Tag: Dessert

French Silk Chocolate Pie

French Silk Chocolate Pie

This French silk chocolate pie combines a buttery flaky pie crust with a thick, rich chocolate pudding for a decadent treat. I had never made my own chocolate pudding before and honestly I’m surprised it was so easy! It is a little involved, but you 

Homemade Ice Cream

Homemade Ice Cream

I’ve been on a homemade ice cream kick all summer (all quarantine, maybe?). There are a million ways to make it but I like my friend McCall’s method best. This one pictured is a blackberry mint chocolate chip 😍⁣⁣It’s a simple homemade ice cream base 

Blackberry Lavender Birthday Cake

Blackberry Lavender Birthday Cake

I turned 29 this summer and I wanted to make my own birthday cake. Having a July birthday means blackberries are in prime season. Having a garden means lavender is abundant. I combined the two for this delicious blackberry lavender birthday cake!

It’s pretty heavily inspired by Half Baked Harvest‘s version, but to be honest I found myself tweaking every little thing that I think this turned out pretty differently. The flavors are similar, but my cake was more reminiscent of the kind we make at Baked on 8th.

The key to a fluffy homemade cake is, in my opinion, cake flour! Swan’s brand is what I always go for because it’s the only one sold in normal grocery stores. If you don’t have access to this or don’t have it on hand, you can use all purpose flour – I have a note in the recipe.

“Torting” a birthday cake means making more layers out of what you have. I baked two layers and “torted” them to make four! This can sometimes be a little difficult and is made much easier by having a long sturdy knife. I suggest doing this once your cake is completely cooled, before you pop it in the freezer.

Blackberry Lavender Birthday Cake

Icing a frozen cake will also make your life much easier to get those smooth edges!

The cake rounds for this blackberry lavender birthday cake can be made several days ahead and kept wrapped in the freezer.

The blackberry lavender filling can be made 1-2 days ahead and kept in the fridge.

The buttercream is easiest to work with if made day of.

If you need a gluten free dessert to serve alongside this with similar ingredients, I’d highly recommend either this gluten free buttermilk pound cake!

Cake Ingredients:

  • 1 cup neutral oil
  • 1/2 cup full fat sour cream
  • 3 large eggs
  • 2 cups cane sugar
  • 1 tbsp vanilla
  • 1 1/2 cups buttermilk (or 1 1/2 cups whole milk + 1 tbsp lemon juice)
  • Zest of one lime or lemon
  • 4 cups cake flour (or 3 3/4 cup all purpose flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • one tsp kosher or sea salt

Cake Instructions:

Preheat oven to 350 degrees F. Combine the oil, sour cream, eggs, sugar, vanilla, zest, and buttermilk in a stand mixer or in a bowl with an electric hand mixer. Mix well until eggs are fully incorporated. Scrape the bowl if necessary. Combine the cake flour, soda, powder, and salt in a bowl. Add to the wet and mix until just combined.

Distribute the cake mix equally between two greased 8 inch cake pans. Bake for about 40-50 minutes, until a toothpick comes out clean. Check at the 40 minute mark to be sure not to overbake them.

Allow to cool enough to handle, then remove from cake pans and allow to fully cool on a wire rack.

“Tort” the cakes by carefully slicing each layer into two thinner layers (optional!). Wrap them in plastic wrap and place in the freezer.

Blackberry Lavender Filling Ingredients:

  • 3 small containers (6oz) blackberries
  • 1 tablespoon dried lavender (find this in the spice aisle)
  • 1/2 cup maple syrup or honey
  • Pinch of salt

Blackberry Lavender Filling Instructions:

Add all ingredients to a small sauce pot and bring to a boil. Use a potato masher or a fork to mash down all of the berries. Reduce to low-medium and cook for 10-15 minutes, stirring often to avoid burning, until it has reduced and thickened to your liking.

I really hate blackberry seeds so I put this mixture through a sieve. It took a long time to really get all of the filling separated from the seeds, but in my opinion it was worth it! This step is optional.

White Chocolate Buttercream Ingredients:

  • 3 sticks salted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup heavy cream
  • about 8 oz white chocolate, melted and slightly cooled (I used two Lindt brand white chocolate bars)

White Chocolate Buttercream Instructions:

In a stand mixer with the paddle attachment, whip the butter for 30 seconds. Scrape down the sides and slowly add in the powdered sugar 1/2 cup at a time, scraping as necessary. Turn the mixer to medium speed and add in the vanilla and heavy cream. Whip for 1 minute.

Stream in the white chocolate and whip until fully incorporated.

