These are absolutely delicious on their own or with a Homemade Marina Sauce for dipping.  Or for matter, whatever dipping sauce you love the most.  Serve them alongside the One Pot Creamy Chicken Pasta and you’ll have one satisfying dinner!

What Are These Garlic Knots Like

• Difficulty – Because this is a yeast dough recipe, these are about medium difficulty. The hands on time isn’t too long, but they are a double rise dough which will take more than two hours.
• Taste – These garlic knots are light and fluffy with a delicious garlic butter topping.
• Serving – This recipe makes approximately 36 garlic knots. Keep in mind you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Flour – I used strong bread making flour for these garlic knots.
• Salt – Regular table salt works just fine.
• Yeast – I like to use instant yeast. This type of yeast is added directly to the dry ingredients and no proving is needed.
• Sugar – Sugar is added to yeast dough to help it rise.
• Olive oil – A small amount of olive oil is added to the dough.
• Water – Warm water is needed for yeast dough to make the yeast active and rise.
• Garlic butter topping – The topping uses butter, minced garlic, salt and minced parsley. It’s very easy to make and delicious.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Combine dry ingredients – In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
2. Add water – Make a well in the middle of the flour and pour in the water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. The dough should be really sticky at this point.
3. Knead dough – Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it’s soft, elastic and springs back when touched. This will take between 5 – 10 minutes.
4. Allow dough to rise – Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
5. Punch dough dough – Punch down the dough and place it on a lightly floured surface. Flatten it out slightly and divide it into 4 equal portions.
6. Form garlic knots – Take each portion and flatten it out to a rectangle/square shape that’s approximately 6 x 5 inches. Cut it into 8 equal portions. Take each portion and stretch it out like a shoelace to about 6 inches in length. Tie it into a knot and repeat for as many as you are making.
7. Allow garlic knots to rise – Line a baking sheet with parchment paper. Place about 15 on a baking sheet about 2 inches apart. Cover with a damp tea towel leave to rise until doubled in size. About 1/2 hour to 1 1/2 hours.
8. Bake garlic knots – Preheat oven to 400 degrees F. Bake the garlic knots for 12 – 15 minutes or until golden and ready. Remove from oven.
9. Make topping – In a small sauce pan set over medium heat, add the butter until it melts. Add the garlic and salt and stir for just a few seconds. Leave to cook for only about 1 minute. Remove from heat and add the parsley. Stir well. Remove from heat.
10. Brush garlic knots and serve – Brush the garlic knots with the garlic butter and serve immediately.

Recipe Tips

• Use bread flour – I strongly recommend using bread/strong flour for this baguette bread. It contain higher protein which produces more gluten. This ensures the bread rises properly.
• Make sure the water is at the correct temperature – If the water is too cold, the yeast won’t activate. On the flip side, if it’s too hot, the yeast won’t work. Yeast will be activated between 105 degrees F (40 degrees C) and 115 degrees F (46 degrees C).
• Knead the dough until elastic – It’s important to knead the dough until it’s soft and elastic. This means it was easily be stretched. Kneading the dough will vary in times. Generally anywhere between 3 – 5 minutes.

Substutions

• Dough – I used my Homemade Pizza Dough recipe for these Garlic Knots. You can always use prepurchased dough, but I can’t guarantee the same results.
• Toppings – I used a butter based topping but feel free to use olive oil. If you like a different herb, you could try out fresh basil as well.
• Additions – For extra flavour, add a little grated parmesan on the tops before baking.

Serving

• Serve them with soups – It goes without saying that these Garlic Knots go great soups like the Slow Cooker Minestrone Soup, Leek & Potato Soup and so many more.
• They are great on their own – And of course, these are wonderful on their own warm out of the oven.

Frequently Asked Questions

Cheese Garlic Fingers

If you’ve never tried Cheesy Garlic Fingers, what are you waiting for? These are a classic East Coast Canadian treat that everyone loves. Made with homemade Pizza Dough, topped with garlic butter and lots of mozzarella cheese. Great served as an appetizer, a side dish or a starter.  Great however you choose to serve them.  Take a look!

Check out this recipe

Fluffy White Dinner Rolls

These are the perfect Fluffy White Dinner Rolls that you’ve been looking for. A long time love of mine and a recipe I make regularly for my family. They don’t last long!

Check out this recipe

Homemade Marinara Sauce

You can’t beat the richness and taste of Homemade Marinara Sauce. This is a sauce I’ve been making for two decades, it’s highly versatile and easy to store. 

Check out this recipe

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Homemade Garlic Knots

Homemade Garlic Knots are a classic pizzeria favourite. These are made using homemade pizza dough that has a double rise. Baked until golden and puffed up and then topped off with a herb garlic butter. A great addition to any dinner night at home!

Prep Time30 minutes mins

Cook Time15 minutes mins

Rise Time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Appetizer, Bread, Starter

Cuisine: Italian, North American

Keyword: dough, Garlic Knots

Servings: 36 servings

Calories: 72kcal

Author: Julia Pinney

Ingredients

For the dough:

• 4 Cups flour strong white bread
• 1 level teaspoon of sea salt
• 1 1/4-ounce or 7 grams packet instant yeast
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups warm water hot to touch

Other:

• 5 Tablespoons butter
• 2 cloves Garlic crushed
• 1/2 Teaspoon salt
• 1 Tablespoon finely chopped parsley

US Customary – Metric

Instructions

• In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
• Make a well in the middle of the flour and pour in the water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. The dough should be really sticky at this point.
• Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it’s soft, elastic and springs back when touched. This will take between 5 – 10 minutes.
• Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
• Punch down the dough and place it on a lightly floured surface. Flatten it out slightly and divide it into 4 equal portions.
• Take each portion and flatten it out to a rectangle/square shape that's approximately 6 x 5 inches. Cut it into 8 equal portions. Take each portion and stretch it out like a shoelace to about 6 inches in length. Tie it into a knot and repeat for as many as you are making.
• Line a baking sheet with parchment paper. Place about 15 on a baking sheet about 2 inches apart.
• Cover with a damp tea towel leave to rise until doubled in size. About 1/2 hour to 1 1/2 hours.
• Preheat oven to 400 degrees F. Bake the garlic knots for 12 – 15 minutes or until golden and ready. Remove from oven.

