The post Brown Butter Chai Snickerdoodles appeared first on A Classic Twist.
]]>
These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist. Nutty brown butter and fragrant chai spices come together in a cookie with crackly sugar-coated edges and a soft, chewy center. They’re rich, buttery, and incredibly comforting, and the dough doesn’t require any chilling or resting before baking.
There’s nothing quite like the smell of brown butter and warm spices filling up the kitchen. It’s cozy, it’s nostalgic, and it makes the whole house smell like fall (even if it’s the middle of July).
If you’ve been craving a snickerdoodle with a little something extra, this recipe is for you.
These brown butter chai snickerdoodles combine everything you love about the classic bakery-style snickerdoodle — that crackly, sugar-coated exterior and soft, chewy center — with nutty brown butter and a warming blend of cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.
I love how simple these cookies are to put together. There’s no chilling, no resting, and no fancy equipment required — just a skillet for the brown butter and a stand mixer (or hand mixer) for the dough. You’ll have warm cookies in under an hour.
Now, let’s talk about a few tips to make sure these cookies turn out perfectly. First, make sure your brown butter has cooled completely and re-solidified before you use it. If it’s still warm or liquid, it will make the dough too soft, and the cookies will spread too thin.
I also recommend using room-temperature eggs. Cold eggs can cause the brown butter to seize up, making the dough clumpy rather than smooth. I like to set my eggs out as soon as the brown butter comes off the stove, so they have plenty of time to reach room temperature.
Don’t skip mixing the chai spices into both the sugar and the dough. I tested a batch using the chai sugar only as a coating, and the spice flavor was much more muted throughout the cookie. Using it in both places really packs in that cozy chai flavor.
These brown butter chai snickerdoodles are everything you love about a classic snickerdoodle, dressed up with warm spice and nutty depth. They’re soft, chewy, and packed with cozy flavor that will have everyone reaching for seconds.
Ingredients
- unsalted butter
- granulated sugar
- ground cinnamon
- ground cardamom
- ground ginger
- ground cloves
- ground nutmeg
- black pepper
- all-purpose flour
- baking soda
- cream of tartar
- sea salt
- brown sugar
- a large egg + an egg yolk
- vanilla bean paste
How to Make Brown Butter Chai Snickerdoodles
Add the butter to a large skillet or frying pan and set it over medium heat. Once melted, keep an eye on it — when it starts to bubble and pop, stir regularly, scraping up the browned bits from the bottom of the pan. Once the bubbling slows and the bits have turned golden brown, remove the pan from the heat and let the brown butter cool completely to room temperature until it re-solidifies.
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl until the spices are evenly distributed. Set the chai-spiced sugar aside.
Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl, then set aside.
Add the cooled brown butter to the bowl of a stand mixer fitted with the whisk attachment, along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla, then beat on medium-low until smooth and well combined, about 1-2 minutes.
With the mixer running on low, gradually add the dry ingredients until just combined. The dough will be fairly stiff and will start to ball up on the paddle when it’s ready.
Use a 1-ounce scoop to portion the dough, roll into balls, then roll each ball in the remaining chai sugar to coat. Place on the lined baking sheets, spacing the dough about 2 inches apart.
Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. Allow the cookies to cool completely on the baking sheets before enjoying — they’ll continue to set as they cool.
How to Store
Store baked and cooled cookies in an airtight container on the counter for 4-5 days.
To freeze: Place a small piece of parchment paper between each cookie, then transfer to a freezer bag or airtight container, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter for 20-30 minutes before enjoying.
More Cozy Cookie Recipes
- Brown Butter Sugar Cookies
- Gingerbread Chai Cookies
- Pumpkin Snickerdoodles
- Pumpkin Spice Latte Cookies
- Classic Snickerdoodle Cookies
What do you think of these brown butter chai snickerdoodles? Do you have a favorite chai-spiced treat? Let me know in the comments below!
