I love having some tried and true simple dessert recipes that I can rely on! This chocolate chip cake is exactly that. This on of my favorite recipes my Mom always had in her back pocket – easy to whip up for a simple coffee cake when needed. It still hits the spot for me to this day!

This cake is great to make for dessert for a crowd; to enjoy with afternoon coffee; or, to bring to a party.

Why you’ll love this easy cake recipe

• Simple ingredients: You only need 10 simple ingredients, nothing too fancy here! You might have everything you need in your kitchen already to make it. 
• Make-ahead: This cake tastes even better on the second day, so it’s a great dessert recipe to make ahead of time. 
• Moist: This chocolate chip coffee cake is super moist thanks to sour cream.

Ingredients needed

Salted butter: Why salted butter? Salt acts as a flavor enhancer that makes sweet notes like vanilla and chocolate pop.

Granulated sugar: Granulated (white) sugar is a must to blend with the butter to start off this cake recipe.

Eggs: Eggs are important to keep this cake batter together.

All purpose flour: A base for most cakes.

Sour cream: this is the secret to getting a super moist coffee cake! Don’t have sour cream on hand? Swap it out for plain yogurt.

Chocolate chips: I love using semi-sweet chocolate chips but you can also use milk chocolate chips if you prefer.

Cinnamon: a pinch of cinnamon will bring some warmth to this cake.

Baking powder & baking soda: make sure both of your leaveners haven’t expired, otherwise your cake won’t rise or be soft and fluffy. 

Vanilla extract: We pump up the flavor with 1 tablespoon (equal to 3 teaspoons vanilla extract)

Key steps to make this cake

Blend with mixer: Use a hand mixer in a large bowl or stand mixer with paddle attachment to blend together the butter and sugar until lightened in colour. Add eggs and vanilla extract to the butter-sugar mixture and blend again. Finally, mix in the sour cream.

Stir: Use a wooden spoon or spatula to stir in the dry ingredients. 

Assemble: Spread the coffee cake batter into the greased baking dish. Sprinkle over the chocolate chips and then the sugar.

Bake: Bake until the cake starts to turn golden brown around the edges and a tester (or toothpick) inserted in the middle of the cake comes out clean.

Cool: Let the cake fully cool in the pan on a wire rack before cutting into squares.

Tips & tricks

• Baking time: The baking time depends on your oven and the type of pan you’re using. It can take an extra 10-15 more minutes to bake, so I recommend keeping an eye on it! You’ll know it’s done when the cake pulls away from the sides. 
• Serve with: I love serving this sour cream chocolate chip cake with a scoop of vanilla ice cream or whipped cream for extra indulgence!
• Sugar: Don’t forget to add the tablespoons of sugar on top of the cake batter just before baking! This is going to give you that sparkly, crunchy top. 

Substitutions and variations

Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.

Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!

Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.

Baking pan: I like that the cake is not too thick, making it easier for snacking. However, if you only have a smaller pan on hand, I recommend halving the recipe and using an 8 or 9-inch square pan. Make sure to watch the total time for baking and start checking around the 20 minute mark since you are using a smaller pan.

Sugar: For a crunchier, caramel flavor you could try sprinkling the top of the cake with a coarse sugar instead of regular granulated sugar.

Do I have to use a hand mixer or stand mixer to cream the butter and sugar?

You can cream the butter and sugar by hand instead of using a mixer. Use a sturdy spatula or wooden spoon and make sure the butter is truly room temperature so it is easy to mix.  First slice or cube the butter to make the pieces really small and place in a bowl with the sugar. You are going to stir and mash the butter and sugar, pressing it against the sides of the bowl to get the desired lighter colour. This will take about 5-10 minutes.

FAQs

How to store 

Room temperature: Store the coffee cake in the baking pan, covered, or in an airtight container at room temperature for up to 3 days. 

Refrigerator: You can store it for a further 2-3 days in the fridge. 

Freezer: To freeze, wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months, and defrost in the fridge or room temperature.

More easy cakes to make from the blog

• Apple Cinnamon Crumble Cake
• Simple Coconut Carrot Cake with Cream Cheese Frosting
• Easy Rhubarb Coffee Cake Recipe With Crumb Topping

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Easy Sour Cream Chocolate Chip Cake (a family recipe!)

Discover the rich, moist delight of this Easy Sour Cream Chocolate Chip Cake—a beloved family recipe that’s perfect for any occasion and simple to make!

Course Appetizer

Cuisine american-inspired

Keyword chocolate chip, cofee cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 18 – 24 small pieces (12-18 large pieces)

Author Jess

Equipment

• 9×13 inch baking pan
• hand or stand mixer
• large mixing bowl, small mixing bowl

Ingredients

• 1 1/2 cups all purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ cup softened salted butter
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup sour cream
• 1 cup semi sweet chocolate chips
• 2 tbsp granulated sugar

Instructions

• Preheat the oven to 350°F (175°C). Butter a 9-x-13-inch baking pan and line the bottom with parchment paper.
• Whisk the flour, baking powder, baking soda and cinnamon together in a medium bowl and set aside.
• Note: make sure the eggs are room temperature or they won’t blend properly with the butter. If they’re not, place the eggs in a bowl with hot water for about 10 minutes to bring them to room temperature.
• Place the softened butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachment OR place in a large mixing bowl and use a hand mixer.
• Beat at medium-high speed for 2-3 minutes or until creamy and lightened in colour.
• Add eggs and vanilla extract and beat until combined. Finally, add the sour cream and beat until combined.
• Use a wooden spoon or spatula to mix in the dry ingredients. Stir until just combined.
• Pour the batter into the prepared baking dish, flatten it out with an offset spatula or spoon (the layer will be quite thin and that’s ok) and sprinkle all of the chocolate chips evenly over top of the cake. Then, sprinkle 2 tbsp of sugar evenly over top of the chocolate chips.
• Bake for about 25-30 minutes, until the cake is starting to pull away from the sides of the dish, is golden brown around the edges and a tester inserted into the center of the cake comes out clean.
• Let the cake cool fully in the pan on a wire cooling rack. When ready to serve, cut into 18-24 small squares or 12-18 larger squares to serve.

Notes

Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.

Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!

Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.

The post Easy Sour Cream Chocolate Chip Cake (a family recipe!) appeared first on Cooking in my Genes.

Perfectly topped with a rich cream cheese frosting, it’s an irresistible dessert for any occasion.

This caramel-flavored cake is packed with lots of apple pieces, a hint of cinnamon and nutmeg, and topped with a luscious cream cheese frosting.

My Mom used to make this for me every year for my birthday. She would even bake this cake and bring it to me for my birthday when I was in University! If there’s one cake I will continue to make year after year, it’s this apple cake recipe. It has truly stood the test of time.

If you love my apple cinnamon coffee cake recipe, this cake has similar flavors but takes this to the next level!

Why you’ll love this cake recipe

• Easy: No special equipment is needed to mix this cake batter.
• Nostalgic: A family recipe that is reminiscent of my childhood memories; I hope it will become a favourite of yours too!
• Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Ingredients needed

For the cake – 

Fresh apples: you’ll need 3-4 large Granny smith apples, chopped into 1/2 inch pieces

Dry ingredients: granulated sugar, all purpose flour and baking soda

Wet ingredients: eggs, vanilla extract and vegetable oil (like canola oil or avocado oil)

For the cream cheese frosting – 

Brick cream cheese: one brick of cream cheese (250 grams), softened to room temperature

Unsalted butter: softened butter is needed

Icing (confectioners) sugar: a must to make the frosting come together

Vanilla extract: for flavor in the frosting

Key steps to making this apple cake

This apple cake comes together very easily with a few key steps:

Chop the apples: Peel, core and then chop the apples.

Mix the dry ingredients: In a small bowl mix together the flour, salt, baking soda and cinnamon and set aside.

Mix the wet ingredients: In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes. Then add the sugar, vanilla, vegetable oil and ground nutmeg.