For the topping

• In a small sauce pan set over medium heat, add the butter until it melts. Add the garlic and salt and stir for just a few seconds. Leave to cook for only about 1 minute. Remove from heat and add the parsley. Stir well. Remove from heat.
• Brush the garlic knots with the garlic butter and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Homemade Garlic Knots

Amount Per Serving (1 Garlic Knot)

Calories 72 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 47mg2%

Potassium 15mg0%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 49IU1%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Homemade Garlic Knots appeared first on Julia's Cuisine.

I’m a huge Carrot Cake fan and have been wanting to get this muffin recipe upon the Blog for ages now. I’ve been making these muffins for years and they just never made there way over here for a recipe. So, the other day I got it all ready to make the muffins, photograph them and get them written out to share. Unfortunately, I added way too much butter and basically ended up with carrot scones….lol. But I had time and ingredients to make another batch and I’m finally sharing them today.

A perfect Easter treat to share at a Brunch, dessert or just a snack.

Get 40+ Easter Brunch Recipes here plus tips to host a stress free event at home!

What Are These Muffins Like

• Difficulty – I’d rate these muffins as pretty easy to make. Be sure to follow the recipe card to achieve the results you see here. 
• Taste – These muffins are soft, tender and filled with the warm spices of cinnamon and nutmeg.
• Serving – This recipe makes 12 regular sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon and nutmeg to add a deep and rich flavour to these cookies.
• Rising agent – Baking powder is used in these muffins to get them to rise.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugar – I used granulated white sugar for the muffins.
• Butter – These muffins use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Carrots – I used finely shredded carrots for these cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
2. Combine dry ingredients – Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
3. Mix muffin batter – Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
4. Bake – Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
5. Serve or store – Can be eaten straight away or stored in a airtight container for three days.

Recipe Tips

• Use room temperature ingredients – These muffins need to use room temperature eggs and butter. Soft butter incorporates better into the muffin batter. And room temperature eggs come to full volume when mixed.
• Watch baking time – These muffins baked at 22 minutes in my oven. Keep an eye on them as they make take a minute or two more or less.

Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent muffin or a sugar glaze.

Serving and Storage

• At room temperature – You can keep these muffins in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these muffins in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these muffins, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.

Frequently Asked Questions

Spiced Carrot Cake Cookies

If you're a fan of Carrot Cake, you'll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

Check out this recipe

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. 

Check out this recipe

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

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Carrot Cake Muffins

Who can resist warm Carrot Cake Muffins straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea.

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: carrots, muffins

Servings: 12 muffins

Calories: 275kcal

Author: Julia Pinney

Ingredients

• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup granulated white sugar
• 3 large eggs at room temperature
• 1 Teaspoon vanilla extract
• 2 1 /2 cups carrots shredded (apprx 5 medium)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
• Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
• Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
• Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
• Can be eaten straight away or stored in a airtight container for three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving

Calories 275 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 82mg27%

Sodium 306mg13%

Potassium 144mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 5878IU118%

Vitamin C 2mg2%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Carrot Cake Muffins appeared first on Julia's Cuisine.

Coming at you today, these light and airy scones topped with fresh whipped cream and strawberries. For this recipe I used my basic Light and Fluffy Scones recipe and just filled them with whipped cream and strawberries. They are truly delightful!

What Are These Scones Like

• Difficulty – These are pretty easy to make. But you do have to pay close attention to the recipe to make sure you get them right. They only take about 30 minutes from start to finish.
• Taste – These scones are light with a crusted top. They are not sweet which makes the whipped cream and strawberry filling even better.
• Serving – This recipe will make between 8 – 10 scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

Ingredients

• All purpose flour – This is the most common type of flour used in baked good and is sometimes referred to as plain flour. You can buy it in all supermarkets.
• Sugar – Granulated white sugar is added to the scone dough to add a little bit of sweetness.
• Baking powder – Quite a lot of baking powder is added to these scones to give them a really good rise.
• Salt – I used regular table salt. Salt helps enhance the taste of the scone.
• Butter – Cold butter is cut into the scones. This helps give them a light and airy texture.
• Milk – I used full fat milk in these scones. It adds to the light an fluffy texture.
• Egg – I used one whisked egg to brush the tops of the scones before baking.
• Whipping cream – I whipped fresh cream to fill the scones.
• Fresh strawberries – Try to get really good fresh strawberries for these scones for optimal taste and texture.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Finish dough – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly. Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
4. Knead the dough – Place the dough on a lightly floured surface and lightly dust the top of the dough with flour. Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
5. Cut and bake scones – Using a floured 2 inch cookie cutter, cut the dough into 10 circles. Place the dough circles on your baking tray. Whisk the egg and brush the top of the unbaked scones. Bake between 15 – 18 minutes or until golden and risen. Remove from oven and allow to cool.
6. Mix whipping cream – In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
7. Assemble scones – Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

Recipe Tips

• Always use cold butter – This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.
• Don’t over mix the batter – Over mixing may result in dry and crumbly scones.
• Whipping cream – Always use a cold bowl and cold beaters. For sweetened cream, add a tablespoon of sugar and allow it to dissolve for 5 minutes before whipping.
• Serving – For optimal freshness, don’t assemble until you are about to serve these scones.

