Subterms
These light and fluffy doughnuts are bursting with the bright flavor of lemon and the satisfying crunch of poppy seeds. A simple lemon glaze adds the perfect finishing touch. Lemon-Poppy Seed Doughnuts Proceed with Do-It-All Dough recipe, adding poppy seeds and lemon zest with yeast. Cut 8 (5-inch) squares of parchment paper, and place on […] LEGGI TUTTO
Homemade Oatmeal Cream Pies take the classic Little Debbie snack cake to a whole new level! Two chewy, brown sugar-oat cookies surround a cream filling that’s sweet and irresistibly fluffy.
Who doesn’t love an oatmeal cream pie? My dad sure does. It’s his absolute favorite snack cake. For his 80th birthday last year, we gave out little boxes of his favorite treats as party favors: popcorn, candy bars, and of course, Little Debbie Oatmeal Cream Pies.
I’ve been meaning to try a scratch made version for ages. And let me tell you, I’ve been missing out! This homemade version is irresistibly chewy and soft, with a fluffy cream filling that’s just the right amount of sweet. Better late than never, right? I can’t wait to surprise my dad with these.
Did you know that Little Debbie Oatmeal Cream Pies were the very first snack cake sold under the Little Debbie brand? The recipe was created in 1960, and with its soft, chewy oatmeal cookies and sweet, creamy filling, it quickly became a nationwide favorite.
My version is much like the original, but with a little more oat texture and a touch of cinnamon flavor. These are so perfect for fall – and they’re lunchbox friendly! Or, save them for an after-school snack. You can’t beat a chewy oatmeal cream pie with a glass of cold milk.
Make the Oat Cookies
First, get those dry ingredients together. You’ll need all-purpose flour, baking soda, baking powder, salt, cinnamon and – get this – cocoa powder (really!). Whisk together well.
When I researched and tested recipes to make my own version, the cookies made with cocoa powder had no detectable chocolate flavor. But rather, an earthier deep flavor and golden caramel color. The cookies without cocoa powder were not as flavorful and the color was too pale. Trust me – that little touch of cocoa makes a big difference!
Wet Ingredients
Start with melted butter, light brown sugar, vanilla extract, 1 large egg and 1 egg white; combine them with an electric hand mixer in a big mixing bowl.
Mix the Batter
Once the mixture is smooth, add in the dry ingredients all at once.
Mix until a consistently smooth batter forms.
Stir in the Oats
Add in the oats and stir in by hand. You can use quick cooking oats or rolled oats. Regular rolled oats will have more texture, which I like best. But you can use whatever you have on hand.
At this stage, let the batter rest for 5-7 minutes. You’ll notice that it will thicken quite a bit. This makes the batter more scoop-able.
Scoop the Dough
I recommend using a cookie scoop for this. Or, portion the dough by the 2.5 tablespoons (approx.). Place the dough balls – well spaced (this is important) – onto large parchment-lined cookie sheet. The cookies will spread quite a bit so give ’em room to grow.
Bake for 9-11 minutes. Mine were done at 10 minutes, but the best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. They’ll be super soft just out of the oven, so let them firm up on the baking sheet as they cool, about 5-7 minutes.
Make the Cream Filling
It seems to be the overall consensus that, when attempting a duplicate Little Debbie cream pie filling, that vegetable shortening provides the most accurate end result. But I didn’t do that. Yes, shortening is more shelf-stable. But these homemade pies are not making long treks on delivery trucks. So you’ll be safe to use real butter. And it just tastes better!
In the bowl of an electric mixer, place softened butter and confectioners’ sugar. Beat until lightened in color and fluffy. Then, add in 2-3 tablespoons of heavy cream. This lightens the filling even further.
Spread or pipe the filling onto the flat size of one cookie at top with another. This is where the virtues of the cookie scoop come into play – it’s easy to find matching tops and bottoms because they are all pretty much the same size.
You can adjust the filling to your taste – spread on a little or a lot. I prefer a modest serving, just like the filling-to-cookie ratio in classic Little Debbie pies.
I really just want to take a stack of these with a thermos of coffee on a fall picnic. Seems the best activity to do while watching leaves sail on the wind. Enjoy!
