Her Modern Kitchen

Eating & Living in Austin, Texas

Desserts

Fruit Loops Rice Krispie Treats

by

Mixing two childhood favorites, Fruit Loops Rice Krispie Treats bring all the nostalgia of a classic Rice Krispie Treat with a burst of fruity flavors.

I made Fruit Loops Rice Krispie Treats specifically for <3M. He has a love for Fruit Loops, which I typically discourage since it’s like eating a big bowl of sugar for breakfast. Don’t get me wrong, we do have them in the house and he knows they aren’t the best way to start your day so he enjoys his Fruit Loops a few times a month as a breakfast treat.

Fruit Loops Rice Krispie Treats Close Up

And somehow, our friends know I discourage Mayank’s love for Fruit Loops, they often gift him a box of Fruit Loops on his birthday or as a ‘hostess gift’ when they show up to our house for dinner. I love them for this and it’s always a good laugh.

So, to show my support for Mayank’s love for Fruit Loops, I made these just for him.  And in all honesty, these Fruit Loops Rice Krispie Treats are quite delicious and I found myself eating a bite or two for dessert.

Looking for more Rice Krispie Treats? Try my Peanut Butter Chocolate Rice Krispie Treats (Dilly Bars)

Fruit Loops Rice Krispie Treats Pin

Fruit Loops Rice Krispie Treats
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 24 bars
Ingredients
  • 8 tablespoons unsalted butter
  • 20 ounces mini marshmallows, separated
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups Rice Krispie cereal
  • 6¼ cups Fruit Loops cereal, separated
  • ¼ cup white chocolate chips
Instructions
  1. Prepare a 9x13 pan by greasing it with butter or shortening then lining it with parchment paper. Set aside.
  2. In a food processor, pulse 6 cups of Fruit Loops until most of the cereal is broken but not powdery, about 20-25 pulses. Reserve a ¼ cup of chopped Fruit Loops for topping. Set aside the remaining for the treats themselves.
  3. Measure out 3 cups of mini marshmallows and set those aside.
  4. In a large stockpot, add the unsalted butter and melt it over medium heat. Once melted, add the remaining marshmallows that you didn't reserve to the melted butter and melt the marshmallows over medium heat, stirring them into the butter until fully combined. Once the marshmallows are melted, stir in the salt and vanilla extract. Remove from heat.
  5. Stir the Rice Krispie cereal and pulsed Fruit Loops into the marshmallow mixture (do not include the ¼ cup reserved for topping). Once fully combined, stir in the reserved whole marshmallows. Pour the mixture into the prepared pan and working quickly with greased hands or a greased spatula, pack the mixture into the pan ensuring the top is level. Allow the entire mixture to set for at least 90-minutes cutting.
  6. Once fully set, prepare the topping. Place the ¼ cup of white chocolate chips into a microwave-safe bowl and microwave in 30-second intervals, stirring between each heating until the white chocolate is melted (rough 90-120 seconds total). Drizzle the melted white chocolate over the cut bars then immediately top the bars with the reserved ¼ cup of chopped Fruit Loops. Allow to cool for 30-minutes then cut into bars and serve.
  7. Bars will keep for 1-week at room temperature in a covered container.

 

Coconut Blueberry Lemon Tart

by

With a crumbly crust, creamy coconut-lemon curd, and swirls of blueberry compote, this Coconut Blueberry Lemon Tart is fit for Spring baking.

Coconut_blueberry_lemon_tart

Oh hi.  I haven’t blogged here since November (ah!). I could make an excuse saying life got in the way but really, I just lost motivation. But I’m back, at least for now, with this Coconut Lemon Blueberry Tart that is both gluten-free and dairy-free — though if that’s not your thing, you can definitely make this gluten-full and dairy-full.

Blueberry lemon is my absolute favorite flavor combination. It was the flavor of my birthday cake last year, it’s the smoothie-combo I make most mornings, and it was the flavor of the cupcakes from Sugar Mama’s Bakeshop that <3M used to propose to me.

