  13. Assemble a four-layer cake with the filling between the cake layers.
  14. For the frosting, bring the sugar, corn syrup, water, and salt to a boil in a saucepan over medium heat.
  15. Boil without stirring to 240°F or until the softball stage is reached.
  16. Remove the pan from the heat.
  17. Beat the reserved egg whites at high speed until soft peaks form.
  18. Pour the syrup into the egg whites in a thin stream while constantly beating them.
  19. Add the vanilla extract and continue beating until the mixture is thick.
  20. Frost the cake and serve.

Nutrition per serving

Calories 514, fat 14 g, carbs 82 g, sugar 56 g, Protein 7 g, sodium 70 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cake Forgotten Recipes: Old-Fashioned Cake Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Doughnut Recipes

Delicious Doughnut Recipes

Vanilla Baked Doughnuts

Serves 10 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup sugar
  • ½ cup whole milk
  • ½ cup sour cream
  • ¼ cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 ounces white chocolate, diced
  • ⅓ cup rainbow sprinkles

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and ground nutmeg.
  3. In another bowl, whisk together the eggs, sugar, milk, sour cream, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, microwave the white chocolate until melted. Glaze each baked doughnut with the melted chocolate.
  8. Sprinkle with rainbow sprinkles and let them set before serving.

Nutrition (per serving)

Calories 131, fat 5 g, carbs 18 g, sugar 10 g, Protein 2 g, sodium 38 mg

 

 

Pumpkin Spice Doughnut Holes

Serves 8 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 1¼ cups pumpkin puree
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 5 cups vegetable oil, for frying

Rolling

  • ¾ cup sugar
  • 3 tablespoons pumpkin pie spice

Directions

  1. In a large bowl, mix the pumpkin puree, egg, melted butter, and sugar.
  2. Stir in the flour, pumpkin pie spice, baking powder, and salt until a batter forms. Let stand for 5 minutes.
  3. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  4. Drop spoonfuls of the batter into the hot oil to form the doughnut holes.
  5. Fry for 3–4 minutes on medium heat.
  6. Roll the cooked doughnut holes in pumpkin spice and sugar.
  7. Serve warm.

Nutrition (per serving)

Calories 101, fat 1 g, carbs 21 g, sugar 13 g, Protein 1 g, sodium 19 mg

 

 

Chocolate Glazed Doughnuts

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 1 large egg, room temperature
  • ½ cup sugar
  • ¾ cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups icing sugar
  • ¼ cup lemon juice

Directions

  1. Preheat the oven to 400°F (190°C) and grease one doughnut pan with cooking spray or butter.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the egg, sugar, milk, butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the lemon juice with the powdered sugar. Coat each doughnut with the mixture.

Nutrition (per serving)

Calories 289, fat 4 g, carbs 35 g, sugar 25 g, Protein 25 g, sodium 78 mg

 

 

Blueberry Doughnuts

These lemon and blueberry doughnuts are a real winner for the spring and summertime. You just need to whip up the batter, transfer it to a piping bag, fill your doughnut pan with the batter, and bake the deliciousness out of it.

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ teaspoon baking soda
  • 2 large eggs, room temperature
  • ⅓ cup light brown sugar
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups icing sugar
  • ¼ cup heavy cream
  • Zest of 1 lemon

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the eggs, sugar, milk, Greek yogurt, butter, vegetable oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined. Stir in the lemon juice and lemon zest. Fold in the blueberries.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the icing sugar, heavy cream, and lemon zest until smooth.
  8. Dip each baked doughnut into the glaze before serving.

Nutrition (per serving)

Calories 305, fat 7 g, carbs 46 g, sugar 32 g, Protein 5 g, sodium 75 mg

 

 

Bomboloni

Bombolini is the Italian version of doughnuts. They are an easy-to-make sweet snack that everyone will enjoy. You can fill them or not.

