Are you a fan of turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Puff Pastry Turnovers come together quickly using frozen puff pastry and a homemade strawberry filling. Then finished off with an easy sugar glaze for extra sweetness. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.

Why You’ll Love These Turnovers

• Difficulty – These are easy to make using store bought puff pastry, a home made strawberry compote and a simple sugar glaze.
• Taste – A delicious flaky pastry with a sweet strawberry filling and a sweetened sugar glaze.
• Serving – This recipe makes 9 turnovers, although there are only 8 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Strawberry compote – I made a homemade strawberry compote using fresh strawberries, sugar and lemon juice.
• Sugar glaze – I topped the turnovers with a sugar glaze using powdered sugar and milk.
• Puff pastry – I used ready to roll puff pastry from the suparmarket.
• Egg – A whisked egg is used to brush the tops of the turnovers before baking. This gives them a golden touch.

REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
2. Make compote – In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
3. Make glaze – In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
4. Cut and fill pastry – Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
5. Fold pastry – 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.
6. Bake – 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.
7. Add glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

Recipe Notes

• Use cold puff pastry – Important. 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.
• Don’t overfill the pastry – 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.
• 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.
• 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 – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Strawberry compote – You can use frozen strawberries. As well you can change the flavour by using blueberries or raspberries.
• Sugar glaze – Alternatively, you can leave them plain or use toppings like cream cheese glaze, chocolate glaze or any other topping that you like.

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, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

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!

Check out this recipe

Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

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Strawberry Puff Pastry Turnovers

These Strawberry Puff Pastry Turnovers are great to make ahead, freeze and enjoy for when the craving hits. Light and flaky puff pastry filled with a homemade strawberry compote and topped with a sugar glaze. A real easy and delicious treat that you can even have for breakfast.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: pie, strawberries

Servings: 8 turnovers

Calories: 264kcal

Author: Julia Pinney

Ingredients

For the strawberry compote

• 3 cups strawberries stems removed and roughly chopped
• 3 tablespoons sugar
• 1 tablspoon lemon juice

For the sugar glaze

• 1/3 cup powdered sugar
• 2 tablespoons milk

Other

• 1 sheet puff pastry
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
• In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
• In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. 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.

Nutrition Facts

Strawberry Puff Pastry Turnovers

Amount Per Serving (1 turnover)

Calories 264 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Sodium 110mg5%

Potassium 94mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

Vitamin C 24mg29%

Calcium 10mg1%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Strawberry Puff Pastry Turnovers appeared first on Julia's Cuisine.

Today, I’m bringing you these easy and delish Chocolate Chip Coconut Cookie Bars. Honest to goodness easy to make with only 8 ingredients and no mixing involved. Keep reading to find out how to make them pronto!

Check out these 20 Great Recipes with Chocolate Chips!

• Difficulty – This is a really easy cookie bar recipe and requires 8 ingredients. There is no mixing and it’s all done in under 30 minutes.
• Taste – These have a very chewy texture and a great chocolate, coconut and nutty flavour.
• Serving – This recipe will make approximately 30 cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.

Ingredients

• Cookie crumbs – I used cinnamon wafers but you can use any kind of cookie crumbs that you like.
• Sugar – A small amount of granulated white sugar is added to the cookie crumb base.
• Butter – Melted butter is addled to the cookie crumbs to make a decadent cookie base.
• Chocolate chips – I used semi sweet chocolate chips.
• Walnuts – Walnuts add a nice nutty and chewy texture to the bars.
• Condensed milk – This is the ingredient that makes these bars very chewy and decadent.
• Coconut – I used unsweetened shredded coconut to top the cookie bars.

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. Grease and line a 15 x 10 inch baking tray. Set aside.
2. Bake cookie base – In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
3. Top cookie base and bake – Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
4. Cool, cut and serve – Cut into bars or squares. Can be frozen!

Recipe Tips

• Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
• Watch baking time – Be careful not to over bake the cookie base. Mine baked in 12 minutes. It could easily be done before the 12 minute mark, so just keep an eye on them.
• Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge.

Substitutions

How to substitute condensed milk if you don’t have any!

• Evaporated milk – You can use evaporated milk and sugar. Simple. Just put about 1 cup/200 grams of sugar along with a can of evaporated milk in a saucepan. Bring to a gentle boil and then reduce heat to low and leave to simmer, stirring occasionally for about 20 minutes.
• Regular Fresh Milk – You can just use fresh milk.  If you want to do it this way, add about 2 cups/480 ml of milk to the saucepan along with 1 cup/200 grams of sugar.  Using the same method of boiling and reducing to simmer.  This process will take about 10 to 15 minutes longer than by using the evaporated milk.  Once it has reduced and thickened cut in about 2 tablespoons of butter and a dash of vanilla. 

Storage and Serving

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

Frequently Asked Questions

Chewy Chocolate and Dulce de Leche Bars

Put these Chocolate Dulce de Leche Bars on your must make list! A chewy bar cookie filled with coconut, oats, chocolate chips and delicious dulce de leche. No mixer required and they freeze great!