Add the dry ingredients: Add the dry ingredients into the egg mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan.

Bake: Bake until a toothpick comes out fairly clean and then let fully cool in the cake pan.

Frost: Once the cake is fully cooled, cream butter with cream cheese, icing sugar, vanilla extract and a pinch of salt to make the frosting. Then, frost the cake!

What are the best apples to use in this cake

Granny smith apples are the best to use in this cake as they hold their shape well and don’t add too much more moisture to this cake. 

Honeycrisp, Pink Lady, and Braeburn apples are the best alternatives to Granny Smith in this apple cake recipe because they hold their shape well when baked and have a more tart flavor. I do not recommend using mcintosh apples as they will make the cake too soggy.

Tips & tricks

Hand mix only: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon or spatula to mix.

Apples: Make sure to cut the apples all around the same size, about 1/2 inch pieces, so that they bake evenly.

Springform pan: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  

Let the cake cool fully: It’s super important to let the cake cool fully in the cake pan before frosting. This will also make it easier if using a non-springform pan to lift the cake up and out of the cake pan.

Frosting: I like to start frosting the cake by placing a large dollop in the middle of the cake and then work my way outwards with a thin layer of frosting spread over the entire cake. Then, continually add the rest of the frosting to the cake until it’s evenly iced.

Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Substitutions and variations

Apples: Granny Smith are great in this cake because of their tart flavor. However, a similar apple like Honeycrisp or Pink Lady will also work.

Frosting: While the cream cheese frosting goes so well with this cake, you might prefer something else. One suggestion, once the cake is fully cooled, sprinkle the top of the cake with icing sugar and then serve with vanilla ice cream. 

Vanilla extract: You can substitute the vanilla extract with vanilla bean paste in both the cake and frosting if desired.

Can I use a different pan rather than a springform baking pan?

Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.  

Do I need to peel the apples?

I always peel the apples for this cake but you definitely don’t have to if that is your preference.

FAQs

How to store

Fridge: Once the cake is made, it’s best stored in the fridge or somewhere cool for up to 3 days. Let the cake or pieces of the cake come closer to room temperature before serving.

Freezer: You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.

More apple recipes to love from the blog

• Apple Cinnamon Crumble Cake
• Baked Brie with Maple Cinnamon Apples and Pecans
• The Best Cinnamon Spiced Apple Pie Blondies Recipe

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Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting

Enjoy the comforting flavors of my Mom’s easy apple cake recipe, perfectly topped with a cream cheese frosting – an irresistible treat for any occasion.

Course Dessert

Cuisine German-inspired

Keyword apple cake, cream cheese frosting

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 – 10 pieces

Author Jess

Equipment

• 9-inch springform pan
• mixing bowls
• whisk

Ingredients

For the cake

• 4 cups peeled & diced Granny Smith apples, diced in 1/2 inch pieces, about 3-4 large apples
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• 2 tsp ground cinnamon
• 2 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 1/2 cup vegetable oil I like to use avocado oil

For the cream cheese frosting

• 250 g full fat brick cream cheese softened
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract
• pinch of salt
• 3 cups icing sugar

Instructions

• Pre-heat the oven to 350F. Grease a 9-10 inch springform pan, both the bottom and sides of the pan. Take out the cream cheese and butter as well to soften for the frosting.
• Peel the apples and dice into about 1/2 inch pieces and set aside.
• In a small mixing bowl, mix together the flour, salt, baking soda, ground nutmeg and ground cinnamon and set aside.
• Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix the batter.
• In a large mixing bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.
• To your whisked eggs, add sugar, vanilla and vegetable oil. Using a mixing spoon or spatula, mix all ingredients until combined.
• Add the flour mixture into the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan, smoothing out the top of the dough in the pan.
• Bake the cake for 65-75 minutes. Start checking your cake at 65 minute mark. A toothpick inserted in the center of the cake should come out fairly clean when done. Once your cake is done, remove from the oven and let fully cool in the cake pan on a cooling rack.
• Once the cake is fully cooled, it’s time to ice the cake. Gently remove the cake from the cake pan and turn out onto a cake stand or plate.
• Use a hand or stand mixer to make the cream cheese icing: Whip the softened cream cheese and butter together on medium-high speed until smooth and combined, about 2-3 minutes. Add the vanilla extract and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed, scraping down the sides as needed. Add in the rest of the icing sugar and mix for about another minute or so until smooth and fully combined.
• Start icing the cake by placing a large dollop in the middle of the cake and then work your way outwards with a thin layer of icing over the entire cake. Then, continually add the rest of the icing to the cake until it’s evenly iced.

The post Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting appeared first on Cooking in my Genes.

Made naturally gluten-free with an almond flour base, this delicious cake easily comes together in one bowl.

Why you’ll love this easy spiced fig cake recipe

Quick: This easy spiced fig cake will soon become a family favourite. The batter comes together quickly, with minimal tools and no stand mixer – less dishes yay!

Versatile: The fresh figs and brown sugar create a warm, comforting and moist cake – great for a breakfast, lunch or after dinner sweet treat.  

Ingredients needed for this cake recipe

For the cake:

• Large eggs: Large eggs are important to keep this cake together.
• Granulated sugar: You need just 1/2 cup sugar for this cake.
• Plain Greek yogurt: Make sure to use plain Greek yogurt, not flavored.
• Extra-virgin olive oil: I love the taste that extra-virgin olive oil gives this cake.
• Vanilla extract: Vanilla extract is important for the flavor of this cake.
• Almond flour: Make sure to use almond flour – almond meal will not work in this recipe.
• Seasonings: Ground cinnamon and ground cardamom bring a nice warmth to this cake. And, a touch of salt (1/4 teaspoon) is necessary for most baked goods.
• Baking powder: A must to help the cake rise.

For the toppings:

• Fresh figs: Fresh figs are what make this cake so delightful! The bring a natural sweetness when baked.
• Walnuts: Walnuts pair beautifully with figs and give this cake some texture.
• Brown sugar: Brown sugar adds a touch of sweetness to the fig topping.

Why use fresh figs in this cake 

Using fresh figs in this fig cake recipe adds a tender texture to the topping, and special visual appeal that dried figs or fig jam just can’t do. While dried figs are intensely sweet and chewy, fresh figs truly transform under the heat of baking to elevate the entire cake.

Key steps to make this fig cake recipe

Prepare the pan: Make sure to line the bottom of the springform pan with parchment paper and then butter the pan well.

Stir: You will stir all of the wet ingredients in a mixing bowl. Then, simply add all of the dry ingredients to the wet ingredients and stir again to combine.

Bake: Add the cake batter to the prepared springform pan. Then, add the walnut-brown sugar topping and fresh fig quarters to the top of the cake. Then bake! 

Substitutions and variations 

Walnuts: You can easily substitute for pecans, for a similar taste and texture. Or almonds for something lighter or even try hazelnuts if you want a more earthy crunchy touch.

Fresh Figs: If you can’t find fresh figs you can use dried figs. It will just take one additional step as dried figs have less moisture and a tougher texture so they need to be soaked first. Follow these tips to get the best results:

• Soak them: Dice the figs into a rough chunks and submerge them in boiling water for 10 to 15 minutes.
• Drain thoroughly: Drain and then pat the rehydrated figs dry with paper towels so they do not water down the cake.

Plums: If you can’t find fresh figs, plums are another option. I would use 3 plums and cut them into 1/6ths. If you are using Italian prune plums, you could use 4 and cut into quarters as they are similar in size to the figs you are replacing.

Can I use a different size of baking pan?

If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.

Ways to enjoy this fresh figs cake 

For breakfast: Try this cake with your morning coffee or tea to get your started off right!

Whipped cream:  The warmth of the spices and sweetness of the figs pairs beautifully with fresh, whipped cream or a cold vanilla ice cream. Or, try my whipped mascarpone cream recipe!

Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

How to store this fig cake

If you happen to have any leftovers, you can store this cake a few different ways: 

Counter (1-2 days): Keep the cake under a cake dome or in an airtight container at room temperature. Line the bottom with a paper towel to absorb excess moisture.