And besides being my favorite, it’s also a winning Spring flavor.

Coconut_blueberry_lemon_tart

So, why gluten-free & dairy-free?  It’s complicated but I’ve been greatly reducing my gluten and dairy in-take (probably why my baking & blogging took a hit…) but I have had some fun exploring and learning how to bake both GF-DF.

However, you would NEVER know this Coconut Lemon Blueberry Tart was either gluten-free or dairy-free.  It’s sweet with a hint of tartness from the lemon and the crust is just plain crumbly buttery delicious.

In my explorations to make this dairy-free, I happened across coconut sweetened condensed milk which was the perfect flavor to marry with blueberry lemon.  The coconut in the tart is subtle, just a hint of tropical, an accenting flavor that brings sweetness to the dessert.

Coconut Blueberry Lemon Tart Pin

If you do choose to make this tart with gluten and dairy, you can swap the ingredients 1-1 for all-purpose flour and regular sweetened condensed milk (though you would lose the coconut flavor resulting in a blueberry lemon tart – which I’m sure you’ll love just the same!).

Looking for other Spring-desserts? Check out my peach bourbon upside down cake, raspberry rhubarb galettes, or tropical hummingbird cake!

Coconut Lemon Blueberry Tart
 
Save Print
Prep time
Cook time
Total time
 
Coconut Lemon Blueberry Tart Author: Alyssa Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 8
Author:
Serves: 8
Ingredients
  • Blueberry Compose
  • 1 teaspoon tapioca flour
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 1 cup frozen blueberries
  • 1 tablespoon granulated sugar

  • Tart Crust
  • ½ cup vegan butter, like Miyoko’s cultured vegan butter
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1⅓ cup gluten-free flour, like Cup4Cup

  • For the Filling
  • 2, 7-ounce cans coconut sweetened condensed milk
  • 6 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 large egg yolks
Instructions
  1. To make the compote: Stir together the sugar and the frozen blueberries in a medium-sized sauce pan and heat the mixture over medium-high heat. Stir regularly, mashing the blueberries to release juices, about 3-5 minutes. Stir together the lemon juice and tapioca flour until the flour is fully dissolved. Pour the mixture over the mashed blueberries and continue to cook over medium heat another 3-5 minutes until the mixture thickens slightly. Remove from heat and stir in the lemon zest. Allow the sauce to cool completely or place in the fridge to cool before incorporating into the rest of the recipe
  2. To make the tart crust: Pre-heat the oven to 350*F. Mix the melted butter, sugar, vanilla extract and salt in a medium bowl. Fold in the flour and stir to combine. It may be a little sticky, and that’s okay. Using your hands, place the crust mixture into a 9-inch tart pan and spread it evenly into the bottom and up the sides. You want the edges of the crust to be about a ¼ inch thick overall. Using a fork, prick the crust bottom which will help release steam while baking. Bake the crust for 15-18 minutes until lightly browned and set. Remove from oven and set aside while you prepare the filing.
  3. To make the filling: Whisk together the coconut sweetened condensed milk, lemon juice, zest, and egg yolks. Pour the filling into the tart crust filling just below the top edge of the crust. You may have excess filling, and that’s okay! Carefully dollop spoonfuls of the blueberry compote on top of the filling (using about half of the compote). If desired, use a toothpick or skewer to swirl the compote throughout the filling.
  4. Bake the tart for 20-25 minutes until the center is set and no longer moves. You may need to check the tart around 15-minutes to ensure the edges aren’t burning. If they look a bit dark, place some foil or a pie crust cover around the edges for the remaining time until the tart is baked through and set.
  5. Remove the tart from the oven and allow it to cool completely before cutting. Serve with the remaining compote on top. Tart should be stored in the fridge for up to 5 days.

 

Everything Thanksgiving Bars: Pumpkin, Cranberry, and Pecan Pie Bars

by

Everything Thanksgiving Bars are layers of T-Day favorites with a graham cracker crust, pumpkin pie filling, cranberry sauce, glazed pecans, and toasted marshmallows.

