This collection of recipes might just change the way you formulate desserts. From fruit-filled to creamy concoctions, these light dessert recipes will satisfy your taste buds without the tummy trouble. They’re sweet escapes that prove you don’t have to compromise on indulgence to feel your best.

25 Light Desserts for Every Craving

Most of us tend to go for light desserts during the hot summer months—think popsicles, sorbet, and granita—but these recipes do the trick beautifully all year long. Sometimes, you just need something on the refreshing side, no matter the season. Be sure to bookmark these tasty treats, because each is guaranteed to be a crowd-pleaser. (Even if the crowd in question is simply you and a good book.)

Chewy Pumpkin Chocolate Chip Cookies

Why We Love It: With flecks of dark chocolate and sea salt, these chewy pumpkin cookies boast the perfect amount of sweetness without going overboard. While I love these cookies paired with a PSL, they’re perfect for any time of year.

Hero Ingredient: Pumpkin puree is the hero here.

Healthy Oatmeal Cookies

Why We Love It: Oatmeal cookies are one of the first recipes that come to mind when I’m craving a lighter dessert option—sometimes, I even grab one of these for breakfast! What’s a better way to start your morning?

Hero Ingredient: Coconut flakes give these cookies a unique texture and sweetness.

Easy Cinnamon Baked Apples

Why We Love It: The ease of these baked apples makes it hard to resist baking on a chilly evening. Simply toss together the ingredients and let the goodness bake away. Serve with vanilla ice cream for a simple dessert or over yogurt and granola for a light breakfast.

Hero Ingredient: These apples bake in a healthy serving of honey, creating a delicious caramelized sauce that isn’t overly sweet.

Chocolate Chip Tahini Shortbread Cookies

Why We Love It: This recipe was shared with us by Daphne Oz—who may have just nailed the best light dessert recipe. Shortbread cookies are a year-round favorite, but when combined with savory ingredients like tahini and sesame seeds, they’re a whole different level of indulgence.

Hero Ingredient: Tahini is the star of this show.

No Bake White Chocolate Lemon Cardamom Slices

Why We Love It: No-bake desserts are some of my absolute favorites, and these lemon cardamom slices are no exception. Bound together by the rich flavor of white chocolate and the warmth of cardamom, these bite-sized slices are perfectly balanced and not too heavy.

Hero Ingredient: This no-bake dessert wouldn’t be the same without the added cardamom spice.

No-Bake Pumpkin Pie Bars

Why We Love It: This may be a controversial opinion, but pumpkin pie shouldn’t only be eaten during the fall months. If you’re not a fan of the pie-baking process, these no-bake pumpkin pie bars are a tasty and simple alternative with the same great flavors.

Hero Ingredient: The pumpkin butter filling adds a light and sweet taste to each bite.

Gluten-Free Pumpkin Pie

Why We Love It: If you do love the pie-baking process, this gluten-free pumpkin pie is a great way to enjoy a classic dessert without some of the heavier ingredients included in traditional recipes.

Hero Ingredient: Cashews form the base of this recipe’s whipped cream. It’s a vegan trick that I can’t get enough of.

Healthy & Easy Apple Crumble

Why We Love It: This apple crumble is the best way to satisfy your sweet tooth without going overboard. Apple and cinnamon are a great flavor combo, and adding those flavors to a healthy dish creates a delicious make-ahead dessert.

Hero Ingredient: Pumpkin pie spice emphasizes the fall flavors.

Summer Fruit Fools

Why We Love It: This fruit fool is a great summer dessert with light and fresh flavors. The fruit is up to your discretion—anything from cherries to mangoes can make a show-stopping dessert. The whipped cream filling is a great complement to the bursting fruit flavors.

Hero Ingredient: Mixing in some lemon zest balances out the sweet fruit with a little citrusy tang.

Gluten-Free, Dairy-Free Brownies

Why We Love It: As a kid, boxed brownies were always a staple dessert in my household (no shame there). These gluten-free brownies are worth the little added effort and can be made in just one bowl!

Hero Ingredient: The almond butter calms the sugar rush you’d get from traditional brownies.

Plum Lavender Clafoutis

Why We Love It: This beautiful baked dessert is the perfect way to live out your French countryside dreams wherever you are. Not to mention the flavors are light with a hint of sweetness that differs from your typical chocolate and sugar-heavy recipes.

Hero Ingredient: Without question, the crushed lavender petals are the beauty of this dish.

Grilled Peaches with Honey

Why We Love It: Grilled desserts aren’t something you see on every menu, but the peaches’ natural sweetness contrasted by a sprinkle of salt creates the best summery dish.

Hero Ingredient: A drizzle of honey is the perfect sweet finish.

Mango Lassi Popsicles

Why We Love It: These mango lassi popsicles look and taste ten times better than your typical freezer popsicles, and they only take six steps! Drizzle with melted white chocolate and decorate with rose petals for a pretty finish.

Hero Ingredient: The coconut milk and mango pairing brings out all of the tropical flavors.

Rhubarb Meringue Cake

Why We Love It: Rhubarb is one of my top ingredients to work with during the warmer months. This meringue cake utilizes the bold flavors of this fresh fruit in the best way possible. Stunning doesn’t even begin to explain how we feel about this dessert.

Hero Ingredient: Plain, whole milk yogurt gives your light, fluffy cake a nice little tang.

Gluten-Free Strawberry Shortcake

Why We Love It: The nostalgia that comes with baking strawberry shortcake is unmatched. This cake is fluffy and filled with fresh fruit flavors, and the sweetness isn’t overwhelming. It’s also a bit lighter and flakier than your traditional shortcake.

Hero Ingredient: Opting for maple syrup is a great way to tone down the sweetness in this recipe without eliminating it entirely.

Raspberry Tiramisu

Why We Love It: Tiramisu in any form is the way to my heart. Pairing with a sweet and flavorful fruit like raspberries is a great way to be the star of any summer party.

Hero Ingredient: A light dusting of bittersweet chocolate over top makes this a must-have dessert.

Shrikhand

Why We Love It: If you’ve never had Shrikhand (or even if you have) this recipe is a must-try, and it only requires five ingredients! The yogurt’s creaminess pairs perfectly with fruit, nuts, or anything your heart (er, stomach) desires.

Hero Ingredient: This recipe would not be complete without Greek yogurt as its base.

Spiced Sweet Potato Cake with Cream Cheese Frosting

Why We Love It: Nothing pairs better than sweet potato desserts and cream cheese frosting. Fortunately for you, this dish contains both—and in cake form! Who could say no?

Hero Ingredient: The tanginess of grated orange zest beautifully supports these sweet, warm flavors.

Gluten-Free, Vegan Carrot Cake Cupcakes

Why We Love It: Making an entire carrot cake usually doesn’t fit into my busy schedule, but these cupcakes are the perfect alternative. They’re gluten-free and vegan, sweetened by natural flavors, and moistened by coconut oil and flax egg.

Hero Ingredient: The texture in these cupcakes is all due to the walnuts and shredded carrots.

Almond and Blackberry Cream Pavlova

Why We Love It: If you’re intimidated by a pavlova, try this scrumptious recipe as an entry point. It’s as easy as it is delicious, promise!

Hero Ingredient: Orange zest and juice in the berry cream bring all kinds of fresh, citrusy goodness to the table.

Blueberry Ginger and Coconut Cream Parfait

Why We Love It: Take this as confirmation that parfaits aren’t just for breakfast. They’re a perfect light dessert any time of the year—a refreshing cool-off in the summer and something light amidst all the winter holiday indulgence.

Hero Ingredient: Gingersnap cookies bring just the right amount of texture and crunch to these creamy concoctions.

Lavender Pistachio Madeleines

Why We Love It: Lavender and pistachio add a bit of summer flair to these classic French cakey cookies. Make them for school lunches, after-dinner desserts, or anytime-snacking. They truly are a madeleine of all trades.

Hero Ingredient: A simple lemon glaze sends these over the edge.

Blood Orange Amaretto Mascarpone Trifles

Why We Love It: Once you try this absolutely decadent dessert, you’ll be shocked to find that A) it is surprisingly light, and B) it was born of a cake disaster. You have to taste it to believe it!

Hero Ingredient: Three words: whipped amaretto mascarpone.

Raspberry and Pistachio Cake With Lemon Glaze

Why We Love It: If you think a cake can’t be light, think again! This gorgeous option has a seriously light vibe.

Hero Ingredient: I just love it when cakes are infused with pistachio flavor. The nut will give your cake a distinctly buttery bite with just the right amount of crunch.

Gluten-Free Lemon Bars

Why We Love It: With only ten steps, this lemon bar recipe is absolutely perfect in every way. It uses a thicker crust, which I’ve always preferred, and boasts a perfectly zesty lemon flavor to complement the buttery base. It’ll make your taste buds tingle in the best way possible.

Hero Ingredient: The great thing about powdered sugar is that it’s capable of covering mistakes. But how many mistakes can a dessert really have? Either way, it’s sweet and pillowy and just plain delicious. Plus, it’s so fun to sift over the top.

This post was last updated on February 11, 2023.

The post 25 Desserts That Satisfy Cravings—Minus the Sugar Crash appeared first on Camille Styles.

As we round out the holiday season, I’m here with one more take on a charcuterie board for y’all. We started the season out with the ultimate crudite platter, a bruschetta board with all my favorite toppings, and an appetizer board that everyone will be talking about. So, it only makes sense to round out our series with the penultimate cookie board.

Ahead, discover all my favorite ways to elevate this holiday dessert—and step-by-step instructions for making it your own.

How to Build Your Cookie Charcuterie Board

The best part of a board like this is that the options are truly endless and you can customize based on what you and your guests like best. But like any cheese board formula, I like to think about having a few staples that will anchor the board and then go from there.

Chocolate cookies. Any good cookie board needs a chocolate varietal. Whether you go with a chocolate chip cookie, chocolate sandwich cookie, brownie cookie, or even a chocolate-peppermint version, you need chocolate somewhere on the board.

Fruit cookies. Having cookies with a bit of tangy fruit in them helps balance out all the other, super-sweet options. Think fruity jam and linzer sandwich cookies, citrus and lemon cookies, cookies made with dried fruits, or any other version you like.

Butter cookies. The unsung hero of the cookie world. Butter cookies are simple but rich, and they’re the perfect blank canvas of a cookie. Plus, with all the shapes and textures they come in, there’s something for everyone from the simple shortbread square to buttery spritz cookies.

The fun cookies. All cookies are fun but think of this category of cookies as a little extra. Especially for a cookie charcuterie board, these will help add visual interest and texture. Lean into cookies you may not always go for and try something new and different.