Related recipe: Pumpkin Oatmeal Creme Pie Trifle
Homemade Oatmeal Cream Pies
Heather Baird
For anyone who grew up with a love for Little Debbie’s Oatmeal Creme Pies, you’re sure to love this homemade version. Inspired by the classic snack cake, these soft sandwiches are made with two chewy, brown sugar and oat-filled cookies that sandwich fluffy homemade cream filling. You can use both rolled oats or quick cooking oats in this recipe. I prefer rolled oats, which give the cookies a little more texture.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }Rate This Recipe
Prep Time 25 minutes minsCook Time 12 minutes mins20 minutes resting/cooling 20 minutes minsTotal Time 57 minutes mins
Course DessertCuisine American
Servings 14 snack cakes
Equipmentlarge cookie sheetsparchment paperElectric mixer
Ingredients US CustomaryMetric Oatmeal cookies1 1/4 cups all-purpose flour3/4 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon fine grain sea salt3/4 teaspoon ground cinnamon2 teaspoons unsweet cocoa powder10 tablespoons unsalted butter melted1 1/4 cups light brown sugar1 large egg1 egg white1 teaspoon vanilla extract1 1/4 cup rolled oats or quick cooking oatsCream filling1 cup unsalted butter at room temperature2 cups confectioners’ sugar2-3 tablespoons heavy cream1 teaspoon vanilla extract
Instructions Oatmeal cookiesPreheat the oven to 350°F. Line one or more large cookie sheets with parchment paper.In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Whisk well to combine.In the bowl of an electric mixer, add the butter, brown sugar, egg, egg white, and vanilla extract. Beat until smooth and consistently caramel colored throughout. Add the flour mixture to the wet mixture. Beat until well combined.Add the oats to the bowl; fold in by hand with a rubber spatula. When the oats are well dispersed throughout the batter, let it rest for 5-7 minutes at room temperature. As the batter rests it will firm enough to scoop into balls.Use a cookie scoop to portion out the batter, or use a tablespoon to scoop about 2.5 tablespoons of batter into mounds, widely spaced, onto the prepared cookie sheets. Be sure to give these cookies plenty of room, because they will spread.Bake for 9-11 minutes or until golden around the edges and just slightly underdone in their centers. Cookies will be very soft when first taken out of the oven. Cool on the pan(s) for 5-7 minutes, or until the cookies are firm enough to move. You can also let the cool on the pans completely, or cool on wire racks.Cream fillingIn the bowl of an electric mixer, place the butter and confectioners’ sugar. Beat until lightened in color and well combined. Add heavy cream 1 tablespoon at a time; beat until light fluffy. Mix in the vanilla extract.Transfer the cream filling to a piping bag, and pipe onto half of the cookies. Or, spoon and spread cream filling onto half the cookies. Top each filled cookie with another cookie.Store assembled snack cakes between waxed paper in airtight containers, or package individually in small zip-top bags for lunchbox or after school snacks.
NotesWhat to expect: These homemade oatmeal cream pies are made with two chewy brown sugar and oat cookies with craggy tops, golden edges, and a soft, tender center. Each bite offers a balance of texture. Sandwiched between them is a vanilla cream filling, made even lighter and fluffier by whipping in tablespoons of heavy cream. The filling is rich and sweet, so you can adjust how much you add based on your taste—spread just a thin layer for a more balanced sweetness, or pile it on thick for an extra indulgent treat.
Keep an eye out during baking: The best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. Since portioning dough and baking temps can vary from baker to baker – keep under close watch.
Keyword brown sugar, buttercream filling, homemade oatmeal cream pies, little debbie oatmeal cream pies, lunchbox snacks, nostalgic dessert recipes, oatmeal cookies, oatmeal cream pie copycat recipe, oats, soft oatmeal cookie recipe, vanilla buttercream filling
You may also enjoy: LEGGI TUTTO
These Baked Apple Cider Doughnuts capture the essence of fall with their tangy apple flavor and cinnamon-sugar coating. Baked instead of fried, they offer a lighter take on the classic.