Refrigerator (up to 5 days): Wrap the cake tightly in plastic wrap or place it in a sealed container. 

Freezer (Up to 3 months): Slice the cake, wrap individual pieces tightly in plastic wrap, and place them inside a heavy-duty freezer bag.

Cake storage tips

• Cool completely before storing to avoid soggy leftovers
• Bring to room temperature before serving, remove from the fridge roughly 20-30 mins before serving
• Reheat gently in the microwave, 10-15 seconds 

FAQs

More fig recipes to love from the blog

• Easy Honey Roasted Figs with Pistachios & Yogurt
• Easy Gruyere and Fig Jam Phyllo Bites Appetizer
• Baked Feta with Balsamic Figs & Grapes Appetizer

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Easy Spiced Fresh Figs Cake Recipe (gluten-free!)

This easy spiced fig cake is full of warm, comforting flavors. Bursting with juicy fresh figs and spices, it's a simple dessert that is also gluten-free!

Course Dessert

Cuisine american-inspired

Keyword cake, figs

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 pieces

Author Jess

Equipment

• 8-9 inch springform pan

Ingredients

For the toppings

• 4 fresh figs, trimmed and quartered lengthwise
• ¼ cup finely chopped walnuts
• 2 tbsp light brown sugar

For the cake

• 2 large eggs
• ½ cup granulated sugar
• ¼ cup plain Greek yogurt
• ¼ cup extra-virgin olive oil
• 2 tsp vanilla extract
• 1 3/4 cups almond flour (not almond meal)
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cardamom
• 1 ½ tsp baking powder
• ¼ tsp kosher salt

Instructions

• Arrange the rack in the middle of the oven and preheat the oven to 350F.
• Trim and quarter the figs and set aside in a bowl.
• In a small bowl mix together the finely chopped walnuts and brown sugar and set aside.
• Line the bottom of a 8 or 9-inch springform pan with parchment paper. Then, coat the parchment paper and sides of the pan well with cooking spray or softened butter.
• To a large mixing bowl add the large eggs, sugar, plain Greek yogurt, olive oil and vanilla extract and whisk well until combined.
• To the wet ingredients add the almond flour, ground cinnamon, ground cardamom, baking powder and salt and whisk again until the batter is smooth and combined.
• Pour the batter into the prepared pan and level the top out with an off-set spatula (or back of a spoon). Sprinkle the top of the cake evenly with the walnut-brown sugar mixture. Then arrange the fig quarters, cut side up, around the cake (you don’t need to press the figs into the cake as they will gently sink as the cake bakes).
• Bake for 30-40 minutes until the cake is golden brown around the edges and a toothpick inserted in the center of the cake comes out clean.
• Set the cake pan on a cooling rack and let the cake cool fully in the cake pan. Once fully cooled, remove the outside ring of the springform pan, cut into slices and serve.

Notes

• If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
• Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

The post Easy Spiced Fresh Figs Cake Recipe (gluten-free!) appeared first on Cooking in my Genes.

If you love my other puff pastry tart recipes like my Quick and Easy Pear Tart, you’re sure to love this one during the Summer season.

Why this apricot tart is the perfect summer dessert

This apricot tart is the perfect summer dessert – it highlights the short, delicious season of fresh apricots by transforming them into a warm, jammy, and elegant centerpiece.

This tart is easy to make for beginners who want to impress with very little effort.

Why this apricot tart stands out

Perfect sweet-tart balance: Apricots have a natural tanginess that intensifies during baking, cutting through rich pastry crusts 

Light and refreshing: Summer tarts feature a thin, crisp crust that feels light even on a hot day.

Quick baking time: Because apricots soften quickly, the tart spends less time heating up your kitchen on a hot summer day!

Ingredients needed

For the tart:

• 1 sheet frozen puff pastry, thawed
• 1/3 cup apricot jam
• 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
• 2 tbsp sugar plus more for sprinkling
• 1 tablespoon orange juice
• 1/4 teaspoon ground cardamom
• 1 tablespoon cornstarch
• 1 egg

For the topping:

• 2 tablespoon apricot jam
• 1 teaspoon water
• Optional but recommended:
  • 2-3 tablespoon toasted almond slices or chopped pistachios
  • Fresh thyme leaves

Key steps to making this tart 

*The full recipe instructions can be found in the recipe card below*

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry dough directly on the parchment paper lined baking sheet. You can use a rolling pin to gently flatter the puff pastry before working with it. 
3. Shape the tart: Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart.
4. In a bowl mix together the apricot slices, orange juice, ground cardamom, sugar and cornstarch. Let sit for 5 minutes.
5. Use a spoon to move the apricot slice mixture from the bowl on top of the apricot jam layer and spread out evenly in rows. Drizzle over any extra liquid from the bowl over the apricot slices in the tart. Fold the border over the filling all around the tart.
6. Whisk together 1 whole egg with 1 tablespoon cold water or milk. Brush this egg wash onto the folded border and sprinkle with sugar.
7. Place in the fridge for 10 minutes.
8. Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender. 
9. Let the tart fully cool on the baking sheet after brushing with the jam. 

My Top Tips for a Perfect Apricot Tart

• Make sure to use Puff Pastry NOT Phyllo Dough
• Make sure the Puff Pastry is fully defrosted before using. If it still has a bit of a chill, let it sit out for about 5-10 minutes before using
• Lean into the almond pairing. Apricots contain a natural chemical compound that mirrors almonds. Adding the toasted almond slices puts this tart over the top!  
• Store-bought apricots can tend to be underripe making them a bit tart at times. If your fruit is underripe, try tossing them in a bit of sugar and a splash of lemon juice ahead of time, to help them along.
• Make this quick puff pastry apricot tart in the morning if serving for brunch, lunch or dinner. This tart can sit out at room temperature, on a wire rack for the day before serving
• This tart is best enjoyed the day it’s made.
• It’s best to let this tart cool fully before slicing into pieces.

Variations and substitutions

Feel free to customize your tart by swapping the fruit, changing the filling, or choosing a new crust. Apricot tarts adapt effortlessly to different flavors

Trade apricots for other stone fruits: peaches, nectarines, or even berries add a great balance and partner to the apricot. In a pinch, you could use sliced plums instead of apricots!

Swap the jam: while apricot jam enhances the apricot flavor, you can use peach jam or orange preserves instead

Try adding a creamy base: add a custard base or a mix of ricotta and mascarpone. The skies the limit!

Go nuts: adding texture with a variety of nuts will work beautifully – slivered almonds, chopped pistachios, even a candied pecan would all add depth and crunch!

What to serve with this apricot tart

Serve topped with whipped cream or a scoop of vanilla ice cream to make this even more decadent!

Do I need to blind-bake this apricot tart?

Thankfully No! When using puff pastry you don’t need to blind bake (aka pre-bake your crust). The layered dough rises and crisps well directly under light fruit slices.

How should I store my apricot tart?

To store an apricot tart properly, you need to balance keeping the pastry crisp while preventing the fresh fruit topping from turning mushy.

Counter (1 day): Keep it loosely covered with foil or plastic wrap at room temperature.

Fridge (2–3 days): Store in an airtight container to prevent the crust from absorbing odors.

Freezer (Up to 2 months): Wrap slices tightly in plastic wrap, then place them in a freezer bag.

FAQs

more easy tart recipes to love from the blog

• Quick and Easy Puff Pastry Rhubarb Tart Recipe
• Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)
• Quick and Easy Pear Tart (made with puff pastry)

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Quick & Easy Puff Pastry Apricot Tart (beginner friendly!)

Make this deliciously flaky apricot tart with just 8 ingredients. Using store-bought puff pastry, this is perfect for beginners craving an impressive dessert!