Vintage Wood Charcuterie Board

275 at Casa Zuma

The Best Recipes for Your Cookie Charcuterie Board

We certainly have our favorites, but a cookie board is the perfect chance to use a blend of store-bought, bakery-made, and homemade cookies. You don’t have to bake every recipe yourself! I polled our editors for some of their favorite cookies when building this board. These are our favorites:

• Store-bought soft sugar cookies with frosting
• Almond pizelles from the bakery
• Shortbread stars
• Strawberry linzer cookies
• Hazelnut wafer cookies
• Store-bought gingerbread tiles and biscuits
• Peppermint bark
• Regular and walnut brownies
• Chocolate biscuits
• Chocolate chip cookies

And a few recipes I love to include as well:

• Hot chocolate cookies
• Pistachio-cranberry slice-and-bake cookies
• Peanut butter cookies
• Candied pecan cookie bars

Assembly Tips and Tricks

There’s no right or wrong way to assemble a cookie charcuterie board. But I have learned a few tricks along the way to help make it look more elevated and festive.

• Organize with cupcake liners. For smaller cookies or candies like peppermint bark, using muffin liners helps keep the cookies and treats organized while also adding a bit of texture.
• Use plates and bowls to help group cookies. Not only does using a small plate on the board help add some extra height and dimension, but it also gives you a chance to help separate cookies so their flavors don’t mix.
• Group cookies together in separate places. You don’t need fifty different cookie recipes to make your board feel lush and cozy. By creating groups of the same cookie in separate parts of the board, you can give the illusion of more abundance while keeping the board cohesive.
• Add extras. Peppermint bark, candy canes, caramel candies, candied nuts, marshmallows, and little items like these can help fill in any gaps on the board while also giving guests who may not love sweets as much as everyone else a chance to nibble on something small.

And that’s it! A cookie charcuterie board is the ultimate aesthetic dessert—and it couldn’t be easier to create and customize. I hope you have fun piling yours high with all the treats. And be sure to share your masterpieces with us @camillestyles.

The post A Cookie Charcuterie Board Is the Ultimate Holiday Treat appeared first on Camille Styles.

In fact, I immediately headed straight into the kitchen to make a batch for myself. Elizabeth’s approach to sweets and desserts is as beautiful as it is approachable, and the celebration of seasonal ingredients in their greatest form is an art that Elizabeth excels at.

Elizabeth Ho’s Favorite Linzer Cookie Recipe

We’re big holiday cookie box fans over here, and I’m stoked to add Elizabeth’s linzer cookie recipe to my gifting exchange this year. Linzer cookies, especially for the holiday season, feel extra special. I shared this chocolate orange version last year. And while the idea of sandwich cookies can be intimidating, once you get in the groove, you’ll impress everyone with the fanciful treat that looks like you’ve spent days baking.

Ahead, Elizabeth shares her recipe with us and her approach to baking with the beauty of the seasons. Plus, get ready for her delicious flavor variations for these linzers, so there’s something for everyone on your list.

Elizabeth Ho

Owner of Birdhouse Bakeshop, Liz’s work is rooted in the beauty that comes from quality and simplicity. Always flourished with seasonal blooms, her bakes are an outpouring of love, memory, and sharing of her Chinese Malaysian heritage. In her little home kitchen, Liz spends her days creating inventive cakes, alongside a small everchanging menu of pastries, for locals in Edmonton, Canada.

How would you describe your baking and food philosophy?

I think baking should be loving and emotional, but also practical. I always create in a way that feels nurturing, intimate and calming to me. Often that means focusing on simple (and nostalgic) ingredients, thoughtfully paired and prepared. I want my recipes to tie into something personal—whether that’s memory, family tradition, or place. But I also think it’s important to make the most of what surrounds you. I love the ways food and pastry can bring us closer to the cycles of nature and of a season.

How did you develop this recipe?

I’m almost always very inspired by transitions—in life, in mood, amid seasons. I wanted a recipe that adapted easily to all those changes. These cookies make it very easy to embrace my current cravings, surroundings, and what catches my eye at the farmer’s market or grocer.

I thought about the filling first, and that’s really what makes this cookie. It’s a soothing shade of pastel—balanced, tangy, and allows you to use the winter citrus available to you. I like to approach recipes by looking at the ingredients in front of me and considering how they’ll intertwine, not only in taste but in color and in palate. The buttery biscuit is a classic shortbread. It takes on flavoring well and pairs nicely with any jam, curd, cream… whatever lights you up in the moment. 

What makes this recipe your go-to for holiday baking?

These are versatile and nut-free (many traditional linzer cookies contain almond). The dough can be made in advance and comes together in a pinch. Perhaps most importantly, they look stunning in a holiday cookie box!

What are your must-have kitchen tools for this recipe?

This recipe doesn’t call for any fancy equipment, but a mixer (handheld or stand) will come in handy. Have you been waiting all year to use those darling cookie cutters? This is your moment! If all you have is a glass cup, use the top as a cookie cutter. If you don’t have a small enough cutter for the center of the cookie, the back-end of a piping tip works just as well. 

What standout ingredients make this recipe special? 

Winter can be a melancholy time of year—sometimes excruciatingly so if you live in a colder climate, like I do. Playing with bright and boldly-colored fruit helps! These cookies’ filling pulls from the natural abundance of winter’s produce. Citrus is easily found, and any leftover filling can be eaten on toast, pancakes, cake, ice cream, or by the spoonful. The cardamom in the cookies adds a nice warmth, but a teaspoon of coconut extract would be dreamy as well. 

I’m all about unexpected flavor pairings—or rather, weaving together simple ingredients, in a unique way.

What ingredient swaps can be made in this recipe?

For the citrus curd, use whatever is available to you. Grapefruit, blood oranges, and Satsuma mandarins are my favorite. Some flavor variations include:

Lavender & Strawberry. Replace the cardamom and orange zest with two teaspoons dried culinary lavender rubbed into the sugar before beating. Use your choice of strawberry jam, in lieu of the citrus curd.

Orange Blossom & Pistachio. Replace the cardamom with ½ teaspoon orange blossom water/essence, and a spoonful of your favorite pistachio cream, or butter (store-bought or homemade). Hazelnut works great with the orange blossom, too. 

These are such a great vessel for your favorite spices, zests, extracts, fillings. So play around with it! Apricot and anise, blueberry and black tea, coconut and dulce de leche. Follow your baking heart and intuition. These cookies do not discriminate. 

What favorite baking hacks have you learned over the years?

Thankfully this recipe is so simple, it doesn’t require any hacks. I do like to make the dough a few days in advance, to save some time the day of. A good rest in the fridge allows the flavor to develop too. Here’s a tip: almost any cookie dough will taste better after a 1-3 day rest in the fridge! 

After rolling and cutting out the dough, you can store the cut-outs in the freezer (sealed in a ziplock or airtight container, for up to a month), to be baked when you need them. A bit of time in the freezer before baking helps the cookies maintain their shape as well. 

What advice would you share with beginner bakers?

Baking is not about having all the professional equipment, a perfectly stocked pantry, or access to specialty ingredients. It’s about finding wonder and inspiration in simplicity, in your surroundings, in memories, and using that to create something nourishing.

Curiosity can be your biggest strength, and perfection is more an idea than a way of life.

For me, baking allows me to be ambitious and open to possibilities, yet humble enough to know when to let go—of an idea, of control. Maybe you didn’t find quince at the market; choose seasonal pears or apples instead. Don’t feel compelled to drive 20 minutes for orange blossom extract? Use a few teaspoons of orange zest, or use a floral that is exciting and nostalgic to you. Anything can be a starting point for a recipe.

If you show up, do your best, and don’t let imperfection or fear of failure be a deterrent, you’ll improve every time. 

What is the best part of creating recipes to share for people to bring into their own homes?

Every recipe is an extension of me—what moves me, what evokes memories of childhood, of my family’s heritage. It’s a passionate outlet, a personal labor of love, and it makes me happy knowing others can enjoy or find inspiration in it as well.

I hope people feel a sense of warmth, ease, and connection while baking one of my recipes. And I hope they feel inspired to punctuate the recipes in their own unique ways. Baking has taught me that while we can predict certain elements of the process, the outcome does not have to be perfect to be enjoyed. Embrace that! There’s a comfort and a romance to it. 

And I hope in sharing these cookies, people are reminded to cling tightly to what’s important—to cultivate love, community, and presence. 

What cookies are in your dream cookie box?

• These linzers
• Elisa’s ube halaya Ritz bars
• Chewy ginger molasses cookies (I love to add a pinch of five spice powder)
• Tea-infused shortbread
• Rose Wilde’s mango peppercorn corn cookies
• My mum’s favorite cashew sandies
• Aran Goyoaga’s oat almond miso cookies
• Dorie Greenspan’s chocolate sablés, always!

Anything else you’d like to share?

A few things that have my love and attention right now:

• Bread & Roses by Rose Wilde
• Supper clubs hosted by my dear friend Allegra
• Cherry Bombe’s holiday issue!

Linzer Cookies With Winter Citrus Curd

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Elizabeth Ho
• Yield: makes 16 cookies, using a 1.5-2 inch diameter cookie cutter

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Easier than you think, Elizabeth Ho’s linzer cookies are endlessly adaptable to fit any of-the-moment craving. They’ll be the standout star of your cookie box.

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Ingredients

Citrus Curd (makes just over 1 cup, enough to fill your cookies generously, with some leftover):

• 1/3 cup (78 ml) citrus juice
• 1 large egg
• 2 large egg yolks
• 1/3 cup + 1 tablespoon (75 grams) granulated sugar
• pinch of sea salt
• 1/2 cup unsalted butter, cut into 8 pieces

Cookies:

• 2 1/4 cups (282 grams) all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup (2 sticks, 225 grams) unsalted butter, softened
• 1/2 cup (64 grams) powdered sugar
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla bean
• 1 teaspoon orange zest

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Instructions

For the citrus curd:

1. Bring a small pot, with a few inches of water, to a boil. In a medium sized heat-proof glass or stainless steel bowl (one that can sit atop the pot of water) whisk together the citrus juice, whole egg, egg yolks, sugar, and salt. 
2. Keeping the pot of water at a simmer, on medium heat, place the bowl on top of the pot– like a double broiler. Using a rubber spatula, cook the mixture, stirring constantly, until it is very thick– thick enough that your spatula leaves a trail through the curd. Be patient, this might take up to 25 minutes.
3. Once thickened, remove from the bowl from the heat, and stir in the butter. Gently press a piece of plastic wrap over the top of the curd (this will prevent a layer of film from forming), and refrigerate overnight, or until fully cooled.

For the cookies:

1. In a large bowl, beat together the butter, sugars, orange zest and vanilla (with the paddle attachment, if using a stand mixer), until light and creamy—about 3 minutes. 
2. Add the flour, cardamom (if using), and salt. Mix on low speed, until the dough starts coming together into moist clumps.
3. At this point, you could press the dough into a disc, wrap in plastic wrap and refrigerate (or freeze) for a later day. Let it soften slightly before rolling out.
4. I like to roll out the dough immediately after making, between two sheets of parchment paper– roll it out to ¼ inch thickness. Place the rolled out dough, on the parchment, onto a large surface (a hard placemat, cutting board, cookie sheet), and freeze for at least 20 minutes.
5. Preheat the oven to 350 F, and line two cookie sheets with parchment. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies (you should get 28-34, with a cutter that is 1.5-2 inches in diameter). Using a smaller cookie cutter, or back of a piping tip, cut a small hole from the center of half the cookie cut-outs. 
6. Place the cut-outs on your cookie sheets, about 1-2 inches apart; they won’t spread too much. Bake for 8-11 minutes, or until golden on the bottom. Allow them to cool completely before filling. 

Assembly

1. Dust the tops of the cooled cookies with powdered sugar. Flip over the bottom halves, add a spoonful of curd on top of each (about 2 teaspoons, or however much you desire). Place the cut-out cookies on top. Enjoy!

The filled cookies will stay fresh for a few days, in an airtight container, in the fridge. Any longer and they may start to soften.

Notes

• You’ll want to make the citrus curd first (the night before), so it has time to set and chill. 
• Use any citrus you love, in the curd! Grapefruit, mandarins, meyer lemons, cara cara or blood oranges oranges, or a mix of all
• The cardamom is optional. A pinch of cinnamon, or a teaspoon of coconut extract pairs beautifully with the citrus too.

The post The Linzer Cookie from Birdhouse Bakery is Everything We Love About the Holidays appeared first on Camille Styles.

These were one of the standout recipes in our Holiday Cookie E-book (you can download it for free right here!) Daphne Oz created these beauties, and they’ve quickly become one of our family’s favorites. They’re a modern take on a Christmas classic, and I love the contrast of savory tahini and sesame seeds with the buttery sweet shortbread. Scroll on for exactly how to make these Chocolate Chip Tahini Shortbread Cookies.

What are shortbread cookies?

Shortbread cookies are a classic holiday cookie. These buttery delights are known for their crumbly texture and richness. The foundation of these surprisingly simple cookies consists of three primary components: butter, sugar, and flour. High-quality butter is essential, giving these cookies the perfect amount of richness that defines shortbread. Sugar adds a touch of sweetness and contributes to the cookie’s delicate texture, and the flour acts as a binder.

How to make these shortbread cookies

This recipe takes elements from the classic cookie recipe and adds a savory twist. Here’s what you need to make them:

• Sesame seeds: for a unique textural element and a visually appealing bite.
• Demerara or turbinado sugar: to give these cookies the perfect amount of sweetness.
• Butter: unsalted butter will do the trick here, but go for a high-quality option.
• Tahini: this is the key ingredient—it adds that certain something that sets these cookies apart.
• Confectioners’ sugar: for the perfect light texture.
• Flour: to hold your cookies together.
• Bittersweet Chocolate: because what’s a chocolate chip cookie without it!

Chocolate Chip Tahini Shortbread Cookies

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• Author: Daphne Oz
• Total Time: 4 hours 35 minutes
• Yield: 20 cookies

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Description

The nutty richness of sesame lends an extra savory note to these sweet and salty cookies, while chopped dark chocolate speckles indulgence throughout. 

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Ingredients

Units USM

• 1/2 cup (71 grams) toasted sesame seeds
• 1/2 cup (71 grams) black sesame seeds
• 1/2 cup (110 grams) demerara or turbinado sugar
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1/2 cup (128 grams) tahini plus 1-2 tablespoons, well-stirred and divided
• 2/3 cup (76 grams) confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 2/3 cups (200 grams) all-purpose flour
• 2 teaspoons fine sea salt
• 4 ounces bittersweet chocolate, fairly finely chopped but not completely into a sandy consistency (about 3/4 cup)

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Instructions

1. Combine the toasted sesame seeds, black sesame seeds, and demerara sugar in a medium baking dish and set aside.
2. In a stand mixer fitted with a paddle attachment or using a hand mixer add the butter, ½ cup tahini, and confectioners’ sugar. Mix on medium speed until smooth and combined, 1-2 minutes. This will look like a delicious tahini spread. Add the vanilla extract and mix for another couple of seconds until combined. Add the flour and sea salt and continue beating until a dough forms. The dough will be crumbly but easy to press together with your fingers.
3. Now is the time to add the chocolate! Be sure your chocolate is fairly finely chopped, this ensures that when you go to slice the chilled dough into rounds the dough doesn’t fall apart when slicing because the chocolate chunks are too large.
4. Add the chocolate to the stand mixer and gently turn on low speed until the chocolate is almost all combined. The dough will still be crumbly at this point but should be easy to press together using your fingers.
5. Remove the stand mixer bowl and start by drizzling 1 tablespoon of tahini over the mixture. This will help you form the dough into a log more easily. Fold gently with a rubber spatula until the dough comes together more. This won’t look like classic chocolate chip cookie dough but should come together more easily while still retaining some crumbles.
6. Divide the dough in half and form each half into a log that’s 5 inches x 1 ½ inches. If the dough is still difficult to form, add another tablespoon of tahini to the dough and shape again.
7. Roll each log of dough into the sesame seed mixture until completely coated. Gently press to adhere the sesame seeds and sugar. Wrap the dough logs in plastic wrap and refrigerate for at least 4 hours or preferably overnight until the dough is completely chilled and hard.
8. When ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Slice the cookies into 1/2-inch thick slices and place the cookies 2 inches apart on the baking sheet. When slicing the cookies, the chocolate pieces may cause the dough to break in places, gently press the dough back together and form into a circle. Bake for 12-15 minutes on the center rack until just lightly golden and dry to the touch. Repeat with the second baking sheet.
9. Remove and allow to cool on the baking sheet completely to set. Store in an airtight container for up to 4 days.

Notes

These cookies freeze well. Just wrap the log of uncooked dough in a double layer of plastic wrap, then freeze for up to a month. When ready to bake, remove from freezer, slice, and continue with the recipe.

• Prep Time: 20 min
• Chilling Time: 4 hours
• Cook Time: 15 min

Keywords: holiday cookies

The post These Chocolate Chip Tahini Shortbread Cookies Are Instant Classics appeared first on Camille Styles.

A truly great pumpkin pie recipe is all about that balance of texture and flavor. Our version takes the classic pie and gives it an aromatic twist with a crust that’s impossible to resist. The gingersnap adds a warm, spicy contrast to the creamy pumpkin filling, creating a symphony of flavors in every bite.

And if any of you share my usual tendency to just skip the pie crust and eat only the filling? Well, that won’t be the case with this gingersnap-studded, candy-like crust that gives the filling a run for its money as the star of the show.

Here’s what you’ll need to make this gingersnap pumpkin pie

For the crust:

• gingersnaps
• sugar
• salt
• unsalted butter

For the filling:

• whole milk
• vanilla extract
• cinnamon
• sugar
• salt
• egg yolks
• cornstarch
• can of pumpkin
• unsalted butter
• heavy cream

How to make this gingersnap pumpkin pie

I’d like to start by saying—traditional pies are not my strength. Baking a homemade flaky, buttery pie crust intimidates me, and as mentioned earlier, my mom is the real pie queen in our family so I usually leave it to her. So trust me when I say: this one is an absolute no-brainer. Here are the basic steps:

1. Make the crust: combine the crushed gingersnaps with the sugar, salt, and butter, then press it into your pie dish. Refrigerate, bake, then let cool.
2. Make the filling: simmer together milk, vanilla, cinnamon, sugar, and salt over medium.
3. Whisk together your egg yolks with cornstarch and sugar, then whisk in the warm milk mixture. Return it all to the saucepan, and cook over medium while whisking until it’s bubbling.
4. Add the pumpkin and butter, whisk it together, and you’ve got your custard.
5. Pour it into the gingersnap crust and refrigerate. Then make it pretty with whipped cream, crushed gingersnaps, and (if you’re feeling extra) add some star anise and cinnamon.

The final result is a filling that’s light-as-air and proves to be insanely addictive (I usually find myself standing at the refrigerator door late that night, nibbling “just one more” sliver. One of Thanksgiving’s greatest pleasures.) 

Scroll on for the recipe…

Pumpkin Pie with Gingersnap Crust

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★★★★

3.7 from 3 reviews

• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 8 – 10 servings

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Description

Let me just say: this pumpkin pie is quite simply the best. A silky-smooth custard filling & spicy gingersnap cookie crust make an incredibly addictive combination.

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Ingredients

Units USM

for the crust:

• 1 1/4 cups ground gingersnaps, plus more for garnish
• 2 tablespoons sugar
• pinch of salt
• 4 tablespoons unsalted butter, melted and slightly cooled

for the pie:

1. 2 cups whole milk
2. 1 teaspoon pure vanilla extract
3. 1/4 teaspoon ground cinnamon
4. 1/4 teaspoon freshly grated nutmeg
5. 1/2 cup sugar
6. Salt
7. 4 large egg yolks
8. 1/4 cup cornstarch
9. 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
10. 1 tablespoon unsalted butter, room temperature
11. 1 1/4 cups heavy cream, whisked to medium peaks

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Instructions

1. Make the crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch pie dish. Refrigerate for 15 minutes, then bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the filling: Bring milk, vanilla, cinnamon, nutmeg, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 3 – 5 minutes. Remove from heat. Immediately whisk in pumpkin, then butter.
4. Pour filling into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream and crushed gingersnaps.

Notes

• Store this pie in the fridge until ready to serve.
• It keeps covered in the fridge for 4 – 5 days.

*Recipe is adapted from a Martha Stewart version.

• Prep Time: 30
• Cook Time: 25

Keywords: gingersnap pumpkin pie, thanksgiving pumpkin pie recipe

The post Finally—The Pumpkin Pie with Gingersnap Crust I Ask for Every Thanksgiving appeared first on Camille Styles.

Cozy season is here, y’all—and there’s no better way to celebrate than with fuzzy socks, hot beverages, and sweets that warm you from the inside out. Ever since making Sarah Kieffer’s pan-banging chocolate chip cookies, I’ve been obsessed with the extra thin and chewy cookie. And I won’t lie: it’s my absolute preference over a thicker cookie. I love how crisp the edges get as the cookies spread in the oven. The chewy middles with shards and pools of dark chocolate add that rich satisfaction while being balanced out with extra salt. For me, this is the ultimate chocolate chip cookie.

Ingredients for Chewy Pumpkin Chocolate Chip Cookies

Browned Butter. Nothing screams cozy fall baking like browned butter. You’ll notice its nutty flavor, and it adds a delicious dimension of flavor to your baked goods.

Brown and White Sugar. As you may know, both sugars serve different purposes with chocolate chip cookies. Brown sugar helps with chewiness while white sugar adds a crispy texture.

Pumpkin Puree. The pumpkin adds moisture and the slightest sweet flavor while also giving the cookies that extra autumn orange tint. Note: Do NOT use pumpkin pie mix. Make sure you are using only pumpkin.

All-Purpose Flour. I highly recommend measuring with a scale when baking for 100% accuracy. If you don’t have a scale, make sure to fluff up your flour, spoon it into your measuring cup without patting it down, and then scrape off the top to level.

Pumpkin Spice. While this is a chocolate chip cookie, the pumpkin spice shines through in this recipe, adding warmth and spice to the cookies. You can make your own or use store-bought.

Chocolate. For chocolate chip cookies, I prefer using chopped bar chocolate over chocolate chips. Chocolate chips are made with stabilizers which prevent them from spreading or melting as a chocolate bar would. Use good-quality chocolate and chop both ways on the diagonal, both into large chunks and little shards that will spread throughout the entire batter of the cookies.

Salt. I tend to add extra salt when making other baked goods because I prefer desserts that lean slightly on the savory/salty side. Use the salt in the batter and add flaky salt over the top when the cookies come out of the oven. Bonus: It helps bring out the chocolatey flavor.

How to Bake Better Chocolate Chip Cookies

I’ve learned a lot from all the chocolate chip cookie recipes I’ve made over the years. This is how to ensure you’re making the very best batch:

1. Salt is your friend. The easiest way to bring out the best in your chocolate chip cookie is to incorporate salt into each layer. Salt the dough and add a little flaky salt under the cookie as well as over the cookie when they come out of the oven. If you love your sweets sweet, go ahead and ignore this advice. But for the best balance of flavor, don’t skimp on the salt.
2. Chill the dough. I tested this recipe by baking the dough right away as well as after chilling the dough for an hour. There was a noticeable difference in flavor and texture between the batches, and I liked the chilled version better. Letting the dough rest in the fridge ensures proper hydration of the dough and helps everything meld together. Because this recipe doesn’t use an egg, chilling also helps maintain structure during the bake so that the cookie doesn’t spread too much.
3. Don’t overdo the chocolate. I know that sounds like wild advice for a CCC, but especially when chopping from a bar of chocolate, it’s very easy to end up with bites that are basically just chocolate. And while that’s not really a problem—especially for my fellow chocolate lovers—these are cookies. We want to taste the cookie-ness of them in every bite. We also want the warm spices in these pumpkin chocolate chip cookies to shine—so exercise a little restraint with the chocolate.
4. Tip: To ensure you get aesthetic (and tasty) pools of chocolate on top of each cookie, once you’ve balled up your dough, dip the tops in chopped chocolate pieces.

Storage Tips

Chocolate chip cookies will last a week when stored in an airtight container. Alternatively, you can bake a few cookies and freeze the dough for fresh cookies ready at a moment’s notice. Here’s how to make it happen:

Prepare the cookie dough as written. Scoop the dough into balls onto a parchment-lined cookie sheet in a single layer. Place the cookie sheet into the fridge to chill for at least an hour, the move to the freezer and freeze until the dough is solid. Once the dough is frozen, remove the dough balls from the cookie sheet and place into a Ziplock freezer bag or an airtight container. Frozen dough balls can be stored for up to two months.

Chewy Pumpkin Chocolate Chip Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi

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Spicy, sweet, and of course—chocolatey. These little delights are the perfect fall treat.

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Ingredients

Units USM

• 1/2 cup butter, browned and cooled to room temperature
• 100 grams brown sugar (1/2 cup)
• 80 grams white sugar (1/4 cup + 2 tablespoons)
• 60 grams pumpkin puree (1/4 cup)
• 185 grams flour (1 1/2 cups)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoon pumpkin pie spice
• 50 grams chopped dark chocolate

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Instructions

1. In a small stovetop pot over low heat, add the stick of butter. Let the butter melt, it will soon start to bubble and make splattering sounds. Stir occasionally, keeping your eye on the butter. As the butter stops bubbling, stir occasionally until it just starts to take on a brown color. It’s very easy to burn the butter, so keep a close eye on it. Remove from heat as soon as color starts. Pour butter into a small bowl and let cool to room temperature.

2. In a large bowl, add the cooled brown butter, brown sugar, and granulated sugar. Stir to combine with a spatula until light in color. Add the pumpkin puree and stir until the sugar granules have dissolved. The texture of the wet ingredients should be light and smooth.

3. Add the flour, baking soda, salt, and pumpkin spice to the bowl. Slowly incorporate the dry ingredients into the wet. The dough will feel dry at first, so continue to press the flour into the wet ingredients until smooth. (Sometimes I’ll use my hands here to help combine everything.)

4. Once the dough comes together, add the dark chocolate and stir to combine. Once the dough is combined, using a two-tablespoon scoop, scoop out 2-2 1/2 tablespoons of dough and roll into a ball. Flatten slightly between your palms and place onto a parchment-lined baking sheet. Repeat until all the dough has been scooped. Cover with plastic wrap or a parchment sheet and a kitchen towel.

5. Place dough into the fridge and chill for about an hour.

6. Preheat oven to 350 F. Line a baking sheet with parchment paper and place cookies at least 2 inches apart. You may bake in two batches to prevent crowding the pan.

7. Bake for 10 minutes. At the 10-minute mark, tap the baking pan onto the oven rack to de-puff the cookies. Bake for another 2 minutes, then tap again, bake another 2 minutes, then tap again, for a total bake time of 14-15 minutes.

8. Remove from oven and tap once more on a kitchen towel over the counter. Let cookies cool for five minutes on the pan, then transfer to a cooling rack and cool completely.

9. Top with salt, enjoy!

The post Pumpkin Chocolate Chip Cookies Are the Ultimate Cozy Season Treat appeared first on Camille Styles.

To be fair, if you look at the ingredients between most recipes, it’s hard to imagine there would be a difference. They all include some variation of flour, sugar, spice, pumpkin, and eggs. So with a little extra time on my hands (and an extra craving for comfort with the drop in temperatures), I decided it was time to determine which of these popular internet recipes is truly the best pumpkin bread recipe ever.

For this bake-off, I stuck to well-known food publications that are reliably great recipe sources. And after polling my friends, most have tried at least one of these recipes. (Be sure to scroll to the bottom where I’m sharing a few more of my favorite pumpkin bread recipes from some of the best bloggers and bakers on the internet!)

Here’s how the best pumpkin bread recipe bake-off shook out, should you want to host one of your own.

Rules of the Road

No Mix-Ins

Some of the recipes I baked ask for optional toppings or mix-ins, but for the sake of comparison, I wanted a clean slate.

Must Follow Recipes EXACTLY

As someone who spends a lot of time in the kitchen, I’m used to taking a few liberties and inserting my own interpretations of recipes. However, for the sake of this bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions and followed the recipe exactly.

Ranking Guardrails

In the spirit of continuing to find fun and inventive ways to socialize with friends during this fall season, I invited a few friends to participate in the pumpkin bread tasting. My taste testers, my foodie friend Kristin, her husband Mark, and my friend Ka all had different expectations for what they thought made for the perfect pumpkin loaf, so I used their feedback to help guide my decisions.

Testers said that a pumpkin loaf should be different than banana bread. It should be slightly moister and have a nice crust in addition to a sharp pumpkin flavor. The ranking below is MY personal decision based on what I look for in a pumpkin loaf slice, aka, the perfect loaf.

1. A nice rise and signature loaf look.
2. A perfectly moist crumb.
3. Heavy on the spice.
4. Pumpkin flavor comes through.
5. Does this loaf pass the second day test?

To be fair, all of the loaves I baked were good. I would even be content baking any of them again with some minor tweaks here and there. It really came down to the small differences that made some recipes better than others.

So without further ado, here is my ranking and the winner of my best pumpkin bread recipe bake-off!

#6 Epicurious Spiced Pumpkin Bread: For the Doorstep Drop-Off

This was the densest loaf and it didn’t quite achieve the rise that the others did. Unfortunately, I could barely taste any of the spices. Instead, all I got was an overwhelmingly sweet flavor. Some of my testers enjoyed the flavor a bit more, calling it “molasses-y,” which if you like that kind of flavor is nice.

I didn’t realize until I was getting ready to bake, but this recipe actually makes two loaves. Which hey, is great if you’re down to bake a loaf for yourself and another to deliver to a friend. The recipe also calls for (optional) chopped walnuts. Perhaps I would have liked this one more if it had the added texture of the walnuts and punched up the spices a lot, but overall, this one was average and ranked the lowest among the group based on flavor.

#5 Food52 Pumpkin Bread: For the Beginner Baker

Food52 says “Pumpkin bread should be quick to come together, confident in pumpkin flavor, and moist as can be,” all things I was looking for in a pumpkin bread. This was the one recipe that I did not use a stand mixer for. In their directions, Food52 has you add the wet ingredients into the dry ingredients in just a bowl (a technique that I was also surprised by as I’m used to adding dry ingredients in parts to wet ingredients). But again, I was following these recipes to a T.

This was also the ONLY recipe to ask for pumpkin pie spice rather than individual spices. Taste testers did like the pumpkin-y flavor here as well. I was super impressed with the bake and rise on this loaf as well. I actually didn’t mind this loaf, but was slightly disappointed as this was the driest crumb of all the loaves. The crumb did not improve in moistness the following days either. Perhaps I would try baking five minutes less than the written directions next time to see if that helps maintain a bit more moistness in addition to punching up the spices. I would have ranked this one higher if it had only delivered on its moist loaf claim.

#4 Food and Wine Pumpkin Bread: For the Basic Loaf

I actually didn’t mind this loaf on its own! If I wasn’t comparing this loaf to others, I would be totally content with a slice of this pumpkin bread. My friend Kristin even ranked this one as her number one loaf and “the loaf I would want to eat with my morning cup of coffee!”

HOWEVER, this recipe only calls for one cup of pumpkin. My biggest pet peeve with any pumpkin recipe during the season is if I can use the whole can of puree or not. It also resulted in a very faint pumpkin flavor. The texture on this loaf is really nice though—it was the only loaf to rely on the creaming method of beating the butter and sugar together which added some nice lightness to the loaf. In the end, this was just a good, basic pumpkin bread recipe. Not disappointing, but not show-stopping either.

#3 Bon Appétit Pumpkin Bread: For the Flavor Fiend

This loaf caused the most conversation of the bunch and it was a close call between having this one be ranked #1 or #2. Some of my tasters loved this one. My friend Mark said this loaf had the best texture of the bunch, but others ranked this one in the middle of the road based on flavor.

Personally, I liked this loaf for a few reasons. It had the most complex flavor among the loaves, leaning on fresh grated ginger and heavy on the spices, in addition to the use of olive oil. It was the most artisanal of the group. My friend Ka didn’t love that the olive oil took away from the flavor of the spices and pumpkin, so my recommendation on this loaf is to ensure that you use really good olive oil because you will be able to taste it. The rise on this loaf was great as well. Some taste testers wanted slightly more moistness from the loaf, but agreed that the complexity in flavor made up for it.

#2 New York Times: For the Pumpkin Purist

What set this loaf apart from the others was the texture. The sour cream adds to the moist texture while also cutting through the sweetness from the very slight tang. This loaf also had the truest and purest pumpkin flavor. However, that is most likely from the fact that this loaf only uses cinnamon as its spice. This was the only callout from testers who all asked for more spices. As someone who also likes lots of spice, I will definitely add extra pumpkin pie spices to the batter next time.

The loaf stayed moist for days and even a week later which was truly impressive and made for a great morning coffee treat. I would recommend baking for five extra minutes if you prefer a loaf that’s a bit cakeier rather than moist. Overall, this loaf ranked high and won the “best pumpkin bread recipe” accolade for its texture and pumpkin flavor.

#1 Camille Styles: For the Cake Enthusiast

Before you go wondering whether the voting was rigged, let me tell you—one bite of this pumpkin bread and you’ll agree: it’s perfection. This isn’t your typical pumpkin loaf—in fact, it’s so indulgent that Camille calls it a cake. (Related: What exactly is the difference between pumpkin bread and cake? Maybe that’s for another story… ) I’ll get to the loaf in a minute, but first, let’s talk about the incredibly addictive cream cheese frosting. While other pumpkin loaves use oil, this one relies on butter for a moist crumb and dimension of flavor. The spices add an extra layer of toasty fall flavor. And don’t skimp on the walnut garnish—I love the contrast of crunchy texture against the soft loaf. Overall this feels like a truly iconic fall afternoon treat served alongside a cup of coffee.

Final Thoughts

Pro Tip: If you find yourself getting sick of pumpkin, know that you can sub in sweet potato puree or butternut squash puree and you’ll barely be able to tell the difference.

If you’re in search of some different pumpkin loaves, here are a few more that I have made and loved.

The Best Pumpkin Bread from Camille Styles

Pumpkin Spice Bread with Cream Cheese Frosting from The Vanilla Bean Baking Blog

Vegan Chocolate Chip Pumpkin Bread from Jessica in the Kitchen

Pumpkin Tahini Loaf from A Cozy Kitchen

Gluten Free Pumpkin Bread from Broma Bakery

The post I Tested 6 of the Best Pumpkin Bread Recipes on the Internet—This Was the Clear Winner appeared first on Camille Styles.

Inevitably, it’s around this time of year that I start regularly googling “best pumpkin bread recipe” and going down the rabbit hole of reviews to find my go-to loaf for the season. Last year, we even tested the five best pumpkin bread recipes on the Internet to find the fan favorite. But I still felt that I hadn’t reached perfection.

So, after loads of testing and tweaking to make it my own, I landed on today’s pumpkin cake recipe… with cream cheese frosting! It encapsulates everything I’m looking for in a loaf of pumpkin goodness. Read on for a few tips on making this pumpkin cake recipe, and drop a comment letting us know if you give it a try.

How to Make This Pumpkin Cake With Cream Cheese Frosting

First things first: this is a one-bowl cake that comes together in under 30 minutes. Which makes it a perfect weekend baking project to do with kids or when you just want to get in your baking flow without having to think too hard. These are the ingredients you’ll need for the cake itself:

• all-purpose flour (you can also sub half whole-wheat)
• baking powder
• baking soda
• salt
• cinnamon
• ground ginger
• melted unsalted butter (I find it so much more delicious than most recipes that call for vegetable oil)
• eggs
• brown sugar
• sugar
• canned pumpkin
• vanilla extract

The method follows a typical process of mixing the wet ingredients, then stirring in the dry ingredients before pouring the batter into the pan to bake it in the oven. Simple!

All About This Cream Cheese Frosting

This cream cheese frosting is about as good as it gets. It’s actually addictive. Make sure that your cream cheese is full-fat and at room temperature. Then, you’ll blend it in a mixer with powdered sugar, maple syrup, and vanilla extract. The secret ingredient here is the heavy cream, which whips up and lightens the entire frosting to make it fluffier and less dense.

Tips for Success

• Room temperature ingredients. This will ensure that everything combines smoothly and reaches the consistency we want.
• Use high-quality, canned 100% pure pumpkin. Organic, if you can find it. Do not use a can of “pumpkin pie filling” here.
• Prep your loaf pan. Lightly spray the inside of your loaf pan to ensure the cake can be removed easily. You’ll want to let it cool for at least 30 minutes before slicing into the cake.

Tips for Getting the Perfect Texture

Baking time is important here—overcooking will result in a dry texture. However, if your pumpkin cake comes out too wet or moist, it likely means that it’s undercooked. (A common problem with loaf cakes.) Here’s how to test it: After the cake has been in the oven for an hour, insert a toothpick in the center of the cake. If it comes out with wet batter, bake for another 10 minutes. If the toothpick comes out clean or with a few dry crumbs, you can pull it out and let cool on a wire rack. It’s ready!

Ingredient Swaps and Other Ideas

• Swap out your spices. Most pumpkin bread recipes call for pumpkin pie spice, but since I’m not a huge fan of nutmeg or ground cloves, I decided to use just cinnamon, ginger, and vanilla to flavor this one. However, you can absolutely swap the cinnamon and ginger for a tablespoon of pumpkin pie spice, instead.
• Make these into pumpkin cupcakes or pumpkin muffins! Just fill a muffin tin with the batter about two-thirds full (I like to use muffin tin liners to make it easy), then bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Pump up the protein. To add more protein to this pumpkin bread/cake, you can add two scoops of vanilla protein powder with the dry ingredients, and reduce the flour by two tablespoons.
• Add more whole grains. Substitute half of the all-purpose flour with white whole-wheat flour.
• Change up the texture. Feel free to add a scoop of toasted walnuts or pecans to the batter if you like a crunch!

More Pumpkin Dessert Recipes You’ll Love This Fall

No-Bake Pumpkin Mascarpone Pie

It’s a pumpkin pie and pumpkin cheesecake in one—plus the fact that it’s no-bake means it’s not taking up any valuable oven space on Thanksgiving.

No-Bake Pumpkin Pie Bars

This one takes the no-bake theme and translates it to the most delicious bars that are perfect for taking to a holiday potluck.

Chewy Pumpkin Spice Cookies with Cinnamon Glaze

These cookies are perfectly spiced with cinnamon and drizzled with icing for a cozy fall treat that pairs perfectly with a cup of coffee.

Pumpkin Cake with Cream Cheese Frosting

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 30 minutes
• Yield: 12 servings

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This pumpkin cake with cream cheese frosting is the ultimate cozy baking recipe you need this fall. Moist and spicy, it’s perfect for curling up with a cup of coffee.

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Ingredients

• 3/4 cup (1.5 sticks) melted butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 3 eggs
• 15-ounce can of pumpkin
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger

for the cream cheese frosting

• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

optional garnish: toasted pecans, walnuts, star anise

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Instructions

1. Preheat oven to 325 F with the oven rack in the middle. Spray an 8×4-inch loaf pan with nonstick or olive oil spray (or grease with a little softened butter).
2. In the bowl of a standing mixer, beat together melted butter and both sugars on medium-high for 3 minutes. Add eggs, beating in one at a time, then add pumpkin and vanilla. Mix to combine.
3. Add flour, baking powder, baking soda, salt, cinnamon, and ginger, and use a fork to combine the dry ingredients lightly together. Turn mixer on lowest “stir” setting and beat just until you no longer see any of the flour.
4. Scrape down with a spatula, stir together a few times, then transfer the batter to your prepared pan.
5. Place the cake in the oven and bake for 60 minutes. Test for readiness by inserting a toothpick in the center of the cake. If it comes out clean or with a few dry crumbs, it’s ready. If wet batter is still visible on the toothpick, bake for 10 more minutes.
6. When the cake is ready, remove from oven and let cool for 10 minutes before inserting onto a wire rack. Let the cake cool completely before frosting.
7. Meanwhile, make the frosting. In the bowl of a stand mixer, beat cream cheese, powdered sugar, maple, and vanilla until smooth. With the mixer running, stream in the whipping cream and beat on high for about a minute until light and fluffy.
   
8. Spread the frosting in a fairly thick layer on top of the cake. Sprinkle with toasted pecans or walnuts if desired. Slice and eat!

Notes

• Store the cake in a covered container in the fridge for up to 4 days.
• Or, freeze for up to a month without the frosting in a gallon-sized freezer bag or wrapped well in foil. When ready to eat, thaw in fridge then frost.

• Prep Time: 30
• Cook Time: 60
• Category: dessert

Keywords: best pumpkin bread, pumpkin cake, cream cheese frosting, fall desserts

The post It’s Pumpkin Bread Season—and This Perfect Pumpkin Loaf Cake Is the Only Recipe You Need to Bookmark appeared first on Camille Styles.

And as is the case for many of our favorite desserts, tiramisù is easy to interpret. With all respect to the traditional ladyfingers, mascarpone, and aforementioned espresso, sometimes, it can be good to change things up. (Case in point, Camille’s raspberry tiramisù that’s made many an appearance on my summertime table.) But if true indulgence is the assignment, Elisa Marshall’s cookie tiramisù delivers.

Maman’s Cookie Tiramisù

A favorite at her NYC-based restaurant and café, Maman, this cookie tiramisù delights diners every time. Recently, Elisa served this cozy, homey dessert at her whimsical, flower-fueled gathering. In lieu of ladyfingers, Elisa soaks large chunks of Maman’s signature nutty chocolate chip cookies in the espresso. To elevate the treat further, Elisa layers the mascarpone cream and soaked cookies in stemmed glasses—emphasizing that yes, you’re about to dip your spoon into something truly special.

Below, discover additional insights into this show-stopping dessert in Maman: The Cookbook.

“You can use any homemade or store-bought chocolate chip cookies, but if they are particularly sweet, you may need to pull back on the sugar. This tiramisù is ideal for entertaining because it’s super simple to prepare and is best made in advance—it actually tastes even better the next day!”

Maman’s Cookie Tiramisù

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Elisa Marshall
• Yield: 6 servings

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A whimsical, delicious take on the Italian classic, this tiramisù is easy to prep and will please any party guest.

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Ingredients

Units USM

• 2 cups (480 ml) heavy cream
• 2 cups (480 grams) mascarpone
• 1/4 cup (50 grams) sugar
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) strong brewed espresso, warm (about 6 shots)
• 8 Maman’s Nutty Chocolate Chip Cookies or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
• 2 tablespoons unsweetened natural cocoa powder

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Instructions

1. In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.
2. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.
3. Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.
4. Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.

Notes

If you don’t have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What’s important is that you don’t forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.

Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House

The post The Cookie Tiramisù From Maman Is Out-Of-This-World appeared first on Camille Styles.

Enter: these healthy oatmeal cookies that are at once nourishing fuel and a delicious treat. They’re perfect for satisfying sweet cravings, and also for an on-the-go protein snack that won’t leave you crashing. When I’m juggling a million things, from school drop-offs to meetings to endless to-do lists—it feels good to know that I’ve meal prepped a recipe that checks all the boxes: flavor, nutrition, and a burst of energy that lasts.

Read on for exactly how to make these healthy oatmeal cookies—and why you should, STAT.

Meal Prep Magic

One of the best things about these healthy oatmeal cookies is how well they lend themselves to meal prepping for the week ahead. On Sunday, I love to mix up a big batch of these, then chill, scoop, and bake whenever we need a cookie.

Or, you can roll the chilled dough into balls, spread out on a parchment-lined plate in the freezer, and then when they’re set, pop into a Ziploc bag and store in the freezer for up to a month. You can bake them straight from the freezer—just add a few minutes to the total cook time.

Packed With Nutrients

Sure, these have some sugar and butter, but when I’m creating “healthy” snacks for my kids, I’m really looking at whether or not they have wholesome ingredients that’ll give them lasting energy throughout the day. These have a relatively small amount of sugar, and get an additional burst of sweetness from raisins and dark chocolate. Whole-wheat flour and old-fashioned oats provide complex carbs for a slower energy burn, and coconut flakes and walnuts give healthy fats to keep them feeling satisfied longer.

How to Make These Healthy Oatmeal Cookies

I’m a big fan of one-bowl cookie recipes, because again: we’re saving time and keeping it simple.

• First, combine your egg, coconut oil/butter, sugars, vanilla, salt, cinnamon, and baking soda in a stand mixer.
• Add the raisins, dark chocolate, walnuts, coconut, and oats. Mix together then chill for an hour.
• You can either bake them off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

These could not be simpler!

Conquer Back-To-Routine Season With These Healthy Oatmeal Cookies!

Scroll on for the recipe, but first—a few other cookie recipes you’ll love:

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

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• Author: Camille Styles
• Total Time: 32 minutes
• Yield: 20 cookies

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Description

These healthy oatmeal cookies are packed with nutrients and so delicious. Perfect for school lunches and on-the-go snacking, I meal prep these on Sunday for the week ahead.

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Ingredients

Units USM

• 1 large egg
• 4 tablespoons melted coconut oil or butter
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup white whole-wheat flour
• 1/2 cup California raisins
• 1/2 cup chopped dark chocolate bar
• 1 cup chopped toasted walnuts
• 1/2 cup unsweetened coconut flakes
• 1/2 cup old-fashioned oats
• Flaky salt for topping

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Instructions

1. Beat together egg, coconut oil, both sugars, vanilla, salt, cinnamon, and baking soda on low. Add flour and mix on low just until combined.
2. Add California raisins, chocolate, walnuts, coconut, and oats. Mix on low until everything is coated in dough. Cover and chill for an hour.
3. Preheat oven to 350, then use a big cookie scoop to portion out dough onto 2 parchment-lined baking sheets. Press cookies into disks about ¾” thick and sprinkle with flaky salt.
4. Bake for 12 minutes, until golden brown. Let cool on baking sheets, and devour!

Notes

After chilling the dough, you can either bake these off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

• Prep Time: 20
• Cook Time: 12

Keywords: healthy oatmeal cookie recipe

The post These Healthy Oatmeal Cookies Are a Back-To-School Essential appeared first on Camille Styles.

The five-ingredient recipes in our summer grilling menu all exude summer vibes, but this cherry berry ice cream pie might just be my favorite. It’s exactly what I’m looking for after spending a day in the heat. Light, cold, and not overly sweet, there are very few ways to go wrong with this no-bake wonder.

Ingredients for Ice Cream Pie

• Ice cream. We used strawberry cheesecake ice cream from Target, which paired perfectly with the fresh fruit.
• Crust. The Good & Gather Graham Cracker crust is just the right amount of light and sweet. And really: what’s a cheese cake-inspired pie without its graham crackers?
• Sauce. Chocolate sauce makes everything better. It adds the perfect amount of richness to seal the deal on this ice cream pie.
• Toppings & add in’s. Strawberries, cherries, and raspberries all create a stunning presentation. But you can feel free to add any fruit of your liking. Additionally, graham cracker crumbles or pistachios will make a pretty addition to your pie.

How to Make Ice Cream Pie

1. Choose your crust. Store-bought or homemade, a good graham cracker crust is essential to this ice cream pie.
2. Add the ice cream. Allow your ice cream to soften slightly before adding to your crust. Layer to the top of your crust and smooth out with a spoon.
3. Let freeze. Place your pie in the freezer and let it harden. This is crucial in keeping the pie together, especially in the summer heat!
4. Top with add in’s & sauce. Once your pie has hardened, it’s ready to be decorated with all of your delicious toppings!

Other Easy Summer Desserts We Love

Here at Camille Styles, we have plenty of summer desserts that don’t require turning on the oven. These are a few of our favorites!

Fruit Blender Summer Mousse

If you’re worried about the heat ruining your ice cream plans, this summery mouse brings fresh fruit flavors without the fear of melting.

Raspberry Tiramisu

The holy grail of no-bake summer desserts, this raspberry tiramisu is utterly delicious and subtly sweet.

Lemon Icebox Cake

This no-bake icebox cake layers lemon cookies with whipped cream, resulting in a heavenly chilled treat that requires minimal effort.

Summer Fruit Fools

Zesty and sweet, these summer fruit fools are a perfect dessert to whip up when there’s little time for baking.

Cherry Berry Ice Cream Pie

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• Author: Camille Styles

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Description

Your search for the perfect summer dessert ends here. This cherry berry ice cream pie is super simple and only uses five ingredients.

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Ingredients

• Graham cracker crust (we used this one from Good & Gather)
• strawberry-cheesecake ice cream
• strawberries (sliced), cherries, raspberries
• chocolate sauce
• graham cracker crumbs or pistachios for topping

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Instructions

1. Slightly soften ice cream.
2. Remove crust from container, then fill with ice cream.
3. Place back into freezer to harden.
4. When ready to eat, top with berries, chocolate sauce, and crumbs. Slice and serve.

The post Cool Off With This Cherry-Berry Ice Cream Pie appeared first on Camille Styles.

I consider myself a bit of an icebox cake aficionado—especially after my mango and cardamom version hit viral status. So it only felt right to make a cake that screams summer with the flavor-packed hit of lemon. This recipe is no-bake, uses minimal ingredients, and it makes the most of store-bought shortcuts. Trust me, you’re about to be everyone’s favorite summer party guest.

What is an icebox cake?

I don’t remember when I had my first icebox cake, but I do recall the flavors. Thin chocolate wafers sandwiched between whipped cream and served up in slices. That was it, and that’s the exact beauty of an icebox cake. The simple recipe layers cookies of your choice between soft clouds of whipped cream. Then it sits in the fridge to set, allowing the cookies to soften and the cream to firm up so that the whole thing becomes sliceable. Sounds like magic, right?

Because of the simplicity, there’s no shortage of variations on the traditional icebox cake. It’s incredibly forgiving. Once I didn’t properly freeze my cake and ended up just spooning blobs of the cake into bowls for dessert. Of course, my friends still raved. (It’s cream and cookies, who wouldn’t?) Truly, there’s nothing to find fault with when it comes to this lemon icebox cake.

Ingredients for Lemon Icebox Cake

The ingredient list for this lemon icebox cake is pretty short, so be sure to go for the good-quality stuff as it will make a huge difference in flavor!

Heavy whipping cream. I like to fresh whip my cream for this recipe as it lets me control the sweetness and flavor.

Cream cheese or mascarpone. A little something extra. I like the stability that cream cheese or mascarpone adds to the cream while also giving it a hint of savoriness to help balance out the sweetness.

Powdered sugar. I prefer powdered sugar to granulated in the whipped cream as it dissolves easier.

Vanilla. Just a splash to round everything out.

Lemon curd. This is where I recommend using the store-bought shortcut. Unless you really love making your own lemon curd, you can find some great versions at the store. Just get the good stuff.

Lemon cookies or wafers. We’re leaning all the way in on lemon flavor here with a lemon cookie. But feel free to use graham crackers or any other neutral cookie flavor!

Orange zest. Woah, wait. You said lemon icebox cake, right? Yes, but listen up. Orange is the secret ingredient that makes any lemon dessert special. Lemon-flavored sweets need something to balance them out. Similar to how I used cardamom in these lemon cheesecake bars, adding a slightly floral element makes the lemon pop more without feeling overwhelming.

Salt. I’m a huge proponent of salting your desserts properly. Nothing is worse than a cloyingly sweet dessert, so be sure to salt your whipped cream!

Tips for Assembling This Lemon Icebox Cake

The whole point of an icebox cake is that it’s made ahead of time to let everything set together in layers. To prep, line a loaf pan with plastic wrap or parchment paper to prevent any sticking and to ensure smooth edges. You can also serve this up like a trifle and scoop the cake out of whatever vessel you make it in. But if you want slices, you’ll need to line your pan.

For clean and very well-defined layers on the inside, keep each layer thick. Put down a proper thick layer of whipped cream before adding your cookie layer, and then another layer for the curd.

When it comes to serving, either save some of your whipped cream or make a little extra! Once you’ve removed your cake from its tin and placed it onto a serving board or plate, take the extra cream and use a spoon or offset spatula to cover up any “imperfections” on the cake with some swooshes or pipe on the cream for texture. It’ll add some visual interest and make the cake look party-ready.

Speaking of, don’t be afraid to decorate! You can go simple with some lemon slices over the top, add fresh herbs, or chop up fresh summer fruit for extra texture and flavor. You could even add more cookies or crushed almonds or pistachios for some crunch. Remember: this is a choose-your-own-adventure kind of cake.

Lemon Icebox Cake

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• Author: Suruchi Avasthi
• Total Time: 59 minute
• Yield: 8

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Description

An easy no-bake summer dessert packed with lemon flavor.

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Ingredients

Units USM

• 10 ounces heavy whipping cream
• 1/4 teaspoon salt
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1 tablespoon cream cheese
• 15–20 thin lemon cookies
• 8 ounces lemon curd, store-bought or homemade
• fruit and herbs for decorating

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Instructions

1. Line a loaf pan with saran wrap.
2. Make the cream. In a stand mixer, add about 7 ounces of the heavy whipping cream, salt, sugar, vanilla, lemon and orange zest, and cream cheese. Beat to medium-stiff peaks.
3. To assemble the cake, add a layer of whipped cream to the loaf pan. Then add a layer of cookies and spread over 1/3 of the lemon curd. Repeat the layers two more times and finish with a layer of the whipped cream. Cover the top of the pan with saran wrap and set it in the freezer for at least 4 hours, but overnight if possible.
4. To serve, add more whipped cream to the top of your cake.
5. To assemble, remove the cake from the loaf pan and unwrap it from the plastic wrap. Using an offset spatula, spread over the fresh whipped cream, and top with fruit, cookies, or fresh herbs. Slice and serve. Enjoy!

• Prep Time: overnight
• Category: dessert

Keywords: icebox, cake, lemon

The post I’m Making This No-Bake Lemon Icebox Cake for Every Summer Party appeared first on Camille Styles.

With summer in full swing, my dessert cravings lean bright, zingy, and full of zest. Sweets that are refreshing at the end of a meal but still satisfy the need for a little treat. The best key lime pie recipe checks all the boxes of a stellar summer dessert. It’s one that celebrates the season and will keep everyone lingering around the table a little while longer. To confirm once and for all what constitutes the best key lime pie, I was more than a little excited to put a few recipes to the bake-off test.

Rules of the Road

Normally, this is where I tell y’all that all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences. This is still true, but for this particular bake-off, I made a half-serving of every recipe instead of a full pie (my pie-loving heart does have its limits!). I used a scale to weigh out the halves to ensure accuracy when baking. Just trying to minimize food waste over here! All pies were baked the night prior and tasted the next day.

Ranking Guidelines

My team of seven taste testers all aligned on the following guidelines when ranking each of the pies.

1. Filling Flavor. Bright and zesty without being too acidic or sweet. Lime should be forward but not overwhelming.
2. Filling Texture. Creamy and smooth, not too dense but firm enough to hold its shape.
3. Crust Texture. Should add a nice crunch without detracting from the pie.

Most key lime pie recipes only call for a handful of ingredients. Limes, condensed milk, and egg yolks. Because of this, seeing slight variations in quantities or additional ingredients added to the subtle distinctions that made each recipe stand out.

Now for the best part! Keep scrolling to discover which recipe reigned supreme in our Key Lime Pie Bake-Off.

5. The Barefoot Contessa: Frozen Key Lime Pie

When I first tried this recipe, I had to go back and double-check that I hadn’t missed something, which usually isn’t a great start. The nice part of this contender for the best key lime pie recipe is that it’s almost entirely no-bake. The graham cracker crust is baked and then filled and frozen. The rest of it, however, we had a few issues with.

First, I had a few taste testers who weren’t so keen on the raw egg yolk situation. While there are some traditionalists who insist key lime pies be made with the uncooked filling, my team was unanimously anti-raw eggs. This also impacted the flavor as some noted it was a little eggy.

The biggest issue, however, was the texture. The recipe notes setting the pie out ahead of slicing so that you can slice through, but the pie basically melted within 30 minutes (not ideal!). Overall, I like the novelty of a frozen pie, but we had a few structural qualms with this one. If you try it, eat it straight out of the freezer to ensure a solid pie.

4. Petra Paredez: Key Lime Meringue Pie

Our notes on this pie were actually pretty positive and everyone enjoyed their slices. The pie filling flavors were very well-balanced without being too sweet, and the taste of lime was nice as well. There was some debate about whether the meringue topping was really needed. While the salted vanilla meringue was tasty, most taste testers preferred a whipped cream topping to the meringue.

As the person who assembled every single recipe, I thought it was a lot of extra effort and dishes to make meringue when whipped cream would have been perfectly fine. (Though it was a great way to use up the leftover egg whites from using only yolks in the filling!) In the end, this pie recipe was good, but some of the other recipes edged it out on technicalities.

3. Grandbaby Cakes: Key Lime Pie

To be clear: this is a really good key lime pie recipe. However, I have to admit that I was skeptical when I discovered that it doesn’t use lime zest and includes vanilla in the filling. But upon further consideration (and more intentional tasting), I found that the vanilla adds a lovely, almost floral savoriness to the filling.

Taste testers noted that this one leaned on the slightly-sweeter side, but it did satisfy the group’s many sweet teeth. My testers who weren’t fans of key lime pie enjoyed this one the most as well. However, I think the lack of lime zest does make a difference in the flavor. If you really want to punch up the limey-ness, mix it into the filling. The texture was incredibly smooth and overall, this made for a pretty good pie.

2. Hummingbird High: Key Lime Pie

This key lime pie had all the makings of a classic and earned very high marks. The recipe combines Miette’s homemade graham crackers with Martha Stewart’s Key Lime Pie Filling mixed together in one pie pan. I’ll admit, this was my first thought: Do we really need to make homemade graham crackers when it’s so easy (and convenient!) to buy a box? However, the homemade crackers give the crust a noticeable textural difference. Yes it’s extra effort, so you have my permission to use store-bought crackers. When it came to the final judging, we loved the filling’s zingy, lime-filled flavor. And with this pie’s creamy texture, we were all fast fans.

1. A Cozy Kitchen: Key Lime Pie With Coconut

Drumroll please… this might be one of the best key lime pies I’ve ever had. But I’ll admit: I was skeptical at first because of the coconut milk added to the filling. I knew the flavor would work well, but I didn’t know if it would be too overpowering when paired with the limes. However, the coconut milk acted as a nice sweet base that helped temper the lime and kept it from being too acidic.

Some tasters couldn’t even tell there was coconut milk in the filling! The lime flavor was upfront without being overwhelming, and the one thing I noticed after baking every single pie was that Adriana’s recipe is the only one that calls for salt in the filling. That makes a difference in terms of bringing out the flavors. The texture was absolute perfection in its thick creaminess, and it was the one pie that all of my taste testers ate in its entirety. Run, don’t walk to make this pie.

This post was originally published on June 9th, 2022, and has since been updated.

The post Hands Down, This is the Best Key Lime Pie Recipe On the Internet appeared first on Camille Styles.

To confirm: the many tasty sweets I encountered and devoured made it well worth the trip. Claire experiments with flavors drawn from her California upbringing and elevates them with a true metropolitan sensibility. Everything I tried—from the mango cupcake to her famous egg yolk chocolate chip cookie—has forever altered the way I think about sweets. As soon as I came back stateside, I cracked open Claire’s newest book, Love is A Pink Cake, and got to baking. And because summer is upon us and I’ve set out to incorporate fresh peaches into every meal and treat, I’m starting with none than her peach tarte tatin.

And just in case you have any hesitation before diving in, take heart: Claire was the creative genius behind Harry and Meghan’s wedding cake. Keep reading for the recipe, Claire’s tip for peeling peaches, and why this peach tarte tatin is the ultimate party trick.

How would you describe your cooking and food philosophy?

My philosophy is that I bake for flavor first and foremost, and I like to keep flavors quite pure. Baking seasonally is something I’ve always done and I encourage everyone to make the most of what’s at the peak of its season. In almost all of my recipes, you can substitute a seasonal fruit for whatever is called for in the recipe.

How did you develop this recipe?

Classically, a tarte tatin will be made with apples. But I tried one with peaches at a friend’s restaurant and it’s become my favorite type of tarte tatin. The peach leaf custard accompaniment is something that may be difficult to source but is well worth it if you can get your hands on some fresh peach leaves. Their almond flavor goes so well with the peaches. It’s so refreshing and unusual!

What makes this recipe your go-to?

This is a time-consuming recipe, but really satisfying. It’s also a crowd-pleaser because the big reveal of the upturned tart is very theatrical! It’s the perfect summertime dessert. If you wanted, one way to simplify this would be to use a really good store-bought puff pastry.

Is there a kitchen tool you recommend we have to make this?

I would always recommend you buy a spider, which is a Chinese slotted spoon that is great for poaching peaches. It cups the peach perfectly and gently. It also works well for flavoring the custard with peach leaves.

Other must-haves: a heavy-bottomed baking dish, either cast iron or copper. A good heavy-bottomed saucepan for making custards and caramels. A heat-proof rubber spatula, a stand mixer, a good whisk, a sharp knife, and an offset spatula. With that, you can do anything!

What standout ingredients make this recipe special? 

Fresh ripe peaches in season, peach leaves if you can get them, and a good homemade or store-bought buttery puff pastry.

Can we make any ingredient swaps?

For dairy-free, you wouldn’t be able to make the custard but would serve it with dairy-free ice cream. For the tart, you could use vegan butter and vegan puff pastry. That would work well and be delicious with vegan ice cream or a berry sorbet!

Any cooking hacks you’d like to share?

To peel a peach, you’re just very lightly poaching it in the water. It’s a great trick for a lot of recipes when you want a skinless peach. Just be sure you have an ice water bath so that the peels slip off easily and the peach doesn’t cook.

What advice would you give to someone who’s intimidated by baking?

Enjoy the process! It’s time-consuming but worth the effort. Read the instructions twice before you get started. And make sure you have all your equipment and ingredients ready to go before you begin. Timing is everything in this recipe!

What do you hope people feel when they make one of your recipes?

I really want people to think more like a cook when they’re baking. To think about balancing the flavors in my recipes because often desserts and baked goods are overly sweet. My role is to help people become more comfortable baking seasonally and to get them to trust their instincts as well as improve their skills. 

What other recipes from your book should we make first?

My Brown Sugar Victoria Sponge is a great introduction to baking layer cakes. And I really love all of the cookies in this book, such as the Blonde Peanut Butter Cookies and the Vegan Chocolate Chip Cookies.

What are your favorite, must-try treats at Violet?

The California Cake, and of course the cupcakes—especially the seasonal fruit cupcakes. And our famous egg yolk chococlate chip cookies! 

Love Is a Pink Cake by Claire Ptak

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Peach Tarte Tatin

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• Author: Claire Ptak
• Total Time: overnight + 60 minutes
• Yield: 8

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A sweet summer peach tarte tatin served with peach leaf custard.

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Ingredients

For the custard:

• 3 egg yolks

• 480 grams of single cream (2 cups)

• 2 tablespoons caster sugar

• 30-40 peach leaves, washed and dried (if you can’t get the leaves, add a drop or two of almond extract to the custard instead)

• Pinch of salt

For the tart:

• 8-10 large ripe but firm peaches

• 3 tablespoons unsalted butter

• 135 grams (1/2 cup + 3 tablespoons) caster sugar

• 500 grams (1 pound, 2 ounces) puff pastry, rolled into a 12-inch circle and chilled

 

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Instructions

1. Make the custard. Separate your egg yolks into a small bowl, reserving the egg whites for another use (they freeze well!). Add the single cream and sugar to a heavy-based saucepan and place over medium heat until foaming and hot but not boiling. Take a handful of peach leaves and steep them in the steaming cream for about 30 seconds. Dunk them and stir them around as they steep, then remove and discard the used leaves before adding another fresh handful. Repeat until all leaves have been used and the cream is a pale shade of green. To achieve the bright, fresh, peach-leaf flavor, you must work swiftly. Leaving the leaves for too long in the custard changes the flavor and is undesirable.
2. Next, temper the egg yolks with a few tablespoons of the warm cream, whisking until smooth. Add the tempered yolks back into the remaining cream, moving a heatproof spatula or wooden spoon along the bottom of the pan continuously. As soon as the custard thickens on the bottom of the pan, turn off the heat, stir in the salt, and pour the custard through a strainer and into a jug. Chill completely in the fridge.
3. Next, blanch the peaches. Bring a large saucepan of water to the boil. Have ready a large bowl of iced water and have a slotted spoon or small sieve to fish out the blanched peaches. Gently lower the peaches into the boiling water (don’t overcrowd the pan). The peaches will only need about 30 seconds in the water to loosen the skins. Lift one up out of the water and pinch the skin to see if it is ready to slide off. If the skin is still clinging to the flesh of the peach, slip it back into the water for a few more seconds. If it’s peelable, gently add it to the bowl of iced water. Continue until all the peaches have been blanched, then lift them out of the water bath and slip off the skins. Cut the peaches in half, remove the stones, and cut them into quarters. Set aside on a plate. Don’t worry about any oxidization that occurs as this will disappear when baked.
4. Preheat the oven to 425 F. Prepare a bowl of iced water large enough for a 10-inch cast-iron frying pan or copper tatin mold. (Or you could set this up in your kitchen sink).
5. Caramelize 2 tablespoons of the butter and 6 tablespoons of the sugar over high heat, swirling the pan now and then. Once the sugar has dissolved, use a wooden spoon or balloon whisk to bring it all together. Do not worry if it splits or crystallizes, as it will dissolve again during the baking process. You want a deep, dark caramel. Remove from the heat and immediately put the pan in the iced water to stop the caramel from coloring any further.
6. Arrange the peaches in the pan of caramel, bearing in mind they will be upside down when done, so make them look pretty. I place the curved side down into the caramel, core side up. Place a second layer of peaches on top, core side down, and press gently with your hands, coaxing them to fit together like a puzzle.
7. Cover with the chilled pastry circle, tucking the edges in between the peaches and the pan, then melt the remaining tablespoon of butter and brush the pastry with it. Sprinkle with the remaining 3 tablespoons of sugar, then pierce several times with a knife to allow steam to escape during baking.
8. Bake the tarte tatin for 45-55 minutes, or until the pastry is crisp and golden, the sugar has started to caramelize on top, and the peaches and caramel beneath are starting to bubble up at the edges.
9. Remove the tarte from the oven and allow to sit undisturbed for 10 minutes. Have ready a large plate that will completely cover the top of the tarte tatin. Using extreme caution, place the plate over the pan and, using an oven glove or tea towel wrapped around the outside, quickly flip the pan over and turn the tart out onto the plate in one smooth motion, being cautious of any hot liquid or steam that might escape. Serve with cold peach leaf custard.

Notes

The final step is quite fun to do at the table, so I love to get the custard made and the tart all prepped up to the last stage of tucking in the pastry, then chilling in the fridge until you sit down to dinner. Then you can pop it into the oven while you eat. This way you can flip it out onto a serving plate right in front of your guests.

• Prep Time: overnight
• Cook Time: 1 hour
• Category: dessert

Keywords: peach, tart tatin

Excerpted from Love is a Pink Cake by Claire Ptak. Copyright 2023 Claire Ptak.

The post The Creator of Harry and Meghan’s Wedding Cake Shares Her Favorite Summer Dessert appeared first on Camille Styles.

Made with dates, these no-bake energy bites stand up to even the most intense sweet tooth. Plus, they’re packed with powerful ingredients like almonds, chia seeds, and antioxidant-rich cocoa. The best part? The addition of freeze-dried raspberries adds a layer of indulgence that, I swear, makes them taste exactly like a raspberry chocolate bar.  

And while I created these with afternoon snacking in mind, feel free to reach for these no-bake energy bites any time of the day. They make a great breakfast on the go for those of us who crave something light in the morning, and lately, I’ve even been treating myself to one in the evenings when I’m winding down, but my sweet tooth is begging for just a little something chocolate-ly. (I will warn you though, if you’re sensitive to caffeine, avoid eating these guys post-dinner. The cocoa powder does pack a punch.) Enjoy!

Are energy bites good for you?

Yes! Energy bites are an extremely healthy (and surprisingly tasty) snack option for any time of day. Most energy bites contain protein, fiber, iron, and complex carbs, making them a great alternative to a bag of chips or a store-bought granola bar. They’re also a great source of healthy fats, which play a crucial role in nutrient absorption.

No-Bake Energy Bites Ingredients

• Medjool dates. These small fruits bring a caramel-like taste to these no-bake energy bites. Think of them as a natural sweetener with a chewy, flavorful texture.
• Raw almonds. Raw almonds are always a great added crunch in any recipe.
• Dried raspberries. Dried or not, raspberries are always a great pop of fruit flavor.
• Unsweetened, shredded coconut. For the coconut texture you know and love, without all of the added sugar.
• Cocoa powder. With some natural caffeine, cocoa powder is a subtle and sweet energy boost.
• Chia seeds. An excellent source of fiber for better gut health and digestion.
• Almond extract. Aside from its almond flavor, almond extract is also a great source of antioxidants.
• Unsalted almond butter. Smooth and creamy, almond butter is a healthy ingredient that holds these no-bake energy bites together.

Tips to Make This Snack Your Own

These no-bake energy bites can be customized to your heart’s desire, so feel free to get creative! Some variations include:

• Omit the almond extract. If you’re not the biggest fan of extract flavors, swapping almond extract for vanilla extract, or simply omitting it, is an easy swap.
• Add additional ingredients. If you have some ingredients (such as walnuts, peanut butter chips, or spices) you’re dying to incorporate into your energy balls, feel free!
• Swap for a different nut or seed butter. There are plenty of substitutes for almond butter that would pair perfectly with the flavors in this recipe. Try cashew butter, sunflower seed butter, or peanut butter!
• Form into a different shape. These energy balls can easily be flattened into squares or rectangles for an on-the-go snack that won’t get squashed.

Raspberry Cocoa Energy Balls

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• Author: Katie DeNero

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Description

These energy balls are just what you need to get through that 3 PM rut. 

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Ingredients

Units USM

• 2 cups pitted medjool dates (19-20 dates)
• 1 1/2 cups raw almonds
• 1/2 cup freeze dried raspberries
• 1/2 cup unsweetened shredded coconut, plus more for rolling
• 1/4 cup cocoa powder
• 1 tablespoon chia seeds (optional)
• 1/2 teaspoon almond extract (optional)
• 3 tablespoons unsalted almond butter
• 1–2 tablespoons warm water, if mixture is dry.

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Instructions

1. Add the dates, almonds, raspberries, coconut, cocoa powder and chia seeds to the bowl of a food processor. Pulse until mixture is thick and crumbly.
2. Add the almond butter, and almond extract and continue to pulse. Take a small amount of mixture and press it between your fingers. If it sticks together easily and can roll into a ball shape, it’s ready. If the mixture is too dry, add 1 tablespoon of water at a time, pulsing in between, until mixture is sticky enough to hold its shape.
3. Roll the mixture into 1-inch balls, then roll in shredded coconut or cocoa powder, if desired.
4. Store in an airtight container at room temperature for up to two weeks.

This post was originally published on January 25th, 2019, and has since been updated.

The post These Raspberry Cocoa Energy Balls Are the Perfect 3 PM Snack appeared first on Camille Styles.

Our team recently gathered with Alison and Jay at their Joshua Tree home, and by the end of the evening, we enjoyed this delectable cake, topped with strawberries and coconut cream. It’s light, fluffy, and you’d have no idea it’s gluten-free (unless, of course, you read this in advance). Alison provided us with the full recipe for this cake so that we could enjoy it all summer long.

Alison Carroll’s Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

Along with her recipe, Alison shared some tips and tricks for baking the best citrus cake. She notes that adding citrus zest to your sugar and massaging briefly before adding it to your batter is key to bringing these delicious citrus flavors forward.

“Add the zest to the sugar and massage with your fingers for a few minutes—it’ll stain the sugar the color of the citrus and really brings out the oils from the zest, amplifying the flavor. And it’s a nice thing to spend a few minutes doing. You’ll wonder why you haven’t been doing this all along, and what other things could you apply zesty sugar to. Pancakes? Toast? Oats? Yes! But I digress…”

Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

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• Author: Alison Carroll

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Description

Topped with sweet cream and strawberries, this citrus cake is the summer dessert of your dreams.

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Ingredients

Units USM

• 3 tablespoons citrus zest
• 1 cup sugar
• 1 stick room temperature butter
• 1 teaspoon vanilla extract
• 3 eggs
• 1/4 cup olive oil
• 1/4 cup yogurt (I used coconut)
• pinch of salt
• 1 cup almond flour
• 1 cup all-purpose gluten-free flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• strawberries, trimmed and quartered
• extra sugar
• 2 cans coconut cream, full-fat
• powdered sugar
• cardamom powder

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Instructions

1. The night before, put the cans of coconut cream in the fridge overnight so the fat on the surface solidifies and is cold.
2. Heat oven to 350 F. Start with hulling the strawberries with a heavy pinch or two of sugar in a bowl on the counter. This will draw out juices and make them soft and flavorful.
3. Next, start zesting the citrus. I used a blood orange, a pomelo grapefruit, a tangerine, and a Meyer lemon. Any citrus works! But I would use a grapefruit or lemon in the mix for the tartness.
4. Add the zest to the sugar and massage with your fingers for a few minutes—it’ll stain the sugar the color of the citrus and really brings out the oils from the zest, amplifying the flavor. 
5. In a bowl of a standing mixer (or with a bowl with a whisk), cream the butter and sugar together until smooth. Add the eggs, one at a time, and whisk so the batter is shiny.
6. Add the olive oil, vanilla extract, and yogurt. Stir to combine.
7. Add in the flours and baking sodas and powders. If I were a proper baker, I’d tell you to mix them first to ensure they are well combined, but I’m not that kinda baker and this isn’t that kinda cake so just give it a little extra whisking.
8. Pour into a greased loaf pan and bake for 45 minutes or until done with tester in the center. Cool in the pan.

Let’s make some icing, it’s delicious and vegan!

1. Take the fat from those cans of coconut. You won’t need the liquid so save for something else.
2. Add a pinch of cardamom and start with two tablespoons of powdered sugar and whisk away. An easier job for an electric mixer if you have it.
3. Taste once it starts setting and adjust the sugar. I don’t like mine too sweet, but you do you. Keep going until it’s a fluffy whipped cream.
4. Take the cake from the pan, top with cream, and spoon over the juicy strawberries. Serve. 

The post Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream appeared first on Camille Styles.