If you make these, share a photo on social media and tag me so I can see your beautiful cookies come to life.
Happy baking, friends!
FAQs
Do I need to chill the dough? No, you do not need to chill the dough for this recipe. Chilling the dough prevents the cookies from spreading as much during baking, resulting in a softer texture rather than a chewy one.
Can I freeze leftover cookies? Yes, these cookies freeze beautifully. Place a small piece of parchment paper in between each leftover cookie, then place the cookies in a freezer bag or airtight container. Try to remove as much air as possible. Freeze for up to 3 months. Whenever you’re ready to eat a cookie, remove it from the freezer and let it thaw on the counter for about 20-30 minutes.
Can I use a store-bought chai spice blend instead of individual spices? Yes — substitute 2 tablespoons of a pre-made chai spice blend for the cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.
Brown Butter Chai Snickerdoodles
These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¾ teaspoon sea salt
- ½ cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- Add the butter to a large skillet or frying pan, then set it over medium heat. Once the butter has fully melted, keep an eye on it. When it starts to bubble and pop, stir it regularly, making sure to scrape up the bits on the bottom of the pan. Once the bubbling slows and the bits on the bottom of the pan have turned golden brown, remove the pan from the heat. Allow the brown butter to cool completely to room temperature. It’s ready once it has re-solidified (see photos).
- Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
- Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl. Mix well so that the spices are evenly distributed throughout the sugar. Set aside the chai-spiced sugar.
- Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
- Add the cooled brown butter to the bowl of a stand mixer along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy (about 2-3 minutes), then add the egg, egg yolk, and vanilla. Beat on medium low until smooth and well combined, about 1-2 minutes.
- With the mixer running on low, gradually add the dry ingredients until just combined. The cookie dough will be fairly stiff and will start to ball up on the paddle when it’s ready.
- Use a 1-ounce scoop to scoop up portions of the dough. Roll the dough into a ball, then roll in the remaining chai sugar to coat. Place the dough on the lined baking sheet. Continue with the remaining dough, spacing the balls of cookie dough about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers are still underdone. Allow the cookies to cool completely on the baking sheets before enjoying.
- Baked and cooled cookies can be kept on the counter in an airtight container for 4-5 days.
Notes
- The cookies will continue to finish baking once you remove them from the oven, so make sure to allow them to cool fully on the baking sheets.
- You’ll have leftover chai-spiced sugar. You can use it in coffee, tea, or combine it in a 1 to 1 ratio with water to make a chai simple syrup.
Recipe Tips and Testing Notes
- During testing, I tried the cookies with 2 whole eggs and with 1 egg and an egg yolk. I ended up preferring the texture of the batch made with 1 egg and an egg yolk because they had a chewier texture. If you prefer a slightly more cakey and softer snickerdoodle, you can use 2 whole room-temperature eggs.
- In order to really pack in the chai spices, the chai sugar is used in the cookie dough as well as the balls of dough being coated in it. I tried a batch without the chai sugar in the cookie dough and the flavor was very muted.
- If you happen to have a chai spice blend on hand, you can use 2 tablespoons of it in the recipe in place of all of the spices listed.
- Make sure that your egg and egg yolk are at room temperature. This will allow them to incorporate into the dough more easily and prevent the brown butter from seizing up. I like to set my eggs out once the brown butter is finished to allow plenty of time to take the chill off.
- If you prefer, you can make the brown butter several days ahead of time and keep it in a bowl in the fridge. Allow it to come to room temperature before using it to make the cookies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The post Brown Butter Chai Snickerdoodles appeared first on A Classic Twist.
]]>The post Dark Chocolate S’mores Blondies appeared first on A Classic Twist.