Serves 12 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons instant dry yeast
  • Pinch of salt
  • 3 large eggs, room temperature
  • 2 egg yolks, room temperature
  • ½ cup lukewarm water
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 cup sugar, for sprinkling
  • Pastry cream for filling (optional)

Directions

  1. In a large bowl, whisk the bread flour, all-purpose flour, yeast, salt, and sugar.
  2. In another bowl, whisk together the eggs, water, egg yolks, softened butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients, add the orange zest, and fold until combined into a smooth dough.
  4. Let the dough rise at room temperature for 90–120 minutes until tripled in size.
  5. Roll out the risen dough on a lightly floured working surface and cut out the doughnuts with a doughnut cutter or a large glass.
  6. Line a baking sheet with parchment paper and place the doughnuts to rise for 20 minutes.
  7. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  8. Deep fry the doughnuts for about 1 minute on each side.
  9. Fill the doughnuts with pastry cream if desired.
  10. Sprinkle each doughnut with sugar before serving.

Nutrition (per serving)

Calories 265, fat 2 g, carbs 54 g, sugar 22 g, Protein 6 g, sodium 32 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Doughnuts: Insanely Delicious, Quick, and Easy Doughnut Recipes. To get your copy, click on the cover or click here.

https://www.amazon.com/dp/B098M2M26P?tag=lyspar0e-20

To download a copy of the featured recipes, click here.

Delicious and Easy Muffin Recipes

Delicious and Easy Muffin Recipes

Whether it’s for a delicious and effortless breakfast or snack, check out these quick and easy muffin recipes that will satisfy your cravings in no time!

Oatmeal Raisin Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • ⅔ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, oats, salt, and baking powder.
  4. In another large bowl, with the help of a spatula, mix in the vegetable oil, eggs, light brown sugar, and whole milk.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix the batter.
  6. Stir in the raisins.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 275, fat 11.3 g, carbs 39.2 g, protein 5 g, sodium 32 mg

 

 

Nutella™ Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • ½ cup chocolate hazelnut spread like Nutella™
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven at 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another large bowl, with the help of a hand mixer, beat in the butter, Nutella, and granulated sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Then alternatively add the whole milk with the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla extract.
  8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  9. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  11. To make them even more special, spread just a teaspoon of Nutella on top of each muffin just right before serving.

Nutrition (per serving)

Calories 191, fat 9.6 g, carbs 25 g, protein 3.2 g, sodium 71 mg

 

 

Blueberry Crunch Muffins

Makes 6 | Prep time 20–30 minutes | Cooking time 30 minutes

Ingredients

Topping

  • ⅓ cup all-purpose flour
  • ⅓ cup coarse or raw sugar
  • ¼ cup unsalted cold butter, cut into four pieces

Muffins

  • ¾ cup sugar
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • ½ teaspoon salt
  • 1 large egg
  • ⅓ cup buttermilk
  • 1 cup frozen wild blueberries
  • 2 teaspoons vanilla extract
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 400°F (204°C). Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  2. To make the topping, add the flour, sugar, and cold butter to a mixing bowl. Mix well to form crumbs.
  3. To make the muffins, add the flour, sugar, baking powder, and salt to another mixing bowl. Mix well.
  4. Add the oil and eggs; whisk to mix well. Add the buttermilk and vanilla; mix again. Add a little more buttermilk if desired.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Add the blueberries and mix again.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Let cool on a wire rack; serve warm.

Nutrition (per serving)

Calories 213, fat 8.8 g, carbs 31.5 g, protein 3.2 g, sodium 175 mg

 

 

Carrot Walnut Muffins

Makes 14 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 ½ cups carrots, grated
  • ⅓ cup walnuts, chopped
  • ¼ cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, cinnamon, and baking soda.
  4. In another large bowl, with the help of a hand mixer, mix the oil, granulated sugar, light brown sugar, eggs, and carrots.
  5. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the chopped walnuts and raisins.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Serve and enjoy.

