Category: Desserts

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
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
Desserts

How to Make a Fruit Tart and Pastry Cream

Learn how to make a fruit tart with pastry cream!

I’m obsessed with fruit tarts and pastry cream! I seriously can’t get enough of them. ESPECIALLY when they’re topped with berries! Blueberries, strawberries, raspberries…I love them all! Any dessert with pastry cream and a flaky pastry crust will warm my heart. Fruit tarts can also be made with a graham cracker crust. The part that I enjoy the most about making fruit tarts is curating a design.

The process of placing each piece of fruit on top of the pastry cream is therapeutic for me and I seriously don’t think of anything else as I’m completing my masterpiece. My second favorite part of making fruit tarts is the pastry cream. The recipe below is adapted from a Martha Stewart recipe, however, the traditional way of making pastry cream is also fun to make!

Check out how to make this dessert here!

Try out other desserts such as my Peach Upside-down Rum Bundt Cake!

fruit tart with blackberries, strawberries, blueberries and raspberries

What you will need to make a fruit tart and pastry cream

  • Unsalted butter: Cold butter is used in this recipe to ensure a flaky crust.
  • 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.
  • Egg Yolk: An egg yolk will bind the crust together before baking.
  • Powdered Sugar: Powdered sugar is used in the crust of the fruit tart.
  • Granulated Sugar: Granulated sugar adds sweetness to the pastry cream.
  • Cornstarch: Cornstarch is used to thicken the pastry cream.
  • Salt
  • Milk: Almond milk was used in this recipe
  • Vanilla Extract: Vanilla adds a beautiful flavor to the pastry cream. You can also use almond extract.
  • Fruits: The beauty of fruit tarts is that you can choose pretty much any fruit to add to your tart. I absolutely love berries, so I frequently use fresh berries on my tarts.
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How to Make a Fruit Tart and Pastry Cream

  • Author: Samantha – Pastry & Soul
  • Total Time: 3 hours 10 minutes
  • Yield: 8 slices
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Description

A fun and easy fruit tart and pastry cream recipe!

Ingredients

Pastry Crust

·       100 g unsalted butter, cold

·       175 g all purpose flour

·       1 egg

·       1 tbsp water, cold

·       25 g icing sugar

Pastry Cream

·       1/2 cup granulated sugar

·       1/4 cup cornstarch

·       pinch of salt

·       2 cups milk

·       4 egg yolks

·       2 tbsp unsalted butter

·       1 tsp vanilla extract

Instructions

Pastry Crust

1.     Whisk dry ingredients together or pulse together in a food processor

2.     Add in the egg yolk and water, then mix. The dough should come together.

3.     Refrigerate the dough for 15 minutes

4.     Roll the dough onto a baking tin with a removable bottom

5.     Gently, but firmly press the dough into the pan

6.     Prick the bottom of the dough with a fork

7.     Place aluminum foil onto the dough and pour baking beans or dried beans to weigh it down.

8.     Bake for 10 minutes at 375 degrees Fahrenheit while you make the filling.

9.     Remove the foil and the baking beans

10.  Then bake the crust for 15 more minutes.

Pastry Cream

1.     Whisk together sugar, cornstarch, and salt in a saucepan.

2.     Whisk milk and egg yolks in a glass measuring cup then add the mixture to the saucepan along with the butter.

3.     Bring everything to a boil over medium heat and let it boil for 1 minute while still whisking. The cream will start to thicken. Remove the cream from the heat as soon as the cream starts to thicken. Then stir in the vanilla.

4.     Strain the pastry cream through a wire mesh sieve

5.     Cover the pastry cream with plastic wrap by pressing the plastic wrap onto the surface to the cream. Refrigerate the pastry cream for up to 2 hours.

6.     Assemble the tart by adding the pastry cream into the tart shell. Then add on any fruits your heart desires! Enjoy!

 

  • Prep Time: 2 hours 20 minutes (including refrigeration time)
  • Cook Time: 25 minutes
  • Category: fruit tarts

Keywords: pastry cream, fruit tart, tart, berries, fruits, pastries

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
Cake Desserts

Peach Upside-down Rum Bundt Cake

rum cake on a pink and white plates

If you’re looking for a deliciously decadent and boozy rum cake, then you’ve found it right here! The Peach Upside-down rum bundt cake is sweet, boozy and a tad tart. There is quite a bit of rum in this mouthwatering dessert, but you will not get drunk unless you eat the whole cake by yourself in one sitting. Try this recipe for your next family get together, picnic or holiday party!

The buttered rum sauce adds extra flare and richness to the cake. Try pairing the cake with a scoop of vanilla ice cream and a drizzle of rum sauce on top!