Course Dessert

Cuisine french inspired

Keyword apricot, puff pastry, tart

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Chilling Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6 pieces

Author Jess

Ingredients

For the tart

• 1 sheet frozen puff pastry, thawed
• 1/3 cup apricot jam
• 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
• 1 tbsp orange juice
• 1/4 tsp ground cardamom
• 2 tbsp sugar plus more for sprinkling
• 1 tbsp cornstarch
• 1 egg

For the topping

• 2 tbsp apricot jam
• 1 tsp water

Optional:

• 2-3 tbsp toasted almond slices or chopped pistachios
• Fresh thyme leaves
• whipped cream, vanilla ice cream or plain yogurt

Instructions

• Preheat the oven to 400F. Line a baking sheet with parchment paper.
• Roll out the thawed puff pastry dough, it will be about a 10×10 inch square or 10x12inch rectangle (approximately). Use a sharp knife to skor around the edge to create a 1 inch border (just make sure not to cut all the way through the dough).
• Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart, leaving the 1 inch border clear around the puff pastry.
• In a bowl mix together the apricot slices, orange juice, ground cardamom, 2 tablespoon sugar and cornstarch. Let sit for 5 minutes.
• Use a spoon to move the apricot slices from the bowl to the puff pastry, on top of the apricot jam layer and spread out evenly in rows. Fold the border over the filling all around the tart. Drizzle over any extra juices from the bowl over the apricot slices in the tart.
• Whisk together 1 egg with 1 tablespoon water or milk. Brush this egg wash onto the folded border. Generously sprinkle granulated sugar all around the border over top of the egg wash.
• Place in the fridge for 10 minutes.
• Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender. Mix together 2 tbsp apricot jam with 1 tsp water and when the tart comes out of the oven brush the tops of the apricot slices with this jam mixture.
• Let the tart fully cool on the baking sheet after brushing with the jam. It's very important to let this tart fully cool before cutting into slices.

  Optional: Garnish with toasted almond slices or chopped pistachios and/or fresh thyme leaves. Cut and serve with whipped cream, vanilla ice cream or plain yogurt if desired.

The post Quick & Easy Puff Pastry Apricot Tart (beginner friendly!) appeared first on Cooking in my Genes.

Why grilled peaches are a summer favorite

Grilling peaches takes them from a fresh summer treat to a warm, sweet and surprising addition to your meal. The high heat of the grill naturally caramelizes their sugars, while adding a light smoky summer flavor. 

Ingredients needed for the recipe 

For the peaches:

• Fresh Peaches, pitted and cut in half
• Olive oil
• Honey or maple syrup

For the oat crumble topping:

• Rolled oats
• Brown sugar
• Ground cinnamon
• Melted butter
•  All-purpose flour
• Optional: scoop of vanilla ice cream 

Choosing the right peaches for grilling

There are many types of peaches out here, lucky us! But for grilling I recommend either Freestone Peaches or Clingstone Peaches, with Freestone being my first choice. Whether you’re purchasing your peaches at your grocery store or your local farmers market – the main difference between these two varieties is how easily their flesh separates from their pit. 

Freestone Peaches: The flesh isn’t attached to the pit, making it easier to remove. They’re usually the best choice for snacking on fresh, baking, and freezing, and ripen later in the summer. 

Clingstone Peaches: The flesh is firmly attached to their pit, it can be a bit more difficult to slice. They’re generally juicier and sweeter and ripen earlier in the season.

What to look for in the perfect peach:

Firm but ripe: Give the peach a gentle squeeze. You want it to have just a little bit of ‘give’, but it should still feel firm. 

The smell: Smell the stem end of the peach – it should smell sweet and like the peaches you remember as a kid. 

Preparing the peaches for grilling: washing and cutting

Preparing peaches for the grill takes less than five minutes, with the secret being in keeping the skin on to protect the fruit’s shape while it heats through.

Wash and dry: Rinse the peaches under cool water to remove any dirt or loose fuzz. Once cleaned, pat the skin completely dry with paper towel. Any leftover water on the surface will create steam, preventing the caramelized char marks from forming.

Slice and pit: Cut the peach entirely in half lengthwise, run your knife all the way around the fruit along its natural seam line. Hold both halves gently and twist in opposite directions to separate the halves. Pop the pit out with your fingers or with a spoon. 

Oil and season: Lightly brush the flat, cut side of each peach half with olive oil. You can also oil the barbecue grill grates to ensure the peaches don’t stick.

Other serving suggestions: desserts and savory dishes

These grilled peaches such a versatile summer staple – you’ll be using them all season long.  

Dairy free: Top with a non-dairy scoop of ice cream – or slice and add to a dairy free yogurt for your breakfast or snack time.

Gluten-free: Use gluten-free oats and a 1:1 gluten-free flour for the crumb topping
Salads: Grill the peaches and skip the topping. Slice and add to your favorite garden greens. 

Salads: Chop up these grilled peaches (without the oat topping) and use in a peach and kale salad or peach and greens salad with balsamic dressing.

Cakes: Chop up the grilled peaches and use as a topping to an angel food cake or other vanilla cake along with a scoop of ice cream or whipped cream.

Optional toppings and pairings: honey, cinnamon, cheese, and herbs

These grilled peaches are the ultimate customizable treat, as they can be made sweet or savory depending on what you’re craving – just skip the crumb topping. 

Honey & Cinnamon: A classic choice – a drizzle of honey and sprinkle of cinnamon on the ice cream or Greek yogurt.

Cheese choices: Make this a sweet-savoury snack or final course by topping the peaches with your choice of cheese. For a creamy finish, add mascarpone or burrata. If you like something a more tangy/salty a round of goat cheese or feta will pair beautifully. 

Herbs & spices: If you have fresh herbs, basil, thyme or mint are great additions. If you’re looking for something with warmer and sweeter tones, try a combination of cinnamon, clove, ginger or cardamom. Don’t forget the honey drizzle!

Toasted Nuts: Nuts will add a complimentary texture and savory touch, try pecans, almonds or walnuts (sky’s the limit!).  

Storing and reheating grilled peaches

Refrigeration: To keep your grilled peaches and oat crumble at their freshest, store them in separate airtight containers, in the fridge. They will keep for roughly 3-4 days when stored properly. 

Reheating: I recommend the oven to reheat and serve any leftovers, by placing the peaches cut side up on a baking sheet, sprinkle the oat crumble generously over the top, and warm in a 350°F (175°C) oven for 5 to 8 minutes. You can also reheat them in the microwave by heating each peach half up for 20-30 seconds, then sprinkling the cold crumble topping over them before serving, this maintains the crunch. 

FAQs

More delicious summer peach recipes to love from the blog:

Summer Peach and Tomato Crostini with Goat Cheese

The Best Peach Basil Wine Spritzer (White Wine)

Stone Fruit Breakfast Crumble

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Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Grilled peaches are a simple & delicious summer dessert! Topped with an oat crumble & vanilla ice cream for the perfect summer bite.

Course Dessert

Cuisine American

Keyword grilled peaches, peaches

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 4 peaches, pitted and cut in half
• olive oil
• honey or maple syrup for drizzling

Oat Crumble Topping

• 1/2 cup rolled oats
• 2 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 4 tbsp melted butter
• 1 tbsp all purpose flour

Instructions

• For the oat crumble topping: mix all topping ingredients together, spread an even layer on a baking sheet and broil on low for 3-4 minutes until bubbling and starting to turn golden brown. Set aside to cool. Break into crumbs before serving.
• For the peaches: Once peaches are pitted and halved, preheat your grill or grill pan to medium-high heat and brush with olive oil. Grill the peaches for 3-4 minutes until char marks appear, then flip and grill another 3-4 minutes.
• Remove from the grill and drizzle generously with honey or maple syrup. Serve warm with ice cream and oat crumble.

Notes

*Sometimes peaches can be difficult to halve. If you’ve got a tough peach, you can simply slice the peach instead and grill the slices. Then top with the crumble and ice cream!

The post Grilled Peaches with Oat Crumble: An Easy Summer Dessert appeared first on Cooking in my Genes.

