Categories
Breakfast

Chocolate Chip Pumpkin Spice Latte Pancakes

pumpkin pancakes on blue and pink plates

These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.

These are hands down my favorite pancakes, not just for fall, but for anytime of the year! I hope you love them, too!

Are you looking for an amped up pancake recipe? If so, then this is it! These pancakes have the perfect blend of pumpkin spice, coffee and chocolate flavors. The pancakes are extra fluffy, soft and make you feel like it’s officially fall. The espresso whipped cream is the perfect topping for this recipe!

pancakes on multicolored plates

Be sure to check out my Dutch baby pancake and my cinnamon rolls for additional recipes to add to your breakfast and brunch menus!

What you’ll need for these Chocolate Chip Pumpkin Spice Latte Pancakes

  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Pumpkin Spice: The addition of pumpkin spice is what gives this pancake a warm flavor note. Pumpkin spice is a combination of cinnamon, ginger, cloves and nutmeg. You can make your own pumpkin spice blend or purchase it from your local grocery store.
  • Eggs: It’s best to use room temperature eggs.
  • Buttermilk: Buttermilk is always the best milk to use for pancakes, but you are welcome to use your favorite type of milk. Buttermilk reacts quickly with baking soda and give extra rise and fluffiness to your pancakes.
  • Granulated Sugar: This recipe uses a combination of granulated white sugar and brown sugar.
  • Brown Sugar: You may use dark or light brown sugar. The molasses brings some additional flavor to the pancakes.
  • Butter: This recipe requires melted butter.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Salt: Remember to add salt to balance the sweetness in this recipe.
  • Heavy Cream: This will be the base of your whipped cream.
  • Powdered sugar: Powdered sugar and heavy cream are the basics for whipped cream.
  • Espresso: The powdered espresso will be used twice in the recipe.
  • Additional Toppings: Additional toppings are optional. I used powdered sugar and chocolate chips to top these pancakes. You won’t need any syrup, but you’re welcome to add it for some extra fall flare!
pumpkin pancakes on blue and pink plates
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pumpkin pancakes on blue and pink plates

Chocolate Chip Pumpkin Spice Latte Pancakes

★★★★★

5 from 12 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x
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Description

These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.

Ingredients

Scale

Chocolate Chip Pumpkin Spice Latte Pancakes

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1/8 cup granulated sugar
  • 1/8 cup brown sugar (light or dark)
  • 1 1/4 cup buttermilk, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup pure pumpkin 
  • 2 teaspoons vanilla extract

Espresso Whipped Cream

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar or granulated sugar
  • 1 teaspoon espresso powder
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, espresso powder, salt, granulated sugar and brown sugar.
  2. In a heatproof container, melt the butter in the microwave in 15 second increments until melted. You can also melt the butter in a pan over the stove on low heat. Do not burn the butter.
  3. Allow the melted butter to cool.
  4. In a bowl, whisk together the cooled melted butter, buttermilk, egg, pumpkin and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix together. I start off with a whisk then switch to a rubber spatula to fold the ingredients together. Do not overmix the batter.
  6. The batter will be thick, but you may add in a 1/4 cup of buttermilk if the batter is too thick for you.
  7. Allow the batter to rest for 10 minutes. Make the espresso whipped cream while the pancake batter is resting.
  8. Heat a skillet over medium heat and scoop out about 1/3 cup of batter for each pancake. 
  9. Bubbles will start to appear on the top of the pancake and the sides of the edges of the pancakes will start to brown. This is when you’ll know to flip the pancake. Since these pancakes are pretty thick, it may take a bit longer than usual to cook. Do not walk away from these pancakes. Watch them carefully.
  10. Serve with the espresso whipped cream, powdered sugar and chocolate chips. Enjoy!

Espresso Whipped Cream

  1. This recipe works best when you use a cold metal mixing bowl and whisk attachment. Put the mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes.
  2. Remove the mixing bowl and whisk attachment from the refrigerator, attach the whisk to the electric mixer and pour the cold whipped cream into the bowl.
  3. Pour in the sugar, espresso and vanilla. Beat for 4-5 minutes or until you can scoop it with a spoon and it holds it’s shape.
  4. Add a spoonful (or more) on the pancakes or fill a piping bag with a piping tip and pipe the whipped cream on to the pancakes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: breakfast, brunch

Keywords: breakfast, brunch

Categories
Ice Cream

Watermelon strawberry and basil sorbet

Be sure to try out this ultra refreshing watermelon strawberry and basil sorbet for a light sweet treat!

Yes, we’re nearing the end of summer 2020, but that doesn’t mean that we have to drop all of the melons and berries for pumpkin spice just yet! It’s definitely still pretty warm outside in Los Angeles, so this treat will keep you cool and help you hang on to summer just a little bit longer. This watermelon strawberry and basil sorbet is a wonderful cool treat for those of us who are vegan, lactose intolerant, and/or need a simple sweet treat to hit the spot.

One of the highlights of this dessert is that there is no added sugar! I definitely love sugar, but there’s no need for additional sugar in this recipe. The sweetness from the ripe watermelon and strawberries is just the right amount of sugar for this watermelon strawberry and basil sorbet.

The natural sugars from fruits are perfect for many recipes, so it’s not always necessary to add extra sugar to desserts with fruit fillings or toppings. If you have a sweet tooth, then feel free to add a tough of honey or a tiny spoonful of sugar for a hint of extra sweetness.

watermelon-strawberry and basil sorbet in a white ramekin with a white background.

What you’ll need for this refreshing watermelon strawberry and basil sorbet

  • Frozen watermelon
  • Frozen strawberries
  • Basil
  • Lemon juice

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Tools for this recipe

  • Blender or food processor
  • Measuring cups
  • Measuring spoons
  • Freezer-safe container
watermelon-strawberry and basil sorbet in a white ramekin with a white background.

Try out some other refreshing recipes!

These recipes are also fruity and fun recipes that keep you cool throughout the warm months. If you’re a fan of fruit recipes, the I highly recommend that you check out these recipes!

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Watermelon-strawberry and basil sorbet

  • Author: Samantha – Pastry & Soul
  • Total Time: 8 hours and 10 minutes
  • Yield: 4 servings 1x
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Description

Perfectly refreshing dairy-free and low sugar treat!

Ingredients

Scale
  • 4 cups frozen watermelon (ripe and seedless)
  • 2 cups frozen strawberries
  • 10 fresh basil leaves
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon honey (optional)

Instructions

  1. Combine all of the ingredients in a food processor or blender. Blend until smooth. Depending on the appliance that you’re using, you may need to blend on low speed first, then gradually increase. It also helps to slightly thaw out the fruit or add 1/4 cup of liquid (water, dairy-free milk, or lemon juice) to help the fruit blend.
  2. Transfer the mixture into a freezer safe container with a lid and freeze for at least 4 hours.
  3. Remove the sorbet from the freezer and briefly whisk. It will have a bit of a slushy consistency.
  4. Put the sorbet back in the freezer for at least 4 more hours.
  5. Enjoy!