]]>
These dark chocolate S’mores blondies are a fun and decadent twist on the classic campfire treat. Dark chocolate chunks and mini marshmallows are folded into a rich, buttery blondie batter, then topped with crunchy graham cracker pieces. Baked until golden around the edges, the center stays perfectly soft and chewy. Each bite is packed with the nostalgic flavor of traditional S’mores without the need for a campfire. These easy S’mores bars are perfect for summer gatherings, after-school snacks, or anytime you’re craving those nostalgic flavors!
A warm, gooey S’more always brings back cozy memories. There is nothing better than sitting around the fire on a Saturday night and eating a melty, toasted S’more!
If you’ve been craving s’mores, this recipe is for you!
These dark chocolate S’mores blondies capture all of those comforting memories in one easy bar.
These blondies combine the classic chewy blondie and everything you love about S’mores: the toasted marshmallows, the crunchy bits of graham crackers, and that perfect melty dark chocolate.
I love how easy these S’mores blondies are to make. Plus, you can make them anytime of the year, and no need to build a fire! Everything comes together in one pan with simple ingredients.
Now, let’s talk about some tips so these bars turn out delicious. First, I recommend using an 8-inch square baking pan. Using a larger pan will spread the batter too thin, and you’ll lose that thick, soft, chewy center that makes these bars so delicious. If you’d like to make a larger batch, simply double the recipe and bake it in a 9×13-inch pan.
If you don’t have a dark chocolate bar on hand, you can substitute dark chocolate chunks. Use ⅔ cups to equal a chocolate bar.
I do not recommend substituting the graham crackers for graham cracker crumbs. These bars won’t be the same without broken graham cracker pieces; they add that signature crunch and texture that make a S’more.
These dark chocolate S’mores blondies are everything you love about the classic campfire dessert combined in an easy-to-make bar. They’re rich, buttery, gooey, chocolatey, and packed with nostalgic flavor that will have everyone reaching for seconds.
Ingredients
- all-purpose flour
- baking powder
- sea salt
- unsalted butter
- brown sugar
- a few eggs
- vanilla bean paste
- bar dark chocolate
- mini marshmallows
- graham cracker
How to Make S’mores Blondies
Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan, then line it with parchment on all sides, leaving an overhang.
Whisk together the flour, baking powder, and sea salt, then set aside.
In a separate larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.
Add the dry ingredients to the wet ingredients. Mix until mostly combined. The batter will be thick.
Set aside a small handful of the chopped dark chocolate and mini marshmallows. Fold the rest into the batter until evenly distributed.
Spread the batter into an even layer in the lined pan.
Then scatter the broken graham crackers over the top and lightly press them in. Scatter the remaining chocolate and marshmallows over the top.
Bake the blondies for 32-38 minutes until a tester comes out clean. Cool blondies in the pan on a wire rack for 1-2 hours before slicing and serving.
How to Store
Store leftovers in an airtight container at room temperature and enjoy within 3 days for the best texture. The blondies will have the best texture on the day they are made.
More S’mores Recipes
- S’mores Chocolate Chip Cookies
- Skillet S’mores Cookie
- S’mores Cookie Bars
- S’mores Cupcakes
- S’mores Bundt Cake
What do you think of this amazing S’mores bar recipe? What would you serve with these bars? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
S’mores Blondies Recipe
Dark Chocolate S’mores Blondies
These dark chocolate s’mores blondies are a fun and decadent twist on the classic campfire treat. Dark chocolate chunks and mini marshmallows are folded into a rich, buttery blondie batter, then topped with crunchy graham cracker pieces.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 10 tablespoons unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 ½ teaspoons vanilla bean paste
- 1 3-ounce bar dark chocolate, roughly chopped
- 1 cup mini marshmallows
- ½ cup broken graham cracker pieces
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan, then line it on all sides with parchment, leaving an overhang.
- Whisk together the flour, baking powder, and sea salt, then set aside.
- In a separate larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Mix until mostly combined. The batter will be thick.
- Set aside a small handful of the chopped dark chocolate and mini marshmallows. Fold the rest into the batter until evenly distributed.
