The one dessert I always return to during the warmer months is this Strawberries and Cream Pavlova. Light as a cloud and topped with a cascade of berries—it’s a recipe that never fails to impress, yet couldn’t be easier to make. It’s the dessert I love bringing to the table at the end of a dinner party—and it never fails when I volunteer to bring dessert to a friend’s. Just trust me and give it a try—you’ll be obsessed.

What Is a Pavlova?

This dessert is all about that light-as-air texture. The base is a crisp-on-the-outside, marshmallowy-on-the-inside meringue, shaped into a tall circle with swirled edges and a soft center to cradle the toppings. It gets topped with whipped cream and fruit—strawberries, cherries, raspberries, or whatever is ripe and in season.

The beauty of a pavlova is its rustic charm. It’s meant to be a little messy and unfussy, which makes it perfect for laid-back summer gatherings.

Why You’ll Love This Pavlova

• Make-Ahead Friendly: Which means zero stress when guests arrive—just top it with whipped cream and fruit right before serving, and you’ve got a showstopper on your hands.The meringue base can be baked the day before, freeing you up to focus on other parts of the meal (or to relax with a glass of rosé).
• Light and Seasonal: No heavy frostings or fillings here—just airy meringue, whipped cream, and juicy berries.
• Stunning Yet Simple: With just a few ingredients, you’ll create a dessert that feels special enough for a celebration, but easy enough to elevate a weeknight.

Ingredients You’ll Need

The magic of this recipe is how it transforms pantry staples into something extraordinary. Here’s what you’ll need for the meringue:

• Egg whites
• Granulated sugar
• Vanilla extract
• Lemon juice
• Cornstarch
• Kosher salt

And for topping: whipped cream, strawberries, raspberries, cherries, and (optional but recommended) a scattering of edible flowers for that “wow” factor.

Tips For a Perfect Pavlova

• Use room temperature egg whites for maximum volume.
• Add sugar gradually while mixing—this helps create a stable, glossy meringue.
• Let it cool slowly in the oven after baking. This step prevents cracks and ensures the inside stays soft and marshmallowy.
• Top just before serving to keep the meringue crisp.

How to Serve It

Once your pavlova is cool and ready, spoon over a generous layer of freshly whipped cream. Top with strawberries (halved or whole), toss on a few raspberries or cherries, and if you’re feeling extra, garnish with edible flowers for a pop of color. Slice it at the table and serve immediately—it’s meant to be enjoyed in all its messy, delicious glory.

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If you’re looking for more summer dessert ideas, try this no-churn fruit sorbet, or this dreamy strawberry cake with mascarpone cream. Or, scroll on for the recipe for my Strawberries and Cream Pavlova.

Strawberries and Cream Pavlova

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• Author: Camille Styles
• Total Time: 3 hours
• Yield: 10 servings

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Description

Light, airy, and topped with fresh berries, this strawberries & cream pavlova is the ultimate dessert for summer entertaining.

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Ingredients

Units USM

• 1 teaspoon lemon juice
• 1 1/2 teaspoons corn starch
• 6 egg whites
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• For topping: whipped cream, strawberries, and (optional) cherries & raspberries. Edible flowers are nice too!

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Instructions

• Preheat oven to 200°F and adjust the rack to the lower third position.
• On a parchment-lined baking sheet, use a pencil to trace an 8” or 9” cake pan to form a circle.
• In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Turn the speed up to medium, beating until the egg whites forms soft peaks. Very gradually, stream in the sugar with the mixer still going on medium. 
• Meanwhile, combine the lemon juice and cornstarch in a small bowl. When the egg whites form stiff peaks, add the lemon juice and cornstarch mixture, then the vanilla and salt.
• Beat on high speed for 5 minutes until the meringue is stiff and glossy.
• Spoon the meringue onto the parchment paper, and form into a tall circle within the stencil you traced. Create a slight divot in the center of the meringue, and use your spoon to shape the sides of the pavlova into pretty swirls.
• Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar (I use a wooden spoon), and allow meringue to sit for an additional hour in the oven. Remove from oven and allow to cool completely on a wire rack.
• When the meringue is completely cool, transfer to a serving platter, top with whipped cream and berries, and devour.

• Prep Time: 30
• Cook Time: 150
• Category: dessert

Keywords: strawberry dessert, pavlova, summer dessert

The post This Strawberries and Cream Pavlova Is My Signature Summer Dessert appeared first on Camille Styles.

Honestly, there’s no such thing as the “perfect” cookie. There are too many personal preferences that dictate to different people what, in fact, is considered perfect for them. My brother disdains a thick, Levain-style cookie while I LOVE their thick and chewy texture. My dad craves a classic soft chocolate chip cookie, but I prefer them thinner and chewier. And when it comes to flavors, many people prefer the simple and classic, while I love finding ways to have fun with surprising flavors. So, I’ll start with this. These pistachio cookies are the perfect cookie (to me), and I hope they bring the same joy to you.

Pistachio-flavored everything is certainly having a moment thanks to treats like the Dubai chocolate bar. Its mild, yet earthy flavor makes it perfect for pairing with different ingredients, and its muted green color is also fantastic. But I wanted a cookie that screamed pistachio in every way possible. These cookies celebrate pistachio but also elevate it with a few ingredient additions. Chewy in texture, perfectly sweet, and bright in flavor, these are the ultimate.

Ingredients You’ll Need for These Pistachio Cookies

The ingredient list for these cookies is pretty short, though you’ll need a couple extras to take them over the top.

Sugar. We’re using both granulated and brown sugar here.

Olive oil. I love the flavor of olive oil in these cookies. Use a good one, its savory flavor will really compliment the pistachios.

Orange. I did test these cookies without orange zest, and found that the slight brightness that a bit of zest added was non-negotiable for me. It adds the perfect flavor without going overboard.

Cardamom. A little goes a long way, and I really think a little cardamom complements and uplifts the pistachio flavor in the best way. Use the fresh stuff, I promise it’s better!

Salt. Do not skip the salt in any baked good, but especially in these.

Vanilla. Optional, but I like a little bit of vanilla in these. Powdered vanilla powder is a new favorite of mine, and a little goes a long way.

Egg. Just one for this recipe.

All purpose flour. The base of our cookies!

Pistachios. But also, we’re supplementing a portion of flour in these cookies with ground pistachios. This ensures that you get little bites of pistachio in the cookies without huge chunks, and it adds to the flavor.

Baking powder and soda. To help our cookies rise.

Pistachio butter. It’s very easy to make your own, though you can also use store-bought.

A Few Tips for Cookie Success:

I tested these cookies four different ways. Yes, that’s a lot of cookies. But there were different variations and methods I wanted to try to ensure the most optimal cookie.

1. Combine the orange zest into the sugars before adding the olive oil and eggs. By rubbing the zest into the dry sugars until it feels like wet sand, you’ll release some of its natural oils and flavors.
2. Chill the cookie dough. I often skip this step when I make cookies because the difference feels nominal at best to me most of the time. But for these cookies, it really makes a difference, especially because we’re using olive oil instead of butter. Chilling the dough helped the flavor, texture, and rise so much more than when I tested not chilling the dough, so please don’t skip! Yes, you’ll still get a good cookie if you don’t chill it, but think about how much better it could be!
3. For even more pistachio flavor, I like to add ribbons of pistachio butter to the finished dough. Instead of mixing it thoroughly into the cookie dough, just swirl it in with a spatula so you can still see the butter.
4. In addition, I like to make a little topping mix with ground pistachios, demerera sugar, zest, and salt. This also helps the cookies look even prettier with the ingredients that are inside of the cookie visible on the outside. This step is optional, but I think it’s fun!
5. Tap your baking sheet in the oven and on the counter when removing them from the oven. I love the pan-banging cookie trend from Sarah Kieffer. It gives your cookies these lovely ripples and chewy texture while rising that I think is so perfect. Tap the baking sheet on the rack while in the oven twice, and then when you remove them from the oven, gently on the counter.
6. If you want to keep your cookies round in shape, use a cookie cutter or glass to shape the cookies while hot out of the oven. Yes it’s optional, but if you care about the ~aesthetic~ it’s a simple way to do this!

How to Store These Pistachio Cookies:

Once the cookies have cooled, I like to store these in an airtight container for a few days at room temperature. If I’m going to keep them around longer, I would just freeze the dough in scoops and store them until ready to bake.

To freeze cookie dough, I like to scoop dough out onto a lined baking sheet and let chill in the fridge. Then, move the baking sheet to the freezer until frozen solid. From there, remove the scoops from the sheet and store in an airtight container or Ziploc for easy single-serve cookies at a moment’s notice. You may need to bake these a few minutes longer when baking from frozen, but just keep an eye on them.

Keep reading for the recipe, and let me know if you give these a try!

Pistachio Cookies

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• Author: Suruchi Avasthi
• Total Time: 57 minutes
• Yield: 16

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An easy pistachio cookie with orange zest and cardamom.