Substitutions

• Scones – I don’t recommend any changes to these scones to achieve the same results. This recipe has been tried and tested for a long time and it’s great as is…lol.
• Whipping cream – You could fill them with creme fraiche, vanilla Greek yogurt or even cool whip.
• Fresh strawberries – You could opt for any berries like raspberries, blueberries or blackberries.

Serving and Storage

• Serving – These would be great at an Easter brunch, for Mother’s day or to have as an afternoon treat.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

Frequently Asked Questions

Light & Fluffy Scones

Make these Light & Fluffy Scones for your next afternoon treat. Using minimal ingredients with easy prep and baking time! Great served with butter and jam.

Check out this recipe

Lemon Curd Filled Scones

What better way to head into May than with these Lemon Curd Filled Scones. Light and airy scones with a sweet lemon filling.

Check out this recipe

Blueberry Drop Scones

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

Check out this recipe

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Strawberry Cream Scones

Spring calls for these light and fluffy Strawberry Cream Scones. A perfect scone with fresh whipped cream and topped with fresh seasonal strawberries. Great or brunches, snacks, picnics and afternoon tea at home.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Breakfast, Brunch

Cuisine: British, North American

Keyword: scones, strawberries

Servings: 10 scones

Calories: 324kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 3 tablespoons granulated white sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup butter cold
• 2/3 cup full fat milk
• 1 Egg lightly whisked for brushing
• 1 cup whipping cream
• 1 pint strawberries roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 425F. Grease a large baking tray and set aside.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
• Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
• Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
• Place the dough on a lightly floured surface and lightly dust the top of the dough with flour.
• Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
• Using a floured 2 inch cookie cutter, cut the dough into 10 circles.
• Place the dough circles on your baking tray.
• Whisk the egg and brush the top of the unbaked scones.
• Bake between 15 – 18 minutes or until golden and risen.
• Remove from oven and allow to cool.
• In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
• Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cream Scones

Amount Per Serving (1 scone with whipped cream and strawberries)

Calories 324 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 84mg28%

Sodium 454mg20%

Potassium 183mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 743IU15%

Vitamin C 35mg42%

Calcium 179mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Strawberry Cream Scones appeared first on Julia's Cuisine.

We have officially finished with Halloween content and are sticking with seasonal fall recipes until Christmas is upon us! Which, by the way, is only 56 days away. I already have a lot of new holiday content planned and can’t wait to share with you all in just a few short weeks. I’ll probably sharing Christmas and other holiday recipes by the third week of November. And if you are already starting to get things organised there are so many great Christmas recipes already here on the website.

For now, we¡re going to take a look at these sweet little muffins. Muffins are great because they are easy to make and I declare them a Breakfast food!

Check out 20 Breakfast Muffin Recipes!

What Are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with apples and cranberries. They have a light crumb and are a great size.
• Serving – This recipe makes 12 medium sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the muffin batter to give it extra fall flavour.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used whole milk for the muffins.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces. It’s best to use firm apples like Figi, Granny Smith or Macintosh for baking.
• Dried cranberries – I added dried cranberries to this recipe and it works so well with the diced apples. Sometimes dried cranberries are call Craisins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Finish muffin batter – Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Stir in the diced apples and dried cranberries.
5. Bake – Pour evenly into prepared muffin tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean.
6. Cool and serve – Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

Substitutions

• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.
• Dried cranberries – Yes, you can use fresh cranberries as well.
• Additions – You can add about 1/2 cup of chopped pecans or walnuts to this cake for an additional flavour and texture boost.

Serving and Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

Frequently Asked Questions

Apple Cake Squares

These Apple Cake Squares are exactly what you'll want to have with a cup of tea this fall. A moist cake square filled with diced apples and cinnamon sugar. They are great served just like this or dressed up with fresh whipped cream or vanilla ice cream.

Check out this recipe

Cranberry Almond Scones

Light and fluffy Cranberry Almond Scones are the perfect holiday treat. Made using a simple scone batter, filled with sweet dried cranberries and topped with a few slivered almonds. Great served with butter and jam.

Check out this recipe

Mixed Berry Breakfast Muffins

Start the year with a batch of these Mixed Berry Breakfast Muffins. Moist and delicious muffins made using a bag of mixed frozen berries, pantry staples and yogurt for a fantastic result.

Check out this recipe

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Apple Cranberry Muffins

Make these seasonal Apple Cranberry Muffins for a perfect treat this fall. An easy to make muffin batter with a hint of cinnamon and filled with diced apples and dried cranberries.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: North American

Keyword: apple recipes, breakfast muffins, cranberries

Servings: 12 muffins

Calories: 220kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups all purpose flour
• 1 Teaspoon baking powder
• 1/4 Teaspoon salt
• 2 Teaspoons cinnamon
• 1/2 Cup butter
• 2/3 Cup sugar
• 2 Eggs
• 1 Teaspoon vanilla
• 3/4 Cups milk
• 2 medium apples peeled cored and cut into 1/2 inch pieces
• 1/2 cup dried cranberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
• In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
• In the bowl of your electric mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Stir in the diced apples and dried cranberries.
• Pour evenly into prepared muffin tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apple Cranberry Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 162mg7%

Potassium 89mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 19g21%

Protein 3g6%

Vitamin A 318IU6%

Vitamin C 1mg1%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Looking for a great new muffin recipe this fall? Why not take a look at these Pecan Chocolate Chip Muffins. You can never ever go wrong with a great muffin. And that’s just what I have for your today. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.

