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Jen’s Chocolate Silk Pie

Jen’s Chocolate Silk Pie

Deeply chocolate and ultra smooth, the chocolate mousse filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust. Decadent chocolate silk pie combines two layers of chocolate and is a perfect dessert for any occasion. This chocolate lover’s dream pie 

Chocolate Linzer Cookies

Chocolate Linzer Cookies

Dipped in chocolate, these heart-shaped chocolate linzer cookies have all the traditional “spice” flavors of a linzer cookie: hazelnuts, citrus zest and and a little cinnamon, minus the jam usually sandwiched in-between. They’re pretty and oh so good! Looking for a chocolate version of the 

Chocolate Raspberry Crisp for Two

Chocolate Raspberry Crisp for Two

Raspberry crisp with chocolate streusel, for two! This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together.  In less than 10 minutes you’ll be popping these beauties into the oven for a lovely finish to a fancy dinner at home or a quiet, cozy evening in.  

The inspiration for this recipe came from my abiding daydream of a chocolate streusel topping for any number of my favorite fruit crisps. I discovered a chocolate “crunch” in Dorie Greenspan’s Everyday Dorie cookbook and knew as soon as I read her description that Dorie must surely be signing off on my vision for a chocolate crisp makeover. After a few tweaks, I found Dorie’s chocolate crunch, aka chocolate streusel or chocolate crumble, is the perfect crown for my favorite fruit in a baked raspberry chocolate crisp.

chocolate raspberry crisp for two

CHOCOLATE RASPBERRY CRISP FOR TWO INGREDIENTS:

  • Raspberries – You’ll need 10 ounces for the fruit filling, or about 2 1/2 cups.
  • Sugar – A combo of brown and granulated sugar goes into the chocolate streusel and you’ll need a little granulated for the the raspberry fruit filling.
  • Vanilla extract – The addition of vanilla compliments the raspberries.
  • Corn starch – This is the thickener for the crisp.
  • Flour – You’ll need a little unbleached all-purpose flour to make the streusel, or crumble topping.
  • Cocoa powder – Since this is the flavoring for the streusel, use the best cocoa powder you can get your hands on.  You can really taste the difference!
  • Salt – Salt will make the chocolate flavor really pop. I use kosher salt or fine sea salt.
  • Unsalted butter – Using melted butter makes quick work of the chocolate streusel.  

Looking to serve more than two? See this recipe for the original version of chocolate raspberry crisp.

HOW TO MAKE CHOCOLATE RASPBERRY CRISP FOR TWO:

This is a quick two-part assembly: first the fruit filling and then the streusel.  Layer in ramekins…and bake!  Here’s how it goes:

  1. Make Chocolate Streusel: Combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly.  Place in the refrigerator while you make your raspberry filling and preheat the oven.
  2. Make Raspberry Fruit Filling: Mix together raspberries, corn starch, vanilla, and sugar and gently combine.  Let sit for a few minutes while oven preheats. 
  3. Center a rack in oven and preheat to 350 degrees F.
  4. Assemble Crisps: Pour raspberry filling into two ungreased 4 inch ramekins.  Sprinkle chocolate streusel crumbles on top of raspberry mixture.  
  5. Bake Crisps: Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably. 
  6. Cool and Serve: Let crisps sit for 5-10 minutes to cool slightly, and top with homemade whipped cream or vanilla ice cream.  
  7. Enjoy!
raspberry fruit filling in a bowl
unbaked chocolate raspberry crisp for two in ramekins
Place ramekins on a small baking sheet in case they bubble over in oven.

MIXING THINGS UP:

There are countless variations and ways to change up fruit crisps! A few other ideas to try:

  • Swap out vanilla extract for 1/4 teaspoon of almond extract.
  • Add strawberries instead of raspberries for a chocolate strawberry version. 
  • Add 1/2 teaspoon of orange zest for a raspberry/orange chocolate combo!

DO BOTH FROZEN AND FRESH RASPBERRIES WORK IN THIS RECIPE?

