There is only one word for this cake. HEAVENLY!! If you haven’t tried a brown butter dessert, you NEED to make this now! Brown butter is probably one of the best flavors on this earth. This cake is so rich and decadent, with nutty hints of caramel. The pears and the custard filling add a nice light touch to it. This is the perfect fall dessert, and one of my favorite flavors.
Brown sugar pecans:
2 1/2 Cups Pecans
1/4 cup + 2 tbsp Salted Butter
1/4 Cup Brown Sugar
1 tsp Vanilla
1 tsp Cinnamon
3/4 Cup Unsalted Butter
1 1/2 Cups Sugar
1 Cup Sour Cream
1 Tbsp Vanilla Bean Paste
5 Large Eggs
3 Cups All-Purpose Flour
4 1/2 Tsp Baking Powder
1 Tsp Salt
1 Cup Milk
1 Cup Brown Sugar Pecans
Brown Butter Custard Ingredients:
9 egg yolks
1/2 cup + 1/8 cup sugar
1/4 cup +1 1/2 tbsp cornstarch
1 1/2 cups whole milk
1 tsp vanilla bean paste
3.5 tbsp butter
Brown Butter Pears:
3 tablespoons of butter
Can add brown sugar or vanilla if you want
Brown Butter Frosting:
3 sticks of butter
1 Package of cream cheese
1/4 Cup Shortening (Optional)
2 tsp Vanilla extract
2 1/2 Cups Powdered Sugar
- For the brown sugar pecans: Cut up pecans. Mix melted butter, brown sugar, vanilla, cinnamon in a bowl. Pour it over the chopped pecans and mix it until it is well combined. Spread your pecans on a pan covered with parchment paper. Bake at 350 degrees for 10-15 minutes.
- For the vanilla cake: To make the cake beat together the softened butter and sugar until it is nice and fluffy. Add the sour cream and vanilla bean paste and mix it until well combined. Then beat in your eggs a couple at a time. In a separate bowl combine your dry ingredients. Alternate adding the dry ingredients with the milk, and mix between each addition. Fold in the brown sugar pecans. Divide the cake batter into two 8 in pans lined with parchment paper. Bake at 350 degrees for 25-30 mins.
- For the brown butter custard: In a bowl whisk egg yolks, sugar, and cornstarch until its a nice thick paste. Beat it until it is pale yellow. Boil milk and vanilla bean paste. Slowly add it to your egg yolk mixture. Once it is fully combined add it back into your saucepan over low heat and mix it constantly until it becomes a thick custard. Make your brown butter by heating butter until it becomes amber in color. Add the brown butter slowly to your custard and mix well.
- For the brown butter pears: Cut the peeled pears into small pieces. Melt your butter until it becomes browned butter. Add the pears into the pan until nice and tender and reduced.
- For the brown butter frosting: Melt 3 stick of butter until it becomes browned butter. Refrigerate until it is firm. Make sure butter is at room temp, and then beat the butter. Add the room temperature cream cheese and beat until well combined. If you want, beat in the shortening and then add your vanilla. Lastly, beat in your powdered sugar until well combined.
- To assemble: Use an 8 in cake board and spread a thin layer of frosting. Split your cakes into 4. Place your first layer of cake, and drizzle the pear syrup to keep the cake moist. Make a ring around the cake with your frosting, and then add your custard in the middle. Spread it evenly, and then add your pear filling. If you want you can even add some of the pecans you made. Top it with the next layer of cake and repeat until your cake is stacked. Frost your cake completely, and then press on some pecans at the bottom of the cake to create a border. Pipe swirls on top, and you’re done!
These chocolate tile shortbread cookies are so classy! They look like a cool modern dessert that not many people have seen. The lemon shortbread paired with the white, dark, and milk chocolate is amazing. It has a slight tangy and fruity flavor, with the richness of the chocolate squares. This is an easy, but impressive dessert!
The trick to amazing shortbread cookies, is high quality vanilla bean paste. This truly brings the cookies to another level. Using vanilla extract, will turn out fine, but will not give you the rich vanilla flavor that you are looking for. You can find the vanilla bean paste here. YOU NEED THIS FOR ANY BAKING ENDEAVOUR. ITS AMAZING.
