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Banana Chocolate Caramel Bundt Cake {One Bowl}

Banana Chocolate Caramel Bundt Cake {One Bowl}

This spiced one-bowl banana chocolate caramel bundt cake is studded with dark chocolate & pecans and topped with homemade brown sugar-caramel glaze just as it comes out of the oven.  It’s truly one-of-a-kind! Wondering what to make with that bunch of brown bananas on your 

Coconut Almond Granola

Coconut Almond Granola

This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand. What makes this Coconut 

Jen’s Chocolate (French) Silk Pie

Jen’s Chocolate (French) Silk Pie

Deeply chocolate and ultra smooth, the chocolate silk 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 is a must-make. My sister-in-law, Jen, discovered this recipe when searching for a cooked-egg version of a French silk pie. It’s now a family favorite! Originally made for a New Year’s Eve celebration a few years ago, it’s perfect for any time of year. I’m telling you, it’ll be the first pie to go at the Thanksgiving dessert table.

Chocolate Silk Pie Ingredients

  • Newman-O’s chocolate cream cookies – also know as Oreos, but Newman O’s chocolate sandwich cookies are better as they’re made with organic flour and sugar instead of conventional flour and high-fructose corn syrup. Remove the cream filling with a butter knife. You’ll just use the chocolate cookie part for this recipe. We’ve also used a better-for-you brand of “Famous Chocolate Wafers” but they can be harder to find in the grocery store. If you don’t want to remove the filling, omit the sugar from the crust.
  • Sugar – You’ll use some granulated sugar for the crust and some for the silk filling.
  • Butter – Room temperature
  • Large eggs
  • Unsweetened chocolate
  • Vanilla extract – Vanilla is in the silk filling and the whipped cream.
  • Heavy cream – Some for the silk filling and a little more for the top of the pie
  • Powdered sugar – A little for both the filling and the whipped cream
  • Shaved dark chocolate – To decorate the finished pie

French Silk Pie vs. Chocolate Pie

Old fashioned American chocolate pie is traditionally made with classic chocolate pudding. Whereas, French silk pie filling has a deeper chocolate flavor and a fluffier, silkier texture, similar to a chocolate mousse. Additionally, this version has a crust made of “Oreo” chocolate sandwich cookies, and classic chocolate pie usually uses a traditional pastry pie crust. For a simple variation, French silk pie can be made with a traditional all-butter pie crust as well.

How to Make Chocolate Silk Pie

1. Make Chocolate Crust

Preheat the oven to 350 degrees F.

Remove cream filling, scraping gently with a butter knife.

Add chocolate cookies to a food processor, and pulse until the consistency of sand. Add 1/4 cup of granulated sugar and pulse a few more times. Through top, pour in melted butter while continuing to pulse until well mixed. Alternatively, you can place cookies in a large ziplock bag and pound with a rolling pin, and stir together with the 1/4 cup of sugar and melted butter until sandy.

Press crust into bottom and up sides of 9-inch pie pan and bake for 10 minutes. Remove from oven and cool completely.

2. Make Chocolate Mousse

On low heat, whisk 2/3 cup granulated sugar and eggs together in a small saucepan, whisking constantly until shiny and slightly thickened and thermometer registers 160 degrees F. Remove from the heat and stir in the chocolate and vanilla until smooth. Cool for about 5 minutes.

In medium bowl, cream (use paddle attachment of stand mixer) softened butter until light and fluffy. Add the cooled chocolate mixture to the butter and continue beating on high speed for another 5 minutes.

In a large bowl, whisk the 2/3 cup of heavy whipping cream on medium-high speed until slightly thickened, about 3-4 minutes. Add powdered sugar and continue whisking on medium speed until it forms firm peaks. Using a rubber spatula, gently fold in the chocolate mixture. Set aside and refrigerate while you make the whipped cream for topping.

3. Make Whipped Cream

Whisk the additional 1 cup heavy whipping cream on medium-high speed for 3-4 minutes, until soft peaks form. Add 2-3 additional tablespoons of powdered sugar and 1/2 teaspoon vanilla extract and continue whisking on medium until somewhere between soft and stiff peaks.

4. Assemble Chocolate Silk Pie

Gently spoon chocolate silk filling into chocolate pie crust, spreading as evenly as possible with a rubber spatula or offset spatula.