Yes. I tested this recipe with both frozen and fresh raspberries.  I love making this dessert for Valentine’s day in February, when fresh raspberries are out of season and expensive, so I opt for frozen berries.  But, when summer hits, I turn to fresh raspberries. 

fresh raspberries can be used for chocolate raspberry crisp
fresh raspberries
frozen raspberries can be used in chocolate raspberry crisp
frozen raspberries

VARIATIONS

  • Make it gluten free – substitute gluten free flour for the all-purpose flour
  • Make it vegan – substitute melted coconut oil for the butter

MORE FRUIT DESSERTS TO ENJOY

Chocolate Raspberry Crisp for Two

Classic fruit crisp with a chocolate twist, for two! Juicy raspberry fruit filling topped with chocolate streusel and baked to perfection.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Keyword: chocolate raspberry crisp for two, dessert for two, raspberry crisp for two
Servings: 2

Equipment

  • 2 4-inch ramekins

Ingredients

Raspberry Fruit Filling

  • 10 ounces raspberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp corn starch

Chocolate Streusel

  • 1/4 cup all-purpose flour
  • 2 tbsp brown sugar packed
  • 2 tsp granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp unsalted butter melted
  • 1/8 tbsp salt kosher or fine sea salt

Instructions

  • Make Chocolate Streusel: In a small bowl, combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly.  Place in the refrigerator while you make your raspberry filling and preheat the oven.
  • Make Raspberry Fruit Filling: In a medium bowl, add raspberries, corn starch, vanilla, and sugar and gently combine.  Let sit for a few minutes while your oven preheats. 
  • Center a rack in oven and preheat to 350 degrees F.
  • Pour raspberry filling into two 4-inch oven-safe ramekins.  Sprinkle chocolate streusel crumbles on top of raspberry mixture.  
  • Bake crisps for 30-35 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably. 
  • Wait 5 to 10 minutes to serve, topped with plenty of vanilla ice cream or whipped cream.
Lemon Pizzelle Cookies

Lemon Pizzelle Cookies

Lemon pizzelle cookies are thin and crisp waffle cookies, made with butter, lemon zest and vanilla extract.  Often made at Christmas and Easter in Italy, pizzelle cookies are easy and fun to make!  If you’ve ever had a pizzelle cookie before, you know how beautiful and delicious 

Orange & Chocolate French Butter Cookies (Sablés)

Orange & Chocolate French Butter Cookies (Sablés)

Rolled in sparkly sugar, with barely golden edges, orange chocolate French butter cookies (sables) are flecked with dark chocolate and orange zest.  French butter cookies are generally a perfect addition to a holiday baking line-up, as they’re sturdy and pack beautifully; these orange & chocolate sables 

Chocolate Cherry Trail Mix Cookies

Chocolate Cherry Trail Mix Cookies

Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing chocolate cherry cookie you’ll feel good about eating any time of day. These chocolate cherry trail mix cookies can pass for an after-school snack since they’re filled with good-for-you ingredients, but they’re delicious enough to serve to a house full of hungry holiday guests as well. 

Have you ever baked with whole wheat flour? This recipe uses regular whole wheat flour instead of all-purpose white flour and is generally easy to find at your grocery store. See this double chocolate zucchini bread recipe for more information about the difference between whole wheat pastry flour and whole wheat flour. This recipe originated from the back of Bob’s Red Mill’s whole wheat flour package. Feel free to play with the mix-ins, adding your favorite trail mix combo. Mine happens to be dark chocolate and dried cherry-based, but you could also try dried cranberries and pecans. Use whatever you love, or have in your pantry!

Chocolate Cherry Trail Mix Cookie Ingredients

  • Old-fashioned rolled oats – Oats add texture and a nutty, delicious flavor, besides being full of antioxidants.
  • Whole wheat flour – You’ll be surprised by the surprisingly delicate texture of these cookies despite being made with whole wheat flour.
  • Cinnamon – Use ground cinnamon for these to add a punch of delicious cinnamon flavor.
  • Baking soda & baking powder – Baking soda & baking powder provide the lift in the recipe.
  • Salt – If you’re using salted butter, be sure to reduce the salt slightly. 
  • Peanut butter – I like to a natural variety unsweetened, salted kind, but use whatever you have on hand!
  • Brown sugar – Use light or dark brown sugar.
  • Butter – Butter adds moisture and lots of delicious flavor.
  • Honey – Honey gives a little additional sweetness and helps bind the cookies together.
  • Egg – This helps bind the cookie dough. 
  • Vanilla extract – Real vanilla extract adds a delicious flavor.
  • Almonds – Almonds adds a protein hit.
  • Dried cherries – Cherries adds a beautiful color and a little bite of tartness.
  • Pumpkin seeds – Pumpkin seeds are both beautiful and full of healthy fats.
  • Flaxseeds – You can use ground or whole flaxseeds.
chocolate cherry trail mix cookies