2 Sticks Butter
3/4 Cup Powdered Sugar
1 1/2 tsp Vanilla Bean Paste
2 Cups All Purpose Flour
1 tsp Lemon Zest
Zest your lemon and set the zest aside! Preheat your oven to 350 degrees. In a bowl, beat softened butter, powdered sugar, and vanilla. Mix in flour until well combined. Add your lemon zest and mix lightly. Roll your dough out into a rectangular shape. Cut the edges to make it perfect. Cut the dough into squares based on the size of your chocolate. Indent each square with your chocolate. Bake them for 10-12 minutes. Once they come out, immediately place you chocolates on them. The chocolate will soften, but once cooled completely they will become hard again.
Who is ready for one of the most popular macaron flavors? Matcha green tea is an awesome flavor that is used in many desserts and drinks! The vibrant green color, and natural sweet taste works perfectly in a macaron.
The matcha macaron shell paired with the thick and decadent matcha white chocolate ganache is a match made in heaven! It’s so delicious, and it is the perfect flavor to make for any occasion of the year! This is another favorite of mine! Be sure to use a high quality white chocolate, to get the best tasting white chocolate ganache.
Green Tea Macaron:
3/4 Cup Almond Flour
1 Cup Powdered Sugar
1 Tbsp Matcha Powder
2 egg whites
4 Tbsp Sugar
2 Bars Ghiradelli White Chocolate
4 oz Heavy Whipping Cream
1 tsp Matcha Powder
- For the macarons, sift the dry ingredients into a bowl and set aside.
- In a stand mixer beat your egg whites on high. Slowly add the sugar until it is fully incorporated.
- Beat the egg whites until stiff peaks form. Once there is stiff peaks, fold the egg whites with the dry ingredients until it becomes a thick batter.
- Pipe the macarons on a pan covered with parchment paper. Let the macarons rest for 20 mins until they are not longer sticky to the touch.
- Preheat the oven to 325 degrees. When putting the macarons in, lower the oven to 300 degrees. Put the macarons in on the top or bottom rack and cook for 8 minutes. Turn the pan and cook for another 8 minutes.
- To make the ganache, chop up the white chocolate.
- In a liquid measuring cup, add your heavy cream and matcha powder and whisk well. Microwave it for 1 minute, and then pour it on top of the white chocolate. Allow it to sit for 3-4 minutes before mixing to let the chocolate melt.
- Mix the ganache well, and then pop in into the refrigerator to harden.
- To assemble, match up two macarons, pipe the ganache leaving a little space around the edges. Sandwich them together until the ganache reaches the outside edges.
Looking for a delicious Christmas dessert that doesn’t require too much work? This recipe is simple, but delicious, and is sure to win over every person that places it into their mouth. I made these for my family, and they all said it was to die for. They were even fighting for the last one! It is that delicious! The caramelized pecan cookie dipped in milk chocolate calls for a light, but scrumptious dessert.
When placing cookies on a pan, I like to cover the pan with parchment paper, or even a silpat. When I am lazy (almost always), I use parchment paper, so that I don’t have to wash the silpat! Placing the cookies on the pan is also a bit hard because it is more of a wet batter. I started off using a small cookie scoop, but then went on using a pastry bag with a big hole, which worked perfectly.
4 tbsp Unsalted Butter
2 Cups Brown Sugar
2 Tsp Vanilla Extract
1/2 Cup Flour
1 tsp Baking Powder
1/2 tsp Salt
2 Cups Chopped Pecans
- In a bowl, beat together butter and brown sugar. Add in the eggs and vanilla and continue mixing.
- Beat in the flour, baking powder and salt until it is well combined.
- Fold in the chopped pecans.
- Bake at 350 degrees for 8 minutes.
- Allow it to cool, and then dip half of the cookie into the tempered chocolate. You can learn how to temper chocolate here.
- Sprinkle the sprinkles when the chocolate is wet, and then allow it to dry on parchment paper.
Looking for something festive to make for the holidays? You came to the right spot. These Reindeer Cookies are absolutely adorable, and even tastes divine. The pretzel peanut butter chocolate combo is something that you will never be able to resist! The reindeer consists of a rich peanut butter cookie that is topped with chocolate buttercream! The Nilla wafers, M&M’s, pretzel antlers, and candy eyes bring this whole cookie together, and soon you will have a whole team or reindeer’s!
