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  • in Recipes

    Honey-Orange Parker House Rolls

    In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast at medium-low speed until well combined.In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note on page 85] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.Preheat oven to 350°F (180°C). Line 2 (17½×12½-inch) rimmed baking sheets with parchment paper.In a medium saucepan, heat honey, orange zest, remaining ¼ cup (56.5 grams) butter, and remaining ¼ teaspoon salt over medium heat, stirring frequently, until butter is melted and mixture is well combined. Remove from heat; stir in almond extract. Set aside.Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 10×9-inch rectangle. Turn dough so smoothest side is facing downward, and reroll into a 10×9-inch rectangle, if necessary. Using a pastry wheel or pizza cutter, cut dough into 10 (4½×2-inch) rectangles, trimming edges slightly, if necessary. Brush each rectangle with honey mixture, leaving a ¾-inch border on one short side. Starting with short side opposite border, roll up strips, jelly roll style, and pinch seam to seal. Place, seam side down, at least 1½ inches apart on a prepared pan. Repeat procedure with remaining dough. Reserve remaining honey mixture. Cover dough, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, about 25 minutes.In a small bowl, whisk remaining 1 egg (50 grams). Brush top of dough with egg wash.Bake, one batch at a time, until light golden brown, 13 to 16 minutes, loosely covering with foil to prevent excess browning, if necessary. Brush and serve with any remaining honey mixture. LEGGI TUTTO

  • in Recipes

    Lemon Raspberry Cheesecake

    This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

    This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
    Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

    This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

    Make the Raspberry Coulis
    Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
    Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

    Make the Vanilla Cake Layer
    This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
    Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

    Make the Lemon Cheesecake Layer
    Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
    After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

    Assemble the Layers
    In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

    Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

    Lemon Cream Topping
    This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
    Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

    After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

    Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
    I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

    Related recipe: Chocolate-Raspberry Bavarian Torte

    Lemon Raspberry Cheesecake

    Heather Baird

    This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

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    Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

    Course DessertCuisine American

    Servings 12

    Equipment9×3-inch springform pan
    Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
    Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
    NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
    Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
    Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
    Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
    Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

    Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Sesame-and-Green Onion Knots

    In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour.Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you.In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

  • in Recipes

    Our Best Irish Bakes for St. Patrick’s Day

    St. Patrick’s Day is quickly approaching, and we’re ready to dive into the world of Irish baking. Whether it’s the aroma of freshly baked soda bread, the rich taste of gur cake, or adding Guinness to a batch of brownies, these Irish bakes will add a pinch of magic to any celebration.

    A true Irish delight, Gur Cake goes by a number of quirky names, from chester cake to donkey’s gudge. At its origin, the name “gur” is believed to hail from the term “gurrier,” a nickname for children skipping school who would purchase this affordable treat at bakeries. With a sticky and sweet fruit filling made up of chewy Valley Fig Growers’ California Figs and leftover sponge cake soaked in strongly brewed Irish breakfast tea, this cake is as economical as it is delicious. Rich, caramel notes from the figs marry effortlessly with the combination of warm spices found in the cake, and two layers of flaky Shortcrust Pastry add just the right amount of buttery bite. Perfect for an afternoon tea or a St. Patty’s Day celebration, the Gur Cake is a fig-filled wonder you won’t want to miss.

    Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

    Like your coffee cake with a little kick? Irish cream liqueur gives this Berries & Irish Cream Coffee Cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and rich flavor.

    Raise a pint to your new favorite brownies – our Guinness Brownies! A double hit of extra stout beer in the batter and the frosting brings a tangy, hop-filled punch you never knew you needed.

    Behold: a nightcap coffee cake. Buzzing with espresso, topped with a sprinkling of espresso sugar, and packed with two layers of crumbly whiskey spiked streusel, this Irish Coffee Coffee Cake is a tender delicacy you’ll enjoy to the last crumb.