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Ingredients

Units USM

• 1/2 cup granulated sugar (100g)
• 1/2 cup brown sugar (90g)
• Zest of 1/2 orange
• 1/2 cup olive oil (4oz)
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• Splash of vanilla
• 1 egg, room temperature
• 150g flour (1 1/4 cup)
• 1/2 cup finely ground pistachios (50g)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup pistachio butter

For the topping:

• 1/4 cup finely ground pistachios
• zest of 1/2 orange
• 1 tablespoon demerera sugar
• big pinch of salt

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Instructions

1. Prepare the cookie dough. In a large mixing bowl, add the granulated and brown sugars with the orange zest. Using your fingers, rub the zest into the sugar until it feels like sand and is fragrant. Add the olive oil, salt, cardamom, and vanilla. Whisk together until combined. Add the egg, and whisk until smooth.
2. Add the flour, ground pistachios, baking powder, and baking soda. Using a spatula, fold the dough together until just combined. Ribbon the pistachio butter over the finished dough, and fold it into the dough but don’t completely combine it – you’ll want to see the pistachio butter visible! Put the bowl into the fridge and chill for at least 30 minutes.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
4. In a small bowl, add the topping ingredients and combine the mix.
5. Using a cookie scoop, scoop dough and dip into the topping mix before placing the cookies onto sheet about 2 inches apart – the cookies spread a little bit. Bake on the middle rack for 12 – 13 minutes, tapping the sheet tray on the oven rack at the 8 minute and 10 minute mark. Do not over bake these cookies! Remove from oven and tap the sheet tray on the counter. Let cookies cool on the sheet tray for about five minutes before cooling completely on a wire rack. Enjoy!

• Prep Time: 45
• Cook Time: 12
• Category: cookie

Keywords: pistachio, cookies

The post These Chewy Pistachio Cookies Are a Love Letter to My Favorite Flavor appeared first on Camille Styles.

When it comes to flavor combinations, there are a few that I return to again and again when I’m baking. Any kind of fruit with lots of lemon like this cake, anything with cardamom, but most of all, chocolate orange has my heart. Perhaps my nostalgia for this flavor combination comes from the foil wrapped chocolate oranges my parents used to bring home from the store as a special treat, but I will always reach for anything chocolate and orange. Sorry, Zendaya, I’m with Tom on this one!

This marbled chocolate orange loaf cake might just be one of my new favorite ways to bring this combination to life. Not only is this recipe vegan, the ingredient list is incredibly short—you probably have everything you need to make this one on hand already! And while it looks impressive, it’s incredibly easy to make. So if you’re looking for a weekend baking recipe, this one is calling your name.

Ingredients You’ll Need for this Chocolate Orange Loaf Cake

Orange. We’re using both the zest and the juice of one orange here, making this loaf cake extra fragrant and delicious.

Granulated Sugar. Rub the orange zest into the sugar to release even more flavor.

Olive Oil. Use the good stuff. It adds extra depth and flavor that I love here.

Dairy Free Milk. I used almond milk, but whatever you have works!

All Purpose Flour. A basic baking staple.

Cocoa powder. For one half of the batter, you’ll add in the cocoa powder for that chocolatey deliciousness.

Baking powder. Our rising agent for this cake.

Salt. No baked good is complete without, IMO.

Vanilla. Just a splash in the batter to make it special, but completely optional.

Chopped chocolate. For the ganache on top, dark chocolate adds extra richness.

How to Prepare this Marbled Chocolate Orange Loaf

This cake comes together like any other recipe, except that you’ll need to prepare two different batters that you’ll then swirl together in a loaf pan. To make things easier, here’s a few things to keep in mind:

• Preheat your oven and line your loaf pan to have them ready to go.
• Prep the wet ingredients in both bowls first. Then when everything else is ready, I add the flour, baking powder, salt, and cocoa powder for the chocolate batter to their respective bowls so that both batters are ready at the same time. It makes it easier then prepping one batter and letting it sit, and then doing the other.
• While the cake cools, prep the ganache. I like to let my ganache thicken up just a little bit after mixing it, so I don’t mind letting it sit and just having it ready to go.

How to Store Leftovers for this Cake Recipe

If you’re making this cake ahead of time, you can leave off the ganache until ready to serve to avoid any chocolate messes. And it’s also kind of fun as a presentation to pour the ganache over in front of guests. If doing this, I like to wrap my loaf cake and keep it in an airtight container until I’m ready to top with the chocolate.

To store leftovers, it keeps in an airtight container on the counter top. This cake will be best on the day of and the day after, but if kept airtight, then it will keep for another day as well.

Chocolate Orange Loaf Cake

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 1 hour
• Yield: 6

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Description

An easy chocolate orange loaf cake for your next weekend baking project.

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Ingredients

Units USM

For the Orange Cake Batter:

• Zest of 1 orange

• 1/2 cup sugar (110g)

• Juice of 1 orange

• 1/4 cup olive oil

• 1/2 cup milk of choice

• 1 1/4 cup flour (150g)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp vanilla

For the Chocolate Cake Batter:

• 1/2 cup milk

• 1/4 cup olive oil

• 1/2 cup sugar

• 1/4 cup cocoa powder

• 1 cup flour (120g)

• 1 tsp baking powder

• 1/4 salt

• pinch of espresso powder (optional)

For the ganache:

• 1/2 cup milk
• 1/3 cup chopped dark chocolate

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Instructions

1. Preheat oven to 350 degrees F and line a 8×4 loaf pan with parchment paper.
2. Prepare the cake batters. First, for the orange cake batter, add the granulated sugar and orange zest, and rub the zest into the sugar to release the flavor. Then add the orange juice, olive oil, and milk, and whisk until smooth. For the chocolate cake batter, add the milk, olive oil, and sugar to the second bowl and whisk until smooth. Then add the dry ingredients to the respective bowls and whisk until smooth.
3. Using a cookie scoop or spoon, add scoops of both batters into the loaf tray in alternating spots until batter is used up. Using a knife or long toothpick, gently swirl the batter a bit to mix together. Place loaf in oven on middle rack and bake for 40 – 45 minutes, checking for doneness with a toothpick at 40 minutes.
4. Remove from oven and let cool for 10 minutes in the pan, then remove and let finish cooling on a rack.
5. Prepare the ganache. In a microwave safe bowl, add the milk and microwave for 30 seconds until warm. Add the chocolate and stir until smooth. Add more chocolate if you want a thicker consistency.
6. Add ganache to top of cooled cake to serve.

• Prep Time: 15
• Cook Time: 45
• Category: cake

Keywords: marble, orange, chocolate, loaf cake

The post This Chocolate Orange Loaf Cake is My Weekend Baking Obsession appeared first on Camille Styles.

I am a well known proponent of sweet treat o’clock, an indulgence to cap off dinner, and basically any form of dessert at any time of day. What can I say, nothing beats the satisfaction of something sweet after a meal. When it comes to January, my philosophy remains basically the same, though after weeks of holiday cookies and treats, I like to lean my sweet treats on the lighter side while still maintaining the joy and satisfaction of dessert. Enter: this shaved sumo orange dessert.

Sumo season is a well celebrated holiday in my house, and I’m always looking for ways to eat as many of them as I can this time of year. This version might just be my favorite yet. Sure this might be a no-recipe recipe, but it really lends itself to any customizations you might like to try with what you have on hand. All you really need to do is put your fruit in the freezer and the rest is history.

Ingredients for this Shaved Sumo Orange and Yogurt

Sumo oranges. Peel the oranges and store them in an airtight container in the freezer overnight. You can also use navel oranges or clementines if you like!

Dairy free yogurt. When pairing with citrus, you want to use dairy free yogurt.

Nuts of choice. I like pistachios, almonds, and hazelnuts for this dessert, but use what you’ve got!

Dark chocolate. No dessert is really complete for me without chocolate, but consider it optional here. Just a drizzle on top for that satisfying chocolate bite.

Tips for Making this Dessert

While this dessert is incredibly simple, there are a few things that make it even better and easier to pull together.

• Peel your oranges. Ya, I have tried just tossing the whole orange in the freezer, it defeats the purpose and you end up with very cold fingers. Peel your oranges and place in an airtight container or wrap in freezer wrap for frozen oranges or whatever fruit you like, ready at a moments notice.
• Add vanilla to your yogurt. Yes you can buy vanilla yogurt, but most dairy free yogurt options I’ve tried tend to taste a bit artificial with the vanilla. Adding a splash of vanilla or sprinkle of powdered vanilla really adds some depth and warmth to this recipe that makes it feel more indulgent.
• Go crazy with the toppings. Chopped roasted nuts, granola, fresh fruit, you can really use anything you like here. I like ingredients that add a bit of crunch for more texture, but use what you have on hand!

Shaved Sumo Oranges with Dairy Free Yogurt

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• Author: Suruchi Avasthi

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Description

An easy frozen treat that as delicious as it is better for you.

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Ingredients

• 1 serving dairy free yogurt of choice
• 1 frozen sumo orange
• for topping: melted dark chocolate, crushed nuts, granola, etc.

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Instructions

1. Add yogurt of choice to a bowl or serving dish.
2. Using a zester, zest the frozen orange over the top of the yogurt. Top with additional ingredients, and serve right away. Enjoy!

The post A 2-Ingredient Citrus Dessert to Brighten Up Winter Days appeared first on Camille Styles.

Nothing feels more special for a holiday season breakfast than orange date cinnamon rolls. I love cinnamon rolls of every sort: from a pop tube, from scratch, eaten by unraveling the fluffy dough, and starting with the gooey centers first. While I can’t get enough of the classic, I made a few tweaks to tradition with this recipe by featuring an unexpected but wildly delicious ingredient in the filling: dates.