What Are These Muffins Like

• Difficulty – These are really easy muffins to make and you don’t even need a mixer. You can put them together in about 10 minutes and baking time is about 15 – 20 minutes. Just make sure not to over bake them or they will turn out dry.
• Taste – A great chocolate flavour with lots of chocolate chips and chopped pecans.
• Serving – This recipe makes 14 medium muffins.

Ingredients

• Chocolate – I used a mix of semi sweet chocolate and chocolate sweet chocolate chips.
• Flour – All purpose flour.
• Rising agents – Baking powder and baking soda.
• Salt – Regular table salt.
• Sugar – Packed brown sugar.
• Butter– Unsalted butter at room temperature.
• Eggs – Large eggs at room temperature.
• Milk – Whole dairy milk.
• Vanilla – Vanilla extract.
• Nuts – I used chopped pecans in these muffins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
2. Melt chocolate – In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda and salt.
4. Combine milk and vanilla – In a separate bowl, whisk the vanilla into the milk.
5. Mix wet ingredients – In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
6. Finish muffin batter – In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
7. Bake muffins – Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

Substitutions

• Semi sweet chocolate chips – You can opt for milk or white chocolate chips for a different flavour. But don’t omit the chocolate chips as they add moistness to the muffins.
• Pecans – I added chopped pecans to the batter. Alternatively, you could add chopped walnuts or pistachios. Or you could leave them out all together.

Serving & Storage

I think these are great just as they are. Nothing else needed to make these chocolate muffins any better. They are a great weekend treat for breakfast, why not! You can add to to a brunch table, use them for afternoons snacks or even stock your freezer with them. However you choose to serve them, they are delish!

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

Frequently Asked Questions

Orange Pecan Streusel Muffins

Bring some sunshine into your kitchen table with these Orange Pecan Streusel Muffins. A muffin loaded with pecans, cinnamon, and orange zest for a fresh pop of flavour. Make them for your next weekend brunch.

Check out this recipe

Walnut Topped Double Chcolate Muffins

These Walnut Topped Double Chocolate Muffins are the perfect way to start any day! A moist chocolate muffin filled with dark chocolate chips and topped with chewy walnuts. A perfect treat for breakfast, brunch or after school snacks. Make a batch today!

Check out this recipe

Double Chocolate Buttermilk Muffins

What better way to indulge than with these delicious Double Chocolate Buttermilk Muffins. An ultra chocolate muffin filled with chocolate chips for an intense flavour. Easy to make and they are guaranteed to be a crowd pleaser.

Check out this recipe

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US CustomaryMetric

Pecan Chocolate Chip Muffins

Add these Pecan Chocolate Chip Muffins to your fall baking soon. An easy to make muffins loaded with semi sweet chocolate chips and chopped pecans for a fantastic flavour.

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: chocolate chips, fall baking, pecans

Servings: 14 muffins

Calories: 301kcal

Author: Julia Pinney

Ingredients

• 5 Oz semi sweet chocolate
• 1/2 cup semi sweet chocolate chips
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/2 cup butter unsalted and at room temperature
• 2 large eggs at room temperature
• 2/3 cup milk
• 1 teaspoon vanilla
• 3/4 cup pecans roughly chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
• In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk the vanilla into the milk.
• In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
• In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
• Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pecan Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 46mg15%

Sodium 225mg10%

Potassium 176mg5%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 22g24%

Protein 4g8%

Vitamin A 271IU5%

Vitamin C 0.1mg0%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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So, so today, I’m bringing another fall inspired recipe with these delicious Apple Cake Squares. If you’re an apple dessert fan, these are a must make. Much like my Mini Apple Cinnamon Crumbles, or even the Mini Pumpkin Pies, these are perfect for fall entertaining and Thanksgiving. You can bring them to a holiday event or a potluck. Don’t forget the ice cream!

Check out more Delicious Desserts For Fall!

What are These Apple Cake Squares Like

• Difficulty – This recipe is pretty easy to make and uses basic pantry staples plus apples. It comes together pretty quickly and bakes in about 35 minutes
• Taste – Just as the recipe states, it’s tastes just like apples and cinnamon. If you’ve had a chance to try out the Apple Cinnamon Strudel Muffins, these are a like their cousin! One of things that makes this loaf so great, is tossing the apples in a brown sugar and cinnamon mixture before adding them to the cake. A game changer! It’s soft, moist and holds it shape when cut into squares.
• Serving – This recipe is baked in an 8 x 8 brownie pan and makes 16 brownie size servings. You can easily cut the cake squares larger if you prefer.

Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the cake batter as well as in the cinnamon mixture for the apples.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Baking Soda – Baking soda is also used as a rising agent in this loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used buttermilk which is richer than regular milk.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces. It’s best to use firm apples like Figi, Granny Smith or Macintosh for baking.
• Brown sugar – Brown sugar is used in coating the apples in the cinnamon sugar mixture.

Instructions

1. Preheat oven – Grease and line with parchment paper an 8 x 8 inch baking pan. Preheat oven to 350 degrees f/180 degrees c.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
3. Mix butter, sugar and eggs – In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
4. Mix batter – Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
5. Combine apples with brown sugar – In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
6. Fill baking pan – Pour half of the batter into the prepared pan. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
7. Bake – Bake between 30 – 40 minutes.
8. Cool – Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place on a cooling rack. Leave to cool.

Recipe Tips

• Evenly dice the apples – It’s important that you dice the apples the same size so they all fully cook and are soft.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cake is baked. The baking time may vary between 30 – 40 minutes. Mine baked perfectly in 35 minutes.
• Allow to cool before cutting – If you cut the cake when it’s hot, it will be difficult and the cake may crumble apart. It’s best to let it cool down before cutting into it.