- Spread the batter into an even layer in the lined pan, then scatter the broken graham crackers over the top and lightly press them in. Scatter the remaining chocolate and marshmallows over the top.
- Bake the blondies for 32-38 minutes until a tester comes out clean. Cool blondies in the pan on a wire rack for 1-2 hours before slicing and serving.
- Store leftovers in an airtight container at room temperature and enjoy within 3 days for the best texture. The blondies will have the best texture on the day they are made.
Notes
Recipe Tips and Testing Notes
- While it’s tempting to slice these right out of the oven, allowing them to cool and rest for a minimum of 1 hour ensures the perfect soft and chewy texture.
- Don’t forget to use room-temperature eggs! This helps them incorporate into the wet ingredients much more easily and prevents the melted butter from seizing up or forming clumps. If you forget to set them out ahead of time, you can quickly bring them to room temperature by placing them in a bowl of warm (not hot) water for about 10 minutes.
- The dark chocolate helps balance the sweetness of the marshmallows, but if you’re making these for younger palates, feel free to use an equal amount of milk chocolate.
- I tested these with all brown sugar and half brown sugar, half granulated sugar. I preferred the taste and texture of the batch with all brown sugar as it yielded a chewier, softer texture and richer flavor.
- A roughly chopped 3-ounce bar of dark chocolate is equivalent to about ⅔ cup. If you prefer, you can use ⅔ cup dark chocolate chunks instead.
- Do not skip the cooling time – this allows the blondies to fully set.
FAQs
Can I bake these in a bigger pan? I recommend using an 8-inch square baking pan for this blondie recipe, as a larger pan will yield much thinner blondies. You can double the recipe if you prefer and bake it in a 9x13-inch pan.
Can I use dark chocolate chunks instead of a dark chocolate bar? Yes, you can use dark chocolate chunks instead of a dark chocolate bar. You’ll need ⅔ cup total.
Can I use graham cracker crumbs instead of broken graham crackers? No, I do not recommend using graham cracker crumbs because they won’t have the same texture as pieces of broken graham crackers and will dry out the blondies.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 444Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 7gCholesterol: 55mgSodium: 296mgCarbohydrates: 73gFiber: 1gSugar: 48gProtein: 4g
The post Dark Chocolate S’mores Blondies appeared first on A Classic Twist.
]]>The post Fresh Peach Snacking Cake Recipe appeared first on A Classic Twist.
]]>
This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown. This peach cake is easy and unfussy, making it perfect for brunch or a simple summer dessert. Serve it as-is or dust it with powdered sugar right before serving!
Hey there, and welcome back, friends.
Sometimes you just need a simple, rustic cake made with seasonal fruit. This peach snack cake is the perfect example of that! With summer being so busy and hot, we need something easy to make for dessert.
This cake recipe is versatile too! You could use any seasonal fruit, not just ripe, juicy peaches. I’m thinking plums, apples, pears, etc., would be great options. I know you’ll find yourself baking this cake again and again!
It’s not just a snack cake for enjoying with tea or coffee, but it’s also an easy weeknight dessert recipe. It’s a light dessert that is great for any occasion.
Let’s chat a little about the ingredients. I used lemon zest to brighten the peach flavor. I chose fresh peaches as the main ingredient.
Frozen peaches aren’t the best choice since they’re usually cut into larger slices or chunks that don’t arrange as nicely over the batter. They also release extra moisture as they bake, which can affect the finished texture of the cake.
With all of the activities over the summer and with the kids home, we need unfussy cakes! Save the fancy cake decorating for over the winter. There are no fancy decorating techniques needed for this snack cake. The peach slices are beautiful on their own. A light dusting of powdered sugar is all that is needed to make this cake elegant.
The next time you see fresh peaches at your grocery store or farmer’s market, grab some and make this cake! You won’t regret it and your family will love it!