Top chocolate silk filling with whipped cream, again spreading evenly with a clean rubber spatula or offset spatula.

assemble chocolate silk pie

Garnish top of pie with chocolate shavings or make chocolate curls. See this helpful tutorial for making beautiful chocolate curls.

How to Store Chocolate Silk Pie

Refrigerate pie for up to three days, covered.

You May Also Enjoy These Chocolate Dessert Recipes

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.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Keyword: chocolate silk pie, french silk pie, silk pie
Servings: 8

Ingredients

Chocolate Cookie Crust

  • 12 ounces Newman O's chocolate sandwich cookies
  • 1/4 cup sugar
  • 8 tbsp unsalted butter melted

Chocolate Silk Filling

  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 ounces unsweetened chocolate
  • 1 tsp vanilla extract
  • 1/3 cup unsalted butter at room temperature
  • 2/3 cup heavy whipping cream
  • 1/4 cup powdered sugar

Whipped Cream for Topping

  • 1 cup heavy whipping cream
  • 2-3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • shaved dark chocolate for garnish

Instructions

MAKE CHOCOLATE CRUST

  • Preheat the oven to 350 degrees F.
  • Remove cream filling, scraping gently with a butter knife.
  • Add chocolate cookies to a food processor, and pulse until the consistency of sand. Add 1/4 cup of granulated sugar and pulse a few more times. Through top, pour in melted butter while continuing to pulse until well mixed. Alternatively, you can place cookies in a large ziplock bag and pound with a rolling pin, and stir together with the 1/4 cup of sugar and melted butter until sandy.
  • Press crust into bottom and up sides of 9-inch pie pan and bake for 10 minutes. Remove from oven and cool completely.

MAKE CHOCOLATE MOUSSE

  • On low heat, whisk 2/3 cup granulated sugar and eggs together in a small saucepan, whisking constantly until shiny and slightly thickened and thermometer registers 160 degrees F. Remove from the heat and stir in the chocolate and vanilla until smooth. Cool for about 5 minutes.
  • In medium bowl, cream (use paddle attachment of stand mixer) softened butter until light and fluffy. Add the cooled chocolate mixture to the butter and continue beating on high speed for another 5 minutes.
  • In a large bowl, whisk the 2/3 cup of heavy whipping cream on medium-high speed until slightly thickened, about 3-4 minutes. Add powdered sugar and continue whisking on medium speed until it forms firm peaks. Using a rubber spatula, gently fold in the chocolate mixture. Set aside and refrigerate while you make the whipped cream for topping.

MAKE WHIPPED CREAM

  • Whisk the additional 1 cup heavy whipping cream on medium-high speed for 3-4 minutes, until soft peaks form. Add 2-3 additional tablespoons of powdered sugar and 1/2 teaspoon vanilla extract and continue whisking on medium until somewhere between soft and stiff peaks.

ASSEMBLE CHOCOLATE SILK PIE

  • Gently spoon chocolate silk filling into chocolate pie crust, spreading as evenly as possible with a rubber spatula or offset spatula.
  • Top chocolate silk filling with whipped cream, again spreading evenly with a clean rubber spatula or offset spatula.
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 

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 they are.  This version is even better than the ones you can pick up at the store, infused with a subtle lemon flavor and dusted with powdered sugar.  Tie up a bundle of these snowflake-shaped cookies with a bow and impress your loved ones!

finished lemon pizzelle cookies dusted with powdered sugar

Lemon Pizzelle Cookie Ingredients

  • Unsalted butter, melted and cooled – If you’re using salted butter, you can omit the salt below.
  • Granulated sugar 
  • Large eggs – These should be at room temperature ideally.
  • Vanilla extract – Just a hint of vanilla flavor goes well with the lemon zest.
  • Lemon zest – Use a micro plane zester or grater.
  • All-purpose flour
  • Salt 
  • Powdered sugar – This is for dusting on cookies once they’ve cooled.

How to make lemon pizzelle cookies

Make Pizzelle Batter:

Whisk flour and salt in a medium bowl.  Beat eggs and sugar with a paddle attachment in a stand mixer or beat by hand with a whisk until a little paler in color and creamy.  Stir in melted butter, zest, and vanilla.  Add dry ingredients (switch to a spatula if stirring by hand) and stir until just combined.  The consistency should be like cake batter. 

lemon pizzelle batter in bowl

Plug in pizzelle iron or preheat according to manufacturer’s instructions.

