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  • in Recipes

    Summer Tomato-and-Cheese Tarts

    For dough: In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Place warm milk mixture and egg in Ankarsrum Assistent Original Mixer bowl with roller and dough knife attached. With roller resting on rim of bowl, mix on medium speed (3 o’clock) until combined.In a medium bowl, whisk together flour, sugar, kosher salt, and yeast. Reduce mixer speed to lowest setting (12 o’ clock), and gradually add flour mixture. Increase mixer speed to medium-low (2 to 3 o’clock), and mix just until a dough forms. Adjust arm to about 1 inch from side of bowl; set speed to medium-low (2 to 3 o’clock), and set timer for 10 to 12 minutes. Dough will be soft, smooth, and elastic when ready.Turn out dough onto a clean surface; knead 3 to 4 times, and shape into a smooth round.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Lightly punch down dough. Cover and let stand for 10 minutes. Line 2 large baking sheets with parchment paper.Turn out dough onto a very lightly floured surface, and roll into a 16×12-inch rectangle. Cut dough into 12 (4-inch) squares; place squares about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Meanwhile, for topping: Place tomato slices on several layers of paper towels; lightly sprinkle kosher salt on both sides of tomatoes. Let stand for 45 minutes. Gently brush off excess salt and blot dry with paper towels.Preheat oven to 375°F (190°C).Using a ½-cup dry-measuring cup dipped in flour, firmly press a 3-inch-wide indentation in center of each dough piece. Prick indentations with a fork 4 to 5 times. Brush dough pieces with 2 tablespoons (28 grams) oil.Divide each burrata ball in half. Crumble or tear 1 portion of cheese into each indentation.In another medium bowl, stir together tomato slices, garlic, red pepper, and remaining 2 tablespoons (28 grams) oil; spoon mixture onto cheese on each dough piece.Bake until lightly browned, 12 to 15 minutes, rotating pans halfway through baking. Garnish with basil and sea salt, if desired. Serve warm. LEGGI TUTTO

  • in Recipes

    7 Lemon Poppy Seed Recipes to Bake Now

    Step into a world of zesty delight with our collection of lemon poppy seed recipes. From cakes and cookies to bread and scones, enjoy these endlessly snackable creations. 

    We used the reverse creaming method to create a cake batter that bakes up nice and level with a delicate crumb to absorb every drop of the lemon curd between its layers.

    These soft, cake-like cookies stay moist for days thanks to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough firms it up for easier scooping.

    Using candied fruits to decorate is a simple, easy way to elevate the look of your cakes as well as add another layer of texture in every bite.

    Poppy seeds are the traditional filling of these cookies, which are associated with the Jewish holiday Purim. The name refers to the villain of the Purim story, Haman.

    The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.

    This Lemon Poppy Seed Coffee Cake is summer’s sweetest wake-up call. Buttermilk in the batter gives this one-layer wonder a cakey crumb that contrasts beautifully with the crunchy streusel topping.  LEGGI TUTTO

  • in Recipes

    Mojito Cupcakes

    The classic mojito cocktail gets a dessert makeover with these fresh-tasting Mojito Cupcakes. They’re infused with zesty lime flavor, fresh mint, and rum.

    As the days get longer and warm weather settles in, I find myself craving something fresh and zesty to match this sunny season. These Mojito Cupcakes are just the thing! They’re bursting with flavors of lime zest and fresh mint. There’s something unique and refreshing about using real mint leaves in the batter. It infuses the cupcakes with a genuine herbal essence that simply cannot be replicated with extracts. I’m tempted to call them gourmet, if cupcakes can be considered as such.
    The lime Swiss meringue buttercream topping is delicately flavored with lime zest and lime juice. This meringue-based frosting is less sweet than American buttercream and so silky smooth. It really is a wonderful complement to the moist mojito cupcake.

    The mojito is a beloved Cuban punch that is now mostly served as a highball drink. It has a rich history dating back to the 16th century. Originating in Havana, this zesty cocktail is crafted with rum, sugar, lime juice, soda water, and mint leaves. (Read more about the history of the mojito right here.) Its crisp and invigorating flavor has made it a favorite the world over.

    Make the Mojito Cupcake Batter
    First, cream together the butter and sugar until light and fluffy. Add eggs, and then incorporate freshly grated lime zest, finely chopped mint leaves, and a splash of rum into the mixture. Alternate the dry ingredients (flour, baking powder, salt) with sour cream to create a smooth and flavorful batter. The sour cream keeps this cupcake super moist and adds a nice tang!