How to Make Chocolate Cherry Trail Mix Cookies

  1. Preheat the oven.
  2. Line cookie sheets with parchment paper or grease them lightly.
  3. Mix together the dry ingredients and add all the other trail mix add-ins. 
  4. Combine butter with peanut butter, brown sugar, egg and honey. 
  5. Mix dry ingredients together with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add the water.
  6. Scoop onto two baking sheets.
  7. Bake.
  8. Enjoy!

Hint

Don’t be tempted to over-bake these cookies. They’ll have the best texture if they’re still slightly underdone when you remove them from the oven as they’ll firm up when they cool.

Variations

  • Make them egg-free – find a great flax egg recipe here
  • Make them vegan – substitute coconut oil or avocado oil for the butter and maple syrup for the honey
  • peanut-free option – substitute almond butter for the peanut butter 

Storage

These cookies can be stored in an air-tight container for up to one week or frozen for up to three months. To defrost, simply thaw on the counter overnight. 

More Cookies to Love

Chocolate Cherry Trail Mix Cookies

Chock-full of chocolate, cherries, pumpkin seeds, & almonds, these chocolate cherry trail mix cookies are as delicious as they are pretty! Recipe adapted from Bob's Red Mill
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Keyword: chocolate cherry cookies, trail mix cookies
Servings: 20

Ingredients

  • 1 1/4 cups whole wheat flour
  • 3/4 cup old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup peanut butter
  • 1/4 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 2 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips look for 55% or darker
  • 1/4 cup pumpkin seeds
  • 1/3 cup slivered almonds
  • 1/3 cup dried cherries
  • 2 tbsp flaxseed whole flaxseeds or ground

Instructions

  • Preheat the oven to 350 degrees F.
  • Line cookie sheets with parchment paper or grease them lightly.
  • Mix together the flour, oats, dried cherries, chocolate chips, cinnamon, salt, baking powder, baking soda, pumpkin seeds, flaxseeds, and almonds. Mix well to make sure you don’t get an unmixed bite of baking soda or baking powder. 
  • Combine melted butter with peanut butter, brown sugar, egg, honey and vanilla until smooth. 
  • Mix dry ingredients together with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add the water.
  • Scoop about 2 tablespoons of dough into rough balls and place onto two baking sheets. Using the bottom of a measuring cup or the palm of your hand, flatten each ball slightly.  Bake for about 10 minutes, until golden brown.
  • Cool on baking sheets for 2 minutes before removing to cooling racks to cool completely.

Notes

  • Make them egg-free – find a great flax egg recipe here
  • Make them vegan – substitute coconut oil or avocado oil for the butter and maple syrup for the honey
  • peanut-free option – substitute almond butter for the peanut butter 
Deep-Dish Dutch Apple Pie

Deep-Dish Dutch Apple Pie

Deep-dish Dutch apple pie. Filled with layer upon layer of soft, cinnamon-scented apples, this pie is, without a doubt, my favorite Thanksgiving pie and the one I make every year. It’s my girls’ favorite, too. The tart-like crust is slightly sweet and the whole thing 

How To: Roll Out Pie Dough

How To: Roll Out Pie Dough

Creating delicious and good looking pies is possible! Follow along to roll out pie dough like a pro with these step-by-step instructions. Rolling out pie dough is so much easier than you might think, and with a little practice you’ll be creating beautiful, or darn 

Chocolate Bourbon Pecan Pie (Without Corn Syrup)

Chocolate Bourbon Pecan Pie (Without Corn Syrup)

This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert.  Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks!  A spin on a classic holiday pie gets an upgrade with the addition of chocolate and bourbon.  I ditched the corn syrup in exchange for pure maple syrup, so if you’re looking for a pecan pie recipe without corn syrup, this is the one! The hint of maple blends so well with the Bourbon.  Thanksgiving pie or birthday treat…you decide! I hope this chocolate bourbon pecan pie finds a place at your table this holiday season. 

chocolate bourbon pecan pie

Does Maple Syrup Really Work As Substitute for Corn Syrup in Pecan Pie?