Everything Thanksgiving Bars

I’m not much for Thanksgiving but I do enjoy the dessert table. However, when I searched the internet for a Thanksgiving dessert that combined all the Thanksgiving flavors, I could only find pie recipes that split a single pie into quadrants, similar to this.  Which wasn’t at all what I was looking for.

And since I couldn’t find a recipe to meet my needs, I decided to make one that did, combining my favorite sweet parts about Thanksgiving today into a single bite.

Everything Thanksgiving Bars close up

The Everything Thanksgiving Bar

The base layer is a shortbread crust. Nothing fancy just flour, sugar and unsalted butter as a solid foundation to the rest of the bar fillings.

Next, is a layer of pumpkin pie filling.  It’s a recipe similar to the pumpkin pie my Mom makes. It’s not overly pumpkiny and it’s full of spice — making it super flavorful, encompassing all of the warm fall spices.

Everything Thanksgiving Bars zoomed

Next in my Everything Thanksgiving Bar is a thin layer of homemade cranberry sauce, slightly tart with a dash of cloves and sweetened with brown sugar. I love fresh, homemade cranberry sauce and while it’s not typically found on the dessert table, I don’t think any Thanksgiving dinner would be complete without it.

The fourth layer adds a sticky, sweet crunch with maple glazed pecans.  I’m a huge pecan pie fan and wanted to give a nod to this traditional Thanksgiving pie which is why I chose to glaze pecan halves in maple syrup then individually lay them across the bars to create a beautiful, glossy, patterned top.

Everything Thanksgiving Bars plated

My cranberry, apple, and ginger pie would also make a great Thanksgiving dessert.

To finish my Everything Thanksgiving Bars, I made a homemade marshmallow fluff and lightly toasted a dollop on top of each cut bar.  It brings in a toasty flavor that’s reminiscent of the marshmallow-topped sweet potato casserole that’s so commonly found on Thanksgiving tables.

Everything Thanksgiving Bar Pin

They’re a bite of Thanksgiving!

The end result was a delicious little bar that was creamy, tart, crunchy, and definitely invoked the flavors of Thanksgiving.  My Everything Thanksgiving Bars would be perfect for a small Thanksgiving celebration when you want to eat ‘all the things’ but don’t have the mouths to eat it.

As for me, I’ll be making these on the regular every fall as a way to savor all my Thanksgiving favorites without the full-on effort, and quantity, of making all the dishes.

Happy Thanksgiving!

Everything Thanksgiving Bars: Pumpkin, Cranberry, and Pecan Pie Bars
 
Save Print
Everything Thanksgiving Bars: Pumpkin, Cranberry Pecan Pie Bars Author: Alyssa Prep time: 90 mins Cook time: 50 mins Total time: 2 hours 20 mins Serves: 16 bars
Author:
Ingredients
  • Maple Glazed Pecans
  • 2 cups pecans
  • 3 tablespoons pure maple syrup*
  • 1 teaspoon cinnamon
  • pinch of salt

  • Cranberry Sauce
  • 1.5 cups fresh cranberries
  • ⅓ cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla
  • 1 pinch of allspice
  • ⅓ cup water
  • 2 tsp lemon juice
  • 1 tsp lemon zest

  • Shortbread Crust
  • 1 cup unsalted butter softened to room temperature
  • ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking poweder
  • ¾ teaspoon salt

  • Pumpkin Pie Filling
  • 1¼ cup pumpkin puree
  • 2 eggs
  • ⅓ cup sugar
  • ⅓ cup brown sugar, packed
  • ⅔ cup milk
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper

  • Marshmellow Fluff Meringue
  • 1 egg white
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract
Instructions
  1. Make the Maple Glazed Pecans: In a small bowl, mix the pecans with the syrup, cinnamon, and salt until coated. Pour the mixture into a saucepan over medium-high heat. Bring to a boil, stirring constantly. Once at a low boil, reduce to simmer and allow the pecans and syrup to crystalize, about 15-20 minutes, stirring regularly. Once they start to look crystalized, remove them from heat and spread the nuts on to a silicone baking mat (or parchment paper) to cool completely. Use your hands to break them into individual pieces (greasing your hands with butter or shortening so they don't stick to you). Set aside until needed
  2. Make the Cranberry Sauce: Place all the ingredients except the lemon zest into a medium saucepan. Bring everything to a boil, stirring constantly then reduce to simmer. Using a spoon, mash the cranberries some so they burst and the peels become soft. When the mixture looks homogenous, about 10-15 minutes, remove from heat and allow to cool. Set aside until needed.
  3. Make the Shortbread Crust: Preheat oven to 350F. Thoroughly grease then line an 9x13 pan with parchment then set aside. Beat the butter, vanilla and sugars in a stand mixer for 2-3 minutes. Scrape the sides then add the remaining ingredients. Remove from mixer, and using your hands, combine any extra flour at the bottom of the bowl, gently kneading. Place the dough into the prepared pan and using greased hands, gently spread it into a flat, even layer. Poke the dough with a fork and bake for 12 minutes. Remove and let cool 5-10 minutes before adding the pumpkin pie filling.
  4. Make the Pumpkin Pie Filling: While the crust it cooling, place all the ingredients for the pumpkin pie filling into a large bowl. Whisk together by hand or by using an electric hand mixer. Once the graham cracker filling is cooled, pour the pumpkin pie filling into the pan and bake for 20-minutes.
  5. Layer on the Cranberries and Pecans: After the pumpkin layer has baked for 30-minutes, remove the dish from the oven and slowly, very carefully, spread a thin layer of the cranberry sauce on top of the par-baked pumpkin pie filling. Take your time, and be gentle so as not to swirl the pumpkin pie and cranberries. Once you've layered on the cranberry sauce, top the sauce with the maple glazed pecans and allow everything to cool completely before cutting or topping with the marshmallow fluff meringue. I prefer to let mine sit in the fridge for 3-4 horus before adding the marshmallow topping.
  6. Make the Marshmallow Fluff Meringue: Place a small bowl on top of a saucepan filled halfway with water and bring the water to simmer (make a double boiler). Place the egg white, sugar, and cream of tartar into the small bowl on top of the simmering water and whisk vigorously until the sugar is dissolved, about 5-minutes. Use your fingers to test the mixture and when you can no longer feel the sugar granules, remove the bowl from the heat. Add in the vanilla extract and using a hand mixer, beat the mixture on high until stiff peaks form, about 5-minutes. Place the fluff into a piping bag with the desired tip and once the bars are cut and cooled to room temperature, top each bar with a dollop of marshmallow fluff meringue. You can toast the top by using a pastry torch.
  7. Store bars in the fridge as the marshmallow fluff will lose its stiffness and wilt if left at room temperature.
Notes
*Do not use artificial syrup. This has to be real maple syrup or else you won't crystalize the pecans and will end up with a sticky mess (I know from experience).

 

 

Biscoff Cookie Butter Muddy Buddies

by

Biscoff Cookie Butter Muddy Buddies reinvent this classic treat with white chocolate, cookie butter, and Biscoff cookie pieces.

Biscoff Cookie Butter Muddy Buddies Served

I created these Biscoff Cookie Butter Muddy Buddies specifically for <3M.

He loves Trader Joe’s speculoos cookie butter spread. In fact, on that rare occasion when we don’t have any dessert in the house, he’ll have a little spoonful of cookie butter as a sweet treat after dinner. (And to be honest, I sometimes do the same!)

Biscoff Cookie Butter Muddy Buddies zoomed

Love Biscoff cookies and cookie butter? Try my Biscoff Cookie Butter Pie

And while I love peanut butter and would have been completely content with the classic peanut butter and chocolate muddy buddy mixture, <3M despises peanut butter which makes this combination of white chocolate and cookie butter the perfectly delicious compromise.

This recipe was made for the cookie butter lover. 