Check out this recipe

Maple Walnut Bars

Add a touch of decadence to your holiday cookies with these Maple Walnut Bars. A shortbread base topped with a creamy maple filling stuffed full of walnuts.

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

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Chocolate Chip Coconut Cookie Bars

Make these chewy and decadent Chocolate Chip Cookie Bars soon. A cookie base topped with chocolate chips, walnuts, coconut and sweetened condensed milk. These are easy to make, stays fresh for days and delicious!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: North American

Keyword: bar cookies, chocolate, coconut

Servings: 28 bars

Calories: 203kcal

Author: Julia Pinney

Ingredients

• 3 Cups cookie crumbs any kind you prefer
• 1/4 Cup granulated white sugar
• 3/4 Cup butter unsalted and melted
• 1 Cup walnuts roughly chopped
• 1 Cup semi sweet chocolate chips
• 1 can condensed milk 14 ounces condensed milk
• 1 1/2 Cups shredded coconut

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Grease and line a 15 x 10 inch baking tray. Set aside.
• In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
• Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
• Cut into bars or squares. Can be frozen!

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

Notes

1. You can use any kind of cookie crumbs.  Graham wafer crumbs, digestive biscuits, any kind of a vanilla cookie…etc. 

Nutrition Facts

Chocolate Chip Coconut Cookie Bars

Amount Per Serving (1 bar cookie)

Calories 203 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 17mg6%

Sodium 110mg5%

Potassium 111mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Chip Coconut Cookie Bars appeared first on Julia's Cuisine.

Yes, you need to make these Pecan Chocolate Chip Cookies! Much like my Chocolate Chip Oatmeal Cookies, these are the perfect balance of crispy and chewy. And these are loaded with big pieces of pecans for that extra chewy factor.

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – The absolute perfect cookie! A chewy buttery bite filled with pecans and chocolate chips.
• Serving – This recipe made 36 regular sized cookies. If you want to make large cookies, you will get about half of that amount. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – These cookies use all purpose flour.
• Baking soda – This helps provide structure and stability to cookies so they don’t fall apart. It also aids in the cookies rising slightly.
• Salt – Regular table salt is used and it helps enhance flavours in the cookies..
• Butter – These cookies use unsalted butter at room temperature.
• Sugars – I used a combination of brown and white sugar for these cookies to create the perfect chewy cookie.
• Egg – I used one large egg at room temperature for these cookies.
• Vanilla extract – Vanilla extract is possibly the most versatile and commonly used extract in baking. It adds flavour to the cookies.
• Chocolate chips – I used semi sweet chocolate chips for these cookies.
• Pecans – This recipes uses pecan nuts in the 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. Line a large baking tray with parchment paper. In a medium bowl, combine flour, baking soda and salt. Set aside.
2. Mix wet ingredients and sugars – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined just about a minute, scraping sides of bowl occasionally.
3. Add flour and remaining ingredients – Stir in flour mixture until combined. Fold in chocolate chips and pecans.
4. Bake – Drop dough by rounded teaspoons 2 inches apart onto your prepared cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned but still soft and slightly wobbly in the middle.
5. Cool – Remove from the oven and leave on the cookie sheet to cool for about 5 minutes.
6. Serve/Store – Transfer to a cooling rack and allow to cool completely. Once cooled completely can be stored in an airtight container for about a week.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

Substitutions

*Like many baked goods, there aren’t always many substitutions I would recommend because it will completely change the structure of the cookie. However, sometimes there are small changes you can make.

• Vanilla extract – If you’d like to up the flavour of these cookies, you can use maple extract for a full on fall flavour.
• Pecans – Alternatively you could easily use walnuts for these cookies.
• Semi sweet chocolate chips – Use dark chocolate, milk chocolate or white chocolate. You could even use chocolate chunks.

Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 3 – 4 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookies, 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.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently Asked Questions

Chewy Chocolate Chip Cookies

Sometimes, you just can’t beat good old fashioned Chewy Chocolate Chip Cookies! An all time favourite in my house and a recipe that spans more than 30 years old! If you’re looking for a no fail cookie, make this one!

Check out this recipe

Brown Sugar Pecan Cookies

Dive into a pile of these Brown Sugar Pecan Cookies this fall. A perfectly spiced chewy cookie studded with chopped pecans for the perfect bite.

Check out this recipe

Brown Sugar Pecan Cookie Bars

If you're a fan of Brownies, you're going to love these Brown Sugar Pecan Cookie Bars. These are easy to make with a lot of brown sugar for a dense and moist texture.

Check out this recipe

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Soft Pecan Chocolate Chip Cookies

Soft Pecan Chocolate Chip Cookies. A buttery soft cookie filled with sweet chocolate chips and a chewy pecan nut. Give them a try!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert, Snack

Cuisine: North American

Keyword: chocolate chips, cookies, pecans

Servings: 36 cookies

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 2 cup all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter
• 3/4 cup brown sugar
• 1/2 cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 1 cup pecans roughly chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a large baking tray with parchment paper. In a medium bowl, combine flour, baking soda and salt. Set aside.
• In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined just about a minute, scraping sides of bowl occasionally.
• Stir in flour mixture until combined. Fold in chocolate chips and pecans.
• Drop dough by rounded teaspoons 2 inches apart onto your prepared cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned but still soft and slightly wobbly in the middle.
• Remove from the oven and leave on the cookie sheet to cool for about 5 minutes.
• Transfer to a cooling rack and allow to cool completely. Once cooled completely can be stored in an airtight container for about a week.

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

Nutrition Facts

Soft Pecan Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 114mg5%

Potassium 28mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 15mg2%

Iron 1mg6%

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

Thanks for stopping by and hope to see you soon!

The post Soft Pecan Chocolate Chip Cookies appeared first on Julia's Cuisine.

If you’ve been following me for any time now, you’ll know that I don’t often do decorated treats. Not my strong suit…lol! But every now again the bug hits, and it’s nice to get out the frosting and make some pretty Cookies. These are a take on my Buttercream Topped Sugar Cookies from a few years ago and I think they turned out great. I’ve been testing my sugar cookies for years and these are no fail, they don’t spread and are delicious!

I wanted to share a few new Easter treats this season before time gets away from me and it’s summer once again. This coming week, I have a few more things to share to be sure to check back.

Why You Will Love These Cookies

• Difficulty – These are pretty time consuming cookies and I would rate them about medium difficulty. I recommend setting aside a full morning or afternoon to make and decorate these cookies.
• Taste and texture – These are a sweet buttery cookie with a vanilla flavour. They are soft and a little chewy with a delicious sweet frosting.
• Serving – This recipe will make approximately 24 cut out cookies. It really depends on the size of your cookie cutters. In the recipe card at the end of the post you can easily double the batch for more cookies.

Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – Granulated white sugar is used for making these cookies.
• Egg – An egg is added to the cookie dough for structure and as a binder.
• Vanilla extract – This enhances the flavour and helps give the cookies a vanilla flavour.
• Flour – I used all purpose flour for these cookies. This is probably the most common type of baking flour and is sometimes called plain flour.
• Baking powder – Baking powder is used as a rising agent. Although these cookies do not rise much, it does give them a light texture.
• Salt – A small amount of salt enhances the flavours.
• Frosting – I used my recipe for Whipped Buttercream Frosting for these cookies.
• Decorating – I used pastel sprinkles and food colouring to dye the frosting.

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

Instructions

1. Mix eggs and sugar – In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
2. Add dry ingredients – Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
3. Divide dough into balls and chill – Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
4. Cut out cookies – Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
5. Bake – Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
6. Make frosting – Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes. Add food colouring as needed for the desired colours. *For full recipe and frosting tips, check out the Whipped Vanilla Buttercream Frosting recipe.
7. Decorate – When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

Recipe Tips

• Chill the dough – It’s really important to chill the dough in balls before rolling out. This is a soft dough and you’t won’t be able to roll it if it isn’t chilled. It’s also important to chill the shaped cookies before baking. This will prevent them from spreading.
• Rolling dough – Take one disk out of the fridge at a time.  You need cold dough to work with remember. Lightly flour the surface and start gently rolling the dough.  The edges will start to crack as you roll, but this is normal.  Don’t roll it too thin or the cookies will brown too quickly when bakes and be hard.  I rolled these about 1/4 of and inch thick.
• How to know when they are baked – These cookies will be done when they have puffed up a little and are starting to go a little golden at the edges. But they will still be pretty pale.  They might look under done, but they’re not.  I’ve learned many times in the past, take them out of the oven!  If you leave them in a bit longer, just minutes, they will quickly brown and become crispy. 
• Allow cookies to cool – The cookies will completely set as they cool. Allow them to cool on the baking tray before taking them off to decorate.
• Decorating – Use your own flare to frost these cookies. I used a small butter knife to frost the cookies and went around the edges to scrape off any excess. Add sprinkles immediately so they stick to the frosting.

** MAKE AHEAD COOKIE DOUGH – You can make the cookie dough up to three months in advance and store it wrapped in balls in the freezer.

**MAKE AHEAD COOKIES – The cookies will stay fresh up to about three days before decorating. Great if you are planning decorating with kids.

Substitutions

• Cookie dough – I have tested this recipe for years and I don’t recommend any changes at all for the dough or method. These are a perfect no spread sugar cookie just as they are written in the recipe card.
• Frosting – Alternatively you could frost these with Royal Icing, Cream Cheese Frosting, Chocolate Buttercream or even a Sugar Glaze.

Storage

• At room temperature – I like to store them in a glass cake stand and they will stay fresh for about 3 days.
• In the fridge – Store them in an airtight container in the fridge up to about 5 days.
• Freezer – You can freeze the plain or decorated cookies for up to one month. Just remember to place them in a freezer friendly container so they don’t get freezer burn.

Frequently Asked Questions

Mini Egg Brownies

These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!

Check out this recipe

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

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. Perfect for baking with kids through the holidays.

Check out this recipe

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Frosted Easter Cookies

Make these fun Frosted Easter Cookies for a sure fire hit with the kids this year. A no spread sugar cookie topped with my favourite Whipped Vanilla Buttercream Frosting in pretty pastels and topped with festive sprinkles.

Prep Time4 hours hrs

Cook Time15 minutes mins

Total Time4 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cookies, decorated cookies, easter baking

Servings: 24 cookies

Calories: 185kcal

Author: Julia Pinney

Ingredients

• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 Teaspoon baking powder
• 1/8 tsp salt

For the icing

• 1/2 cup butter unsalted at room temperature
• 1 teaspoon vanilla extract
• 2 cups icing sugar
• 2 tablespoons heavy cream

Decorations

• Festive Easter sprinkles

US Customary – Metric

Instructions

• In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
• Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
• Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
• Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
• Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
• Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes.
• When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

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

Nutrition Facts

Frosted Easter Cookies

Amount Per Serving (1 cookie)

Calories 185 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 55mg2%

Potassium 18mg1%

Carbohydrates 26g9%

Fiber 0.3g1%

Sugar 18g20%

Protein 1g2%

Vitamin A 265IU5%

Vitamin C 0.01mg0%

Calcium 11mg1%

Iron 1mg6%

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

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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.

Just a few weeks ago, I posted a recipe for these delicious Coconut Lime Cookies. And what was so great about those cookies, was the texture given by the ricotta cheese. So, I though that I should try a Cake. And let me tell you, it did not disappoint at all.

With spring and summer around the corner, this is a fantastic dessert to keep in mind for potlucks, parties, graduations and more.

What Is This Cake Like

• Difficulty – This cake is pretty easy to make with no special ingredients or mixing methods. Be sure to follow the instructions in the recipe card to ensure you achieve the same results.
• Taste – This cake has the flavour of a rich vanilla cake with a fresh raspberry taste.
• Serving – You will get a one layer round 9 inch cake. I cut mine into about 10 generous servings. You can choose to make smaller or bigger slices.

Ingredients

• Flour – This cake uses all purpose flour.
• Baking powder – This is the rising agent for the cake.
• Salt – A small amount of salt is used to enhance flavours for the cake.
• Sugar – White granulated sugar is used to sweeten the cake and it also adds to the moistness for the cake.
• Lemon zest – I added a little lemon zest to boost the flavour.
• Eggs – This cake uses three large eggs. They are used as a binder as well and adding moistness.
• Ricotta cheese – Ricotta cheese is a soft Italian cheese. It’s is used for texture in this cake and the cake does not taste like cheese.
• Vanilla extract – This adds a flavour boost to the cake
• Butter – I used melted butter as the fat component for this cake. Melted butter helps make the cake moister and denser.
• Raspberries – I used fresh raspberries for a fantastic flavour in this cake.

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 the oven to 350 F/180 C degrees. Grease an 9 inch spring form pan and set aside.
2. Combine dry ingredients – In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
3. Add zest to sugar – Combine the granulated white sugar with the lemon zest. Use your fingers to combine until it becomes fragrant and completely incorporated. Set aside.
4. Make cake batter – In a large mixing bowl, combine the eggs, ricotta cheese and vanilla extract. Mix on high speed until well combined, about one minute. Add the flour (reserving about 1 tablespoon of the flour) and infused sugar to the mixing bowl. Mix until just combined, about one more minute. Pour in the melted butter and mix for about 30 seconds until combined.
5. Add raspberries – Toss one cup of the raspberries in the reserved one tablespoon of flour. Gently toss to coat. Add the raspberries to the batter and fold in until incorporated.
6. Pour batter into cake pan – Pour the cake batter into the prepared baking pan and evenly smooth out. Add the remaining raspberries to the top of the cake.
7. Bake – Bake between 50 – 60 minutes or until baked through and a toothpick inserted into the centre comes out with a few crumbs.
8. Cool and serve – Allow the cake to cool on a cooling rack for about 5 minutes before removing the sides. Remove the sides and allow the cake to cool completely before serving.

Recipe Tips

• To prevent berries from sinking – Because berries are heavy, they often sink in baked goods. Just lightly toss them in one tablespoon of flour to prevent them from sinking.
• Baking time – I baked this cake at 50 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.

Substitutions

• Fresh raspberries – I used fresh raspberries for this recipe. Alternatively, you could use frozen berries. Just make sure to add them to the batter frozen to prevent the juice dying the batter. NOTE, frozen berries increase the liquid in your recipe and it may take longer to bake. You can also use other berries like strawberries, blueberries or blackberries.
• Ricotta cheese – If you don’t have Ricotta cheese, you could use Greek yogurt, sour cream or even full fat milk. Keep in mind the results will vary slightly.

Serving and Storage

• Serve fresh or within a few days – This cake is fantastic the day it’s baked but will keep fresh for several days. Serve it up with fresh whipped cream or Homemade Lemon Curd.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the cake out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, this cake can be stored in the freezer. Store it in airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

Frequently Asked Questions

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It's a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!

Check out this recipe

Coconut Lime Cookies

Make these light and spongy Coconut Lime Cookies for a fresh treat this spring. These cookies are made using Ricotta cheese which makes them light and fluffy. Added in coconut and lime juice for a fantastic flavour for spring!

Check out this recipe

Raspberry Coconut Muffins

What better to go with a cup of tea than a light and tasty Raspberry Coconut Muffin. These are put together really quickly and can use either fresh or frozen berries. Delicious straight out of the oven with butter!

Check out this recipe

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Raspberry Ricotta Cake

This Raspberry Ricotta Cake is the perfect dessert for Spring. A one layer cake made using ricotta cheese with fresh raspberries for a delicious finish!

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: berry desserts, one layer cakes

Servings: 10 servings

Calories: 302kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• zest of one lemon
• 3 large eggs at room temperature
• 1 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 cup butter melted
• 1 1/2 cups fresh raspberries

US Customary – Metric

Instructions

• Preheat the oven to 350 F/180 C degrees. Grease an 9 inch spring form pan and set aside.
• In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
• Combine the granulated white sugar with the lemon zest. Use your fingers to combine until it becomes fragrant and completely incorporated. Set aside.
• In a large mixing bowl, combine the eggs, ricotta cheese and vanilla extract. Mix on high speed until well combined, about one minute. Add the flour (reserving about 1 tablespoon of the flour) and infused sugar to the mixing bowl. Mix until just combined, about one more minute. Pour in the melted butter and mix for about 30 seconds until combined.
• Toss one cup of the raspberries in the reserved one tablespoon of flour. Gently toss to coat. Add the raspberries to the batter and fold in until incorporated.
• Pour the cake batter into the prepared baking pan and evenly smooth out. Add the remaining raspberries to the top of the cake.
• Bake between 50 – 60 minutes or until baked through and a toothpick inserted into the centre comes out with a few crumbs.
• Allow the cake to cool on a cooling rack for about 5 minutes before removing the sides. Remove the sides and allow the cake to cool completely before serving.

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

Nutrition Facts

Raspberry Ricotta Cake

Amount Per Serving (1 serving)

Calories 302 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 93mg31%

Sodium 317mg14%

Potassium 98mg3%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 21g23%

Protein 7g14%

Vitamin A 481IU10%

Vitamin C 5mg6%

Calcium 117mg12%

Iron 1mg6%

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

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The post Raspberry Ricotta Cake appeared first on Julia's Cuisine.

I feel when you add just a touch of citrus to just about anything, it brings the flavour to the next level. Much like my Lemon and Lime Cupcakes, these cookies have a subtle lime flavour. And adding coconut, makes them even better. If you love the flavours of lime and coconut, you should take a look at these delicious sweet cookies.

What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and they don’t require any special techniques used in making the cookie dough.
• Taste – These cookies have a lovely lime and coconut flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 28 good sized cookies. At the end of the post in the recipe card you can easily adjust the serving size.

Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking soda – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Sugar – Granulated white sugar.
• Lime – This recipes uses both lime juice and lime zest to give the cookies a burst of lime flavour.
• Butter – Unsalted butter at room temperature.
• Egg – I large egg at room temperature.
• Vanilla extract – Vanilla extract is added to enhance the flavour in the cookies.
• Coconut – Shredded coconut is added to the cookies for flavour and texture.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Powdered sugar – Powdered sugar or icing sugar is used to make the sweet glaze for the 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/180 degrees C. Line a large baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
3. Combine sugar and lime zest – In a medium bowl combine the sugar with the lime zest. Use your fingers to combine the zest into the sugar and incorporate well. Set aside
4. Make cookie dough – In a large mixing bowl, mix the butter and lime infused sugar on high for about 3 minutes. Add the egg and vanilla extract and mix for a further minute until combined. Add the shredded coconut, ricotta cheese and lime juice. Mix until combined about one minute. Add the flour and stir until it is incorporated, about one minute.
5. Bake cookies – Mound spoonfuls of the cookie dough onto the baking sheet and bake for about 10 – 12 minutes. Remove from oven and transfer to a wire cooking rack to cool. Repeat for all cookie dough.
6. Make glaze – Make the glaze by combining the powdered sugar with the lime juice. Stir to combine.
7. Glaze cookies – You can either dip the cookies upside down in the glaze or drizzle over the tops. Sprinkle over the coconut and extra lime zest. leave to set until the glaze hardens.
8. Store – Store in an airtight container for 3 – 4 days.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – Baking time varies from oven to oven. These took exactly 12 minutes in my oven. Your oven could bake a little quicker or take a little longer.

Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any Ricotta cheese or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Lime juice and zest – You can change the flavour by using lemon juice and lemon zest.
• Sugar glaze – For these cookies, I used a basic sugar glaze like you’ll see in my Cinnamon Rolls and the Carrot Bundt Cake. Alternatively, you could dust them with powdered sugar.

Serving & Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

Frequently Asked Questions

Coconut Oatmeal Mounds

Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!

Check out this recipe

Lime Drizzle Summer Berry Cake

Make the most of summer berries with this Lime Drizzle Summer Berry Cake. A light and moist vanilla sheet cake filled with seasonal berries and topped with a sweet lime glaze. Perfect for weekend brunches and afternoon teas all summer long.

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut. Got lemons, make a cake!

Check out this recipe

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Coconut Lime Cookies

Make these light and spongy Coconut Lime Cookies for a fresh treat this spring. These cookies are made using Ricotta cheese which makes them light and fluffy. Added in coconut and lime juice for a fantastic flavour for spring!

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Course: cookies, Dessert

Cuisine: North American

Keyword: coconut cookies, drop cookies, ricotta cheese

Servings: 28 cookies

Calories: 111kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated white sugar
• zest of one lime
• 1/2 cup butter unsalted at room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 8 ounces ricotta cheese
• juice of one lime

For the glaze and topping

• 1 cup powdered sugar
• juice of one lime
• zest of one lime
• 3 tablespoons shredded coconut

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
• In a medium bowl combine the sugar with the lime zest. Use your fingers to combine the zest into the sugar and incorporate well. Set aside
• In a large mixing bowl, mix the butter and lime infused sugar on high for about 3 minutes. Add the egg and vanilla extract and mix for a further minute until combined. Add the shredded coconut, ricotta cheese and lime juice. Mix until combined about one minute. Add the flour and stir until it is incorporated, about one minute.
• Mound spoonfulls of the cookie dough onto the baking sheet and bake for about 10 – 12 minutes. Remove from oven and transfer to a wire cooking rack to cool. Repeat for all cookie dough.
• Make the glaze by combining the powdered sugar with the lime juice. Stir to combine.
• You can either dip the cookies upside down in the glaze or drizzle over the tops. Sprinkle over the coconut and extra lime zest. leave to set until the glaze hardens.
• Store in an airtight container for 3 – 4 days.

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

Nutrition Facts

Coconut Lime Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 123mg5%

Potassium 30mg1%

Carbohydrates 18g6%

Fiber 0.3g1%

Sugar 6g7%

Protein 2g4%

Vitamin A 147IU3%

Vitamin C 0.02mg0%

Calcium 21mg2%

Iron 1mg6%

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

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The post Coconut Lime Cookies appeared first on Julia's Cuisine.

Just recently I posted a recipe for an amazing New York Style Cheesecake Tart and it’s such a great dessert! Well, I played around with a few ideas and came up with this delicious Chocolate Cheesecake Tart! If you have had a chance to try out my Mini Black Forest Cheesecakes, you will love these as well!

What is This Cheesecake Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – A crisp cookie base followed by a creamy and decadent chocolate cheese cake filling and topped with fresh chocolate whipped cream and raspberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

Ingredients

• Chocolate chips – I used semi sweet chocolate chips as the main chocolate part for the cream cheese mixture.
• Cookie crumbs – You can use any kind of cookie/biscuit crumbs for the base. Graham crackers, Digestive biscuits, Oreo cookie crumbs or vanilla wafers will all work great. I used a cinnamon wafer biscuits and crushed them up.
• Butter – Melted butter is added to the cookie crumbs to make the cheesecake base.
• Cream cheese – I used full fat regular cream cheese.
• Egg – An egg is used as the binding ingredient in the cheesecake layer.
• Sugar – I used granulated white sugar for both the cream cheese filling and a little for the chocolate whipped cream topping.
• Cocoa powder – Cocoa powder is used in both the cream cheese filling and the chocolate whipped cream topping.
• Whipping cream – I used heavy cream, also know as whipping cream for the top of the cheesecake.
• Raspberries – Fresh raspberries are used to top the cheesecake.

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/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
2. Melt chocolate chips – Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
3. Prepare the cookie base – In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
4. Make cheesecake filling – In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
5. Bake – Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it’s still wobbly in the centre.
6. Cool – Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
7. Whip the cream – Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
8. Decorate – Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
9. Serve and/or store – This can be served straight away. It will keep in the fridge in an airtight container for about four days.

Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used cinnamon wafer biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers, Oreo cookie crumbs or vanilla wafers. They all work.
• Fresh raspberries – You can use any berries that you like for this recipe. Feel free to use strawberries, blackberries or blueberries.
• Mint garnish – I used mint leaves to garnish the cheesecake tart, this is totally optional.

Serving and Storage

• Serving – This is best served after you take it out of the fridge for 30 – 45 minutes.
• Storage – It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

Frequently Asked Questions

New York Style Cheesecake Tart

Everybody needs a great cheesecake! This New York Style Cheesecake Tart is easy to make and requires very few ingredients. Deliciously light with a hint of sweetness. Make it the the next time a cheesecake craving hits.