Absolutely! Corn syrup is traditionally used in pecan pie because it helps the pie hold together. This recipe uses a tablespoon of flour and that flour, combined with the eggs, allows the pie to set. Plus, I can’t begin to describe just how well the Bourbon pairs with the flavor of the maple syrup…so, give that corn syrup the boot!

Chocolate Bourbon Pecan Pie

Ingredients:

  • 1 recipe single pie crust
  • 4 eggs
  • 1 cup maple syrup
  • 6 T butter, melted
  • 1/2 cup brown sugar
  • 1/4 t salt
  • 1 T all-purpose flour
  • 3 T Bourbon
  • 1 T vanilla extract
  • 1 cup pecans, coarsely chopped
  • 1 cup chocolate chips

Blind bake pie crust:

Form pie dough in 9-inch pie pan. See this tutorial for how to roll out pie crust. Fill pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool on cooling rack.

blind-baked pie crust

Assemble filling:

While crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, bourbon, flour, and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.

Chocolate Bourbon Pecan Pie filling

Bake filling:

Bake filling for 45 minutes to 1 hour, taking care to ensure crust does not brown too much with foil or pie shields around outer crust. Remove from oven and allow it to cool before slicing to serve. Serve with ice cream or homemade whipped cream!

Bourbon Chocolate Pecan Pie
Print Recipe
5 from 2 votes

Bourbon Chocolate Pecan Pie without Corn Syrup

Classic Pecan Pie + Bourbon and Chocolate
Prep Time10 mins
Course: Dessert
Keyword: bourbon pecan pie, chocolate pecan pie, pecan pie
Servings: 8

Ingredients

  • 1 recipe all-butter pie crust
  • 4 eggs
  • 1 cup pure maple syrup
  • 6 tbsp butter, melted & cooled
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 3 tbsp Bourbon
  • 1 tbsp flour
  • 1 tbsp vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 cup chocolate chips

Instructions

  • Roll out and shape pie dough in 9 inch pie pan.
  • Fill pie pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool.
  • While blind baked crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, Bourbon, flour and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.
  • Bake filling for 45 minutes to 1 hour, taking care not to let edges brown too much. I like to use foil or a pie crust shield. Remove from oven and allow to cool before slicing to serve. Serve with vanilla ice cream or whipped cream.

No-Chill Cinnamon-Sugar Cut-Out Cookies

No-Chill Cinnamon-Sugar Cut-Out Cookies

No chill time required for these cinnamon-sugar cut-out cookies! Just mix, cut & bake these delicious roll out cookies, made extra special with cinnamon and almond extract. No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood.  These 

Christmas Cookie Gift Ideas

Christmas Cookie Gift Ideas

Diana’s Christmas Cookie Plate I noticed the arrival of Christmas trees shining through neighbor’s windows earlier than ever this year, as well as an unprecedented extravagance to outside Christmas light displays around town. There’s a definite longing for the joy and hope of the Christmas 

Raspberry Linzer Cookies

Raspberry Linzer Cookies

Gorgeous raspberry jam-filled sandwich cookies made with toasted hazelnuts, citrus zest, cinnamon and almond extract. Raspberry linzer cookies are in the shortbread cookie family, buttery, delicate and spiced perfectly to compliment your favorite jam.

Which Cookie Cutters Make the Best Linzer Cookies?