These orange date cinnamon rolls are just as ooey and gooey as the classic, but they’re made with no refined sugar in the filling. Instead, soaked dates blended with tons of spices and orange zest create the ultimate flavor spread, taking these cinnamon rolls to the next level. Trust me, your holiday brunch is about to get even more delicious.

How do you make date paste?

There’s nothing wrong with using a classic cinnamon-brown sugar crumble mixed with butter for a cinnamon roll filling. But truthfully, I am an absolute fiend about making my desserts and sweet treats not too sweet. I want to thoroughly enjoy my sweet treats, which means finding the right balance of flavors.

Using dates in the filling gives these orange date cinnamon rolls their classic gooey texture while retaining that caramel flavor. In fact, if you didn’t know I used dates, it might be hard to guess they’re in there. To make the date paste, soak pitted dates in hot water until they’re soft (this takes about 20-30 minutes). Then, blend the dates with spices and orange zest until smooth. If the paste feels too thick, add some of the reserved date water for a smooth, spreadable texture. Don’t worry—I was a date skeptic too, but this is a great party trick for adding flavor in an unexpected way.

What spices go into the filling for these cinnamon rolls?

Y’all know I love fresh spices, and to make these orange date cinnamon rolls as balanced as possible, I go heavy-handed on the spices. I used freshly ground cinnamon, a healthy dose of ginger, cardamom, salt, and lots of orange zest. Before baking, the filling will taste a little spicy with a savory finish—addictive like a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat mellows out and turns into an unctuous, flavor-forward treat.

How do I make cinnamon roll dough?

I’ve been a disciple of Sarah Kieffer’s for a long time and have made her cinnamon rolls more times than I can count. Making risen dough can feel intimidating, but I’ve learned to go through the motions and understand how to feel the dough to know when it’s ready. For these orange date cinnamon rolls, I use Sarah’s recipe, which makes an incredibly soft and pillowy dough.

What do I frost these cinnamon rolls with?

Four words: orange cream cheese frosting. Silky, slightly sweet, and balanced with zesty orange, this frosting is the ultimate topping for orange date cinnamon rolls. When they come out of the oven, spread a thin layer while the rolls are still warm so the frosting melts into every nook and cranny. Add the rest after they cool a bit, and save any extra—you’ll definitely want it around.

Spiced Orange and Date Paste Cinnamon Rolls

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• Author: Suruchi Avasthi
• Total Time: 35 minutes

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Description

Upgrade your cinnamon rolls with this spiced date paste version.

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Ingredients

Units USM

for the dough: 

• Use your favorite cinnamon roll dough recipe—I used Sarah Kieffer’s recipe for the dough. Follow prep instructions.

for the filling:

• 12–15 Medjool dates, pitted
• 2 cups of simmering hot water
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 tsp salt
• zest of 1 orange
• 1–2 tablespoons orange juice

for the orange cream cheese frosting:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 1 – 1 1/2 cup powdered sugar
• pinch of salt
• 1 teaspoon vanilla
• 2 tablespoons orange juice
• zest of 1/2 an orange

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Instructions

1. Prep your favorite cinnamon roll dough. Make the date paste during final rise.
2. To make the date paste, add about 2 cups of water to a stovetop pot and bring to a simmer or to a tea kettle. Add the pitted dates to a large bowl and pour over the hot water. Let the dates sit in the water for about 20-30 minutes until they are soft.
3. In a food processor, add the softened dates (reserve the water), cinnamon, ginger, cardamom, salt, and orange zest and juice. Blend until the mixture is smooth. Taste and adjust spices. If you like your mixture a little sweeter, you can add a tablespoon of coconut sugar, but I think these come out sweet enough without. If the paste is too thick, add a tablespoon of the date water at a time if needed.
4. Roll out your dough into a 12 x 16 inch rectangle and spread the date paste into an even layer on the dough. Starting with the long side, roll the dough into a tight log. Using a sharp knife or unflavored dental floss, cut the dough into 1-2 inch thick rolls (depending on how big you like your cinnamon rolls).
5. Place the rolls into a prepped pan and follow your dough instructions if the rolls need another rise and follow dough instructions for the baking directions.
6. While the rolls are baking, prep the frosting. Add the cream cheese, butter powdered sugar, salt, vanilla, orange juice and zest into a bowl. Mix until smooth using a hand mixer or whisk. Taste and adjust sugar if needed.
7. When the rolls are done baking, remove from oven and spread over 1/2 cup of frosting on the warm rolls. Set aside and let come to room temperature. When slightly cooler, spread over additional frosting. Enjoy!

• Cook Time: 35

The post The Best Cinnamon Rolls for Your Holiday Table: Orange Date Edition appeared first on Camille Styles.

My holiday dessert philosophy: more is more. Rarely do I turn down dessert any time of year, but during the holiday season, I lean into the signature recipes that make the holidays feel even more festive. Think gingerbread cookies, peppermint bark, eggnog, and perhaps the most important, cinnamon rolls. While I love a classic version, these mini cardamom cinnamon rolls from A Couple Cooks prove that even little twists on a recipe can make the biggest difference.

Alex and Sonja Overhiser are the duo behind the award-winning food blog. Their recipes represent a joyful approach to food that leans into ease and accessibility. Just in time for the holidays, they’ve released their second cookbook, A Couple Cooks: 100 Recipes to Cook Together. The book is a fun approach to recipes that you can cook and share with the people in your life. It’s a thoughtful approach to making cooking together true quality time.

Ahead, Alex and Sonja share their recipe for mini cardamom cinnamon rolls, the Chicago bakery that inspired them, and their secret to making holiday hosting even easier.

How would you describe your cooking and food philosophy?

We are all about the joy of cooking from scratch! We love connecting with people through food. This recipe is all about those cozy vibes of creating a delicious baked good with someone. It’s a little more involved than most of our recipes, but it’s all about the experience and a fun project to enjoy with a friend or family member.  

How did you develop this recipe?

Many of our recipes are inspired by specific experiences, and this one is a great memory for us. We took a trip to Chicago and went to the bakery Lost Larson: not just because it’s a renowned bakery but because our 7-year-old son’s name is Larson! We got a cardamom bun that was flavored with orange zest. It was so delicious that we knew we had to turn it into a recipe. We created this recipe as an ode to those flavors that we enjoyed—but morphed it into a traditional cinnamon roll. 

What makes this recipe your go-to for the holidays?

Homemade cinnamon rolls are not quick and easy, but they’re the best crowd-pleasing recipe! We love making them to impress friends and family. Everyone always raves. 

Is there a kitchen tool you recommend to make this?

This recipe is easiest made in a stand mixer. We love having a stand mixer on hand for mixing dough and baked goods, and it’s great for making artisan bread and pizza dough as well. (You can also knead the dough by hand, but it’s easiest in a mixer.) 

Our other must-have kitchen tools are a great knife (our favorite is Shun brand), a Microplane (for grating the zest in this recipe, as well as garlic), and a great set of aluminum pans. 

What are some ingredient swaps?

You can try this recipe gluten-free by swapping in 1 for 1 gluten-free flour, though the texture may not be quite as light and fluffy. This recipe is easy to make dairy-free using vegan butter and oat milk. 

What advice do you have for someone who might get stressed prepping for the holiday table?

Keep it simple! Don’t feel like you have to do it all. For this year’s Thanksgiving, we ordered some sides from a restaurant nearby and focused on the main dish and a pitcher cocktail, and had other people bring dessert. It worked great and was much less overwhelming than thinking about the entire meal. Make sure to ask people to bring dishes and plan your menu as far in advance as possible! 

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

We have the best job in the world! It is such an honor to create recipes that people use to nourish themselves and their families. We hope that in each recipe, readers will learn a technique or simply a combination of ingredients that fits into their lifestyle. We love introducing people to new flavors and fun ways to combine seasonal ingredients to make everyday moments special. 

What other recipes from the book should people start with?

As cookbook readers, we always wonder where to start, so we have a list at the beginning of recipes that have the most bang for their buck. Some of our favorites in that list: 

• Applesauce cake. It’s such an easy and impressive baking project that’s fun to make with anyone.
• Quick and cozy chickpea curry. This one is so delicious and a reader favorite from our blog. It comes together in about 20 minutes, and it’s such a great weeknight dinner! 
• Salmon piccata. This one is so tasty with restaurant-style flavors—it always impresses everyone! We never tire of the lemon, garlic, and capers combination.
• Warm goat cheese with jam. This is one of the easiest recipes in the book and such a fun way to make an impressive appetizer that everyone always loves. 