This was a fun recipe for me to make, because I was able to collaborate with one of my favorite bakers on YouTube, Lainey from Simply Bakings! It was awesome collaborating with her, and I am grateful that she chose to collaborate with me even though my channel is much smaller than hers. If you haven’t heard about her, check out her channel and her video.
Peanut Butter Cookies:
2 1/2 Cups Flour
3/4 Tsp Salt
1 1/4 Tsp Baking Powder
1 Tsp Baking Soda
2 Sticks Butter
1 3/4 Cup Peanut Butter
1 1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Tsp Vanilla
Eye Ball Sprinkles
Nilla Vanilla Wafers
Red and Brown M&M’s
- To make the Cookies, mix all the dry ingredients together. Set the bowl aside.
- In another bowl, beat the butter and peanut butter. Add both sugars, and beat until light and fluffy. Add the eggs and vanilla and beat it until it is combined.
- Add the dry ingredients and mix everything until it becomes a thick dough.
- Bake at 350 degrees for 8 mins. Allow the cookies to completely cool before decorating.
- To decorate, pipe the chocolate frosting. Add the Nilla wafer at the bottom, the pretzels at the top corners, the eyes in the middle, and the M&M on top of the Nilla, using the frosting as glue. You can use the red M&M’s for Rudolph, and brown M&M’s for the other reindeer’s. Today though, I just used red.
These red velvet eyeball cake pops are the creepiest dessert you will ever eat! The red velvet inside not only tastes delicious, but looks like blood! The green iris, black pupils, veins, and blood make it look really spooky, and the plastic fork makes it even more creepy! It looks like the Eyeball is being picked up by a fork! HAPPY HALLOWEEN!
Red Velvet Cake
Cream Cheese Frosting
White Candy Melts
Red Candy Melts
Black Candy Melts
Green Candy Melts
Disposable Forks, Spoons, Knives
- Crumble your cake, and mix it with the frosting until it becomes somewhat of a dough.
- Roll your mixture into cake balls.
- Dip your forks into chocolate, and insert them into the cake balls. Allow this to dry.
- Dip the whole cake ball into the white chocolate. Before it dries, add your green candy melt, flat side out for the iris. Allow the cake pop to fully dry.
- Pipe on your red veins and the blood using the melted red candy melts.
- With the black candy melts, give your eyes pupils! Allow everything to fully dry before serving, or packaging.
This Halloween bark is perfect for giving away to trick or treaters, or even to hand out as party favors at your Halloween party. The white chocolate mixed with the orange and black chocolate topped with all the halloween candy is super festive and will surely impress your guests!
It is super easy to make, and is a great dessert to whip up when you are in a hurry. It works nicely as a party favor, and packages well! Here is and example of how I made my bark into party favors.
This is the perfect thing to make when you need a last minute dessert. Just melt the chocolate, add the toppings, and refrigerate to make the process faster. If you have time, you can allow it to try at room temperature.
White Chocolate (Tempered)
Orange and Black Candy Melts
Eye ball sprinkles
Candy Corn M&M’s
Candy Corn Pumpkin Candies
Any other topping of your choice!
- Melt all your chocolates over a double boiler or in the microwave.
- Spread your white chocolate over a pan that is covered with parchment paper. Make sure to make it an even layer that is not too thick.
- Drizzle your orange and black chocolate on top of the white chocolate. Don’t add too much, because you still want to see the white.
- Take a skewer and swirl the colors together. Scatter all your candies on top of the wet chocolate, and allow it to dry. (You can refrigerate if you are in a time crunch)
- Once dry, cut them into pieces and serve!
These Pumpkin Bat Cupcakes are not only really cute, but they also taste amazing because of the moist pumpkin cupcake and decadent browned butter cream cheese frosting! This combination is to die for! They are the most perfect treat for a Halloween party, especially with the adorable bat themed cupcake wrappers! You can download the wrappers here: http://chcotta.ge/bl0046
I was so thrilled when I found out that I was doing a collaboration with the ladies from Country Hill Cottage! They made Bad Bats Biscuits, and the cute cupcake wrappers above! Watch their video: Bad Bat Biscuits
Connect with Country Hill Cottage on Facebook, Instagram, and Twitter
If you have never tried browned butter desserts, you need to try it now. When the butter is browned, it gives of a nice caramel toffee taste. Its soooo good! This is probably my most favorite fall dessert/Halloween dessert. I also used vanilla bean paste instead of vanilla extract in the frosting, because it adds a whole new level of richness to the frosting!