Scoop & Press Pizzelle Cookies:

scoop lemon pizzelle batter

Spoon about 1 ½ to 2 teaspoons of batter into each of the two sides of your iron.  I aim for the back center of each snowflake design as the batter tends to move forward when you close the lid.  Some irons have lights to direct when they’re done, but I don’t trust mine. Just open the lid after about 20 seconds to gauge doneness. You want them to be perfectly golden.  Remove both cookies from the iron and cool completely on a cooling rack.  Repeat with the remaining batter. 

pizzelle press or pizelle pan
scoop batter into pizzelle press
cooked lemon pizzelles in pizelle iron or pizzelle press

Cool and enjoy

Wait to serve cookies until they’ve cooled to room temperature. Dust with powdered sugar if desired!

lemon pizzelle cookies with powdered sugar dusting

Tips for Making Beautiful Pizzelle Cookies

  • If pizzelles are sticking, try rubbing a dab of olive oil or avocado oil on a paper towel and lightly greasing your iron on both sides.  If iron is sufficiently pre-heated, the butter in the batter should keep them from sticking.
  • Error on the side of under filling the press rather than overfilling.  The extra batter will spread over the edges of the mold.  This is OK but will make things messy.  If the uneven edges bother you, trim them with a knife after removing from the cookie press.
  • Cool completely before storing to ensure they stay crisp.
  • Spoon batter toward back/center of the press as the dough will be pushed forward slightly as you close the press.
  • Don’t be afraid to let them get golden brown. I even find I like the taste and texture of the darker ones better, and they’re extra pretty when there is some color variation in the snowflake design.

Mixing Things up

There are countless variations and ways to flavor pizzelle cookies! A few other ideas to try:

  • Swap out vanilla extract for ½ teaspoon of almond extract
  • Add 1 tablespoon of poppyseeds for lemon-poppyseed variation
  • Add 1 teaspoon fennel seeds to batter for a more traditional anise flavor
  • Try orange zest instead of lemon zest (use about 1 tablespoon)
lemon pizzelle cookies ready to enjoy!

How To Store lemon pizzelle cookies

Pizzelle cookies keep well and can be stored in a tin or cookie jar for up to one week in a dry climate.  If it’s humid where you are, make sure you keep them in a tightly sealed container.  Or pizzelles can be frozen up to 2 months in an air-tight container, wrapped well. 

What if my pizzelles become soft?

If your pizzelles lose their lovely crisp texture, you can “re-crisp” them in a 300-degree oven by arranging them in a single layer on a cookie sheet and baking for 3 to 5 minutes.

Looking for more fun cookie recipes?

lemon pizzelle cookies
Print Recipe
5 from 2 votes

Lemon Pizzelle Cookies

Italian Waffle Cookies with Lemon, Butter & Vanilla
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Keyword: lemon pizzelle cookies, lemon waffle cookies
Servings: 26 cookies

Ingredients

  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest from one large lemon
  • 1 3/4 cup all-purpose flour
  • 1/8 tsp salt
  • powdered sugar for dusting finished cookies

Instructions

  • Make Pizzelle Batter: Whisk flour and salt in a medium bowl.  Beat eggs and sugar with a paddle attachment in a stand mixer or beat by hand with a whisk until a little paler in color and creamy.  Stir in melted butter, zest, and vanilla.  Add dry ingredients (switch to a spatula if stirring by hand) and stir until just combined.  The consistency should be like cake batter. 
  • Plug in pizzelle iron or preheat according to manufacturer’s instructions.
  • Scoop & Press Pizzelle Cookies: Spoon about 1 ½ to 2 teaspoons of batter into each of the two sides of your iron.  Aim for the back center of each snowflake design as the batter tends to move forward when you close the lid.  Open the lid after about 20 seconds to gauge doneness and add more time as needed, in about 10 second intervals. You want them to be perfectly golden.  Remove both cookies from the iron and cool completely on a cooling rack.  Repeat with the remaining batter. 
  • Wait to serve cookies until they’ve cooled to room temperature. Dust with powdered sugar if desired!
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 

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 is crowned with a streusel topping.  This beauty bakes for a full two and a half hours and I’ll let you imagine the magic that comes from having a pie in your oven for that length of time. The final result of this deep-dish 14-apple pie is well worth the time it takes to peel and slice 14 apples.