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

A Couple Cooks by Sonja Overhiser & Alex Overhiser

$40 at Target

Mini Cardamon Cinnamon Rolls

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• Author: Sonja and Alex Overhiser
• Total Time: 48 minute
• Yield: 16

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What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

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Ingredients

Units USM

for the dough:

• 3 cups [420 grams] bread flour
• 1/4 cup [50 grams] granulated sugar
• 2 1/4 teaspoons (1 packet) [7 grams] instant yeast
• 1 teaspoon kosher salt
• 4 tablespoons [55 grams] unsalted butter
• 1 cup [240 milliliters] milk

for the filling:

• 1 egg, beaten
• 1/2 cup [100 grams] packed light brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon lightly packed orange zest
• 1 1/2 tablespoons unsalted butter, melted

for the frosting:

• 1/2 cup [60 g] powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

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Instructions

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar,
   yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and
   heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and
   45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a
   rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.
6. Sprinkle the sugar spice mix evenly over the melted butter, leaving the unbuttered edges bare. Use a pizza cutter to cut the dough in half vertically, and then cut each half into 8 equal strips (about 1½ x 6 in [4 x 15 cm] each). Gently roll up each strip, ending with the unbuttered portion. Pinch the top corner so the roll stays together. Place the rolls in 4 rows in the greased baking pan, leaving a little space between the rolls.
7. Cover the baking dish tightly with aluminum foil and allow it to rise for 30 minutes in a warm place. The rolls should be puffed and their edges touching. Then either refrigerate the pan overnight, up to 15 hours, or bake immediately (see Tips for special baking instructions).
8. If the rolls are refrigerated, put the baking dish on a countertop 30 minutes before baking, to allow it to warm slightly. Preheat the oven to 350°F [180°C].
9. Bake the rolls with the aluminum foil covering the pan for 25 minutes. Then remove the foil and bake until browned on top and cooked through,13 to 15 minutes. Check whether they are done by inserting a food thermometer at the bottom of the rolls, which should read at least 200°F [95°C], or by pulling back a roll with a fork to ensure the bottom is not raw and doughy. Remove from the oven and cool for 5 minutes before adding the frosting.
10. To make the frosting, in a small bowl, stir together the powdered sugar, milk, and vanilla extract. If not thin enough to drizzle, stir in a splash more milk (about ½ teaspoon). Use a spoon to drizzle the frosting over the rolls. Cool at least 5 minutes more before serving.

Notes

• Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise
  times. If using active dry yeast, the rise times will be about double.
• To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered
  with foil, then uncovered about 10 minutes, checking whether they are cooked through using a
  food thermometer.
• The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days.
• Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

• Prep Time: overnight
• Cook Time: 30

The post The Mini Cardamom Cinnamon Rolls from A Couple Cooks Are On Our Must-Make List This Season appeared first on Camille Styles.

We have a great Christmas cookie debate going on at our house. My kids and I believe that everything could benefit from a dose of candy cane crunch this time of year, while Adam is solidly against event a hint of mint in his cookies. In our quest to convert him, I created these peppermint chocolate shortbread cookies that are like a soft and chewy snowball wrapped around a molten chocolate center. And they’ve got a double dose of peppermint flavor, with extract in the batter and crushed candy canes sprinkled on top.

One bite (or five) and even Adam was convinced—these are the best chocolate peppermint cookies any of us have ever tried (even those of us who aren’t Team Peppermint), and I’ll definitely be making batches of these for holiday gatherings all season long.

Why I Love These Peppermint Chocolate Shortbread Cookies

• The molten chocolate center. When you bite into these cookies, they ooze with rich chocolate flavor (think chocolate lava cake in cookie form).
• A new twist on snowball cookies. I wanted to reinvent the classic chocolate snowball cookie, so I rolled these in powdered sugar, making them look festive and Christmas-y.
• Crushed peppermint topping. These get topped with crushed peppermints for holiday flavor, crunch, and festive color.

How to Make Peppermint Chocolate Shortbread Cookies

Combine the wet ingredients. This one-bowl recipe begins as expected—in a stand mixer, cream together your unsalted butter and sugar until fluffy, then add peppermint extract, vanilla extract, and large egg.

Add the dry ingredients. Where many recipes will tell you to add your dry ingredients separately, I’m a fan of washing as few dishes as possible. Add the all-purpose flour, cocoa powder, baking powder, and salt, give it a little stir, then blend into the wet ingredients until just combined.

Chill for an hour. More on that below, but this is a key step in keeping the cookies’ shape and making sure they’re soft and chewy.

Scoop into balls, then roll in powdered sugar. This will give your cookies that festive snowball effect.

Stick a chocolate disc in the center of each cookie. Place on a parchment paper-lined cookie sheet, and add a chocolate disc to the center of each cookie dough ball. I like to use bittersweet chocolate here, but semisweet or dark works great, too. This is the step that will give us that gooey molten lava cake-like center after they’ve baked.

Bake and leave a little underdone. Remember, we’re after a soft and gooey (not crispy) consistency with these cookies.

Sprinkle with crushed peppermints. Do it while the chocolate is still melty, so it acts like a glue to hold the peppermints on. Then you’ll cool on a wire rack to let them set before eating.

Secrets for Peppermint Cookie Success

1. Since candy canes melt in the oven, you’ll want to sprinkle on your crushed candy canes or peppermints right when they come out of the oven. Do it while the chocolate is still melty, so the crushed candy cane sticks!
2. One secret to soft and chewy cookies is to rest the dough for at least an hour in the fridge before baking. This step evaporates some of the water and increases the sugar content, helping to keep your cookies chewy.
3. We’re also going to keep these cookies chewy (not crispy) by leaving them the slightest bit underdone. We want that molten lava center that’s not quite set in the middle.

How to Store and Freeze

It’s rare that I make a batch of cookies without doubling the batch freezing leftovers. I like to have fresh-baked cookies at the ready at all times, whether it’s family movie night, or we need an impromptu dessert to take to a dinner or deliver to a neighbor. These chocolate peppermint cookies keep well for up to three days, stored in an airtight container at room temperature. However, if you do decide to freeze them, here are two methods to choose from:

Freeze the Dough and Bake When Ready to Eat

This is my preferred way to freeze cookies because you get all the pay-off of truly fresh-baked cookies. The way to do it is: proceed through Step 4 of the recipe by rolling the chilled dough into balls. But instead of rolling them in powdered sugar, you’re going to pop them on a baking sheet and stick in the freezer for about 30 minutes. This gets them really hard so that they won’t stick together. Transfer the cookie dough balls to a gallon-sized Ziploc and freeze for up to a month. When you’re ready to bake, thaw at room temp for about 10 minutes, and proceed with steps 5-8.

Freeze the Already-Baked Cookies

If you have leftover cookies that have already been baked, you can still totally freeze them. Just seal into a gallon-sized Ziploc and freeze for up to a month. When ready to eat, rewarm at 50% power in the microwave or place on a baking sheet in a 350 F oven for about 5 minutes.

More Chocolate Christmas Cookie Recipes You’ll Love

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These Chocolate Hazelnut Cookies Are the Ultimate Muffin Tin Recipe. Yes, Really!

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Simple, festive, and delicious—need we say more?

Chocolate Peppermint Snowball Cookies

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• Author: Camille Styles

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These chewy peppermint chocolate shortbread cookies have a surprise molten center. There’s a double dose of peppermint, with extracts in the batter and crushed candy canes on top.

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Ingredients

Units USM

• 2 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1/4 teaspoon peppermint extract
• 2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 12 chocolate baking discs (bittersweet or semisweet)
• crushed peppermint

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Instructions

1. Preheat oven to 375 F.
2. In a stand mixer, with the paddle attachment, cream together butter and sugar on medium-high. Add both extracts and egg, then beat until well mixed. Sprinkle over top flour, cocoa powder, baking powder and salt. Mix until just combined.
3. Refrigerate for at least an hour until hard.
4. Remove dough from fridge, and roll into tablespoon-sized balls. A cookie scoop makes this easy.
5. Roll into powdered sugar and place on parchment lined baking sheet, spread about an inch apart.
6. Place 1 chocolate disc in center of each cookie, pushing down slightly.
7. Bake for 10 minutes – you want the center to be slightly underdone. Remove from oven, and sprinkle immediately with crushed peppermint while the chocolate is still melty.
8. Let cool on a wire baking rack, then eat!

The post Crushed Peppermint, Molten Chocolate: The Holiday Cookie You Didn’t Know You Needed appeared first on Camille Styles.

A major highlight of our family Thanksgivings are the insanely delicious pies that my mom brings—usually one pumpkin, maybe a buttermilk, and always two pecan. The last couple years, I’ve asked her to share one of her family recipes here on the site, and you guys have loved these as much as we do. Last year, she shared my personal favorite, Pumpkin Gingersnap Pie, and the year before was her Classic Buttermilk Pie.

When I was looking through our archives last week to put together this year’s Thanksgiving menu, I couldn’t believe that we hadn’t yet shared her Maple Pecan Pie recipe! It’s the true family favorite and somehow gets better every year. The warmth of maple syrup and the crunch of toasted pecans create a pie that could not be cozier, especially when savored in front of a fire with a cup of coffee. And the recipe is surprisingly simple, with a few tips from my mom to help you bake it to perfection.

My mom’s tips for success

Use a Tart Pan for a Rustic Look: My mom loves using a tart pan with a removable bottom. It gives the pie a beautiful presentation, making it easy to remove and slice.

Make Decorative Leaves: After you’ve fit the dough to the pie/tart pan, you can use the extra edges to make decorative leaf cutouts. Just roll out the dough and cut out leaf shapes using a cookie cutter or by tracing real leaves with a sharp knife (even prettier.) Place the leaf cutouts on a parchment-lined baking sheet, sprinkle them with a touch of sugar, and bake alongside the pie.