You’ll need one large cookie cutter, approximately 2 1/2 inches across, and one small cookie cutter, about 1 1/2 inches across. Play around with coordinating cookie cutters depending on the time of the year! The heart ones I used were perfect for Valentine’s Day, but you could also do a large/small star shape or large/small flower shape. You can use mini letter cookie cutters inside of a large heart shape as well to personalize for a wedding shower. These cookies are showstoppers and really grace the table for so many occasions…the possibilities are endless!

best linzer cookie cutters

Raspberry Linzer Cookie Ingredients

  • Hazelnuts – You will start with whole hazelnuts and roast them to bring out their delicious flavor and also remove the skins. You can also substitute slivered almonds that have been toasted if you’d like.
  • Butter
  • Granulated sugar
  • Egg yolk
  • Orange or lemon zest – Or, use a combination of both!
  • Vanilla extract
  • Almond extract
  • All-purpose flour
  • Cinnamon
  • Salt
  • Raspberry Jam – You can use a different flavor of jam as well! Blueberry is also very good.
  • Powdered sugar – For dusting on top of the cooled cookie “tops”
raspberry linzer cookie ingredients

How to Make Raspberry Linzer Cookies

Toast Hazelnuts and Make Hazelnut “Flour”

  1. Spread hazelnuts in an even layer onto an ungreased sheet pan and toast in a 325 degree oven until fragrant and their papery skin begins to crack. This will take between 10-20 minutes total, depending on the size of your hazelnuts. Check them and give the pan a good shake after 7-10 minutes. Remove from oven or continue toasting for another 10 minutes.
  2. Transfer the toasted nuts to a plate.
  3. While still warm and working with half of the nuts at a time, rub hazelnuts with a clean tea towel to remove the skins. Don’t worry if you can’t remove all of the skins!
  4. In a food processor, pulse nuts until finely ground and slightly crumbly, being careful to not over-process into a paste.
toasted hazelnuts
rub hazelnuts in towel to remove skins
Grind hazelnuts in food processor

Make Linzer Cookie Dough

  1. Incorporate dry ingredients (all-purpose flour, cinnamon, and salt) in a bowl using a whisk. Stir in the ground hazelnuts.
  2. In a large bowl, beat sugar and butter until pale and fluffy with a paddle attachment of a stand mixer or an electric beater. Stir in the egg yolk, lemon/orange zest(s), vanilla extract, and the almond extract, scraping the sides of the bowl with a sturdy rubber spatula as needed.
  3. Gradually add flour mixture until just blended, being sure not to overwork the dough. The dough will be soft.
  4. Divide dough into four equal portions, wrap in parchment or plastic wrap and press into a disc shape. Place dough in refrigerator and chill for at least 1/2 hour.

Roll Out & Bake Linzer Cookies

  1. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. These are delicate cookies and they will be much easier to transfer once baked if they are lined.
  2. Working with one disc at a time, roll out linzer dough on a generously-floured surface to a thickness between 1/4 inch and 1/8th of an inch. I like to aim for the thinner side, since you’ll be sandwiching them and they will get quite thick. You can also place the dough between two sheets of wax paper if you prefer to use less flour.
  3. Stamp the dough with the large cookie cutter.
  4. Stamp half of the large cookies with a little window with the small cutter. Ideally, you’ll have half large cookie bases and half window tops to assemble them into the linzer sandwich cookies.
  5. Repeat with the remaining discs and re-roll all scraps to use up all the dough.
  6. Arrange cut-out cookies, including tops, bottoms and small scrap cut outs on the lined cookie sheets, spacing them about an inch apart.
  7. Bake cookies for 10-13 minutes, until just starting to brown around the edges and firm to the touch.
  8. Using a thin spatula, remove cookies from cookie sheet and cool completely on cooling rack before assembling.

Assemble Cookies

ready to assemble raspberry linzer cookies
  1. Arrange all top “window” cookies on a cookie sheet or cooling rack and dust with powdered sugar.
  2. Spread about 1 teaspoon of raspberry jam onto each cookie bottom, leaving a little border around the edges.
  3. Place one “window” cookie on top and press gently.
Dust linzer tops with powdered sugar
spread raspberry jam onto linzer bases
assembled raspberry linzer cookies
raspberry linzer cookies

How Long Do Raspberry Linzer Cookies Keep?

  • Store raspberry linzer cookies at room temperature in a cookie jar or sealed container for up to 3 days. Keep in mind they may soften from the moisture in the jam.
  • Alternatively, you can store cookie tops and bottoms in the freezer for up to 2 months and dust them with powdered sugar/fill them with jam just before serving, after thawing them overnight.