Not only is cookie butter the base of this recipe but the speculoos flavor is amped up with chopped Biscoff cookies mixed in with the Chex cereal.  Basically, it’s loaded with speculoos cookie butter flavor!

Biscoff Cookie Butter Muddy Buddy close up

And, not only are these muddy buddies tasty, but they’re also so easy to make.  They require just a handful of ingredients and can be made start to finish in less than 10-minutes.

Here’s the rundown:

  1. Melt the white chocolate, cookie butter, and butter in a bowl.
  2. Toss the melted mixture with plain Chex cereal and chopped Biscoff cookie pieces.
  3. Place everything into a large Ziploc bag with powdered sugar, cinnamon, and a pinch of salt then shake, shake, shake. Done!

Seriously, it’s that simple.

These Biscoff Cookie Butter Muddy Buddies would be great for fall snacking and can easily transition into the winter holiday season with their hint of cinnamon and white chocolate base.

However or whenever you eat them, I hope you enjoy this easy, delicious treat!

Biscoff Cookie Butter Muddy Buddies Pin

Biscoff Cookie Butter Muddy Buddies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6 cups
Ingredients
  • ½ cup white chocolate chips
  • ½ cup cookie butter
  • 3 tablespoons unsalted butter, at room temperature
  • 5 cups Rice Chex Cereal
  • 10 biscoff cookies, roughly chopped (~1 heaping cup)
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
Instructions
  1. In a microwave-safe bowl, warm the white chocolate chips, cookie butter, and butter for 30-seconds. Remove from microwave and stir until the mixture is completely mixed together. You may need another 20-30 seconds in the microwave to have it really melt together.
  2. In a very large bowl, place the Chex cereal and cookie pieces. Pour the melted cookie butter mixture over the cereal and cookies, and using your hands, gently combine, ensuring all pieces are thoroughly coated.
  3. Place the powdered sugar, cinnamon, and salt in a large Ziploc bag and whisk together. Pour the Chex and cookie mixture into the Ziploc bag, secure the top, and shake everything together until the powdered sugar is fully combined with the cereal.
  4. Pour the mixture into a serving bowl or store at room temperature for 5-days.

 

Oreo Lover’s Double Stuffed Oreo Truffle Brownies

by

These Double Stuffed Oreo Truffle Brownies are made for the Oreo obsessed chocolate lover with Oreos sandwiched into every layer.

Double Stuffed Oreo Truffle Brownies

I’m not joking around when I say these are oh-em-gee brownies. These Double Stuffed Oreo Truffle Brownies sandwich a layer of Oreo truffle between Oreo cookie brownies, milk chocolate, and more Oreo cookie crumbs.

Double Stuffed Oreo Truffle Brownies

They are the kind of brownies you eat when your chocolate craving hits or you need an over-the-top treat to share with friends (Hello, Labor Day picnics!).

Classic Brownies

These Double Stuffed Oreo Truffle Brownies start with a classic brownie recipe.

Now, you could use a box brownie mix, but I promise you, homemade brownies are so much better.  What I’m sharing today is the recipe my Mom made me as a kid growing up and it’s still the best I’ve found.

Unsweetened chocolate bars serve as the base of this brownie recipe

The recipe’s from an ancient Betty Crocker cookbook she had (like literally, falling apart at the seams).  In fact, we used this recipe so much that the brownie page is covered in chocolate smudges.

Look for a glossy batter

This classic brownie recipe stars bars of unsweetened chocolate.  You can substitute cocoa powder + shortening (see note in recipe) but the results just aren’t the same.

Looking for more brownies? Check out my Boozy Rumchata Brownies, Double Shot Espresso Brownies, or my Salted Caramel Pretzel Brownies.

The chocolate is melted down on the stovetop with butter-flavored Crisco.  You then whisk in the sugar and eggs until it reaches a ridiculously glossy consistency. This consistency is the key to delicious brownies.  This glossy batter will result in the thin crispy brownie crust that often cracks upon baking while keeping the center moist and gooey.

