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Decadent Flourless Chocolate Cake

There is one thing in life that never seems to disappoint: chocolate! This weekend I was in the mood for a decadent chocolate dessert. One of my favorites is a rich flourless chocolate cake.

Fun fact about me: Cakes aren’t my favorite dessert. In fact, they’re not even really tempting. That may sound a little bizarre, given that I make a lot of cakes. But I see it as a positive—I make plenty of cakes without eating all of the leftovers.

On the other hand, rich decadent chocolatey desserts are what I crave the most. Desserts like moist chocolate chip cookies, dense brownies, and chocolate pies are at the top of my list, along with a flourless chocolate cake.

A flourless chocolate cake is not like most cakes. I’m sure you’ve already guessed why; there is no flour included in the recipe. This dessert is traditionally composed of eggs, sugar, butter, and cocoa. Sounds simple, right? Technique is usually critical in desserts with so few ingredients. Don’t over mix the ingredients and have them at the proper temperature.

ingredientsorganized

When I’m baking, I always start by measuring all of my ingredients before mixing. Once my ingredients are measured, I’ll begin melting my chocolate bars. There are two methods to choose from when melting chocolate. The first one is to place the chocolate in a microwave-safe bowl and melt it in the microwave with short 30-second bursts, stirring between each burst just until the chocolate is melted. The second method is to melt the chocolate in a double boiler. Place about a cup of water in a small saucepan. Bring the water to a simmer and place the chocolate in a heat-proof bowl on top of the small saucepan. The bowl should fit snuggly on top of the saucepan, keeping its base above the water. Keeping your water at a gentle simmer, stir the chocolate just until it’s melted. Remove the bowl from the heat once the chocolate is melted. You do not want to burn the chocolate. This will cause the chocolate to separate.

melted chocolate

The second step is to stir in the butter. Then whisk the sugar into the melted chocolate, followed by the cocoa powder, coffee, and salt. In a separate bowl, add the vanilla extract to the eggs and give them a quick whisk. Slowly add the eggs to the chocolate mixture just until well combined. That’s it for your cake ingredients. It’s so simple!

chocolatemixand pan

Next, spray an 8-inch round cake pan or spring form pan with non-stick baking spray. The spring form pan will help you to easily release the cake from the sides of the pan, but a cake pan will work if you don’t have a spring form pan. Just be sure to properly prepare it with non-stick baking spray. A very helpful tip is to line the bottom of your cake pan with a round sheet of parchment paper that is the same size as your pan. In this case, the parchment paper should be 8 inches round. Once the pan is prepared, pour the cake batter into the pan and place it in the oven (preheated to 350) and bake for 30 minutes. Finally, I like to add a dusting of powdered sugar and some whipped cream to the cake. Check out the recipe below and give it a try if you are a chocolate lover like I am!

flourlesscakeinpan

 

 

Ingredients

  • 8 ounces of semisweet chocolate
  • 1 stick of butter
  • Pinch of salt
  • ½ cup of packed brown sugar
  • ¼ cup granulated sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of brewed espresso
  • ½ cup of cocoa powder
  • Powdered sugar (optional)

Directions

  • Preheat oven to 350 and line a baking sheet with parchment paper
  • Melt semisweet chocolate in the microwave or a double boiler.
  • Stir in room temperature butter and a pinch of salt
  • Whisk in brown sugar and granulated sugar.
  • While continuously whisking, add eggs and vanilla extract to the batter.
  • Whisk in the cocoa powder
  • Place in the oven and bake for 30-35 minutes.
  • Allow the cake to cool completely.
  • Remove from the pan
  • Sift powdered sugar over the cake

sliceof flourless cake

Enjoy!

Featured

Making Sugar Cookies That Will Not Spread

Hello everyone, here is my first blog post. When deciding what to write, I thought about one of the most difficult times I’ve had in the kitchen. How can I help someone who might be experiencing the same baking disaster that I did? Well, my sugar cookies spreading to what seemed to no end was definitely one of the first thoughts that came to my mind. Last year, I got my first order to make royal icing cookies that were to be shaped like pumpkins. I was so excited because I loved looking at all the beautiful and elaborate royal icing cookies floating around on social media. However, they were very intimidating to a novice cookie baker like me. But, these were only pumpkins. How hard could it be, right? Little did I know that I would arrive at one of my toughest tasks since I’d started baking. I made 3 different batches of sugar cookies that were shaped like pumpkins when I put them in the oven and came out as one giant cookie. I tried three different sugar cookie recipes and all 36 of the cookies spread out of their pumpkin shape! I was tired and felt defeated. How was I going to complete this order? I took a break and researched ways to stop the cookies from spreading. I will share with you the 5 techniques that helped me to prevent this from happening again.

EDITED SUGAR COOKIES.png

Tip #1 The temperature and firmness of your butter is the foundation to baking cookies that will not spread. The butter should be just at room temperature so that it will mix well with the other ingredients. However, it cannot be too soft. That will cause the cookie dough to become soft and tacky while mixing. I like to be able to bend my butter without it breaking or my fingers going through it.

butter.png

Tip #2 Mix the dough just until all ingredients are incorporated. This is important for several reasons. I’ll explain the two that I most understand to contribute to the shape of cookies. Overly mixing the dough will warm the butter that you tried to avoid becoming too warm in the first place. This could cause your dough to be too soft or tacky for rolling out or forming into a ball. Remember, you have to be able to shape this cookie dough so it needs to be somewhat firm. Over mixing dough can also contribute to the shape a cookie holds while in the oven. Cookies are usually cooked for a very short amount of time. My cookies stay in the oven for exactly 10 minutes. Over mixing will accumulate too many air bubbles in the mixture. This will ultimately cause your free-standing cookies to rise in the oven quickly and become flat when removed.

Tip #3 Refrigerating the cookie dough before rolling it out is important because the dough has a chance to chill and become firm. I suggest at least 30 mins for chilling if you’re pushed for time. I shoot for an hour or more for better results. I usually separate my dough, place it in resealable bags, and sit them in the fridge overnight.

ziploc

Tip #4 Use powdered sugar when rolling out cookies. This will prevent cookies from sticking to your counter and tearing. Flour and cornstarch are also acceptable. I prefer powdered sugar. It gives the cookie a more pleasant flavor.

Tip #5 Refrigerate your cookies after using a cookie cutter and before placing them in the oven. The butter in the cookie dough will become somewhat warm again after it has been rolled out. To help your cookies hold its BEST shape possible, it is important to allow your cookies to sit back in the fridge for 15-30 minutes. This will once again solidify your butter. I let my cookies sit in the fridge for 30 minutes before placing them in the oven.

I hope the information I provided for you is helpful. There are many other techniques and tips provided by amazing bloggers, chefs, home bakers, and recipe creators. These are my favorite that I have learned and I thank you for letting me share them with you! Much love~ Chan

blog thank you.png

How to Make Pineapple Upside-Down Cake

If you are looking for a classic and delicious dessert recipe, look no further than the pineapple upside-down cake recipe. This delightful dessert is made by cooking a mixture of pineapple, brown sugar, and butter over the stove top. The ingredients are layered with a cake batter. The cake is then baked and flipped to reveal the caramelized brown sugar, butter, and pineapple. The result is an amazingly delicious and moist dessert that has been crowding the dessert table for generations.

Pineapple upside-down cake

What is a pineapple upside-down cake?

A pineapple upside-down cake is a delicate cake with a sweet, saucy fruit topping. One of the best parts of making this cake is that it’s super easy to make, and you can use your favorite cake recipe. This specific recipe makes a white cake.

What ingredients are used?

Pineapple upside-down cake ingredients

Brown Sugar

Brown sugar is essential to this cake because it creates a caramelized and saucy topping. Brown sugar should be used as opposed to white granulated sugar as it has molasses that provides a warm brown color and a softer texture.

Pineapple Slices

 There is no Pineapple-Upside Down cake without pineapple slices! This tropical fruit is the most necessary ingredient for this classic cake. Use canned pineapple slices. These will give you the most consistent flavor and perfectly round pieces.

Maraschino Cherries

A retro cake must have all of its elements. Maraschino cherries are iconic for this cake.