Check out this recipe

Chocolate Raspberry Torte

This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

Check out this recipe

Raspberry Chocolate Cream Cheese Brownies

These Raspberry Chocolate Cream Cheese Brownies are the perfect treat for all brownie lovers. A dense brownie layer topped with a light cream cheese layer and filled with fresh raspberries. Great on their own or even topped with whipped cream!

Check out this recipe

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Chocolate Cheesecake Tart

A decadent Chocolate Cheesecake Tart is perfect when you don't want to make a big cheesecake but are looking for a fantastic dessert. A biscuit layer with a decadent chocolate cheesecake layer topped with a fluffy chocolate whipped cream and fresh raspberries.

Prep Time25 minutes mins

Cook Time30 minutes mins

cool time2 hours hrs

Total Time2 hours hrs 55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cheesecake, chocolate cheesecake, raspberry desserts

Servings: 8 servings

Calories: 456kcal

Author: Julia Pinney

Ingredients

• 2/3 cup semi sweet chocolate chips
• 1 cup cookie crumbs
• 4 tablespoons butter melted
• 8 oz cream cheese
• 1 large egg
• 1/3 cup granulated white sugar
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1 tablespoon cocoa powder
• 1 tablespoon granulated white sugar
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
• Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
• In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it's pressed in firmly.
• In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
• Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it's still wobbly in the centre.
• Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
• Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
• Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
• This can be served straight away. It will keep in the fridge in an airtight container for about four days.

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

Nutrition Facts

Chocolate Cheesecake Tart

Amount Per Serving (1 serving)

Calories 456 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 101mg34%

Sodium 197mg9%

Potassium 190mg5%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 29g32%

Protein 6g12%

Vitamin A 1034IU21%

Vitamin C 0.2mg0%

Calcium 64mg6%

Iron 2mg11%

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

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The post Chocolate Cheesecake Tart appeared first on Julia's Cuisine.

This cheesecake, honestly, is easy. Many cheesecakes require copious amounts of cream cheese and overnight chilling in the fridge. This is one you can make in the morning and enjoy in the afternoon. It’s great for small dinner parties or family dinners. It’s also great just for you!

What’s This Tart Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – Just like a New York Cheesecake, but smaller. A crisp cookie base followed by a creamy cheese cake filling and topped with fresh whipped cream and strawberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

Ingredients

• 10 oz cream cheese
• 1 Egg
• 1 teaspoon vanilla
• 1/3 Cup sugar
• 1 Cup digestive biscuits crushed
• 4 tablespoons butter melted
• 1 cup whipped cream whipped
• 1 cup strawberries sliced
• mint leaves for garnish optional

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 a 8 x 4 inch tart tin with a removable bottom
2. Prepare cake base – In a medium sized bowl combine the digestive crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
3. Make filling – In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour over the crumb mixture.
4. Bake cheesecake – Bake for 25 – 30 minutes. Cheesecake will be slightly wobbly when removed from oven. Place on a wire rack to cool for about 2 hours.
5. Whip cream – Place the cold whipping cream in a bowl and whip on high speed for 2 – 3 minutes until peaks form
6. Decorate cake – Remove the sides from the cheesecake and place on a board or plate. Top with whipped cream, and sliced strawberries.
7. Serve or store – Cake will keep in the fridge for about 4 days.

Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used digestive biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers or vanilla wafers. They all work.
• Fresh strawberries – Don’t use frozen strawberries for this recipe because they contain too much liquid. However, you could substitute fresh raspberries or even mango if you like.
• Strawberry garnish – I had small strawberries, so they were perfect for topping this dessert. If your strawberries are big, just slice them up for the garnish. Additionally, you could leave it off all together.

Serving and Storage

It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

Frequently Asked Questions

Mini Strawberry Cheesecake Cups

These Mini Strawberry Cheesecake Cups are the perfect after dinner dessert for summer. biscuit layer followed by a vanilla cream cheese filling and topped with lightly sweetened strawberry whipped cream.

Check out this recipe

Berry Topped Lime Cheesecake

This Berry Topped Lime Cheesecake is a smaller version of my traditional New York Style Cheesecake. It's perfect for small dinners.

Check out this recipe

Mini Black Forest Cheesecakes

Summertime is the best time to make the most out of fresh seasonal cherries. I did just that with these Mini Black Forest Cheesecakes. This is a perfectly proportioned decadent dessert that will leave you satisfied and not feeling like you're missing the whole cheesecake.

Check out this recipe

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US CustomaryMetric

New York Style Cheesecake Tart

Everybody needs a great cheesecake! This New York Style Cheesecake Tart is easy to make and requires very few ingredients. Deliciously light with a hint of sweetness. Make it the the next time a cheesecake craving hits.

Prep Time20 minutes mins

Cook Time30 minutes mins

Cool Time2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cheesecake, strawberries

Servings: 8 servings

Calories: 286kcal

Author: Julia Pinney

Ingredients

For the cheesecake:

• 10 oz cream cheese
• 1 Egg
• 1 teaspoon vanilla
• 1/3 Cup sugar
• 1 Cup digestive biscuits crushed
• 4 tablespoons butter melted

For the topping:

• 1 cup whipped cream whipped
• 1 cup strawberries sliced
• mint leaves for garnish optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 8 x 4 inch tart tin with a removable bottom
• In a medium sized bowl combine the digestive crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it's pressed in firmly.
• In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour over the crumb mixture.
• Bake for 25 – 30 minutes. Cheesecake will be slightly wobbly when removed from oven. Place on a wire rack to cool for about 2 hours.
• Place the cold whipping cream in a bowl and whip on high speed for 2 – 3 minutes until peaks form
• Remove the sides from the cheesecake and place on a board or plate. Top with whipped cream, and sliced strawberries.
• Cake will keep in the fridge for about 4 days.

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

Nutrition Facts

New York Style Cheesecake Tart

Amount Per Serving (1 serving)

Calories 286 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 77mg26%

Sodium 219mg10%

Potassium 113mg3%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 14g16%

Protein 4g8%

Vitamin A 734IU15%

Vitamin C 11mg13%

Calcium 58mg6%

Iron 1mg6%

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

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The post New York Style Cheesecake Tart appeared first on Julia's Cuisine.

With Valentine’s Day just around the corner, why not make these delicious Vanilla Cake Squares with Whipped Frosting. These cake squares are the ultimate treat for the special day. They are great for parties, as a dessert to bring to a potluck or just to enjoy at home by yourself!

What Are These Cake Squares Like

• Difficulty – This is a two part recipe consisting of the cake and the frosting. It isn’t difficult to make, but it does take time.
• Taste – The cake part is a little buttery with a light crumb. The frosting is creamy, light and luscious.
• Serving – This recipe makes 16 small cake squares. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

For the cake

• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Milk – It’s best to use whole full fat milk for this recipe.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the Frosting

• Butter – Butter is used as the base for this icing.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.

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

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
2. Combine dry ingredients – Sift together the flour, baking powder and salt . Set aside.
3. Mix butter, sugar and eggs – In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
4. Combine wet and dry ingredients – Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
5. Add food colouring – Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
6. Bake cake – Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
7. Make frosting – Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
8. Frost cake – Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs, butter and milk work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the center.
• Whip frosting for time stated – This frosting takes up to 15 minutes to whip properly . it takes this long to create air bubbles in the the frosting which is what makes it light and fluffy.
• Cool cake properly – Make sure to allow the cake to cool completely before you frost the cake. Otherwise the frosting will run off the cake.
• Make ahead frosting – This frosting can be made ahead and kept in an airtight container up to one

Substitutions

Cakes are baked and tested using very specific ingredients and measurements. Often, there are very few substitutions you can make to yield the same results as the recipe creator states. So, for this recipe, there are very few changes that I would recommend. Below, are the only changes I would recommend to yield the same results.

FOR THE CAKE

• Milk – I used whole milk for the cake. You could use buttermilk in place of whole milk for the same richness.
• All purpose flour – You can use cake flour for this recipe.

FOR THE FROSTING

• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.

Serving and Storage

• At room temperature – This cake needs to be served at room temperature. You can store it at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep this cake in an airtight container up to five days. It’s important to remove it from the fridge and bring it to room temperature before serving.
• In the freezer – This unfrosted cake can be stored in the freezer up to one month. Bake the cake according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to freeze completely.

Frequently Asked Questions

Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

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Vanilla Cake with Chocolate Frosting

Classic Vanilla Cake with Chocolate Frosting is always a favourite. An easy to make basic vanilla cake with the best whipped chocolate buttercream frosting!

Check out this recipe

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US CustomaryMetric

Vanilla Cake Squares with Whipped Frosting

Make these Vanilla Cake Squares with Whipped Frosting for a holiday soon. A light and spongy cake square topped with a light and airy frosting and topped with your favourite sprinkles.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: valentines day desserts, vanilla cake

Servings: 16 cake squares

Calories: 201kcal

Author: Julia Pinney

Ingredients

For the cake

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter at room temperature
• 3/4 cup sugar
• 2 Eggs at room temperature
• 1 teaspoon vanilla
• 1/2 Cup milk
• red food colouring use according to how pink you would like your cake

For the frosting

• 1/2 cup unsalted butter  at room temperature
• 2 cups powdered sugar  sifted
• 1 teaspoon vanilla
• 2 tablespoons heavy cream  more if needed
• red food colouring use according to how pink you would like your frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
• Sift together the flour, baking powder and salt . Set aside.
• In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
• Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
• Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
• Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
• Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
• Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

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

Nutrition Facts

Vanilla Cake Squares with Whipped Frosting

Amount Per Serving (1 serving)

Calories 201 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 54mg18%

Sodium 157mg7%

Potassium 38mg1%

Carbohydrates 34g11%

Fiber 0.3g1%

Sugar 10g11%

Protein 2g4%

Vitamin A 424IU8%

Vitamin C 0.01mg0%

Calcium 34mg3%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Vanilla Cake Squares with Whipped Frosting appeared first on Julia's Cuisine.