Notes

  • The sorbet will freeze well for about 2 weeks.
  • Allow the sorbet to slightly thaw, so that you can easily scoop it out of the container.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: sorbet, sherbert, ice cream

Keywords: sorbet, sherbert, ice cream, dairy-free, vegan, no added sugar

Categories
Breads Pizza

Asparagus, Jalapeño, and Prosciutto Cast Iron Skillet Pizza

Photo taken with Focos Processed with VSCO with g3 preset

Try out this asparagus, jalapeño , and prosciutto cast iron skillet pizza recipe!

I can’t get enough of pizza whether is a thin crust, thick crust, or herbed crust pizza. They all taste great to me! My ideal pizza needs to have a great crust and sauce. Those are the key elements to a perfect pizza. You can have the perfect toppings, but they can’t save a tough crust and bland pizza sauce.

The pizza sauce has just the right amount of tang and sweetness with a hint of heat. The pizza dough part of this recipe is credited to King Arthur’s Crispy Cheesy Pan Pizza Recipe. When I first made this recipe, I had recently purchased a cast iron skillet and wanted to try making a pizza dough that cooked perfectly in a cast iron skillet. It’s one of my favorite pizza dough recipes and paired well with my pizza sauce recipe!

The pizza sauce recipe yields enough sauce for about 5 pizzas (depending on how much sauce you like on your pizza), so don’t be surprised when you have left over pizza sauce.

The pizza dough recipe is the epitome of “Good things come to those who wait.” – it takes 16 hours to make the pizza dough. I advise you to not try to make this pizza when you’re hungry. The dough makes an excellent pizza crust and is definitely worth the wait!

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Ingredients that you’ll need for this pizza sauce

  • Canned crushed tomatoes
  • Canned whole peeled tomatoes in sauce
  • Garlic Powder
  • Granulated sugar
  • Ground black pepper
  • Crushed red pepper flakes
  • Salt
  • Italian seasoning 
  • Oregano
  • Fresh basil leaves
  • Minced onion
  • Garlic cloves
  • Olive oil

Ingredients that you’ll need for the pizza dough

  • All-Purpose Flour
  • Salt
  • Instant yeast or active dry yeast
  • Water
  • Olive oil

Toppings

  • Prosciutto
  • Jalapenos
  • Asparagus

Tools you will need for this pizza

Other cast recipes you’ll love!

Dutch baby with Caramel apples – perfect for breakfast or brunch!

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Asparagus, Jalapeño, and Prosciutto Cast Iron Skillet Pizza

★★★★★

5 from 11 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 17 hours 25 minutes
  • Yield: one 9” or 10” pan pizza 1x
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Ingredients

Scale

Pizza Crust (King Arthur Cheesy Pan Pizza)

  • 2 cups (240g) All-Purpose Flour
  • ¾ teaspoon salt
  • ½ teaspoon instant yeast or active dry yeast
  • ¾ cup (170g) lukewarm water
  • 1 tablespoon olive oil plus 1 ½ tablespoons olive oil for the pan

Pizza Sauce

  • 1 – 28 ounce (800g)  can of crushed tomatoes in sauce
  • 1 – 14.5 ounce (400g) can of whole peeled tomatoes in sauce (400g)
  • 1 teaspoon (5g) granulated sugar
  • ½ teaspoon (3g) ground black pepper
  • 1 teaspoon (3g) red pepper flakes
  • 1 teaspoon (5g) Italian seasoning
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) oregano
  • 6 basil leaves, finely chopped
  • ½ cup of diced onions (approx. one medium onion)
  • 4 cloves garlic
  • 4 tablespoons (60 ml) olive oil

Toppings

  • 1 ¼ cups (170g) mozzarella cheese, grated  and loosely packed
  • ½ cup of my homemade pizza sauce
  • 3 oz prosciutto
  • 5 stalks of asparagus, washed and chopped into 1 inch pieces
  • 1 jalapeno, washed and sliced into circles

 

Instructions

Pizza Sauce

  1. Pour the crushed tomatoes into a food processor or a blender.
  2. Crush the whole tomatoes with your hands or smash them with a potato masher, then add the tomatoes and the juices and tomatoes to the food processor/blender.
  3. Next, add the sugar, black pepper, Italian seasoning, oregano. Blend until smooth.
  4. Turn the stove on to medium heat and add olive oil a large pot.
  5. Add the onions and garlic to the pot and cook them for approximately 5 minutes until the onions are slightly translucent, stir occasionally.
  6. Next, pour the blended tomatoes into the pot and stir in to mix with the onions, garlic and oil.
  7. Season to taste with teaspoon of salt at a time. (optional)
  8. Stir the sauce and bring to a boil. Once you see the bubbles on top of the sauce, then turn down the stove to medium low or low heat and allow the sauce to simmer for 20 minutes.
  9. Stir the sauce every 5 minutes.
  10. Turn off the heat and allow the sauce to cool before adding the sauce to the pizza.
  11. This recipe makes approximately enough sauce for 5 or more pizzas (about 3-4 cups). 

Pizza Crust (King Arthur Cheesy Pan Pizza)

  • This pizza dough yields one 9″ or 10″ pizza.

Assemble Pizza

Follow the assembly instructions for the (King Arthur Cheesy Pan Pizza).

Serve and enjoy!

Notes

Storing the pizza sauce

  • Store the pizza sauce in a freezer safe container or freezer bags for 3 – 5 months.
  • You can also store the pizza sauce in an airtight container for 3 days, but I recommend the freezer option since this recipe yields quite a bit of sauce.
  • Prep Time: 1 hour
  • Cook Time: 16 hours 25 minutes
  • Category: pizza
  • Method: Baking

Keywords: pizza, pizza sauce, homemade pizza

Categories
Brownies

S’more Brownies with Raspberries

These Ooey Gooey S’more brownies with raspberries are decadent, chocolaty, tart and scrumptious! You don’t need a camp-fire to have a delicious s’mores!

Summer is winding down, but it’s still pretty warm outside here in Los Angeles! S’mores are a childhood favorite of mine, so I’m excited to eat s’mores in any form. S’mores are even better with brownies! The inspiration for these brownies are the Ghiradelli dark chocolate raspberry squares.

These s’more brownies with raspberries are made with my Simple and Easy Brownie Recipe, so be sure to check it out since they’re a big part of this recipe! There’s four layers to these decadent brownies: a graham cracker, brownie, ooey gooey marshmallow and raspberry jam.

