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.

With Easter just around the corner, I’m thinking of fresh foods that can be made in advance to add to any kind of spread. Whether you are planning a Brunch, Lunch or Dinner, this dip would make a great addition. It’s fresh, light, easy to make and sure to be a crowd pleaser.

Why You Will Love This Dip

• Difficulty – This dip is the easiest recipe! It doesn’t require any special equipment or cooking at all. It comes together quickly and uses just a handful of ingredients.
• Taste – I’d probably describe this dip as creamy yet fresh . The creamy texture comes from the smooth ricotta cheese. And the freshness from the fresh mint and lemon.
• Serving – This is the perfect dip for a vegetable platter and makes just more than a cup serving. It would probably serve between 6 – 8 people as a dip at a party.

Ingredients

• Ricotta cheese – Ricotta cheese is the base for this dip. It’s a creamy, soft and subtle cheese. It can be purchased in the chiller section of most supermarkets.
• Cream – I added a small amount of cream to the dip to thin out the Ricotta cheese.
• Olive oil – This adds extra flavour and richness.
• Lemon juice and zest – I used fresh lemon juice and zest which really brings a fresh lemon taste to this dip.
• Garlic – I just added a little fresh minced garlic for an extra punch of flavour.
• Salt – This helps enhance the flavours of the dip.
• Mint – I bought a bunch of fresh mint and finely chopped about 2 tablespoons to the dip. Add a little more if you love the flavour.

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

Instructions

1. Make dip – In a medium sized bowl combine the ricotta cheese, cream, olive oil, lemon juice, lemon zest, garlic salt and fresh chopped mint. Whisk really well to combine.
2. Refrigerate – Cover and refrigerate for at least 30 minutes.
3. Serve – Remove from the fridge and give another quick stir. Transfer to a serving bowl and top with extra fresh mint, lemon zest and olive oil if desired. Serve with fresh vegetables and crackers.

Recipe Tips

• Make in advance – This recipe is best made in advance. In fact, it does need to be chilled for about half an hour before serving. The chilling time allows the dip to firm up and set.
• Finely chop herbs – It’s best to chop the fresh mint as small as you can. You are looking to completely spread them through the dip without having having any large pieces. This will not only give an overall better flavour, but a better texture as well.

Substitutions

• Ricotta Cheese – Although this recipe uses Ricotta cheese, you could opt for using Mascarpone cheese, Cottage cheese or even cream cheese.
• Fresh mint – If you find fresh mint too strong, feel free to use on of your favourite fresh herbs like fresh basil.
• Use as a spread or dip – If you don’t fancy using this as a dip, feel free to use it as a spread for sandwiches or on Lemon Ricotta Bruschetta.

Serving and Storage

• Serving – This Lemon Ricotta Dip is great served with a fresh vegetable platter. You could also serve it with crackers, toasted pita bread wedges, as part of an Easy Charcuterie Board. here’s a few more serving ideas:
  • Everything Bagel Baked Chicken Tenders
  • Crispy Oven Baked Chicken Wings
  • Mint & Lemon Chicken Kebabs
  • Paprika Spiced Potato Wedges
  • Oven Baked Bacon Wrapped Shrimp
• Storage – This Lemon Ricotta Dip can be made up to two days in advance and stored in the fridge in an airtight container.

Frequently Asked Questions

Goat Cheese and Caramelized Onion Dip

Make this ultra rich and creamy Goat Cheese and Caramelized Onion Dip this holiday season. A creamy goat cheese dip filled with sweet caramelized onions, chopped pecans, sharp spring onions and herbs & spices. Great served with your favourite fancy crackers!

Check out this recipe

Creamy Homemade Ranch Dip

Using just a few simple ingredients and in under 10 minutes, you can have this Creamy Homemade Ranch Dip on your table.

Check out this recipe

Sour Cream and Chive Dip

Make this classic Sour Cream and Chive Dip to serve at a party soon! Made using a base of sour cream with a little cream cheese, lemon juice with fresh and dried herbs. Goes great with a platter of crisp vegetables or chips!

Check out this recipe

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Lemon Ricotta Dip

This fresh and tasty Lemon Ricotta Dip would go great with crusty bread, fresh vegetables or spread on a sandwich. A perfect dip for Spring using minimal ingredients and put together in 10 minutes.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: dips, easy dip recipes, ricotta cheese

Servings: 6 servings

Calories: 131kcal

Author: Julia Pinney

Ingredients

• 1 cup ricotta cheese
• 2 tablespoons cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• zest of half a lemon
• 1 clove garlic minced
• 1/4 teaspoon salt
• 2 tablespoons fresh chopped mint

US Customary – Metric

Instructions

• In a medium sized bowl combine the ricotta cheese, cream, olive oil, lemon juice, lemon zest, garlic salt and fresh chopped mint. Whisk really well to combine.
• Cover and refrigerate for at least 30 minutes.
• Remove from the fridge and give another quick stir. Transfer to a serving bowl and top with extra fresh mint, lemon zest and olive oil if desired. Serve with fresh vegetables and crackers.