Toast the Pecans: Toasting brings out the nutty flavor of the pecans, adding depth to the filling. Spread them on a baking sheet and toast for 5–7 minutes in the oven at 350°F, stirring halfway through. Be careful not to over-toast; they’ll continue to cook a bit in the filling.

Watch the Leaves: If you’re adding decorative leaves, remember they can cook faster than the pie. Check them frequently, and don’t forget to sprinkle a little sugar for added sparkle!

Let It Cool: This pie sets as it cools, so give it a little time before slicing. Cooling also makes it easier to handle if you’re transferring it to a serving platter.

Highly recommend topping each slice of pie with a dollop of lightly sweetened whipped cream. Can’t wait to hear what you guys think! If you make this recipe, be sure to rate and review below.

Maple Pecan Pie

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• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 9 – 12

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This maple pecan pie is my mom’s classic recipe for the Thanksgiving feast.

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Ingredients

• Flaky pie pastry to fit a 9-inch pie or tart pan (I used a tart pan for this)

For the filling: 

• 3 eggs
• 1 cup pure maple syrup
• 2 TBS melted butter
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups coarsely chopped pecans, lightly toasted

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Instructions

1. Place an oven rack at the lowest position and preheat the oven to 350.  Place a baking sheet in the oven.
2. Roll out pastry on a lightly floured surface to an 11-inch circle and fit loosely into a 9-inch tart pan with a removable bottom.  Press overlapping dough into the top edge of the pan to remove excess and set aside the remaining dough for leaf cutouts. 
3. To make the leaf cutouts, roll out dough on a lightly floured surface. Use a cookie cutter, or find some  pretty leaves outside and trace an outline with a sharp knife.  Lay leaves on parchment paper on a cookie sheet and sprinkle with sugar.  Cook alongside tart until lightly golden brown (watch carefully as leaves may cook more quickly than tart).  
4. Whisk eggs together and add the rest of the filling ingredients, stirring well. Pour into pastry shell and place tart pan on baking sheet. Bake 30-35 minutes until filling is set and pastry is lightly browned. Let cool in a pan on a wire rack.
5. Remove the rim of the pan and set the tart, still with the pan on the bottom, on a serving platter.  Place leaves on tart.
6. Serve with lightly sweetened whipped cream. 

• Prep Time: 20
• Cook Time: 35

The post My Mom’s Maple Pecan Pie Is an Absolute Thanksgiving Must appeared first on Camille Styles.

I know what you’re thinking: does the world really need another chocolate chip cookie recipe? And I’m here to say absolutely. Because what’s better than having a chocolate chip cookie recipe for every moment and occasion? Some are thick and gooey, others thin and chewy. Some use a mix of milk and dark chocolate and others swear by adding extra flaky salt or walnuts. What makes the best cookie is truly up to your taste and preference—and of course, the season. That’s why today, we’re exploring what I consider the perfect fall treat: pumpkin chocolate chip cookies that are spicy, buttery, and totally delish alongside a cup of hot cider.

How to Make the Best Pumpkin Chocolate Chip Cookies This Fall

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.

Tips for Baking the Perfect Pumpkin Chocolate Chip Cookies Every Time

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. There’s no such thing as too much chocolate. 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.

How to Store and Freeze Pumpkin Chocolate Chip Cookies for Fresh Batches Anytime

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.

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 Ziploc 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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• 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 Why These Pumpkin Chocolate Chip Cookies Deserve a Spot in Your Fall Baking Lineup appeared first on Camille Styles.

Snickerdoodles may reign supreme around the holidays, but I’m baking this treat in abundance from the beginning of September onward. To celebrate the turn to flavors that lean spicy and sweet, we decided to test what might arguably be the most beloved cookie around. (Though we’re pretty partial to a classic chocolate chip cookie.) It’s time to find out once and for all: what is the best snickerdoodle cookie recipe?

While the spiced cinnamon-sugar cookies feel especially festive with their warm and sweet flavor, there are a few things that set a snickerdoodle cookie recipe apart. Have you ever wondered why your favorite snickerdoodle recipe calls for cream of tartar? Turns out, it’s the secret ingredient that gives the cookie its distinct texture and flavor. And after testing each of the cookie recipes below, we can confirm—the cream of tartar makes a huge difference.

Keep reading to get all the details on the different cookie recipes we tested and which snickerdoodle came out on top.

Rules of the Road

All recipes are followed exactly as written without any adjustments for personal taste or flavor preferences.

Ranking Guidelines

Unlike a chocolate chip cookie where everyone has their own preferences when it comes to texture, flavors, and techniques, a snickerdoodle has some key aspects that make it a snickerdoodle.

1. Flavor. While the cinnamon sugar is the key flavor of a snickerdoodle, the cream of tartar gives it a signature tang on the backend that rounds out the sweetness. We looked for cinnamon flavor, overall level of sweetness, and the tangy flavor when ranking our cookies.
2. Texture. Cream of tartar creates that delicious pillowy and chewy texture—exactly what we were looking for from our recipes. Not crispy, not dense, but a chewy bite that was still soft with a melt-in-your-mouth middle.

7. Martha Stewart: Snickerdoodles Recipe

While we had high hopes for these cookies, they came in on the low end of our textural hopes. These cookies were on the firmer and drier side of all the snickerdoodles we tested and they didn’t have much cinnamon flavor. There was also discussion about if we missed something in the recipe, as these felt more like a sugar cookie sprinkled with cinnamon to us. (We’re claiming user error if you don’t agree!)

6. Hummingbird High: Snickerdoodle Recipe Without Cream of Tartar

We very lovingly called these cookies “chunky monkeys.” And if you had given us these cookies on any other day and not eaten back to back with a bunch of snickerdoodle cookies, I would tell you that this was an absolutely excellent cookie. Overall, we all liked this cookie, but when comparing it to the texture and flavor of the other cookies, we didn’t think it was the most snickerdoodle.

The texture, while good for a sugar cookie, was a bit dense while also being extremely chewy. The flavor also didn’t have the same tang because as the recipe mentions, it doesn’t use cream of tartar. Instead, it swaps in a healthy dose of baking powder. Again, we really liked this cookie and are saving this recipe for the pinch evenings when you can’t find any cream of tartar in the pantry.

5. Smitten Kitchen: Snickerdoodles

We love Smitten Kitchen recipes, so it was imperative that we had these snickerdoodles in the running. These cookies had a rich buttery flavor, that little bit of tang, and a touch of cinnamon spice. But as for texture, they came out a bit flatter than our other cookies, so we docked points for a bit of that pillowy melt-in-your-mouth factor that some of the other recipes had. However, if you like thinner and very chewy cookies, add these to your must-bake list.

4. Rick Martinez: BA’s Best Snickerdoodles

This was one of two recipes that used melted butter in the cookie instead of softened, in addition to brown sugar. These also have the extra step of letting the dough rest for 30 minutes to hydrate.

A couple of thoughts. We didn’t feel like resting the dough made it any easier to work with, as the dough remained just as soft and difficult to work with after resting. But with that aside, this was an extremely chewy and buttery cookie, and it leaned the most savory of the bunch. We liked this cookie a lot, but some of the steps make it a little hard to knock out cookies on a whim if that’s what you prefer.

3. Ree Drummond: Snickerdoodles

If you are looking for a cookie that’s reminiscent of the giant, pillowy-soft grocery store cookies, these will be the ones of your dreams. On the larger side, these cookies have that melt-in-your-mouth interior with a bit of chew on the edges. Our only complaint was that we wanted a little more cinnamon flavor, but the signature snickerdoodle tang was perfect. Would make these again.

2. Jessie Sheehan: Epic Snickerdoodles

There was a razor-thin margin between our top two cookies, so know that they are both exquisite examples of a snickerdoodle. Jessie’s recipe from her book Snackable Bakes uses part shortening and part butter, making these super tender. The middles are puffy, fluffy, and soft, while the edges get a nice chew and a very subtle crisp. Surprisingly, this was the only recipe to use cinnamon in the dough itself. This led to several tasters calling out the most cinnamon-y in flavor. With a buttery, sweet perfection, we’ll be making these cookies on repeat.

1. Broma Bakery: Soft Snickerdoodles

And our winner for the best snickerdoodle cookie recipe is from none other than… Broma Bakery! I’ll admit that I was skeptical because this recipe uses one very different ingredient that I was quoted as saying “will not make a difference at all.” I’ll admit my wrong, but the added tablespoon of Greek yogurt in these cookies made what taste testers called the moistest cookie of the bunch. These were fluffy and airy in texture, buttery and cinnamon-y, with that nice tang, chewy edges, and all around goodness. That’s right—these had it all.

The post We Tried 7 Snickerdoodle Recipes—This Is the Internet’s Undisputed Best appeared first on Camille Styles.

Out of all the incredible sweets we tasted on our trip to France over the summer, there was one that (quite literally) took the cake. Yes, the buttery croissants and pot de creme lived up to the hype, but it was the mini pavlovas we had on our first night at Hotel Costes in Paris that really blew our minds. At the end of the meal, our waiter brought out individual plates of crisp meringues with pillowy soft interiors, piled high with whipped cream and fresh berries. So naturally, it was the first recipe I wanted to replicate when we got back home.