Be sure to use this crust recipe as it accommodates the deeper pie. The egg yolk adds a little structure; the sugar, a little sweetness, almost like a tart crust. 

Ideally, plan to start the pie two days before you want to serve.  On day 1, make and refrigerate the crust. Bake the pie on day 2. On day 3, you’re ready to reheat the pie in the oven and serve.  You can also make the crust and bake the pie on the same day to make it a two-day process, but it must refrigerate overnight after it’s baked, so keep that in mind before you begin. It’s a labor of love, but so worth it!

You’ll need a deep-dish pie pan with a removable bottom. This is the one I use. Most importantly, do not forget to place filled pie pan on a rimmed baking sheet.  The filling will leak as it cooks down, and, speaking from experience, you don’t need an oven cleaning “intermission” to take place before the rest of your holiday cooking can resume. 

Deep-Dish Dutch Apple Pie

Recipe adapted from McCormick & Schmick’s Seafood Restaurant Cookbook

Makes one 9 by 4-inch pie

Crust:

2 cups flour
4 tablespoons sugar
1/2 teaspoon salt
10 tablespoons butter, cold & cubed
3-4 tablespoons ice-cold water
1 egg yolk

Filling:

14 medium-Granny Smith apples (about 4 lbs), peeled and sliced to between 1/4 & 1/8-inch
1 tablespoon lemon juice, freshly squeezed
1 tablespoon cinnamon
6 tablespoons flour
1 cup sugar
1/4 cup water

Streusel Topping:

1 cup flour
1 cup brown sugar
6 tablespoons butter

Make Crust:

Sift flour, sugar and salt together into a medium bowl and stir well to combine dry ingredients. Cut in cubes of butter with hands or a pastry blender until the majority of the mixture resembles coarse cornmeal.  Add first  3 T of ice-cold water and egg yolk and combine just until it begins to form a somewhat shaggy ball. If it still seems crumbly, add the last tablespoon of water. Turn dough out onto square of parchment or plastic wrap and pull corners in from all corners (flipping over if needed), to form a round disc, about 8 inches across. Seal tightly in ziplock or glass-lock container and refrigerate for an hour.*

**If you want to make the dough ahead of time, you can store it in the refrigerator for up to three days (just let sit on counter to soften enough to roll before using) OR freeze in ziplock bag, thawing dough overnight in refrigerator a day before you’re going to use.

Make Filling:

Peel, core and slice apples into 1/4 inch slices. Be patient with this part. 

In your largest mixing bowl, combine apple slices with sugar, cinnamon, lemon juice, flour and water, until apples are coated evenly.

Make “Dutch” Streusel Topping:

Combine all streusel ingredients until coarse crumbles form. Set aside in refrigerator while you roll out pie dough. 

Roll out Pie Dough:

Preheat oven to 300 degrees.  Get lowest oven ready as you’re going to want to bake the pie at the bottom of your oven. Using plenty of flour, roll out chilled pie dough into a circle about 18 inches across.  See this tutorial for more pointers.  Wrap circle loosely around your rolling pin and place in center of deep-dish (with removable bottom) pie pan.  Gently press dough into pie pan to line bottom and sides, as evenly as possible. You’re not going to flute the edge of this crust so just press it right to the edge of the pan like you were lining a tart. It doesn’t have to be pretty, but patch any cracks or holes.

Fill and Bake Pie:

Place lined pie pan on ungreased, rimmed baking sheet.  Add apples to lined pie pan, mounding and in the center and gently applying pressure to use up all the filling. It will seem like they’ll never ever fit, but trust me, they will cook down considerably. 

Sprinkle streusel topping liberally over filling, pressing and spreading until entire surface is covered. You will have to mound the streusel crumbs in the center and press firmly to get most of them to adhere, especially to the sides.

fill deep dish 14-apple pie
crumb streusel topping on deep dish 14-apple pie

Bake pie at 300 degrees on lowest oven rack for two and a half hours, until well browned.  Remove the pie from the oven and cool on cooling rack for 1-2 hours.  Gently press apples down into the bottom of the pie until they are just about to the level of the crust. Once fully cool, cover well (I use my lidded cake platter) and place in the refrigerator overnight.  This helps the filling set and the flavors blend. 

