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Persian Lentil Soup with Beans & Noodles

This Persian lentil soup is inspired by the Iranian soup, ash reshteh, and features cannellini beans, chickpeas, lentils, noodles, turmeric, fresh cilantro and fresh dill. It’s comforting, delicious and takes only 45 minutes to make! This soup is special because my brother and sister-in-law served it to 

Perfect Small Batch Chocolate Ganache Cupcakes

Perfect Small Batch Chocolate Ganache Cupcakes

Dark chocolate cupcakes topped with dark chocolate ganache. For true chocolate lovers only! This recipe makes a perfect batch of 12 cupcakes. My favorite cookbooks are bursting with notes of modifications or creative plays to make in the future, even the great recipes, the “keepers”.  But 

Mushroom & Caramelized Onion Quiche

Mushroom & Caramelized Onion Quiche

Meet your new brunch star: mushroom & caramelized onion quiche with gruyere.  All-butter, flaky pie crust filled and baked with eggs, half and half, sautéed mushrooms, caramelized onions, gruyere and fresh thyme.


This quiche is among my very favorites, featuring sautéed mushrooms, sweet caramelized onions, and rich gruyere cheese, all enhanced with a hint of fresh thyme. Perfect for any time of day, from a sophisticated brunch to a cozy dinner, this quiche promises to be a crowd-pleaser at any gathering.

Mushroom & Caramelized Onion Quiche

THE FILLING

Using the same custard ratio as this Denver quiche and this ham and asparagus quiche, I’ve added earthy mushrooms, perfectly caramelized onions, plus shredded gruyere cheese for an absolutely delicious quiche combination.  For the egg custard ratio to be silky and have a just-right richness, I beat four large eggs and fill a 2-cup liquid measuring cup to the 2 cup mark with half and half. It ends up being about 1.5 cups of half and half, depending on the liquid volume of the eggs.  This half & half and egg formula guarantees a silky, but not too rich custard, and is courtesy of Julia Child in her book, The Way to Cook. (I discovered this ratio when embarking on a journey to nail this deep-dish spinach quiche a few years ago.)

THE CRUST

Nothing compares in flavor to that of an all-butter crust.  A base of homemade all-butter crust transforms any quiche from good to great, but especially this mushroom quiche recipe!  You won’t believe how easy it is to make a homemade pie crust, especially if you own a food processor.  Best part: it can be made ahead and refrigerated or frozen until it’s time to assemble the quiche.

My recipe for an all-butter pie crust, aka pâte brisée, is one I learned while taking pastry classes. You can also use a store-bought pie crust if you’re short on time!  In either case, we’re blind baking the pastry before adding the filling ingredients to avoid a soggy crust bottom. Don’t skip this step. See this tutorial for more guidance on blind baking a pie crust.

INGREDIENT & SUBSTITION NOTES

  • 1 Recipe all-butter pie dough (see below), or store-bought pie crust
  • Eggs – four large eggs
  • Half and half – Or use half heavy cream and half milk. The half and half lends richness to the egg custard. 
  • Mushrooms – baby bella, cremini or even button mushrooms all work! Trim the ends and slice before you begin cooking. Browning the mushrooms before adding them to the filling is key as they’re more flavorful.
  • Large yellow onion –  The onion will cook down considerably as it caramelizes!
  • Gruyère cheese – We’re using 1 cup of shredded gruyere in this recipe.  Gruyere adds a nutty richness to the quiche.  Feel free to substitute another cheese in its place, like fontina, Swiss or cheddar cheese, but keep in mind you may have to adjust the salt. 
  • Salt & pepper – A modest amount of salt since we’re using ham, and a couple of generous turns of freshly ground black pepper add the right balance of seasoning.  You’ll season with salt and pepper as you 
  • Fresh thyme – Thyme adds a savory profile to the quiche and goes so well with the flavor of the caramelized onions and the mushrooms. If you’re substituting dried thyme, reduce to 1/2 teaspoon.
Mushroom & Caramelized Onion Quiche ingredients

HOW TO MAKE MUSHROOM & ONION QUICHE

1. MAKE THE ALL-BUTTER PIE DOUGH

Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  (If you’re using store-bought quiche crust, skip to step 2.)

  • Add flour and salt to a food processor and pulse 2-3 times to combine. 
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts. 
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  I tend to use all of the water in my dry, Colorado kitchen, but you may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)

2. ROLL & FORM THE CRUST

  • Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
  • Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
  • Roll dough up around rolling pin loosely, and gently center it in 9-inch pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.

3. BLIND BAKE THE CRUST AND MAKE THE FILLING

  • Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust and bake the quiche.
  • Prepare the filling: In a large liquid measuring cup (or medium bowl), whisk four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Set aside.
make quiche custard
  • Prepare fresh thyme: Hold thyme stalk at the top and then firmly run the thumb and forefinger of your other hand along the stalk from top to bottom, breaking off the leaves as you go. Run your knife through the leaves to chop them a little.  Set aside 2 teaspoons.  
  • Sauté vegetables: In large skillet, saute onions over medium heat for about 5 minutes, until they’re just beginning to brown.  Turn heat down to medium-low and continue cooking another 25-35 minutes, stirring occasionally, until golden brown and cooked down considerably.  Remove to cool on a plate.  Add remaining 1 tablespoon of olive oil and cook mushrooms over medium heat for about 5 minutes until they begin to release most of their liquid.  Add fresh thyme and salt/pepper to taste and continue cooking until well browned.  Set aside to cool with the caramelized onions while you blind bake your crust.
raw onions in skillet
caramelized onions

raw mushrooms in a skillet
browned mushrooms
  • Line pastry with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8-10 minutes, until just beginning to brown. Remove from oven onto cooling rack.
blind bake pie crust

4. BAKE QUICHE

  • Add sautéed mushrooms and caramelized onions to the blind-baked crust, and sprinkle shredded gruyere on top of mushrooms and onions.  Finally, carefully pour the the egg mixture right on top of the vegetables and cheese.  
  • Place quiche on rimmed baking sheet. Bake for 40-45 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.

5. COOL & SERVE

  • Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). 
  • Slice into eight slices.  I find it works best to remove entire (slightly cooled) quiche onto a cutting board and gently saw back and forth with a serrated knife, first in half, and then in half the other way.  Finally, slice each quarter in half.  This will give you eight even slices. 
  • Garnish with more fresh thyme, if desired and serve with a green salad or fresh fruit.
Mushroom & Caramelized Onion Quiche
Mushroom & Caramelized Onion Quiche

FREEZING & STORAGE INSTRUCTIONS

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container. 
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Mushroom & Caramelized Onion Quiche

All-butter, flaky pie crust filled and baked with eggs, half and half, sautéed mushrooms, caramelized onions, and gruyere and fresh thyme.
Prep Time1 hour
Cook Time40 minutes
Course: Breakfast, brunch
Keyword: mushroom and onion quiche
Servings: 8

Ingredients

  • 1 all-butter pie dough (see below), or store-bought pie crust
  • 4 large eggs
  • 1 1/2 cups half and half
  • 8 oz mushrooms baby Bella or cremini or button mushrooms are all good
  • 1 large onion
  • 1 cup gruyere shredded (3 oz)
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp kosher salt
  • 2 tsp fresh thyme or use 1/2 teaspoon of dried thyme

Instructions

  • MAKE THE ALL-BUTTER PIE DOUGH: (If you’re using store-bought crust, skip to step 2.)
    Add flour and salt to a food processor and pulse 2-3 times to combine. Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts. Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  I tend to use all of the water in my dry, Colorado kitchen, but you may not need all the water/lemon juice mixture!Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)
  • ROLL & FORM THE CRUST:
    Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
    Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
    Roll dough up around rolling pin loosely, and gently center it in 9-inch pie plate.
    Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
    Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.
  • BLIND BAKE THE CRUST AND MAKE THE FILLING:
    Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust and bake the quiche.Prepare the filling: In a large liquid measuring cup (or medium bowl), whisk four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Set aside.
    Prepare fresh thyme: Hold thyme stalk at the top and then firmly run the thumb and forefinger of your other hand along the stalk from top to bottom, breaking off the leaves as you go. Run your knife through the leaves to chop them a little.  Set aside 2 teaspoons.  
    Saute vegetables: Saute onions over medium heat for about 5 minutes, until they're just beginning to brown.  Turn heat down to medium-low and continue cooking another 25-35 minutes, stirring occasionally, until golden brown and cooked down considerably.  Remove to cool on a plate.  Add remaining 1 tablespoon of olive oil and cook mushrooms over medium heat for about 5 minutes until they begin to release most of their liquid.  Add fresh thyme and salt/pepper to taste and continue cooking until well browned.  Set aside to cool with the caramelized onions while you blind bake your crust.
    Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8-10 minutes, until just beginning to brown. Remove from oven onto cooling rack.
  • BAKE QUICHE:
    Add sautéed mushrooms and caramelized onions to the blind-baked crust, followed by the shredded gruyere cheese.  Finally, carefully pour the the egg mixture right on top of the vegetables and cheese.  
    Place quiche on rimmed baking sheet. Bake for 40-45 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
  • COOL & SERVE:
    Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). 
    Slice into eight slices.  I find it works best to remove entire (slightly cooled) quiche onto a cutting board and gently saw back and forth with a serrated knife, first in half, and then in half the other way.  Finally, slice each quarter in half.  This will give you eight even slices. 
    Garnish with more fresh thyme, if desired and serve with a green salad or fresh fruit.
Easy Ham & Asparagus Quiche with Sharp Cheddar

Easy Ham & Asparagus Quiche with Sharp Cheddar

Perfect for a springtime brunch or part of your weeknight meal rotation, this easy quiche is loaded with ham, asparagus and sharp cheddar cheese.  Throw in a homemade, flaky, all-butter crust and you’re in for a real treat!  THE FILLING I adapted my Denver quiche for a 

Costco Almond Poppy Seed Muffins

Costco Almond Poppy Seed Muffins

Reminiscent of Costco’s almond poppy seed muffins, but oh so much better!  Homemade, and even more delicious, these jumbo-sized beauties put a nutritious twist on the classic almond poppyseed muffins you know and love.  They’re filled with poppy seeds and have a sweet, delicate crumb, 

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver omlette redeaux – Ham, sharp cheddar, sautéed bell pepper & onions, plus a little kick of fresh jalapeño, for a Denver quiche, just like your favorite omelette.  Plus, step-by-step instructions for making a homemade all-butter pie crust!