Blackberry Lavender Birthday Cake

Now it’s time to make your cake! Place one layer down on a cake board. Add a little buttercream, a little filling, then the next layer. Continue to do this until you’ve used all layers and filling.

Ice the sides and top of the cake. Add a little filling around the sides if desired. I added a white chocolate drip as well!

Add sprinkles and flowers if you wish.

Blackberry Lavender Birthday Cake

This birthday cake has a blackberry lavender filling and a white chocolate homemade buttercream that will make any summer birthday person happy!
Course: Dessert
Cuisine: American
Keyword: Birthday Cake, Cake, Layer Cake, Summer
Servings: 20 servings

Ingredients

Cake Ingredients

  • 1 cup neutral oil
  • 1/2 cup full fat sour cream
  • 3 large eggs
  • 2 cup cane sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cup buttermilk or 1 1/2 cup whole milk + 1 tbsp lemon juice
  • zest of one lime or lemon
  • 4 cups cake flour or 3 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher or sea salt

Blackberry Lavender Filling Ingredients

  • 3 6oz containers blackberries
  • 1 tbsp dried lavender
  • 1/2 cup maple syrup or honey
  • pinch of salt

White Chocolate Buttercream

  • 3 sticks salted butter room temperature
  • 2 1/2 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 8 oz white chocolate, melted and cooled

Instructions

Cake Baking Instructions:

  • Preheat oven to 350 degrees F.
  • Combine the oil, sour cream, eggs, sugar, vanilla, zest, and buttermilk in a stand mixer or in a bowl with an electric hand mixer.
  • Mix well until eggs are fully incorporated. Scrape the bowl if necessary.
  • Combine the cake flour, soda, powder, and salt in a bowl. Add to the wet and mix until just combined.
  • Distribute the cake mix equally between two greased 8 inch cake pans. Bake for about 40-50 minutes, until a toothpick comes out clean. Check at the 40 minute mark to be sure not to overbake them.
  • Allow to cool enough to handle, then remove from cake pans and allow to fully cool on a wire rack.
  • "Tort" the cakes by carefully slicing each layer into two thinner layers (optional!). Wrap them in plastic wrap and place in the freezer.

Blackberry Lavender Filling Instructions:

  • Add all ingredients to a small sauce pot and bring to a boil. Use a potato masher or a fork to mash down all of the berries. Reduce to low-medium and cook for 10-15 minutes, stirring often to avoid burning, until it has reduced and thickened to your liking.
  • I really hate blackberry seeds so I put this mixture through a sieve. It took a long time to really get all of the filling separated from the seeds, but in my opinion it was worth it! This step is optional.

White Chocolate Buttercream Instructions:

  • In a stand mixer with the paddle attachment, whip the butter for 30 seconds.
  • Scrape down the sides and slowly add in the powdered sugar 1/2 cup at a time, scraping as necessary.
  • Turn the mixer to medium speed and add in the vanilla and heavy cream. Whip for 1 minute.
  • Stream in the white chocolate and whip until fully incorporated.

Assembly:

  • Place one layer on a cake board and add buttercream, then 1/3 of the filling.
  • Repeat steps until all 4 layers are together.
  • Ice the sides and the top. Add some of the leftover filling if desired.
  • Add sprinkles, flowers, and candles!
Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough pie crust is way more delicious than I even expected! This sourdough pie is made with a sweet bourbon peach and blueberry filling. Makes 1 Pie with a top crust Crust Ingredients: -1.5 cups unbleached all purpose flour-1 tbsp sugar-1 tsp sea salt-1 cup 

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Makes 12 large cookies I have been working with Brita from Food With Feeling making some vegan cookie recipes for her. She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus 

Grain Free Thumbprint Cookies

Grain Free Thumbprint Cookies

I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart.

Makes 8 cookies

Ingredients:
-1 cup almond flour
-1 tbsp coconut flour
-1 tsp baking powder
-2 tbsp maple syrup or honey
-1/2 stick butter, softened (use vegan butter to make these vegan)
-Pinch of salt

Instructions:
1. Preheat oven to 325 degrees F.
2. Mix together the almond and coconut flours, salt, and baking powder.
3. Add in the softened butter and the maple syrup or honey and mix together well – either using clean hands or a sturdy spatula. The batter should come together to form a nice wet ball.
4. Using a 1 1/2 tbsp cookie scoop (or a spoon), scoop out 8 equal sized cookies and roll into balls. Place a couple inches apart on a lined cookie sheet. Using a clean thumb or the back of a spoon, make thumbprint indentations in each cookie.
5. Bake for 10 minutes. Remove and allow to cool. Fill with homemade jam, curd, melted chocolate, you name it!

Grain Free Thumbprint Cookies

Grain free thumbprint cookies with a vegan option that tastes great with curd or jam.
Course: Dessert
Keyword: Cookies, Gluten Free
Servings: 8 cookies

Ingredients

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tbsp maple syrup or honey
  • 4 tbsp butter, softened or vegan butter
  • pinch of salt

Instructions

  • Preheat oven to 325 degrees F.
  • Mix together the almond and coconut flours, salt, and baking powder.
  • Add in the softened butter and the maple syrup or honey and mix together well – either using clean hands or a sturdy spatula. The batter should come together to form a nice wet ball.
  • Using a 1 1/2 tbsp cookie scoop (or a spoon), scoop out 8 equal sized cookies and roll into balls. Place a couple inches apart on a lined cookie sheet. Using a clean thumb or the back of a spoon, make thumbprint indentations in each cookie.
  • Bake for 10 minutes. Remove and allow to cool. Fill with homemade jam, curd, melted chocolate, you name it!
Almond Butter Cherry Blondies

Almond Butter Cherry Blondies

These almond butter cherry blondies are truly incredible. They use a lot of almond butter which is not ideal – I apologize for that – but they are so good it’s worth it. Servings: 8-12, depending on how you cut them This recipe is easily 

Peach Skillet Crisp (Gluten Free Option)

Peach Skillet Crisp (Gluten Free Option)

My first interaction with a hot fruit dish was my grandmother’s peach cobbler. I hated peaches, I hated hot fruit, and I knew I wouldn’t like it. She forced me to eat it and I threw it up like a drama queen. Nearly 20 years 

Mixed Berry Crumble (Gluten Free)

Mixed Berry Crumble (Gluten Free)

This mixed berry crumble was the first time I ever ate hot fruit and actually enjoyed it. That said, I still prefer this dish cold! I like to bake the crumble and let it cool completely, then put it in the fridge.

Eating it straight out of the fridge with a spoon is honestly the best way.

Servings: 8-10ish

Crumble Ingredients:
-1/2 cup sugar (coconut or cane)
-1/2 cup light brown sugar
-1/2 cup almond flour
-1/2 cup gluten free flour
-1 egg

Berry Ingredients:
-1 16oz bag frozen mixed berries OR 16oz (about 1 pound) of fresh berries of choice
-1 tbsp maple syrup
-1 tbsp fresh lime juice
-1 tbsp cornstarch or arrowroot starch

Instructions:
1. Preheat oven to 350 F.
2. Combine the berries, maple syrup, and lime juice in an 8×8 casserole dish. Spread them evenly across the dish.
3. In a medium mixing bowl, add all ingredients of the crumble and mix well with a fork until the egg is fully incorporated and the “dough” is wet and crumbly.
4. Sprinkle the crumble dough across the top of the berries. This is easiest done with clean hands. It does not need to be super neat – just cover the berries!
5. Bake in the oven for about 30 minutes, or until crust has cooked and turned into a cookie-like consistency. Remove and allow to cool for at least 20 minutes before serving.
6. Serve with ice cream, or if you’re like me and hate hot fruit, pop it in the fridge for a few hours and eat it cold!

Mixed Berry Crumble

A gluten free take on berry cobbler, this dish is great hot or cold.
Course: Dessert
Keyword: Cobbler, Crumble, Gluten Free
Servings: 8 servings

Ingredients

Crumble Ingredients

  • 1/2 cup sugar cane or coconut
  • 1/2 cup dark brown sugar
  • 1/2 cup almond flour
  • 1/2 cup gluten free 1:1 flour or normal AP flour
  • 1 egg

Berry Ingredients

  • 16 oz frozen mixed berries
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 1 tbsp cornstarch or arrowroot starch

Instructions

  • Preheat oven to 350 F.
  • Combine the berries, maple syrup, and lime juice in an 8×8 casserole dish. Spread them evenly across the dish.
  • In a medium mixing bowl, add all ingredients of the crumble and mix well with a fork until the egg is fully incorporated and the "dough" is wet and crumbly.
  • Sprinkle the crumble dough across the top of the berries. This is easiest done with clean hands. It does not need to be super neat – just cover the berries!
  • Bake in the oven for about 30 minutes, or until crust has cooked and turned into a cookie-like consistency. Remove and allow to cool for at least 20 minutes before serving.
  • Serve with ice cream, or if you're like me and hate hot fruit, pop it in the fridge for a few hours and eat it cold!
Gluten Free Banana Bread

Gluten Free Banana Bread

This gluten free banana bread recipe is flavorful and dense. It’s not dry at all! It could be considered “healthy-ish” because it calls for unrefined sugar, but cane sugar works just as well here. The chocolate ganache on top of this banana bread is optional