It may seem a smidge early, but this recipe marks the beginning of my fall baking this year. And gosh, are these ever good. Baked apple cider doughnuts are the perfect welcome to September, which is peak apple season.
I’m eager for fall and its comforts. Summer has been an absolute blur. July was hard. Sometimes life goes so fast, I struggle to feel present in the season I’m living in. But there’s one sure-fire way I can always connect with fall. (Spoiler alert: It’s not pumpkin spice.) I like to keep a big jug of apple cider on hand, for mulling and baking. Gallon jugs are popping up at the market – some filtered to a glowing amber, others cloudy with pulp. Both will work in this recipe. You’ll need a doughnut pan to bake the batter into shape. However, if you don’t have one, you can always use a greased muffin pan for Apple Cider Doughnut Muffins.
The Dry Ingredients
This is a cake doughnut recipe, so frequent cake bakers will find this batter formula familiar. Combine all-purpose flour, baking powder, fine grain sea salt, ground cinnamon, and apple pie spice in a big bowl. Whisk well to combine the mixture, then set it aside.
Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon round allspice for the 1 teaspoon needed for this recipe. (This info will be in the recipe notes as well.)
The Wet Ingredients
Next, in the bowl of an electric stand mixer, beat together room temperature unsalted butter, granulated sugar, and brown sugar. Whip until well combined. This will take about 3 minutes. Once fluffy, add the eggs one at a time. Beat well after each addition. You should see the mixture increase in volume and become even fluffier.
Make a Cohesive Batter
When everything is looking nice and uniform, add the flour and mix on low. I used the paddle attachment but nothing bad will happen if you continue with the whisk attachment on low speed. Once the mixture is thick and just moistened, add in the apple cider with the mixer running on low. Stop to scrape down the beater and the bowl as needed. When it’s looking mostly incorporated, scrape down the bowl and mix together with a large rubber spatula. There’s no better way to feel if the batter is still hiding lumps than by hand mixing.
Spoon or pipe the batter into the cavities of a greased standard size doughnut pan. Bake for 15-17 minutes, or until golden brown and risen. Turn the doughnuts out on a wire rack to cool.
Butter is Key
After the doughnuts cool, brush each one – back and front- with melted butter. This adds flavor and helps the sugar coating to stick. Immediately toss in cinnamon-sugar.
These baked apple cider doughnuts are so tender and the cinnamon-sugar coating gives a satisfying crunch. This recipe makes about 2 dozen doughnuts if baked in a standard size doughnut pan. Since I have three sizes of doughnut pans, I couldn’t help myself! I just had to make them in all sizes. And I’ll tell you this – those mini doughnuts are dangerously easy to eat one after another!
Here are the doughnut pans I used: Nordic Ware Formed French Twist Donut Pan, Wilton Donut Pan 2-Piece Set.
I must say, the Nordic Ware French Twist pan is quickly becoming a favorite. It never ever sticks and creates a beautiful twist doughnut reminiscent of a cruller.
The texture is so gorgeous – it’s fluffy, cakey, crunchy with cinnamon sugar. The flavor is buttery, spiced, with lingering apple notes. I think you’re going to love this recipe.