THE FILLING

The filling for this quiche recipe is based on the classic Denver omelette which includes bell peppers, onions and ham.  The Denver omelette, aka “western omelette”, is the inspiration for this quiche, but I’ve added a little fresh jalapeño for a kick and also shredded sharp cheddar cheese.  Omit the jalepeno (and substitute an equal amount of diced green bell pepper) if you don’t like spice, or just remove the seeds and membranes of the jalapeño for less spice.  

When I make the egg custard, I beat four large eggs and fill a 2-cup liquid measuring cup to the 2 cup mark with half and half. It ends up being about 1.5 cups of half and half, depending on the liquid volume of the eggs.  This formula guarantees a silky, but not too rich custard, and is courtesy of Julia Child in her book, The Way to Cook. (I discovered this ratio when embarking on a journey to nail this deep-dish spinach quiche a few years ago.)

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

THE CRUST

I like the flavor of an all-butter crust.  It goes perfectly with this Denver quiche recipe.  You won’t believe how easy it is to make a homemade pie crust, especially in a food processor.  Best part: it can be made ahead and refrigerated or frozen until it’s time to assemble the quiche.

My recipe for an all-butter pie crust, aka pâte brisée, is one I learned while taking pastry classes at the University of Richmond.  You can also use a store-bought pie crust if you’re short on time!  In either case, we’re blind baking the pastry before adding the filling ingredients to avoid a soggy crust bottom. Don’t skip this step. See this tutorial for more guidance on blind baking a pie crust.

DENVER QUICHE INGREDIENT & SUBSTITION NOTES:

  • 1 recipe all-butter pie dough (see below)
  • eggs – four large eggs
  • half and half – Or use half heavy whipping cream and half milk. The half and half lends richness to the egg custard. 
  • ham – A classic component of a Denver omelette!
  • red bell peppers – Any other color will work as well, but the red adds nice color. 
  • jalapeño – Can omit and substitute 1/4 cup of diced green bell pepper, or remove seeds and membrane for less spice
  • onion –  This will be sautéed with the bell peppers and jalapeños before going into the filling to bring out more flavor.
  • sharp cheddar cheese – shredded
  • salt & pepper 
ingredients for Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

How to Make Denver Quiche

1. MAKE THE all-butter PIE DOUGH

Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)

2. roll & form the crust:

  • Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
  • Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.

3. blind bake the crust and make the filling

  • Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack
form pie dough in pie pan and flute the edge
fill pie crust with pie weights after lining with parchment paper or foil
prick blind-baked crust with a fork

4. bake quiche

  • Lower oven temperature to 350 degrees. 
  • In a large bowl, combine egg mixture, sautéed vegetables, shredded cheese, diced ham and stir gently.
  • Pour filling into blind-baked pie crust and place quiche on rimmed baking sheet. Bake for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
combine filling ingredients for Denver quiche
pour filling into blind baked pie crust

5. COOL & SERVE

Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Freezing & Storage Instructions

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.

You Might also like

Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar Cheese

Denver omlette redeaux – All-butter, flaky crust, sharp cheddar, bell pepper and sauteed onions, plus a little kick of fresh jalepeno, all combined with a silky egg custard for a Denver quiche, just like your favorite omelette!
Prep Time27 minutes
Cook Time1 hour
Total Time1 hour 27 minutes
Course: brunch
Keyword: bell pepper ham onion quiche, Denver quiche, western quiche
Servings: 8

Ingredients

  • 1 9-inch pie crust (see below for recipe) or store bought single pie crust
  • 4 large eggs
  • 1 1/2 cups half and half (or 3/4 cup heavy whipping cream & 3/4 cup of whole milk) actual amount will vary depending on liquid volume of your eggs
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1/2 cup diced red bell pepper
  • 1 jalepeno, minced or small diced
  • 3/4 cup grated sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil

Instructions

  • Remove prepared pie dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter into a 9-inch circle. For more detail on how to roll out, see my how to: roll out pie crust.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.
  • Preheat oven to 375 degrees. This will be the temperature at which you'll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry with a fork all around bottom and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack.
  • Lower oven temperature to 350 degrees. In a large bowl, combine egg mixture, vegetables, shredded cheese, diced ham and stir gently. Pour filling into blind-baked pie crust and place onto rimmed baking sheet. Bake quiche for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
  • Serve: Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Notes

Freezing & Storage Instructions:
    • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
    • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
    • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.
formed pate brisee all butter pie dough in pie pan
Print Recipe
5 from 1 vote

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!
Prep Time15 minutes
Time to Chill1 hour
Total Time1 hour 15 minutes
Course: brunch
Cuisine: French
Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough
Servings: 1 single pie crust

Ingredients

  • 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
  • 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
  • 1/2 teaspoon salt
  • 1/3 cup ice-cold water mix in a few drops of lemon juice or white vinegar for 1/3 cup total of liquid

Instructions

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter. For most pies and quiches, you'll roll into a 12-inch circle roughly 1/8 of an inch in thickness.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale. 
Disney Snickerdoodle Cookies

Disney Snickerdoodle Cookies

Recreate the beloved Disney bakery snickerdoodles at home with this easy recipe.  Super-soft and chewy, and full of cinnamon-sugar goodness, these beautiful snickerdoodle cookies promise a little taste of Disney magic! Good ol’ fashioned snickerdoodles, straight from Main Street, Disney.  Those who have been to 

How To: Easy Buttermilk Substitutes 

How To: Easy Buttermilk Substitutes 

This guide provides helpful ratios for 5 buttermilk substitutes, using common ingredients you probably have on hand!  From vinegar & lemon juice to cream of tartar or yogurt, each method is detailed with step-by-step instructions and options for experimenting with dairy alternatives.  Using these easy 

Healthy Protein Kodiak banana bread with Walnuts

Healthy Protein Kodiak banana bread with Walnuts

Healthy protein banana bread is made with perfectly-ripe bananas, Kodiak Power Cakes baking mix, ground cinnamon, pure maple syrup & walnuts!  It’s full of protein, and perfect for a quick breakfast on a busy morning or a nutritious snack.

Who doesn’t love a slice of banana bread first thing in the morning…or for an afternoon snack, or, let’s be honest, any time of day?  The problem is that it’s often heavy on carbs and light on protein and doesn’t satisfy your hunger for very long.  What’s worse, traditional banana bread is usually so full of sugar that it fits more into the dessert genre than it does the breakfast or snack category.  That’s where this healthy high protein banana bread recipe comes in.  This recipe yields moist banana bread, scented with cinnamon and nutmeg and full of protein and whole grains.  Each serving packs a punch with more than 20 grams of protein. Put this one in your breakfast-on-the-go and healthy snack arsenal. 

I’ve fallen hard for Kodiak baking mix in my quick bread.  I keep a Costco-sized box in my pantry just in case the urge strikes to whip up a batch of these apple cinnamon Kodiak muffins or these double chocolate banana protein muffins.  Now it’s time to try a loaf of this super-easy and healthy Kodiak walnut banana bread!

WHAT IS KODIAK CAKE BAKING MIX?

This pre-mixed blend is like the Bisquick mix of my youth, made to be convenient and versatile for whipping up easy waffles, pancakes and muffins!  But, unlike other brands, Kodiak mix, known as “Power Cakes”, is made 100% of whole grains, both with whole wheat flour and oat flour, and only contains a tiny amount of added sugar.  The mix alone contains 14 grams of protein (from wheat protein isolate and whey protein concentrate) per serving, which is always a good addition to breakfast pastries.  Kodiak Power Cakes mix is standard at my Costco, which makes it especially economical, but I’ve also seen it at most of the local grocery stores as well.  “Buttermilk” is their original flavor of “Power Cakes” flapjack & waffle mix and the one we’re using to make this banana walnut bread. 

HEALTHY PROTEIN KODIAK BANANA BREAD WITH WALNUTS

INGREDIENT & substitution notes

  • Kodiak “Power Cakes” baking mix – This comes pre-leveaned so it’s easy – no baking soda/powder or salt needed.  It combines whole grain oat flour & whole grain wheat flour for a 100% whole grain muffin. 
  • Baking powder – There is already a little baking powder in the Kodiak mix, but in my recipe testing I found the texture and rise of the finished loaf is better if a little extra is mixed into the dry ingredients. 
  • Bananas –  You’ll need 1 cup of mashed bananas, which usually ends up being 3 small or 2 large bananas. The riper, the better. Frozen bananas, defrosted in the microwave also work!  See below for more tips on using frozen bananas. 
  • Pure maple syrup – the sweetener in this muffin recipe. You can swap honey in its place, too.
  • Milk – The milk is flexible.  Use whole milk, unsweetened almond milk, or oat milk but dairy milk will have the most protein.
  • Eggs – Large eggs, preferably at room temperature
  • Oil  – A neutral oil like avocado works best.
  • Vanilla extract – purely for flavor 
  • Cinnamon – This is optional.
  • Nutmeg – Nutmeg is optional as well but so delicious with the banana and walnuts. 
  • Walnuts – A little extra protein, plus walnuts are banana are just a match made in heaven.  Pecans would also be lovely if you prefer. 
  • Butter – For greasing the pan.  Parchment paper or coconut oil would also work!
ingredients needed to make HEALTHY PROTEIN KODIAK BANANA BREAD WITH WALNUTS

HOW TO MAKE Healthy Protein Banana Nut Bread

1. PREHEAT OVEN AND GREASE loaf pan

Preheat oven to 350 degrees and center oven rack.  Grease a loaf pan generously with butter (or line with parchment paper) and set aside. 

2. MIX BATTER

In a large mixing bowl, whisk all dry ingredients including nutmeg and cinnamon to mix well, ensuring all baking powder is well incorporated.  In a separate bowl, stir together all wet ingredients, starting with eggs and whisking, followed by mashed bananas, oil, maple syrup, milk and vanilla extract.  Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until most of flour has been incorporated and only a few streaks of flour remain. Don’t over mix. Fold in chopped walnuts. Using rubber spatula again, spoon all batter into prepared pan and smooth.  Sprinkle a tablespoon or two of turbinado sugar on top of the bread.