Nutrition (per serving)

Calories 214, fat 11.2 g, carbs 26.4 g, protein 3.2 g, sodium 117 mg

 

 

Lemon Poppy Seed Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • Pinch of salt
  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • ⅓ cup lemon juice
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
  • ½ cup poppy seeds
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, salt, and baking powder
  4. In another large bowl, with the help of a wire whisk, mix in the vegetable oil and the granulated sugar. Fold in the lemon juice and lemon zest.
  5. Stir in the eggs and mix until combined. Then, stir in the whole milk.
  6. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla extract and poppy seeds.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 239, fat 13.5 g, carbs 25.6 g, protein 4.7 g, sodium 39 mg

 

 

Gouda Sausage Muffins

Makes 4 | Prep time 10 minutes | Cooking time 35 minutes

Ingredients

  • 1 pound ground breakfast sausage
  • 3 cups all-purpose baking mix
  • 2 cups Gouda cheese, cut into small cubes
  • 1 cup sour cream
  • 1 cup chicken stock or water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. In a large skillet, brown the sausage over medium heat until cooked through, approximately 7 minutes.
  3. Transfer the sausage to a large bowl and add the baking mix and Gouda cheese. Mix well.
  4. In a smaller bowl, mix together the sour cream and chicken stock.
  5. Make a well in the center of the sausage mixture and pour the sour cream mixture into the center of it. Slowly incorporate the sour cream mixture while mixing. Season with salt and pepper, if desired.
  6. Spoon the sausage mixture into lightly oiled muffin pans. Place in the oven and bake for 25-30 minutes or until golden brown and set in the center.
  7. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  8. Serve warm or slightly cooled.

Nutrition (per serving)

Calories 144, fat 10 g, carbs 1 g, protein 13 g, sodium 411 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Muffins. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Dessert Recipes You Can Make in Minutes!

Delicious Dessert Recipes You Can Make in Minutes!

Satisfy your sweet cravings with these quick and easy dessert recipes that are ready in just a few minutes!

Banana Foster Dessert

Amazingly delicious, this banana foster is super easy to put together and ready in just no time.

Serves 2 I Prep time 15 minutes

Ingredients

  • 2 bananas
  • 6 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup heavy cream
  • 2 vanilla ice cream scoops

Directions

  1. In a non-stick frying pan, add the sugar and vanilla extract. Let it melt over -medium-low heat and pour in the heavy cream.
  2. Mix until a light caramel develops, and add the halved bananas to the mixture.
  3. Cook for 5 minutes and serve with vanilla ice cream.
  4. Serve and enjoy.

 

 

Ricotta Coffee Mousse

If you are a big fan of cream and ricotta cheese, then this mousse will definitely melt your heart. You can serve either with chocolate shaving garnish or with a drizzle of cocoa powder on top.

Serves 4 | Prep. time 10 minutes

Ingredients

  • 2 cups ricotta cheese
  • 1 cup heavy cream, chilled
  • ⅓ cup Monk fruit sweetener
  • 1 ½ tablespoon instant espresso powder
  • 1 tablespoon powdered gelatin
  • shaved chocolate for garnish

Directions

  1. Blend all the ingredients in a blender.
  2. Garnish with shaved chocolate.
  3. Serve.

 

 

Brownie in a Mug

Forget about using difficult techniques to bake brownies at home! Now you can cook a brownie right in your microwave using this quick recipe.

Serves 2 | Prep. time 10 minutes | Cooking time 1½ minutes

Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • ¼ cup brown sugar
  • 1 ½ tablespoon coffee
  • ½ teaspoon vanilla extract
  • 1 large egg
  • Salt, a pinch

Directions

  1. Mix flour, cocoa powder, and the rest of the ingredients in a bowl until smooth.
  2. Pour cocoa batter into a mug and cook for 1½ minutes on high in the microwave.
  3. Serve.

 

 

Walnut Fudge

Another microwave fudge, but this time with walnuts. You can add other nuts and seeds to this fudge as well for a change of taste.

Serves 8 | Prep. time 10 minutes | Cooking time 1 minute

Ingredients

  • 1 cup unsalted butter (cut into ½ inch cubes)
  • 1½ cups walnuts, raw
  • 2 tablespoons vanilla extract
  • ½ cup milk (whole milk recommended)
  • 1 cup unsweetened cocoa powder (unsifted)
  • 32-ounce bag powdered sugar (about 8 cups, unsifted)

Directions

  1. Melt butter in a bowl by heating it in the microwave for 30 seconds.
  2. Blend walnuts in a food processor until finely chopped.
  3. Stir in vanilla, milk, melted butter, cocoa powder, and sugar; blend well.
  4. Spread the mixture in a suitable-sized square pan lined with parchment paper.
  5. Cut into squares and serve.