Substitutions

• Buttermilk – You can use whole milk, sour cream or even Greek yogurt in this cake. Results will vary slightly but it will still work great.
• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.
• Additions – You can add about 1/2 cup of chopped pecans or walnuts to this cake for an additional flavour and texture boost.

Serving and Storage

• Serving – This is a great loaf to serve at a Brunch or to add to a Thanksgiving buffet this fall. You can slice it up and serve it with butter and honey, delicious. Alternatively, you can dress it up for dessert with fresh whipped cream and Homemade Caramel Sauce. A perfect fall treat.
• Storage – Store on the counter in an airtight container up to two days. In the fridge for about five days. And you can even wrap it and keep in stored in the freezer for about two months.

Frequently Asked Questions

Caramelized Apples

Caramelized Apples are the perfect fall treat. Made with apples, butter, brown sugar and cinnamon and cooked in under 30 minutes. They make the perfect topping for pancakes, waffles or to serve all on their own.

Check out this recipe

Apple Cinnamon Loaf

This delicious Apple Cinnamon Loaf is packed full of seasonal flavors. A quick bread made with pantry staples and diced apples tossed in cinnamon sugar for the perfect fall treat. A great loaf to add to a Thanksgiving table, a brunch any day of the week or just to enjoy with a cup of tea!

Check out this recipe

Easy Apple Danish

This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!

Check out this recipe

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US CustomaryMetric

Apple Cake Squares

These Apple Cake Squares are exactly what you'll want to have with a cup of tea this fall. A moist cake square filled with diced apples and cinnamon sugar. They are great served just like this or dressed up with fresh whipped cream or vanilla ice cream.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Brunch, Dessert, Snack

Cuisine: North American

Keyword: apple desserts, fall baking, thanksgiving recipes

Servings: 16 cake squares

Calories: 185kcal

Author: Julia Pinney

Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter room temperature
• 3/4 cup granulated white sugar
• 2 large eggs room temperature
• 3/4 cup buttermilk
• 2 teaspoons vanilla

For the Apple Cinnamon layer:

• 2 medium apples peeled, cored and cut into 1/2 inch pieces
• 1/3 cup brown sugar
• 1 tablespoon cinnamon

US Customary – Metric

Instructions

• Grease and line with parchment paper an 8 x 8 inch baking pan. Preheat oven to 350 degrees f/180 degrees c.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
• In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
• Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
• In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
• Pour half of the batter into the prepared pan. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
• Bake between 30 – 40 minutes.
• Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place on a cooling rack. Leave to cool.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apple Cake Squares

Amount Per Serving (1 cake square)

Calories 185 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 40mg13%

Sodium 202mg9%

Potassium 74mg2%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 244IU5%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Apple Cake Squares appeared first on Julia's Cuisine.

It’s September! Who’s ready to start taking a look at Fall treats? It’s my favourite season and I’m ready for desserts like Caramelized Pears or my delicious Pear and Cardamon Cake. Those are two recipes you’ll love to try for fall. Just the other week, I took a peek into fall with the Caramelized Apples and now I’m sharing these wonderful fall inspired Pear Turnovers. Let’s take a look below.

What are These Turnovers Like

• Difficulty – Although these are very easy to make, read over the recipes notes section to make sure you get yours just right.
• Taste – These have decadent and rich caramelized pear filling wrapped in a flaky puff pastry crust.
• Serving – This recipe makes 8 turnovers. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Puff pastry – I used ready to roll puff pastry. This can usually be found in the freezer or chiller section of you local supermarket.
• Pears – You can use any kind of pears for this recipe. I used Bartlett pears as this was what my supermarket had. I used about 1 1/2 pounds of pears for this recipe. That was 6 pears.
• Butter – Unsalted butter is used to cook the pears in on the stovetop.
• Brown sugar – I added brown sugar to the butter to create a caramel like syrup to add the pears. It gives an overall amazing flavour to the pears.
• Cinnamon – A little ground cinnamon brings out the fall flavours in these turnovers.
• Egg – A whisked egg is used to brush the tops of the pastry before baking. This will give them a golden colour.
• White sugar – Granulated white sugar is used to sprinkle on top of the the turnovers just before baking. This gives them a little sweet exterior as well as caramelizing the tops of the turnovers.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
2. Heat butter and brown sugar – In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
3. Cook pears – Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
4. Fill turnovers – Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
5. Bake – Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

Recipe Tips

• Use cold puff pastry – This is really important, so make sure you use puff pastry that you have either just defrosted or taken out of the fridge. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Cool filling – Allow the filling to cool before filling the pastry. The pastry will tear if the filling is too hot
• Don’t overfill the pastry – It’s easy to want to put too much jam in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Make ahead – These can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Pears – Alternatively, you could use apples, plums, peaches or nectarines.
• Topping – These can be left plain, dusted with powdered sugar or you can add an easy Sugar Glaze.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

Pear & Cardamom Cake

Ending September with this impressive, yet simple enough Pear and Cardamom Cake. This flavoursome spice cake with a caramelized pear topping is a great dessert for fall.

Check out this recipe

Easy Apple Cinnamon Turnovers

These Easy Apple and Cinnamon Turnovers are better than the box brand. Using minimal ingredients and put together, why not give them a try.

Check out this recipe

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US CustomaryMetric

Pear Turnovers

Let's head into the "Ber" months with these lightly spiced and comforting Pear Turnovers. Caramelized pears wrapped in freezer puff pastry and dusted with powdered sugar for the perfect fall treat!