Related recipe: Apple Fritter Bread with Boiled Cider Glaze
Baked Apple Cider Doughnuts
Heather Baird
These Baked Apple Cider Donuts are the perfect fall treat, bursting with the flavors of apple cider and warm spices. This recipe makes 2 dozen donuts, so there’s plenty to share! No donut pan? No problem — just use muffin tins instead. Check out the recipe notes for easy instructions.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 30 minutes minsCook Time 17 minutes minsTotal Time 47 minutes mins
Course DessertCuisine American
Servings 24 doughnuts
EquipmentStandard size doughnut panDisposable piping bag or zip-top bag
Ingredients US CustomaryMetric Cider doughnuts3 1/2 cups all-purpose flour2 1/2 teaspoons baking powder1 1/2 teaspoons fine grain sea salt2 teaspoon ground cinnamon1 teaspoon apple pie spice *see notes for sub1 1/4 cups unsalted butter at room temperature1 1/2 cups light brown sugar1/2 cup granulated sugar4 large eggs at room temperature1 cup apple ciderSugar coating1 cup granulated sugar2 teaspoons ground cinnamon3/4 cup unsalted butter melted
Instructions Cider doughnutsPreheat the oven to 350°F. Lightly spritz one or more 6 cavity doughnut pans with nonstick cooking spray.Place the flour, baking powder, fine salt, cinnamon, and apple pie spice in a medium mixing bowl. Whisk to combine. Set aside.In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 3 minutes on high speed. Reduce speed to medium and add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, scrape the bowl down and beat again briefly.Add the flour mixture to the creamed mixture and beat on low speed until just incorporated. (Batter will be thick.) With the mixer on low, slowly pour in the apple cider. Mix until the batter loosens considerably; scrape down the bowl and beat again briefly. Use a rubber spatula to fold in any visible pockets of flour or butter. When consistent throughout, place half of the batter in a disposable piping bag with the end snipped. Or, place it in a large zip-top bag with the corner snipped. Cover the remaining batter in the mixing bowl with a damp towel.Pipe the donut pan(s) cavities about 2/3 full of batter. Bake them for 15-17 minutes, or until the doughnuts are risen and golden. A toothpick tester inserted into the thickest part of the doughnuts should come out clean. Repeat process with remaining batter.Turn the doughnuts out on a wire rack to cool 5-7 minutes, or until still warm but cool enough to handle.Sugar coatingCombine the granulated sugar and cinnamon in a medium bowl. Whisk well to combine.Working one at a time, brush the doughnuts with the melted butter, front and back. Immediately roll/coat the doughnuts in the cinnamon-sugar mixture.Serve warm or at room temperature. Doughnuts will keep about 3-4 days in an airtight container. Let them cool completely before storing.
NotesWhat to expect: These doughnuts are soft and fluffy, with buttery flavor and lingering apple cider notes. The cinnamon-sugar coating gives a satisfying sugar crunch. Great alone, but even better with coffee.
Up the apple flavor: If you have bottled boiled cider on hand, stir 1 tablespoon into the apple cider before adding it to the batter. Boiled cider imparts pure concentrated apple flavor. You can find it on King Arthur Baking‘s website.
Bake as muffins: Divide the batter evenly between two 12 cavity standard size muffin tins. Bake as directed for 15-17 minutes, or until a toothpick tester inserted in their centers comes out clean. Brush with butter and roll in cinnamon-sugar. Store air-tight. Mini muffins are also good – bake for 10-12 minutes, or until they test done.
Bake different sizes of doughnuts: I have three sizes of doughnut pans – one is large with a decorative fluting motif, another is standard size with no decoration, and I also have a plain mini doughnut pan. The large fluted doughnuts baked in 15-17 minutes. The plain standard size pan baked in 12-15 minutes. The minis bake in about 7-10 minutes. Only fill the pans 2/3 full of batter for best results.
Apple Pie Spice Substitute: If you don’t have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice for the 1 teaspoon of apple pie spice needed for this recipe.
This recipe was created with research and recipes from King Arthur Baking’s website and New York Times cooking.
Keyword apple cider, apple cider doughnuts, apple cider muffins, baked apple cider doughnuts, brown sugar, cinnamon sugar coating, easy doughnut recipe, fall baking recipe, melted butter
You may also enjoy: LEGGI TUTTO
These Strawberry Pistachio Shortcakes are layers of sweet, juicy berries, fluffy whipped cream, on a perfectly tender pistachio shortcake.
For me, classic strawberry shortcake is the ultimate summer dessert. Fresh, sun-ripened strawberries piled on a tender, biscuit-like shortcake and topped with homemade whipped cream — it’s so simple. The best things are! This is my slightly new take on the classic dessert. It seems that pistachios are having a real moment right now – on social media, on restaurant menus, and beyond.
I’ve always adored pistachios. And I always keep them on hand to incorporate in my favorite desserts – like these affogatos. I’m glad they are having a new moment – it inspired me to make these Strawberry Pistachio Shortcakes. That little pop of roasted, salted pistachio flavor is so nice in both the shortbread dough and sprinkled over freshly whipped cream.