I love to make this pear crisp in the Fall and Winter, so this blackberry crumble is my go-to in the warmer months.

Prep this dessert ahead of time, bake and cool, then serve to guests with a scoop of ice cream!

Why blackberry crumble with pistachios is a perfect dessert

The tangy, slow-cooked blackberries paired with the, buttery pistachio crust, creates this gourmet tasting mix of warm fruit and salty, buttery crunch. This dish is the perfect ending to any meal, at home alone or shared with friends and family. 

Ingredients needed for the blackberry crumble

For the blackberry filling: 

• Blackberries
• Lemon zest
• Cornstarch
• Granulated sugar
• Ground cardamom
• Kosher salt 

For the crumble topping:

• Brown sugar
• Ground Cardamom
• All-purpose flour
• Unsalted butter
• Pistachios

Tips for choosing the best blackberries

To ensure a sweet juicy berry every time, I choose blackberries that have fully ripened on the vine. I look for plump, deep black berries with a matte finish instead of the glossy ones. Avoid berries with red patches, a hard texture, or shrivelled skin.  

What is the secret to a good fruit crumble?

The secret to a good fruit crumble is the balance between a crisp, buttery topping and a thick, jammy fruit filling that doesn’t turn soggy. 

Tips for the filling

Cornstarch: Tossing your fruit with cornstarch or flour helps thicken the juices into a rich sauce and keeps the liquids from melting your crisp topping. 

Balance: Always add a squeeze of fresh lemon juice to your berries or fruit. It cuts through the sugar and brightens the natural fruit flavors. 

Tips for the topping

Cold Butter: Use cold, cubed butter to create pea-sized clumps. These pockets of butter create the perfect flaky, crisp texture. Expert tip – pop your butter in the freezer for 5-10 minutes prior to cutting into cubes, it’ll be easier to cut and will stay colder longer while making the topping.

Texture:  Adding chopped nuts to the flour mixture adds an unexpected that stands up to the soft fruit. 

Tips for baking

The Bubble Test: Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.

Variations and substitutions to customize the recipe

Switch up the topping texture

• Crunchy: Mix in chopped pecans, walnuts, sliced almonds, or pumpkin seeds.
• Sweet: Use dark brown sugar for a deep, molasses-like crunch.
• Spiced: Toss the flour with ground cinnamon, ginger, or a pinch of nutmeg.

Swap the fruit filling

• Blend Fruits: Combine the blackberries with sliced apples, pears, peaches, or tart rhubarb.
• Fresh Herbs: Toss the berries with finely chopped fresh mint, basil, or rosemary.
• Add Citrus: Grate in fresh orange or lime zest alongside the standard lemon juice.
• Spike It: Mix a tablespoon of bourbon, Amaretto, or Grand Marnier into the berry mixture.

Dietary substitutions

• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Vegan/Dairy-Free: Replace the dairy butter with cold, solidified coconut oil or a high-quality plant-based butter.
• Refined Sugar-Free: Sweeten the filling with pure maple syrup or honey in the filling and use coconut sugar in the topping.

Serving suggestions and presentation ideas

My favorite way to serve this crumble is topped with a scoop of vanilla ice cream, or with home-made whipping cream. If you’re wanting and elevated look for serving guests – garnish with fresh mint leaves, lemon zest, toasted pistachios or slivered almonds.  

Storage and reheating tips

How you store your berry crumble depends on when you plan to eat it.

Short-Term Storage (1-2 Days): You can leave a freshly baked crumble on the counter for up to two days. Let the crumble cool completely to room temperature. Cover the baking dish tightly with aluminum foil or plastic wrap. 

Medium-Term Storage (Up to 5 Days): If you need to keep it longer, store it in the fridge. Place the completely cooled crumble into the fridge, sealed tightly with foil or placed in an airtight container. 

Long-Term Storage (Up to 3 Months): This berry crumble freezes beautifully, either baked or unbaked.

• Unbaked (Recommended for best texture): Assemble the crumble in a freezer-safe dish, wrap it tightly in two layers of plastic wrap, and add a layer of aluminum foil. Bake directly from frozen at 350F adding 10 to 15 minutes to the original baking time.
• Baked: Freeze the completely cooled crumble using the same multi-layer wrapping method. Bake in a 350F oven until warmed through and the topping has become crispy again.

Reheating: Leftover crumble can be easily reheated, and my go-to method is in the oven. Simply pop your crumble into a 350F oven for about 10 to 15 minutes until it is warmed through and the topping crisps up again. If you are short on time, you can microwave individual portions for 30 to 45 seconds – just keep in mind that the topping will lose its crunch.

FAQ’s

More fruit desserts to make from the blog

• Easy & Delicious Gluten Free Rhubarb Crisp Recipe
• Strawberry Fruit Bars with an Oatmeal Crumble
• Grilled Peaches with Oat Crumble & Vanilla Ice Cream

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Easy and Delicious Blackberry Crumble with Pistachios

Discover the perfect blend of juicy blackberries and crunchy pistachios in this easy-to-make crumble that’s bursting with flavor and texture.

Course Dessert

Cuisine American

Keyword blackberry, fruit crumble

Servings 6 -8

Author Jess

Ingredients

For the blackberries

• 8 cups fresh blackberries
• 2 tsp finely grated lemon zest
• 2 tbsp fresh squeezed lemon juice
• ¼ cup cornstarch
• ½ cup granulated sugar
• ¼ tsp ground cardamom
• ½ tsp kosher salt

For the crumble topping –

• ⅓ cup lightly packed brown sugar
• ½ tsp ground cardamom
• ¾ cup all purpose flour
• 6 tbsp cold unsalted butter, cut into small cubes
• ¼ cup coarsely chopped shelled salted pistachios

Instructions

• Preheat the oven to 350F and place a rack in the lower third of the oven. Grease a 10-inch oven safe skillet or a 9×9 inch pan with nonstick cooking spray.
• Add the fresh blackberries to a large bowl with the lemon zest, lemon juice, cornstarch, granulated sugar, ground cardamom and salt. Stir to combine and then let sit for 5-10 minutes while the oven preheats.
• For the crumble topping, add the brown sugar, ground cardamom, all purpose flour and small cubes of butter to a medium bowl. Use your hands to rub all the ingredients together, breaking down the butter cubes, until it resembles a coarse meal, about pea-sized pieces. Add the pistachios and squeeze together the crumble with your hands to combine.
• Transfer fresh blackberries and all of the juices from their bowl to the prepared baking dish. Use your hands to scatter the crumble topping over the blackberries.
• Bake the crumble until the blackberry juices are bubbling around the edges and the top is golden brown, about 35-45 minutes. Let it cool slightly before serving scoops of the crumble with ice cream or whipped cream.

Notes

• Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.
• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Nut-free: Substitute the pistachios for rolled oats to make this nut-free.

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Blackberry Crumble with Pistachios appeared first on Cooking in my Genes.

Made from just 3-ingredients, almond butter, almond flour and pure maple syrup, they’re a chewy and flavorful sweet treat.

Since these cookies are made with minimal ingredients, make these cookies your own by adding ground cinnamon or chocolate chips too.

3 ingredient almond butter cookies

These almond butter cookies are less sweet than their traditional chocolate chip cookie friends. But, they are just as delicious with a slightly caramel, nutty flavor!

These delicious cookies are made with simple ingredients you might already have in your pantry! And, they’re both gluten-free and egg-free for my friends who have dietary restrictions.

Why you’ll love this easy recipe

• Quick: It only takes 20 minutes to prep these cookies and then 10 minute to bake cookies.
• Simple: ​You only need 3 key ingredients for these cookies.
• Gluten-free: ​If you are eating a gluten-free diet, these are a great treat that is easy to make. 

Ingredients needed for these 3 ingredient cookies

Almond butter: Use a natural almond butter that is well-stirred with the natural oils in its jar (before measuring) and made from just one ingredient, almonds. Some creamy almond butter is made from roasted almonds and that type of nut butter works well too!