Prep Time20 minutes mins

Cook Time40 minutes mins

Chill time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: fall baking, fall dessert, pears, puff pastry

Servings: 8 turnovers

Calories: 296kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry
• 6 pears peeled cored and diced small
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1-2 tablespoons granulated white sugar for sprinkling
• 1 egg for brushing the pastry

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
• In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
• Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
• Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
• Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pear Turnovers

Amount Per Serving (1 turnover)

Calories 296 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 28mg9%

Sodium 109mg5%

Potassium 187mg5%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 18g20%

Protein 3g6%

Vitamin A 152IU3%

Vitamin C 6mg7%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon

The post Pear Turnovers appeared first on Julia's Cuisine.

If you are new to making danishes, don’t be intimidated. They are no where near as difficult as you might think. It just requires cutting and folding with a filling in the centre. And much like the Nutella Puff Pastry Braid, this one will be a crowd pleaser.

What is this Danish Like

• Difficulty – This is a medium difficulty recipe. Although it’s isn’t difficult to make, you should pay attention when cutting and folding the pastry. There are images below to help you along the way.
• Taste – It has the perfect combination of a tart berries, creamy and sweet cream cheese and a very crisp pastry exterior.
• Serving – This danish makes eight good sized servings.

Ingredients

This recipe ingredient list is broken down into three parts: The berry filling, the cream cheese filling and the pastry layer.

• For the berry filling – For the filling I used mixed frozen berries, granulated white sugar and cornstarch.
• For the cream cheese layer – This filling uses cream cheese and granulated white sugar.
• The pastry layer – I used a sheet of puff pastry which was topped with a brushed egg wash and granulated white sugar.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

• Make the berry compote – Put the berries and the sugar in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Continue to cook for about 10 more minutes over a low heat until it reduces. Combine the corn starch with 2 tablespoons of water. Pour this mixture into the berry mixture and stir until it thickens. Remove from heat and leave to cool.
• Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
• Make cream cheese filling – In a medium sized mixing bowl, combine the cream cheese with the sugar. Mix on high speed for about 2 minutes until really smooth. Set aside.
• Cut pastry – Lay the cold pastry out of a sheet of parchment paper. Using a knife, gently score the pastry into thirds. Next, cut around six to eight equal strips on each side. *see images in post to help*
• Fill the pastry – Evenly spread the cream cheese mixture in the centre of the pastry. Then top with the berry filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
• Chill the pastry – Place the prepared pastry braid in the fridge for about 20 minutes to chill.
• Finish and bake – Brush the pastry with the egg wash.Sprinkle over a little sugar and bake for around 20 minutes or until golden and puffed.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Just cover it and refrigerate it until baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – When putting the braid together, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to fold properly.
• Chill the braid before baking – It’s important to place the prepared danish in the fridge for about 20 minutes before baking. This will ensure the pastry puffs properly.

Substitutions and Flavour Changes

• Puff Pastry – I recommend using store bought puff pastry, but if you have your own recipe, you could use it. Alternatively, this recipe would also work with shortcrust pastry, filo pastry or Leftover Pizza Dough.
• Berry filling – You could keep this recipe really simple by using a jam filling or a store bought compote filling. And yes, you can use fresh berries in place of the frozen ones if you prefer.

Serving

This Danish would be great alongside a weekend brunch or a dessert any day of the week. Here’s a few things you could serve it with to make the danish even more delicious.

• Fresh whipped cream
• Ice cream
• Custard
• Homemade Lemon Curd

Frequently Asked Questions

Easy Apple Danish

This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!

Check out this recipe

Lemon Cream Cheese Danish

This Lemon Cream Cheese Danish is everything you need right now. Using puff pastry with a cream cheese and Lemon Curd filling, it's delicious. Then topped off with a sweet glaze to make it just a little bit extra.

Check out this recipe

Puff Pastry Jam Turnovers

These easy Puff Pastry Jam Turnovers use just five ingredients! A flaky pastry filled with a sweet jam of your choice and topped with a sugar glaze. A great brunch, snack or even dessert.

Check out this recipe

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US CustomaryMetric

Berry Cream Cheese Danish

Make this Berry Cream Cheese Danish for a wonderful summer dessert. Made using store bought puff pastry, frozen mixed berries, a tub of cream cheese and a few pantry staples. It's great served as it is or topped with fresh whipped cream or ice cream!

Prep Time20 minutes mins

Cook Time40 minutes mins

Chill time20 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: berry desserts, berry recipes, danish

Servings: 8 servings

Calories: 362kcal

Author: Julia Pinney

Ingredients

For the berry filling

• 3 cups mixed berries frozen
• 3 tablespoons granulated white sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the cream cheese filling

• 8 oz cream cheese softened
• 1/4 cup granulated white sugar

Other ingredients

• 1 sheet puff pastry
• 1 egg beaten
• 2 tablespoons granulated white sugar

US Customary – Metric

Instructions

• Make the berry compote. Put the berries and the sugar in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Continue to cook for about 10 more minutes over a low heat until it reduces. Combine the corn starch with 2 tablespoons of water. Pour this mixture into the berry mixture and stir until it thickens. Remove from heat and leave to cool.
• Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
• In a medium sized mixing bowl, combine the cream cheese with the sugar. Mix on high speed for about 2 minutes until really smooth. Set aside.
• Lay the cold pastry out of a sheet of parchment paper. Using a knife, gently score the pastry into thirds. Next, cut around six to eight equal strips on each side. *see images in post to help*
• Evenly spread the cream cheese mixture in the centre of the pastry. Then top with the berry filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
• Place the prepared pastry braid in the fridge for about 20 minutes to chill.
• Brush the pastry with the egg wash.Sprinkle over a little sugar and bake for around 20 minutes or until golden and puffed.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Berry Cream Cheese Danish

Amount Per Serving (1 serving)

Calories 362 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 49mg16%

Sodium 174mg8%

Potassium 95mg3%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 20g22%

Protein 5g10%

Vitamin A 437IU9%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Today I’m bringing you these delicious little Lemon Cream Cheese Turnovers! If you have tried the Lemon Cream Cheese Danish, these have to be next on your list!

What are These Turnovers Like

• Difficulty – Although these are very easy to make, there are three parts. The lemon curd, the cream cheese filling, the glaze and assembly. All parts are easy and you can make them easier by using store bought lemon curd.
• Taste – These have a sweet lemon filling with the contrast of the the flaky pastry.
• Serving – This recipe makes 9 turnovers, although there are only 9 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

Although this recipe is easy, it does have four separate components for it to all come together.

• For the Lemon Curd – Lemon curd uses eggs, sugar, lemon juice and butter.
• Cream cheese filling – This is a very simple filling made from cream cheese, powdered sugar and vanilla extract.
• Sugar glaze – You will only need powdered sugar and milk to make the glaze.
• Other ingredients – I used store bought puff pastry and one egg is used to brush the pastry before baking.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

• Preheat oven and prepare baking pan – Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.
• Make lemon curd
  • Add the eggs, sugar and lemon juice to a double boiler. Whisk constantly until it becomes smooth and thick. This could take up to 8 minutes.
  • Strain the lemon curd in a fine strainer to get out any lumps. Stir in butter and set aside.
• Make cream cheese filling
  • In a medium bowl, combine the powdered sugar and the cream cheese. Beat on high speed until smooth, about 2 minutes. Beat in the vanilla extract and mix for about 30 seconds.
• Make the glaze
  • Combine the powdered sugar with the milk and vanilla. Whisk to combine until there are no lumps. Set aside.
• Assemble the turnovers
  • Cut the pastry into 9 equal squares. Place the squares on top of the baking tray.
  • Place a tablespoon of cream cheese filling in the centre of each pastry square. Top with a tablespoon of lemon curd. Be careful not to overfill too much.
  • Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
  • Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork.
  • Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
  • Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

Recipe Tips

• Making Homemade Lemon Curd – Don’t stop whisking! It’s super important to whisk constantly when making this filling. It has a high egg content which mean it could easily curdle if you aren’t constant. If you prefer, you can buy lemon curd to make it really easy.
• Use chilled puff pastry – Don’t allow your pastry to go warm, it will be difficult to shape properly. Keep it in the fridge until you are just about to use it.
• Don’t overfill the pastry – It’s easy to want to put too much filling in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Allow it to cool – I know this is the hardest part, but let it cool before you glaze it so the glaze sticks to the danish.

Substitutions

• Homemade Lemon Curd – You can easily use store bought lemon curd
• Puff Pastry – I used store bought puff pastry, but if you have your own recipe, you could use it.
• Cream cheese filling – If you prefer, you could just use the lemon filling. Double up if you are skipping the cream cheese filling. Or you could change the filling all together like in this Nutella Puff Pastry Braid.

Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them unglazed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Puff Pastry Jam Turnovers

These easy Puff Pastry Jam Turnovers use just five ingredients! A flaky pastry filled with a sweet jam of your choice and topped with a sugar glaze. A great brunch, snack or even dessert.

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Easy Apple Cinnamon Turnovers

These Easy Apple and Cinnamon Turnovers are better than the box brand. Using minimal ingredients and put together, why not give them a try.

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Easy Nutella Pastries

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Lemon Cream Cheese Turnovers

Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: easy dessert recipes, lemon curd, puff pastry

Servings: 9 turnovers

Calories: 304kcal

Ingredients

For the Lemon Curd

• 3 large eggs
• 1/2 cup granulated white sugar
• 1/2 cup lemon juice
• 2 tablespoons butter

For the cream cheese filling

• 115 g cream cheese
• 30 g powdered sugar
• 1 teaspoon vanilla extract

For the Glaze

• 1/3 cup powdered sugar
• 2 tablespoons milk more if needed
• 1 teaspoon vanilla extract

Other ingredients

• 1 sheet puff pastry
• 1 egg for egg wash
• 1 tablespoon milk
• 1 tablespoon granulated white sugar

Instructions

• Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.

Make The Lemon Curd:

• Add the eggs, sugar and lemon juice to a double boiler. Whisk constantly until it becomes smooth and thick. This could take up to 8 minutes.
• Strain the lemon curd in a fine strainer to get out any lumps. Stir in butter and set aside.

Make the Cream Cheese Filling:

• In a medium bowl, combine the powdered sugar and the cream cheese. Beat on high speed until smooth, about 2 minutes. Beat in the vanilla extract and mix for about 30 seconds.

Make the glaze:

• Combine the powdered sugar with the milk and vanilla. Whisk to combine until there are no lumps. Set aside.

Assemble the turnovers:

• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray.
• Place a tablespoon of cream cheese filling in the centre of each pastry square. Top with a tablespoon of lemon curd. Be careful not to overfill too much.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork.
• Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Cooking time stated includes cooking the lemon curd as well as baking the turnovers.

Nutrition Facts

Lemon Cream Cheese Turnovers

Amount Per Serving (1 turnover)

Calories 304 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 100mg33%

Sodium 161mg7%

Potassium 87mg2%

Carbohydrates 35g12%

Fiber 0.4g2%

Sugar 14g16%

Protein 6g12%

Vitamin A 375IU8%

Vitamin C 5mg6%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Lemon Cream Cheese Turnovers appeared first on Julia's Cuisine.