Shortcake and its Southern Cousin
Forget about those spongy, yellow cake pucks that you find in the grocery store produce section next to the strawberries. This is the real deal. Shortcake is so much like the tender, flaky, southern buttermilk biscuit, it feels like a southern thing to me. But shortcakes have history traced back to England. That’s where they began as a lightly sweetened biscuit, served with cream and fruit. A version of the dessert crossed the Atlantic when British settlers arrived in the American southeast. It’s such an un-fussy, homey, slightly rustic dessert, that it is right at home here in Appalachia.
It’s Berry Time!
First, toss freshly chopped strawberries with granulated sugar. Cover them and let them stand at least two hours. Longer is better. Ideally, you’ll do this the night before serving the shortcakes. This gives the berries ample time to macerate, and give off plenty of juices for pouring over the finished shortcakes.
Make the Shortcakes
Next, make the shortcake dough. Grate butter in a big bowl, then freeze it so those little butter pieces are all super cold. Then, add a flour mixture that contains leavens and salt. Add some chopped roasted, salted pistachios. Stir everything together until the flour mixture has fine pieces of butter and pistachio pieces throughout. Then, add some cold heavy cream. Stir together until a stiff dough forms.
Roll the dough out onto a lightly floured surface to about 1/2″ thickness. Next, stamp out rounds using a 3″ cookie cutter or pastry ring. Re-roll scraps for as many rounds as possible -I usually get about 8. Brush each round with heavy cream, and then bake at 375° for about 16 minutes. Cool them completely before filling.
Make the Whipped Cream
Whip heavy cream until slightly thickened. Then add just two tablespoons of confectioners’ sugar as you continue to beat the cream to stiff peaks. This dessert isn’t overly sweet. The biscuit shortcake base and cream are just barely sweet. Which makes the syrupy sweet strawberries the true star of the show.
Assemble the Shortcakes
Use a serrated knife to cut a shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, along with some of the strawberry juices.
Layer On
Dollop or pipe on a nice big swirl of the whipped cream. Follow up with a generous sprinkle of chopped pistachios.
Side note: Food Network recently asked me to whip up a pistachio-centric dessert video for their audience, which you can see it right here on Facebook, if you’re interested.
Toppings
Place the shortcake top on the whipped cream and press down slightly. Add another little swirl of whipped cream on top, with another sprinkle of chopped pistachios. If you’re feeling fancy, garnish with a strawberry half with the greens still attached.
Although rustic, I find these little shortcakes to be quite beautiful. The red strawberries flecked with green pistachios – it’s so pretty together! This is not a difficult dessert to make, and if you ask me, it’s pure summer on a plate.
Related recipe: Strawberry Cream Pie with Chocolate Crust
Strawberry Pistachio Shortcakes
Heather Baird
This recipe for Strawberry Shortcake uses all the dessert’s classic elements with the addition of chopped pistachios in the shortcake dough and for garnish. This gives the dessert beautiful, nutty flavor and the salty note from the pistachios really enhances the sweetness of the strawberries. If you’re a purist, you can simply omit the pistachios from this recipe for truly authentic strawberry shortcake as close to the original as it can possibly get. Plan ahead. The strawberries need to macerate with sugar for at least 2 hours, but overnight is better.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 30 minutes minsCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 46 minutes mins
Course DessertCuisine British
Servings 8
Equipment3” round cookie cutter of pastry cutterSmall grater or box graterpiping bag with large open star tip optional
Ingredients Strawberry filling1 1/2 lbs. fresh strawberries hulled and sliced1/2 cup granulated sugarPistachio shortcakes4 tablespoons unsalted butter chilled1 3/4 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon fine grain salt1 tablespoon granulated sugar1 cup heavy cream plus more if for brushing pastries1/4 cup roasted salted whole pistachios finely choppedWhipped cream and garnish1 1/2 cups heavy cream chilled3 tablespoons powdered sugar1/4 cup roasted salted whole pistachios finely chopped4 whole strawberries halved with greens intact