    The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

    County Cork’s misty seaside cliffs and rolling green pastures are home to the cows that make some of Ireland’s best Irish cream. After meeting the founder and experiencing the artisan nature of Five Farms Irish Cream Liqueur, we knew it was destined to be featured in this marble cake frosted with a buttercream that showcases the liqueur’s delicate flavor and incomparable quality.

    Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

    Irish stout and chocolate are a winning combination that meets right at the corner of bitter and sweet in this Chocolate-Stout Coffee Loaf Cake. The stout is a boon to the cocoa flavor and the secret to this loaf-style coffee cake’s supremely tender texture. The alcohol inhibits gluten formation, yielding a particularly delicate crumb. LEGGI TUTTO

  • in Recipes

    Classic Snickerdoodle Cookies

    Looking for the perfect batch of Classic Snickerdoodle Cookies? Look no further! This recipe guarantees cookies that are soft and chewy every time.

    Every baker needs a recipe for Classic Snickerdoodle Cookies in their repertoire. And this one’s my favorite. I’ve made countless batches, so it’s a little unbelievable to me that I’m just now sharing them with you. It seems that 2024 is the year that I re-explore classics and family recipes. It’s so important to include these essential and fundamental recipes here. Because everyone loves them, and for good reason!
    These cinnamon-sugared rounds are pure comfort food, and a taste of childhood for many. You won’t find a recipe easier than this one – it’s extremely simple to throw together and yields the most buttery, soft and chewy snickerdoodles ever! The cinnamon-sugar coating provides just the right amount of cozy. They’re done in about 45 minutes from start to finish, so they’re the perfect lazy weekend bake.

    Ingredients for the Perfect Batch
    First, whisk together the all-purpose flour, baking soda, cream of tartar, and fine grain sea salt. The cream of tartar serves as an acid in this recipe, preventing the sugar in the dough from crystalizing. Which helps the cookies stay soft and chewy instead of crunchy. It’s also a leaven, which gives the cookies their characteristic pillowed exterior.
    Note: Sometimes cream of tartar will clump during storage over time. If you pull a lumpy teaspoonful from the bottle go ahead and sift it! Nobody wants to find a bitter lump of cream of tartar in their cookie.

    Creaming the Butter and Sugar
    In a separate large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial for creating the perfect texture in your cookies. Creaming the butter and sugar helps to incorporate air into the mixture, resulting in a lighter and more tender cookie. Next, mix in the eggs.

    Combining the Wet and Dry Ingredients
    Add the dry ingredients to the creamed butter and sugar mixture. Using an electric hand mixer (or a stand mixer fitted with paddle attachment), beat together on low speed until the dry ingredients are fully incorporated with the wet ingredients, and a smooth dough forms. Avoid overmixing, as this can lead to tough cookies. The dough will resemble that of sugar cookies.
    Chill the dough in the refrigerator for 30 minutes (or overnight if you like). Chilling the dough helps it firm up, making it easy to scoop and roll into balls. It also reduces spreading during baking.

    Rolling the Dough in Cinnamon Sugar
    While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, combine 2 tablespoons of granulated sugar and 1 tablespoon ground cinnamon. I add a pinch of salt to this mixture to make the flavors really pop! This is optional. But give it a try! Just a pinch.
    After the dough has chilled, use a cookie scoop (I like this one) to portion out the dough. Roll each scoop into a ball between your palms. Then, roll each cookie dough ball in the cinnamon sugar mixture until evenly coated.

    Baking and Cooling the Snickerdoodles
    Place the coated dough balls onto parchment-lined baking sheets, leaving about 2″ space between each cookie. Bake in the preheated oven for 8 minutes, or until the edges are set, the cookies are puffed, and the tops are lightly golden brown. Be cautious not to overbake; these cookies are done at 8 minutes. They may seem slightly underdone in their centers, but will firm up as they cool.
    Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps to prevent them from breaking apart when they’re still warm.

    Tips for Cookie Success!

    Make sure your butter is softened. Room temperature is even better – the butter will cream more easily with the sugar and create a better texture in your cookies.
    Don’t skip the chilling step! Chilling the dough helps to prevent the cookies from spreading too much during baking, resulting in thicker and chewier cookies.
    For extra flavor, you can add a teaspoon of vanilla extract to the dough along with the eggs. I usually do not add vanilla to this recipe, because it allows the buttery flavor and the cinnamon-sugary goodness to shine.
    1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar. This adds a little depth of flavor, but it will compact the cookie’s texture.
    Store any leftover cookies in an airtight container at room temperature for up to 3-4 days.

    Customizations
    Gluten-Free Option: For a gluten-free version, simply substitute 1 to 1 or cup for cup gluten-free flour in equal amounts for the all-purpose flour in this recipe. I personally enjoy using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which yields fantastic results.
    Dairy-Free Option: If you’re avoiding dairy, you can use a dairy-free butter alternative in place of regular butter. Look for brands like Earth Balance or Miyoko’s Creamery for a rich and creamy buttery flavor without the dairy.

    With their soft and chewy texture and cinnamon sugar coating, these classic snickerdoodle cookies are sure to be in regular rotation. They’re perfect for enjoying with a glass of cold milk or alongside a cup of hot coffee. They also make a nice care package gift, and are certainly most welcome on holiday cookie trays.
    Related Recipe: Chocolate Chunk Cookies

    Classic Snickerdoodle Cookies

    Heather Baird

    These soft and chewy cookies are coated in a perfect blend of cinnamon sugar. This recipe is simple and classic with all the hallmarks of traditional old-school snickerdoodles. For the best results, remember to chill the dough before baking and be mindful not to overbake—optimal doneness occurs at around 8 minutes. The cookies may seem slightly underdone, but they will firm up as they cool. You may notice the lack of vanilla extract in this recipe. I prefer these cookies without it, because the cinnamon and butter flavors really shine through. However, if you’d like to add vanilla to your dough, do so when you add the eggs. (1 1/2 teaspoons.)

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    Prep Time 8 minutes minsCook Time 8 minutes mins30 minutes chill time 30 minutes minsTotal Time 46 minutes mins

    Course DessertCuisine American

    Servings 36 cookies

    Equipmentbaking sheetsparchment papercookie scoop
    Ingredients US CustomaryMetric Cookie Dough2 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar sifted1/8 teaspoon fine grain salt1 cup unsalted butter at room temperature1 1/2 cups granulated sugar2 large eggsCinnamon-Sugar Coating2 tablespoons granulated sugar1 tablespoon ground cinnamonPinch of salt
    Instructions Cookie DoughPreheat the oven to 400°F. Cover two or more baking sheets with parchment paper.In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.Cinnamon-Sugar CoatingMeanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.Store cookies air tight.
    NotesWhat to expect: Buttery, cinnamon-sugar coated snickerdoodle cookies that have all the hallmarks of the classic. Soft and chewy, slightly pillowed with some crackling on top – and above all perfect for sharing. 
    Brown Sugar: 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar in the dough. This adds a little depth of flavor, but it will slightly compact the cookie’s texture.
    Cream of Tartar: Don’t skip the cream of tartar in this recipe—it helps to give the cookies their characteristic tangy flavor and chewy texture. Also sift the cream of tartar if it looks lumpy.
    Bake Time: These cookies are perfectly done at 8 minutes in most ovens. 10 minutes will make the exterior slightly crunchier.
    Gluten-Free: Use cup for cup or 1-to-1 gluten-free flour in place of the all-purpose flour. Bob’s Red Mill or King Arthur Baking’s flours are excellent choices for this recipe. 
    Store: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
    Freezer Friendly: This snickerdoodles recipe is freeze-able! After rolling the dough into balls and coating them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, making sure they are not touching.
    Place the baking sheet in the freezer and flash freeze the dough balls for about 1-2 hours, or until they are firm.
    Once the dough balls are frozen, transfer them to a freezer-safe container or resealable plastic bag. Layer parchment paper between the dough balls to prevent sticking. Store the dough balls in the freezer for up to 2-3 months.
    Remove the desired number of frozen dough balls from the freezer and place them on a lined baking sheet, spacing them apart. Cover with plastic wrap and thaw overnight in the refrigerator. Bake as directed.
     

    Keyword all purpose flour, butter, cinnamon sugar coating, classic snickerdoodle cookies, cream of tartar, granulated sugar, homemade, Snickerdoodle Cookies, Snickerdoodles, soft and chewy, unsalted butter

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Easy Irish Soda Bread

    This recipe for Easy Irish Soda Bread makes a hearty round loaf with a crunchy crust and soft interior. Using just five ingredients, it offers a taste of Ireland’s culinary heritage in every slice.

    Over the course of a few years, I’ve been on a mission to find the perfect Irish Soda Bread recipe. Both for my blog and personal enjoyment. At first, I tried recipes that were enriched with butter and eggs. But despite my efforts (and careful handling) the bread often turned out too dense or rubbery inside. It wasn’t until I pared down the ingredients that I saw real improvement. With just a handful of pantry staples, the bread turned out tender and moist. The best recipe had been there all along. Because the truly authentic and traditional Irish Soda Bread recipes  – the ones that sustained and preserved an entire nation – use only a few basic ingredients.
    The bread is a cherished staple of Irish cuisine. Born out of necessity during lean times, it’s practically a metaphor for the Irish people’s resourcefulness and resilience. This Easy Irish Soda Bread stems from the most traditional recipe, requiring just five basic ingredients. Or six, if you include raisins or currants.

    Irish Soda Bread History
    Historically, Ireland faced periods of hardship, particularly during the 19th century, marked by poverty, famine, and economic instability. Yeast was scarce and if available, expensive. Before I started researching in earnest, I wondered why the Irish people didn’t use brewer’s yeast like medieval Europe did. Because beer making was booming during that time! (Guinness was a massive brewery around the time of the Great Potato Famine, exporting beer throughout the world.) But commercialized production of brewer’s yeast made it an unsuitable leaven, and it wasn’t accessible to the average household. Instead, baking soda was favored because it was easier to find and inexpensive. This made it a practical choice for everyday baking. During these times, traditional Irish Soda Bread became a staple food for many families due to its simplicity, affordability, and ability to nourish.

    The Simplest Ingredients
    With just five basic ingredients, this recipe is incredibly easy to make. But the first order of business is to preheat your oven to 450°F. The bread comes together quickly and the oven needs to be ready to receive the freshly formed loaf.
    Sift together the dry ingredients: flour, baking soda, salt, and sugar. Now, be aware that sugar is a modern addition to this bread but we’re only using a little bit. This aids in developing a well-browned crusty crust during baking. And since we’re using a modern oven and not baking it in hot coals, I think it’s an acceptable concession. It also adds flavor and helps activate the baking soda. Along with the acid in the buttermilk, this gives the loaf proper rise.

    Make a well in the center of the flour mixture and pour the buttermilk into the center. Stir briefly until the ingredients are just moistened. Watch the video at the end of this blog post that shows my stirring method. I mostly prod the mixture and turn it over until everything is moistened, which is less than 30 seconds, as to not overdevelop the gluten.

    Add Raisins or Currants
    At this stage, add the raisins or currants, if using. This is also a more modern addition that Irish families often add to their bread. Other mix-ins could include caraway seeds and herbs. Stir together until a thick, slightly sticky dough forms. Stir in the additions. Which takes about 10 more seconds.

    Shape the Dough
    Turn the dough out onto a lightly floured surface and very gently – and very briefly – knead it together a few times until all the dough sticks together (about 3-4 turns). Pat it into a ball. Score a cross about 1″ deep in the center of the bread using a serrated knife or a very sharp chef’s knife.

    Here’s a plain loaf without the raisins. Which is slightly easier to score and makes a cleaner cut because there’s no raisins to drag the knife through.

    Bake at a High Temperature
    When first testing Irish Soda Bread recipes, the baking temperatures varied wildly from recipe to recipe. I’ve found that a higher temperature gets the job done effectively. It helps the bread to rise quickly, pushing apart the score marks in order to bake evenly throughout the entire loaf.
    Once the bread is formed and scored, transfer it to a parchment-lined baking sheet and immediately get it into the oven. Why the hurry? When the buttermilk is added to the dry ingredients, the lactic acid activates the baking soda. The reaction releases carbon dioxide gas which is the sole leaven in this bread – so, time’s a ticking!
    Bake the loaf for 40-45 minutes. You’ll know it’s done when the exterior is brown, craggy and split at the score, and the bread is well-risen. Tap your knuckles on the bottom of the loaf and if it sounds hollow, it’s done. Then transfer it to a cooling rack.

    Serving Suggestions for Irish Soda Bread
    This bread pairs with all kinds of dishes, sweet and savory. And it really requires no special green-wearing holiday to enjoy it. Here are a few ways I like to eat it.

    Soup or Stew: Serve on the side of a bowl of soup or stew. The bread’s dense crumb is ideal for soaking up broth or sauces.
    Cheese Board: Build a board of Irish cheeses such as Dubliner sharp cheddar, Emerald Irish brie, and Somerdale Claddagh blue cheese. Serve toasted slices of Irish soda bread as an accompaniment instead of crackers.
    Irish Pub Fare: Pair the soda bread with classic pub fare such as shepherd’s pie or bangers and mash. The hearty nature of the bread definitely belongs in the same ‘comfort food’ family as these dishes.
    Corned Beef and Cabbage: This bread is perfect alongside a traditional St. Patrick’s Day feast of corned beef and cabbage. Its subtle sweetness compliments the savory meat and cabbage dish.
    Irish Tea Time: Enjoy Irish Soda Bread smeared with creamy Irish butter and your favorite jam or marmalade. Lemon curd and traditional clotted cream also go well with the bread’s dense crumb and tangy buttermilk flavor. Serve it alongside your favorite brewed tea.

    It seems a little crazy that something so simple can be so delicious. I firmly believe that the best version of Irish Soda Bread is the easiest. The absence of extraneous ingredients in the dough such as eggs and butter actually makes this bread more tender!

    Related recipe: 3 Ingredient Butter Me Not Muffins

    Easy Irish Soda Bread

    Heather Baird

    This Easy Irish Soda Bread recipe is straightforward in preparation with very simple ingredients. It makes a rustic, hearty round with a crunchy crust and soft interior. This versatile bread pairs well with a variety of dishes, both sweet and savory. Serve it with corned beef and cabbage, or simply topped with Irish butter.Raisins or currants are a more modern addition to this bread, but they are delicious. Although completely optional.

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    Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins

    Course Bread, BreakfastCuisine Irish

    Servings 10 slices

    Equipmentlarge baking sheetparchment paperserrated knife
    Ingredients US CustomaryMetric 4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 tablespoon granulated sugar2 cups buttermilk1 cup raisins or currants optional
    Instructions Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.Sift together the flour, soda, salt, and sugar over a large mixing bowl. Whisk together until well combined.Make a well in the center of the dry ingredients; pour in the buttermilk. Mix together using a rubber spatula for about 30 seconds, until the mixture forms a shaggy dough. Don’t overwork the dough – overmixing can make the interior rubbery. Add the raisins and mix in quickly, about 10 seconds more.Turn the dough out onto a lightly floured work surface. Knead briefly until the dough sticks together, about 3-4 turns. Form the dough into a ball. Transfer the dough to the prepared baking sheet.Score a cross in the top of the loaf using a large serrated knife, or a sharp chef’s knife, to about 1” depth. Immediately transfer the loaf to the preheated oven.Bake for 40-45 minutes, or until the loaf is split at the cross, and the crust is craggy and well browned. The loaf should be well risen and have a hollow sound when tapped on the bottom with your knuckles.Let bread cool slightly before slicing; serve warm. Use a serrated knife and sawing motions to slice the bread without flattening the crumb. Or, allow the bread to cool completely before slicing. Store airtight.
    NotesAvoid working the dough too much: It’s so easy to overdevelop the gluten in this dough by over-kneading or handling it too much. Mix the dry and wet ingredients together quickly until just moistened. This usually takes less than a minute.
    Don’t skip the cross: Scoring the bread is essential to this particular recipe, so that the bread splits when it rises and which helps the middle bake through. However, there’s more to it in Irish culture. Most Irish people believe you must bless the bread by putting a cross on it, to ward away evil. Can’t hurt, I say.
    Buttermilk substitute: For this recipe, place two tablespoons of white or cider vinegar in a large 4-cup capacity measure. Fill the cup to the 2 cup mark with whole milk and stir together. Use as a replacement for buttermilk in this recipe. While this isn’t going to produce the same tangy flavor and fluffy texture in this bread, in the name of resourcefulness – it will work.
    The Crust: This bread develops a very crusty, shatter-y, well browned crust. For me, that’s the whole point of this bread, to contrast the soft interior. However, if you’re someone who likes a softer crust, you can place the warm loaf in a bowl and cover with a tea towel. When the loaf is completely cool, the crust will be softened and somewhat easier to slice.

    Keyword all purpose flour, baking soda, buttermilk, easy recipe, fine grain salt, historical recipe, Irish cuisine, Irish Soda Bread, no butter, no eggs

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Black Pepper-and-Rosemary Angel Biscuits

    In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.Preheat oven to 425°F (220°C).In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm. LEGGI TUTTO

  • in Recipes

    Sour Cream Apple Coffee Cake

    This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
    Make sure to try my classic Coffee Cake recipe too!

    Table of Contents

    Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
    I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
    Why You’ll Love This Apple Coffee Cake

    Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
    Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
    Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

    Do You Have To Use Sour Cream In This Cake Recipe?
    I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
    Ingredients
    I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

    Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
    Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
    Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
    Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
    Eggs. I use large sized eggs in all my baking recipes.
    Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

    How To Make Apple Coffee Cake
    The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

    Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
    The remaining cake batter and cinnamon sugar mixture swirled into the batter.

    Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

    Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
    Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

    How To Store Apple Coffee Cake
    You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
    To Freeze:
    Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

    More Coffee Cake Recipes You Will Love

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    Sour Cream Apple Coffee Cake

    Author: Shelly

    Pin

    Description

    This apple twist on coffee cake is moist, tender, and delicious! 

    Ingredients

    Scale
    1x2x3x

    Crumb Topping

    1 cup cold butter, cubed
    3/4 cup light brown sugar 
    1/2 teaspoon kosher salt
    1 teaspoon ground cinnamon
    1 cup all purpose flour

    Cinnamon Swirl

    1/2 cup granulated sugar
    1 1/2 teaspoons ground cinnamon

    Cake

    1 cup butter, room temperature
    1 1/2 cups granulated sugar
    2 teaspoons vanilla extract
    4 large eggs
    16 ounces sour cream
    1/2 teaspoon kosher salt
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder
    3 1/2 cups all-purpose flour
    2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

    Glaze

    1 cup powdered sugar
    1 tablespoon milk
    1/2 teaspoon vanilla

    Instructions

    Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
    Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
    Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
    Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
    Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
    Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
    Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
    Repeat with the remaining batter and remaining cinnamon sugar.
    Sprinkle the crumb topping onto the cake evenly.
    Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool for 20 minutes.
    Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
    Serve warm or at room temperature. 

    Notes

    Store airtight at room temperature for up to 3 days. 
    Store airtight  in the refrigerator for up to 5 days. 
    Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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