I’m back today with another delicious lemon and blueberry recipe! Last week I posted Blueberry Lemon Puff Pastries and they are so good! And if you’ve been following along for any time at long, you’ll know my love for Loaf Cakes. They are generally easy to make, there is no decorating required and you can eat them for Breakfast!

Check out more Easy Loaf Cake Recipes!

What Is This Loaf Cake Like

• Difficulty – This is a pretty straight forward recipe to make. See the recipe notes section below to make sure your get your loaf just right.
• Taste – It’s all about spring fresh flavours with this loaf The loaf is sweet, loaded with blueberries with a hint of lemon flavour. It stays moist for days.
• Serving – This loaf makes about 10 servings. Of course, you can cut your slices smaller to serve more or cut them larger to serve less. And in the recipe card at the end of the post you can adjust serving sizes of the recipe.

Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder – This is the leavening agent used for the loaf cake.
• Salt – Regular table salt helps enhance flavours in the cake.
• Sugar – I used granulated white sugar.
• Sour cream – I used sour cream for the wet component for the cake
• Eggs – Large eggs at room temperature
• Lemon zest – This recipe uses lemon zest for the lemon component.
• Vanilla extract – Vanilla extract is often used in baking to help enhance the flavours.
• Butter – For the fat in the cake, this recipes uses unsalted butter at room temperature.
• Blueberries – I used frozen blueberries for this recipe.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
2. Sift dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Combine sugar and lemon zest – Combine the sugar with the lemon zest. Using your finger tips, combine the zest into the sugar.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
5. Add flour and sour cream – In three additions add the flour and sour cream, starting with the flour mixture.
6. Combine blueberries and flour – In a small bowl, gently toss the frozen blueberries in the one tablespoons of flour and set aside. Gently stir until just combined.
7. Bake – Pour into prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the centre comes out clean.
8. Cool cake – Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
9. Make glaze – Combine milk, icing sugar and vanilla extract. Whisk until it’s smooth, about one minute.
10. Glaze and serve – Drizzle the glaze over the cooled cake. Allow the glaze to set before storing in a container.
11. Cake will keep for about 3 days in an airtight container.

Recipe Tips

• Measure ingredients correctly – It’s easy to incorrectly measure ingredient and this often leads to undesirable baking results. If you can, use scales when baking. If not, make sure you measure all the cups correctly.
• Beat the butter, sugar and eggs until fluffy – This step is very important. When you are finished mixing these ingredients should be very light, pale yellow and fluffy. The process could take up to 6 minutes or so. This is what helps give the cake a lighter and fluffier texture, so make sure to mix properly.
• Use parchment paper to line your pan – It will make it easier to remove after it’s baked
• Check for the top browning – Check the cake at the halfway mark, if it’s browning too quickly, place a sheet of aluminum foll over the top for the remaining baking time.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cake is baked.

Substitutions

• Sour cream – you can substitute plain natural yogurt, Greek yogurt or even buttermilk.
• Lemon juice and zest – this cake can be changed using other citrus flavours like orange, lime or grapefruit. They will all work.
• Frozen blueberries – You can use fresh blueberries. Keep in mind that if using fresh blueberries, the cake may bake quicker because of less moisture being released into the cake.

Serving and Storage

• Serving the loaf cake
  • Serve with butter
  • Great with fresh whipped cream
  • Why not try Homemade Lemon Curd as a topping for a great treat
  • And of course, a cup of tea or coffee

• Storing the cake
  • Store in an airtight container on the counter up to three days
  • To freeze, wrap in freezer proof wrap (like plastic warp), and place in an airtight container. Will keep up to a month in the freezer. If freezing the cake, freeze it unglazed.

Frequently Asked Questions

Blueberry Lemon Puff Pastry Recipe

This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

Check out this recipe

Blueberry Lemon Muffins

Muffins make a great snack, breakfast or even an addition to a brunch. These Blueberry Lemon Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh lemon zest and juice, these have a bit of a tangy flavour. It goes so great with the sweetness from the fresh blueberries.

Check out this recipe

Lemon Blueberry Swiss Roll Cake

This Lemon Blueberry Swiss Roll Cake is a perfect dessert for warmer weather. A light and fluffy vanilla cake filled with fresh whipped cream, Lemon Curd and fresh blueberries. A perfect dessert or spring and summer!

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US CustomaryMetric

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is the perfect snacking cake for Spring. An easy to make loaf using frozen blueberries and lemon zest for a great flavour. The loaf is topped off with a sweet glaze for a great finishing touch.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: blueberry recipes, loaf cake, quick bread

Servings: 10 servings

Calories: 297kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• pinch salt
• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• Zest of one lemon
• 3 eggs at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1 1/2 cups blueberries
• 1 tbsp flour

For the Glaze

• 1 cup icing sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• Combine the sugar with the lemon zest. Using your finger tips, combine the zest into the sugar.
• In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• In three additions add the flour and sour cream, starting with the flour mixture.
• In a small bowl, gently toss the frozen blueberries in the one tablespoons of flour and set aside. Gently stir until just combined.
• Pour into prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the centre comes out clean.
• Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
• Combine milk, icing sugar and vanilla extract. Whisk until it's smooth, about one minute.
• Drizzle the glaze over the cooled cake. Allow the glaze to set before storing in a container.
• Cake will keep for about 3 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Lemon Blueberry Loaf Cake

Amount Per Serving (1 serving)

Calories 297 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 84mg28%

Sodium 183mg8%

Potassium 82mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 474IU9%

Vitamin C 2mg2%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Lemon Blueberry Loaf Cake appeared first on Julia's Cuisine.