If you’re looking for some other fun desserts, then try out my Ultimate Chocolate Chip Cookie recipe!

What you’ll need for these s’more brownies with raspberry jam

  • Marshmallows: I used jumbo marshmallows, but if you want less marshmallow (WHY?!), then you can use smaller marshmallows.
  • Graham Crackers: Used for the bottom layer of this dessert.
  • Raspberries: They give this dessert some fruity tang!
  • Lemon juice: Lemon juice is used for the raspberry jam.
  • Butter: Butter makes everything better.
  • Vegetable oil: Vegetable oil gives these brownies their chewiness.
  • Granulated sugar: This is where the sweet goodness comes from! This is used for both the raspberry jam and the brownies.
  • Brown sugar: Brown sugar adds a layer of rich flavor to this recipe from the molasses, but you can use all granulated sugar if you do not have brown sugar.
  • Eggs: Eggs are the leavening agent in this recipe.
  • Vanilla: Yes, these are brownies made with chocolate, but vanilla adds a nice additional layer of flavor to the brownies.
  • Flour: I used all purpose flour for this recipe.
  • Cocoa powder: This is where the majority of the chocolate flavor comes from.
  • Salt: Don’t leave out the salt. This is enhances the flavors in the brownies and keeps the brownies from being ridiculously sweet.
  • Chocolate Chunks: You can use any kind of mix in or omit the chocolate, but why wouldn’t you want to leave out extra chocolate? The more chocolate, the better! You can definitely use chocolate chips or chopped chocolate from a quality chocolate bar as well!
  • Espresso powder: Espresso powder is optional, but it enhances the chocolate in these brownies and makes the brownies extra chocolaty!

Can’t have s’mores without graham crackers! The first layer of these brownies has a graham cracker crust.

The second layer is the brownie! Be sure to try out my simple brownie recipe! It’s extra chocolaty and pairs well with the chocolate component of the s’more inspiration of the dessert.

Pour the brownie batter on top of the graham cracker crust then bake at 350F.

Next, add marshmallows over the baked brownie. I used jumbo marshmallows for extra gooiness! Brown the marshmallows in the broiler or by using a blow torch.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Recommended tools for this recipe

  • 8 x 8 baking pan
  • Parchment Paper
  • Spatula
  • Whisk
  • Food Processor
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S’more Brownies with Raspberries

★★★★★

5 from 12 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 1 hour 25 minutes
  • Yield: 9 squares 1x
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Description

These fun ooey gooey brownie dessert can easily made at home in the kitchen or around a camp fire with your friends and family! 

Ingredients

Scale

Graham Cracker Crust

  • 170 grahams of graham cracker crumbs, about 9 graham full-size graham crackers
  • 1 tablespoon granulated sugar
  • 5 tablespoons unsalted butter

Brownie layer

Use my easy brownie recipe for this dessert!

Raspberry jam

  • 1/2 pound fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • pinch of salt

Marshmallow Topping

  • 9 jumbo marshmallows

 

Instructions

Graham Crackers

  1. Pre-heat your oven to 350F and line an 8-in square baking pan with parchment paper.

    Crush the graham crackers with a food processor or by crushing the graham crackers in a ziplock bag and rolling a rolling pin over the bag until the graham crackers are completely crushed.

    In a large bowl, whisk together the graham cracker crumbs and sugar together. Pour in the butter, then whisk to combine.

    Pour the graham cracker mixture into the prepared pan and use a rubber spatula, the bottom of a drinking glass or measuring cup to pack the crust into a solid layer. Bake the crust for 10 minutes at 350F. Prepare the brownies while the while the crust is baking.

Brownies

  1. Use my easy brownie recipe for this dessert!
  2. Pour the brownie batter over the graham cracker crust.
  3. Bake for 25 minutes or until a toothpick comes out clean with a few crumbs from the center of the brownie.

 

Marshmallow Topping

  1. After the brownies are baked, allow them to slightly cool, then cut into squares. Add one jumbo marshmallow on top of each square. If you’re using smaller marshmallows, then sprinkle them all over the top of the brownies. Turn on the broiler on low and place the brownies under the heat. Watch the brownies CAREFULLY so that they do not burn. This will take 5 minutes or less.
  2. You can also use a blow torch brown the marshmallows.
  3. Allow the brownies to cool completely.
  4. Clean cuts can be achieved by running hot water on a knife and cleaning the knife after each cut.

Raspberry Topping

  1. Wash and clean raspberries, then cut them into even pieces and add berries into a saucepan.
  2. Add sugar to the saucepan and mash the berries with the fruit using a potato masher or muddler.
  3. Add the lemon juice.
  4. Boil the berries for 20 minutes over medium heat while stirring occasionally. 
  5. Take a bit of the hot jam and put it on a frozen spoon then wait for it to cool. If you’re able to run your finger through the jam and you can clearly see the back of the spoon, then your jam is set. The jam should no longer be in a liquid state.
  6. Remove the jam from the heat and transfer it to a clean jar. 
  7. All the jam to cool completely.
  8. Add a spoonful of raspberry jam on top of each brownie and enjoy!

Notes

You may strain the raspberries if you do not like seeds in your jam.

  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: brownies, dessert
  • Method: Baking

Nutrition

  • Serving Size: 9 brownies

Keywords: brownies, s’mores, raspberry jam, jam, fruit dessert, dessert

Categories
Brownies Desserts

Simple and Easy Brownies

Try out this simple and easy brownie recipe!

Brownies are one of those desserts that are on my list of comfort foods. They’re perfect any time of the year and pair well with many different kinds of flavors. Brownies are amazing with ice cream, whipped cream, nuts, chocolate chips, gummy worms, caramel or simply by themselves! I think it’s important to have a basic brownie recipe up your sleeve for a quick dinner party dessert, bake sale, office potluck or a late night snack!

These brownies are more on the cakey side with a slightly fudgy center. What’s your favorite kind of brownie? Cakey? Fudgey? Or a mix of both?

Need another quick dessert for your repertoire?

Try out these easy recipes!

What you’ll need for these amazing, easy and simple brownies!

  • Butter: Butter makes everything better.
  • Vegetable oil: Vegetable oil gives these brownies their chewiness.
  • Granulated sugar: This is where the sweet goodness comes from!
  • Brown sugar: Brown sugar adds a layer of rich flavor to this recipe from the molasses, but you can use all granulated sugar if you do not have brown sugar.
  • Eggs: Eggs are the leavening agent in this recipe.
  • Vanilla: Yes, these are brownies made with chocolate, but vanilla adds a nice additional layer of flavor to the brownies.
  • Flour: I used all purpose flour for this recipe.
  • Cocoa powder: This is where the majority of the chocolate flavor comes from.
  • Salt: Don’t leave out the salt. This is enhances the flavors in the brownies and keeps the brownies from being ridiculously sweet.
  • Chocolate Chunks: You can use any kind of mix in or omit the chocolate, but why wouldn’t you want to leave out extra chocolate? The more chocolate, the better! You can definitely use chocolate chips or chopped chocolate from a quality chocolate bar as well!
  • Espresso powder: Espresso powder is optional, but it enhances the chocolate in these brownies and makes the brownies extra chocolaty!