Whisk until the batter turns glossy

When you’re ready to bake the batter, you pour half into your tray, sprinkle in chopped Oreo cookies then layer in the remaining batter to sandwich the cookies within the brownies.

Oh-Em-Gee. Delicious.

After baking the brownies, you top them with an Oreo Truffle mixture which is just Oreo cookie crumbs combined with cream cheese (because why mess with a good thing!).

Oreo truffle layer for brownies

Oreo truffle layer rolled out to top the brownies

You roll out the truffle mixture into a thin sheet, layer it on top of the cooled brownies and smother both with a thin layer of melted chocolate and more cookie crumbs.

Milk chocolate topping for brownies

Silk, smooth milk chocolate topping

Lastly, let everything sit together until the chocolate hardens then slice and devour. If you want clean lines without splintering the chocolate when you slice into them, then you should let the chocolate harden at room temperature for about 2 hours before cutting.

Double Stuffed Oreo Truffle Brownies

Want to make them even tastier? Try it with a scoop of vanilla ice cream on top.

Double Stuffed Oreo Truffle Brownies

Double Stuffed Oreo Truffle Brownies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • For the Brownies
  • 4 ounces unsweetened chocolate bars*
  • ⅔ cup butter-flavored Crisco (shortening), plus more for greasing the pan
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 Oreos, roughly chopped into pieces

  • For the Oreo Truffle Layer
  • 20 Oreos
  • 4 ounces cream cheese, softened to room temperature

  • For the Milk Chocolate Topping
  • 1½ cups milk chocolate chips
  • 1 tablespoon Crisco
  • 5 Oreos
Instructions
  1. Make the Brownies: Heat oven to 350F. Grease a 9x13 inch pan with a thin layer of shortening and line it with parchment paper. Set aside.
  2. Melt the unsweetened chocolate and ⅔ cup Crisco in a large saucepan over medium heat until just melted. Remove from heat and whisk in the sugar and vanilla.
  3. Allow the mixture to sit for 3-5 minutes then whisk in the eggs, one at a time until fully combined.
  4. Fold in the flour, baking powder, and salt. Spread half the batter into the prepared pan and top with the chopped Oreo cookies. Top with remaining batter and using an offset spatula spread the batter into a single, even layer.
  5. Bake the brownies for 30-minutes. Remove from oven and let cool to room temperature before adding the truffle layer.
  6. Make the Oreo Truffle:. In a food processor, pulse the Oreos until crumb forms. Add the cream cheese and continue to pulse until fully combined. Turn the mixture out onto a large sheet of parchment paper and using a rolling pin, roll the mixture into a thin layer measure 9 inches x 13 inches. Once the brownies have cooled to room temperature, invert the parchment paper on top of the brownies and press the truffle layer into place.
  7. Make the Milk Chocolate Topping:. In a double boiler, melt the milk chocolate chips and shortening, stirring constantly. Go slowly so as not to burn the chocolate. Pour the melted mixture on top of the truffle-layered brownies and smooth it into a single, even layer. Sprinkle the Oreo cookie crumbs on top and let everything sit until the chocolate has hardened (~2 hours) before slicing. Slice into squares and serve. If you want clean lines without splintering the chocolate when you slice into them, then you should let the chocolate harden at room temperature for about 2 hours before cutting.
  8. Store cut brownies in the fridge for 3-5 days.
Notes
*Unsweetened Chocolate: These are unsweetened chocolate bars found in the baking aisle. If you cannot find unsweetened chocolate bars, you substitute 3 tablespoons of cocoa powder & 1 tablespoon of shortening (Crisco) for each ounce of chocolate.

 

Blueberry Lemon Mousse Cake with Mirror Glaze

by

Blueberry Lemon Mousse Cake combines lemon sponge, blueberry gelée, and an airy mousse to create a beautiful cake that’s perfect for summer celebrations.

This post has been in the hopper for months and I’m just now getting around to writing.  I made this Blueberry Lemon Mousse Cake with Mirror Glaze back in April as part of my 2020 Baking Bucket List and also as my own birthday cake (happy 33 years to me!).