Instructions Strawberry fillingPlace the berries in a large bowl and pour the sugar over them. Toss the berries in the sugar to coat.Refrigerate the berries for at least two hours to macerate, stirring them occasionally. Longer is better, if you have time, let them stand in the fridge overnight for optimal syrup from the berries.Pistachio shortcakesPreheat the oven to 375°F. Line a large baking sheet with parchment paper.Grate the butter in a large bowl using the large side of a box grater. Freeze for about 15 minutes, or until the butter pieces are completely frozen.Meanwhile, combine the all-purpose flour, baking powder, salt, and sugar in a separate bowl Whisk to combine.When the butter is frozen, pour the flour over the butter and work together with a fork, until fine pieces of butter are visible throughout the dough. (You can also use your fingertips, but make it quick! You don’t want to warm the butter too much.)Pour the pistachios in the mixture and stir them in with a fork to combine. Add the cream and stir until a stiff dough forms. If the dough seems too dry, add additional heavy cream to the bowl 2 tablespoons at a time, mixing well, until a thick coherent dough forms.On a floured work surface or sheet of parchment, pat the dough into a round about 1/2-inch thick. Using a 3” cookie cutter or pastry ring, stamp as many shapes as possible from the dough. Re-roll scraps and cut again. Do this as many times as possible until all the dough is used.Transfer the rounds to the prepared baking sheet and brush the tops with heavy cream. Transfer to the oven and bake for about 16 minutes. Turn the oven to broil and brown the tops for 2 minutes, watching the shortcakes the entire time to prevent burning.Remove the shortcakes from the oven; transfer to a wire rack to cool.Whipped creamAdd the cream to the bowl of an electric mixer and beat until slightly thickened. Gradually add in the powdered sugar. Whip until stiff peaks form. Transfer to a piping bag fitted with a large French pastry tube (open star tip). Or simply grab a spoon to dollop it on the cakes.Assemble the shortcakesCut the shortcakes in half horizontally so that you have a flat bottom and top. Fill them with the strawberry mixture, including some of the strawberry juices. Top with a swirl or dollop of whipped cream and sprinkle with the chopped pistachios.Place the shortcake ‘lid’ on top of the whipped cream. Pipe another small swirl or dollop of whipped cream on top of the shortcake, followed by more chopped pistachios. Finish with a strawberry half on top of each cake.Just before serving, spoon strawberry syrup over the tops.
NotesWhat to expect: All the flavors of classic strawberry shortcake are in this dessert, along with the nutty flavor of pistachios. It’s an authentic shortcake with a biscuit-like base (made from dough with short gluten strands) sweet, syrupy berries, and whipped cream to tie it all together.
Assemble these right before serving. If making ahead, it’s easy to store each element separately, with the strawberries and cream kept cool in the fridge. The shortcakes can be kept at room temp in an airtight container. You’ll notice in the video that the finished shortcake gets a generous drizzle of strawberry syrup – don’t skip this part! It’s so delicious and the traditional way to eat strawberry shortcake.
Keyword chopped pistachios, classic dessert recipe, coconut whipped cream, fresh strawberries, macerated strawberries, shortcake dough, strawberry pistachio shortcakes, unsalted butter
You may also enjoy: LEGGI TUTTO
1. In a 4- to 6-quart cast-iron Dutch oven or other heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line several rimmed baking sheets with paper towels.Before you fry, you need to have your oil prepped and ready. That means having it poured to a depth of 2 inches in your pot and at the temperature called for in the recipe (365°F/185°C in the case of our yeasted doughnuts).
2. Using parchment paper to pick up doughnut holes, transfer doughnut holes in batches to hot oil, letting holes gently fall off parchment into oil. (Do not place parchment in oil.) Fry in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnut holes, and let drain on prepared pans.Using parchment helps you easily and safely transfer and lower dough into the hot oil. Bubbles should immediately begin forming around the dough; if not, check the oil’s temperature to ensure it’s hot enough.
3. Using parchment paper to pick up doughnuts, transfer doughnuts in batches to hot oil, letting doughnuts gently fall off parchment into oil. (Do not place parchment paper in oil.) Fry doughnuts in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnuts, and let drain on prepared pans. Fill and glaze as desired. Best served same day.