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Recommended tools for this easy brownie recipe

  • 8×8 baking pan
  • Parchment Paper
  • Spatula
  • Whisk

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Simple and Easy Brownie Recipe

★★★★★

5 from 8 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 40 minutes
  • Yield: 9 squares 1x
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Description

You always need a quick, easy and delicious brownie recipe to run to! This is the one!

Ingredients

Scale
  • 3/4 cup butter, melted and cooled
  • 2 tablespoons vegetable oil
  • 3/4 cup brown sugar
  • 3/4 cup granulated white sugar
  • 3 eggs, room temperature
  • 1 tablespoon vanilla
  • 1 cup cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 –1/2 cup chocolate chunks 
  • 1 teaspoon espresso powder, optional

Instructions

  1. Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. 
  2. Melt butter over medium heat in a sauce pan or in the microwave in a heat proof bowl. If you are going to melt the butter in the microwave, then be sure to melt the butter in 10-15 second intervals.
  3. Set the butter aside and allow it to cool in the pan or in a heatproof bowl.
  4. In a large bowl combine the cooled butter, vegetable oil, brown sugar, and white sugar. Whisk together. Add in the egg, and vanilla extract. Mix until well combined.
  5. In another bowl whisk together the cocoa powder, flour, salt, and espresso powder. Add in half of the dry ingredients into the wet ingredients, then mix together. Fold in the chocolate chunks and be sure that you do not over mix the batter.
  6. Pour the batter into the lined baking pan and bake in the oven for 25 minutes or until a toothpick poked into the brownies comes out clean.
  7. Allow the brownies to cool and set before cutting them into squares (or whatever shape your heart desires!)
  8. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: dessert

Keywords: brownies, dessert, easy dessert recipe

Categories
Drinks

Easy Mixed Berry-Lemonade Wine Slushy

Slushy in a glass cup on a blue and white dish towel

Enjoy this refreshing Mixed Berry-Lemonade Wine Slushy on a hot summer day or any day of the year!

Whew! This summer has been toasty! How can you cool down, relax and enjoy the summer berry harvest before the pumpkin spice season begins? Try out this simple Mixed Berry-Lemonade Wine Slushy while you wind down on the porch, at a picnic or by the pool.

Drink in a glass cup on a blue dish towel

What you’ll need for this refreshing Mixed Berry-Lemonade Wine Slushy

  • Frozen mixed berries: The berries adds a beautiful light sweetness to this drink and rich, vibrant colors
  • Wine: Moscato is my favorite wine, so that’s what I used for this recipe. You are welcome to use prosecco, Riesling, chardonnay or any white wine of your choice.
  • Lemonade: Lemonade adds a lovely citrus note and makes the drink extra refreshing.
  • Ice: Ice is optional and I recommend adding it a little bit at time in order to get your preferred slushy consistency.
  • Sugar: If you have a sweet tooth, then feel free to a touch of sugar to the slushy.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

drinks in a glass cup and a bowl of frozen berries

Tools for this recipe

  • Blender
  • Measuring cups
  • Measuring spoons

Fun variation of this drink

If you want to make this drink as show in the photo, then you’ll need to do the following:

  • Separate the berries by color. For the drink, I used a mix of blueberries, strawberries and cherries, so the I put the blueberries in one pile and the strawberries and cherries in another pile.
  • You’ll essentially be making two different slushies; one red slushy and one blue-ish slushy. Blend the red berries together with the lemonade, wine and ice, rinse the blender, then follow the same steps for the blueberries.
  • Decide on which color you would prefer to have on top. Pour the bottom color first. Next, take a spoon and slowly pour the second drink on top of the first drink to create layers.
Slushy in a glass cup on a blue and white dish towel

Non-Alcoholic Drink

Feel free to omit the wine and use only lemonade. The drink will still be just as delicious and refreshing. It’ll be great for your kids to enjoy and for guests who prefer not to have an alcoholic drink. It’s a tasty alternative for everyone!

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Drink in a glass cup on a blue dish towel

Mixed Berry Lemonade and Wine Slushy

  • Author: Samantha – Pastry & Soul
  • Total Time: 10 minutes
Print Recipe

Description

A refreshing blend of berries, lemonade and wine. This is a quick recipe that’s perfect for a hot summer day!

Ingredients

Scale
  • 4 cups frozen mixed berries (I used a blueberry, strawberry and cherry mix)
  • 1 cup wine, chilled (moscato was used for this recipe)
  • 1 cup lemonade
  • handful of ice cubes (optional, you can use all berries)
  • 1 teaspoon granulated sugar, to taste (optional)
  • berries, optional garnish
  • lemon slices, optional garnish

Instructions

  1. Pour the berries, lemonade, ice cubes, and wine into a blender and blend until smooth.
  2. Once the ingredients are blended, taste and add additional ingredients to your preference. Add more wine or lemonade to thin out the slushy or add more berries or ice to thicken the drink. Add the sugar if you prefer a sweeter drink.
  3. Serve immediately while cold and enjoy!

Notes

  • Add berries and ice a little bit at a time. A powerful blender will help to smoothly blend the drink.
  • If you’re not drinking the slushy right away, then be sure to store it in the refrigerator until you’re ready to enjoy.
  • I recommend serving this drink within 30 minutes to 1 hour.
  • Prep Time: 10 minutes
  • Category: cocktails

Keywords: cocktails, slushies, summer drinks

Try out some other fun summer recipes!

Categories
Quick Breads

Quick, Delicious, and Perfectly Moist Zucchini Bread

Make this quick, delicious, and perfectly moist zucchini bread for a quick summer and fall treat! It’s an awesome recipe for the extra zucchini from your summer harvest.

I’m not the biggest fan of zucchini bread, however, I’m trying to step out of my comfort zone and try foods that I’ve been known to dislike since childhood. When I tried zucchini again after several years of disdain for this summer squash, I realized that it really isn’t that bad. It’s even better when it’s baked into a warm and sweet loaf of bread!

This quick, deliciously and perfectly moist zucchini bread recipe has the perfect amount of sweetness and moisture. If you need a fun way to incorporate vegetables into your baked goods, then this is the recipe for you!

Zucchini bread is a type of quick bread recipe, so if you enjoy quick breads, then you’ll love my brown butter chocolate chip banana bread recipe! Check out the banana bread recipe here.