2 1/4 Cup All Purpose Flour
3/4 tsp salt
3/4 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
2 1/4 Cup Granulated Sugar
1 stick of butter
1/4 cup oil
1 15 oz can pumpkin puree
Browned Butter Cream Cheese Frosting:
2 sticks Butter
1 8 oz package cream cheese
1 tsp vanilla bean paste
2 cups powdered sugar
Black food coloring
Black Candy Melts
- To make the cupcakes, combine all the dry ingredients together in a bowl, and set it aside.
- In another bowl, beat the softened butter and sugar together until it is light and fluffy. Add in the oil and beat until it is just combined. Add in your eggs one at a time, and make sure it is fully incorporated. Finally, mix in your pumpkin puree.
- Add your dry ingredients in two intervals to your wet ingredients, and mix everything well.
- Bake at 350 degrees for 16 minutes.
- For the frosting, brown the butter until it is amber in color, and smells like toffee. Refrigerate the butter until it hardens.
- Beat the cream cheese and hardened butter. Add vanilla bean paste, and continue to beat it. Add two cups of powdered sugar and mix it until it becomes a nice fluffy frosting. Dye your frosting to the desired shade.
- Using black candy melts, pipe wings on parchment paper, and allow it to dry.
- To assemble, pipe your frosting on the cupcake, add the eyes and the wings! You can even add the cupcake wrappers created by Country Hill Cottage.
These fragrant macarons are my most favorite flavor! The lavender cookie paired with the honey buttercream is a match made in heaven. I made these for a family friend, and they told me that they were fighting over them. They are that delicious!
Lavender and honey pair perfectly together. The fragrant flower, and the sweet honey balance each other perfectly. This video is special, because it featured a part of my Hawaii vacation, where I visited the lavender farm in Maui. The lavender I used in the video was food grade lavender from this farm, but you can find a similar version here: https://www.amazon.com/Organic-Lavender
1 tbsp Lavender + Extra for garnish
1 Cup + 1 tbsp Powdered Sugar (For the macarons & Lavender)
3/4 Cup Almond Flour/Meal
2 egg whites
4 tbsp Sugar
Purple Food Coloring
1/2 Cup Butter
4 tbsp Honey
1/2 tsp vanilla bean paste
1 cup powdered sugar
- To make the cookies, blend the lavender and powdered sugar together until it becomes a fine powder.
- Sift the powdered sugar, and almond flour along with the lavender powdered sugar. Mix it together.
- In a stand mixer, beat egg whites until frothy. Stream in the granulated sugar. Continue to beat until stiff peaks form, and then add in the purple food coloring. I didn’t add too much coloring, because I wanted a light natural color.
- Mix the egg whites with the powdered sugar/almond flour mixture.
- Pipe it on a pan with parchment paper, and sprinkle with lavender. Let it form a crust for 15 minutes.
- Preheat oven at 320 degrees. Before putting the pan in the oven, reduce the heat to 300 degrees.
- Place your pan on the top or bottom rack. Bake for 8 min, turn your pan, and bake for another 8 minutes.
- For the frosting, beat the butter, and then add the honey. Add in the vanilla bean paste, and beat the powdered sugar until combined.
This blog post and video does not have exact measurements, or a complete recipe. I made this video to show the process of making a transfer cake. Transfer cakes are usually made using a sponge cake batter. It may look like a lot of work, but the finished product is amazing!
You can do whatever design you like. I chose a minion, because I was inspired by my little cousin. You can find the minion picture I used here: https://docs.google.com/document/d/1U…
Sponge Cake Batter
- I made this video to show the process of making a transfer cake. For better instructions, watch the video.
- Make the decoration batter, and dye them the appropriate colors.
- Place the picture under the parchment paper, and tape them together on a pan. Pipe the batter according to the picture. Freeze it until it’s hardened.
- Make your sponge cake batter
- Place your design at the bottom of a sprayed pan. Pour the sponge cake batter on top.
- Bake the cake, and then allow it to cool completely before flipping it over.
- Remove the cake from the pan, and then cut it into half. Add the buttercream and bananas and stack the other layer of cake on top.
- Frost the sides of the cake, and make your butter cream boarders.
- Lastly, add your candy bananas for decoration.