Pineapple Juice

Use a bit of pineapple juice in the cake batter. This brings a little extra flavor you would not typically get in a white cake. It will always make the cake moister.

The remaining ingredients are typical for a white cake. The recipe includes butter, sugar, eggs, milk, flour, baking powder, baking soda, and salt.

Troubleshooting Tips

Tip #1 Remove access moister from the sliced pineapples and cherries. This is important because the additional liquid can make your topping messy and runny. Lay the fruit on a paper towel and blot it to remove the moisture.

Dried pineapples

Tip #2 Keep the oven temperature low. This cake will brown while baking due to the brown sugar, granulated sugar, and fruit caramelizing during the baking process. The low oven temperature will help the cake not brown too quickly. You can also tent some aluminum foil over the cake halfway through the baking time. This can stop the cake from browning too much.

Baked pineapple upside-down cake

Tip #3 Refrain from mixing the topping ingredients. Pour the melted butter into the baking pan and crumble the brown sugar evenly over the butter. The sugar does not need to be stirred into the butter.

How to make a pineapple upside-down cake?

First, you start with a brown sugar topping by pouring melted butter into a pan. This topping is super easy to make! Sprinkle brown sugar on the warm butter and gently arrange your fruit on top.

Pineapple upside-down cake topping

Next, begin with the white cake recipe. Sift the dry ingredients and cream together the wet ingredients. Mix the dry ingredients with the wet ingredients until they combine well.

Lastly, pour the cake batter over the brown sugar and pineapple topping.

Pineapple upside-down cake batter

Bake in the oven until a toothpick inserted comes out clean.

Pineapple Upside-Down Cake

SweetsbyChan
Here is a classic and delicious pineapple upside-down cake recipe. This delightful dessert is made by combining pineapples, cherries, brown sugar, and butter over a fluffy white cake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 9 inch round baking dish
  • 1 electric mixer
  • 1 mixing bowl

Ingredients
  

Brown Sugar Topping

  • ¼ cup melted butter
  • ½ cup brown sugar
  • 20 oz can canned pineapple slices dry slices with a paper towel
  • 12 oz jar maraschino cherries

Cake Batter

  • ½ cup softened unsalted butter 1 stick
  • ¾ cup granulated sugar
  • 1 egg
  • 2 egg whites
  • 1 tsp vanilla extract
  • ⅓ cup whole milk
  • ⅓ cup reserved pineapple juice from can
  • ⅓ cup sour cream
  • 1½ cup cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 325° F.
  • Melt butter and pour into a 9 inch round baking dish. Distribute the brown sugar evenly across the butter. Do not mix or stir. Arrange pineapple slices and cherries on top of the brown sugar. Set aside.
  • Sift together cake flour, baking soda and salt into a bowl.
  • In a separate bowl, cream together softened butter and brown sugar. Add in the vanilla extract and eggs one at a time and continue mix.
  • Pour reserved pineapple juice into the milk.
  • On a low speed, alternate the flour and milk into the creamed butter mixture. Begin with the flour and end with the flour.
  • Fold in sour cream with a spatula.
  • Pour the cake batter evenly on top of the pineapples and cherries that are in the 9 inch baking dish.
  • Bake the cake about 1 hour. Be sure to check the cake for doneness with a toothpick about 40 minutes into the cook time. The cake is ready when inserted toothpick comes out of the cake clean.
  • Optional: To prevent browning on top of the cake. Remove the cake after about 30-40 minutes of baking and tent a piece of foil over the top. Return the cake to the oven and continue baking.

Cooling

  • Allow the cake to cool for about 15 minutes.
  • The cake will still be warm. Place a cake stand on top of the dish. Use oven mittens to flip to cake over.
  • Slowly and gently remove the baking dish from the cake.
  • Enjoy your warm pineapple upside down cake!
Keyword cake, dessert, homemade

Additions to Pineapple-Upside Cake

This cake is so flavorful and delicious on its own. But a little vanilla ice cream takes it to another level!

You will also want to give these toppings a try. Click on the links below to get the recipes.

Homemade Caramel Sauce: This luscious sauce pairs well with a slice of pineapple-upside down cake that has come to room temperature.

Homemade Whipped Cream: Dollop a spoon full of this cool treat over a warm slice of pineapple upside-down cake. Thank me later!

Pineapple upside-down cake slice

Lemon Blueberry Pound Cake Recipe

If you’re looking for a light, fresh, and not overly sweet dessert, then this Lemon Blueberry pound cake is for you.

Lemon Blueberry Pound Cake

I grew up avoiding pound cakes. In my opinion, pound cakes were plain and bland in flavor. Cakes with a little more personality, meaning frostings, glazes, fruit, sprinkles, etc., were the ones I wanted. Now that I am older and my taste palate is slightly more mature, I appreciate a moist, buttery, and subtly sweet pound.

However, that does not mean that I have abandoned all other lovely toppings and additions to cakes. Lemon Blueberry Pound Cake is now one of my favorite cakes. The subtle flavor of a buttery pound cake, tangy lemon, and sweet blueberries is a classic flavor combination. Blueberries are at their peak, fresh, and usually discounted at stores. And summer is the ideal time to make this cake.

This Lemon Blueberry Pound Cake is a perfect summer dessert.

What is a Lemon Blueberry Pound Cake?

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake Recipe is a delicious dessert cake made from butter, sugar, flour, eggs, and blueberries. A lemon glaze made from fresh lemon juice and powdered sugar adds a subtle sweetness to the cake. 

Critical Ingredients for Lemon Blueberry Pound Cake?

Lemon Blueberry Pound Cake Ingredients

Cake Flour

I prefer to use cake flour rather than all-purpose flour because cake flour produces less gluten than all-purpose flour due to a lower amount of protein. The cake is more likely to be lighter and softer using cake flour.

Butter

Butter is essential to pound cake and helps to create and retain moisture. It all gives pound cakes their signature buttery flavor. Ensure the butter is at room temperature before mixing to incorporate it well with the sugar.

Butter

Lemon Pudding Mix

Lemon pudding mix has two purposes for this cake. First, it gives the cake a subtle lemon taste without overpowering the other flavors. Second, pudding mixes add moister to cakes.

Lemon Pudding Mix

Blueberries

You can use fresh or frozen blueberries for this recipe. However, be sure to thaw out frozen blueberries if you are using those. Toss fresh or frozen blueberries in about a teaspoon of flour before adding them to a batter. This method will help prevent the blueberries from sinking to the bottom of your cake.

Fresh Blueberries

How to Make a Lemon Blueberry Pound Cake?

This recipe requires made-from-scratch ingredients. It is not simple such as a dump cake. Below I have provided some must-do steps to help ensure the best and tastiest outcome.

• All ingredients must be at room temperature before I begin mixing. This essential step helps to ensure all ingredients mix well together. Components that are too cold will not mix well and lead to a lumpy batter.

 • Cream together butter and sugar until it is light and fluffy. This step allows the sugar to dissolve completely into the butter. It also creates more air for a light and soft cake.

 • Add in eggs one at a time. You will want to give each egg time to mix well into the butter and sugar mixture.

 • Mix flour into the wet ingredients just until it is incorporated. Do not overmix. Overmixing cake batter creates excess gluten. Too much gluten will develop a tough crumb instead of a light and moist cake.

Fold blueberries into the batter with a spatula. Do not mix. You will want your blueberries to stay whole and prevent the color from bleeding throughout the cake.

 • Use an oven thermometer. Setting the correct temperature for baking is very important. Unfortunately, not all household ovens calibrate the right oven temperature that is selected. Always use an oven thermometer to ensure the desired temperature.

What Equipment is Needed?

A stand mixer is best for this cake because it does require a lot of mixing. However, you can use a hand-held electric mixer as well.

Stand Mixer

A sifter is needed to break up clumps of flour and sugar. And wire rack is essential to have so that you can cool the cake outside of the pan.