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

Nutrition Facts

Lemon Ricotta Dip

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 27mg9%

Sodium 133mg6%

Potassium 53mg2%

Carbohydrates 2g1%

Fiber 0.02g0%

Sugar 0.3g0%

Protein 5g10%

Vitamin A 258IU5%

Vitamin C 1mg1%

Calcium 90mg9%

Iron 0.2mg1%

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

Thanks For Stopping by & Hope To See You Soon!

The post Lemon Ricotta Dip 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.

Thanks For Stopping By & Hope To See You Soon!

The post Frosted Easter 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.

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!

Check out this recipe

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.

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

Valentine’s Day is just around the corner and these Strawberry Cream Cheese Pastries would be just perfect. By using store bought puff pastry, these are easy to make and don’t take a whole lot of time. Express your love this holiday season with a simple special treat. And you won’t want to miss out on the Sweetheart Brownies or the Very Pink Sweetheart Cookies for Valentine’s Day as well.

What’s This Recipe Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch, this delivers so much flavour and is pretty as well.
• Serving – I used a three inch heart cutter and got 12 puff pastry hearts for this recipe.

Ingredients

• Puff pastry – I used a sheet of frozen, ready to roll puff pastry. You can use your favourite brand.
• Cream cheese – I used full fat cream cheese for my pastries.
• Sugar – Granulated white sugar is used to add to the cream cheese mixture as well as a little to top the strawberries just before baking.
• Vanilla extract – A small amount of vanilla extract adds a great flavour to the cream cheese mixture.
• Strawberries – I used fresh strawberries that were diced small.
• Egg – A whisked egg is used to brush the pastry edges before baking.
• Powdered sugar – Powdered sugar makes a nice touch for dusting the pastries before serving if desired.

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. Make cream cheese mixture – In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
3. Cut out pastry hearts – Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
4. Top the pastry hearts – Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
5. Brush egg wash – Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
6. Bake – Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the hearts – Overfilling will cause the cream cheese to spread out too much and run down the sides of the pastry.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Try different berries – You could use fresh raspberries or blueberries.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top after baking.
• Make a different shape – You don’t have to be limited to heart shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• As part of a brunch – These little pastry hearts would be great to serve as part of a Valentine’s themed brunch.
• Dessert – Great as a small dessert after a bigger dinner on Valentine’s Day.
• Serve at parties – A great Valentine’s Day treat to serve at parties. Kids and adults alike will love them.

Frequently Asked Questions

Nutella Puff Pastry Hearts

These Nutella Puff Pastry Hearts are easy to make and they use just a few simple ingredients. This recipe uses frozen Puff Pastry, Nutella, an egg and just a sprinkling of sugar. Delicious served straight from the oven and perfect for Valentine's Day.

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

Strawberry Snacking Cake

With strawberries plentiful around here the moment, I always have them on hand. The other day I whipped up this super easy and tasty Strawberry Snacking Cake. A great one to keep in mind when time is not on your side and you're looking for something fresh and seasonal.

Check out this recipe

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US CustomaryMetric

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.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Brunch, Dessert, Snack

Cuisine: North American

Keyword: puff pastry, strawberries, valentines day desserts

Servings: 12 pastry hearts

Calories: 90kcal

Author: Julia Pinney

Ingredients

• 6 oz cream cheese
• 1/3 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups strawberries diced small
• 1 egg beaten
• 2 tablespoons granulated white sugar
• Powdered sugar optional for dusting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Have a large baking tray ready and set aside.
• In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
• Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
• Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
• Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
• Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

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

Nutrition Facts

Strawberry Cream Cheese Pastries

Amount Per Serving (1 puff pastry heart)

Calories 90 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.002g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 28mg9%

Sodium 50mg2%

Potassium 52mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 9g10%

Protein 1g2%

Vitamin A 212IU4%

Vitamin C 11mg13%

Calcium 19mg2%

Iron 0.2mg1%

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

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

Valentine’s Day is just around the corner, and this Easy Chocolate Mousse could be the dessert for you this year! This is not a traditional mousse using eggs or complicated cooking methods, so you are going to love it for an easy dessert.

What Is This Chocolate Mousse Like

• Difficulty – This is a very easy dessert to make and there is no cook time at all. This is a refrigerated mousse that requires only four ingredients and takes two hours to chill.
• Taste – If you love intense chocolate flavours, you will love this mousse. It’s light and fluffy, not overly sweet and has a rich chocolate flavour.
• Serving – This recipe makes four servings. In the recipe card at the end of the post you can easily adjust the servings to make more.

Ingredients

• Semi sweet chocolate – Use a good quality chocolate for this recipe with a flavour that you like. The chocolate you choose will determine the overall flavour of the mousse.
• Heavy cream – Heavy cream or whipping cream is used in two parts of this recipe. For making the chocolate ganache and for making the fluffy whipping cream.
• Confectioners’ Sugar –  This is also known as powdered sugar and is important for making whipped cream.
• Vanilla extract – A small amount of whipped cream is added to the whipped cream to enhance the flavours.

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

Instructions

1. Make chocolate ganache – In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
2. Whip cream – In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
3. Combine chocolate and whipped cream – Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
4. Chill – Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
5. Serve – Serve chilled with extra whipped cream and/or fresh berries.

Recipe Tips

• Melting chocolate – Melt the chocolate and cream over low heat. If the heat is too high, the chocolate might split. This will result in a grainy chocolate mousse.
• Folding whipped cream – Folding in whipped cream means to lift and scoop until the whipped cream is folded into the chocolate mixture. You are aiming to keep the consistency light and fluffy.
• Chill for best results – To ensure the mousse sets properly, make sure to chill it for at least two hours. If you would like your mousse a little softer, take it out of the fridge about 30 minutes before serving.

Substitutions

• Semi sweet chocolate chips – You can use a semi sweet chocolate bar cut up into small pieces. Alternatively, you can use dark chocolate chips for a more intense flavour.
• Vanilla extract – You can omit the vanilla extract if you don’t have it or don’t love the flavour.

Serving

• Serve it with a few of these toppings – Fresh whipped cream, chocolate shavings, fresh berries, blood oranges, pomegranates or cherries.
• Use it as a filling – Fill decadent Chocolate Cupcakes, a Chocolate Torte or Simple French Crepes.

Frequently Asked Questions

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

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US CustomaryMetric

Easy Chocolate Mousse Recipe

Make this Easy Chocolate Mousse Recipe the next time you're looking for an easy but fancy dessert. This recipe has no cook time and uses only four ingredients. A winner for all chocolate lovers!

Prep Time15 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cold desserts, mousse, no bake desserts, valentines day desserts

Servings: 4 servings

Calories: 515kcal

Author: Julia Pinney

Ingredients

• 1 1/4 cup heavy whipping cream chilled and divided
• 1 cup semisweet chocolate chips
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
• In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
• Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
• Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
• Serve chilled with extra whipped cream and/or fresh berries.

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

Nutrition Facts

Easy Chocolate Mousse Recipe

Amount Per Serving (1 serving)

Calories 515 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 27g169%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 87mg29%

Sodium 25mg1%

Potassium 327mg9%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 19g21%

Protein 5g10%

Vitamin A 1116IU22%

Vitamin C 0.4mg0%

Calcium 77mg8%

Iron 3mg17%

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

Thanks For Stopping By & Hope To See You Soon!

The post Easy Chocolate Mousse Recipe appeared first on Julia's Cuisine.

I first wrote this recipe way back in 2011, a few years before I started this recipe website. In 2015 I added it to the Blog, but then removed it because the photos were so awful! So, now in 2025 (a mere 14 years later…lol), this Classic Creme Brulee is making it’s debut once again.

What is This Dessert Like

• Difficulty – Although this recipe uses just four ingredients and there are few steps, it’s about medium difficulty to make. To ensure you get it just right, follow all the instruction steps and read the recipe tips written below.
• Taste – This is a decadent and creamy dessert. It’s rich and satisfying as an after dinner dessert.
• Serving – This recipe makes four individual ramekin desserts. You can easily adjust the serving size in the recipe card at the end of the post to serve more people.

Ingredients

• Cream – Heavy whipping cream works best for this dessert to achieve the correct consistency after it sets.
• Vanilla extract – I used vanilla extract to add a vanilla flavour to the creme brulee.
• Egg yolks – Use large egg yolks at room temperature.
• Sugar – This recipe uses granulated white sugar for both the cream dessert and the topping.