    Bake at 350 325°F
    Unlike most cupcake recipes, these mojito cupcakes are baked at a slightly lower temperature of 325°F to ensure they remain moist and tender. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

    Cool the Cupcakes
    Once baked, the cupcakes should be pale on top with light speckling from the fresh mint. Transfer the cupcakes to a wire rack to cool completely. Next, get started on the Swiss meringue buttercream.

    Make the Lime Swiss Meringue Buttercream
    Cook the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches between 140-160°F. Egg whites are considered fully cooked at about 144°F and the sugar should be melted by the time it reaches that temperature. But you can test the mixture by rubbing it between your fingers. If you feel sugar granules, keep cooking. If not – it’s ready! Beat the mixture in a mixer fitted with the whip attachment until stiff peaks form.
    Switch to the paddle attachment, then gradually add room temperature butter one cube at a time. Using the paddle attachment knocks out the air bubbles in the buttercream and makes the frosting silky-smooth for piping and frosting.

    Add Lime Zest and Lime Juice
    Add freshly grated lime zest, lime juice, and a touch of green food coloring to the bowl. Mix well until a consistent lime green hue is achieved. Chefmaster Neon Brite Green Food Color is a great choice for that signature mojito green color. Omit the food color if you prefer, and you’ll have a buttercream that is lightly speckled with green lime zest throughout – still very pretty!

    Frost the Cupcakes
    Once the cupcakes are cooled, top them with a generous swirl of lime Swiss meringue buttercream. Use a large closed star piping tip to achieve beautiful swirls and peaks. (Ateco #849) Or, if you’re not into piping, just dollop on a big scoop of frosting and swirl it around with the back of a spoon.

    Garnish the Cupcakes
    Decorate the mojito cupcakes with some sweet, edible flourishes. Sprinkle white nonpareils over each cupcake for a sparkling, bubbly effect. They also give the cakes a satisfying sugar crunch! Then, crown each cupcake with a fresh mint sprig. Add the mint just before serving – it will wilt over the course of a few hours.

    These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract (which can be overpowering). These cupcakes are zesty, herbaceous, and fresh-tasting.

    With their unique lime-mint-rum flavor, they definitely fall in the ‘gourmet’ category. I could see these being served at cocktail parties and other formal events, such as wedding receptions and even corporate events. But that doesn’t mean they’re not ideal for casual affairs, like outdoor barbeques, beach parties or lounging at the lake.
    These are a must for mojito cocktail-lovers. They really capture the essence of the cocktail, but in cake form! Enjoy!
    Related recipe: Coconut Lime Margarita Cake

    Mojito Cupcakes

    Heather Baird

    Mojito Cupcakes are inspired by the classic highball cocktail. Made with fresh mint, lime zest, and rum in the cake batter. A tall swirl of lime Swiss meringue buttercream is the crowning touch to each cake, with a sprinkle of white nonpareils to mimic the drink’s bubbly nature. This recipe calls for 1/2 cup fresh mint, which can be confusing to measure – so here’s how. Pick mint leaves from their stems and lightly pack them into a 1/2 cup measure, then chop them finely. You’ll also need 3 fresh limes for the lime zest and lime juice. However, sometimes limes from the grocery store are not juicy and too dry to yield enough juice. If this happens to you, bottled lime juice will work well as a replacement for fresh. Please note these cupcakes bake at a lower temperature of 325°F.

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    Prep Time 20 minutes minsCook Time 35 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 55 minutes mins