More Cookie Recipes to Try

Chocolate Sugar Cut-Out Cookies

No-Chill Cinnamon-Sugar Cut-Out Cookies

Orange and Chocolate French Butter Cookies

Raspberry Linzer Cookies

Raspberry jam sandwiched between delicate, buttery linzer cookies spiced with citrus and cinnamon. Delicious!
Prep Time30 mins
Cook Time12 mins
Chill Time30 mins
Course: Dessert
Keyword: linzer cookies, raspberry linzer cookies
Servings: 24 cookies

Ingredients

  • 2 cups whole raw hazelnuts or slivered almonds
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 large egg yolks
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup raspberry jam seedless
  • powdered (confectioners') sugar for dusting

Instructions

TOAST HAZELNUTS AND MAKE HAZELNUT “FLOUR”

  • Spread hazelnuts in an even layer onto an ungreased sheet pan and toast in a 325 degree oven until fragrant and their papery skin begins to crack. This will take between 10-20 minutes total, depending on the size of your hazelnuts. Check them and give the pan a good shake after 7-10 minutes. Remove from oven or continue toasting for another 10 minutes.
  • Transfer the toasted nuts to a plate.
  • While still warm and working with half of the nuts at a time, rub hazelnuts with a clean tea towel to remove the skins. Don’t worry if you can’t remove all of the skins!
  • In a food processor, pulse nuts until finely ground and slightly crumbly, being careful to not over-process into a paste.

MAKE LINZER COOKIE DOUGH

  • Incorporate dry ingredients (all-purpose flour, cinnamon, and salt) in a bowl using a whisk. Stir in the ground hazelnuts.
  • In a large bowl, beat sugar and butter until pale and fluffy with a paddle attachment of a stand mixer or an electric beater. Stir in the egg yolk, lemon/orange zest(s), vanilla extract, and the almond extract, scraping the sides of the bowl with a sturdy rubber spatula as needed.
  • Gradually add flour mixture until just blended, being sure not to overwork the dough. The dough will be soft.
  • Divide dough into four equal portions, wrap in parchment or plastic wrap and press into a disc shape. Place dough in refrigerator and chill for at least 1/2 hour.

ROLL OUT & BAKE LINZER COOKIES

  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. These are delicate cookies and they will be much easier to transfer once baked if they are lined.
  • Working with one disc at a time, roll out linzer dough on a generously-floured surface to a thickness between 1/4 inch and 1/8th of an inch. I like to aim for the thinner side, since you’ll be sandwiching them and they will get quite thick. You can also place the dough between two sheets of wax paper if you prefer to use less flour.
  • Stamp the dough with the large cookie cutter.
  • Stamp half of the large cookies with a little window with the small cutter. Ideally, you’ll have half large cookie bases and half window tops to assemble them into the linzer sandwich cookies.
  • Repeat with the remaining discs and re-roll all scraps to use up all the dough.
  • Arrange cut-out cookies, including tops, bottoms and small scrap cut outs on the lined cookie sheets, spacing them about an inch apart.
  • Bake cookies for 10-13 minutes, until just starting to brown around the edges and firm to the touch.
  • Using a thin spatula, remove cookies from cookie sheet and cool completely on cooling rack before assembling.

ASSEMBLE COOKIES

  • Arrange all top “window” cookies on a cookie sheet or cooling rack and dust with powdered sugar.
  • Spread about 1 teaspoon of raspberry jam onto each cookie bottom, leaving a little border around the edges.
  • Place one “window” cookie on top and press gently.
Whole Wheat Popovers

Whole Wheat Popovers

Whole wheat popovers are the whole-grain version of a traditional popover, made with eggs, milk, whole wheat pastry flour and salt. They “pop” up just as delicious as the original with hollow, airy pockets, just waiting to be buttered and devoured! what are popovers? Popovers 

Three-Cheese Baked Ziti

Three-Cheese Baked Ziti

Everyone’s favorite baked pasta! Three-cheese ziti is made with an easy tomato sauce and, you guessed it…three cheeses! This quick baked ziti recipe is easy enough to throw together for a weeknight dinner, but memorable enough to make for a night of entertaining friends and 

How To: Make Homemade Whipped Cream

How To: Make Homemade Whipped Cream

Nothing beats the real, homemade version! Heavy cream, vanilla extract and a little powdered sugar. This recipe for homemade whipped cream is the three ingredient staple every home cook needs in their repertoire. It’s so easy and there’s no special equipment needed other than a sturdy whisk and a large mixing bowl.