Serving the deep-dish Dutch apple pie:

Preheat oven to 350 degrees.  Remove pie from pie pan and place pie on foil or parchment-lined baking sheet. Lightly cover pie with foil so it doesn’t get too brown.  Bake for 15-20 minutes.  Slice and serve with ice cream or whipped cream. 

slice of deep dish 14-apple pie with whipped cream
deep dish 14-apple pie

Recipe FAQs:

Can you freeze this apple pie?

This pie does not freeze well because of its sheer height as well as the crumble on top, struggling to hold on. The good news is it’s very make-ahead friendly and needs at least one day in the fridge to set up, so you can plan ahead.

What is the best kind of apple to use in a pie?

I love granny smith apples for pies because they hold their shape and give a nice balance to the sweetness of dutch apple pie; however, you can mix it up and use a combination of apples such as granny smith and jonagold (a sweeter variety). Braeburn apples are also delicious pie apples and they hold up well. If you find them at a decent price, the renowned honey crisp is also a favorite with it’s perfect combination of sweet-tartness and wonderful texture. What have you tried and loved?

Deep-Dish 14-Apple Pie

Equipment

  • 9 by 4-inch deep-dish pie pan with removable bottom

Ingredients

Crust

  • 2 cups flour
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 10 tbsp unsalted butter, cold & cubed
  • 3-4 tbsp ice-cold water
  • 1 egg yolk

Filling

  • 14 medium-Granny Smith apples (about 4 lbs), peeled, cored & sliced to between 1/4 &1/8-inch
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp cinnamon
  • 6 tbsp flour
  • 1 cup sugar
  • 1/4 cup water

Streusel Topping

  • 1 cup flour
  • 1 cup brown sugar
  • 6 tbsp butter

Instructions

MAKE CRUST:

  • Sift flour, sugar and salt together into a medium bowl and stir well to combine dry ingredients. Cut in cubes of butter with hands or a pastry blender until the majority of the mixture resembles coarse cornmeal.  Add first  3 T of ice-cold water and egg yolk and combine just until it begins to form a somewhat shaggy ball. If it still seems crumbly, add the last tablespoon of water. Turn dough out onto square of parchment or plastic wrap and pull corners in from all corners (flipping over if needed), to form a round disc, about 8 inches across. Seal tightly in ziplock or glass-lock container and refrigerate for an hour.***
    ***If you want to make the dough ahead of time, you can store it in the refrigerator for up to three days (just let sit on counter to soften enough to roll before using) OR freeze in ziplock bag, thawing dough overnight in refrigerator a day before you’re going to use.

MAKE FILLING:

  • Peel, core and slice apples into 1/4 inch slices. Be patient with this part. 
    In your largest mixing bowl, combine apple slices with sugar, cinnamon, lemon juice, flour and water, until apples are coated evenly.

MAKE STREUSEL TOPPING:

  • Combine all streusel ingredients until coarse crumbles form. Set aside in refrigerator while you roll out pie dough. 

ROLL OUT PIE DOUGH:

  • Preheat oven to 300 degrees.  Get lowest oven ready as you're going to want to bake the pie at the bottom of your oven. Using plenty of flour, roll out chilled pie dough into a circle about 18 inches across.  See this tutorial for more pointers.  Wrap circle loosely around your rolling pin and place in center of deep-dish (with removable bottom) pie pan.  Gently press dough into pie pan to line bottom and sides, as evenly as possible. You’re not going to flute the edge of this crust so just press it right to the edge of the pan like you were lining a tart. It doesn’t have to be pretty, but patch any cracks or holes.

FILL AND BAKE PIE:

  • Place lined pie pan on ungreased, rimmed baking sheet.  Add apples to lined pie pan, mounding and in the center and gently applying pressure to use up all the filling. It will seem like they’ll never ever fit, but trust me, they will cook down considerably. 
    Sprinkle streusel topping liberally over filling, pressing and spreading until entire surface is covered. You will have to mound the streusel crumbs in the center and press firmly to get most of them to adhere, especially to the sides. 
    Bake pie at 300 degrees for two and a half hours, until well browned.  Remove the pie from the oven and cool on cooling rack for 1-2 hours.  Gently press apples down into the bottom of the pie until they are just about to the level of the crust. Once fully cool, cover well (I use my lidded cake platter) and place in the refrigerator overnight.  This helps the filling set and the flavors blend. 