Ingredients
- a few fresh peaches
- brown sugar
- all-purpose flour
- sea salt
- baking powder
- baking soda
- granulated sugar
- vegetable oil
- sour cream
- a few large eggs
- vanilla bean paste, or vanilla extract
- lemon zest
- powdered sugar, optional for serving
How to Make a Peach Snacking Cake
Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Toss the peaches with the brown sugar in a small bowl and set aside.
Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.
Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick.
Pour the batter into the prepared pan and spread it into an even layer.
Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
Dust the cake with powdered sugar if you like before slicing and serving.
How to Store
Store homemade peach snack cake at room temperature in an airtight container for up to two days or store in the fridge for up to five days.
More Peach Dessert Recipes
- Upside-Down Peach Cake
- Fresh Peach Pie
- Bourbon Peach Cobbler
- Peach Crumble Recipe
- Blueberry Peach Crumble
What do you think of this homemade peach cake recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Peach Cake Recipe
Fresh Peach Snacking Cake
This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown.
Ingredients
- 1 ½ cups thinly sliced fresh peaches, about 3 small or 2 medium peaches
- 1 tablespoon brown sugar, packed
- 1 ½ cups all-purpose flour
- ½ teaspoons sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup granulated sugar
- ½ cup vegetable oil
- ⅔ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla bean paste, or vanilla extract
- 2 teaspoons lemon zest, from about 1 medium lemon
- Powdered sugar, optional for serving
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
- Toss the peaches with the brown sugar in a small bowl and set aside.
- Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
- In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.
- Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick. Pour the batter into the prepared pan and spread it into an even layer. Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
- Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
- Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
- Dust the cake with powdered sugar if you like before slicing and serving.
Notes
The cake needs to cool for at least 30 minutes before slicing and serving but you can let it cool completely if you prefer.
Recipe Tips and Testing Notes
- Slice the peaches to a thickness of approximately ⅛-inch.
- Ripe peaches that are still on the firm side work best. Peaches that are too ripe tend to fall apart when tossed with the brown sugar.
- Do not dump the peaches on top of the cake. Instead, arrange them evenly over the surface. There’s no need to press them into the batter.
- In testing, both sour cream and whole milk Greek yogurt worked in the cake. I prefer the richness and flavor of the cake made with sour cream.
- The combination of vegetable oil and sour cream ensures the cake remains soft and moist. I do not recommend substituting melted butter for vegetable oil, as it may result in a drier, crumbly texture.
- You can also make this cake with an equal amount of sliced apricots, plums, or nectarines.
Do I need to use a springform pan? A 9-inch springform pan is the best option since it is deep enough to allow plenty of room for the cake to rise during baking. If you don’t have a springform pan, you can use a 9-inch cake pan that is at least 2 inches deep.
Can I use frozen peaches? No, I do not recommend using frozen peaches for this recipe. They are typically pre-cut into large slices or diced, which does not work well for this specific cake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 39mgSodium: 192mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 3g
The post Fresh Peach Snacking Cake Recipe appeared first on A Classic Twist.
]]>The post No-Churn Strawberry Cookies & Cream Ice Cream appeared first on A Classic Twist.
]]>
This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk. Vanilla sandwich cookies lend another layer of flavor and texture that pairs well with the sweet strawberries. Once this no-churn ice cream is frozen for 6 hours, it’s ready to scoop and enjoy!
Every bite of this strawberry ice cream tastes like summer! It’s packed with lightly cooked strawberries and chunks of vanilla sandwich cookies. It’s sure to become a favorite recipe. How could you resist a scoop of this ice cream?
Homemade ice cream is surprisingly easy to make. You only need to whip heavy whipping cream, fold in some condensed milk and your ice cream flavors, and then freeze! That’s literally all there is to it.
The heavy whipping cream keeps the ice cream scoopable because of all the air it incorporates. There is no need to use an ice cream maker when using whipped cream.