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 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
2. Heat cream – Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
3. Whisk eggs and sugar – In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
4. Combine egg mixture with cream – Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don’t cook. Continue to pour and mix until all the cream has been incorporated.
5. Bake – Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
6. Cool – Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
7. Brulee and serve – Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

Recipe Tips

• Use room temperature egg yolks – It’s important to use room temperature egg yolks to achieve full volume when you whisk them.
• Add cream slowly – Make sure to slowly pour the cream into the whisked eggs and sugar so the eggs don’t end up cooking as you pour the cream.
• Bake in a water bath – Creme brulee is a delicate dessert and has to be baked in a water bath so it doesn’t over bake or burn while baking.

Substitutions

To ensure you get this recipe just right, I don’t recommend making any changes. I served mine with fresh raspberries which is completely optional. You could serve with any fresh berries of your choice.

Serving and Storage

Creme Brulee is a classic dessert that is great served just as it is and there is no need for any kind of additions. However, any fresh berries like raspberries, strawberries, blackberries or blueberries make a great touch.

You can store creme brulee in the fridge up to 24 hours before serving. Just don’t add the sugar and torch the topping until just before serving.

Frequently Asked Questions

Molten Chocolate Lava Cakes

Impress yourself and make this dessert! Using so few ingredients and put together quite quickly, you will see how easy these decadent and impressive Molten Chocolate Lava Cakes come together.

Check out this recipe

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Prep Time15 minutes mins

Cook Time30 minutes mins

Chill time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Dessert

Cuisine: French

Keyword: classic desserts, cream desserts

Servings: 4 servings

Calories: 531kcal

Author: Julia Pinney

Ingredients

• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract
• 4 large egg yolks at room temperature
• 1/2 cup sugar
• 2 tablespoons sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
• Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
• In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
• Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don't cook. Continue to pour and mix until all the cream has been incorporated.
• Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
• Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
• Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

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

Nutrition Facts

Classic Vanilla Creme Brulee

Amount Per Serving (1 serving)

Calories 531 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 301mg100%

Sodium 37mg2%

Potassium 120mg3%

Carbohydrates 35g12%

Sugar 34g38%

Protein 6g12%

Vitamin A 1776IU36%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Classic Vanilla Creme Brulee appeared first on Julia's Cuisine.

What This Post Includes

• What are Shortbread Cookies
• 10 Shortbread Cookie Recipes
• Frequently Asked Questions About Shortbread Cookies
• More Recipe Collections

What Are Shortbread Cookies

Basic shortbread cookies are a traditional Scottish cookie made with butter, sugar and flour. They are easy to make and extremely versatile. In my collection here, you will see many varieties of those traditional cookies!

Find all 10 Shortbread Cookie Recipes Below!

Chocolate Dipped Whipped Shortbread

These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

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Chocolate Christmas Tree Shortbread

Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

Check out this recipe

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

White Chocolate Hazelnut Shortbread

Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!

Check out this recipe

White Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!

Check out this recipe

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

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Chocolate Drizzled Shortbread

Shortbread is an absolute Christmas classic. And these Chocolate Drizzled Shortbread cookies are a great alternative to those. A crisp buttery cookie, drizzled with dark chocolate and topped with festive sprinkles.

Check out this recipe

Chocolate Shortbread

We're rapidly approaching the end the the Twelve Days of Christmas Cookies, but it's not over yet.  Today, I'm bringing you more cut out cookies. But this time, they are glazed Chocolate Shortbread.  A twist on a classic cookie.  Take a look!

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Cranberry & White Chocolate Shortbread

Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won't be disappointed.

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Millionaire Walnut Shortbread

Layers of shortbread, caramel and chocolate. What more could you want!

Check out this recipe

Frequently Asked Questions

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Shortbread Cookie Collection

You won't want to miss this Shortbread Cookie Collection for some delicious treats this holiday season. This collection includes 10 of my favourite shortbread cookies from filled, whipped, chocolate, glazed and more!

Course: cookies

Cuisine: North American

Keyword: christmas cookies, holiday cookies, shortbread cookies

Servings: 10 cookie recipes

Author: Julia Pinney

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

Notes

Find the links to all the recipes in the post next to the pictures.

Recipes included in this post are the following:

1. Chocolate Dipped Whipped Shortbread
2. Chocolate Christmas Tree Shortbread
3. Milk Chocolate Drizzled Almond Shortbread
4. White Chocolate Hazelnut Shortbread
5. White Chocolate Dipped Shortbread Cookies
6. Whipped Shortbread
7. Chocolate Drizzled Shortbread
8. Chocolate Shortbread
9. Cranberry and White Chocolate Shortbread
10. Millionaire Walnut Shortbread

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If you’re looking to add some new Appetizers to your holiday spread this year, you need to check out these Brie and Apple Puff Pastry Bites! Using just a few ingredients, you’ll be surprised by the beautiful little bites. Such a fun and festive nibble that all of your guests will love.