Wire Rack and Bundt Pan

Lemon Blueberry Pound Cake

SweetsbyChan
Lemon Blueberry pound cake is a light, fresh, and not overly sweet dessert. This Lemon Blueberry Pound Cake is a perfect summer dessert.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American

Equipment

  • 1 Stand Mixer Electric hand held mixer can be used.
  • 1 Bundt Pan
  • spatula
  • Sifter

Ingredients
  

  • 3 sticks unsalted butter
  • 4 oz cream cheese room temperature
  • 2 ¼ cups granulated sugar
  • 6 eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 ½ cups cake flour
  • ¾ tsp baking powder
  • ¾ tsp fine salt
  • ¼ tsp baking soda
  • 2 cups fresh blueberries

Lemon Cream Cheese Glaze

  • 4 oz cream cheese
  • 1 ½ cups powdered sugar
  • 1 tbsp fresh lemon juice

Instructions
 

  • Lightly grease or spray a bundt pan with baking spray.
  • Sift together the dry ingredients (cake flour, salt, baking powder, baking soda) and set aside. Whisk in lemon pudding mix.
  • Cream together the butter and cream cheese in the stand mixer until smooth. Incorporate the sugar slowly and mix until it is light and fluffy.
  • Mix in the eggs one at a time. Add lemon juice and zest.
  • Turn the mixer to its lowest speed and add the dry ingredients gradually just until the mixture is combined.
  • Stop the mixer.  Dust blueberries with a teaspoon of flour. Fold the blueberries into the mixture with a spatula.
  • Pour evenly into a bundt pan. Cook in the oven for 55 minutes-1hr. Check for doneness with a toothpick. Stick the toothpick in the center of the cake. Remove the cake from the oven if the toothpick comes out clean. Cook a little longer if the toothpick has batter on it. About 10-15 minutes longer. Let the cake set in the pan for about 5 minutes. Place a cooling rack over the top of the cake and flip it out of the pan. Let the cake cool.

Lemon Cream Cheese Glaze (optional)

  • Use an electric mixer to cream the cream cheese.
  • Add the powdered sugar. Continue mixing until smooth.
  • Add lemon juice. Mix until smooth.
Keyword cake, dessert, homemade
Slice of Lemon Blueberry Pound Cake

Storage for Long-lasting Flavor

This cake will store well in the refrigerator or frozen. Cut leftover pieces of cake and wrap them with plastic wrap. Double wrap the slices if you plan on freezing them to prevent frostbite. Store in the fridge for up to a week and in the freezer for about a month.

Banana Cake with Cream Cheese Frosting Recipe

Have you been thinking of a way to use your ripe bananas? Try this moist banana cake recipe! This recipe will show you how to make the perfect banana cake. This tasty cake is made with cream cheese frosting and is ideal for serving as a dessert to your guests.

Banana Cake Cover

How to make the perfect banana cake at home?


Making a banana cake at home starts with an ingredient that many home bakers have readily available; ripe bananas. If you’re like me, you tend to grab bananas during your weekly trip to the grocery. Sometimes those bananas are gobbled up, and for some weeks, no one seems to want the bananas. Despite the lack of interest in these untouched bananas, we hang on to them until we can’t anymore. On the other hand, those ripe bananas will add so much flavor to your cake.

Ripe Bananas


Using ripe bananas in this cake is essential because they have a natural sweetness. This natural sweetness and tart lemon juice adds just the right balance of banana flavor to the cake. Mash the bananas well to release all of the sugars and flavor. A few teaspoons of lemon juice added to the mashed bananas highlight all flavors. The banana mixture will be added during the last step of your cake batter.
In addition to bananas, this cake needs butter, eggs, granulated and brown sugar, flour, and buttermilk. Slowing mixing these ingredients to the right consistency and baking the batter at a low oven temperature will produce a moist and tender cake.

Banana Cake Ingredients


This frosting comprises cream cheese, unsalted butter, confectioners sugar, and pure vanilla extract. Sweet and tangy flavors pair well with the cake.This recipe is a banana cake like Starbucks sells. But, it is softer and has the delicious cream cheese frosting on top.

Soft Cream Cheese Frosting


Is banana cake dairy-free?


Traditionally this cake is not dairy-free, and neither is this recipe. Certainly, the recipe can be adjusted to dairy-free. Just substitute the butter for an equal amount of room-temperature coconut oil and replace the buttermilk for your favorite nut or soy milk

Moist Banana Cake with Cream Cheese Frosting

SweetsbyChan
Have you been thinking of a way to use your ripe bananas? Try this moist banana cake recipe! This recipe will show you how to make the perfect banana cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 15 servings

Equipment

  • 1 stand mixer or electric hand-mixer
  • 1 9×13 baking pan
  • Parchment Paper

Ingredients
  

  • 1½ cup mashed ripe bananas
  • 2 tsp lemon juice
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1½ lb unsalted butter at room temperature 1½ sticks
  • 1¾ cups granulated sugar
  • ¼ cup packed brown sugar
  • 3 eggs at room temperature
  • 2 tsp vanilla extract
  • 1½ cups buttermilk
  • 8 oz cream cheese at room temperature
  • 4 tbsp unsalted butter at room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 275°
  • Spray the sides of a 9×13 baking pan with Baking Joy. If you do not have this spray, line the sides of the pan with a thin layer of butter and cover the butter with a thin layer of flour. Line the bottom of the pan with parchment paper.
  • Mash about 2-3 bananas in a bowl. Add the lemon juice and stir. Set the mixture to the side.
  • Sift the dry ingredients (flour, baking soda, and salt) together in a large bowl. Set the bowl to the side.
  • Cream unsalted butter and sugars together in a stand mixer using the paddle attachment or use an electric hand-mixer.
  • Add in the eggs one at a time and vanilla extract. Mix on medium speed until the ingredients are light and fluffy.
  • Set the mixer to the lowest speed and slowly add the flour mixture and buttermilk. Alternate these ingredients beginning with the flour and ending with the flour.
  • Slowly mix in the mashed bananas.
  • Pour the batter into your prepared baking dish. Spread the batter evenly using a spatula.
  • Place the baking sheet in the oven. Bake at 275° for about 45-50 minutes. Insert a toothpick to see if the cake is baked completely. The cake is ready if the toothpick comes out clean. Allow the cake to cool completely before adding the cream cheese frosting.

Cream Cheese Frosting

  • Cream together cream cheese and unsalted butter until smooth.
  • Slowly add the powdered sugar. Mix until smooth.
  • Add the vanilla extract. Mix just until incorporated.
  • Once the cake has cooled completely, spread the cream cheese frosting evenly across the cake using an offset spatula or large spoon. Cut and enjoy!
Keyword cake, dessert, homemade
Banana Cake Slice


Storage


Can you freeze banana cake with frosting?


Yes, this cake with frosting can be frozen. The only downside to this is that the soft frosting will be smashed onto the plastic wrap, making it look less desirable. On the upside, the flavors will develop even more over time. Therefore, freezing leftovers is a great idea. Triple-wrap your cake slices with clinging plastic wrap and wrap one time again over with aluminum foil. The cake will keep for up to 3 months.
Take the cake out of the freezer when you are ready to enjoy it again. Allow it to unthaw at room temperature. After that, reheat the cake by removing the plastic and microwaving it for about 30 seconds or less.

Can the cake be refrigerated?


Yes, this cake can be stored in the refrigerator for 7 days. However, it is essential to place the cake in an airtight container before storing it in the fridge. The cool air can quickly dry out the cake.

Want to try some other delicious treats? Check out these recipes!

Caramel sauce can be perfect topping to this cake! Click on this link to grab recipe.

Homemade Whipped Cream is a great substitute for a topping if you would like to opt out of using cream cheese frosting. Click on this link to grab the recipe.

How to Make Homemade Caramel Sauce

How to Make Caramel Sauce

Caramel sauce is a delicious sauce that can be great on its own. The sauce can be used as a delightful topping for pies, cakes, and other desserts as well. It’s a great recipe to have in your collection, so give these instructions a try!

Homemade Caramel

What is caramel?

Caramel is a mixture of sugar, water, and cream. The ingredients are just that simple. The complexity of this sweet sauce appears in the attention to detail you will use when making the sauce. The water evaporates when making caramel, and the remaining moisture and sugar leave a thick sauce. If cooked for an extended time, the water will completely disappear, and a hardened candy will be the final result. The complexity of this sweet sauce appears in the attention to detail you will use when making the sauce.