 

 

Single Serving Apple Crisp

This crumbly and crunchy apple crisp is an easy and quick way to enjoy the cobbler-like flavor without any long baking process.

Serves 2 | Prep. time 10 minutes | Cooking time 3 minutes

Ingredients

  • ½ teaspoon cinnamon powder
  • 2 ½ tablespoons turbinado sugar*
  • 2 ½ tablespoons whole-wheat flour
  • ⅛ teaspoon salt
  • 2 tablespoons pecans, chopped
  • ¼ cup quick oats
  • 2-3 pieces apples, chopped
  • honey for drizzling
  • 3 tablespoons coconut oil, for greasing

Directions

  1. Toss ¼ teaspoons cinnamon, 2 tablespoons sugar, 2 tablespoons whole wheat flour, salt, pecans, and oats in a bowl.
  2. In another mixing bowl, place apples with cinnamon, sugar, and flour.
  3. Divide the oats mixture into two 9-ounce ramekins.
  4. Add the apple mixture on top of the oats mixture.
  5. Place the ramekins in the microwave and cook for 3 minutes on high heat.
  6. Drizzle with honey, then serve.

* You can substitute for light brown sugar using the same quantities

 

 

***These recipes and more can be found in Louise Davidson’s Dessert in Minutes: Quick and Easy Dessert Recipes for Busy People to Make in Just a Few Minutes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Cookie Recipes to Fill Your Cookie Jars!

Delicious Cookie Recipes to Fill Your Cookie Jars!

Bake delicious cookies with easy step-by-step recipes! With these 5 delicious cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Pinwheel Cookies

Makes 60 | Prep time 15 minutes | Chill time 1-2 hours | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ cup baking cocoa

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy.
  3. Stir in the eggs and mix until combined. Mix in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Fold the dry ingredients into the dough and form a dough.
  6. Divide the dough into two parts and fold the cocoa powder into one part.
  7. Roll out the dough onto a lightly floured working surface. Place them one onto the other.
  8. Roll the dough up together, wrap the dough with plastic wrap, and place it in the refrigerator for 1-2 hours or 15-20 minutes in the freezer.
  9. Take the dough out and place it on a cutting board. With a sharp knife, slice them into ½-inch rounds.
  10. Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes.
  11. Let cool slightly before serving.

 

 

Classic Gingerbread Gentlemen

Makes 18 | Prep time 30 minutes | Chill time 1 hour | Baking time 10-12 minutes

Ingredients

  • ⅓ cup butter or butter-flavored shortening
  • ½ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Directions

  1. In a bowl combine the butter or butter-flavored shortening, molasses, brown sugar, and white sugar. Using an electric mixer, blend until creamy.
  2. Add in the eggs and continue beating until blended.
  3. In another bowl, sift together the flour, baking powder, ginger, cinnamon, and salt.
  4. Working in increments, slowly add the dry ingredients to the wet ingredients, mixing just until blended.
  5. Cover the dough and place it in the refrigerator for at least one hour or until firm.
  6. Remove the dough from the refrigerator and preheat the oven to 375°F. Lightly grease or line a baking sheet.
  7. Roll the dough out onto a lightly floured, flat surface.
  8. Use gingerbread men cutouts to cut out the shapes of the cookies.
  9. Transfer the cookies to the prepared baking sheet and place it in the oven.
  10. Bake for 10-12 minutes, or until the edges are nicely browned.
  11. Cool on a baking rack and frost, if desired.

Note: You can decorate your gingerbread gentlemen with nuts or candies before baking if desired.

 

 

Italian Butter Cookies with Jam

Makes 40 | Prep time 30 minutes | Baking time 15 minutes

Ingredients

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 cup powdered sugar
  • 4 egg whites
  • ⅓ cup almond paste
  • Pinch of salt
  • 3¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup seedless strawberry or raspberry jam

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the almond paste, butter, vegetable shortening, and powdered sugar until creamy and fluffy.
  4. Add the egg whites and mix well.
  5. Stir the dry ingredients into the wet ingredients and mix until a dough forms.
  6. Transfer the dough into a pastry bag fitted with a large star tip.
  7. Form the cookies into a round tight crown on a baking sheet lined with parchment paper.
  8. Bake in the oven for about 13-15 minutes.
  9. Let cool completely and then add some jam in the middle of each cookie.