You can also serve this cake during afternoon tea or after dinner for a lovely dessert. Try out my cinnamon roll recipe, dutch baby pancake recipe or fruit tart recipe to wow your friends and family!

What you’ll need for this peach upside-down rum bundt cake

  • Peaches: I used one yellow peach for this recipe. If you don’t have yellow peaches, then white peaches could work as well, however, I think yellow peaches work best.
  • Unsalted Butter: Melted butter and softened butter are used for two different parts of this recipe.
  • Brown sugar: Brown sugar is used twice for this recipe. You can use either light brown sugar or dark brown sugar.
  • Granulated Sugar: Granulated sugar gives some additional sweetness to the cake.
  • 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.
  • Nutmeg: The addition of nutmeg gives this cake 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.
  • Lemon zest: Lemon zest brings a nice and light brightness to the cake.
  • Greek Yogurt: Plain Greek yogurt works best in this recipe. You may use vanilla Greek yogurt as well.
  • Rum: You can use spiced rum as well for this recipe.
  • Milk: It’s best to make sure that your milk is also room temperature. Almond milk was used for this recipe.
  • Salt: Don’t forget the salt, so that your zucchini bread doesn’t taste insanely sweet.
  • Baking powder
  • Heavy Whipping Cream: Heavy whipping cream is used for the rum sauce.
  • Peach Schnapps: The peach schnapps used in the rum sauce adds to the peach flavor in this cake.
rum cake on a pink and white plates with a peach cut in half
rum cake on a pink and white plates with a whole peach
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Peach Upside-down Rum Bundt Cake

★★★★★

5 from 15 reviews
  • Author: Samantha – Pastry and Soul
  • Total Time: 2 hours (plus cooling time)
  • Yield: Serves 12–14 1x
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Description

A devine rum cake layered with beautiful peach flavor.

Ingredients

Scale

Peach layer

  • 1 yellow peach, sliced
  • 1/4 cup butter, melted (for the bottom of the bundt pan with the peach)
  • 1/2 cup brown sugar (for the bottom of the bundt pan with the peach)

Rum Cake

  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 tsp nutmeg
  • 1  teaspoon salt
  • 3 sticks (345g) unsalted butter, softened
  • 3/4 cup (145g) packed dark brown sugar (light brown sugar will work as well)
  • 1/2 cup (100g) granulated sugar
  • zest from 1 lemon
  • 5 large eggs, room temperature
  • 1/2 cup (120g) Greek yogurt, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (120ml) rum or spiced rum
  • 1/3 cup (80ml) milk, at room temperature (almond milk was used for this recipe)

Butter Rum Sauce

  • ¼cup (70g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, frmly packed
  • ¼ cup (60ml) spiced rum
  • ¼ cup (60ml) heavy whipping cream
  • 1/8 (30ml)cup peach schnapps
  • 1 pinch salt

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Wash, peel and cut a peach.
  3. In a sauce pan, melt 1/4 cup butter then add 1/2 cup brown sugar and mix until combined. Pour into the bundt pan and add the sliced peach to the bottom of the bundt pan, then set aside.
  4. In a large bowl, whisk together the flour, baking powder, nutmeg, and salt the set aside.
  5. Use a hand held mixer and a large bowl or standing mixer with a whisk attachment to mix the butter, brown sugar, granulated sugar, and lemon zest together until creamed, about 2 minutes.
  6. Next, add each egg one at a time and mix after each egg. Add the Greek yogurt, and vanilla and mix on medium speed until well combined. Be sure to scrape down the sides so that your ingredients are well combined.
  7. Slowly add the dry ingredients into the wet ingredients and mix on low speed.
  8. Slowly pour in the rum and milk. Mix the thick batter on medium speed.
  9. Pour the cake batter evenly over the peaches in the bundt pan.
  10. Bake for 60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
  11. Remove the cake from the oven and allow it to cool for at least 1 hour to 2 hours inside the pan.
  12. Invert the cake onto a wire rack or serving dish.

Rum sauce:

  1. Melt the butter and brown sugar in a sauce pan over medium heat. Whisk in the heavy cream, rum, peach schnapps, and salt. Bring to a boil and boil for 4-5 minutes. Transfer to a heat proof measuring cup or bowl and allow the sauce to cool to room temperature. If not using right away, store in the refrigerator for up to 1 week. Warm slightly and stir before using.
  2. Using a skewer, Gently poke the cake with a 5 – 10 holes. Then pour some of the sauce over the top of the cake.
  3. Enjoy!

Notes

  • Serve the cake with vanilla ice cream and drizzle some more sauce of the top for some more decadence!
  • Store the cake at room temp for up to 2 days, in the refrigerator for about a week or in the freezer for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: cake

Keywords: rum cake, cake, bundt cake, fruit cake