SERVING THE DEEP-DISH 14-APPLE PIE:

  • Preheat oven to 350 degrees.  Remove pie from pie pan and place pie on foil or parchment-lined baking sheet. Lightly cover pie with foil so it doesn’t get too brown.  Bake for 15-20 minutes.  Slice and serve with ice cream or homemade whipped cream. 

CHECK OUT THESE PIE RECIPES FOR MORE IDEAS!

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!  

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 cinnamon-sugar no-chill cut-out cookies are a must!  They are taken over the top with addition of cinnamon, something my mother-in-law introduced me to.  The best thing about this dough, besides the addition of cinnamon and almond extract, is that it doesn’t require chilling in the fridge before rolling and cutting out!  Skipping this step reduces the patience required for all parties involved (read: tiny helpers!) and brings it back to the realm of a one-day baking project.  So, grab your favorite cookie cutter and get rolling! 

This recipe makes perfect traditional sugar cookies for decorating, but if you’re a chocolate lover, you’ll definitely want to try these sparkly chocolate sugar cookies as well.

Cinnamon-Sugar Cut-Out Cookie Ingredients

  • All-purpose flour
  • Unsalted butter
  • Granulated sugar
  • Baking powder
  • Cinnamon
  • Salt
  • 1 Egg
  • Vanilla extract
  • Almond Extract

How to make Cinnamon-Sugar Cut-Out Cookies:

1. Get ready

Preheat oven to 400 degrees. Mix flour, cinnamon, baking powder, and salt in a medium bowl with a whisk to fully incorporate the dry ingredients. 

2. Make dough

Cream room temperature butter and sugar until light and fluffy. Add egg and incorporate into butter/sugar.  Scrape sides of bowl with a rubber spatula and mix well until fully incorporated. Beat in vanilla and almond extracts.  Gradually add dry ingredients until just combined and divide dough in half. Do not chill dough. 

3. Roll out & bake

Roll out first half with a rolling pin onto a floured surface, to about ¼ inch thick, or desired thickness. Dip cookie cutters in flour before pressing into dough and bake cookies on an ungreased baking sheet for 7-9 minutes, until JUST starting to brown on the edges. Keep a close eye on them!  Remove cookies from baking sheet and transfer to cooling rack to cool completely. 

rolled out no-chill cinnamon-sugar cut-out cookie dough

4. Decorate

Use royal icing (recipe below) and all your favorite sprinkles. See this tutorial by Julia Usher for more helpful tips on how to work with royal icing. Alternatively, you can sprinkle with sugar or sprinkles before baking for a glittery, simple icing-less version of these yummy cookies.

And, if you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!

Christmas tree cinnamon-sugar no-chill cut-out cookies

YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:

Cinnamon-Sugar No-Chill Cut-Out Cookies

No Chill Cinnamon-Sugar Cut-Out Cookies. Just Mix, Cut & Bake – No Chilling Required!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar cookies, cut out cookies, no-chill, roll out cookies
Servings: 36 medium-sized cookies

Ingredients

  • 1 cup unsalted butter
  • 2 3/4 cup flour
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions

  • Get ready: Preheat oven to 400 degrees. Mix flour, cinnamon, baking powder, and salt in a medium bowl with a whisk to fully incorporate the dry ingredients. 
  • Make dough: Cream butter and sugar until light and fluffy. Add egg and incorporate into butter/sugar.  Scrape sides of bowl with a rubber spatula and mix well until fully incorporated. Beat in vanilla and almond extracts.  Gradually add dry ingredients until just combined and divide dough in half. Do not chill dough. 
  • Roll out & Bake: Roll out first half on a floured surface, to about ¼ inch thick, or desired thickness. Dip cookie cutter in flour before pressing into dough and bake cookies on an ungreased baking sheet for 7-9 minutes, until JUST starting to brown on the edges. Keep a close eye on them!  Remove cookies from baking sheet and transfer to cooling rack to cool completely. 
  • Decorate with royal icing and sprinkles

Notes

Recipe adapted from Food.com

Royal Icing

Simple & No Raw Eggs – This Recipe Uses Meringue Powder Instead
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: roylal icing
Servings: 18

Ingredients

  • 3 tbsp meringue powder
  • 4 cups confectioners' sugar sifted
  • 5 tbsp water

Instructions

  • With a whisk or whisk attachment, slowly mix powdered sugar, meringue powder and water until incorporated. Turn up speed and beat for 7-10 minutes, until shiny and smooth.  Whisk in food coloring at this point, if using. Thin to desired consistency with water, stirring by hand at little as possible (you don’t want to incorporate too much air or the frosting won’t dry hard).