What you need for this quick, delicious and perfectly moist zucchini bread recipe!

INGREDIENTS

  • Zucchini: Leave the skin on the zucchini before grating. Do not peel. Also, do not squeeze or drain out the liquid from the zucchini. I prefer to use the side of the grater with larger holes to great the zucchini.
  • Brown sugar:The molasses in the brown sugar adds to the moisture in the zucchini bread. You can use either light brown sugar or dark brown sugar.
  • Granulated Sugar: Granulated sugar gives some additional sweetness to the zucchini bread.
  • Applesauce: Applesauce is a key ingredient for making this zucchini bread super moist!
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Salt: Don’t forget the salt, so that your zucchini bread doesn’t taste insanely sweet.
  • Baking soda
  • Baking powder
  • Vegetable oil: Vegetable oil also adds to soft and moist crumb.
  • Pumpkin pie spice: I love the warm flavor profile of pumpkin pie spice! It’s my favorite ingredient for fall recipes! If you don’t have pumpkin pie spice, then you can use a combination of cinnamon, cloves, nutmeg and ground ginger.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY. As an Amazon Associate affiliate program member, I earn a small commission for my referral at no extra cost to you. Thank you for supporting Pastry and Soul!

TOOLS

  • Parchment paper
  • Loaf pan
  • Large bowls
  • Measuring spoons
  • Whisk
  • Cooling rack
sliced zucchini bread on plates with a fork and knife
sliced zucchini bread on a plate with a fork and knife
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Perfectly Moist Zucchini Bread

★★★★★

5 from 7 reviews
  • Author: Samantha – Pastry and Soul
  • Total Time: 1 hour 25 minutes
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Description

Perfectly moist and quick zucchini bread recipe that’s fun to make with any extra zucchinis!

Ingredients

Scale
  • 1 1/2 cups zucchini (loosely packed)
  • 2 large eggs
  • 1/2 cup apple sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/3 cup vegetable oil

Instructions

  1. Preheat oven to 350º. Line a loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a second large bowl, mix together eggs, vanilla, apple sauce, brown sugar, granulated sugar. Add zucchinis (do not squeeze out any of the water) and stir until combined. Add dry ingredients to wet ingredients until just combined. Do not over mix.
  4. Transfer to parchment lined loaf pan.
  5. Bake the zucchini bread for 1 hour until a toothpick comes out clean. Cool for 10 – 15 minutes in pan, then turn out onto a cooling rack to cool completely.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: quick breads

Keywords: zucchini bread, quick breads

Categories
Breakfast

Dutch Baby with Caramel Apples

Dutch Baby Pancake in a cast iron skillet with apples in caramel sauce

Dutch baby pancakes are a fun breakfast or brunch food to share with friends and family. The addition of the caramel apples adds most of the sweetness to this morning treat. Dutch babies are in the same family as popovers and Yorkshire pudding. Along with the caramel apples, you can also top the dutch baby with some powdered sugar or cinnamon sugar for some extra flare. Try this out for your next Sunday brunch!

If you would like to add to your breakfast or brunch meal, then you’ll love this cinnamon roll recipe!

Caramel Apple Dutch Baby in a cast iron pan
580580

What you’ll need for this dutch baby with caramel apples!

  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Nutmeg: The addition of nutmeg gives this dutch baby warm flavor note. Spices like nutmeg and cinnamon make me feel cozy and remind me of fall. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Eggs: It’s best to use room temperature eggs.
  • Milk: It’s best to make sure that your milk is also room temperature. Almond milk was used for this recipe.
  • Granulated Sugar: A tad bit of sugar adds just enough sweetness to the dutch baby. You may omit the sugar since the caramel apples will also add some sweetness in this recipe.
  • Brown Sugar: You may use dark or light brown sugar.
  • Apples: Gala apples were used to this recipes, but you are welcome to use granny smith, honey crisp, or whatever your favorite apple is.
  • Butter
  • Heavy Cream
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Salt
  • Cinnamon: Cinnamon is always delicious with apples!
  • Additional Toppings: Additional toppings are optional. I used powdered sugar to top my dutch baby. I love how it looks with the final result. Cinnamon sugar or syrup also work well with the caramel apple dutch baby.
plain dutch baby in a cast iron skillet
Dutch Baby Pancake in a cast iron skillet with apples in caramel sauce
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Dutch Baby Pancake in a cast iron skillet with apples in caramel sauce

Caramel Apple Dutch Baby

★★★★★

5 from 6 reviews
  • Author: Samantha – Pastry and Soul
  • Total Time: 35 minutes
  • Yield: 3–4 servings 1x
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Description

A fun and fluffy treat for breakfast or brunch!

Ingredients

Scale

Dutch Baby

  • 3 eggs, room temperature
  • 1/2 cup flour
  • 1/2 cup milk, room temperature
  • 1 teaspoon sugar (optional)
  • 1/8 teaspoon of nutmeg
  • pinch of salt
  • 2 tablespoons unsalted butter

Caramel Apples

  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/4  cup dark brown sugar
  • 2 – 3 apples (about 1 pound), peeled, cored, and cut into 1 inch slices (Gala apples were used for this recipe
  • 1/2 teaspoon vanilla extract
  •  1/4 teaspoon ground cinnamon
  •  Pinch of salt

Optional Toppings

  • powdered (confectioners) sugar, cinnamon sugar, whipped cream or syrup 

Instructions

Dutch Baby

  1. Preheat oven to 425 degrees.
  2. Heat a heavy 10-in skillet in the oven.
  3. In a large bowl, whisk eggs, milk and sugar.
  4. Add in the flour, salt, and nutmeg, then whisk to combine.
  5. Place butter in the 10-inch skillet in the oven (be careful, the pan is hot). Melt the butter in the pan and watch as the butter melts so that it doesn’t burn.
  6. As soon as the butter melts, add the batter to the pan. The batter should sizzle when it hits the hot pan.
  7. Return the skillet to the oven and bake for 15 minutes or until the pancake is puffed and golden.
  8. Lower oven temperature to 300 degrees and bake five minutes longer.
  9. Remove pancake from oven.
  10. Allow the pancake to rest for about 5 minutes before serving.

Caramel Apples

  1. Melt the 2 tablespoons butter in a pan over medium heat.
  2. Stir in the cream and brown sugar.
  3. Add the apples and stir frequently until the apples are tender and the caramel thickens, about 10 minutes.
  4. Add in the vanilla, cinnamon and salt. Stir until combined.