    Course DessertCuisine American, Cuban

    Servings 12

    EquipmentCupcake pan12 paper cupcake linersDecorator piping bag disposable or reusablelarge closed star piping tip such as Ateco #849
    Ingredients US CustomaryMetric Cupcakes1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs3 tablespoons rum light or dark2 teaspoons lime zest from 1 lime1/2 cup fresh mint finely chopped1/2 cup sour creamLime Buttercream and Decors5 egg whites1 cup granulated sugar2 cups unsalted butter at room temperature (4 US sticks)4 teaspoons lime zest from 2 limes3 tablespoons fresh lime juice1/4 teaspoon neon Green soft gel food color I used Chefmaster brand3 tablespoons white nonpareils or Swedish pearl sugar12 fresh mint sprigs
    Instructions CupcakesPreheat the oven to 325°F. Line a cupcake tin with 12 paper liners.Whisk together the all-purpose flour, baking powder and salt in a medium bowl.In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.Add the rum, lime zest and chopped fresh mint. Mix well to combine.Add the flour mixture alternating with the sour cream to the creamed mixture. Mix well after each addition. Begin and end with the flour mixture.Portion the batter evenly between the cupcake cavities and bake for 18-20 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean.Cool in the pans for 3 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the lime buttercream.Lime ButtercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (140-160°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and smooth, about 5 minutes.Mix in the lime zest. With the mixer running on low speed, add in the lime juice one tablespoon at a time. Add the green food color and mix again until a consistent green hue is achieved. Scrape down the bowl and mix again briefly.Transfer the buttercream to a piping bag fitted with a large open star piping tip, such as Ateco #849. Top each cupcake with a large swirl of the buttercream.Immediately sprinkle on the white nonpareils. Add fresh mint sprigs to each cupcake just before serving.
    NotesWhat to expect: These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract. These cupcakes are zesty, herbaceous, and fresh-tasting. The rum in the batter bakes out, leaving behind the flavor of rum but none of the booze. The Swiss meringue buttercream is lightly sweet and tangy with fresh lime zest. The nonpareils can be optional, but provide texture with their sugar crunch.
    Storage: Store leftover mojito cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
     

    Keyword cockail-inspired cupcakes, fresh lime, fresh mint, fresh mint leaves, gourmet dessert, lime Swiss meringue buttercream, lime zest, Mojito Cupcakes, mojito cupcakes recipe, rum

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Lemon-Poppy Seed Streusel Bread

    The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.

    Lemon-Poppy Seed Streusel Bread

    Makes 1 (8½x4½-inch) loaf

    Streusel:¼ cup (31 grams) all-purpose flour2 teaspoons (8 grams) granulated sugar1 teaspoon (3 grams) poppy seeds1½ tablespoons (21 grams) cold unsalted butterBatter:1¼ cups (250 grams) granulated sugar3 tablespoons (9 grams) lemon zest½ cup (113 grams) unsalted butter, softened3 large eggs (150 grams), room temperature½ teaspoon (2 grams) vanilla extract2¼ cups (281 grams) all-purpose flour1½ tablespoons (13.5 grams) poppy seeds2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole buttermilk, room temperature2 tablespoons (30 grams) fresh lemon juice

    For streusel: In a medium bowl, whisk together flour, sugar, and poppy seeds. Using a pastry cutter or 2 forks, cut in cold butter until incorporated and mixture is crumbly. Refrigerate until ready to use, at least 30 minutes.Preheat oven to 375°F (190°C). Spray an 8½x4½- inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.For batter: In the bowl of a stand mixer, whisk together sugar and lemon zest by hand until sugar is fragrant. Add butter; using the paddle attachment, beat at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. In a small bowl, whisk together buttermilk and lemon juice. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter. Top batter with streusel.Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers at least 205°F (96°C), 50 to 55 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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    Orange Bubble Bread

    Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.

    Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
    Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.

    What is Bubble Bread?
    Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.

    Make the Yeast Dough
    Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.

    Shape the Dough
    Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.

    Make the Orange Sugar Coating
    The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.

    Coat the Dough Balls in Orange Sugar
    One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.

    Rise and Bake
    Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.

    Make the Orange Glaze
    In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.

    Serving Suggestions
    Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:

    Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
    Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
    Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!

    We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!

    Related recipe: Pepperoni Pizza Monkey Bread

    Orange Bubble Bread

    Heather Baird

    This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.

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    Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 12

    Equipment8 or 9 inch nonstick tube pan or bundt pan
    Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
    Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
    NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
    Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
    Reheating Instructions
    Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
    Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.

    Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Our 12 Best Bakes for Easter Weekend

    Easter weekend is almost upon us and we’re egg-cited to share 12 marvelous bakes perfect for any gathering. Whether you’re gearing up to host a lavish Easter feast, searching for a standout recipe to impress your family, or simply eager to try something new, we’ve got you covered. These bakes are guaranteed to steal the spotlight at any celebration, be it brunch, lunch, dinner, or even a simple snack time. With flavors that sing of spring and festive touches like colorful mini eggs, get ready to discover a new recipe that will become a cherished tradition in your holiday lineup for years to come.

    There’s no reinventing the lemon meringue pie, so why not reimagine it—as Lemon Meringue Nests? Taking flavor cues from its classic inspiration, this recipe puts delicate, crunchy meringue in the spotlight with a sweet-tart lemon curd centerpiece.

    Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.

    If you love lemon bars, you will LOVE this Meyer Lemon-Olive Oil Coffee Cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.

    With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.

    Simple, elegant, and a touch whimsical, this Almond Bundt Cake with Coconut Glaze was made with Easter in mind. Nordic Ware’s 6 Cup Heritage Bundt Pan lends a mesmerizing swirl to this sour cream pound cake, forming the perfect canvas for our rich Coconut Glaze. Plus, the pan’s 6-cup capacity also offers a perfect portion of cake for a cozy family dinner. Finish the cake off with toasted coconut and candied chocolate eggs to make a centerpiece-worthy Easter egg nest.

    With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.

    This sheet cake is our answer to those Italian Cream Cake cravings when time is short. Each bite crunches with buttery pecans and sweet coconut flakes, complemented by a swooping layer of whipped cream on top. 

    Triple your berry intake in the morning with these richly frosted buns. Slathered with Strawberry Cream Cheese Frosting and packed with poppy seeds and Strawberry Cream Cheese, these Strawberry Poppy Seed Buns are the splurge that you—and your strawberries—deserve.

    Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.

    A nostalgic ode to Easter candy, this Cadbury egg-studded cookie is all about the texture. Crispy on the outside, chewy on the inside, and with a boost of crunch from the candy-coated chocolate eggs, it’s a new and improved way to indulge in the iconic Easter treat.

    A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.

    This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.” LEGGI TUTTO

  • in Recipes

    Classic Carrot Cake

    With its moist crumb and creamy frosting, Classic Carrot Cake is a beloved dessert that’s perfect for celebrating the arrival of spring.

    Skies are bluer, grass is greener, and I think we all can let out a collective sigh that winter is in the rear-view. In fact, there’s been a real spring-fling happening in my kitchen already! This Classic Carrot Cake has been on the agenda for a while, and I’m so happy to finally share it with you. It’s absolutely loaded with sweet grated carrots and chopped walnuts. It also has a little crushed pineapple in the batter. Which, along with the grated carrots, makes for a truly moist crumb. It’s an anytime kind of cake, but especially good for spring occasions.
    And what about those cute candy carrots on top!? If ever there was a time to break out the marzipan, it is now just in time for Easter (one of the more important candy holidays, second only to Halloween). The carrots are fun to make and not difficult at all! See the video a little further down, just before the recipe, for the carrot-making technique in action.

    The Origins of Carrot Cake
    So, how did we get here, putting carrots into cake? I think we can all agree that the natural sweetness of carrots has an affinity for confections. Putting them into cake just makes sense. Which is probably why it has been a practice since the middle ages when carrots were used in place of expensive sugar. The more modern version of carrot cake gained popularity during World War II, when rationing made sugar scarce. Although, some wartime carrot cakes were more scone-like than the moist tender cakes we know and love today. No doubt the cake reached its full potential (and deliciousness!) in more plentiful times.

    Make the Carrot Cake batter
    Begin by adding vegetable oil (I like sunflower oil) to the bowl of an electric mixer. This cake is oil-based, which helps it retain its moist crumb. Add granulated sugar, salt, eggs, ground cinnamon and ground ginger, baking powder and baking soda. Beat it all together (with a paddle attachment, if you have one) until the mixture is smooth. Then, add in all-purpose flour and mix until well blended.
    Now, for the carrots! Grate carrots finely to feather-like shreds on a box grater. Or, you can use the grater attachment on your food processor to make speedy work of it. This cake requires 3 cups of grated carrots, or about 8 whole medium carrots (326g, if you’d like to weigh them). At this stage, also add in 1 cup of toasted chopped walnuts (or pecans), and 1/2 cup drained crushed pineapple. Mix them in on low speed until dispersed throughout the batter.

    Divide the batter between three round 8″ pans. Or you could use two 9″ round cake pans if you prefer. Bake the cakes for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. Cool for 7-10 minutes in the pans.

    Turn the cakes out on wire racks to cool completely. This is important! Because cream cheese frosting is extremely meltable. Even if the cake is just barely warm, it will loosen the consistency of the frosting.

    Make the Cream Cheese Frosting
    You may recognize the cream cheese frosting from my Italian Cream Cake recipe. It’s my favorite cream cheese frosting recipe, because it tastes delicious and holds its shape for spreading and piping. Beat together 16 oz. cream cheese, 1/2 cup of butter and 8 cups confectioners’ sugar. Add a splash of vanilla extract and beat until smooth – that’s it!

    Frost the Cake
    Once the cake layers have cooled completely, it’s time to frost! Place one layer on a cake board or serving plate and spread a generous amount of cream cheese frosting on top. Carefully place the second layer on top and add more frosting; spread evenly. Frost the top and sides of the cake until fully covered with a thin crumb coat of frosting. Chill 20 minutes, and then cover the cake with a second coat of frosting.

    Make the Marzipan Carrots
    For an extra-special touch, make some homemade marzipan carrots. They’re not only cute, but they’re tasty, too! You’ll need 8 oz. of ready-made marzipan, which can be found at most grocery stores in the baking aisle. Or, if you can’t find marzipan, almond paste will work (such as Solo brand).
    With gloved hands, tint the marzipan with orange gel food color and knead together to combine. Divide the marzipan into 8 equal balls, 1 oz. each. Next, roll each ball into a carrot shape under your palm. See the video just before the recipe card for the technique. Use the back of a butter knife to lightly press lines onto the surface of the marzipan carrot. Lastly, poke a hole in the blunt end of the carrot and insert a stem of fresh flat-leaf parsley for the carrot tops.

    If you’re making this cake in advance, wait to garnish the marzipan carrots with the parsley until just before serving. The parsley looks best fresh because it does wilt a little over time (curly parsley would also work, and may stay fresher longer). Affix each carrot on top of the cake with a little leftover cream cheese frosting.

    How to Store the Carrot Cake
    To keep your carrot cake fresh and moist, store it in an airtight container in the refrigerator. Or well-covered with plastic wrap. Make sure to let it come to room temperature before serving for the best taste and texture.
    Freezing Instructions
    This Classic Carrot Cake can also be frozen for longer storage (without the marzipan carrots). Just wrap the frosted chilled cake in plastic wrap and then aluminum foil before placing it in the freezer. It will keep for 3 months. To thaw, transfer the wrapped frozen cake to the refrigerator and let thaw overnight. Slow is the way to go here. Because the cream cheese frosting can become a little runny if it thaws too fast at room temperature. Also, if you’re planning to freeze the cake – do not substitute nonfat or low fat cream cheeses (also Neufchatel cheese) for the frosting. The high fat content in regular cream cheese is what helps it keep well in the freezer.

    If you’re looking for the quintessential Classic Carrot Cake recipe with cream cheese frosting – this may be your winner. It’s timeless, and always a crowd-pleaser. The supremely moist crumb holds a wealth of carrots, nuts, and crushed pineapple. However, if you’d like to mix things up, you can find instructions for adding raisins and shredded coconut in the recipe notes. Happy Spring!

    Related recipe: Carrot Cake Cupcakes

    Classic Carrot Cake

    Heather Baird

    This traditional carrot cake is a timeless favorite with a moist crumb and flavor bursting with the natural sweetness of grated carrots. Topped with a decadent cream cheese frosting, a slice is the perfect accompaniment to a cup of coffee or tea. I’ve used English walnuts in this recipe, but pecans could also be used. The crushed pineapple can be replaced with an equal amount of raisins, if you prefer. See recipe notes for other variations and substitutions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minutes minsCook Time 35 minutes minsTotal Time 1 hour hr 20 minutes mins

    Course DessertCuisine American

    Servings 12

    Equipment8 inch cake pans, 3
    Ingredients US CustomaryMetric Carrot cake layers1 1/2 cups vegetable oil or sunflower oil2 cups granulated sugar1 teaspoon fine grain sea salt4 large eggs1 tablespoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 1/2 teaspoons baking powder1/2 teaspoon baking soda2 cups all-purpose flour1 cup chopped toasted walnuts1/2 cup drained crushed pineappleCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar2 teaspoons vanilla extract1/2 cup chopped walnuts toastedMarzipan carrot decors8 oz. prepared marzipanOrange gel food color8 sprigs flat leaf parsley with long stems
    Instructions Carrot cake layersPreheat the oven to 350°F. Lightly grease three 9” round cake pansIn the bowl of an electric mixer, combine the oil, sugar, salt, eggs, cinnamon, ginger, cloves, baking powder, and baking soda. Mix well to combine. Add the flour and mix until just combined.Add in the grated carrot, nuts, and crushed pineapple. Mix until just blended.Divide the batter between the three pans. Bake for 35-45 minutes, or until a toothpick tester inserted near their centers comes out clean, or with a few moist crumbs attached. Allow the cakes to cool 7-10 minutes in the pans, and then turn out to a wire rack to cool completely.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth.Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a generous layer of frosting; stack another layer and frost. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Immediately press the chopped walnuts onto the bottom edge of the cake. Reserve any small amount of leftover frosting for attaching marzipan carrots to the top of the cake.Marzipan carrotsPlace the marzipan in a bowl and add in 1/4 teaspoon of orange gel food color. Knead with gloved hands until the marzipan is consistently orange. If the color is not rich enough, knead in a little more color. The marzipan should not be sticky because of the naturally present almond oil in the dough, but if you find the mixture sticky, knead in a little powdered sugar.Roll the orange marzipan into 8 equal walnut-sized balls (1 oz. each). Place a ball on a flat work surface, from the center of the ball, roll it under your palm until one side becomes cone-shaped/pointed. Roll into a carrot shape to 4” length. Use the back of a butter knife to make lines in the marzipan carrot (see video for method). Repeat with remaining marzipan balls.Use a toothpick to make a small deep hole in the blunt end of each marzipan carrot. Insert a sprig of parsley into each hole for the carrot greens.Use leftover frosting, to attach the carrots to the top of the cake. Place carrots around the top edge of the cake in a radiating fashion with the pointed ends of the carrots meeting in the center of the cake.
    NotesWhat to expect: This cake is supremely moist with the classic carrot cake texture, lightly spiced flavor, and sweetness from grated carrots. The cream cheese frosting is a wonderful creamy contrast to the textured interior. 

    Grate Fresh Carrots: For the best flavor and moisture, use freshly grated carrots rather than pre-packaged ones. This ensures that the carrots are at their peak freshness and will impart the best flavor to the cake.
    Inclusions and Substitutions: In place of the walnuts and crushed pineapple, which equals 1 1/2 cups combined, you may add in any combination of add-ins you like, such as raisins, coconut, and nuts. Just keep all the add-ins to 1 1/2 cups total.
    Drain Excess Liquid from Pineapple: If using canned crushed pineapple, drain it first, then measure to 1/2 cup before adding it to the batter. Too much liquid can make the cake soggy.
    Toast the Walnuts: Toasting the walnuts before adding them to the batter enhances their nutty flavor and adds a delightful crunch to the cake. Simply spread the walnuts on a baking sheet and bake at 350°F in a preheated oven until fragrant, about 5-7 minutes.
    Chill the Cake Before Frosting: For easier assembly and frosting, chill the cake layers in the refrigerator for about 30 minutes before adding the cream cheese frosting. This helps firm up the cake and prevents the frosting from melting.
    Add the Parsley to the Marzipan Carrots Last: The marzipan carrots can be sculpted and pierced with their toothpick holes then assembled on top of the cake in advance. But hold off inserting the parsley stems for the carrot greens until just before serving the cake. The parsley will wilt slightly over the course of about 2 hours.

    See blog post for freezing and thawing instructions.
    The cake layers for this recipe were adapted from King Arthur’s Carrot Cake. 

    Keyword carrot cake, classic carrot cake, cream cheese frosting, crushed pineapple, english walnuts, grated carrots, homemade carrot cake, marzipan carrots, spring dessert, traditional dessert

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  • in Recipes

    Our Best Breads for Your Easter Celebrations

    Looking for the perfect roll or biscuit to complement your Easter meal this year? We’ve rounded up a list of our best breads to fill your table’s bread basket. From our classic Parker House rolls to crave-worthy cheddar-and-garlic drop angel biscuits, these bread recipes are the finishing touch you need for your Easter menu. 

    Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

    A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

    Literally translated as “Easter Bread,” the Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. Sometimes designed to resemble a doll or newborn, the intricately braided loaf symbolizes the rebirth of the spring season and Christ’s resurrection. This soft, slightly sweet bread with its iconic brightly colored eggs (we used blue) can be found well beyond the borders of Italy as a symbol of the season. 

    This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

    In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.

    Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite.

    If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish. LEGGI TUTTO