Since I used fresh strawberries in this recipe, I brought out their flavor by lightly cooking them. It makes them a little jam-like.
My favorite part, besides the strawberries, is the cookies! Store-bought vanilla sandwich cookies work perfectly to add a little crunch and sweetness to the ice cream. It adds a little fun to a classic strawberry ice cream recipe.
If fresh strawberries aren’t in season, don’t worry. Frozen strawberries work wonderfully here, too. There’s no need to thaw them beforehand. Simply add them directly to the saucepan and cook them down, gently mashing them as they soften to help them break into smaller pieces.
Keep in mind that frozen berries usually release a bit more moisture, so they’ll need a little extra cooking time before they thicken and jam up.
While I love the flavor of vanilla sandwich cookies in this recipe, you can easily switch things up by using chocolate sandwich cookies instead. The chocolate adds another layer of richness that pairs beautifully with the strawberries and gives the ice cream a fun cookies-and-cream twist.
Ingredients
- strawberries
- granulated sugar
- lemon juice
- sweetened condensed milk
- sea salt
- heavy whipping cream
- vanilla bean paste, or vanilla extract
- a few vanilla sandwich cookies
How to Make No-Churn Strawberry Cookies & Cream Ice Cream
Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down.
Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.
Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.
Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste.
Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form.
Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined.
Fold in the chopped cookies, saving a handful for the top of the ice cream.
Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies.
Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.
When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.
How to Store
Keep homemade ice cream stored in the freezer. Always allow the ice cream to sit for about 15 minutes before scooping, since homemade ice cream is not scoopable straight out of the freezer.
More Homemade Ice Cream Recipes
- No-Churn Pistachio Ice Cream
- Chocolate Peanut Butter Ice Cream
- Blackberry Coconut Ice Cream
- Strawberry Cheesecake Ice Cream
- Coconut Basil Ice Cream
What do you think of this creamy homemade strawberry ice cream recipe? What would you serve with a scoop of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer, friends!
No Churn Strawberry Cookies and Cream Ice Cream Recipe
No-Churn Strawberry Cookies and Cream Ice Cream
This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk.
Ingredients
- 1 pound strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 14-ounce can sweetened condensed milk
- 1 pinch sea salt
- 1 ½ cups heavy whipping cream, cold
- 1 tablespoon vanilla bean paste, or vanilla extract
- 15 vanilla sandwich cookies, roughly chopped
Instructions
- Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down. Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.
- Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.
- Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste. Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form.
- Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined. Fold in the chopped cookies, saving a handful for the top of the ice cream.
- Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies. Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.
- When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.
Notes
- Keep leftovers covered with plastic wrap in the freezer and enjoy within a week for the best flavor and texture.
- Cooking the strawberries first helps to intensify the flavor and eliminates icy chunks of fruit in the final ice cream.
- You’ll know the strawberries are ready when the juices look thicker and more syrupy rather than watery.
- Make sure to fold the whipped cream into the sweetened condensed milk rather than whisking or mixing so that you don’t knock all of the air out of it. This helps ensure a creamy ice cream texture rather than an icy one.
- I used a pullman loaf pan (10x4x4) to freeze and store the ice cream and there was plenty of room. If you only have a standard 9x5 loaf pan, you’ll most likely need an additional smaller container for the remainder of the ice cream.
- Though the ice cream can be eaten straight out of the freezer, I found that letting it sit at room temperature for about 5-10 minutes made scooping much easier.
FAQs
Can I use frozen strawberries instead of fresh? Yes, you can use 1 pound of frozen strawberries in place of the fresh strawberries. There’s no need to thaw them first. Make sure to mash them as they start to soften to encourage them to break down into smaller pieces. Note that frozen strawberries will most likely take longer to cook down than fresh ones.
Can I use chocolate sandwich cookies instead of vanilla sandwich cookies? Yes! You can use chocolate sandwich cookies instead for a different flavor.