While frying, it’s important not to overcrowd the pot, or it’ll reduce the temperature of the oil. In a minute, you’ll turn them to reveal a golden underside. When a yeasted doughnut is fried, it should have a pale ring around its center, known as the “proof line.” This happens because air inside the dough makes the doughnut float just above its midpoint. As a result, the top and bottom fry in the oil while a ring around the middle stays just above the oil level. Once the doughnuts have been turned and fried until golden, you’ll want to transfer them to the prepared pans to cool immediately. LEGGI TUTTO
In the bowl of a stand mixer, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast by hand; let stand until foamy, about 10 minutes.Add 2 cups (250 grams) all-purpose flour, whole milk, melted butter, bread flour, coconut milk, eggs, salt, extracts, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups (250 grams) all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.Switch to the dough hook attachment. Beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)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, 40 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. When ready to use, proceed as directed.)Place 3 large baking sheets upside down, and spray with cooking spray. Cut 14 (6-inch) squares of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.Punch down dough. Lightly dust a work surface with all-purpose flour; turn out dough onto prepared surface, and divide into 14 portions (about 80 grams each). Roll 1 portion of dough into an 18-inch-long log of equal thickness. (Keep remaining dough covered with plastic wrap, spray side down.) Place a finger in center of dough log, and fold log in half crosswise. Twist dough 4 to 5 times to look like a rope, and pinch ends together. Repeat with remaining dough.Gently transfer doughnuts to prepared parchment squares, spacing 2 to 3 inches apart. Cover doughnuts with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour.In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C).Line 2 large rimmed baking sheets with paper towels.Working in batches, use parchment paper to gently pick up doughnuts and add to oil. (Do not place parchment paper in oil.) Fry until golden brown, about 1 minute per side. Remove doughnuts from oil using a spider strainer, and place on prepared pans. Let cool completely.Line 2 large rimmed baking sheets with parchment paper; place wire racks on top.Dip cooled doughnuts halfway into Coconut-Orange Glaze; lift straight up and gently swirl in a circular motion to let excess drip off. Place doughnuts, glaze side up on prepared rack, and let stand until glaze is set, 20 to 30 minutes. Best served same day as made. LEGGI TUTTO
Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.
Coconut Skoleboller
Makes 12 buns
3⅔ cups (458 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cardamom½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)2 large eggs (100 grams), room temperature and divided⅓ cup (76 grams) unsalted butter, cubed and softenedCoconut Pastry Cream (recipe follows)1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) water, room temperatureGarnish: sweetened coconut flakes
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.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, 2 to 2½ hours. (Alternatively, cover and refrigerate dough overnight. Let it come to room temperature and then let rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2½ hours, before proceeding.)Line 2 baking sheets with parchment paper. Spray 2 large sheets of plastic wrap with cooking spray.Lightly punch down dough. Cover and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 74 grams each). Using the palm of your hands, gently shape each portion into a round, smooth ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.Preheat oven to 375°F (190°C).Place Coconut Pastry Cream in a pastry bag fitted with a medium round piping tip.Using your fingers or a ¼-cup measuring cup, gently press an indentation into center of each bun. Pipe pastry cream into indentations. (Do not overfill; pastry cream will expand during baking.)In a small bowl, whisk remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush egg all over top and sides of dough, avoiding pastry cream.Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.In another small bowl, whisk together confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze on sides of buns, and immediately garnish with coconut flakes, if desired. Serve immediately. Refrigerate in airtight container for up to 3 days.
*We used Red Star Active Dry Yeast.
pro tip
Give your can of coconut milk a good shake before you open it since it naturally separates a bit.
Coconut Pastry Cream
Makes 2 cups
1 cup (240 grams) whole milk½ cup (120 grams) unsweetened coconut milk½ cup (100 grams) granulated sugar, divided4 large egg yolks (74 grams)3¼ tablespoons (26 grams) cornstarch⅛ teaspoon kosher salt1½ teaspoons (6 grams) vanilla extract⅛ teaspoon coconut extract2 tablespoons (28 grams) unsalted butter, softened
In a medium saucepan, heat milks and ¼ cup (50 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Whisk in extracts.Strain mixture through a fine-mesh sieve into a large bowl. Whisk in butter until melted and well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to 3 hours. LEGGI TUTTO
Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host a lavish Easter feast, searching for a standout recipe to impress your family, or simply eager to try something new, we’ve got you covered. These bakes are guaranteed to steal the spotlight at any celebration, be it brunch, lunch, dinner, or even a simple snack time. With flavors that sing of spring and festive touches like colorful mini eggs, get ready to discover a new recipe that will become a cherished tradition in your holiday lineup for years to come.
There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.
Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.
If you love lemon bars, you will LOVE this Meyer Lemon-Olive Oil Coffee Cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.
With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.
Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.
With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.
This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top.
Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.
Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.
A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.
A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.
This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.” LEGGI TUTTO
February 10 kicks off the Lunar New Year, a 15-day-long celebration of the beginning of the new year in the traditional Chinese calendar. For those who celebrate, the very light takes on a bright red hue. For these 15 days in China and all other countries that celebrate the Lunar New Year, the cheery glow of red lanterns illuminate the roads, with red paper pasted over windowpanes and doorways for good measure. At night, fireworks shout across the horizon in rapid succession and burst in dazzling, rhythmic fashion—an unsurpassed spectacle considering the Chinese invented fireworks. At the close, thousands of lanterns are lit and sent to the sky, with hopes and dreams scrolled on the paper that will soon be consumed by the growing internal flame.
But perhaps the quietest tradition is the most important: the reunion dinner, held on Lunar New Year’s Eve. The entire extended family gathers around the dinner table to dine on an multicourse meal made up of dumplings, rice cakes, and more. Food plays an integral part in welcoming the new year, and there is much to feast on. Start this new year, the Year of the Dragon, in sweet fashion with our five home baker-friendly recipes featured in our January/February 2020 issue.
Walnut Cookies (hup toh soh)
A common treat found in pastry shops in China year-round, during Chinese New Year, home bakers often make hup toh soh as a crunchy treat to welcome visitors and family to their home. Supposedly, the original walnut cookies contained no walnuts in the dough. The “walnut” in the name might have been used to refer to the cookie’s crunchy texture, or its wrinkly, golden appearance.
Pineapple Buns (bolo bao)
Instantly recognizable with its crosshatch design on top, pineapple buns are a treasure to have come out of Hong Kong bakeries in the 20th century. Contrary to what its name would have you think, no pineapple is used in making these buns. Instead, the title refers to its similarity in appearance between the crispy top and a pineapple’s bumpy exterior. The base bun is made of a milk bread dough—sweet and fantastically fluffy.
Coconut Almond Rice Cake (nian gao)
For Chinese New Year, a number of rituals ensure luck and fortune: wearing red, not cleaning, burning fake money and coins, and, most deliciously, eating nian gao. This traditionally steamed sticky rice cake is almost 2,000 years old, first coming to prominence around AD 200. The cake’s potential luck is due to being a homonym, with nian gao sounding similar to the Chinese characters for “higher year,” meaning you’ll have a bountiful year by eating a slice of this iconic rice cake. Of course, consuming cake is always lucky in our book. Click here for our recipe!
Sweet Egg Tarts (dan tan)
Hailing from the city of Guangzhou in the 1920s, the Chinese variation of the egg tart features a crisp, crumbly shortcrust made with lard and a luminous, egg-rich custard. Once the dish came to Hong Kong, it transformed again, getting a tender cookie-like pâte sucrée crust but keeping the reflective custard. Though a relatively new addition to the Lunar New Year feasting, the egg tart is one more sweet way to celebrate the new year.
Barbecue Pork Buns (char siu bao)
A Cantonese and dim sum classic, this bao is special because it is steamed rather than baked, making it both fluffy and sturdy. Once steamed, the dough will form a chewy skin while staying snowy white and gently heating a tender filling of barbecue-style pork (or char siu). Pork is symbolic during the Chinese New Year, standing for strength, wealth, and blessings. Click here for our version of this dum sum classic. LEGGI TUTTO