 

 

Rugelach Cookies

Makes 16 | Prep time 10 minutes | Freeze time: 30 minutes | Baking time 18 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 cup butter, cold, cubed
  • 8 ounces cream cheese, cold and cut into large pieces
  • ½ cup apricot jam
  • ½ cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1 large egg, lightly whisked for brushing

Directions

  1. In a large mixing bowl, mix the flour and salt.
  2. Add the cold butter and cream cheese and work them into the flour mixture to form a smooth dough.
  3. Divide the dough into two pieces and roll out each piece in a circle.
  4. Spread the whole dough with half of the apricot jam and sprinkle on some cinnamon, granulated sugar, and half of the chopped walnuts.
  5. Cut the dough into 8 equal triangles and roll each into a roll.
  6. Arrange the cookies on a baking sheet lined with parchment paper.
  7. Repeat with the second piece of dough.
  8. Cover with plastic wrap and place in the freezer for 30 minutes.
  9. Lightly brush the cookies with the lightly whisked egg.
  10. Bake in a preheated oven at 350°F (180°C) for about 18-20 minutes.
  11. Let cool before serving.

 

 

Coconut Macaroons

Makes 20 | Prep time 20 minutes | Baking time 25 minutes

Ingredients

  • 3 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 5 cups sweetened shredded coconut

Chocolate Coating

  • 1½ cups chocolate chips
  • 1 tablespoon butter

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar, vanilla, and a pinch of salt.
  2. Beat until foamy and the egg whites are translucent.
  3. Stir in the coconut.
  4. Use a medium cookie scoop to form the macaroons. Arrange them on a baking sheet lined with parchment paper.
  5. Bake in a preheated oven at 350°F (180°C) for 15–17 minutes.
  6. Let cool completely on the baking sheet.
  7. Add the chocolate chips and butter to a bowl and melt in the microwave for 2 minutes on medium.
  8. Mix until creamy and dip each macaroon to coat the bottom of the cookie.
  9. Arrange the macaroons on the same sheet where they were baked and let the chocolate set before serving.

 

 

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 To download the featured recipes, click here.

Refreshing Sorbet Recipes!

Refreshing Sorbet Recipes!

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Raspberry Sorbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ¼ cup water
  • 12 ounces fresh raspberries
  • ½ cup water

Directions

  1. In a saucepan over medium heat, combine the water and sugar and bring to a boil.
  2. Cook for about 5 minutes, remove it from the heat and then let it cool completely.
  3. In another saucepan over medium heat, heat the raspberries with the water and let them boil for about 10 minutes. Let them cool completely.
  4. Place cooked and cooled cranberries, in a blender or food processor mix until smooth. Strain the juice through a fine-mesh sieve.
  5. Pour in the cooled simple syrup and pulse to mix.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight).
  7. Pour the mixture in a Pyrex or stainless steel 9×13 pan and freeze for 30 minutes. The edges should start freezing.
  8. Using a handheld electric mixer, beat the sorbet for 1 minute, until smooth.
  9. Return to the freezer for another 30 minutes and beat again as before. Repeat this step 4–5 times until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  10. Serve right away or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 93, fat 0 g, carbs 20.2 g, sugar 15.6 g, protein 0 g, sodium 1 mg

 

Strawberry Mango Pops

Surprise the kids with these healthy ice pops made at home!