Notes

Recipe from Wilton Meringue Powder
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 

Apple Cinnamon Kodiak Cakes Muffins

Apple Cinnamon Kodiak Cakes Muffins

These apple cinnamon kodiak cakes muffins are made with grated apples, ground cinnamon, and pure maple syrup.  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning.  I love muffins for breakfast…or a snack…or really, any time of the day!  They’re wonderful for 

30+ Mocha Dessert Recipes

30+ Mocha Dessert Recipes

A pairing as perfect as chocolate and coffee begs to be featured in some of the best dessert recipes, and that’s just what these are! In this roundup, I highlight 30+ inspired mocha dessert recipes. From mocha pies to chocolate espresso cakes, and everything in between, coffee and chocolate are the stars!

What Really is a Mocha Dessert?

Quite simply, these desserts all feature that classic combination of chocolate and coffee found in a mocha beverage at your favorite coffee shop. Some recipes are made with instant espresso, while others are made with fresh espresso. Some ingredient lists include a strongly brewed cup of coffee or maybe a little instant coffee. But, all of the recipes in this roundup highlight chocolate in its many forms: cocoa powder, chocolate shavings, or chocolate chips; and, these mocha dessert recipes feature milk, dark, and even white chocolate. Whether you’re looking for a decadent breakfast treat or a grand finale to a fancy dinner, I have you covered.

How to Choose Your Favorite Mocha Dessert?

The mocha dessert recipes featured here span the simple to the elaborate and the health-forward to the downright indulgent. I included mocha dessert recipes for all seasons and all times of the day. Dessert for breakfast is a thing! Plus, this list includes gluten-free mocha desserts as well as dairy-free mocha desserts. I promise one thing; it’ll be hard to choose just one!

My favorite? Cappuccino Flats (Chocolate-Dipped Mocha Cookies) are ever-loved, and are especially fun if you have young helpers in the kitchen looking to lend a hand.

cappuccino flats chocolate-dipped mocha cookies - best mocha dessert recipe

30+ of the Best Mocha Dessert Recipes

Coffee-Less Chocolate Dessert Ideas

Easy Berry Pavlova with Vanilla Bean Whipped Cream

Easy Berry Pavlova with Vanilla Bean Whipped Cream

Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious! This recipe is very 

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 

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 are light and airy roll-like pastries, soft and buttery on the inside, and crunchy on the outside. They have a savory, slightly eggy flavor and go well with a generous pat of salted butter. In England, popovers are also known as Yorkshire pudding. They’re simple to make, only requiring 4 basic ingredients; they’re definitely better than the sum of their parts, combining to create one of my all-time favorite pastries!

I remember making and eating popovers with my Grandma as a kid, “helping” as needed to pour “a little more in this one”, and “a little more here” to even out the batter distribution between the six cups. The best part was watching with fascination through the hazy oven door to see their magic rise happen before my eyes. I imagine my grandma served them to my brother and me for the same reason I love making them for my three girls: they’re full of protein. Plus, I get to hear a happy series of squeals when I tell them what I’m making, most often as a snack in our house. The whole grain nature of these whole wheat popovers means I can feel good about making them often, and we do! These whole wheat popovers are also divine served with a bowl of soup or a roast.

whole wheat popover

Popover pan vs muffin pan

popover pan vs. muffin pan

Popover pan

The specialty pan was created with extra-deep wells and a narrow base to encourage an impressive rise. You can pick up a nice one for less than 30 dollars.  

Muffin pan

A muffin pan has broader and shorter wells than a popover pan. You can substitute a muffin pan if you don’t own a popover pan, however they won’t be quite as airy and hollow as with a traditional popover pan. In my recipe testing, I found the middle of the popovers did not “pop” as much as they did with the popover pan.

popovers made in popover pan
Popovers made in popover pan
popovers made in muffin pan
Popovers made in muffin pan

You only need 4 ingredients to make whole wheat popovers!