What is This Appetizer Like

• Difficulty – This is a super easy appetizer that requires only four ingredients, can be prepped in advance and even a beginner in the kitchen can make them with success.
• Taste – Light and flaky pastry with melted brie cheese and sweet apples.
• Serving – This recipe uses one sheet of puff pastry and makes 16 little bites. Feel free to adjust the serving in the recipe card to make more for a bigger crowd.

Ingredients

• Apples – I used golden delicious apples for this recipe. The apples should be peeled and thinly sliced for best results.
• Brie cheese – Brie cheese can easily be found in the chiller section of you local supermarket. It has a great flavour and bakes really well.
• Puff pastry – I used a sheet of ready to roll puff pastry cut into 16 equal squares.
• Egg – A whisked egg is used to brush the tops of the pastry to give it a golden colour when baked.

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 baking sheet with parchment paper and set aside.
2. Cut puff pastry into squares – Cut the puff pastry sheet into 16 equal squares and place them on your baking sheet.
3. Top and fold pastry squares – Top each pastry square with 3 – 4 apple slices and then top the apple slices with a square of brie cheese. Fold the corners of the puff pastry into the centre and gently press together so they don’t come apart. Brush all the pastries with the whisked egg.
4. Bake and serve – Bake between 15 – 20 minutes until golden and puffed up. Remove from oven and serve warm.

Recipe Tips

• Using puff pastry – Make sure you pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with.
• Cut the apples evenly – Make sure to cut the apples as even as you can to ensure they all cook and are soft.
• Make ahead – You can prepare these up to 24 hours before baking. Just over and keep refrigerated until you are about to bake and serve.

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.
• Apples – For a different flavour, you could even use pears.
• Brie Cheese – Camembert, goat cheese or Feta would all make good alternatives.

Serving and Storage

This is a fantastic Appetizer to serve at Christmas or any other fall or winter celebration. If you’re looking for some serving suggestions, I’ve listed a few for you here below.

• Caramelized Onion & Goat Cheese Tarts
• Bacon Wrapped Dates with Pecans
• Fresh Tomato Bruschetta
• Spanish Serrano Ham Brushcetta
• Easy Charcuterie Board
• Cranberry & Pistachio Goat Cheese Ball

Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

Frequently Asked Questions

Maple Pecan Baked Brie

This Maple Pecan Baked Brie is the appetizer that you'll want to save in favourites for this holiday season. Creamy baked brie topped with toasted pecans tossed maple syrup. Serve it with crackers or crisp pieces of baguette bread.

Check out this recipe

Brie Christmas Tree Appetizer

These little bites are such a fun way to dress up a holiday table with few ingredients and time. Brie Christmas Tree Appetizer bites are prefect to serve ahead of a bigger meal or as part of a holiday buffet spread.

Check out this recipe

Cranberry Brie Puff Pastry Bites

These Cranberry Brie Puff Pastry Bites are easy to make, seasonally delicious and perfect for the holiday season. Made with easy to roll puff pastry, store bought cranberry sauce and creamy brie cheese at the main stars. Make ahead and bake just before serving for easy entertaining!

Check out this recipe

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US CustomaryMetric

Brie and Apple Puff Pastry Bites

Here's a great four ingredient appetizer to add to your holiday list. Brie and Apple Puff Pastry Bites are easy to make, can be prepped in advance and your guests will love them!

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: brie cheese, easy appetizers, holiday appetizers, puff pastry

Servings: 16 appetizers

Calories: 122kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry
• 2 small apples peeled, cored and cut into thin slices
• 4 ounces brie cheese cut into small one inch pieces
• 1 egg whisked

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper and set aside.
• Cut the puff pastry sheet into 16 equal squares and place them on your baking sheet.
• Top each pastry square with 3 – 4 apple slices and then top the apple slices with a square of brie cheese. Fold the corners of the puff pastry into the centre and gently press together so they don't come apart. Brush all the pastries with the whisked egg.
• Bake between 15 – 20 minutes until golden and puffed up. Remove from oven and serve warm.

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

Nutrition Facts

Brie and Apple Puff Pastry Bites

Amount Per Serving (1 appetizer)

Calories 122 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 17mg6%

Sodium 87mg4%

Potassium 44mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 67IU1%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 0.5mg3%

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

Thanks For Stopping By & Hope To See You Soon!

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