3. BAKE banana bread

Bake for 40-50 minutes, until golden brown on top and a toothpick or thin knife inserted into center of loaf comes out clean.

4. COOL banana bread AND ENJOY

Cool for 10 minutes on wire rack in pan, and then remove from pan to cool fully on cooling rack.  Serve with almond butter or peanut butter for even more protein.  A little salted butter is delicious too, of course!

HEALTHY PROTEIN KODIAK BANANA BREAD WITH WALNUTS
serving HEALTHY PROTEIN KODIAK BANANA BREAD WITH WALNUTS

MIXING THINGS UP

Feel free to get creative to suit your taste preferences and protein goals.

  • For even more protein, substitute 1/4 cup of greek yogurt for the milk in this recipe. 
  • For healthy Kodiak chocolate chip banana bread – Gently fold 1/2 cup of chopped dark chocolate (or chocolate chips) into the finished batter.
  • To make blueberry protein banana bread – Substitute 1 cup of fresh blueberries for the chopped walnuts. 

CAN FROZEN BANANAS BE USED IN BANANA BREAD?

Absolutely!  You can save all ripe (and overripe!) bananas and collect them in your freezer until you’re ready to bake with them.  They work well in all kinds of banana baking recipes like banana chocolate caramel bundt cakebanana muffins, and, of course, this high-protein banana bread recipe.  I’ve found the flavor and texture of the bread to be just as good as the loaves made with fresh bananas.  You’ll just need to defrost the frozen bananas before you begin because they’ll need to be soft enough to mash for your baking recipes.  

Ripe to overripe bananas can be frozen up to 3 months in an airtight container or ziplock freezer bag.  Just peel them and line them up in glass lock or bag and find a nice cozy spot for them in your freezer.  You’re looking for a soft, mash-able texture and to release all the excess liquid from the freezing process. 

YOU CAN THAW BANANAS ONE OF THREE WAYS:

  • Place them in a bowl (covered) or other container in the refrigerator overnight.  Don’t be concerned if they turn brown as they thaw. They are perfectly safe and delicious to use in your banana bread. Before using in recipe, pour off or drain (and discard) liquid. 
  • Defrost them in the microwave in 30 second intervals on high power. Drain and discard liquid before using. 
  • Defrost them in the microwave on 50-percent power for 2-3 minutes, until bananas are soft enough to mash and they have released some liquid. Drain and discard liquid before using.
HEALTHY PROTEIN KODIAK BANANA BREAD WITH WALNUTS

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Healthy Protein Kodiak Banana Bread with Walnuts

Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast, brunch, Snack
Keyword: healthy banana walnut bread, kodiak cake banana bread, protein banana bread
Servings: 8

Ingredients

  • 2 cups Kodiak Cakes Power Cakes buttermilk mix
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup mashed bananas – mash with large fork, pastry blender or potato masher about 2 large or three small bananas
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup maple syrup
  • 1/3 cup avocado oil
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • butter, for greasing pan

Instructions

  • Center a rack in oven and preheat to 350 degrees. Grease a loaf pan generously with butter (or line with parchment paper) and set aside. 
  • In a large mixing bowl, whisk all dry ingredients including nutmeg and cinnamon to mix well, ensuring all baking powder is well incorporated.
  • Stir together all wet ingredients, starting with eggs and whisking, followed by mashed bananas, oil, maple syrup, milk and vanilla extract.
  • Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until most of flour has been incorporated and only a few streaks of flour remain. Don't over mix. Fold in chopped walnuts.
  • Using rubber spatula again, spoon all batter into prepared loaf pan and smooth.  Sprinkle a tablespoon or two of turbinado sugar on top.
  • Bake for 4-50 minutes, until golden brown on top and a toothpick or thin knife inserted into center of loaf comes out clean.
  • Cool for 10 minutes on wire rack in pan, and then remove from pan to cool fully on cooling rack.
  • Slice into thick slices and serve with butter, if desired.



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Traditional Irish Buttermilk Scones

Traditional Irish Buttermilk Scones

These easy Irish Buttermilk Scones are soft and fluffy on the inside with a perfect crust outside, boasting just the right amount of sweetness. Made with traditional ingredients like buttermilk and baking soda, they’re reminiscent of classic Irish soda bread but with a touch more sweetness, perfect when served warm with jam and cream and a cup of tea.

traditional Irish buttermilk scones

What is an Irish Scone?

Like traditional Irish buttermilk scones, these Irish buttermilk scones are made with simple ingredients: flour, baking soda and buttermilk.  We’re also adding butter, sugar and salt to the recipe to ensure we get the right flavor and texture. Irish buttermilk scones, or Irish soda scones, are similar to buttermilk biscuits, but a little sweeter.  They’re reminiscent of traditional Irish soda bread, but smaller in size, perfect for St. Patrick’s Day. 

A little History on Irish Scones

Did you know traditional Irish scones were historically made without butter?  The flavor of the traditional Irish recipe relied on the buttery-tasting liquid produced after churning cream to make butter.  These days, buttermilk is produced by adding an acidifier to regular milk.  It’s less rich, as a result, and that is why this scone recipe includes butter.  

Traditional Irish buttermilk scones

4 Helpful Tips For Making Irish Scones

1. Sift Dry Ingredients 

This adds air and makes the finished texture of the scones a little lighter.

2. Use a Hot Oven

We’re using a preheated 400 degree oven and placing the rack at the top of the oven to ensure they brown well on top and don’t get too brown on the bottom. 

3. Use a Cast Iron Skillet

Baking the scones in a cast iron skillet, besides being traditional for Irish scones, also helps form a better crust on the exterior. Space them evenly in the cast iron skillet to give the scones a little room.  This allows the air to circulate and produce a crispier scone.  A parchment paper-lined baking sheet will also work.

4. Cold Butter

Cold butter releases more steam than room temperature butter, creating beautiful flaky layers and a light texture. For best results, cut butter into small pieces and place back in fridge while you get everything else in order.

Ingredients and Substitution Notes

  • All-purpose flour
  • Baking Soda – For fluffy scones, we’re relying on the wonderful rising power of baking soda when it’s combined with an acid, buttermilk, in this case. Make sure your baking soda is fresh. Check that expiration date!
  • Sugar – Although it’s not traditional, we’re adding a little granulated sugar to the scone dough.  Feel free to omit.
  • Kosher salt – Essential for good flavor
  • Unsalted butter – Keep your butter in the refrigerator until the very moment it’s needed. I like to cut it into ¼ inch cubes and place it back in the fridge while I gather my other ingredients.  A good Irish butter tastes amazing and gives the scones a beautiful golden hue so if you can splurge for this recipe, do it!
  • Buttermilk. This is an important component of classic Irish scone recipes.  The buttermilk activates the baking soda and gives the scones a hefty lift in the oven.  It also adds a lovely, delicate flavor.  Don’t have buttermilk? See this helpful guide for buttermilk substitutions.
ingredients needed to make irish buttermilk scones

How to Make Irish Buttermilk Scones

1. Sift & Whisk Dry ingredients

Into a large bowl, sift flour, baking soda, sugar and salt. Then, give them a good whisk to make sure the baking soda is well dispersed. 

sift dry ingredients together into a large bowl
whisk dry ingredients together

2. Incorporate Butter

Remove butter pieces from the refrigerator and add to the dry ingredients.  Using a pastry blender or your hands, work the butter into the flour mixture by pressing and rubbing the flour together, until the butter is the size of small peas and the mixture is a crumbly, shaggy dough. 

add butter cubes to dry ingredients
work butter into flour

3. Add Buttermilk

Form a deep well in the center of the bowl and pour buttermilk into the well.  Using a rubber spatula or wooden spoon, pull the flour mixture from the sides into the buttermilk and gently form into a loose, shaggy & soft dough, being careful not to overwork the dough. 

make a well and add buttermilk
stir together to form a shaggy dough

4. Shape & Chill Scones and Preheat Oven

Turn dough out onto a lightly floured work surface and pat with your hands into a rough circle about ¾ to 1 inch in thickness. Using a 2 inch the cookie cutter or biscuit cutter, press cutter straight down into dough (try not to twist cutter) and place them onto a cast iron skillet with an inch or two between each scone. Use scraps to form a few more biscuits. Move oven rack to upper third and preheat oven to 400 degrees. Place skillet in the fridge while you allow the oven to preheat.

press dough together into a rough circle
use a biscuit cutter or cookie cutter to cut out

5. Bake & Serve Scones

Brush the top of the scones with buttermilk (or use heavy cream). Bake in preheated oven on top rack, rotating halfway through, for 18 -22 minutes or until golden brown on top.  Remove onto a wire rack to cool for at least 5 minutes before serving. Serve warm scones with an assortment of accompaniments like honey butter, clotted cream, and your favorite jam and/or lemon curd. Don’t forget the tea!

brush tops with buttermilk
bake scones in 400 degree oven until golden brown on top
serving Irish buttermilk scones

Storing & Freezing Extra Scones

Freshly-baked scones are best.  If you’re not eating them the day they’re baked, place in the freezer in an airtight container or tightly sealed Ziplock bag.  To serve, thaw on counter and reheat in a 400 degree oven. Alternatively, place unbaked scones on a baking sheet and freeze for an hour or so until firm enough to handle.  Remove and place in an airtight glass container or tightly sealed Ziplock bag and freeze until ready to bake.  Brush frozen scones with a little buttermilk (or milk/cream). Bake as you normally would in a 400 degree oven, but add a few minutes to the baking time.  

Mixing Things Up 

Currants are a lovely and traditional addition, so feel free to add if you can find them.  

  • For currant buttermilk scones, Add 1/2 cup of dried currants (or raisins) to buttermilk and allow to sit for a few minutes while the currants soak up a little moisture.  Pour buttermilk/currant mixture into well as in original recipe.
  • For a healthier version, substitute white whole wheat flour (whole wheat pastry flour) for the all-purpose flour.
serving Irish buttermilk scones

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Did you love this recipe?  Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Lane Bakery on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Traditional Irish Buttermilk Scones

These easy Irish Buttermilk Scones are soft and fluffy on the inside with a perfect crust outside, boasting just the right amount of sweetness. Perfect when served warm with jam and cream and a cup of tea.
Prep Time15 minutes
Cook Time20 minutes
Chill Time15 minutes
Course: Breakfast, brunch, Snack, tea
Keyword: buttermilk scones, Irish buttermilk scones
Servings: 10 scones

Ingredients

  • 2 cups all-purpose flour plus more for shaping/cutting scones
  • 3/4 tsp kosher salt
  • 3 tbsp sugar
  • 1/2 tsp baking soda
  • 4 tbsp butter, cut into cubes chilled
  • 1 cup buttermilk plus more for brushing on top of scones

Instructions

  • SIFT & WHISK DRY INGREDIENTS: Into a large bowl, sift flour, baking soda, sugar and salt. Then, give them a good whisk to make sure the baking soda is well dispersed.
  • INCORPORATE BUTTER: Remove butter pieces from the refrigerator and add to the dry ingredients.  Using a pastry blender or your hands, work the butter into the flour mixture by pressing and rubbing the flour together, until the butter is the size of small peas and the mixture is a crumbly, shaggy dough. 
  • ADD BUTTERMILK: Form a deep well in the center of the bowl and pour buttermilk into the well.  Using a rubber spatula or wooden spoon, pull the flour mixture from the sides into the buttermilk and gently form into a loose, shaggy & soft dough, being careful not to overwork. 
  • SHAPE & CHILL SCONES AND PREHEAT OVEN: Turn dough out onto a lightly floured work surface and pat with your hands into a rough circle about ¾ to 1 inch in thickness. Using a 2-inch the cookie cutter or biscuit cutter, press cutter straight down into dough (try not to twist cutter) and place scones onto an ungreased cast iron skillet with an inch or two between each scone. Use scraps to form a few more biscuits. Move oven rack to upper third and preheat oven to 400 degrees. Place skillet in the fridge to chill scones while you allow the oven to preheat.
  • BAKE & SERVE SCONES: Brush the top of the scones with buttermilk (or use heavy cream). Bake in preheated oven on top rack, rotating halfway through, for 18 -22 minutes or until golden brown on top.  Remove onto a wire rack to cool for at least 5 minutes before serving. Serve warm scones with an assortment of accompaniments like honey butter, clotted cream, and your favorite jam and/or lemon curd. Don’t forget the tea!
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Favorite Banana Bread Recipe: Using Frozen Bananas

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Favorite Oatmeal Pancakes (Without Eggs)

Favorite Oatmeal Pancakes (Without Eggs)

Homemade oatmeal pancakes, made with no eggs! This is my family’s favorite oatmeal pancake recipe, made with oats, buttermilk, brown sugar and a few other simple ingredients.  It’s an easy recipe it and makes delicious oatmeal pancakes, sure to be among your very favorites! So, grab your favorite griddle and get flipping!

It’s hard to beat my grandparents recipe for old-fashioned buttermilk pancakes or these lemon ricotta pancakes, but there’s something so unique and special about the lacy texture and buttery-brown sugar flavor of these oatmeal pancakes. I find myself turning to this eggless pancake recipe most often when I run out of eggs, but it’s also great for vegetarians or those who avoid eggs. Made with oats and whole wheat pastry flour, these oatmeal pancakes are loaded with fiber and whole grains, and they’re absolutely delicious!  In addition to oats, brown sugar, butter and buttermilk flavor the batter, which gives these pancakes their irresistible taste and light, delicate texture.   One bite and you’ll know why they’re a family favorite in my house.

favorite oatmeal pancakes (with no eggs)

4 TIPS FOR THE BEST FLUFFY OATMEAL PANCAKES

1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T OVER-MIX THE BATTER.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the whole wheat flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.

3. DO USE A JUST RIGHT HOT PAN.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

4. DON’T FLIP MORE THAN ONCE.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

INGREDIENTS YOU’LL NEED TO MAKE OATMEAL PANCAKES

  • Oatmeal – You’ll use quick oats in this recipe as they absorb the liquid from the batter more quickly.
  • Whole wheat pastry flour – Also know as white whole wheat flour.  All purpose flour works in this recipe as well.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Brown sugar – Adds sweetness and is a perfect match with oatmeal pancakes
  • Buttermilk – Both low-fat and full fat buttermilk work for this recipe.  The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture. See notes below for buttermilk substitutions. 
  • Butter – A few tablespoons of melted butter adds richness and tenderness to the pancake batter, plus more for cooking and serving. 
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
ingredients to make oatmeal pancakes with no eggs

HOW TO MAKE OATMEAL PANCAKES

This recipe makes about 10 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Mix oats, flour, baking soda, salt, and brown sugar in a medium bowl and whisk well to combine.

2. WHISK LIQUID INGREDIENTS

In a small bowl, whisk buttermilk with melted butter.

3. MAKE PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!  Let batter sit for 10-15 minutes so the oats can absorb some of the liquid. 

make pancake batter

4. COOK PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Once hot, coat the bottom of the pan with a little butter (about one teaspoon).  

Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

how to cook oatmeal pancakes

5. ENJOY PANCAKES

Serve hot pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  

EGG-FREE OATMEAL PANCAKE VARIATIONS

  • For blueberry oatmeal pancakes, gently fold in 1/2 cup blueberries to the finished pancake batter.
  • For chocolate chip oatmeal pancakes, gently fold in 1/4 cup semi-sweet chocolate chips into the batter.

BUTTERMILK SUBSTITUTES & ALTERNATIVES

Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute. I will share two of the easiest options below, or use this comprehensive guide for more buttermilk substitutes.

HOW TO MAKE YOUR OWN BUTTERMILK

  • Do you have plain yogurt and milk? Whisk 1/2 cup of milk into 1/2 cup plain yogurt. Use in recipe as written. Or:
  • Use milk and vinegar or lemon juice  – Stir 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written.

CAN I PREPARE THE OATMEAL PANCAKE BATTER IN ADVANCE?

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, you can only wait 10-15 minutes for the oats to absorb some of the liquid before you cook your pancakes!  

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit longer than 10-15 minutes will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

HOW TO FREEZE & STORE LEFTOVER PANCAKES

Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in freezer bag or airtight container, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.

USE UP THAT LEFTOVER BUTTERMILK IN THESE RECIPES!

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

favorite oatmeal pancakes (with no eggs)
Print Recipe
5 from 1 vote

Favorite Oatmeal Pancakes (without eggs)

Homemade oatmeal pancakes, made with no eggs! This is my family’s favorite oatmeal pancake recipe, made with real buttermilk & brown sugar. This recipe makes about 10 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  
Prep Time5 minutes
Cook Time20 minutes
Rest Time15 minutes
Total Time40 minutes
Course: Breakfast, brunch
Keyword: egg free pancakes, eggless pancakes, oatmeal pancakes, pancakes without eggs
Servings: 10 4-inch pancakes

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup whole wheat pastry flour also known as white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp brown sugar
  • 2 tbsp melted butter plus extra butter for cooking and serving
  • 1 1/2 cups buttermilk
  • maple syrup for serving

Instructions

  • STIR TOGETHER DRY INGREDIENTS: Mix oats, flour, baking soda, salt, and brown sugar in a medium bowl and whisk well to combine.
  • WHISK LIQUID INGREDIENTS: In a small bowl, whisk buttermilk with melted butter.
  • MAKE PANCAKE BATTER: Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!  Let batter sit for 10-15 minutes so the oats can absorb some of the liquid. 
  • COOK PANCAKES: First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 
    Once hot, coat the bottom of the pan with a little butter (about one teaspoon).  
    Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  
    When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  
    Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • ENJOY PANCAKES: Serve hot pancakes in stacks, with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions!  
Fresh Ginger & Lemon Scones

Fresh Ginger & Lemon Scones

Made with fresh ginger and lemon, these beautiful bakery-sized scones are light and buttery inside, crumbly on the outside and finished with a drizzle of lemon icing. Scones are my very favorite breakfast pastry. I love how versatile they are with any number of mix-ins 

Lemon Crepes with Honey Mascarpone 

Lemon Crepes with Honey Mascarpone 

Delicate lemony crepes topped with whipped honey mascarpone and fresh raspberries. Lemon crepes with honey mascarpone make a lovely dessert crepe, a perfect Mother’s Day brunch or an extra-special family breakfast for a lazy Saturday.  My Aunt recently delivered a bowl of Meyer lemons straight 

Mascarpone Whipped Cream Frosting

Mascarpone Whipped Cream Frosting

Mascarpone whipped cream frosting is the sophisticated cousin of your favorite homemade whipped cream.  It’s fluffy and rich and holds up beautifully when piped or spooned on top of your favorite cake or dessert.  Made with only 4 ingredients, it’s the easiest frosting you’ll ever make.  If you like your frosting on the side of being less sweet, this is the frosting for you!

Why You’ll Love Mascarpone Whipped Cream Frosting

  • Not Too-Sweet – If you aren’t a big fan of overly sweet frostings, this one is perfect as it’s only slightly sweet.  The delicious flavor of the mascarpone shines through as well as the vanilla.  It’s well suited for any of your favorite cakes, especially those with strong flavors, like these cinnamon cupcakes.  Try it in place of your usual cream cheese frosting on a red velvet cake.  It’s also delicious on a chocolate cake or with these chocolate strawberry shortcake sundaes.  More than just a “frosting”, I love to serve it in place of vanilla ice cream with a fruit tart or fruit crisp, like this chocolate raspberry crisp.  Or, serve it simply with fresh berries for an elegant dessert.  One taste of this mascarpone whipped cream frosting and you’ll be using it with all of your favorite desserts!
  • Perfectly Fluffy & Light – Although this is a sturdy and stable frosting, it’s basically a variation of a simple whipped cream frosting.  That means it’s light and fluffy from the air incorporated during whipping.  It’s creamy and dreamy and absolutely delicious! 
  • SO Easy to Make – 4 ingredients, all whipped up together in a matter of minutes!  Simple and nearly fool-proof, mascarpone whipped cream frosting is a great frosting when you need a quick and easy option. 
mascarpone whipped cream frosting

What is Mascarpone cheese? 

Mascarpone is an Italian cream cheese.  The main difference between mascarpone and American cream cheese is the higher fat content in mascarpone, and, as a result, it is creamier in texture.  In this recipe, we’re using mascarpone because it’s delicious and it also provides stability, making it easy to pipe, spread, and hold its shape on any of your favorite desserts.

What is stabilized whipped cream?

Mascarpone adds structure and body to an otherwise unstable whipped cream, also known as chantilly cream. Have you ever refrigerated leftover whipped cream and come back a few days later to find a sad, deflated and soupy mess? Or, maybe you’ve frosted a cake with whipped cream and found the cake layers sliding out from under each other. That’s because the fat molecules in the whipping cream are held together with air, making them prone to deflating.  Adding mascarpone, aside from adding a delicious flavor, also adds structure to your whipped cream frosting.  It allows you to build more stable desserts and holds up much better on your cakes and layered desserts.  

mascarpone whipped cream frosting

Ingredients to make mascarpone whipped cream frosting

  • Mascarpone cheese – Cold and straight out of the refrigerator works best.  
  • Powdered sugar – You can reduce this to 1/3 of a cup if you like your frosting less sweet. 
  • Heavy whipping cream – This should also be cold.  The colder the cream, the easier it will whip when you add it to the mascarpone. Make sure to buy “heavy whipping cream” as opposed to “whipping cream” because it has the proper fat content to thicken the frosting. 
  • Vanilla extract or vanilla bean if you want to splurge – This gives the frosting a subtle vanilla flavor without overpowering the delicious taste of the mascarpone.  You can also use vanilla bean paste. 

How to make mascarpone whipped cream frosting

how to make mascarpone whipped cream frosting
how to make mascarpone whipped cream frosting
how to make mascarpone whipped cream frosting
  1. To start, using a large mixing bowl and an electric hand mixer (or the whisk attachment with a stand mixer) on medium-high speed, beat mascarpone cheese until it losens a little and begins to spread to the outside of the mixing bowl. 
  2. Turn mixer down to medium-low speed and gradually add heavy whipping cream.  Once whipping cream is added and begins to incorporate into the mascarpone, turn mixer up to medium-high speed again and beat until soft peaks form. Add powdered sugar and vanilla and mix on low for a few seconds until powdered sugar is incorporated. Turn it back up again and beat until stiff peaks form and it looks thick and airy, scraping the outside of the bowl with a rubber spatula as needed.  
  3. Spread or pipe onto your cake or dessert. Make sure your cake is fully cooled before you begin!
how to pipe mascarpone whipped cream frosting

Pictured above and below are Wilton 1M tip and Wilton 4B tip, respectively.

how to pipe mascarpone whipped cream frosting

If not using right away, transfer frosting to an airtight container. In the refrigerator, it will keep for up to three days. You may need to rewhip a little more powdered sugar into the frosting to thicken slightly.

Mixing Things Up

  • Almond Mascarpone Frosting – Add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of almond extract rather than the 1 teaspoon of vanilla extract. 
  • Lemon Mascarpone Frosting – Whip in 1 teaspoon of lemon zest with the extract and powdered sugar. Especially good with a citrus cake.
  • Chocolate Mascarpone Frosting – Add 3 tablespoons of unsweetened cocoa powder and an additional 2 tablespoons of powdered sugar. 

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagramand don’t forget to tag me (@lane_bakery). I love cooking with you!

Mascarpone Whipped Cream Frosting

This frosting is fluffy and rich and holds up beautifully when piped or spooned on top of your favorite cake or dessert.  Made with only 4 ingredients, it's the easiest frosting you'll ever make.  If you like your frosting on the side of being less sweet, this is the frosting for you!
Prep Time10 minutes
Course: Dessert
Keyword: mascarpone frosting, stabilized whipped cream

Ingredients

  • 8 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  • Using large mixing bowl and an electric hand mixer (or the whisk attachment of a stand mixer) on medium-high speed, beat mascarpone cheese until it loses a little and begins to spread to the outside of the mixing bowl. 
  • Turn mixer down to medium-low speed and gradually add heavy whipping cream.  Once whipping cream is added and begins to incorporate into the mascarpone, turn mixer up to medium-high speed again and beat until soft peaks form. Add powdered sugar and heavy whipping cream and mix on low for a few seconds until powdered sugar is incorporated and then turn it back up again and beat until stiff peaks form and it looks thick and airy, scraping the outside of the bowl with a rubber spatula as needed.  

Notes

If not using right away, transfer frosting to an airtight container. In the refrigerator, it will keep for up to three days. You may need to rewhip a little more powdered sugar into the frosting to thicken slightly.

Nut-Free Linzer Cookies with Lemon Curd

Nut-Free Linzer Cookies with Lemon Curd

Gorgeous lemon curd-filled sandwich cookies…buttery, delicate and a perfect compliment to the tart lemon curd within.   WHAT ARE LINZER COOKIES? Linzer cookies are traditional Austrian cookies, usually made with ground nuts and sandwiched around a jam filling. They are an adaptation of the classic 

Double Chocolate Banana Kodiak Cake Muffins

Double Chocolate Banana Kodiak Cake Muffins

These double chocolate banana kodiak cake muffins are made with bananas, ground cinnamon, pure maple syrup and two kinds of chocolate!  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, 

Mini Berry Pavlovas with Vanilla Bean Whipped Cream

Mini Berry Pavlovas with Vanilla Bean Whipped Cream

Impress your loved ones with these mini berry pavlovas with vanilla bean whipped cream. These elegant individual pavlovas have a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, they’re absolutely delicious!

Have you made pavlova? Maybe you’ve tried the traditional pavlova I shared this past Easter. I LOVE pavlova! It’s one of my very favorite desserts. With just a few ingredients, you can make something so elegant and impressive.  These mini pavlovas (aka pavlova nests) are just as easy as the original but the recipe has been modified to make 6 individually-sized pavlovas, perfect for an upcoming holiday party or entertaining of any kind!  Instead of piping one large circle, you’ll spoon or pipe the meringue into 6 smaller circles.

mini berry pavlovas with vanilla bean whipped cream

WHAT IS PAVLOVA?

A popular dessert in both New Zealand and Australia, Pavlova dates back to the early 1900s and was named after the famous Romanian ballerina, Anna Pavlova. Like a ballerina, pavlova is a graceful and light meringue-based dessert, most often topped with sweetened whipped cream, seasonal fruit and even a fruit coulis or curd if we’re getting extra fancy.

The distinct texture of pavlova is what really makes this dessert so special. The magic happens when sugar dissolves into egg whites as they are whipped, making meringue. As the sugar dissolves, it stabilizes the whipped egg whites so they can hold their shape and hold air as they bake. The whipped meringue is shaped into a large cake-shaped disc and baked at a low temperature. Unlike classic meringue recipes that are crunchy throughout, pavlova is crisp on the outside and soft and spongy in the center.

Mini Pavlovas vs. Mini Meringues 

Pavlova meringue and classic meringue consist mostly of the same ingredients. However, the technique for whipping the meringue and the baking time and temperature are what distinguish a traditional pavlova in texture from that of a classic meringue (mini meringues are sometimes called meringue nests). Follow these easy step-by-step instructions and recipe tips to get the texture just right.

5 PAVLOVA RECIPE TIPS for PERFECT PAVLOVAS


1. CLEAN WHISK AND MIXING BOWL

Wash your bowl and whisk one extra time with hot soapy water or wipe with a clean dish towel and a little vinegar before starting. If your whisk or bowl has any residual grease or oil hanging out, it will impede the finished volume of the meringue.

2. ROOM TEMPERATURE EGGS

Eggs at room temperature whip better and make more voluminous meringue. Remember to pull them out of the refrigerator a few hours before you plan to use them. Or, you can place cold eggs in warm water for about 5 minutes to bring them to room temperature.

3. SEPARATE EGGS WITH YOUR HANDS

I learned a new technique for separating egg yolks and egg whites when I took pastry classes; I find it works best.  Using two bowls, crack the eggs and catch the egg yolk in one hand while letting the white fall below into the first bowl. After all the white has fallen away from the egg yolk, place into second bowl. Repeat for all eggs.  Maybe you’ve tried a different technique in the past, using the cracked egg shell to catch and separate the eggs.  This is an alternative, but, a portion of the yolk often ends up with the white. And, as stated above, fat impedes the volume of whipped egg whites. 

how to separate an egg with your hands

4. WHIP EGGS GRADUALLY

Make sure egg whites are foamy and form soft peaks before adding the sugar. You don’t want to turn the mixer above medium speed or you’ll whip too much air into your meringue too quickly, and it will be unstable, which can affect the finished look of your pavlovas. Some cracks are normal and OK, but you don’t want the meringue to fall and crack considerably while it bakes.

5. LET MERINGUE COOL IN OVEN

To ensure your meringue is nice and dry on the outside, you can let it cool in the oven, especially if it’s a particularly humid day. You want to keep your baked meringue dry!

INGREDIENTS You’ll need to make Mini Berry Pavlovas with Vanilla Bean Whipped Cream

ingredients to make pavlova

MERINGUE

  • Egg whites: Use large egg whites and make sure they’re at room temperature.
  • Sugar: Ultra-fine sugar works especially well if you have it as the finer crystals dissolve more easily into the egg whites, enhancing the texture and lift of the finished pavlova. However, I often use regular granulated sugar and it will make a pavlova just as tasty and nearly as pretty.
  • Cream of Tartar: This helps add stability to the meringue.
  • Vanilla extract: Purely for flavor!
  • Salt: Just a pinch to balance the sweetness

WHIPPED CREAM

  • Heavy Whipping Cream: To make the vanilla bean whipped cream topping – make sure it’s cold!
  • Powdered Sugar: To sweeten the whipped cream
  • Vanilla Bean: Delicate flecks of delicious vanilla bean scattered throughout the whipped cream are perfection!
  • Fresh Berries or Fruit: Buy what is in season and beautiful! Pomegranate would be a fun holiday twist. This will decorate the tops of the mini pavlovas. 

HOW TO MAKE Mini Berry Pavlovas with Vanilla Bean Whipped Cream

1 – BEAT THE EGG WHITES

  1. To a large mixing bowl or the bowl of a stand mixer, add egg whites and vanilla extract.
  2. Using whisk attachment or an electric mixer on low speed, beat the egg whites until they form bubbles, up to 5 minutes.
  3. Increase speed to medium and beat for an additional 5 minutes until soft peaks form.

2 – ADD SUGAR TO EGG WHITES

  1. With mixer on low again, gradually add the sugar, about one tablespoon at a time until it’s well mixed and fully incorporated.
  2. On medium speed, continue whipping sugar and egg whites until mixture is thick and glossy, up to 10 minutes.
  3. Add the cream of tartar and salt and until fully incorporated into meringue, beating on high for an additional 1 to 2 minutes, until stiff peaks form.
how to make meringue for pavlovas

3 – SHAPE THE PAVLOVAS

  1. Preheat the oven to 250 degrees F and center oven rack. Draw 6 4-inch circles on a piece of parchment paper. Flip parchment over and place on baking sheet.
  2. Using a piping bag and a large star tip, pipe into circles using the drawn circles as a guide.  Make sure you leave a little dip in the center of each circle to hold the toppings.  Alternatively, you can use an offset spatula or the back of a spoon to shape the mini circles. 

4 – BAKE THE PAVLOVAS

  1. Bake the pavlovas for 1 hour to 1 hour and 15 minutes, until shells are firm and dry, but not at all brown.
  2. Turn off oven and allow pavlova shells to cool in dry oven for at least an hour, to overnight. If you live in a dry climate, you can skip this step and cool out of the oven on a cooling rack.

5 – WHIP CREAM

  1. Split vanilla bean lengthwise with a sharp paring knife. Use a small spoon to scoop out the vanilla bean flecks. Set aside.
  2. Using a clean whisk attachment, starting on medium speed, whip cold heavy whipping cream in a bowl of stand mixer or large bowl. Once the heavy whipping cream begins to thicken, 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 bean paste and powdered sugar. Continue mixing until it’s between soft peaks and firm peaks, depending on your preference. 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.

6 – ASSEMBLE & SERVE BERRY PAVLOVA

  1. Spoon finished whipped cream on top of cooled pavlova shells, swirling decoratively with the back of the spoon.
  2. Top with an assortment of fresh fruit, ie. raspberries, blueberries, blackberries, strawberries, and/or pomegranate seeds. 
  3. Optional toppings to make your finished pavlovas really stand out include homemade lemon curd, or a strawberry or raspberry coulis.
  4. Serve immediately!
mini berry pavlovas with vanilla bean whipped cream

Mixing things up

Lemon Pavlovas – Add 1 teaspoon of lemon zest to the meringue, with the sugar for a hint of lemon flavor. 

Make a pavlova bar – Set out a tray of finished mini pavlova shells, along with a bowl of the whipped cream and small bowls of various kinds of fresh fruit and fruit sauces, lemon curd, etc.  Allow guests to top their own mini pavlovas with the fresh whipped cream and an assortment of fresh fruit toppings.  Kids and adults will have so much fun

Make them dairy-free –  Instead of topping with fresh whipped cream, whip cold coconut cream (see this tutorial) with a little powdered sugar and vanilla extract.  Top pavlova shells with coconut whipped cream and fresh fruit!

Pavlova is also delicious topped with lemon or grapefruit curd, which is a perfect way to use up all those leftover egg yolks from your meringue.

mini berry pavlova with vanilla bean whipped cream

Mini Berry Pavlovas with Vanilla Bean Whipped Cream

These elegant individual pavlovas have a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, they’re absolutely delicious!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Keyword: mini berry pavlova, mini pavlovas
Servings: 6

Ingredients

MERINGUE SHELLS

  • 3 large eggs at room temperature
  • 3/4 cup granulated sugar superfine sugar is especially nice if you can find it!
  • 1/4 tsp cream of tartar
  • pinch of salt
  • 1/2 tsp vanilla extract

VANILLA BEAN WHIPPED CREAM

  • 2 cups heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 vanilla bean
  • 1-2 pints fresh berries or other fresh fruit

Instructions

MAKE MERINGUE SHELLS

  • To a large bowl or stand mixer, add egg whites and vanilla extract.
  • Using whisk attachment or an electric mixer on low speed, beat the egg whites until the whites form bubbles, up to 5 minutes.
  • Increase speed to medium and beat for an additional 5 minutes until soft peaks form.
  • With mixer on low again, gradually add the sugar, one tablespoon at a time until it’s well mixed and fully incorporated.
  • On medium speed, continue whipping sugar and egg whites until mixture is thick and glossy, up to 10 minutes.
  • Add the cream of tartar and salt and until fully incorporated into meringue, beating on high for an additional 1 to 2 minutes, until stiff peaks form.
  • Preheat the oven to 250 degrees F and center oven rack. Draw 6 4-inch circles on a piece of parchment paper. Flip parchment over and place on baking sheet.
  • Using a piping bag and a large star tip, pipe into circles using the drawn circles as a guide.  Make sure you leave a little dip in the center of each circle to hold the toppings.  Alternatively, you can use an offset spatula or the back of a spoon to shape the mini circles. 
  • Bake the pavlova for 1 hour to 1 hour and 15 minutes, until shell is firm and dry, but not at all brown.
  • Turn off oven and allow pavlova shells to cool in dry oven for at least an hour, to overnight. If you live in a dry climate, you can skip this step and cool out of the oven on a cooling rack.

MAKE VANILLA BEAN WHIPPED CREAM

  • Split vanilla bean lengthwise with a sharp paring knife. Use a small spoon to scoop out the vanilla bean flecks. Set aside.
  • Using a clean whisk attachment, starting on medium speed, whip cold heavy whipping cream in a bowl of stand mixer or large bowl. Once the heavy whipping cream begins to thicken, 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 bean paste and powdered sugar. Continue mixing until it’s between soft peaks and firm peaks, depending on your preference. 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.

ASSEMBLE & SERVE BERRY PAVLOVAS

  • Spoon finished whipped cream on top of cooled pavlova shells, swirling decoratively with the back of the spoon.
  • Top with an assortment of fresh berries, ie. raspberries, blueberries, blackberries, strawberries and/or pomegranate seeds.
  • Optional toppings to make your finished pavlova really stand out include homemade lemon curd, or a strawberry or raspberry coulis.
  • Serve immediately!

Notes

Pavlova is also delicious topped with lovely lemon or grapefruit curd, which is a perfect way to use up all those leftover egg yolks from your meringue.




Homemade Soft Country Bread

Homemade Soft Country Bread

Homemade country bread takes 2 hours and 15 minutes, start to finish. No planning ahead or sourdough starter required!  This recipe makes two round, free-form loaves and is leavened with instant (quick) yeast.  Homemade bread doesn’t get any better, or easier than this! I don’t 

First Watch Lemon Ricotta Pancakes 

First Watch Lemon Ricotta Pancakes 

Lemon ricotta pancakes, made with ricotta cheese and fresh lemon are inspired by the lemon ricotta pancakes at First Watch.  These fluffy pancakes are layered with lemon curd and fresh strawberries!  They are a real treat for a weekend morning breakfast with the family when 

Homemade Oatmeal Fig Bars

Homemade Oatmeal Fig Bars

These fig oatmeal bars feature a thick layer of homemade fig jam sandwiched between two layers of buttery oatmeal crumble. They’re the perfect combination of sweet, chewy, and wholesome, making them an ideal treat for any time of day. Serve homemade oatmeal fig bars as a snack, dessert, or even for breakfast with a cup of coffee or tea.  Your whole family will love them!

There’s something nostalgic about fig newton cookies, like the ones that frequented my school lunch box as a child.  These homemade oatmeal fig bars are a nod to those little cookies, but so much more!  

They’re made with an oatmeal cookie crumble that serves as the base and the topping for these bars. The middle layer stars gorgeous dried figs, a little orange zest and vanilla extract to make a homemade fig jam!  The warm and cozy fig flavor is played up with the brown sugar, vanilla, orange, cardamom and cinnamon.  Texture wise, the crust on the bottom is like a perfect oatmeal cookie, chewy and buttery; whereas, the crumble portion on top is crunchier, like an oatmeal streusel crumb topping.  Soooo delicious! 

Homemade oat bars also give you control over the ingredients in your food, allowing you to make a healthier, more nutritious version without unnecessary additives and preservatives.  If you keep a giant bag of dried figs in your pantry for snacking, like me, then these homemade fig bars can be whipped up on a whim with pantry ingredients you already have!  

homemade oatmeal fig bars

Ingredients You’ll Need

For the Crust/Topping:

  • Old fashioned rolled oats – Quick oats can also be substituted.
  • All-purpose flour
  • Brown sugar (packed)
  • Baking soda – Helps the bars brown and helps them rise in the oven.
  • Ground cinnamon
  • Ground cardamom
  • Salt
  • Unsalted butter – Use cold butter, cut into small cubes.

For the Fig Filling (Jam):

  • Dried figs (stems removed) – Don’t use fresh figs for this fig bar recipe.
  • Water – You can use the same amount of freshly-squeezed orange juice if you have it for even more organge flavor!
  • Orange zest – Figs and oranges are such a heavenly combination!
  • Vanilla extract
homemade oatmeal fig bar ingredients

How to make homemade oatmeal fig bars

Now, let’s dive into the step-by-step instructions to make these homemade oatmeal fig bars:

1. Prepare the Fig Filling

  • In a saucepan, combine figs and water.
  • Heat the mixture over medium heat and bring it to a simmer.
  • Reduce the heat to low and let water/fig mixture simmer for about 10-15 minutes, or until the figs become soft and most of the water has been soaked up by the figs. 
  • Remove from heat and let it cool while you work on the crust and topping.

2. Preheat oven and prepare baking pan

  • Preheat your oven to 350°F (175°C).  Line an 8-inch square baking pan with a piece of parchment paper, extending the paper over two of the sides (or grease pan).  This will make it easy to remove the bars after they are baked. 

3. Prepare the Crust and Topping

  • In a food processor, pulse together the rolled oats, all-purpose flour, brown sugar, baking soda, salt, cinnamon and cardamom.
  • Add cold butter pieces and pulse until the mixture resembles coarse cornmeal.
  • Pulse in the brown sugar until evenly distributed and a cohesive but crumbly dough comes together, being sure not to over process. Scoop oatmeal dough into a large bowl and set aside until ready to assemble.
  • Rinse food processor and blitz fig mixture until smooth (seeds will remain and that’s good!).
add cold butter pieces to food processor
Add cold butter pieces and pulse until the mixture resembles coarse cornmeal.
Pulse in the brown sugar until evenly distributed and a cohesive but crumbly dough comes together, being sure not to over process.
blitz fig mixture until smooth

4. Assemble the Bars

  • Divide the oat mixture in thirds. 
  • Using your hands or a rubber spatula, press two-thirds of the oat mixture evenly into the bottom of the pan to form the crust.
  • Spread the cooled, processed fig filling over the crust in an even layer.
  • Sprinkle the remaining oat mixture evenly over the fig filling, creating a crumble topping.

5. Bake and Cool

  • Place square baking pan on a baking sheet and bake bars for 40-45 minutes, or until the top is golden brown and the fig filling looks caramelized around the edges.
  • Remove the bars from the oven and transfer them to a wire cooling rack to cool completely in the pan.
  • Once cool, use a butter knife to loosen the bars around the edges of the pan and remove from pan onto a cutting board. Cut into 16 squares or bars.
uncut homemade oatmeal fig bars

Mixing it up

Get creative and customize your oatmeal fig bars to suit your preferences. Here are some ideas:

1. Add Nuts: Consider adding chopped nuts like almonds, walnuts, or pecans to the oat mixture for extra crunch and nutty flavor.

2. Spice it Up: Experiment with different spices in the oatmeal dough, such as nutmeg or ginger.  Or, swap lemon zest for the orange zest.

3. Swap Sweeteners: If you prefer a healthier alternative to brown sugar, you can use honey or maple syrup to sweeten the cookie portion.

4. Use Whole Wheat Flour: Substitute part or all of the all-purpose flour with whole wheat flour for added fiber and a slightly nuttier taste.

5. Make Them Gluten-Free: For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.

homemade oatmeal fig bars

How to store Oatmeal Fig Bars

Oatmeal fig bars will keep at room temperature or in the refrigerator, in an airtight container for up to five days.  To freeze, place fig bars (cut or uncut) into a tightly sealed ziplock bag. I like to use a straw to suck out some of the air before sealing the bag.  In the freezer, they’ll keep up to one month.  Just thaw at room temperature and serve.

More recipes to love!

Homemade Oatmeal Fig Bars

These fig oatmeal bars feature a thick layer of homemade fig jam sandwiched between two layers of buttery oatmeal crumble. 
Prep Time25 minutes
Cook Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: fig bars, oatmeal fig bars
Servings: 16

Ingredients

For the fig filling:

  • 12 ounces dried figs, stems removed
  • 1 cup water
  • 1 tbsp orange zest
  • 1 tsp vanilla extract

For the crust/topping dough:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats or use quick oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 cup unsalted butter cold and cut into cubes
  • 1 cup brown sugar packed

Instructions

  • PREPARE THE FIG FILLING
    In a saucepan, combine figs and water. Heat the mixture over medium heat and bring it to a simmer. Reduce the heat to low and let water/fig mixture simmer for about 10-15 minutes, or until the figs become soft and most of the water has been soaked up by the figs. Remove from heat and let it cool while you work on the crust and topping.
  • PREHEAT OVEN AND PREPARE BAKING PAN
    Preheat your oven to 350°F (175°C).  Line an 8-inch square baking pan with a piece of parchment paper, extending the paper over two of the sides (or grease pan).  This will make it easy to remove the bars after they are baked. 
  • PREPARE THE CRUST AND TOPPING
    In a food processor, pulse together the oats, all-purpose flour, brown sugar, baking soda, salt, cinnamon and cardamom. Add cold butter pieces and pulse until the mixture resembles coarse cornmeal. Pulse in the brown sugar until evenly distributed and a cohesive but crumbly dough comes together, being sure not to over process.Rinse food processor and blitz fig mixture until smooth (seeds will remain and that’s good!).
  • ASSEMBLE THE BARS
    Divide the oat mixture in thirds. Using your hands or a rubber spatula, press two-thirds of the oat mixture evenly into the bottom of the pan to form the crust. Spread the cooled, processed fig filling over the crust in an even layer. Sprinkle the remaining oat mixture evenly over the fig filling, creating a crumble topping.
  • BAKE AND COOL
    Place square baking pan on a baking sheet and bake bars for 40-45 minutes, or until the top is golden brown and the fig filling looks caramelized around the edges. Remove the bars from the oven and transfer them to a wire cooling rack to cool completely in the pan. Run a butter knife along the edge of the pan before removing bars onto cutting board. Cut into 16 squares or bars.
Grandma’s Classic Pumpkin Pie

Grandma’s Classic Pumpkin Pie

Grandma’s pumpkin pie is a classic, traditional pumpkin pie. Made with canned pumpkin puree, evaporated milk and a perfect blend of fall spices, it’s the easiest pie of the season and one your family will absolutely love! Every family has its cherished traditions, and for mine, one of the most treasured 

Chocolate & Cognac Fig Cake with Chocolate Glaze

Chocolate & Cognac Fig Cake with Chocolate Glaze

Figs are a lovely early autumn treat, and here they’re featured in a luscious dark chocolate cake.  This decadent cake is moist and rich and for true chocolate lovers!  It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of 

Easy Blender Brazilian Cheese Bread (Pão de Queijo)

Easy Blender Brazilian Cheese Bread (Pão de Queijo)

Brazilian cheese bread, or pão de queijo, is an addictive combination of crispy, cheesy, and chewy goodness.  Made with tapioca flour, these “rolls” are naturally gluten free!  They’re  like a chewy cheese puff, perfect for an after-school snack or a delicious accompaniment to your favorite dinner. 

What is Brazilian Cheese Bread? 

Pão de queijo, also known as Brazilian cheese bread, is a popular snack in Brazil.  These iconic “rolls” are loved around the world for their crispy exterior and chewy, cheesy center.  If you’ve ever eaten gougères (French cheese puffs), they’re like a chewier version of these little cheese puffs.  Brazilian cheese bread has a rich history that dates back to colonial times when tapioca flour was discovered as an economical and versatile alternative to wheat flour. From there, the recipe evolved, and today, it is a beloved part of Brazilian culinary culture. 

Brazilian supermarkets carry pre-made frozen cheese bread dough that can also be found in specialty stores worldwide. You may have seen Brazilian cheese bread in the frozen section of your grocery store. One popular brand I see is called Brazi Bites. While convenient, there’s something special about preparing it from scratch and savoring the aroma and taste of freshly-baked cheese bread. The store-bought cheese bread is good, but not as good as these homemade blender Brazilian cheese bites and you certainly do not get the same bang for your buck! 

What Makes this Recipe SO Amazing?

Gluten-free cheesy bread at it’s best! 

gluten-free bread that is unlike anything you’ve ever tasted.  I promise…one bite of these unique Brazilian cheese balls and you’ll never be the same!

No muscle or kneading necessary! 

This easy blender pão de queijo recipe can be whipped up at home in less than 15 minutes! No stand mixer, stove-top or kneading tough dough.  Other traditional Brazilian cheese bread recipes require a lot of muscle to stir thick dough over the stove-top – much like that of pâte à choux. Not this one! Throw everything in and with a quick whir of the blender, the batter is ready to go.

Versatile & simple ingredients

Grab a bag of tapioca flour and you probably have the rest of the ingredients in your pantry and fridge. Have a favorite cheese you want to feature? Use it! Want to add some fresh herbs? Great! It’s a simple recipe you can get creative with!

So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Brazil with this easy Brazilian cheese bread recipe.

easy blender brazilian cheese bread

Ingredients you’ll need to make Brazilian cheese bread

Allow all ingredients to come to room temperature (melted butter, eggs, and milk)

  • Whole milk
  • Water
  • Unsalted butter – Melted and cooled butter – Olive oil also works for this recipe 
  • Salt – Reduce the amount of salt in the recipe if you decide to substitute an extra salty cheese like Romano or parmesan 
  • Tapioca flour – also known as tapioca starch, this flour is a fine powder made from cassava root and gives the cheese bread it’s unique chewy, stretchy texture. It’s also gluten-free!  Not to be mistaken for cassava flour, which is made from the same plant but won’t work for this recipe.  Tapioca flour is widely available at most grocery stores. It’s found in the baking aisle or the natural foods section, with the specialty flours.  
  • Large egg – This helps the rolls rise and adds richness and moisture.
  • Grated cheese – mild, low-moisture cheeses like mozzarella or queso fresco work well, but this recipe is so versatile so use what you love!  I’ve also tried manchego, sharp cheddar, parmesan cheese and Romano and they all work. 
  • Garlic – This is completely optional but I think it is delicious!
Brazilian cheese bread ingredients
tapioca flour or tapioca starch

How to Make Brazilian Cheese Bread

1. Get Ready & Make Batter

Preheat your oven to 400°F (200°C).  Grease 2 mini muffin tins (24 cups total). Place all ingredients in blender and process on low speed for a few seconds.  Turn up the speed and blend until smooth.

pour all Brazilian cheese bread ingredients in blender
make a batter for Brazilian cheese bread in blender

2. Pour into muffin tins & Bake

Pour batter into prepared muffin tin, dividing among 24 cups. Bake for 20-25 minutes until edges are golden and tops begin to crack and brown slightly. The outside should be crispy, while the inside remains soft and chewy.

pour Brazilian cheese bread batter into mini muffin tins
bake Brazilian cheese bread in mini muffin tins

3. Cool “Rolls” Slightly & Serve

Remove cheese rolls from muffin tins and place on a cooling rack to cool slightly before serving. They can be enjoyed warm, fresh out of the oven, or at room temperature. However, they are at their best when served warm.

easy blender Brazilian cheese bread
easy blender Brazilian cheese bread

How to reheat Brazilian Cheese Bread:

Although still good at room temperature, the taste and texture is even better when they’re fresh out of the oven. To reheat, place room temperature rolls on a baking sheet in a 350 degree oven and bake for 4-6 minutes, until crisp and hot.

What to serve with Brazilian Cheese Bread:

Brazilian cheese bread is incredibly versatile and can be enjoyed on its own as a snack, served as an appetizer, or as a side dish. It pairs perfectly with a cup of coffee, a glass of wine, or even a fruity caipirinha, the famous Brazilian cocktail.  I often serve them with a bowl of chili or our family’s favorite slow cooker beef & barley soup

Can I freeze the extra rolls?

Yes! Once baked, they freeze well in a tightly sealed ziplock bag. To reheat, just pop them onto a baking sheet in a 350 degree oven and bake for 15-20 minutes, until hot throughout.

Mixing Things Up:

For an extra flavor twist, you can add herbs, spices, or even diced ham to the batter. Experiment with different kinds of cheese to give your Brazilian cheese bread rolls a unique taste. I’d love to hear in the comments below which variations you make!

easy blender Brazilian cheese bread

You Might Also Like:

Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Easy Blender Brazilian Cheese Bread (Pão De Queijo)

Chewy cheesy puffs, perfect for an after-school snack or a delicious accompaniment to your favorite dinner. 
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Snack
Cuisine: Brazilian
Keyword: brazilian cheese bread, pao de queijo
Servings: 8

Ingredients

  • 2 cups tapioca flour or tapioca starch
  • 1 large egg at room temperature
  • 1/2 cup whole milk at room temperature
  • 1/2 cup water
  • 1/2 cup butter melted and cooled
  • 1/2 tsp salt may need to adjust depending on saltiness of cheese
  • 2/3 cup cheese parmesan, sharp cheddar, mozzarella, etc.
  • 3 small garlic cloves

Instructions

  • GET READY & MAKE BATTER
    Preheat your oven to 400°F (200°C).  Grease 2 mini muffin tins (24 cups total). Place all ingredients in blender and process on low speed for a few seconds.  Turn up the speed and blend until smooth.
  • POUR INTO MUFFIN TINS & BAKE
    Pour batter into prepared muffin tin, dividing among 24 cups. Bake for 20-25 minutes until edges are golden and tops begin to crack and brown slightly. The outside should be crispy, while the inside remains soft and chewy.
  • COOL “ROLLS” SLIGHTLY & SERVE
    Remove cheese rolls from muffin tins and place on a cooling rack to cool slightly before serving. They can be enjoyed warm, fresh out of the oven, or at room temperature. However, they are at their best when served warm.

Notes

For an extra flavor twist, you can add herbs, spices, or even diced ham to the batter. Experiment with different kinds of cheese to give your Brazilian cheese bread rolls a unique taste. 
Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake recipe is my all-time favorite coffee cake, one that is sure to impress your guests and be the first to go at your next brunch! Moist sour cream coffee cake, bursting with delicious blueberries and coupled with a crumbly 

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 

Homemade Coconut Almond Granola

Homemade 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 Almond Granola So Good?

  • just the right hit of natural sweetness from pure maple syrup
  • small clusters with the perfect crunch
  • beautifully toasted, golden coconut chips and almonds play up the flavor and give it extra crunch
  • scents of cinnamon, nutmeg and vanilla extract
  • good for you – health factor in this homemade version is a consideration and this may be the best part because you control the ingredients.  This coconut almond granola recipe has less sugar than the store-bought kind, AND, as an added bonus, it’ll be easier on your wallet when you make it at home. 
HOMEMADE COCONUT ALMOND GRANOLA

I’ve made dozens of granola recipes searching for the “one”, and this one takes the cake. It really is the very best granola recipe.  Believe it or not, I discovered the inspiration for this recipe on the back of a bag of coconut chips I was trying to use up before expiration.

Why buy store-bought granola when you can whip up a batch of this incredible, homemade coconut almond granola in less than 5 minutes?  It’s seriously so fast.  A few minutes after your tray of granola hits the oven, the scent of cinnamon, vanilla and toasted coconut will overwhelm your whole house. This recipe doubles with minimal effort and you can save half in the freezer for a future breakfast or snack! 

Coconut Almond Granola Ingredients

  • OatsWhole organic oats are best. Skip the quick oats this time.
  • Whole wheat flour – This is the secret ingredient, the one creating the perfect crunch as it binds to the little spaces between the oats and allows the granola to form clusters.
  • Unsweetened coconut chips or flakes – Shredded coconut will also work but make sure it is unsweetened.
  • Pure maple syrup – This provides the sweetness and lends a hand in the crunch department.
  • Avocado oil – Safflower oil or another neutral oil will also work, even a light olive oil.
  • Cinnamon & Nutmeg
  • Vanilla extract
  • Kosher salt – I love a subtle hit of saltiness to balance the sweetness of the granola.
  • Toasted slivered almonds – I’ve found it works best to stir in the the toasted almonds after the granola bakes to ensure the nuts don’t over brown or burn.  You can use sliced almonds in this recipe if you don’t have the slivered, but skip the whole almonds here.  Toasted walnuts or pecans would also be a good substitute. 
coconut almond granola ingredients

How to Make Coconut Almond Granola

1. Preheat Oven

Preheat oven to 300 degrees F and center an oven rack.  If you’re doubling, place oven racks in upper and lower thirds.  Grease one (or two if you’re doubling) half sheet baking sheet (the ones with rims) or line with parchment paper.

2. Mix Granola Up

In large bowl, combine oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together all wet ingredients (maple syrup, oil, and vanilla). Pour liquid ingredients into oat mixture and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.

3. Bake Granola!

Pour granola mixture onto greased half sheet pan in an even layer and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet. 

coconut almond granola on a sheet pan

How to Serve Coconut Almond Granola

If you can wait long enough and resist eating this straight out of the oven, these are some of my favorite ways to serve it for breakfast or a snack:

  • Top coconut almond granola with fresh berries.
  • Serve in a bowl like cereal, with milk poured right on top.
  • Layer on top of yogurt (I prefer plain yogurt to keep the sugar in check), and fresh fruit.  If you like things on the sweeter side, a little drizzle of honey or maple syrup is just the right finish. 
  • Sprinkle a bunch of crunchy granola on top of this favorite grated apple yogurt bowl.
  • A handful of granola is a delicious way to add more protein and fiber to a smoothie bowl!
HOMEMADE COCONUT ALMOND GRANOLA

How to Store Coconut Almond Granola

Store cooled granola in an air-tight container for up to one week.  Alternatively, you can freeze for 3-4 months in large ziplock bag(s) if you can’t eat a whole batch within a week.  Just don’t let this good stuff go to waste!  Granola makes a great gift and looks pretty presented in mason jars with a ribbon tied around the lid. 

coconut almond granola in a storage container

Mixing Things Up

There are countless delicious granola variations and ways to improvise with what you have on hand. These are a few of my tested modifications, but be sure to comment if you have other ideas or things you’ve tried!

  • Cherry Almond Coconut Granola – add ½ cup dried cherries (or raisins or dried cranberries) to finished, cooled granola
  • “Almond Joy” Chocolate Coconut & Almond Granola – Add 1/2 cup of dark chocolate chunks or chocolate chips to cooled granola. 
  • Make Gluten-Free Coconut Almond Granola – sub 1/4 cup oat flour for the whole wheat flour and be sure to use certified gluten-free oats.
HOMEMADE COCONUT ALMOND GRANOLA

More Healthy Snack & Breakfast Ideas

Grated Apple Yogurt Bowl
Banana Peanut Butter Smoothie “Milkshakes”
Whole What Chocolate Zucchini Bread

Coconut Almond Granola

Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Keyword: coconut almond granola, granola
Servings: 8

Ingredients

  • 3 cups rolled oats
  • 1/4 cup whole wheat flour
  • 3/4 cup coconut flakes unsweetened
  • 1/2 cup toasted, slivered almonds
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup maple syrup
  • 1/3 cup avocado oil sunflower, safflower or light olive oil also works
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 300 degrees F and center an oven rack.  If you’re doubling, place oven racks in upper and lower thirds.
  • In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
  • Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula.  Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet. Store in an airtight container.
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 

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 minutes
Cook Time35 minutes
Total Time45 minutes
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 

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 

Whole Wheat Chocolate Cherry Trail Mix Cookies

Whole Wheat Chocolate Cherry Trail Mix Cookies

Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing whole wheat peanut butter cookie you’ll feel good about eating any time of day. These whole wheat 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 white flour (all purpose 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 (white whole wheat flour) and whole wheat flour. The recipe for these healthy cookies 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!

You won’t believe how delicious these cookies are until you whip up a batch.  This healthier cookie recipe might just be your new favorite!

Whole Wheat Chocolate Cherry Trail Mix Cookie Ingredients

  • Old-fashioned rolled oats – Oats add texture and a nutty, delicious flavor, besides being full of health benefits.  Quick oats also work in a pinch.
  • Whole wheat flour – You’ll be surprised by the 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 – Try to find an organic unsweetened & salted peanut butter. This one is my favorite!
  • Brown sugar – Use light or dark brown sugar. Coconut sugar is also good in this recipe.
  • 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 add 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.
  • Dark Chocolate – Chips or dark chocolate chunks will work.  Semi-sweet chocolate chips are also a fine substitute. 
  • Flaxseeds – Flaxseeds are loaded with nutrients and add a mild, nutty flavor.  You can use ground or whole flaxseeds.
chocolate cherry trail mix cookies

How to Make Chocolate Cherry Trail Mix Cookies

  1. Preheat the oven to 350 degrees and place oven rack in the middle of the oven. 
  2. Line cookie sheets with parchment paper or grease them lightly.
  3. In a large mixing bowl, mix together the dry ingredients and add all the other trail mix add-ins. 
  4. Mix wet ingredients – In a medium bowl, combine butter with peanut butter, brown sugar, egg and honey.
  5. Combine flour mixture 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 a little water.
  6. 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 of the dough balls slightly.  
  7. Bake for about 10 minutes, until golden brown.
  8. Cool on baking sheets for 2 minutes before removing to cooling racks to cool completely.
  9. Enjoy!
combine dry ingredients with a whisk
stir together wet ingredients
add trail mix add ins like chocolate chips, pumpkin seeds, dried cherries and almonds

A Note on Baking Time…

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 airtight 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 minutes
Cook Time10 minutes
Total Time25 minutes
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. The tart-like crust is slightly sweet and the whole thing is crowned with a streusel 

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 minutes
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