  • Eggs – Make sure they’re large eggs.  The magic of the popover is possible because of the lift the eggs create in a hot oven.
  • Milk – Use whole milk.
  • Whole wheat pastry flour – This recipe is made with “whole wheat pastry flour” or “white whole wheat flour”. Do not use regular whole wheat flour in this recipe as it’s too dense to rise properly.
  • Kosher salt 
whole wheat popover ingredients

How to make whole wheat popovers

Besides only requiring a few ingredients, the batter is quick and easy to make by hand. This recipe is based on a favorite recipe of mine from The Grand Central Baking Book by Piper Davis and Ellen Jackson

Make popover batter

  1. In a medium bowl, whisk eggs, milk and salt until foamy and well incorporated.
  2. Using a sifter or wire strainer, sift flour into egg mixture and continue whisking until most of the lumps are smooth. Batter will be the consistency of heavy whipping cream.  
sift flour into whole wheat popover batter
whisk popover batter until smooth

Let batter rest and pre-heat oven

Let batter sit for 20-30 minutes to rest.  This step is not absolutely necessary but gives them a better rise. While the batter rests, preheat oven to 450 degrees F. 

Pour batter into cups and bake

  1. Once oven is preheated, place popover pan or muffin pan in oven to heat until it’s “hissing hot”, about 5 minutes.  Remove pan from oven and, carefully, use a pastry brush to generously butter the inside of the hot cups.
  2. Working quickly, transfer popover batter to pourable liquid measuring cup and fill 6 popover cups about halfway. If you’re using a muffin pan, they’ll be filled almost to the top. 
  3. Using a potholder, place pan back into oven and bake at 450 degrees for 15 minutes.  Lower oven temperature to 350 and continue baking for 10 more minutes. 
  4. Remove from oven and enjoy them with lots of butter and maybe a little jam!  Don’t wait to eat them as they will deflate as soon as they are removed from the oven/hot pan, much like a soufflé. 
whole wheat popover batter in popover pan
whole wheat popover batter in muffin pan
whole wheat popovers

Do I need to sift the flour?

Sifting the flour is not absolutely necessary but it helps to remove some of the lumps inherent with adding the flour to a liquid.

Secrets for perfect whole wheat popovers

  • Make sure the pan is “hissing hot” when you add the batter to the pan.
  • Do not open the oven while they’re baking!
  • Serve them piping hot, straight out of the oven before they deflate (they will!) along with plenty of butter and your favorite jam.
whole wheat popover
Print Recipe
5 from 1 vote

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. Watch them "pop" up and be amazed!
Prep Time10 minutes
Cook Time25 minutes
Resting Time20 minutes
Total Time55 minutes
Course: Snack
Keyword: whole wheat popover
Servings: 6 popovers

Ingredients

  • 3 large eggs
  • 1 cup whole milk
  • 1 cup whole wheat pastry flour or whole wheat white flour
  • 1/2 tsp kosher salt

Instructions

  • In a medium bowl, whisk eggs, milk and salt until foamy and well incorporated.
  • Using a sifter or wire strainer, sift flour into egg mixture and continue whisking until most of the lumps are smooth. Batter will be the consistency of heavy whipping cream.  
  • Let batter sit for 20-30 minutes to rest.  This step is not absolutely necessary but gives them a better rise. While the batter rests, preheat oven to 450 degrees F. 
  • Once oven is preheated, place popover pan or muffin pan in oven to heat until it’s “hissing hot”, about 5 minutes.  Remove pan from oven and, carefully, use a pastry brush to generously butter the inside of the hot cups.
  • Working quickly, transfer popover batter to pourable liquid measuring cup and fill 6 popover cups about halfway. If you’re using a muffin pan, they’ll be filled almost to the top. 
  • Using a potholder, place pan back into oven and bake at 450 degrees for 15 minutes.  Lower oven temperature to 350 and continue baking for 10 more minutes. 
  • Remove from oven and enjoy them with lots of butter and maybe a little jam!  Don’t wait to eat them as they will deflate as soon as they are removed from the oven/hot pan.
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