Finishing touches

  • Spoon the caramel apples over the top of the dutch baby and cut into wedges. Or you can cut into wedges and each person can serve themselves with the caramel apples. Feel free to also top the dutch baby with syrup, powdered (confectioners) sugar, whipped cream or cinnamon sugar.
  • ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: breakfast, brunch

Keywords: breakfast, brunch, pancake

Categories
Cookies Desserts

The Ultimate Triple Chocolate Chip Cookies

chocolate chip cookies

This recipe for the Ultimate Triple Chocolate Chip cookies comes from my hunt for the perfect chocolate chip cookies! My chocolate chip cookie journey has taken me from the grocery store, various bakeries, and multiple bags of sugar and flour to THIS recipe right here. It’s currently my favorite chocolate chip cookie recipe!

Here’s what you’ll need for these Ultimate Triple Chocolate Chip Cookies!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your cookies. If you don’t have unsalted butter, then you can salted butter, but it’s possible that your cookies will be saltier than desired. You may need to reduce the amount of salt or omit it completely if you use salted butter. This cookie recipe has contains brown butter which provides a rich, warm and deeper flavor to the cookies. Check out my video on how to brown butter!
  • Brown and Granulated Sugar: A perfect Chocolate chip cookie always has brown sugar and white sugar. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar, so this will make your cookies more moist, chewier and darker.
  • Eggs: It’s best to use room temperature eggs. Adding one egg plus one egg yolk will make your cookies chewy and less cakey.
  • Vanilla Extract: Vanilla is essential!
  • Nutmeg: The addition of nutmeg gives your cookies a warm flavor note. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar. Cookies spread less when there is too much flour added to the recipe. I suggest adding in the flour in batches to make it easier to incorporate the dry ingredients into the wet ingredients.
  • Chocolate Chips: This recipe uses dark chocolate, white chocolate, and semisweet chocolate chips and chocolate chunks. Aim for using high quality chocolate to truly make these cookies the ultimate and the best chocolate chip cookies.
  • Salt: Always use salt in your baked goods. Salt balances out the sweetness of cookies.

If you love all kinds of cookies, then be sure to check out my Oatmeal Cranberry and Raisin cookie recipe!

chocolate chip cookies
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chocolate chip cookies

The Ultimate Triple Chocolate Chip Cookies

★★★★★

5 from 14 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 25-27 minutes
  • Yield: 16 1x
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Description

This is the best chocolate chip cookie recipe! Brown butter and three types of chocolate make this soft and chewy cookie recipe divine!

Ingredients

Scale
  • 3/4 cup unsalted butter, browned
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/8 teaspoon nutmeg
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup dark chocolate, chopped (or you can use dark chocolate chips)
  • 1/3 cup semi-sweet chocolate, chopped (or you can use semi-sweet chocolate chips)
  • 1/3 cup white chocolate, chopped (or you can use white chocolate chips)

Instructions

  1. Brown the butter over medium heat in a sauce pan. Remove the butter from the heat as soon as it starts to turn brown and has a nutty and caramel smell. Set the butter aside and allow it to cool in the pan or in a heatproof bowl.
  2. In a large bowl combine the cooled brown butter, brown sugar, and white sugar. Whisk together. Add in the egg, egg yolk, and vanilla extract. Mix until well combined.
  3. In another bowl whisk together the flour, salt, and baking soda. Add in half of the dry ingredients into the wet ingredients, then mix together. Add in the remaining flour a little bit at a time. Fold in the chocolate and be sure that you do not over mix the dough.
  4. This recipe does not need to be refrigerated, but you are welcome to refrigerate the cookie dough for at least a half hour, or overnight. You can also store this cookie dough in the freezer for up to one month until you are ready to bake the cookies. If freezing the dough, allow the dough to thaw for 30 minutes before baking.
  5. Once you are ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Use a 1 ounce ice cream scoop to scoop the cookie dough out into balls. Place the cookies at least 2 inches apart on the baking sheet.
  6. Bake for 10 – 12 minutes until the edges are golden brown and the centers have risen. The centers of the cookies should be gooey.
  7. Allow to cool, then enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: cookies

Keywords: chocolate chip cookies, perfect chocolate chip cookies, cookies

Categories
Desserts Ice Cream

No-Churn Homemade Mixed Berry Jam Ice Cream

Ice cream is one of the best desserts that has ever graced this world. I’ve had some amazing ice cream over the years, but this No-Churn Homemade Mixed Berry Jam Ice Cream is even better since it’s mouthwatering and easy to make. This mixed berry jam ice cream with vanilla sandwich cookies is so creamy that you’ll have to make sure that you share this with your friends before you finish all by yourself!

This No-Churn Homemade Mixed Berry Jam Ice Cream is seriously one of the THE best flavor combinations you’ll ever have. It’s a must if you’re a fan of berries and ice cream. Try out this ice cream today!

If you’re looking for another delicious dessert, then try out my fruit tart recipe or my Ultimate Triple Chocolate Chip Cookie recipe.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Homemade no-churn ice cream in a ramekin with berries.

Why is this ice cream called “no-churn”?

This ice cream is called “no-churn” because there is no traditional ice cream churning involved in an ice cream maker. This makes no-churn ice cream super easy to make because you don’t have to worry about over churning your ice cream. Over churning ice cream will create an ice cream with an extremely icy texture.

What you’ll need for this no-churn mixed berry ice cream

INGREDIENTS:

  • Heavy whipping cream
  • Sweetened condensed milk
  • Vanilla extract
  • Salt
  • Granulated Sugar
  • Assortment of berries: Blueberries and blackberries were used for this recipe.
  • Lemon juice: Lemon juice will cut the sweetness of the jam.
  • Vanilla Sandwich cookies: Vanilla sandwich cookies add a nice crunch

TOOLS:

Tips for this recipe

  • Be sure to break or cut the vanilla sandwich cookies into pieces before the ice cream solidifies.
  • Be sure to store any left over jam in a clean glass jar.
  • A 9×5 inch loaf pan was used to store this ice cream during the freezing process.
  • Empty plastic ice cream containers are perfect for storing your homemade ice cream!
ice cream in a pan and berries in ramekins
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Homemade No Churn Mixed Berry Jam Ice Cream

★★★★★

5 from 14 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 5 hours 15 min (including freezing time)
  • Yield: 12 servings (6 cups) 1x
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Ingredients

Scale

Ice Cream

  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 cups heavy cream, cold

Mixed Berry (Blackberry and blueberry) Jam

  1. 1 pound fresh berries
  2. 1/2 cup granulated sugar
  3. 2 tablespoons lemon juice
  4. pinch of salt

Other Mix-In

  • 10 vanilla sandwich cookies, crushed

Instructions

Mixed Berry Jam

  1. Wash and clean berries, then cut them into even pieces and add berries into a saucepan.
  2. Add sugar to the saucepan and mash the berries with the fruit using a potato masher or muddler.
  3. Add the lemon juice.
  4. Boil the berries for 20 minutes over medium heat while stirring occasionally. 
  5. Take a bit of the hot jam and put it on a frozen spoon then wait for it to cool. If you’re able to run your finger through the jam and you can clearly see the back of the spoon, then your jam is set. The jam should no longer be in a liquid state.
  6. Remove the jam from the heat and transfer it to a clean jar. 
  7. All the jam to cool completely before refrigerating. 

Ice Cream

  1. Chill a 9-by-5-by-3-inch metal loaf pan in the freezer for 1 hour.
  2. Whisk together the condensed milk, vanilla and salt in a large bowl and set aside.
  3. Whip the heavy cream in a standing mixer on medium-high or in a bowl using a hand mixer until stiff peaks form.
  4. Fold half of the whipped cream into the condensed milk mixture with a rubber spatula until just combined. Next fold in the other half of the whipped cream until well completely combined.
  5. Pour the mixture into the chilled 9-by-5-by-3-inch metal loaf pan, then cover freeze for 2 hours until the ice cream is thick and creamy.
  6. Swirl in the mixed berry jam  and crushed vanilla sandwich cookies using a long skewer. Place the pan back into the freezer for  3 more hours until the ice cream is solid, but scoop-able. 
  7. Enjoy!
  • Prep Time: 15 minutes
  • Category: ice cream

Keywords: ice cream, homemade ice cream, homemade jam

Categories
Cookies Desserts Pastries

Oatmeal Cranberry and Raisin Cookies

I have to admit that I’m not a fan of oatmeal and raisins. Why do I have a blog post about oatmeal cranberry and raisin cookies? Well, I’m glad you asked! I enjoy baking anything and everything for my loved ones, and many of them really love oatmeal raisin cookies, so that’s why I make them.

When I was testing out new oatmeal raisin cookie recipes, this one turned out to be the winner. Golden raisins, cranberries , and brown butter elevate this cookie. They were so good that I started thinking, “Am I an oatmeal raisin cookie fan, now?”. Check out this oatmeal cranberry and raisin cookies recipe even if you’re not an oatmeal raisin cookie lover. You might just change your mind!

Brown butter makes pretty much every sweet and savory treat EXTRA delicious! Learn how to brown butter here!

What you will need for these Oatmeal Cranberry and Raisin Cookies!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your cookies. If you don’t have unsalted butter, then you can salted butter, but it’s possible that your cookies will be saltier than desired. You may need to reduce the amount of salt or omit it completely if you use salted butter. This cookie recipe has contains brown butter which provides a rich, warm and deeper flavor to the cookies. Check out my video on how to brown butter!
  • Sugar: My ideal cookies always have brown sugar and white sugar. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar, so this will make your cookies more moist, chewier and darker.
  • Eggs: It’s best to use room temperature eggs. Adding one egg plus one egg yolk will make your cookies chewy and less cakey.
  • Vanilla Extract: Vanilla is essential!
  • Nutmeg: The addition of nutmeg gives your cookies a warm flavor note. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar. Cookies spread less when there is too much flour added to the recipe. I suggest adding in the flour in batches to make it easier to incorporate the dry ingredients into the wet ingredients.
  • Raisins: This recipe uses both regular raisins and golden raisins. If you prefer, you can use all golden raisins or all regular raisins.
  • Dried Cranberries: Dried cranberries add a delicious fruity and tart flavor to the cookies.
  • Salt: Always use salt in your baked goods. Salt balances out the sweetness of cookies.
  • Baking Soda
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Oatmeal Cranberry and Raisin Cookies

★★★★★

5 from 6 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 28 minutes
  • Yield: 16 1x
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Ingredients

Scale
  • 3/4 cup unsalted butter, browned
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 1/2 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 teaspoon baking soda
  • 1/4 cup golden raisins
  • 1/4 cup raisins
  • 1/4 cup dried cranberries

Instructions

  1. Begin with browning the butter over medium heat. The butter will start to foam as it melts and will turn golden brown.  A nutty aroma will be your sign to remove the pan from the heat and pour it into a heat-proof bowl to cool.
  2. Once the butter cools, combine it in a large bowl with the brown sugar, and white sugar. Mix together until well combined. Then add in the vanilla, egg, and egg yolk. Mix well until combined.
  3. In a separate large bowl, mix the flour, oats, cinnamon, nutmeg, golden raisins, raisins, dried cranberries, baking soda, and salt together. Mix in the dry ingredients into the wet ingredients a little at a time until its combined.
  4. Refrigerate the cookie dough anywhere between 30 minutes to overnight.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper
  6. Use an ice cream scoop to scoop out 2 tbsp of cookie dough into balls.
  7. Place the cookie dough balls 2 inches apart on the parchment lined baking sheet.
  8. Bake for about 13 minutes. Bake until the edges of the cookies are golden brown and the middle of the cookies are nearly set (center looks slightly under baked). Oven times vary.
  9. Cool before you eat and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Cookies, snacks

Keywords: oatmeal cookies, oatmeal raisin cookies, oatmeal

Categories
Breakfast Cinnamon Rolls Desserts

Soft and Buttery Cinnamon Rolls

These soft and buttery cinnamon rolls will be your new go to cinnamon roll recipe! There’s nothing better that a warm, cloud of dough with cinnamon sugar swirls and draped in vanilla icing. I love having brunch with my friends and biting into a soft cinnamon roll. I always fee like my day is instantly better as I’m stepping into a world of decadence. That’s what this cinnamon roll recipe is…DECADENCE.

This recipe is perfect for breakfast, brunch or mid day snacks! Do you love breakfast at any time of the day? You’ll love these cinnamon rolls for breakfast, brunch, lunch, dinner or dessert! As you can see, these cinnamon rolls are perfect for any time of the day! You’ll love making this recipe for your friends and family or make a fun event out of making this recipe with your loved ones! Watch me make these cinnamon rolls here!

cinnamon roll dough
cinnamon roll filling

Here’s what you’ll need for these soft and buttery cinnamon rolls!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your baked goods. Butter is used twice in this recipe.
  • Brown and Granulated Sugar: Granulated sugar is used in the dough and brown sugar is used in the filling of the cinnamon rolls. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar.
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla is essential!
  • Flour: All-purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Salt: Always use salt in your baked goods. These cinnamon rolls are definitely on the sweet side, so salt is needed in the recipe.
  • Yeast: Active dry yeast was used for this recipe.
  • Cream Cheese: Cream cheese adds a nice tang to the icing and cuts a bit of the sweetness.
  • Milk: Make sure that your milk is warm, so that it does not deactivate the yeast. Almond milk was used for this recipe.
  • Powdered sugar: Powdered sugar is used for the icing.
  • Heavy Cream: Heavy cream is used for the icing. You can also use milk if you do not have heavy cream.
cinnamon rolls with cream cheese icing in a white baking dish and a white plate with a gold fork

Need an additional breakfast and brunch recipe? Check out my dutch baby pancake recipe!