Blueberry Lemon Mousse Cake with Mirror Glaze

Find my 2019 Baking Bucket List here.

Blueberry Lemon is one of my favorite flavor combinations.  I love the sweet-tart flavor and the beautiful purple-yellow pairing when blueberry and lemon are mixed in baked goods.  Except, in my world, the flavors have to be strong.  I’m the type that wants to KNOW there’s blueberry AND lemon in my cake.

Check out my other birthday cakes here and here.

This Blueberry Lemon Mousse Cake with Mirror Glaze has four unique components and requires about 2-days to prepare since after making the lemon sponge, blueberry gelée, and blueberry lemon mousse, you have to let the cake freeze overnight to set before finishing the cake with the mirror glaze. So plan accordingly.

Blueberry Lemon Mousse Cake with Mirror Glaze

Lemon Sponge

This cake starts with a very delicate lemon sponge.  It’s quite thin, very delicate, and full of lemon flavor.  I amped up the lemon juice and zest in the sponge to ensure the lemon flavor wasn’t missed. You bake the sponge in a large 8×8 inch pan then use a 6-inch ring to cut out the base cake layer.  I attempted to bake the sponge originally in a 6-inch cake pan but as the cake cooled it shrunk leaving me with a much smaller cake.

So please, follow the instructions and cut the cake to size once baked.

Blueberry Gelée

Blueberry Gelée is just a fancy word for jelly.  And to be honest, you could probably skip this if you wanted to.  Personally, I don’t think it added much flavor to the overall cake but it does create a beautiful, deep purple layer in the cake once cut that’s quite striking.  Your call here.

Similar to how I cut the sponge to size, you use a 4 or 5-inch ring to cut the gelée to size after it’s set.

Blueberry Lemon Mousse Cake with Mirror Glaze

Blueberry Lemon Mousse Cake with Mirror Glaze

This mousse, in my opinion, is the star of the cake.  It’s silky, creamy, sweet, and tart. Absolutely delicious and encompasses the entire blueberry lemon flavor.  For this layer of the cake, you make your mousse, assemble the cake with the sponge and gelée, then pipe the mousse on top of the sponge and gelée.  You then let the mousse set overnight in the freezer in the 6-inch mold surrounded by acetate.

The next day you remove the mold and have a perfectly round, frozen cake that you can then cover in a mirror glaze.

Blueberry Lemon Mousse Cake with Mirror Glaze

Mirror Glaze

Mirror glaze looks quite difficult to make but to be honest, more than skill, it requires patience.  Patience because while you may be tempted to immediately pour the glaze on top of your cake, you MUST wait until it is 95 degrees Fahrenheit before pouring or it will not form a thick enough layer to cover the outsides of the cake and will simply drip straight off.

While this Blueberry Lemon Mousse Cake with Mirror Glaze is a labor of love, it was 100% worth it.  It was delicious, not too sweet nor too tart, and the mousse was to die for.  It’s something I’d make again for a special occasion — probably my own birthday again next year!

Blueberry Lemon Mousse Cake with Mirror Glaze Pin

Blueberry Gelée
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1½ cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 teaspoons lemon juice
  • 1½ sheets leaf gelatin
  • 2 tablespoons water, plus more for blooming the gelatin
  • Special equipment: 4 or 5-inch ring to cut gelée
Instructions
  1. Combine blueberries, half the sugar, half the lemon juice, and the lemon zest in a saucepan. Bring to simmer over medium heat, mashing berries slightly as you stir until berries burst
  2. Transfer the mixture to a food processor and puree until smooth.
  3. Measure out a ½ cup of the puree and place it back into the saucepan. Reserve the remaining puree for the blueberry lemon mousse.
  4. Bloom the gelatin by cutting the sheets into 1-inch strips and submerging them in cool water for 5-minutes to soften.
  5. Add remaining sugar and lemon juice to the saucepan with the puree. Heat until it begins to bubble.
  6. Wring out gelatin to remove excess water and add it to the warm blueberry sauce. Whisk to dissolve.
  7. Pour the mixture into an 8x8 inch pan lined with parchment paper. Refrigerate for at least 4-hours until set.
  8. When you are ready to assembler the cake, you will remove the gelée from the fridge and cut a 5-inch round out of the center.