How to make caramel sauce?

Caramel sauce is made by combining sugar and water, cooking the mixture until it reaches a dark brown color, and adding cream. Simply melt the sugar in a heavy saucepan over medium-high heat and watch these ingredients caramelize. It is crucial to keep a close eye on the water and sugar instead of stirring these ingredients.

Caramel Ingredients

Stirring the water and sugar before they thicken and caramelize will develop crystallization. Crystallization happens when the sugar and water clump together, similar to the texture of a grainy candy. That is the opposite result of what this sauce should be. Watching the sugar and water caramelize requires a little patience and restraint. Do not be tempted to stir those ingredients if it takes a while to caramelize. Also, do not increase the heat. Place the sugar and water into the pot, heat, and wait until the golden color develops.

Developing Caramel

Remove the saucepan from the heat when it has reached a deep golden color. Add in butter and cream, stirring to combine. The mixture will foam up quickly once you add the cream. This is a normal reaction.

Can caramel sauce be made without cream?

Yes, this sauce can be made without cream. Heavy cream is not a kitchen staple for everyone. It is also a rich and thick dairy product. Use milk if you do not have heavy available or if you want to use an ingredient that is not as rich as heavy cream.

Heavy Whipping Cream

Troubleshooting

Why is the caramel sauce grainy or crystalized?

Here are 3 reasons why the caramel sauce is grainy.

Caramel can be prevented from developing because the sugar and water mixture became grainy due to stirring the wet ingredients too soon.

The sides of the saucepan will most likely form grainy crystals regardless of is you did not stir the mixture, and the color still forms. When this happens, did a brush into room temperature water and tap the brush against the sides of the saucepan where the crystallization is. This will melt the crystals, preventing them from being stirred into your mixture once the cream is added.

Brush to avoid crystallization

Sometimes the mixture of water and sugar just crystalizes. It could be the temperature of your stovetop that causes this, or the sugar water ratio could be slightly off. There is a way to fix your caramel if it crystalizes and never make and golden brown color. Pour about a 1/2cup of room temperature water onto your crystalized sugar. Place the lid of the saucepan onto the pan. Wait for the steam into the saucepan to cause the sugar and water to loosen and dissolve again. Once the crystallization has melted, remove the lid and start creating the caramel color over again.

Why did the caramel sauce harden?

Cooking caramel sauce for too long and at too high of a temperature will cause the sauce to harden. Be mindful of how long you leave the caramel on the stove after adding the cream. Also, adding too cold cream can cause the caramel to harden. If your caramel becomes too stiff, return it to low heat and add a few tablespoons of water. Allow the water to dissolve into the caramel sauce a remove it from the heat.

Will the caramel sauce thicken as it cools?

Yes, the sauce will thicken as it cools. The caramel is ready once the cream is added, and it returns to heat for about 2 minutes. Allow the sauce to seem thin, thicken once it cools, and the sugar seizes and thickens with the cream.

Storage

Homemade Caramel Sauce

This caramel sauce can be used as a topping for pies, cakes, and other desserts. It's a great recipe to have, so give these instructions a try!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 1 cup

Equipment

  • 1 small sauce pan
  • 1 wooden spoon

Ingredients
  

  • 1 cup granulated sugar
  • ⅓ cup heavy cream
  • 5 tbsp unsalted butter
  • ¼ cup vanilla extract
  • pinch of salt

Instructions
 

  • Add sugar and water to a saucepan. Stir with a wooden spoon to combine. Turn the heat to medium.
  • Allow the sugar mixture to dissolve, bubble, and turn golden-brown in color. Do not stir the mixture and do not let the sugar get too dark in color
  • Remove the pan from the heat and add the heavy whipping cream. The mixture will rise and bubble over. Return to the heat for about 2 minutes stirring constantly.
  • Remove the pan from the heat again. Add the butter and salt to the caramel and stir until it is incorporated. Stir in the vanilla extract.
Keyword dessert, homemade, simple

Can caramel sauce go bad?

Caramel sauce can expire because of the addition of dairy. This sauce can be left out at room temperature for about 3 days. However, it is better to store caramel in the refrigerator to keep it for about 2-3weeks.

It is essential to store your homemade sauce in a heat-proof and air-tight container. This container needs to be heat-proof because the sauce will harden slightly in the refrigerator, and caramel sauce is usually warm. The heat-proof container will allow you to quickly reheat your sauce in the microwave. I like to store my caramel sauce in a glass mason jar.

How to freeze caramel sauce?

Yes, caramel sauce can also be frozen. Frozen caramel can last up to 3 months. However, you should not store this sauce in a glass container such as a mason jar. Select a sturdy plastic air-tight and resealable container for freezing caramel.

Can caramel sauce be reheated?

Caramel sauce can be reheated by placing the sauce in a microwave-safe container and heating for about 45 seconds to 1 minute on high. Stir the caramel to evenly distribute the heat and repeat until the sauce is heated to the desired temperature. This sauce can also be reheated on the stovetop. Create a double boiler by simmering a small amount of water in a saucepan. Place the bowl of caramel over the simmering water. Slowing heat to the desired temperature.

Recipes to Try

Here are some great recipes to try with your homemade caramel sauce! Click on the link to grab the recipes.

Homemade Whipped Cream

Easy Apple and Oatmeal Crumble

Coffee Cake From Scratch

The Best M&M Cookies Recipe From Scratch

M&M cookies are a classic cookie recipe that everyone loves. They are simple to make, and you can make them with or without chocolate chips. They are crispy on the outside but soft and chewy on the inside. The M&M’s inside the cookies also make each yummy bite extra special. Here is a classic recipe for delicious M&M cookies from scratch.

M&M Cookies

If you are a chocolate lover and you want to spice up your usual soft chocolate cookie, you know that the addition of M&M’S is the way to go! The candied coating of these chocolate pieces adds the perfect crunch and chocolate burst to each bite. M&M cookies can be made with or without chocolate chips. However, you can adjust them to your liking by adding more, using less, or leaving them out altogether. The star here is M&M’s. This recipe asks for the addition of chocolate chips. This easy recipe will teach you how to make these absolutely delicious cookies at home from scratch.

How to Bake M&M Cookies from Scratch?

  • Many cookie recipes begin with cream butter and sugar together. This recipe requires half of the butter to be melted and half of the butter at room temperature. The melted butter will cause the dough and the baked cookie to be softer. The room temperature butter gives the baked cookie a more cake-like structure. I want both of those textures to develop in the outcome of this cookie.
M&M Cookies Made From Scratch
  • Melted butter also helps the other ingredients, sugars, eggs, and flour, blend together more efficiently. Allow the melted butter to cool slightly before mixing. This will prevent the cookies from spreading too much while they are baking.
Slightly Cooled Melted Butter
  • Use both granulated and brown sugars. Brown sugar is one of the ingredients that create moistness and a super soft texture. The molasses in brown sugar will attribute to the cookie’s chewy texture. Using granulated sugar will provide those buttery, crispy edges.
  • Eggs are essential for baking cookies. They do not add much taste, but that dramatically impacts the texture. Without eggs, cookies would be too dry. The flour will not bind with the other ingredients, which will cause the cookie to crumble a lot. This recipe will use 1 egg and 1 yolk. The additional yolk will add more richness and lift to the cookie’s texture.
  • Whisking the room temperature butter by hand can be difficult. Use a hand- mixer or a stand mixer to incorporate the ingredients. A whisk and bowl are not recommended for this recipe because only a fourth of the butter is melted.
  • This recipe provides exact measurements for the amount of M&M candies and chocolate chips added. Feel free to add more or less of either ingredients to your liking. A fourth of a cup, more or less, will be ideal adjustments if they are needed.
M&M Candies and Semi-sweet Chocolate Chips

5 Tips for the Perfect Bake

Tip #1 Preheat oven. The oven must be at the desired temperature before putting the cookies in the oven. A rising temperature can affect the outcome of your cookies.

Tip #2 Cream together butter, sugar, and eggs until light and fluffy.