Almond flour: Make sure to use almond flour (not almond meal). Almond flour is made from blanched, peeled almonds and has an off-white colour and fine texture. On the other hand, almond meal is made from skin-on almonds which gives it a much darker colour and a more coarse texture. Almond flour is the way to go for this cookie recipe.

Pure maple syrup:  I recommend using pure 100% maple syrup for this almond butter cookie recipe. Pure maple syrup has a beautiful, rich caramel flavour which pairs well with the almond butter. As well, pure maple syrup is just that – pure maple syrup, one ingredient whereas pancake syrup can contain more ingredients that will compromise the taste of this cookie.

Easy steps to make these 3 ingredient almond flour cookies

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
3. Add the almond flour and stir well until a thick cookie dough forms.
4. Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
5. Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
6. Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
7. Let cool on the cookie sheet for 10 minutes and then move to a cooling rack to fully cool.

Variations and add-ins for these 3 ingredient almond butter cookies

• Spices: Add 1/4-1/2 teaspoon ground cinnamon in when mixing the almond butter and maple syrup for a cinnamon flavor.
• Chocolate: Melt dark chocolate and drizzle on after the cookies have fully cooled OR dip half of the cookie in for a lovely chocolate dip look and finish with a little salt (sea salt).
• Extract: Enhance the flavor further by adding 1/4 tsp almond extract to this recipe or 1 tsp vanilla extract.
• Almond: Press an almond in top of the cookies before baking to add some crunchy texture.
• Chocolate Chips: Add in 1/4-1/3 cup mini chocolate chips into the batter.
• Crisscross Pattern: Use a fork to top each cookie with a crisscross pattern for a lovely presentation.

Tips and Tricks

• Before you measure the almond butter for the recipe, make sure you stir the almond butter well with the natural oil in it’s jar.
• My favorite type of almond butter for this recipe is one that is made from just almonds — no added salt, sugar, etc. I’ve also use an almond butter made from roasted almonds which is also delicious!
• It’s better to just underbake (than overbake) these 3-ingredient almond butter cookies as they will continue to cook when they are cooling on the baking sheet once out of the oven.

FAQs

​Storage

• Room temperature: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag at room temperature for up to 4 days.
• Refrigerator: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag in the fridge for up to 1 week.
• Freezer:  Once cookies have fully cooled on the wire rack, store cookies in an airtight container or freezer bag in the freezer for up to 1 month.

More healthyish cookie recipes to make from the blog

• Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
• Apple Pie Breakfast Cookies (Gluten Free Option!)
• Zucchini Oatmeal Breakfast Cookies

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3-Ingredient Almond Butter Cookies (egg free!)

These 3 ingredient almond butter cookies are so easy to make! Ready in 20 minutes, they're chewy with a caramel, nutty flavor. Gluten and egg free too.

Course Dessert, Snack

Keyword almond butter, one bowl cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 152kcal

Author Jess

Ingredients

• 1/2 cup unsweetened natural almond butter well-stirred
• 5 tbsp pure maple syrup
• 1 1/4 cups almond flour (Bob's Red Mill is my favourite)

Instructions

• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
  
• Add the almond flour and stir well until a thick cookie dough forms.
  
• Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
  
• Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
  
• Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
• Let the cookies cool on the baking sheet for 10 minutes and then move to a wire rack to fully cool.
• Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.

Notes

Variations and add-ins:

Melt dark chocolate and drizzle on after the cookies have fully cooled OR dip half of the cookie in for a lovely chocolate dip look and finish with a pinch of sea salt.

Add 1/4-1/2 teaspoon ground cinnamon in when mixing the almond butter and maple syrup for a cinnamon flavor.

Add in 1/4-1/3 cup mini chocolate chips into the batter.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 0.1IU | Calcium: 70mg | Iron: 1mg

The post 3-Ingredient Almond Butter Cookies (egg free!) appeared first on Cooking in my Genes.

Fresh rhubarb is mixed into a light cake dough for a tender crumb texture. Sprinkle with brown sugar and cinnamon on top of the cake; you seriously can’t go wrong!

This coffee cake is made for sharing and perfect for the Spring and Summer seasons.

The only coffee cake you need for Spring brunch

You can find me cooking up rhubarb recipes like my Strawberry Rhubarb Toasted Oat Sundaes or my Strawberry Rhubarb Hand Pies as soon as rhubarb is in season. 

Rhubarb stalks on their own can be fairly tart and sour; however, when it’s cooked rhubarb displays it’s amazing taste which adds to the sweetness of the cake.

This recipe is from my Mom’s archives and I changed up the ingredients just a bit with the main swap being greek yogurt for sour cream.

While this Rhubarb Coffee Cake is delicious on the day you bake it, it’s even better day two! And if my past experience of ‘sharing’ this cake in a family of four is any indication, it will be gone really quick so make sure to enjoy the cake ASAP!

What ingredients do you need to make a rhubarb coffee cake?

The ingredient list for this rhubarb coffee cake recipe is fairly straightforward. Please see my notes below on substitutions and how to use frozen rhubarb in this cake.

For the cake:

• All-purpose flour
• Baking soda
• Salted butter
• Granulated sugar
• 1 large egg
• Pure vanilla extract
• Whole milk greek yogurt **can substitute with sour cream
• Chopped rhubarb (fresh)

For the topping:

• Brown sugar
• Ground cinnamon

What is the secret to a good coffee cake?

• Full-fat butter and Greek yogurt: It’s important to use full-fat ingredients because the cake needs the moisture for it’s tender texture.
• Fresh rhubarb: Use fresh rhubarb where you can; nothing beats the flavor of fresh! See my tips below if using frozen rhubarb.
• Don’t over mix: When combining the wet and dry ingredients in a large bowl, take care to fold the ingredients together until just combined. Over-mixing the mixture can produce a too dense cake.
• Parchment paper: Lining the pan with parchment paper allows you to easily remove the cake from the baking pan once fully cooled if desired. 
• Cooling time: Let the cake cool fully in the baking pan on a wire rack before cutting into pieces; this will give you cleaner / more uniform pieces of cake.

How to bake a delicious rhubarb coffee cake

1. Pre-heat the oven to 350F. Line a 9×12 inch pan (or rectangular baking pan) with parchment paper OR grease well with butter.
2. Make the topping and set aside.
3. Combine the wet and dry ingredients into a thick cake batter. Stir the rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it’s spread out to all the corners. Top with the brown sugar & cinnamon topping.
4. Bake for 30-35 minutes or until a toothpick comes out clean. Leave in the pan to cool fully.

Rhurbarb cake serving suggestions

• Greek yogurt: I love serving this cake with a dollop of greek yogurt too. But also delicious on it’s own!
• Coffee: It’s not a coffee cake without a cup of coffee by it’s side.
• Vanilla ice cream: Serve this coffee cake as dessert with a scoop of vanilla ice cream.

Variations and substitutions

Butter: Substitute the salted butter with unsalted butter BUT make sure to add 1/2 tsp salt to the dry ingredients in the cake batter if using unsalted butter.

Greek yogurt: You can substitute the plain Greek yogurt for an equal amount of sour cream.

Blueberries: If you can’t get your hands on fresh rhubarb, substitute for blueberries for an epic blueberry coffee cake!

Can I use frozen rhubarb in a coffee cake recipe?

I prefer to use fresh rhubarb in this cake. However, here’s now to use use frozen rhubarb in this cake recipe if desired:

1. Defrost the rhubarb at room temperature. I like to place the rhubarb in a strainer over a bowl and to let it defrost. 
2. Once defrosted, drain the rhubarb of excess liquid and then measure the required amount of rhubarb for the coffee cake. once defrosted.

Rhubarb Cake FAQs

How to store coffee cake

• Room temperature: Keep the rhubarb cake at room temperature in the prepared pan covered with plastic wrap for up to 1 day. Or, slice the cake and store in an airtight container for 1 day at room temperature.
• Refrigerator: Store this cake in an airtight container or in the pan wrapped with plastic wrap for up to 4 days in the fridge.