Lemon Sponge Cake
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 large eggs, separated at room temperature
  • ¼ cup granulated sugar, divided
  • 1 tablespoon milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon vanilla extract
  • ½ cup cake flour
  • 14/ teaspoon sea salt
  • Special equipment: 6-inch ring to cut the cake once baked
Instructions
  1. Line an 8x8 inch pan with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit
  2. Beat the egg yolks in a bowl until light and creamy then whisk in 3 tablespoons of sugar. Whisk in milk, lemon juice, zest, and vanilla extract.
  3. Sift in the cake flour and salt. Fold until just incorporated.
  4. In a separate, clean bowl, whip egg whites until frothy and stiff peaks form. Beat in the remaining tablespoon of sugar.
  5. Gently fold the whites into the yolk-batter until fully combined.
  6. Pour batter into the prepared baking pan, spread it into a thin even layer, and bake 9-11 minutes until cake is spongey.
  7. Remove from the oven and let cool completely.
  8. When you are ready to assembler the cake, you will remove the gelée from the fridge and cut a 5-inch round out of the center.

 
Blueberry Lemon Mousse
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 3 sheets leaf gelatin
  • ½ cup blueberry puree (leftover from making the gelée)
  • ½ cup mascarpone cheese
  • ¼ cup granulated sugar
  • ¾ cup whipping cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • pinch fine sea salt
  • Special equipment: electric mixer
Instructions
  1. Cut the gelatin into 1-inch strips and submerge in cool water to soften.
  2. Warm the ½ cup of blueberry puree until smooth and just bubbling. Wring on the gelatin to remove excess water and whisk the gelatin into the warm puree. Set aside to cool.
  3. In a medium bowl whisk together the mascarpone cheese, sugar, salt, zest, lemon juice, and vanilla extract. Add the cooled blueberry mixture and whisk until smooth.
  4. In a separate, clean bowl of a stand mixer, beat the heavy cream until it reaches stiff peaks. Add ½ of the blueberry mixture and fold to lighten the whipped cream then add the remaining cream and fold until fully incorporated.
  5. Immediately begin assembling your cake (see recipe titled Blueberry Lemon Mousse Cake Assembly

Mirror Glaze
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 6 sheets leaf gelatin
  • 1 cup of sugar
  • ⅔ cup corn syrup or glucose syrup
  • ½ cup water
  • ½ cup sweetened condensed milk
  • 7 ounces good-quality white chocolate, finely chopped
  • Special equipment: immersion blender, optional
Instructions
  1. Cut the gelatin into 1-inch strips and submerge in cool water to soften
  2. Place the white chocolate in a medium-size bowl and set aside
  3. Whisk together the sugar, corn syrup, and ½ cup water in a saucepan over medium-high heat and bring to a bowl until the sugar is dissolved. Remove from heat and add in the gelatin (writing out as much excess water as possible). Whisk in the sweetened condensed milk.
  4. Pour the hot mixture of the white chocolate and let it sit undisturbed for 30-seconds
  5. Stir the chocolate until it is completely melted, you may want to use an immersion blender here to expedite the process but be careful of forming air bubbles
  6. If you want to color your mirror glaze, separate it into bowls and add 2-3 drops of gel food coloring until the desired color is reached
  7. Allow the glaze to cool until it reaches 95-96 degrees. While the glaze cools, prep your frozen mousse cake for glazing following the instructions in the following recipe titled Blueberry Lemon Mousse Cake Assembly

 
Blueberry Lemon Mousse Cake Assembly
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 5-inch blueberry gelée
  • 6-inch lemon sponge
  • prepared blueberry-lemon mousse
  • mirror glaze (prepared at step 7 which is the next day after freezing the mousse cake)
  • