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This Strawberries and Cream Prosecco Cake is your next excuse to celebrate! Layers of prosecco soaked sponge are topped with homemade strawberry filling and covered in whipped cream frosting. I really love baking with bubbly – . This recipe was developed with Valentine’s Day in mind. While chocolate will always reign supreme on this holiday, […] LEGGI TUTTO
Toast the New Year with Champagne Cream Puffs! These bite-size pastries are filled with champagne pastry cream and dipped in rich chocolate ganache. I’m squeezing in one last post for 2024 – because I can never resist the chance to create a toast-worthy treat for the New Year. For this year’s fête, I turned to […] LEGGI TUTTO
This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!
Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.
Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.
Make the Ganache
This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).
Make the Mascarpone Cream
Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!
Cherry Espresso Soak
This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.
Start Building
Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.
Cream and Ganache Layers
Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.
Repeat the Layers
Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.
Chocolate Shavings or Curls
Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.
Cherries on Top (Or Not!)
If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.
Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.
Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
I hope you love this fun fusion of German and Italian cuisine as much as I do.
Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare
Black Forest Tiramisu (No-Bake)
Heather Baird
This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.
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Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins
Course DessertCuisine German, Italian
Servings 12
EquipmentElectric mixer8×8 inch baking dish
Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use.
How to make chocolate shavings: Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
Top with cocoa powder: Instead of chocolate curls or shavings, you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using.
Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature.
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If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.
I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.
Make the Whipped Cream
Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.
Ice Cream Sandwiches
Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.
Layer Up!
Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.
More Layers
Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.
All-Important Hot Fudge
Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.
Even More Toppings!
Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!
Don’t Forget the Sprinkles!
Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.
This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.
I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
Related Recipe: Easy Ice Cream Sandwich Cake
Ice Cream Sandwich Sheet Cake (13×9)
Heather Baird
The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.
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Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 16
Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
Ingredients 3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches.
Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).
Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe
You may also enjoy: LEGGI TUTTO
This giant party sandwich, or “Bundtwich” is made for sharing! Layers of your favorite sandwich toppings are all assembled on a scratch-made white bread bun that has been baked in a bundt pan.
Father’s Day is coming up, and I’ve been cooking up a new menu for an all-around crowd pleasing feast. This giant party sandwich, or “Bundtwich” is the main attraction, and just perfect for the occasion. Not only is it a delicious sandwich piled high with deli meats and cheeses, it also makes a pretty great party centerpiece. Just look at it! Also, the special dads in my life are true sandwich connoisseurs, so this was a no-brainer.
So, what’s a Bundtwich? Plainly, it’s a giant ring-shaped sandwich made by baking bread in a bundt pan and then slicing it horizontally to fill with various sandwich ingredients. Reportedly, it was invented in 1986 by Dorothy Dalquist, wife of bundt pan inventor and Nordic Ware founder H. David Dalquist. It has since been made popular by Pillsbury, utilizing their canned breads to make the bundt-shaped sandwich buns. Much as I love a shortcut, this bundtwich bun is made using a scratch-made Amish white bread recipe. It’s sturdy and slightly sweet, which makes it perfect for splitting and stacking on all kinds of savory deli meats, cheeses, and dressings. And it’s not too hard to make – promise!
Feasting Ahead
Along with the big, beautiful, bundtwich, there are appetizers and sides linked in this post – in case you need help making your own Father’s Day spread. Although there are some heavy, meaty items on the menu that are widely considered “Dude Food”, I think the appeal is much wider. The fare is meant to feed your guests well. And any of these would be right at home at a family reunion, potluck, picnic, birthday – you get the idea.
Or if you’re totally up for the Father’s Day theme – complete with adorable Necktie Wreath (pictured) – then you can find Rachel Nelson’s DIY right here. It’s a no sew project to boot!
But first – let’s make a bundtwich bun.
Make the Dough
Start by mixing up warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. After 5 minutes, when the yeast is activated, add in bread flour a little at a time until a shaggy dough forms. Then, switch the the dough hook. Mix, adding just enough flour to form a cohesive soft dough. Knead for about 7 minutes. For more visuals, see the video just above the recipe card in this post.
Let the dough rise until doubled, which takes about an hour.
Shape the Dough
Knock the air out of the dough. Then, turn it out onto a lightly floured surface and pat it down, keeping its circular shape. Use a 3″ cookie cutter or pastry ring to cut a hole in the center of the dough.
Put it in a Bundt Pan and Bake
Place the dough in a greased and floured bundt pan, threading the hole in the bread over the bundt pan’s center tube. Use your fingertips to lightly tamp the dough down evenly. (Kind of like poking focaccia, but not as forceful.) Then, cover the pan and let rise until the dough reaches the top of the pan. About 45 minutes.
Bake and Butter the Bun
Bake the dough for 35-40 minutes, or until an instant read thermometer tests to 190°F (mine baked in 36 minutes). Turn the giant bun out onto a wire rack and brush it with melted butter. Not only does this add flavor, but it removes excess flour from the loaf. I chose to sprinkle the top with some sesame seeds (and you can too!) – bake for 5 more minutes to toast and set them.
Add Your Favorite Fillings
Prep the bun: Cut it in half and set the top aside. Use a fork to remove some of the middle of the bread to hollow it out. This makes more room for all the fillings. And save the bread scraps! They make excellent breadcrumbs.
Begin your fillings with some mayo or other dressing to keep the sandwich bread moist and flavorful (I also like blue cheese dressing on my sandwiches). Next, fill the hollow with shredded lettuce, or other veggies. I’m a self proclaimed ‘Two Salad Sue’ so I topped mine with even more greens, some leaves of romaine.
Create a Sampler Bundtwich
Add a variety of meats and cheeses for the ultimate party sub sampler. Here I’ve assembled a trio of Black Forest ham, roast turkey, and roast beef deli meats. Also three cheeses: Swiss, Colby jack, provolone. Of course, you can simplify it with only one type of meat and cheese. The curation is all up to you!
Add red onion and tomato – and anything else you’d like, such as a shake of Italian seasoning, oil and vinegar – to your party bundtwich. Let your favorite sandwich shop sub be your inspiration.
This Bundtwich is large and in charge! It’s both a tasty sandwich and party centerpiece. It will feed at least a dozen guests, or 8 very hungry people with big appetites.
Here’s the entire spread – complete with some easy sides, appetizers, and desserts. Following is a rundown of some menu items – with some favorite recipes from the Sprinkle Bakes archives linked.
Pepperoni Pizza Monkey Bread
This super scrumptious and EASY Pepperoni Pizza Monkey Bread is made with ready-made pizza dough from the grocery store. Each little pizza dough nugget is stuffed with mozzarella cheese and pepperoni. The original recipe is baked in a bundt pan, but it’s just as easy to make them in a muffin tin. Instructions for making them into muffins is in the recipe’s notes right here.
Jalapeno Poppers
Delicious and and oh-so snackable – these Bacon Wrapped Jalapeno Poppers are real crowd pleasers. They’re not hard to put together, and you can assemble them a day ahead and store them in the refrigerator. So cheesy! Remove the jalapeno seeds for less heat, or keep them in for a real kick! One of our favorite appetizers, ever.
Blondies and Brownies
My dad loves peanut butter anything! So these a pan of Peanut Butter Chocolate Chip Blondies is a must! They’re so chewy and satisfying. Or, for the beer enthusiast in your life, try my Five Ingredient Guinness Brownies which are so fudgy in their centers with crackled tops. The Guinness flavor is subtle, and somehow, makes the cocoa in the brownies taste even more chocolaty!
A Few Convenience Foods
To maximize the spread and shortcut the work, consider getting a couple of things ready-made from the grocery store. Pigs in blankets and potato skins from the freezer section just need a short bake in the oven. Salsa and chips and mixed nuts are party favorites, and simply need to be plated.
I like to serve a couple of special beverages, aside from sweet tea (house wine of the south) and pitchers of ice water. Bottles of dad’s favorite beer, and mixed drinks such as well-garnished bloody mary cocktails will get the party started. For those who don’t imbibe, I often serve bottled soft drinks such as Mexican Coca-Cola and root beer.
This Bundtwich is endlessly customizable! It’s so easy to switch up with your favorite sandwich dressings and fillings. I think an Italian themed bundtwich would be delicious, dressed with pesto, provolone, and salami. How about a Philly cheesesteak version? Or a vegetarian version loaded with crunchy veggies, greens and cheeses? I’m totally up for all of them!
The real MVP of this dish is the scratch-made white bread bun. It holds everything together beautifully. The recipe will yield one bundt bun, or can be made into two 9×5 inch loaves. If you’re just hankering or some really good, lightly sweet white bread.
Enjoy!
Publisher note: From a small online publisher to freelancers and publishers for larger kitchen-centric blogs – If you are mining my blog for content ideas, please wait a few weeks to publish your very similar content so it’s not so obvious. That said, I’m truly grateful for anyone who chooses to read my blog, and I understand that online creators inspire each other. Sincerely, -h.
Related Recipe: Make Ahead Party Food with Recipes
Bundtwich Party Sandwich
Heather Baird
This giant party sandwich can be endlessly varied to include your favorite deli meats and cheeses. The scratch-made white bread is a very basic recipe but really delivers on flavor – and, when baked in a bundt pan, it has all the structure needed to hold many savory sandwich fillings.The amounts of deli meats, cheeses, and dressings listed in this recipe are suggestions. Add more or less according to your taste or guest list. The bread recipe can also be baked in two 9×5 inch loaf pans. See the recipe notes for instructions and bake times.
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Prep Time 30 minutes minsCook Time 36 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 6 minutes mins
Course Main CourseCuisine American
Servings 12
Equipment12 cup bundt panPastry brushinstant read probe thermometer
Ingredients White Bread Bun2 cups warm water 110°F2/3 cup granulated sugar1 1/2 tablespoons active dry yeast1/4 cup vegetable oil1 1/2 teaspoons fine grain salt6 cups bread flour1/4 cup salted butter melted1 tablespoon sesame seeds optionalSandwich Fillings1/2 cup mayonnaise1 1/2 cups shredded lettuce such as romaine or iceberg10 whole romaine lettuce leaves3/4 lb. Black Forest ham deli meat3/4 lb. roast turkey deli meat3/4 lb. roast beef deli meat6 slices Swiss cheese6 slices Colby jack cheese6 slices provolone cheeseRed onion to taste (I used 10 rings 1/4-inch thick)2 medium tomatoes cut into 1/4-inch slices
Instructions White Bread BunIn the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and sugar. Stir until dissolved. Stir in yeast. Let stand 5-7 minutes, or until yeast is well bloomed with a foamy, bubbly appearance.Add the oil and salt. Mix briefly. Turn the mixer on low and add 4 cups of flour. Mix until a shaggy dough forms. Replace the paddle attachment with the dough hook. Turn the mixer on low and add more flour a little at a time. You may not have to use all of the flour (I used about 5 1/4 cups).When a cohesive soft dough forms cleans the sides of the bowl (but may stick a little in the bottom of the bowl) turn the mixer to medium speed. Knead for 7 minutes with the dough hook. Remove dough to a greased bowl and turn over once to coat. Cover with a piece of plastic wrap that has been lightly misted with cooking spray.Place the bowl in a warm place to rise until doubled, about 1 hour. Punch down the dough. Turn the dough out onto a lightly floured surface. Use a 3-inch wide round cookie cutter to stamp a round hole in the center of the dough.Grease and flour a large 12 cup bundt pan (or use flour-based baking spray). Place the dough into the prepared pan, threading bundt pan center through the hole in the dough. Use fingertips to lightly press the dough evenly into the pan, kind of like poking focaccia, but not as forceful (see video for action). Cover the pan with a piece of plastic wrap that has been lightly misted with cooking spray. Transfer the pan to a warm place to rise until it comes to the top of the pan, about 40-45 minutes.Preheat the oven to 350°F.Bake for 35-40 minutes, or until the top is golden brown and the bread is fragrant. The bread is done when it reaches 190°F on an instant read thermometer (insert the thermometer into the deepest part of the well in the bundt pan). Let cool in the pans 5 minutes, and then turn out onto a wire rack. Brush with melted butter. Sprinkle on sesame seeds if desired. If using sesame seeds, bake the bread for 5 minutes more in the oven to toast the seeds, and to set them on the bread.Allow the bread to cool completely before filling.Assemble the SandwichUse a large serrated knife to cut the bread loaf in half horizontally. Remove the top. Use a fork to remove some of the middle of the bread to create a hollow in the loaf. Spread half of the mayonnaise over the bottom half of the loaf, and spread the other half over the cut side of the loaf top.Fill the hollow with shredded lettuce, then top with romaine leaves. Place Black Forest ham over 1/3 of the sandwich, followed by roast turkey over another 1/3, and then the roast beef over the final 1/3 of the sandwich.Arrange Swiss cheese over the ham, Colby jack over the turkey, and provolone over the roast beef. Top with red onion and tomatoes. Place the bun top over the tomatoes and press down lightly.Cover the sandwich with plastic wrap and store in the refrigerator until ready to serve. This can be made a few hours ahead of serving, but should be served the same day it is assembled.
NotesWhat to Expect: A giant, delicious sub-inspired sandwich with all the fixings. The bread has a light but obvious sweetness, which is nice alone, but it disappears once the entire sandwich is assembled with all those savory fixings.
Flour Amounts: As stated in the recipe, you may not need to use all the flour in the dough. Add just enough to make a cohesive soft dough that isn’t sticky.
Cutting the Sandwich: You’ll want to skewer each sandwich piece as you slice it, so individual servings don’t fall apart. So be sure to pick up some long party picks to use for serving.
Bake as 9×5 Loaves: After the first rise, deflate the dough. Knead briefly, just a few turns, then divide in half. Shape the dough into loaves by flattening each piece into a rectangle, then folding/rolling it into thirds, until a rectangular loaf shape is achieved. Bake the loaves in the preheated oven until golden brown, about 30 minutes.
Amish Bread Recipe: The Amish white bread recipe I used is from allrecipes with my shaping methods adapted for bundt pan baking.
Keyword Amish bread recipe, black forest ham, bundtwich, bunt pan sandwich, colby jack, deli cheeses, deli meat, giant party submarine sandwich, party sandwich, provolone, roast beef, roast turkey, swiss cheese, white bread recipe
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The Mangonada is a spicy-sweet frozen concoction of mango, lime, and chamoy that originated in Mexico. It comes together quickly in a blender for those hot days when a chilly treat is necessary!
Recently I made an impulse purchase of 8 pounds of fresh honey mangos – with no real plans for them. Aside from just eating them. I couldn’t help myself! Mostly because the price was right and ripe mangoes are so sweet and juicy on their own. It’s hard to improve upon eating them out of hand. But honey mangoes (Ataúlfo) are especially good – less fibrous than other varieties. Which makes them ideal for blending up with some mango nectar, lime, and a little spicy chamoy. With just a few ingredients and a blender, you can have the spicy-sweet sensation known as the mangonada.
Mangonadas can be enjoyed a few ways. Blend up the ingredients with no sugar added for something akin to a sweet-spicy smoothie. Or, add a little cane sugar or other natural sweetener for a more dessert-like treat. Another way to enjoy them is cocktail-style, with a splash of tequila.
Mangonada Origins
The mangonada is a beloved Mexican street food and chilly treat, often enjoyed during scorching summer weather. It’s a mango-based frozen beverage layered with chamoy sauce—a savory, spicy, and tangy Mexican condiment—and topped with fresh mango chunks. Additionally, the drink is often garnished with a tamarind candy straw, which is a plastic straw covered with tamarind paste and rolled in chili powder. It is sweet, sour and hot all at once, and complements the fruity mango flavor.
Although mostly attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here.
Ready to try it? Let’s go!
Prep Your Mangoes
Begin with ripe fresh mangos. They don’t have to be honey mangoes. Use what looks, smells, and feels ripest. Ripe mangoes will smell fragrant and feel soft under gentle pressure from your thumb. You’ll need about 4-5 mangoes to get the 1 lb. of chunks needed for this recipe. Cut them lengthwise on either side of the pit, so that you have two equal sized pieces of mango. Then, score each piece into squares using a knife on the cut (flesh) side without cutting through the skin. Then, invert the mango pieces, pushing the skin side upward and exposing the squares of mango flesh. Next, just trim them off the skin with a knife. (See video for this action!)
Frozen diced mangoes may be used to remove this step, but they may not have the same brilliant color and ripe flavor that fresh mangoes have.
Into the Blender
In the pitcher of an electric blender, combine the prepared frozen mangoes, freshly squeezed lime juice, mango nectar, and a cup of ice.
Blend until the mixture is smooth and creamy, ensuring all ingredients are thoroughly incorporated. You can give the mixture a taste here, and if it is too tart, you may add in a little cane sugar or simple syrup to sweeten it up. (See blog notes for simple syrup recipe.)
Rim Your Glasses
Chamoy sauce is key for this recipe – the exact ingredients can vary, but typically chamoy recipes include a combination of fruit, such as apricot, mango, or plum. Also in the mix – chili peppers like guajillo or ancho. And lime juice, salt, and sugar. Some people make their own. But since I’m nowhere near qualified to make an authentic chamoy, I’ll rely on good old Tajín brand. As well as their chili-lime seasoning.
Place chamoy and chili lime seasoning in two small shallow dishes. First dip a glass in the chamoy, then dip into the seasoning.
Layer with Chamoy Sauce in Glasses
Pour a small amount – about 1/2 to 1 tablespoon – of chamoy into the bottom of each glass. Add the pureed mango mixture to fill the glass half full. Add in another spoonful of chamoy. Fill the glass to the top with the mango mixture.
Add a Tamarind Candy Straw
Add a tamarind straw to each beverage. These are made with tamarind paste mixed with sugar, chili powder, and other seasonings to create a sweet, sour, and spicy candy coating on plastic yellow straws. When placed in a drink, the tamarind straw gradually softens, infusing the beverage with its flavor – or you can just nibble on it! The kind I purchased doesn’t really function as a drinking straw until you clear the tamarind paste from inside the straw – and there’s a bunch up in there!
Garnish the Mangonadas
Top each Mangonada with fresh, juicy mango chunks. Drizzle on a little extra chamoy and shake on a touch more chili lime seasoning. Done and done!
Make it a Cocktail
As I mentioned earlier, Mangonadas can easily be transformed into a cocktail. Simply add a splash of your favorite tequila or vodka to the blender pitcher, along with the other ingredients before pureeing. More on this in the recipe notes.
Mangonadas are smooth and creamy, and somehow the tangy, salty chamoy makes the mango taste even sweeter! It seems like everyone has a different way to make them, but all have the same basic components. I kept this recipe very simple. You should be able to find everything you need at the grocery store in the international aisle, or for purchase online.
Hopefully you’ll find this recipe helpful, as it comes just in time for enjoying a cold beverage in hot weather. We already have summer temps here in the south, so I think I’m going to need another 8 pounds of fresh mangoes soon!
Related recipe: Mango Raspberry Lassi Ice Pops
Mangonada Recipe
Heather Baird
This Mexico-born sweet sip is the perfect way to beat the heat when temps rise and a chilly treat is necessary! Made with fresh mangoes, lime juice, mango nectar, chamoy, and chili-lime seasoning, it all comes together in the blender in a snap. This is often served as a smoothie-like treat with no sugar or alcohol added, which is how I prefer them. However, you can find variations for sweetening the mixture, along with instructions for turning your mangonada into a cocktail, in the recipe notes.
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Prep Time 15 minutes minsTotal Time 15 minutes mins
Course Dessert, Snack, Street FoodCuisine Mexican
Servings 4
Equipment8 oz. glasses (4)
Ingredients US CustomaryMetric 16 oz. frozen fresh mango chunks2 tablespoons freshly squeezed lime juice11.3 oz. mango nectar 1 can, such as Jumex1 cup ice3 tablespoons chili-lime seasoning such as Tajin Clásico1/2 cup chamoy sauce such as Tajin, plus more for garnishes2 mini tamarindo straws optionalFresh mango chunks from 1 mango
Instructions Place the frozen mango chunks, lime juice, 1 cup of the mango nectar, and ice in the pitcher of a blender. Blend until smooth. Add the remainder of the mango nectar through the lid hole as you blend. When the mixture is smooth and has a thick, sorbet-like consistency, it is ready to use. This should take about 2 minutes.Place two shallow dishes side by side. On one plate, add some chamoy, and on the other add the chili-lime seasoning. Dip the rim of each 8 oz. glass into the chamoy, then into the seasoning.Add a little chamoy (1/2 to 1 tablespoon) into the bottom of each of the glasses; fill half full with the mango mixture. Add another spoonful of chamoy, and then fill the glass to the top with the mango mixture. At this point, you can swirl the layers of mango and chamoy together with a spoon, or leave them with distinct layers.Add a tamarind straw to each glass, if using. Top each mangonada with fresh mango chunks, an extra drizzle of chamoy, and a little more chili-lime seasoning.Enjoy immediately as a remedy for hot weather, or for any sunny gathering.
NotesPrepackaged Frozen Mango Chunks: You can absolutely use frozen mango chunks from the freezer section at the grocery store. However, it’s really difficult to judge the ripeness of the product. If you find your frozen mango chunks are tart, blend in some cane sugar or simple syrup to taste.
Increase the Sweet: As I mentioned, cane sugar is a wonderful, natural sweetener to use to sweeten this beverage. Blend in a little sugar at a time, tasting between blending, until it suits your palate. Or you can add simple sugar, which incorporates easily into the mixture. To make simple sugar, add 1 cup of boiling water to 1 cup of sugar. Stir until the sugar is melted. Then use as a drink sweetener.
Make it a Cocktail: The general rule for cocktails is 1.5 to 2 oz. of alcohol per 8 oz. drink. So for this recipe which makes four 8 oz. servings, you could blend in up to 1 cup of tequila or vodka. But as always, you should add this to your taste and preference.
**This recipe was developed from research across several different websites and a travel magazine. Although attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here.
Keyword chamoy, chili lime seasoning, easy mangonada recipe, fresh lime juice, fresh mangoes, honey mangoes, mangonada recipe, mexican cocktail, tajin, tamarind straws, tequila, vodka
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A pan of Baked Ham and Cheese Sliders is the easiest and tastiest make-ahead main dish for Mother’s Day Brunch. Learn how to make them, and get my entire Mother’s Day Brunch menu with recipes.
Mother’s Day is fast approaching, and I’m always eager to explore a new menu for our annual brunch gathering. This year I tested a new savory dish – Baked Ham and Cheese Sliders. They were so simple to assemble, and you can do most of work a day (or two!) ahead. This is such a time-saver and you won’t have to be tied to the kitchen. Instead, you can spend more time with the special ladies in your life.
This isn’t the first year I’ve shared my Mother’s Day Brunch menu. You can see a previous feast from 2018 right here. This new menu reflects a few items that can be served to those with gluten intolerance. My sweet mother-in-law has a few dietary considerations. So this menu has something for everyone.
Prep the Buns
Start with some ready-made rolls or slider buns. Hawaiian Sweet Rolls are perfect for this. Because they are so soft and delicious, and they also fit perfectly in a 9×9 inch pan. Or, you can use brioche slider buns. They’re slightly less sweet than the Hawaiian rolls, if that matters to you. Remove the rolls from their packaging and, without separating them, slice them in half horizontally.
Then, spread the cut side of the roll bottoms with a mixture of horseradish cream and mayo. And make sure that you’re using horseradish cream – and not straight up horseradish! The latter is too assertive to use as a sandwich spread. (Well, I think so anyway..)
Layer on Ham and Cheese
Assemble a layer of deli sliced ham on top. Black Forest ham is slightly smoky and very savory, which contrasts the sweetness of the rolls. It’s what I used and recommend. Next, place slices of Swiss cheese in an even layer over the ham.
Place the roll tops on the assembled ham and swiss. At this stage, you can cover the entire pan and store it in the refrigerator for up to two days. Or, you if you’re serving the same day, you can just carry on with the recipe as directed.
Make the Slider Dressing
Melt a stick of butter in a saucepan, then sauté some chopped onion in the butter. Then you’ll add a little brown sugar, spicy brown mustard, Worcestershire sauce, poppy seeds, and garlic powder. Mix this all up and cook until everything looks incorporated and saucy. This only takes about 5 minutes.
Dress the Sandwiches
Pour the mixture from the pan on top of the rolls, or spoon it over if that seems easier. There’s more than enough of the mixture to generously coat all of the rolls.
Cover and Chill Overnight
If you’re making this one day ahead, then you can dress the rolls then refrigerate them overnight. However, if they’re going to be hanging out in the refrigerator for a couple of days, wait to dress the rolls until the day before or the day of baking. Because the dressed sliders may become soggy over time in the refrigerator.
Serve from the Pan
The sliders will stay warmer longer if they’re kept together and served from the pan. These are delicious warm, but also quite good at room temperature! So even if they cool, they’re still going to taste awesome.
A Gluten-Free Main – Triple Cheese Omelet Bake
Triple Cheese Omelet Bake is another make-ahead gem that often shows up for our Christmas Breakfast. (Who wants to be in the kitchen all of Christmas morning?) But it’s convenient for nearly any occasion, even just for a quick breakfast that you can scoop out and heat up in portions during the work week.
This recipe is naturally gluten-free, provided your cheeses aren’t hiding any gluten in stabilizers or thickeners (so be a label-reader!). I adapt this recipe further, replacing the cheeses and milk with dairy-free options. You can read more about my swaps in the recipe notes in this blog post.
Chilled Bites
Cold shrimp cocktail is a mainstay at most of my gatherings, because it’s refreshing, unfussy, and there’s little work involved. Just get yourself some large cooked cocktail shrimp (tails on) and some ready-made cocktail sauce. Portion some of the sauce in small glasses with a few shrimp arranged around the edges. Or you could put them out buffet-style – all on a plate with the sauce in the center. If you’re looking to up the ante, you could make my Bloody Mary Shrimp Cocktail Shooters, which is easy and a little fancy.
Brunch needs salad, if you ask me. One of my favorites is made with already triple-washed spring mix, sliced strawberries, with a scattering of almonds (or pecans). Serve with your favorite ready-made dressing. I love blue cheese on this, and balsamic vinaigrette is tasty for those who can’t have dairy.
Place a bowl of chilled cut fruit nearby. Melon chunks, berries, and grapes give a nice variety. And they can all be prepped a day ahead and refrigerated overnight.
Fancy Chips
Personally, I love chips with a sandwich. Terra Chips are made of a variety of root vegetables such as yucca, white and orange sweet potato, parsnips, and beets. These look so pretty on the table, and they go well with the ham and cheese sliders. You can find them at just about any grocery store. I serve them often!
Sweet Things
I think I’ve mentioned before that my mom was a pastor’s wife (now retired). So, she’s done her fair share of cooking and serving her community. She often made these Pineapple Orange Muffins for fellowships, potlucks, and receptions. We just love them. They store well and stay moist, due to the entire can of undrained pineapple in the batter. Get the recipe for them right here.
I couldn’t resist making my Cinnamon Roll Bundt Cake for this brunch! Instead of keeping it in cake form, I sliced it into easy to serve pieces. Which also better showcases its swirly interior.
A Citrusy, Rosy Punch
Lemon Sorbet Punch is a trusted favorite for all kinds of parties and receptions (I developed the recipe in 2015!). It starts with a can of frozen lemon concentrate, and if you use the pink lemonade variety, you’ll end up with the rosy hue you see here. Visit this recipe right here.
This menu isn’t difficult to put together – especially the make-ahead Baked Ham and Cheese Sliders – also the Triple Cheese Omelet Bake. If you have too little time to make the sweets, I’d recommend a tall platter of your favorite purchased doughnuts (such as Krispy Kreme – the glazed originals for my crowd!)
Happy Mother’s Day to every mom, and to every person who fills that role!
Related recipe: My Mother’s Day Brunch Menu With Recipes
Baked Ham and Cheese Sliders
Heather Baird
These sliders are so easy to assemble, and you can customize them to your favorite meat and cheese, although the combination of ham and Swiss is not to be missed! (See recipe notes for variations). Make them ahead for an easy bake-and-serve dish. Hawaiian sweet rolls are widely available and one 12 oz. package fits perfectly into a 9×9 inch dish. If you’re looking for a less sweet options, the use brioche slider rolls, which can be found at most grocery stores in the bakery section.
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Prep Time 25 minutes minsCook Time 30 minutes minsTotal Time 55 minutes mins
Course Brunch, Main CourseCuisine American
Servings 12 sliders
Equipment9×9 inch baking dish
Ingredients US CustomaryMetric 12 oz. Hawaiian sweet rolls (1 package) or brioche slicer buns¼ cup horseradish cream sauce¼ cup mayonnaise¾ lb. sliced deli ham such as Black Forest ham8 slices Swiss cheese½ cup salted butter3 tablespoons chopped onion1 tablespoon light brown sugar1 tablespoon spicy brown mustard such as Gulden’s2 teaspoons poppy seeds2 teaspoons Worcestershire sauce½ teaspoon garlic powder
Instructions Cut the rolls in half horizontally without separating them.In a small bowl, whisk together the horseradish cream sauce and mayo until thoroughly combined. Spread the mixture over the cut side of the roll bottoms. Place the roll bottoms into a 9×9-inch baking dish with deep sides.Layer ham evenly over the horseradish mixture, followed by the Swiss cheese. Replace the roll tops.Melt the butter in a skillet over medium-high heat. Add the onions and cook while stirring, until the onion is tender and translucent. Stir in the brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir until the sugar is melted, about 1 minutes.Pour the mixture over the rolls. Cover with foil and refrigerate overnight. (See recipe notes for longer storage).Preheat the oven to 350F.Bake the rolls covered in the foil for 25 minutes. Then uncover and bake until golden brown and shiny on top, about 5-7 minutes more.Serve warm or at room temperature.
NotesMake 2+ Days Ahead: If you need an even longer head start on these sliders, then assemble the sandwiches, cover and refrigerate, but do not add the buttery dressing. Dressed, these can become soggy over more than a couple of days in the refrigerator. Make the dressing and pour over the rolls the day before serving and refrigerate. Or, just do it the day of serving (it only takes about 5 minutes to cook!).
Switch up the flavors!
Spicy Chipotle: Use chipotle mayo instead of the horseradish sauce mixture, use deli turkey instead of ham, and add pepper jack cheese instead of Swiss. .
Southern BBQ: Keep the horseradish sauce, but add some barbecue sauce to it for a tangy kick. Use pulled pork from your favorite BBQ joint (or grocery store), cheddar cheese instead of Swiss, and serve these with a side of cole slaw.
Cuban-Inspired: (Tampa Cuban) Coat roll bottoms with a thin, even layer of mustard instead of horseradish sauce, and keep the ham, but add a layer of Genoa salami. Add slices of dill pickles and Swiss cheese.
Keyword baked sliders, deli ham, ham and cheese sliders, Hawaiian Sweet Rolls, horseradish sauce, make ahead main dish, make ahead party food, poppy seeds, sliders, swiss cheese, Worcestershire sauce
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These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.
The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?
Inspired by Derby Pie
To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.
Make the Bourbon Walnut Praline
Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Make the Brown Sugar Cake Batter
Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.
Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)
Bake and Cool
Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.
Make the Chocolate Bourbon-Spiked Buttercream
Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.
Frost the Cupcakes
Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!
And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.
I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)
If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
Related Recipe: Derby Pie Truffles
Bourbon Brown Sugar Cupcakes
Heather Baird
These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.
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Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins
Course DessertCuisine American, Southern United States
Servings 16
EquipmentDecorator piping tip Ateco #828Piping bag
Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract. For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling
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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
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