More rhubarb recipes to love from the blog

• Quick and Easy Puff Pastry Rhubarb Tart Recipe
• Strawberry Rhubarb Muffins with Streusel Topping
• Easy Strawberry Rhubarb Hand Pies with Lemon Icing

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Easy Rhubarb Coffee Cake Recipe With Crumb Topping

Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!

Course Dessert

Cuisine American

Keyword rhubarb, rhubarb cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 pieces of cake

Author Jess

Ingredients

For the cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 cup salted butter, melted
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 cup whole milk greek yogurt **can substitute with sour cream
• 2 1/2 cups chopped fresh rhubarb

For the topping

• 1/2 cup brown sugar
• 1 tsp cinnamon

Instructions

• Pre-heat the oven to 350F. Line a 9×13 inch baking pan with parchment paper OR grease well with butter.
• In a small bowl mix together the brown sugar & cinnamon for the topping and set aside.
• In a medium bowl, whisk the flour and baking soda and set aside.
• In a large mixing bowl, whisk melted butter with sugar until combined and a smooth paste forms.
• Into the butter-sugar mixture, whisk in the egg, vanilla extract and yogurt until combined and smooth.
• Add in the flour mixture to the wet ingredients and stir with a spoon or spatula until just combined. (The batter will be quite thick).
• Stir chopped rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Top with the brown sugar & cinnamon mixture.
• Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave in the pan to cool fully before cutting and serving.

Notes

• Butter: Substitute the salted butter with unsalted butter BUT make sure to add 1/2 tsp salt to the dry ingredients in the cake batter if using unsalted butter.
• Greek yogurt: You can substitute the plain Greek yogurt for an equal amount of sour cream.
• Frozen rhubarb: 
  • Defrost the rhubarb at room temperature. I like to place the rhubarb in a strainer over a bowl and to let it defrost. 
  • Once defrosted, drain the rhubarb of excess liquid and then measure the required amount of rhubarb for the coffee cake. once defrosted.

The post Easy Rhubarb Coffee Cake Recipe With Crumb Topping appeared first on Cooking in my Genes.

You only need 3 simple ingredients: creamy peanut butter, powdered sugar and melted chocolate chips.

These homemade chocolate peanut butter eggs are just like your favourite Reese’s eggs Easter treat from the store BUT better!

I love this Simple Coconut Carrot Cake with Cream Cheese Frosting for Easter but these eggs are rich, sweet and everything you love about a peanut butter treat covered with chocolate.

Why you’ll love these homemade peanut butter eggs

• Easy: You only need three ingredients to make these easter eggs (peanut butter, chocolate and powdered sugar!)
• Flavour: The combination of powdered sugar and peanut butter mimics the flavour of reese’s peanut butter cups. 
• Texture: The peanut butter mixture for the filling is thick and creamy. And, dark chocolate chips make the best chocolate shell for these peanut butter eggs. 

​Ingredients needed

Peanut butter: make sure to use a creamy peanut butter

Powdered sugar: you’ll need powdered sugar (aka icing sugar) which helps to shape and sweeten these peanut butter eggs

Chocolate chips: I love using dark chocolate chips for a nice contrast to the peanut butter. You can use semi-sweet or milk chocolate chips if you prefer a sweeter chocolate coating.

How to make 3 ingredient peanut butter eggs

Make the peanut butter filling:

To a medium mixing bowl add the peanut butter and powdered sugar. Use a wooden spoon to mix and combine the two ingredients. The mixture will get crumbly at first. Then, use your hands to knead the mixture a few times until you get a uniform / more smooth dough. It will be quite thick.

Scoop and form the eggs:

Scoop 2 heaping tablespoonfuls at a time and roll each into a ball. Use your fingers to slightly flatten into an egg-shape, about 1/2 inch thick. Place each egg on the parchment paper lined baking sheet. Place in the fridge for at least 1 hour or until the peanut butter eggs are firm to the touch.

Melt the chocolate:

Once the peanut butter eggs are firm, melt the chocolate in a microwave safe bowl in 30 second intervals, stirring after each 30 second burst until just fully melted.

Dip the peanut butter eggs:

Let the melted chocolate cool for a few minutes before dipping in the eggs. Use a fork to rest each peanut butter egg on and dip / lower into the melted chocolate. Lift up and let any excess chocolate drip off. Place on the parchment paper lined baking sheet. If the chocolate gets too hard before all of the eggs are dipped, reheat the chocolate for 15 second in the microwave. Optional: Now is the time to add sprinkles or a sprinkle of flaky salt to each chocolate-covered peanut butter egg.

Decorate and chill until set:

Once all of the peanut butter eggs are dipped, chill in the fridge for 15 minutes. After 15 minutes in the fridge, decorate with extra melted chocolate or any remaining chocolate if desired by drizzling in any pattern you see fit. Let sit in the fridge until the chocolate is set again.

Tips & Tricks

• Making the peanut butter filling: The filling texture will definitely depend on the peanut butter you use. If you find your filling is too sticky, it’s most likely your peanut butter was too thin so put the mixing bowl in the fridge for 15 minutes and then try again to finish mixing then scoop into egg shapes. If you find the mixture is too crumbly, use your hands instead to finish forming the dough by kneading it with your hands to fully combine.
• Coating the eggs: The colder the shaped eggs, the easier time you’ll have coating them.
• Melting the chocolate: Let the melted chocolate cool for a few minutes before dipping in the eggs otherwise the hot melted chocolate can melt the eggs.
• Peanut allergy: If you have a peanut allergy you could also try cashew, almond or sunflower seed butter! 

Variations on these 3 ingredient peanut butter eggs

Melted chocolate: Use 1/2 cup extra chocolate chips or white chocolate chips, melted, and drizzle over the eggs for an extra design feature.

Sprinkles: Use pastel-coloured sprinkles as a decoration on the peanut butter eggs right after you have dipped them in chocolate.

Crunchy peanut butter: Instead of using smooth peanut butter, use crunchy for more of a bite!

Flaky salt: flaky sea salt adds a nice touch to the top of these 3 ingredients peanut butter eggs

Try a white chocolate version: Place chocolate in a microwave-safe bowl. Heat at 50% power for 30 seconds, stir, and repeat until smooth.

Common questions

Make ahead and storage

You can make the peanut butter eggs up to one day ahead and then coat in chocolate the next day.  Once the peanut butter eggs are set, store in an airtight container in the fridge for up to 2 days. Or, in an airtight container in the freezer for up to 2 months. If enjoying from frozen, let sit at room temperature for a few minutes to soften before eating.

More Easter desserts to make from the blog

• Simple Coconut Carrot Cake with Cream Cheese Frosting
• Easy 3-Ingredient Mini Egg Fudge Recipe for Easter
• Lemon Blueberry Blondies

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Easy 3 Ingredient Peanut Butter Eggs for Easter

These 3 ingredient peanut butter eggs taste just like your favourite Reese's peanut butter cups! They make the perfect easy Easter treat.

Course Dessert

Cuisine American

Keyword easter egg, peanut butter

Prep Time 20 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9 -10 eggs

Author Jess

Ingredients

• 3/4 cup creamy peanut butter (not natural style)
• 1 1/3 cups confectioner's sugar (icing sugar)
• 8 ounces (225 grams) good quality dark chocolate bar or chocolate discs, coarsely chopped (or semi-sweet or milk chocolate)

Optional toppings

• colourful sprinkles
• flaky sea salt
• extra chocolate, melted for decorating

Instructions

• Line a baking sheet with parchment paper.
• Make the peanut butter filling: To a medium mixing bowl add the peanut butter and confectioner's sugar. Use a wooden spoon to mix and combine the two ingredients. The mixture will get crumbly at first. Then, use your hands to knead the mixture a few times until you get a uniform / more smooth dough. It will be quite thick and it's ok if it's a bit crumbly.
• Scoop and form the eggs: Scoop 2 heaping tablespoonfuls at a time and roll each into a ball. Use your fingers to slightly flatten into an egg-shape, about 1/2 inch thick. Place each egg on the parchment paper lined baking sheet.
• Chill the eggs: Chill in the fridge for 1 hour and up to 1 day or until the peanut butter eggs are firm. Leave the eggs in the fridge while you melt the chocolate.
• Melt the chocolate: After 1 hour (or more) in the fridge, leave the eggs in the fridge while you melt the chocolate in a microwave safe bowl in 30 second increments, stirring after each 30 second burst until just fully melted.
• Dip the peanut butter eggs: Let the melted chocolate cool for a few minutes before dipping in the eggs. Use a fork to rest each peanut butter egg on and dip / lower into the melted chocolate. Lift up and let any excess chocolate drip off. Place on the parchment paper lined baking sheet. If the chocolate gets too hard before all of the eggs are dipped, reheat the chocolate for 15 second in the microwave.