Do I have to freeze the ice cream in a loaf pan? No, you do not need to freeze the ice cream base in a loaf pan. Any similarly sized container will work just fine.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 6mgSodium: 145mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
The post No-Churn Strawberry Cookies & Cream Ice Cream appeared first on A Classic Twist.
]]>The post Honey Sweetened Blueberry Cobbler appeared first on A Classic Twist.
]]>
Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping. As it bakes, the fresh blueberries become juicy and glossy while the topping turns golden and tender. Served warm with a scoop of vanilla ice cream, this summer dessert is simple, comforting, and perfect for blueberry season.
Hey there, and welcome back, friends.
You are in for a juicy blueberry treat!
There’s something so comforting about a cobbler made with fresh summer fruit. I love watching the fruit bubble away while it bakes and smelling the scent of it as it fills my kitchen. It’s worth turning on the oven, plus it only takes about 30 minutes to bake.
I’ve always loved blueberries and blueberries have a way of making a dessert feel homey in the best way! This blueberry filling is sweetened with honey and bakes into a yummy, jammy filling that’s sweet, juicy, and full of blueberry flavor.
Of course, a classic cobbler is topped with a rustic buttermilk biscuit topping. This one takes about 10 minutes to whip together. It’s flaky, tender, and has hints of lemon zest to pull out the blueberry flavor.
This is the kind of dessert that begs to be served warm with a big scoop of vanilla ice cream. Every bite is comforting and bursting with juicy blueberry goodness!!!
Before we begin baking, we need to go over a few tips so we can make the best blueberry cobbler. I’ve learned a few tricks over the years and I always want to share them with you.
For the best filling, I highly recommend using fresh blueberries if possible. Frozen blueberries tend to release more moisture as they bake, which can keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe.
You can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.
If you don’t have honey on hand, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler. Honey gives it a light, summery taste, whereas maple syrup would be perfect for a Fall dessert.
Ingredients
- fresh blueberries
- cornstarch
- fresh lemon juice
- vanilla bean paste
- honey
- all-purpose flour
- baking powder
- sea salt
- lemon zest
- unsalted butter
- buttermilk
- granulated sugar
How to Make Blueberry Cobbler
Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey.
Then pour them into a 2-quart (or larger) baking dish.
Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest.
Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn’t need to be covered, but the dough should be in a roughly even layer so that it bakes evenly.
Brush the top with some buttermilk and sprinkle with sugar.
Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired.
How to Store
Cover the leftover homemade blueberry cobbler and keep it stored in the fridge for up to 3-4 days.
More Blueberry Recipes
- Blueberry Crumb Cake
- Blueberry Sour Cream Coffee Cake
- Blueberry Peach Crumble
- Blueberry Crumble with a Browned Butter Oat Topping
- Blueberry Crumb Bars
What do you think of this comforting homemade blueberry cobbler recipe? What would you serve with this cobbler? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
Blueberry Cobbler Recipe
Honey Sweetened Blueberry Cobbler
Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping.
Ingredients
For the blueberries:
- 6 cups fresh blueberries, about 2 pounds
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla bean paste
- ¼ cup honey
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons lemon zest
- ½ cup cold unsalted butter, diced
- ½ cup cold buttermilk, plus extra for brushing the top
- ¼ cup honey
- 1-2 tablespoons granulated sugar, for sprinkling on top
Optional for serving:
- Vanilla ice cream
Instructions
- Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey, then pour them into a 2-quart (or larger) baking dish.
- Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest. Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
- Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn't need to be covered, but the dough should be in a roughly even layer so that it bakes evenly. Brush the top with some buttermilk and sprinkle with sugar.
- Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
- Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired.
- Cover leftovers and store them in the refrigerator. Enjoy within 3-4 days.
Notes
- The baking dish I used for testing is a 2 quart dish that is approximately 10 x 7 ½ inches and 2 ½ inches deep. I recommend using something of similar size that has at least a 2 quart capacity.