What is a Pavlova?

For those who haven’t yet experienced the pleasure of a pavlova, it’s a light and airy meringue-based dessert that’s crispy on the outside with a soft, marshmallow-like interior. What makes the pavlova so special is its versatility—it’s the perfect blank canvas for all sorts of toppings, from fresh berries and whipped cream to tropical fruits and edible flowers.

To make a pavlova, you essentially just whip together egg whites to soft peaks, then add sugar and whip until stiff peaks form. (You’re probably gonna want a stand mixer for this, unless you’re ready for a major arm workout.) Then you add a vinegar-cornstarch mixture with vanilla and salt, and continue beating until the meringue is glossy.

After scooping the meringue out into your desired size onto parchment, you’ll bake them on a low 200 degree heat for ninety minutes, then let them “dry out” in the warm oven. Once cool, they’re ready to for your toppings of choice.

What Makes Mini Pavlovas Such a Special Dessert

In my opinion, these mini pavlovas are even more delightful than the full size—just the right size for individual servings, they’re so special for dinner parties or family celebrations. Despite their impressive aesthetic, they’re also deceptively simple to make. The meringue itself requires just a few ingredients you likely already have in your pantry, and once baked, the mini pavlovas can be stored for a few days, making them a perfect make-ahead dessert.

Tips for Perfect Pavlovas Every Time

• Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you start whipping. This helps them whip up to a greater volume.
• Gradual Sugar Addition: Adding the sugar slowly ensures that it fully dissolves into the egg whites, giving your meringue a smooth texture.
• Drying Time: Don’t skip the drying time in the oven—it’s key to achieving that perfect texture where the pavlova is crispy on the outside and chewy on the inside.
• Prepare in Advance: You can make the meringues a day or two ahead and store them in an airtight container at room temperature. Assemble them just before serving for the freshest result.

How to Make These Dinner Party-Worthy

There’s something that feels elegant about serving individual desserts, and mini pavlovas are impressive, no doubt. You can customize the toppings based on the season—think passion fruit and mango in summer, or poached pears and chocolate shavings in winter.

For a dinner party, I like to make the pavlovas that morning, and then let them hang out on the counter with a towel draped over them until ready to serve. I’ll whip the cream and wash the berries just before guests arrive. Then when it’s time for dessert, I’ll recruit a friend to help me fill each pavlova with cream and berries before bringing them to the table.

Other “Berries and Cream” desserts you’ll love:

Summer Fruit Salad with Meringue

Strawberry Cake with Mascarpone Cream

Gluten-Free Citrus Cake with Strawberries and Mascarpone Cream

Mini Pavlovas with Whipped Cream & Berries

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★★★★

4 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 45 minutes
• Yield: 6 – 8

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Description

These mini pavlovas are inspired by Paris. Light and airy meringues are topped with whipped cream and fresh berries.

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Ingredients

• 1 teaspoon vinegar (I used apple cider, but white vinegar works fine too)
• 1 1/2 teaspoons corn starch
• 6 egg whites, room temperature
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• Pinch salt salt
• Heavy whipping cream
• Mixed berries, whole or sliced into bite-sized pieces

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Instructions

1. Preheat oven to 200 degrees, and place rack on lowest position in oven—make sure to leave plenty of room above the rack for the pavlova to rise.
2. In a small bowl, whisk together cornstarch and vinegar. Set aside.
3. In a stand mixer with the whisk attachment, beat the egg whites on low until foamy. Slowly increase speed to medium and beat until soft peaks form. Add the sugar in small additions with the mixer still running, then beat until stiff peaks form. 
4. Add the vinegar mixture, vanilla, and salt, and beat on high speed for 4 minutes until meringue is glossy and stiff.
5. On a parchment lined baking sheet, scoop out the meringue into balls about the size of a large ice cream scoop. Use the back of a spoon to slightly press it down into a disk shape with a divot in the center. (This is where the cream and berries will go later.)
6. Bake in the oven for 90 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven so it can dry out. Then, remove from the oven and let sit on the counter until completely cool.
7. When ready to serve, whip the cream, then fill each meringue with a dollop of whipped cream and a sprinkling of berries. Eat!

Notes

You can make the meringue in advance and let sit on the counter, lightly covered for a day. Or, transfer to an airtight container and keep at room temp for up to 3 days. Top with cream and berries just before serving.

• Prep Time: 15
• Cook Time: 90

Keywords: mini pavlovas, dessert

The post The Pavlova Recipe That Transports Me to Paris appeared first on Camille Styles.

Ever since I can remember, there has always been one dessert I’ve begged my aunt Ani to make: her signature tres leches cake recipe. She is an amazing baker and cake decorator, but her tres leches are hands-down the best. Aside from some additions I’ve made to the soaking liquid, this recipe reflects her signature cake. I can’t wait to share it with you.

What is Tres Leches Cake?

I was born in Venezuela and though many people think tres leches is from Mexico or Nicaragua, the origins of the tres leches are a Latin American mystery. So for our purposes and my pride, the tres leches is Venezuelan, OK?

This beloved cake gets its name from the trio of milks—evaporated, condensed, and whole—that soaks into every bite, creating a delectably moist texture.

Why You’ll Love This Tres Leches Cake Recipe

Tres leches cake is the dessert equivalent of a cozy cashmere sweater: indulgent, comforting, and endlessly luxurious. It’s the kind of cake that demands a fork and a moment of silence to appreciate the blend of sweet, creamy goodness. Perfect for gatherings or just when you need a little extra decadence in your day, tres leches is the cake that proves more is definitely more.

Tips for Making Tres Leches Cake

Pour the soaking liquid with a heavy hand. The cake should be drenched in the liquid, so if you find yourself wondering whether it’s enough, make a little more and pour it over. 

Perfect the soak. To get that ultra-moist texture, pour the liquid slowly and evenly over the soak. Use a skewer or fork to poke holes all over the cake before pouring. This helps the milk seep in thoroughly, ensuring every bite is as luscious as the last.

Chill for maximum flavor. Once you’ve soaked the cake, let it rest in the fridge for at least four hours, or better yet, overnight. This allows the flavors to meld together beautifully, making the cake even richer and more flavorful. Trust us, patience pays off with this one!

Swap out your meringue. While I’m partial to meringue for the topping, fresh whipped cream is another tasty option. To elevate the flavor, add a splash of vanilla extract and a bit of sugar while whipping. Keep it light and fluffy, then spread generously over the cake just before serving for that perfect balance of creamy and airy.

Make it kid-friendly. My soaking liquid has rum in it (ahem Venezuelan rum) and coffee! Feel free to replace the quantities of these for more milk, but if you can stick to the recipe you’ll be happy you did.

The post This Rum & Coffee Spiced Tres Leches Is the Perfect Blend of Sweet, Creamy Goodness appeared first on Camille Styles.

After testing this muffin recipe six times, I can finally say I’ve cracked the code on an easy but wildly delicious lemon poppy seed muffin recipe. Does anyone think lemon poppy seed muffins are under-appreciated? People are always going on about blueberry muffins, banana nut muffins, chocolate muffins, but the humble lemon poppy seed has always been my favorite. When done well, they’re the perfect not-too-sweet treat that leans on simplicity more than flashy crumbles or mix-ins to make it special.

This recipe is straightforward, comes together in less than 30 minutes, and is the perfect grab-and-go breakfast or everyday little treat.

Ingredients for Lemon Poppy Seed Muffins

After testing these muffins so many times, I wanted to keep the ingredient list simple enough that the only thing you might need to go pick up from the store is poppy seeds.

Granulated Sugar. Both in the muffin and for sprinkling on top.

Zest of two lemons. I tested this recipe with the zest of just one muffin and found the flavor didn’t come through all that much. Adding the second lemon made all the difference.

Eggs. Room temperature, please! They’re so much easier to blend in.

Olive oil. Use good-quality olive oil. Trust me, you’ll taste the difference.

Greek yogurt. I’ve used low-fat Greek yogurt in these muffins, but regular should work as well.

Lemon extract. Completely optional, but if you want to punch up the lemon flavor, a little extract goes a long way.

Flour. Classic all-purpose.

Baking powder and baking soda. Both help give these muffins their signature, bakery-style rise.

Salt. No dessert is complete without it.

Poppy seeds. In case you’re wondering, poppy seeds are in the spice aisle of most grocery stores!

How to Maximize Flavor

Audrey of Red Currant Bakery grinds her poppy seeds before adding them to the muffin batter. Genius. (Watch how she makes it happen here.) Grind your poppy seeds in a spice grinder until they form a slightly clumpy texture. This helps them distribute evenly through the batter, so you don’t end up with poppy seeds stuck in your teeth. It also brings out their slightly nutty flavor. Of course, you don’t have to grind your poppy seeds if you don’t want to. But truthfully? I don’t think I’ll ever go back to tossing in the seeds whole.

For maximum flavor, rub the lemon zest into your granulated sugar before mixing the batter. Use your fingers to press the zest into the sugar granules until the sugar feels like wet sand and you can smell the lemon. This helps release the natural oils, making the whole batter much more fragrant. I also tested these muffins with and without lemon extract, and while the muffins without extract were delicious, the lemony flavor was much more prominent with the extract. Completely optional, but it definitely makes a difference.