Tip #3 Slowly incorporate the flour into the wet ingredients. Use the lowest speed if using a mixer and fold gently if using a spatula. This is an essential tip because overmixing the flour into the dough can cause your cookie to be tough and dry. Doing this develops more gluten than is desirable.

Tip #5 Do not overbake cookies. You can tell if the cookies are ready is by looking at the color of the outside rim of the cookies. The golden cookie rim indicates that the bottom of the cookie and the top center will remain soft and chewy. Once the perimeters of the cookies are golden brown, it most likely means that the cookies are ready. Even if the entire cookie is not golden brown.

Freshly Baked M&M Cookies with Golden Brown Edges

The best way to make evenly sized cookies is to use a cookie scoop. You can make these cookies big or small by choosing either cookie scoop. Click on the link to view the cookie scoop that I use.

Standard Size Cookie Scoop

Do not press your dough flat after you scoop them. The dome is needed to help the cookie spread evenly while baking and maintain its lift.

M&M Cookies Dough

The Best M&M Cookies From Scratch

SweetsbyChan
M&M Cookies are simple to make! They are crispy on the outside but soft and chewy on the inside. The M&M's inside the cookies also make each yummy bite extra special. Here is a classic recipe for delicious M&M cookies from scratch.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 1 dozen cookies

Equipment

  • 1 Hand Mixer or Stand Mixer
  • 1 Large bowl
  • 1 Standard Size Cookie Scoop Can adjust the size cookies according to the size of the cook scoop
  • 1 Cookie Baking Sheet
  • Parchment Paper
  • 1 Baking Rack

Ingredients
  

  • 12 tbsp unsalted butter (1 and ½ sticks) at room temperature Melt 4 tablespoons of the butter and allow it to cool slightly.
  • ¾ cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 ½ tsp vanilla extract
  • 2 cups all purpose flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp fine salt
  • 1 cup plain M&M's
  • ½ cup semisweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees and prep baking sheet by lining it with parchment paper. Set to the side.
  • Melt 4 tablespoons of butter in the microwave. Set this bowl to the side and allow it to cool slightly while you prep the remaining ingredients.
  • Sift the all purpose flour, baking powder, baking soda, and salt into a large bowl.
  • Cream together the room temperature and melted butter with the granulated and brown sugars with a hand-mixer or in a stand mixer. Add the egg and yolk one at a time. Then, add the vanilla extract. Continue to mix together until light and fluffy.
  • With the mixer's speed on low, gradually incorporate the flour mixture. Mix just until it is well blended. Do not mix on medium or high speed and do not over mix.
  • Gently fold in the M&M candies and semisweet chocolate chips using a spatula.
  • Scoop the dough out of the mixing bowl and onto the parchment-lined baking sheet using a cookie scoop. Make sure that there is space between each cookie.
    *Baker's Tip: Place your cookie dough in the refrigerator for 15-30 minutes if the dough feels too soft. This will solidify the butter to ensure that the cookies do not spread too much.
  • Bake in the 350° oven for 12-15 minutes or just until the rim of the cookies are golden brown.
  • Allow the cookies to cool on a baking rack. Then, enjoy your freshly baked cookies.
Keyword chocolate, dessert, easy, homemade

Storage Tips

How long do M&M Cookies last?

These cookies can last at room temperature for about a week. That is, if your family, friends, coworkers, or even you do not eat them before then! Store your cookies in a cookie jar or place them on a plate and cover them with plastic wrap. They also keep well by being placed in a recloseable plastic bag such as Ziploc.

Can you freeze the M&M cookies?

Yes, you can freeze M&M cookies after they have been baked. Allow the cookies to cool to room temperature. Wrap them individually or as a group of 2-3 with plastic wrap. Make sure that they are wrapped tightly and covered completely. Then place the cookies in a recloseable plastic bag and store them in the freezer. These can last for about 1-2 months. Just unthaw the cookies at room temperature when you are ready to enjoy them again.

Yes, prepped cookie dough is fun to make cookies with kids or other adults or by yourself. You can absolutely make this cookie dough ahead of time and use it again when you want to make them.

Prepare the dough as follows using the recipe above. Scoop out the dough onto parchment paper using a cookie scoop and bake according to the details on the recipe. Place the prepared dough into an airtight container. Allow the cookie dough to soften slightly at room temperature when you are ready to reuse it.

Line a container with wax or parchment paper, scoop the cookie dough balls onto an even layer, place another sheet of wax or parchment paper on top of that layer of cookie dough balls and repeat again with the remaining cookie dough. Be sure to cover the final layer with plastic wrap and cover the airtight container with a lid. You can also freeze the cookie dough already scooped into balls before placing them in the freezer.

This cookie dough can last for about 2-3 months prepared using both methods.

M&M Cookies in a Jar

Thank you for reading and I hope that you try out the recipe! Click on the link below to get more delicious cookie recipes

How to Make Chocolate Covered Strawberries at Home

Chocolate Covered Strawberries are a delicious dessert that you can incorporate into your Valentine’s Day celebrations! No one can deny that chocolate-covered strawberries are one of the most luxurious treats. Not only are they delicious, but they also come in different colors, which makes them a fun dessert to share with someone special. You can make them at home. Here are 5 tips to making the best chocolate-covered strawberries at home.

Chocolate Covered Strawberries

Tip #1

The outcome of any product always begins with fresh and high-quality ingredients. This is important because strawberries are highly perishable. Begin making your dessert by selecting the best pint of strawberries that you can find at your local grocery store. You will also want to select the most giant strawberries available at the time.

Fresh Strawberries

Tip #2

Use a melting semi-sweet, dark, or white chocolate for your strawberries. Several brands will indicate if it is melting chocolate on its packaging. Make sure that you use a chocolate with cocoa butter listed as an ingredient. This ensures you that you are using real chocolate. Some brands use additives instead of cocoa butter.

An example of this would be candy melts. These melting wafers are great to use for a splash of color. But if you’re a chocolate lover, like me, I would not recommend dipping the entire strawberry into candy melts.

Chocolate Wafers

Click on this link to view the type of chocolate I use.

Tip #3

Make sure that your strawberries are as dry as you can get them before dipping them in the melted chocolate. These strawberries are known to leak. We want to prevent that from happening. Dipping wet strawberries will cause them to leak faster than they should. Also, moisture stops the chocolate from adhering to the strawberries well.

Pat each strawberry dry using a paper towel after being washed. Then, allow the strawberries to sit for about 15 minutes to finish air-drying.

Dried Strawberries

Tip #4

The stem of strawberries can be fragile. They can fall off while you are trying to dip strawberries into chocolate. This can be frustrating, and everyone loves the look of a green stem and leaves on their strawberry dessert. Use skewers to dip strawberries that may have a smaller stem.

Skewered Strawberry
Spin Skewered Strawberry into Chocolate

Click on this link to view the skewers I use.

Tip #5

Use a small amount of vegetable oil to thin out the chocolate while it melts and to develop a smooth shine as it dries. Shortening and oil flakes can also be used. I would not suggest flavored oils such as olive oil because they can change the flavor of the chocolate.

Vegetable Oil

Check out the recipe below and make your very own homemade chocolate-covered strawberries!

Chocolate Covered Strawberries

Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 Chocolate Covered Strawberries
Calories 80 kcal

Equipment

  • 1 small bowl
  • 1 skewer
  • Wax Paper
  • disposable bag optional

Ingredients
  

  • 1 1/2 cup Melting chocolate dark, milk, white, or semisweet chocolate
  • 1 pint Fresh strawberries
  • 1/2 tsp vegetable oil oil flakes or shortening are acceptable
  • 1/2 cup 1 white chocolate optional for drizzling

Instructions
 

  • Rinse the strawberries with cool water. Dry each strawberry individually with a paper towel. Allow the strawberries to continue air-drying for 5-10 minutes.
  • Prepare wax paper.
  • Melt the chocolate for dipping in a microwave-safe bowl for 30 seconds. Stir chocolate and repeat until the chocolate is just melted. Do not over heat. Pour the melted chocolate into a short cup. This will help with dipping the strawberries.
  • Stick a skewer into the top of the strawberry. Pull the leaves away from the strawberry in the direction of the skewer. Place half of the strawberry into the chocolate. Spin the strawberry until it is fully covered with chocolate.
  • Tap the excess chocolate into the cup. Place the chocolate-covered strawberry on the wax paper. Remove the skewer. Repeat with the remaining strawberries.
  • Allow chocolate to harden before beginning the next step.
  • Melt white chocolate in the microwave. Pour the melted white chocolate into a disposable bag. Cut a small piece of the tip off the bag. Drizzle the white over the chocolate-covered strawberries.
Keyword homemade, quick, simple
Chocolate Covered Strawberries

Storing Chocolate Covered Strawberries

Chocolate and strawberries have water content. Chocolate-covered strawberries sweat and leak faster when they are stored in a refrigerator. Therefore, keeping them in the cold refrigerator causes condensation to develop sooner.

With the inevitable leakage of strawberries looming over our delicious treat, I would suggest making chocolate-covered strawberries and storing them at room temperature the day that you plan to eat or gift them. If that is not possible and they must be made ahead, place the strawberries in a storage container, wrap the container tightly with plastic wrap, and place it in the refrigerator. This will help prevent the cool air from reaching the strawberries. You can store them for up to 3 days.

How to Make Quick and Easy Blueberry Muffins

There are times when we just need to indulge ourselves with something sweet. Blueberry muffins are one of those treats that can be just as satisfying as a cupcake or a doughnut. They’re also super easy to make and can be made ahead and frozen for later. Here is a recipe for you to try. Blueberry muffins are a classic and one of the best ways to wake up. The recipe is simple and easy.

What is healthy about blueberry muffins?

Blueberry muffins made the traditional way are not healthy. There may be a misconception that they are healthy because these muffins contain one of the healthiest fruits around. However, a blueberry muffin is very similar to a cupcake except that it has denser texture and lacks frosting.

Fresh Blueberries and Sugar

That does not mean that blueberry muffins cannot be healthy. Swapping the butter, sugar, and dairy milk for ingredients like coconut oil, agave, or nut milk can lessen the number of calories found in traditional muffins.

How do I make blueberry muffins from scratch?

Ingredients for Blueberry Muffins

Making blueberry muffins from scratch can be a fun activity for adults or kids who love baking. The main ingredients that you will need are butter or oil, sugar, flour, eggs, and blueberries. I will discuss some of these ingredients in more detail below.

A stand or electric hand mixer can be used to blend the ingredients. There is no need to walk away from this recipe if you do not have those items. A large bowl and a whisk are sufficient for this recipe. Just have all your equipment ready and ingredients measured before beginning, and making your muffins from scratch will be no problem.

Explanation of ingredients

Butter vs. oil

white ceramic mug with butter
Photo by Monserrat Soldú on Pexels.com
olive and eggs on table
Photo by Ron Lach on Pexels.com

The recipe below uses butter. However, there are several muffin recipes that require the use of oil as opposed to butter. The use of oil in muffin recipes makes the crumb have a softer and lighter texture. The texture can be compared to the lightness of a cupcake. I decided to use butter for two reasons.

#1 I want the rich flavor of butter to be tasted. Vegetable oil and canola oil do not have much flavor. Oils are used in baking because they have a higher fat content than butter. Butter does have a high content but it also contains water. Therefore, it can make the muffin denser. That brings me to my second reason for using butter.

#2 Unlike my cupcakes, I prefer muffins to be denser in texture. Muffins are most often eaten for breakfast. It is a great way to help start the day, so you want to feel like you are eating something a little heartier. 

You may be wondering how you can get the flavor from butter while making a muffin that is not too dense and that will not dry out too quickly. One trick is to melt the butter and allow it to cool slightly before beginning the mixing process. The melted butter will allow all the flavor to be present in your muffins, and it will provide moisture to slow down the possibility of a dry product. Everyone wants their baked goods to be flavorful and moist!

Sugar and Melted Butter

Flavor enhancers

These ingredients are not traditionally used to make blueberry muffins, but they will enhance the flavor. It would be a true statement to say that these ingredients are optional; however, your blueberry muffins would be missing some dynamic flavors without them. Let me explain how each of them contributes to the muffins.

cigar rolls
Photo by Daria Shevtsova on Pexels.com

Vanilla extract

Why is vanilla extract used in almost every baking recipe? You may have even had the urge to omit it at times, which I have as well. And when you do, your product will still taste good. I like to think of vanilla extract as similar to salt when it comes to baking. It is an ingredient that is needed to bring out the flavors of other ingredients. Vanilla extract chemically adds a certain sweetness that cannot be pulled from any other ingredient. The essence of the vanilla bean lights up the sugars, butters, and even the fruit. Technically, you can make the muffins without it. I would encourage you to always add vanilla extract when it is listed. Maybe even a dash more!

Lemon zest

Lemon zest is another flavor enhancer. It is not seen nearly as much as vanilla extract because it does not pair as well with all ingredients. But, when it does, it can take your product’s flavor to the next level. Lemon has always paired well with blueberries. You will be able to taste the subtle flavor of the oils from the lemon zest in the recipe.

Cinnamon

Cinnamon is a spice that adds warmth to a lot of baked goods. In the morning, I want a muffin that is going to be hearty and warm. This spice provides those results. And just like the vanilla extract and lemon zest, cinnamon enhances the flavors of other ingredients.

Overall, I used these three ingredients to make a muffin with layers of flavor.

Quick and Easy Blueberry Muffins

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Servings 1 12

Equipment

  • 1 Large bowl
  • 1 Whisk
  • 1 Muffin pan
  • 12 Muffin Liners

Ingredients
  

  • 1/2 cup melted unsalted butter
  • 1 cup granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest from 1 lemon
  • 2 cups all purpose flour Additional 1 teaspoon of flour to use for dusting the blueberries. This prevents the blueberries from sinking to the bottom of the muffins while baking.
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups blueberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • Mix together the dry ingredients including flour, baking powder, salt, and cinnamon in a medium bowl.
  • Melt the unsalted butter in a small bowl.
  • Place the sugar in a large bowl. Pour the melted butter over the sugar. Whisk until incorporated.
  • Whisk in one egg at a time. Mix until light and fluffy. Stir in vanilla extract and lemon zest.
  • Add the flour mixture to wet ingredients. Whisk and then add the buttermilk. Whisk just until all of the ingredients are incorporated.
  • Gently fold in the blueberries with a spatula.
  • Use an ice cream scoop to evenly place the batter into the muffin liners.
  • Bake in the over for 30-35 minutes.
Keyword homemade, quick

Can these muffins be frozen?

Absolutely! The best way to freeze your muffins would be to individually wrap them in plastic cling wrap. Another option is to place them in an airtight container. These two options work best because they prevent things from touching your baked good, which would lead to freezer burn. I prefer to wrap the muffins individually and place them in an airtight container.

The muffins can be stored in the freezer for up to a month. When you are ready to eat them, just take the muffins out of the freezer and allow them to unthaw for a couple of hours. You can also unthaw them quickly in the microwave.

Can blueberry muffins be left out overnight?

Blueberry muffins can be left out overnight, but only for up to 3 days. I would not suggest eating muffins that have been sitting out for over 3 days because of the real fruit content. The fruit is perishable. Storing muffins in the refrigerator can cause the muffins to develop a dryer texture more quickly.

Alright you guys, that’s all I know about blueberry muffins. Give this this recipe a try and let me know what you think! Thank you for taking the time to read my blog!

Check out this Apple and Oatmeal Crumble recipe for another breakfast favorite!

    Whipped Cream: How to make it at Home in 5 Minutes

    Are you ready for some whipped cream? This is the easiest way to make it! All you need is heavy cream, sugar, and vanilla. First, you whip the cream for about 1-2 minutes, then add the sugar and flavorings. After that, you just spoon it onto your favorite dessert or beverage. Making whipped cream at home is easy!

    Disclaimer: This post does contain affiliate links.

    If you’re like me, you love whipped cream and enjoy topping off your favorite breakfast staples, desserts, and beverages with it. I particularly love it on my waffles. This is how I realized that I could make whipped cream like Starbucks at home.

    Better than Starbucks

    This is not whipped cream for frosting a cake. This recipe should be used for small servings and immediate use.

    One morning, I made waffles and I thought that I had a can of store-bought whipped cream waiting for me in the refrigerator. Imagine my devastation when I did not see any there. Tragic. That is how I stumbled upon making some very tasty, whipped cream. Being one of those people who loves baking and making things from scratch, my sadness quickly went away when I spotted a pint of heavy whipping cream. All that I need to go along with the heavy whipping cream was a few more ingredients that can easily be found in the kitchen, and I knew that my whipped cream would be ready in minutes.

    The perfect topping for waffles.

    What ingredients do you need?

    The basic ingredients of an easy-to-make whipped cream are heavy whipping cream and confectioner’s sugar. That’s really all you need. You may have tried or seen whipped creams with more flavors like chocolate or strawberries. Those are delightful as well. But for the simplest recipe, you will only need those first two ingredients.

    Key Ingredients

    What type of equipment and kitchen tools do you need?

    The type of equipment you need to make this treat also adds to the ease of the recipe. You will need an electric hand mixer and a cold bowl. Of course, a stand mixer can be used as well. A stand mixer may be the easiest equipment to use because you do not need to hold on to anything while the cream is being mixed. Just be sure to use the whisk attachment as opposed to the paddle attachment. The most difficult way to make whipped cream is by whisking the heavy cream by hand with a whisker. This is the traditional method of making whipped cream. Whisking by hand may make take a little longer than using an electric hand mixer. Plus, you will have to use a little “elbow grease” to whisk fast.

    Click here to view the electric mixer that I use in the kitchen.

    Simple Kitchen Tools

    2 ingredients and 2 equipment pieces sounds like a plan, right?

    Well, for this recipe, I will use one more ingredient. That ingredient is vanilla extract. The vanilla extract will add to the flavor profile. I will also use one additional piece of equipment. That equipment is a sifter. The sifter will allow you to make a smoother whipped cream because it breaks down any chunks of confectioner sugar. 3 ingredients and 3 pieces of equipment is also very doable.

    How is the whipped cream made?

    I will begin the process by placing a large bowl in the freezer for 30 minutes. The cold bowl will assist with ensuring the heavy whipping cream does not become too warm, which can prevent it from developing its structure. This step is optional. You can still make whipped cream without the bowl being cold. Therefore, I did not account it into the 5-minute process. Just make sure that the heavy whipping cream is cold.

    Once the bowl is chilled, I will remove it from the freezer and pour the heavy whipping cream into the bowl. The liquid cream will be mixed until it foams and soft peaks appear. Then, I will sift the confectioner sugar on top of the cream and add the vanilla extract. Continue to mix just until the heavy cream can maintain its shape and makes stiff peaks. It should be soft and have a whipped-like feel. You must make sure not to over mix the whipped cream because it can quickly become too stiff and curdle.

    That’s it! This is very easy and only takes about 5 minutes to prepare once the bowl is chilled. I hope that you will try the recipe and enjoy it with your favorite dessert or beverage.

    Fresh Whipped Cream

    Vanilla Whipped Cream in 5 Minutes

    SweetsbyChan
    Are you ready for some whipped cream? This is the easiest way to make it! All you need is heavy cream, sugar, and vanilla. Making whipped cream at home is easy!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 0 minutes
    Chilling Bowl 30 minutes
    Total Time 5 minutes
    Course Dessert
    Cuisine French
    Servings 12

    Equipment

    • 1 Large bowl
    • 1 Sifter
    • 1 Electric Hand Mixer

    Ingredients
      

    • 1 cup heavy whipping cream use coconut heavy whipping cream as a non-dairy option
    • 2 1/2 tbsp confectioner sugar
    • 1/2 tsp vanilla extract

    Instructions
     

    • Place a medium-sized bowl in the freezer. Chill for 30 minutes.
    • Prepare your electric mixer or stand mixer with the whisk attachment.
    • Pour heavy whipping cream into your chilled bowl. Turn the mixer on a medium-high speed and whip the cream until it begins to foam. This could take a few minutes.
    • Stop the mixer and sift the confectioner sugar over the cream and add the vanilla extract.
    • Begin mixing the cream again until the soft peaks are slightly fluffier. Do not over mix.
    Keyword homemade, quick, whipped cream
    Starbucks-like Whipped Cream

    How to store fresh whipped cream?

    This is an easy recipe; however, the whipped cream will not last too long in the refrigerator. The reason is because this recipe did not use a lot of stabilizers (confectioner sugar, gelatin cornstarch, etc.). That should not be a problem because you will most likely use it before its time is up. I would suggest storing your whipped cream for 1-2 days in an air-tight container. The container should be placed in the fridge whenever it is not being used. You can extend your homemade whipped cream storage time by adding more of a stabilizer, such as more confectioner sugar and gelatin. However, this may affect the taste of your finished product. This is fresh whipped cream, and it is meant to be used immediately.

    Troubleshooting:

    What happens when the heavy whipping cream won’t thicken?

    This will most likely happen when your heavy whipping cream is too warm. To fix this issue, place the mixing bowl with the heavy cream into the freezer for about 30 minutes. You will want the bowl and the heavy cream to be chilled but not frozen or icy. Take the bowl out of the freezer and begin mixing the ingredients again.

    Having these items chilled should ensure that your heavy whipped cream is stabilized every time.

    What should you do if you over whip the whipped cream?

    The mixture may be salvageable if you over whip the cream. Pour a small amount of very cold whipping cream onto your cream that has been overly whipped. Slowly mix the cream until the mixture is back to its desired texture

    Thank you for reading!

    Want a delicious dessert that you can top off with your freshly made whipped cream?

    • Click here to view the recipe for an amazing Apple and Oatmeal Crumble.
    • Click here to view the recipe for a decadent Flourless Chocolate Cake.

    Easy Apple and Oatmeal Crumble

    Apple and oatmeal crumble is a perfect dish for a cozy autumn or winter day. The ingredients are easy to find, and the recipe is a simple one. It will take you less than an hour to rustle up a delicious dish.

    I am sure that you have had moments where you’ve wanted a decadent dessert, but you do not want to spend too much of your time making it. These times include after making a large meal on Sundays or a weeknight treat after working all day. My go-to for a quick and easy dessert is this apple and oatmeal crumble.

    Prepared Crumble

    When is the best season to make apple crumbles?

    Of course, I am most likely to make this recipe in the fall or winter months. The first reason for this is because apples are beginning to be harvested during September. This gives you all the autumn months to get the best pickings of some of your favorite apples. However, if I am honest, apples are crisp and delicious year-round. Autumn is the time when they are particularly at their best. Therefore, I make apple dishes throughout the winter as well. For me, I do not make this type of dessert into the spring and summer months because at that time, I am more in the mood for something lighter and more refreshing. This apple and oatmeal crumble is warm and full of spices to give you a cozy feeling during those colder months.

    Granny Smith Apples

    What type of apples are best for apple crumbles?

    The best type of apples to use for your apple crumble are Granny Smith apples. Granny Smith apples are a great choice of apples because they are tart and firm. The tart flavor of this apple means that it is less likely that your apple filling will be too sweet. The firmness of this apple will help the apple slices maintain its structure while baking.

    Filling Ingredients

    How should an apple crumble be made?

    For this recipe, I like to start with the crumble. The crumble includes oatmeal, flour, sugar, butter, and spices. Then, I prepare the apple filling. The apple filling is composed of apples, sugar, butter, spices, and some lemon juice. Cut the apples about a 1/4 inch thick. The apples should hold their shape while they bake. Fill an 8×8 square baking dish with the apple filling and spread the crumble topping evenly across the apple filling and bake. It is just that simple.

    Apple Filling Ingredients

    It is important to use a baking dish that is 8×8 inches. This size is perfect for the number of apples used in this recipe. I would suggest sizing down to a smaller baking dish if you do not have an 8×8 dish. The apples slices should overlap in the dish. You do not want only one layer of apples.

    Layered Apples

    How should an apple and oatmeal crumble be served?

    Here is how I like to serve my apple crumble. This is great for small gatherings or for you as an individual. Grab a small ramekin and fill it with the apple and oatmeal crumble. Top it off with cold and creamy vanilla bean ice cream. This hot and cold combination gives perfect comforting feelings. If your freezer is not stocked with vanilla ice at the time, you can top your crumble of with whipped cream or caramel sauce. If you do not have those items either, this crumble is delicious on its own.

    Warm Apple Crumble and Vanilla Ice Cream

    This apple crumble tastes so inviting, warm, and sweet. It is best served warm; however, it is still incredibly good once it has cooled. The apples have softened but they still hold their structure once baked. This texture compliments well with the crunchy bites of oats and soft syrupy filling. Sometimes I like to enjoy leftovers of this dessert for breakfast. After all, it is apples and oatmeal, right?

    Baked Apple and Oatmeal Crumble

    Please view and try out the recipe below. You will enjoy this on any autumn or winter day.

    Ingredients

    Crumble Topping

    ¾ cup all-purpose flour

    1 teaspoon cinnamon

    1/4 teaspoon ground cloves (optional)

    ½ cup instant oats

    ¼ cup packed brown sugar

    1/2 tablespoon granulated sugar

    6 tablespoons melted unsalted butter                                                                                             

    Pinch of salt (1/8 teaspoon)

    Apple Filling

    5 medium sized granny smith apples

    1/2 cup of packed brown sugar

    1 tablespoon granulated sugar

    1 tablespoon all-purpose flour

    ½ teaspoon ground cinnamon

    ¼ cup water

    1 tablespoon of lemon juice

    ½ teaspoon vanilla extract

    1 tablespoon melted unsalted butter

    Pinch of salt (1/8 teaspoon)

    Instructions

    Preheat the oven to 350 degrees.

    Spread a thin layer of butter evenly inside the bottom and side of an 8×8 baking dish.

    Melt six tablespoons of butter and allow to slightly cool. In a separate bowl, mix the dry crumble ingredients. Include the flour, brown sugar, oats, spices, and salt. Incorporate the melted butter until the mixture forms a crumble-like texture.

    Peel the apples and cut them about a 1/4 inch in thickness.

    Place cored, peeled, and sliced apples in a large bowl. Toss the apples with lemon juice, water, brown and granulated sugar, flour, cinnamon, vanilla extract, melted butter, and salt until the apples are evenly coated.

    Pour the apples into the prepared baking dish and spread the crumble topping evenly across the apple mixture.

    Bake in the oven for approximately 45 minutes. The crumble topping should be golden brown and the filling should be bubbling..

    Click on the links below to view and purchase some of the materials used for this recipe.

    8×8 Glass Baking Dish

    White Porcelain Ramekins

    Glass Mixing Bowl Set

    Storage

    Cover your cooled apple crumble container tightly with plastic wrap, aluminum foil, or a fitted lid for the container. The apple crumble will keep in the refrigerator for about 5 days.

    You can also freeze your apple crumble for about 2 months by wrapping your crumble and container with your choice of freezer wrap. Make sure that the apple crumble is wrapped tightly and free from air.

    The apple crumble can be reheated in the microwave or the oven. Take your apple crumble out of the freezer to thaw completely before warming it again in the microwave. The apple crumble can also bake in the oven without thawing it. This should take about 10-15 minutes at 350 degrees.

    Cookies and Cream Cookies

    Cookies and Cream Cookies This post does contain affiliate links.

    Another year is here, and we definitely have a reason to celebrate. One of the lessons that this year has taught me is to live life to fullest and to put your all into your work. No matter how small you think your dream or passion is, just know putting the dedication and work into your craft can help turn it into what you BELIEVE your dreams are. That is the reason why I will be dedicating my full focus on growing my blog and business into what I believe it can be in 2022. So, l felt it was fitting to end the year 2021 and begin the year 2022 with one of my dearest dessert combinations: cookies and cream cookies. These cookies are a perfect mix of two of my favorites.

    I’m a baker, and I love cookies. I love to experiment and find new ways to make cookies. This time I made a new flavor: cookies and cream cookies. These cookies are a perfect mix of two of my favorites: vanilla and chocolate. They’re so yummy and soft and taste like a cloud. I’m so excited to share this recipe with you!

    Of course, Oreos are the classic cookies and cream cookies that I feel most people have been enjoying for several years. Oreos are a regular treat around the house because they are a delicious and crispy snack. I have decided to recreate that renowned cookie into my own perfectly soft interpretation of the classics. I went back and forth about making the cookie base chocolate or sugar. I ultimately went with the sugar cookie base because I did not want the chocolate flavor to overpower the cream flavor. The chocolate flavor will be added into the batter of the sugar cookie as well as on top of the cookie. I also wanted to recreate this cookie for the New Year because of the holiday’s infamous black and white colors. The cookies will be the perfect match to your New Year’s Eve or New Year’s Day festivities.

    I want this cookie to be the perfect round shape. So, I will begin the recipe with a roll-out sugar cookie recipe. The reduction of eggs as compared to a soft-spreading sugar cookie recipe will help the dough to maintain its structure. Therefore, only one egg will be used to accomplish this. The remaining ingredients will be typical for a sugar cookie recipe including, butter, which is important to keep just at room temperature. You do not want the butter too soft because this will also cause the cookies to spread while baking. Click on this link to view my blog that lists my 5 important steps to creating sugar cookies that will not spread. The information will help you to troubleshoot your way through creating the best roll-out cookie texture.

    The cookies and cream will be incorporated in two different additions. First, pulse store-bought cookies and cream cookies in a blender or food processor. The crushed cookies will then be stirred into the sugar cookie dough. This will allow you to see specks of the cookies throughout the dough.

    The second addition will be to crush some more store-bought cookies and cream cookies and drizzle them over the cooled cookies after they have been dipped in white chocolate.

    I’m getting excited just typing this! Check out the recipe below!

    Ingredients

    Cookies

    1 cup unsalted butter at room temperature (2 sticks)

    ¾ cups granulated sugar

    1 egg

    1 teaspoon vanilla extract

    2 ½  cups all purpose flour

    1 teaspoon baking powder

    ½  teaspoon salt

    8 double stuffed Oreos (4 with cream, 4 without cream) pulsed into slightly fine crumbs

    Topping

    1 cup melting white chocolate chips

    5 double stuffed Oreos (with cream) pulsed into thick crumbs

    Instructions

    • Preheat oven to 330 degrees.
    • Line a cookie sheet with parchment paper.
    • In a large bowl, sift together dry ingredients: all-purpose flour, baking powder, and salt. Set the mixture to the side.
    • Crush store-bought cookies in a blender or food processor. Set the mixture to the side.
    • Begin creaming the room temperature butter and sugar together until light and fluffy in a stand or hand-held mixer. Add the egg and vanilla extract. With mixer on low speed, slowly incorporate the flour mixture. Stir in the crushed store-bought cookies and cream cookies. Do not fully stir in the crushed cookies. You want to be able to see the marbling of the sugar cookie and the cookies and cream cookies.
    • Form the dough into 2 large balls and cover with plastic wrap. Refrigerate for at least one hour or longer.
    • Dust a hard surface with confectioners sugar. Roll the sugar cookie dough out to your desired thickness. Use a circular 2 diameter cookie cutter to cut out the cookies. Place on prepared cookie sheet. Be sure to leave space between each cookie.
    • Place the cookie sheet in the oven and bake for 13-15 minutes. You want the cookies to be slightly underbaked. Allow the cookies to cool completely on a wire rack.
    • Melt white chocolate in the microwave using 30-sec blasts until it is just melted. Do not overheat the chocolate to avoid it burning.
    • Dip the completely cooled cookies into the white half-way and on an angle. Sprinkle the remaining crushed cookies onto the white chocolate before it hardens.

    That’s it! Now let’s ring in the New Year with these delicious cookies and make believing in ourselves one of our main resolutions!

    **Click the links to view some of the products I used for the recipe.**

    OXO Good Grips Non-Stick Pro Bakeware Cookie Sheet

    Ghirardelli White Chocolate Melting Wafers

    Rolling Pin

    Kitchen Aid Stand-Mixer