- In order to make sure the biscuit topping bakes all the way through and doesn’t have any raw spots on the bottom, the baking is done in two steps. The cobbler bakes for 30 minutes, then the top is covered with foil to prevent it from burning and the cobbler is baked for an additional 10-15 minutes.
- The cobbler will be super juicy right out of the oven so I found that letting it rest for 15-20 minutes before serving allowed the blueberry juices to thicken. This makes serving and eating much easier and the cobbler filling less runny.
- Cornstarch helps thicken the blueberry juices and keeps the cobbler from being runny. I do not recommend swapping it out for another ingredient.
- The biscuit topping should be kept as cold as possible so that it puffs up once it enters the heat of the oven rather than melting. I recommend using butter and buttermilk straight from the fridge and touching the dough with your hands as little as possible. The biscuit topping dough will be shaggy but if it seems too soft or like the butter is already starting to melt, pop it in the fridge for about 15-20 minutes before proceeding with the recipe.
- I prefer the flavor of vanilla bean paste with the honey but you can use an equal amount of vanilla extract if you don’t have any on hand.
FAQs
Can I use frozen blueberries instead of fresh blueberries? I recommend using fresh blueberries here because frozen blueberries will release a lot more moisture and keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe.
Can I use milk instead of buttermilk? Yes, you can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.
Can I use maple syrup instead of honey? Yes, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 529Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 34mgSodium: 362mgCarbohydrates: 95gFiber: 6gSugar: 33gProtein: 9g
The post Honey Sweetened Blueberry Cobbler appeared first on A Classic Twist.
]]>The post Lemon Pistachio Tiramisu appeared first on A Classic Twist.
]]>
This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!
Hey there, and welcome back, friends.
You are in for a lemony treat!
This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.
If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.
This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!
Then there’s a surprise layer of lemon curd, giving it a little tangy surprise.
Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer.
I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time.
This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.
Ingredients
- lemon juice
- granulated sugar
- a lemon
- mascarpone cheese
- some pistachio cream
- powdered sugar
- vanilla bean paste
- heavy whipping cream
- savoiardi ladyfingers
- lemon curd
- raw pistachios
How to Make Lemon Pistachio Tiramisu
Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat.
Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves.
Remove from the heat and allow the syrup to cool completely to room temperature.
Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.
Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes.
In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.
Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.
To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish.
Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.
Gently spread the lemon curd over the top of the mascarpone in an even layer.
Repeat another layer with the ladyfingers dipped into the lemon syrup.
Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.
Before serving, scatter the finely chopped pistachios in an even layer over the top.
How to Store
Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.
More Lemon Recipes
What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Lemon Pistachio Tiramisu Recipe
Lemon Pistachio Tiramisu
This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch.
Ingredients
For the lemon simple syrup:
- ½ cup water
- ½ cup lemon juice
- 1 cup granulated sugar
- Peel from 1 medium lemon
For the tiramisu:
- 12 ounces mascarpone cheese, cold
- ⅓ cup pistachio cream
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 3 tablespoons + 1 cup heavy whipping cream, divided
- 7-ounces savoiardi ladyfingers
- 1 cup lemon curd
- 1/2 cup raw pistachios, finely chopped
Instructions
- Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.
- Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.
- To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Before serving, scatter the finely chopped pistachios in an even layer over the top.
Notes
Recipe Notes
- You will have leftover simple syrup. Feel free to use it in cocktails or mocktails.
- Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.
- An equal amount of vanilla extract may be used in place of vanilla bean paste.
- If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both.
- You’ll need 2-4 lemons to yield enough juice for the simple syrup.
Recipe Tips and Testing Notes
- If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture.
- Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping.
- Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total).
- Save your strength and use your food processor to finely chop the pistachios.
- Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe.
- I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g
The post Lemon Pistachio Tiramisu appeared first on A Classic Twist.
]]>