PSA: Please for the love of all baked goods be sure to add salt. To the batter and just the smallest of pinches to the sugar sprinkled on top of the muffins as well. I promise, your batch will be all the better because of it.

Tips for Baking Lemon Poppy Seed Muffins

Bring your ingredients to room temperature. This means your eggs and yogurt. Cold ingredients hinder rising in baked goods. Ensuring that everything is at room temperature yields the best outcome.

Do not over-mix your batter. Cake batters should remain light and fluffy, and we don’t want to develop any gluten in the flour. That means no electric mixer! In fact, during my tests, I found that it was much easier to ensure even mixing when I could scrape the bowl by hand compared to the mixer.

Do not over-bake your muffins. I learned this the hard way through my many tests. Even a couple extra minutes in the oven can make your muffins dry. As soon as they are set with a clean toothpick, take them out of the oven. After a minute, carefully remove the muffins from the tray so they can cool on a baking rack. This keeps the pan’s residual heat from continuing to cook your muffins.

How to Store Leftover Lemon Poppy Seed Muffins

These muffins last about three days in an airtight container at room temperature, or 5-6 days in the fridge (simply heat them in the microwave for 10 seconds before eating). They also freeze well wrapped in parchment and stored in a ziplock bag. When ready to eat, pop your muffin into the microwave for about 25-30 seconds to thaw and you’re ready to go. Enjoy!

Lemon Poppy Seed Muffins

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

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• Author: Suruchi Avasthi
• Total Time: 25 minutes
• Yield: 12

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Description

An easy muffin recipe that’s ready in 30 minutes.

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Ingredients

• 150 grams sugar (3/4 cup)

• Zest of 2 lemons

• 2 eggs, room temperature

• 1/3 cup olive oil

• 1/2 cup yogurt, room temperature

• Lemon extract (optional)

• 180 grams flour (1 1/2 cups)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Pinch of salt

• 2 tablespoons poppy seeds, ground

• for topping: 2 tablespoons granulated sugar, 1 tablespoon ground poppy seeds, and a pinch of salt mixed together

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Instructions

1. Preheat oven to 350 F and line a 12-cup muffin tin with muffin liners. 
2. In a large mixing bowl, add the sugar and lemon zest. Using your fingers, press zest into the sugar until it feels like wet sand and is fragrant.
3. Add the eggs and with a whisk, whisk until smooth and sugar feels dissolved. Add the oil and whisk until incorporated. Add the yogurt and whisk to incorporate. If adding lemon extract, add a dash here.
4. Add the flour, baking powder, baking soda, salt, and ground poppy seeds to the wet ingredients. Whisk until just combined and the batter is smooth. Do not over-mix.
5. Using a cookie scoop, add batter to muffin tray. Spoon over about a teaspoon of the topping onto the batter in each muffin cup.
6. Bake for 15-16 minutes. Do not over-bake. Remove from oven, rest for a minute, then carefully remove muffins to finish cooling on a cooling rack.
7. Let cool before enjoying.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: muffin

Keywords: lemon poppy seed, muffins

The post This Genius Trick for Lemon Poppy Seed Muffins Makes This Recipe the Best You’ve Ever Tasted appeared first on Camille Styles.

My mom is the official birthday cake queen in the family. In the weeks leading up to any of our birthdays, the person of honor puts in their special request. This year, my request for “ice cream” garnered a few raised eyebrows, but what can I say—when it comes to desserts, I’d go for a creamy, frozen treat any day of the week.

In the hottest months of the year, you cannot beat a refreshing scoop of peak-summer fruit sorbet as a light treat to cap off a meal. I love to order one at a restaurant, but when it came to my own attempts at making fruit sorbet in a blender, I was always disappointed with the end result that was too icy and never creamy.

That is, until I unlocked my secret (incredibly simple) technique: I’m calling it the “double blend.” In today’s post, I’ll explain how it works, and share the recipe for this delicious no-churn fruit sorbet. With just a handful of ingredients and a blender, you can whip up an insanely delicious treat without the need for an ice cream maker.

The Secret to Creamy Fruit Sorbet: The Double Freeze

This no-churn fruit sorbet is the epitome of summer simplicity. It’s quick to make, bursting with fresh flavor, and doesn’t require any special equipment. The secret is all in the “double freeze” technique. In my previous attempts, I would always blend up the ingredients, pop in the freezer, then be met with a rock solid chunk of ice that was impossible to dig a spoon into.

With this technique, you remove the sorbet from the freezer, use a knife to chop it into some big chunks, then throw them back into the blender for a final whiz. This extra step ensures your sorbet is perfectly creamy and smooth.

Here Are the Basic Instructions

For the “base” recipe, let’s use this strawberry sorbet as our example. Further down the post, I’ll explain how to adapt this recipe for other flavors like homemade mango sorbet and lemon sorbet.

1. Prep Your Strawberries. Start by washing and hulling your strawberries. Place them in a blender and blend until you achieve a smooth puree.

2. Create the Simple Syrup. In a small saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar is completely dissolved. This simple syrup will add the perfect touch of sweetness to your sorbet.

3. Add a Zesty Kick. Remove the saucepan from the heat and whisk in the freshly squeezed lemon juice. The acidity from the lemon will enhance the natural flavor of the strawberries, making the sorbet tangy and refreshing.

4. Thicken It Up. Immediately whisk in the pectin or gelatin to the mixture. This step is crucial as it will give your sorbet the perfect consistency without the need for an ice cream maker.

5. Combine and Blend. Pour the mixture into the blender with the strawberry puree. Blend until everything is well combined.

6. Freeze and Blend Again. Line a loaf pan with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is solid. Once frozen, cut the sorbet into chunks and blend again until smooth. (If you’re feeling a bit indulgent, add a splash of cream for a richer texture.) This extra step ensures your sorbet is perfectly creamy and smooth.

7. Final Freeze. Transfer the smooth sorbet back into the loaf pan and freeze again until firm. This step is the final touch to achieving that perfect scoopable consistency.

8. Serve and Enjoy. Your no-churn strawberry sorbet is ready to be enjoyed! Scoop it into bowls or cones and enjoy.

How to Adapt This Recipe for Other Flavors of Sorbet

How to make mango, raspberry, peach, pineapple, or blueberry sorbet. All you have to do is swap three cups of your chosen fruit in place of the strawberries.

How to make lemon, coconut, or blood orange sorbet. These are slightly different because you’re using liquid (citrus juice or coconut milk) instead of the pureed fruit. You’ll skip the first step of puréeing, and instead you’ll add the liquid straight into the simple syrup before blending. I explain exactly how to do this in the recipe card below.

Tips for the Perfect Fruit Sorbet

• Freshness Matters. Use the ripest, freshest fruit you can find for the best flavor.
• Adjust Sweetness. If your fruit is very sweet, you might want to reduce the sugar slightly.
• Storage. Keep your sorbet in an airtight container in the freezer to prevent ice crystals from forming.

Other Recipes to Bookmark:

Lots more light and refreshing fruit desserts.

This summer fruit salad with crushed meringue is like a deconstructed pavlova—to die for.

A summer fruit fool with only four ingredients.

No-Churn Fruit Sorbet

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

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• Author: Camille Styles
• Total Time: 1 hour 5 minutes

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A simple and delicious five-ingredient fruit sorbet made in the blender.

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Ingredients

STRAWBERRY SORBET:

• 1 pint strawberries
• 1/4 cup sugar
• 1/4 cup water
• Juice of lemon
• 3/4 teaspoon pectin (or can sub gelatin)
• Splash of cream (optional)

MANGO SORBET:

• Sub 3 cups frozen mango chunks for the strawberries

LEMON SORBET:

• 1/2 cup sugar
• 3/4 cup water
• 3/4 cup lemon juice
• 3/4 teaspoon pectin
• 2 tablespoons honey

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Instructions

STRAWBERRY SORBET:

1. Blend strawberries into puree.
2. Dissolve sugar in water over low heat.
3. Remove from heat, whisk in lemon juice and then pectin, and immediately add to the strawberries. Purée.
4. Transfer to a loaf pan lined with plastic wrap and freeze.
5. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
6. Freeze again. Eat!

LEMON SORBET:

1. Dissolve sugar in water over low heat.
2. Remove from heat, whisk in lemon juice, pectin, and honey. Blend to fully incorporate the pectin. 
3. Transfer to loaf pan lined with plastic wrap and freeze.
4. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
5. Freeze again. Eat!

• Prep Time: 60
• Cook Time: 5

The post Finally: A 5-Ingredient Fruit Sorbet You Can Make In the Blender appeared first on Camille Styles.

Summer is in full swing and I bring you… a cake recipe. I know, turning on the oven some days during the season is the last thing anyone wants to do, but this recipe is the exception. I’m a bit of sweets fiend, and my day is incomplete without a little treat. But when it comes to summer desserts, I’m less about all things chocolate (shocking, I know) and more about light and bright flavors that celebrate the season while also being easy to pull together. This strawberry olive oil cake recipe checks all of those boxes and more.

With sweet summer strawberries, zesty lemon, a crunchy crumble topping, and a delicious cake base upgraded with the texture of cornmeal, this cake recipe is like if a coffee cake and strawberry shortcake had a baby. (Said differently: it’s delicious.)