  Optional: Now is the time to add sprinkles or a sprinkle of flaky salt to each chocolate-covered peanut butter egg.
• ​Decorate and chill until set: Once all of the peanut butter eggs are dipped, chill in the fridge for 15 minutes. After 15 minutes in the fridge, decorate with extra melted chocolate if desired by drizzling in any pattern you see fit. Let sit in the fridge until the chocolate is set again.
• Once the peanut butter eggs are set, store in an airtight container in the fridge for up to 2 days. Or, in an airtight container in the freezer for up to 2 months. If enjoying from frozen, let sit at room temperature for a few minutes to soften before eating.

Notes

• Make sure to use creamy peanut butter like Kraft, Jif or Skippy – do not use a natural peanut butter as these will not set properly.
• If the eggs are softening too much and losing their shape as you dip them, put the baking sheet back in the fridge for 5–10 minutes and then try again.

The post Easy 3 Ingredient Peanut Butter Eggs for Easter appeared first on Cooking in my Genes.

Made with just 5 simple ingredients, this no churn ice cream is for the cookie butter lovers in your life. 

The vanilla base is swirled with cookie butter and crushed Biscoff cookie pieces – what could be better than that? 

Now, you know I love a no churn ice cream! There is no ice cream maker required and you get delicious, homemade ice cream?! Sign me up. After making my no churn s’mores ice cream (you have to try it!) and raspberry crumble no churn ice cream, I knew I had to make a Biscoff version next. It might just be my new favorite ice cream flavor!

What is no churn biscoff ice cream?

No churn ice cream has a base of whipped cream and sweetened condensed milk, so this eggless ice cream recipe is a breeze to make! It only takes 10 minutes to prep, but you’ll need to let it firm up in the freezer for at least 8 hours.  If you haven’t made homemade ice cream before, don’t worry. I’ve got all the steps below, and my recipe testing means your no churn ice cream turns out amazing every single time. Plus, we’re adding crunchy lotus Biscoff cookies and swirls of cookie butter to this creamy ice cream.

What flavor is Biscoff?

Biscoff is a brand of cookies and cookie butter. Biscoff flavor is caramelized, spiced and slightly sweet which you’ll find in Biscoff cookies and the spread, both of which can be found in local grocery stores. If you’ve heard of Biscoff before, it’s most likely from a viral online recipe!

Ingredients needed to make this Biscoff ice cream 

Biscoff cookies: the key to this recipe is the Lotus Biscoff cookies, you’ll need crushed biscoff cookies (from 12 whole cookies)

Sweetened Condensed Milk: Make sure you’re using sweetened condensed milk and not evaporated milk! 

Heavy Whipping Cream: I recommend using cold heavy whipping cream; otherwise, it won’t whip up properly. 

Biscoff Spread: Also known as cookie butter, you can find this creamy spread at the grocery store usually near the nut butters and chocolate spreads. 

Vanilla extract: vanilla extract is a must for this creamy vanilla ice cream base.

How to make this homemade biscoff ice cream recipe

1. Line a loaf pan with parchment paper.
2. In a medium mixing bowl, stir together the vanilla extract, sweetened condensed milk and ⅓ cup of Biscoff cookie butter until combined.
3. In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
4. Melt ⅔ cup of the Biscoff cookie butter on low in the microwave in 10-20 second intervals until melted / more of a liquid texture and then set aside.
5. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
6. Pour half of the whipped cream mixture into the prepared loaf pan and drizzle with 1/3 cup of melted Biscoff cookie butter and then crumble over 6 Biscoff cookies. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the melted Biscoff cookie butter and 6 more crumbled Biscoff cookies. Use a knife to swirl it into the mixture again.
7. Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving.  If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
8. Store in the freezer, covered well with plastic wrap, for up to one month.

Making Ice Cream with Sweetened Condensed Milk

The reason we’re able to make this Biscoff ice cream without an ice cream maker is all thanks to the sweetened condensed milk! Sweetened condensed milk is high in sugar, which lowers the freezing point of ice cream – no freezer burn! It also doesn’t require any simmering on the stove like regular ice cream or churning. This is why I don’t recommend swapping it out for something lower in sugar. 

Tips For Best Results 

• Don’t have a loaf pan on hand? Swap it out for a 9-inch round cake pan! 
• I recommend using a hand mixer or a stand mixer fitted with the whisk attachment to whip up the heavy whipping cream. I don’t recommend using a blender as it won’t produce those medium-stiff peaks we need for the ice cream base!
• While I usually love giving ingredient substitutes and swaps, if you swap out the sweetened condensed milk or heavy whipped cream for something lower fat, then you won’t get the right ice cream texture! 
• How about using this Biscoff ice cream to make ice cream sandwiches during the summer months!

Common questions

How to store

Store, tightly covered or in a freezer-safe container in the freezer for up to a month. Any longer than a month and it might get freezer burn. You might need to let it sit at room temperature for 5 minutes before you can scoop it! 

More homemade ice cream recipes to try from the blog

• Homemade No Churn Raspberry Crumble Ice Cream Recipe
• No Churn S’mores Ice Cream (easy ice cream dessert!)
• No Churn Peppermint Oreo Ice Cream (for Christmas!)

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5-Ingredient Homemade No Churn Biscoff Ice Cream

This easy no-churn Biscoff ice cream recipe transforms Biscoff cookies & cookie butter into a luscious frozen treat. Just 5 ingredients needed!

Course Dessert

Cuisine American

Keyword biscoff, ice cream

Prep Time 10 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8

Author Jess

Ingredients

• 2 cups heavy whipping cream
• 14 oz (1 3/4 cups) sweetened condensed milk
• 1 cup Biscoff cookie butter, divided
• 1 tbsp vanilla extract
• 12 Biscoff cookies, crushed into small pieces

Instructions

• Line a loaf pan with parchment paper.
• In a medium mixing bowl, stir together the vanilla extract, sweetened condensed milk and ⅓ cup of Biscoff cookie butter until combined.
• In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
• Melt ⅔ cup of the Biscoff cookie butter on low in the microwave in 10-20 second intervals until melted / more of a liquid texture and then set aside.
• Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
• Pour half of the whipped cream mixture into the prepared loaf pan and drizzle with 1/3 cup of melted Biscoff cookie butter and then crumble over 6 Biscoff cookies. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the melted Biscoff cookie butter and 6 more crumbled Biscoff cookies. Use a knife to swirl it into the mixture again.
• Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
• Store in the freezer, covered well with plastic wrap, for up to one month.

Notes

• If you don’t have a loaf pan, a 9 inch round pan covered with plastic wrap should work or you could use a freezer-safe container with a lid too.
• Do not use a blender to whip the cream. 
• Make sure you use cold / chilled whipped cream as warm cream won’t whip properly.
• Make sure you get the exact ingredients needed for the base of this ice cream – your ice cream won’t turn out right if you use lower fat or lower sugar alternatives.

Photography by: Kaeleigh Pugliese

The post 5-Ingredient Homemade No Churn Biscoff Ice Cream appeared first on Cooking in my Genes.