Makes about 6 pops

Ingredients

  • 3 cups mango purée
  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons honey

Directions

  1. Stir the strawberries and honey into the mango purée.
  2. Spoon the mixture into ice pop molds and add sticks or lids.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 140, fat 0.6 g, carbs 36.5 g, sugar 30.1 g, protein 1.1 g, sodium 4.0 mg

 

Coffee Granita

This chilled coffee drink is perfect to serve at a summer brunch.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • 2 cups strongly brewed coffee
  • ½ cup coffee liqueur

Directions

  1. Combine the granulated sugar and coffee in a saucepan over medium-low heat.
  2. Mix until the sugar is dissolved, but do not allow the mixture to boil.
  3. Add the coffee liqueur and bring the whole mixture to a boil.
  4. Cook for about 5 minutes, and then set it aside to cool for about 15 minutes.
  5. Transfer the mixture into a freezer-safe container and let it freeze for 1 hour.
  6. Using a fork, scrape and loosen the whole mixture and put it back in the freezer.
  7. Repeat the same step every hour for the next 3 hours, or until the mix becomes a crystallized slush.
  8. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 212, fat 0.1 g, carbs 41.3 g, sugar 41.2 g, protein 0 g, sodium 4 mg

 

 

Orange Slushie

Keep it simple with this chilly and refreshing summer classic.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups ice cubes
  • 3 oranges, peeled and diced
  • 2–3 tablespoons water
  • 2 tablespoons agave syrup

Directions

  1. In a high-speed blender or food processor, combine the ice cubes with the orange pieces and pulse until only small chunks remain.
  2. Add the water and agave syrup and blitz again until well mixed.
  3. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 97, fat 0.2 g, carbs 24.6 g, sugar 12.9 g, protein 1.3 g, sodium 7 mg

 

Fruity Shaved Ice

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 ½ cup fresh or frozen fruit
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, combine the fruit, lemon juice, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2–3 minutes.
  3. Transfer the whole mixture into a blender or food processor, and process until a fine purée form.
  4. Strain the whole mixture through a fine-mesh sieve and cover with plastic wrap.
  5. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  6. Put the shaved ice in serving cups and pour some of the fruit syrup on top of the ice.
  7. Serve immediately and enjoy.

Nutrition per Serving

Calories 106, fat 0 g, carbs 28.1 g, sugar 27.3 g, protein 0 g, sodium 2 mg

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

Click here to download a copy of the recipes above!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Summertime is here! It’s time to make some ice cream. This easy, creamy and so delicious butter pecan ice cream will have the kids and adults alike ask for more. You can easily make it with an ice cream maker but also without one. Both methods are detailed in the directions. Enjoy!

Ingredients

  • 1 cup pecans halves
  • ¼ cup butter*
  • 1 pinch
  • 1 ½ cups whole milk
  • 2 ½ cups heavy cream
  • 2 teaspoon pure vanilla extract

Directions

  1. In a medium-sized pan, melt the butter on low heat. Add the pecans and let the butter foam, stirring a few times. Let cook for 6-8 minutes. Using a slotted spoon, remove the pecans from the pan and place on a plate. Cover with plastic wrap and refrigerate until you are ready to make the ice cream.
  2. Using a whisk, mix the sugar, milk, and a pinch of salt in a bowl, preferably with a spout so it easy to pour the ice cream mixture. I use a large glass measuring cup. Whisk until the sugar is dissolved, about 2 minutes.
  3. Add the heavy cream and vanilla. Whisk to combine well.
  4. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 hours or overnight.

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Pull out the ice cream mixture from the refrigerator and whisk to mix it well.
  3. Pour the mixture into the ice cream machine.
  4. Connect the machine and press ice cream and the start button.
  5. About 5 minutes before then end of the churning process, add the pecans one by one into the ice cream and let it mixin with the ice cream.
  6. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

 

Without an ice cream maker

  1. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream for 1 minute to break up the cream and make it creamier.
  2. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is harder. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  3. In the last churning add the pecans before beating and beat the ice cream one last time the pecans will spread.
  4. Serve right away or transfer the ice cream to an airtight freezer-safe container.

* if using unsalted butter, add 1 teaspoon of kosher salt. If using salted butter, there is no need to add salt.

For more frozen dessert ideas, you can have a look at Louise Davidson’s cookbook Healthy Frozen Dessert Recipes: Ice Pops, Slushes, Sorbet, Treats on Sticks, Frozen Yogurt, Frozen drinks, Pies, Bars, Parfaits and More. Click here to learn more.

 

To download and print the recipe, click here