Looking for the perfect compliment to a homemade crisp or a slice of pie? Give this homemade whipped cream a spin and you’ll never go back to the store-bought stuff again! Homemade whipped cream is delicious on top of chocolate raspberry crisp, chocolate bourbon pecan pie, or blueberry streusel pie, or just a simple cup of hot cocoa. Have fun amazing your friends and family while you whisk away, transforming a simple bowl of heavy cream into a beautiful whipped cream. It really is magic!

Ingredients to make homemade whipped cream

  • Heavy whipping cream – the colder, the better. Wait to pull it out of the fridge until just before you plan to use.
  • Vanilla extract – Save your favorite vanilla extract for your whipped cream, where a little really shines!
  • Powdered sugar – Feel free to adjust the measurement to your desired sweetness. I like mine only slightly sweet.

How to make homemade whipped cream by hand

This is my preferred method. Pour chilled heavy whipping cream into a large bowl, and, with a sturdy whisk (the bigger the better here), start whisking. You’ll get a great arm workout and it’s so satisfying to see it thicken before your eyes. I like to stop whipping when it’s still a little soft in consistency but you may like yours on the thicker/stiffer side. At this point, gently stir in your powdered sugar and vanilla extract. If you’re planning to pipe or make designs with the whipped cream, you’ll want to whip it until it’s stiff.

How to make whipped cream with a mixer

Pour chilled heavy whipping cream into bowl of stand mixer or large bowl, and, with a whisk attachment or beaters turn your mixer to medium speed. Once the heavy whipping cream begins to thicken, you can turn up to high speed. If the cream splatters out of your bowl, you’ll know you’ve turned it up too high, too soon. Turn mixer off when the whipped cream is still a little soft and add vanilla extract and powdered sugar. Continue mixing until it’s between soft peaks and firm peaks, depending on your preference. If you’re planning to pipe or make designs with, you’ll want to whip it until it has formed firm peaks. A word of caution: it’s easy to over whip the cream in an electric mixer and before you know it you’ve ended up with the beginnings of homemade butter, and at this point, there’s no going back.

Mixing Things Up

Once you see how easy it is to make this homemade whipped cream, you’ll be dreaming up all kinds of flavor profiles. Here are some of my favorites. You’ll want to add them once the cream is almost fully-thickened.

  • almond whipped cream – add 1/2 teaspoon almond extract and 2 tablespoons powdered sugar
  • mocha whipped cream – add 1 teaspoon good instant coffee granules, 1 tablespoon unsweetened cocoa powder and 2 tablespoons powdered sugar
  • cinnamon whipped cream – hello, hot chocolate! Add 1/2 teaspoon cinnamon and 2 tablespoons powdered sugar

More Recipes to Try with Your Homemade Whipped Cream

sliced fresh peach pie with homemade whipped cream
Print Recipe
5 from 3 votes

Homemade Whipped Cream

Nothing beats the real, homemade version!
Prep Time5 mins
Total Time5 mins
Course: Dessert
Keyword: homemade whipped cream, whipped cream
Servings: 6

Ingredients

  • 1 1/2 cup heavy whipping cream chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • In a large mixing bowl, with a whisk or a whisk attachment, beat whipping cream, powdered sugar and vanilla extract until you form soft peaks. 
  • Serve immediately or chill in refrigerator for a few hours, until ready to serve.
Chocolate Raspberry Crisp

Chocolate Raspberry Crisp

Another fruit and chocolate development here, this time a spin on a classic fruit crisp made with raspberries and chocolate streusel. This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade 

How To: Blind Bake a Pie Crust – A Revelation!

How To: Blind Bake a Pie Crust – A Revelation!

For years, my crust always seemed to slump on me in the oven, especially my once-a-year pumpkin pies! For a long time, I just assumed it was the all-butter dough’s fault.  However, this was not the case. I’ve now borrowed a technique from Cook’s Illustrated for