I’m sharing all my cake-baking tricks and a few recipe notes below. Gather up your ingredients and let’s get baking!

Ingredients for Strawberry Olive Oil Cake

You probably have most of the ingredients on hand for this cake in your pantry already, but there are a few extras that’ll take it to the next level.

• Granulated sugar. The base of our sweet treat.
• Lemon zest. Rubbed into the sugar, it releases all that magical citrusy flavor.
• Olive oil. Use the good stuff—trust me, you’ll taste it.
• Eggs and egg yolk. The extra egg yolk helps add extra moisture to this recipe.
• Greek yogurt. I’ve made this with low-fat skyr and it works just fine, but you can also use full-fat.
• Flour. All-purpose is perfect.
• Baking powder. To help our cake rise.
• Salt. No baked good is complete without it.
• Strawberries. This cake’s pièce de résistance—and what solidifies it as a summer-coded treat.

Tips for Baking

Having tested this recipe quite a few times, I’ve picked up a few notes along the way.

• Rub your lemon zest into the sugar. Using your fingers, rub the zest into the sugar until it becomes sandy in texture and the lemon is fragrant. This is the best way to get the most flavor.
• Pulse the polenta in the food processor. I like the little crunch that the polenta adds to the cake, but to ensure that I don’t end up with cornmeal pieces that are too large, I like to pulse the cornmeal in the food processor a few times to ensure it blends easily into the batter.
• Thinly slice the strawberries. I usually have qualms with fruits in cakes. They always end up soggy and making the batter soggy as well. By thinly slicing the strawberries and adding them to the top, they retain their bright flavor without adding extra moisture to the batter.
• Salt. Please add salt to your desserts. I’m begging. A pinch sprinkled into the crumble topping and incorporated into the batter elevates all the flavors.

How to Serve Strawberry Olive Oil Cake

After the cake is out of the oven, let it cool completely. Hard, I know. Once cooled, give the cake a little shake of granulated sugar. It makes everything look extra pretty and café-worthy. You can also pile freshly chopped strawberries or spoon strawberry jam on top to lean into the flavor. I also like to serve this cake alongside some freshly whipped vanilla cream or a scoop of ice cream. Pro tip: It also makes a delicious breakfast the next day served alongside a cup of coffee.

Store the cake in an airtight container on the counter for up to two days. But you’ll be lucky if it lasts that long. Keep scrolling for the recipe!

Strawberry Olive Oil Cake

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 1 hour

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Description

The best summer cake with seasonal strawberries and olive oil.

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Ingredients

Units USM

For the Cake:

• 150 grams granulated sugar
• zest of 1 large lemon
• 1/4 cup olive oil
• 2 eggs
• 1 egg yolk
• 140 grams Greek yogurt
• 180 grams all-purpose flour
• 60 grams polenta/cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 – 6 strawberries, thinly sliced

For the crumble:

• 4 tablespoons butter at room temperature
• 60 grams all-purpose flour
• 75 grams granulated sugar
• pinch of salt

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Instructions

1. Make the crumble. Add all of the ingredients into a bowl and bring together until combined and dough comes together like a sugar cookie dough. Set aside.
2. Preheat oven to 350 F.
3. In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar until it feels like sand. Add the olive oil and whisk together.
4. Add the eggs and egg yolk and whisk until combined. Add the yogurt and whisk together until smooth.
5. Add the flour, polenta, baking powder, and salt. Slowly fold the batter together, making sure you don’t over-mix.
6. In a lined 8 inch cake pan, add the batter. Crumble over half of the crumb mixture. Layer over thinly sliced strawberries, then the rest of the crumble.
7. Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from oven and let cool for 5 minutes before removing from pan and letting cool on a wire rack.
8. To serve, dust with powdered sugar and fresh strawberries. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: cake

Keywords: olive oil, strawberry, cake

The post I Bring This Strawberry Crumble Cake to Every Summer Gathering appeared first on Camille Styles.

As someone who spends a lot of time cooking, there’s something about the switch to summer weather and casual vibes that makes me want to take a few months away from my kitchen. I’m more about quickly-arranged snack plates, smoothies, and sandwiches—all things that don’t require much planning or prep. However, this approach doesn’t usually apply to desserts. No matter the season, my sweet treats often require some level of assembly and preparation. As much as I wish a square of dark chocolate for dessert could suffice, it simply doesn’t satisfy. So summer desserts usually require me to get creative. Which is where this upgraded summer fruit salad comes in. Think: your favorite summer fruits all dressed up. The result? A dessert that looks fancy, but requires very little effort.

I know, I know: you saw the word meringue in the title and I’m over here saying “no effort.” But I promise this is the real-deal, low-effort dessert. I’m sharing my tips and tricks for the easiest meringue that can be prepped ahead of time, how to get the most flavor out of your summer fruits, and tips to dress up the recipe so that it’s ready for any summer gathering.

Summer Fruit Salad Ingredients

Summer fruits. Ripe strawberries, sweet cherries, peaches, and plums are all great options for this fruit salad.

Lemons. Using both the juice and the zest ensures you get the most flavor.

Salt. No dessert is complete without salt!

Honey. I prefer the floral flavor that honey adds over granulated sugar, but you can use the latter if you prefer.

Mint. Optional, but I like the freshness this herb imparts.

Egg whites. Whipped up and baked, these are the driving force of your crispy, crunchy meringue.

Sugar. For the meringue, we’ll want to use granulated sugar.

How to Prepare Crunchy Meringue

As I said earlier, the meringue is incredibly easy to make for this recipe. You don’t need to stress about making it look perfect. We’ll just be drying it out.

First, let your eggs come to room temperature. It’s often easier to separate yolks while the eggs are cold, so I like to separate my eggs and then let the egg whites come to room temperature. When you whip your eggs, this helps them build structure.

Gradually add the sugar. As we whip our egg whites, we also want to make sure to add our sugar in about a tablespoon at a time. This will ensure that the granules all become incorporated. Once the sugar is incorporated, we’re going to turn up the speed on the mixer and whip until the meringue becomes super glossy and thick in texture.

Bake your meringue. Instead of piping pretty rosettes or trying to shape a large amount of meringue, we’re spreading a thin layer of meringue onto a lined baking sheet. Once this bakes and dries, we’ll crush the meringue into crackly pieces. Don’t worry about making it look perfect—it’s going to get crushed!

The best part of this meringue is that once you break it up into pieces, you can store it in an airtight container and it’s ready to go for any future desserts.

How to Maximize the Flavor of Your Summer Fruit Salad

Fruit salad is one of those deceptively simple recipes that can be ruined very quickly. It’s all about balancing textures and flavors so that the salad feels cohesive, rather than a mish-mash of ingredients.

When it comes to texture, we’ll mix macerated and freshly chopped fruits. Especially if you’re using berries, ensuring that you include some fresher and firmer fruits keeps the texture from feeling mushy and soft.

Think about which fruits boast a stronger flavor. I find cherries and strawberries to be a bit stronger in flavor, versus something like a blueberry or melon.

Prep Tips

• Chop all fruits to the same size. That means halving or even quartering larger strawberries, chopping up peaches, etc. Even sizing means every spoonful has a little bit of everything.
• Lemon and salt bring your salad together. When macerating fruits, alongside the sugar, I like to add a squeeze of lemon and a pinch of salt. Salt brings out the flavor of every fruit, so even just a pinch makes a big difference.
• Serve meringue on the side. If serving to guests, I like to create a little assembly line with some whipped cream and a bowl of the meringue so guests can help themselves as they like. It’s so chic—and they’ll never know how easy it was for you to prepare.

Summer Fruit Salad and Crushed Meringue

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

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• Author: Suruchi Avasthi

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Description

An easy summer dessert featuring a simple meringue and the season’s freshest flavors.

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Ingredients

Units USM

• 4 egg whites at room temperature
• 150 grams granulated sugar
• 1/2 teaspoon salt
• 2 cups strawberries, chopped
• 2 cups sweet cherries, halved
• 1 tablespoon honey
• zest of 1 lemon
• juice of 1/2 lemon
• pinch of salt
• toppings for garnish: mint, toasted almonds, whipped cream, etc.

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Instructions

For the meringue:

1. Line two large baking sheets with parchment paper. Preheat oven to 200 F.
2. In the bowl of a stand mixer, add the egg whites and beat on medium-high until soft peaks begin to form.
3. Add the sugar in about a tablespoon at a time until all the sugar has been incorporated. Add the salt.
4. Turn the mixer to high and beat egg whites for about 4 minutes, until the egg whites have become glossy and thick in texture.
5. Using an offset spatula, spread a thin layer of meringue onto the parchment paper. You can also pile up any leftover meringue in any shape you prefer.
6. Bake in the oven for about 2-3 hours until the meringue is dry to the touch. Turn off the heat and let the meringue cool in the oven, preferably overnight.
7. To store, remove meringue from parchment and crush as desired.

For the Fruit Salad:

1. Chop fruits and add to a large bowl. Add the honey, lemon juice and zest, and pinch of salt. Let sit for about 10-15 minutes in the fridge until ready to serve.
2. To serve, layer fruits into a bowl and top with crushed meringues. Add any other toppings of choice. Enjoy!

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