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Soft and Buttery Cinnamon Rolls

★★★★★

5 from 6 reviews
  • Author: Samantha – Pastry & Soul
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Ingredients

Scale

Dough

  • 500 g All Purpose Flour (plus more for kneading)
  • 100 g granulated sugar
  • 75 g unsalted butter, softened
  • 2 large eggs
  • 1 packet active dry yeast
  • 1 cup milk, warm (feel free to use the milk of your choice)
  • 1 tsp salt

Cinnamon Sugar Filling

  • 75 g softened unsalted butter
  • 150 g dark or light brown sugar
  • 25 g cinnamon
  • 1 tsp vanilla

Cream Cheese Icing

  • 75 g unsalted butter
  • 65 g cream cheese, room temperature
  • 250 g powdered sugar (icing sugar)
  • pinch salt
  • 1 tsp milk or heavy cream (increase amount of milk depending on thickness of icing)

Instructions

  1. Pour one packet of active dry yeast into warm milk. You can warm the milk on the stove or in the microwave.
  2. Add sugar to the yeast and milk mixture. Give the mixture astir and set aside for about 5-10 minutes for the yeast to bloom.
  3. In a large bowl, combine flour, sugar and salt. Then whisk.
  4. Add in the room temperature butter cut into cubes.
  5. Add in eggs one at a time.
  6. Using your CLEAN hands, work the eggs and butter into the flour mixture until the butter and eggs are well dispersed.
  7. Add the yeast and milk mixture to the dry mixture. Then mix until well incorporated.
  8. Flour a clean work surface and pour the dough onto the surface. The dough will be a bit sticky, so add a little flour at a time while kneading the dough until the dough stops sticking to the work surface.
  9. Form the dough into a ball and place it back into the bowl. Cover the dough with a clean kitchen towel and let it rise for 1 – 1.5 hours. Then start working on your filling.
  10. In a standing mixer bowl, combine light or dark brown sugar, room temperature butter, vanilla extract and cinnamon.
  11. With a paddle attachment, whip together until thoroughly combined. Transfer to a smaller bowl.
  12. When the dough has risen you will see that it has doubled in size and it’s super soft. Transfer it out onto a lightly floured surface. Roll dough ¼’’ thin into a rectangle.
  13. Spread the cinnamon filling onto the rolled dough and spread thin. I find this method easier and easier than spreading softened butter on the dough first, then sprinkling the cinnamon and sugar on top.
  14. Now roll your dough from one end to the other starting from the end closest to you. This side should be the long side of the rectangle. The dough is delicate, so roll slowly.
  15. Next, cut the dough into equal-sized pieces. I used a knife, but you’ll get a much cleaner cut if you use clean thread or floss to cut the dough.
  16. Place the rolls onto a gently greased pan. You can use butter or cooking spray. Cover the pan and let the rolls rise for an hour.
  17. Next, preheat your oven to 325F and start making the icing.
  18. In a bowl, combine room temperature cream cheese and room temperature butter. Whip until they’re completely mixed. I used a standing mixer, but you can also use a handheld mixer and a bowl.
  19. Add in the powdered sugar a few spoonfuls at time. Whip between each addition. Once all the sugar has been added, add in the vanilla, salt and milk. Whip to combine and set aside for later.
  20. After the rolls rise, bake them for 20 min.
  21. Once the rolls come out of the oven, allow them to cool for 5 min before adding icing.
  22. Now it’s time to add the icing! Slather on all over the cinnamon rolls!
  23. ENJOY!
  • Category: Breakfast, Dessert, Snack

Keywords: cinnamon rolls, cinnamon buns, breakfast food, dessert

Categories
Quick Breads

Brown Butter Chocolate Chip Banana Bread

Have you ever told yourself that you’re going to eat those bananas that are still sitting on your counter? Did you purchase one too many bunches of bananas and now they’re getting a little old? Banana bread is a quick bread recipe that is perfect for when you forget about those bananas in the pantry. If you have some over ripe bananas in your kitchen, then try out my brown butter chocolate chip banana bread recipe!

What you need for this brown butter banana bread recipe!

  • Bananas: Only use ripe bananas for this recipe. That’s how the natural sweetness of the bananas adds to the flavor of the banana bread.
  • Brown Butter: Want to add a bit of oomph to your banana bread? Try adding brown butter! Brown butter adds a great depth of rich flavor which brings caramel, nutty, and warm flavors and smells to the banana bread. This brown butter chocolate chip banana bread is perfectly moist and tender. Enjoy this banana bread with coffee or tea for breakfast, a mid-afternoon snack, or a midnight snack! Learn how to brown butter here!
  • Brown sugar: The molasses in the brown sugar adds to the moisture in the banana bread. You can use either light brown sugar or dark brown sugar.
  • Granulated Sugar: Granulated sugar gives some additional sweetness to the zucchini bread.
  • Greek Yogurt: Plain Greek yogurt works best in this recipe. You may use vanilla Greek yogurt as well.
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Salt: Don’t forget the salt, so that your banana bread doesn’t taste insanely sweet.
  • Baking soda
  • Pumpkin pie spice: I love the warm flavor profile of pumpkin pie spice! It’s my favorite ingredient for fall recipes! If you don’t have pumpkin pie spice, then you can use a combination of cinnamon, cloves, nutmeg and ground ginger.
  • Chocolate Chips: Chocolate chips are optional, but highly recommended! If you don’t have chocolate chips on hand, then you can use walnuts or pecans. You can also omit any mix-ins.

If you like this quick bread recipe, then be sure to check out my perfectly moist and delicious zucchini bread recipe here!

Print
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Brown Butter Chocolate Chip Banana Bread

★★★★★

5 from 1 reviews
  • Author: Samantha – Pastry & Soul
  • Total Time: 1 hour 25 minutes
Print Recipe

Ingredients

Scale
  • 2 cups All Purpose Flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 tsp pumpkin pie spice
  • 1 cup brown butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup semi sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350º. Line a loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a second large bowl, mix together brown butter, granulated sugar, brown sugar, egg and egg yolk, greek yogurt, and vanilla. Add mashed bananas and stir until combined. Add dry ingredients to wet ingredients until just combined. Do not over mix.
  4. Fold in chocolate chips and transfer to parchment lined loaf pan.
  5. Bake the banana bread for 1 hour until a toothpick comes out clean. Cool for 10 – 15 minutes in pan, then turn out onto a cooling rack to cool completely.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert, Quick Bread, Snack

Keywords: banana bread, banana, brown butter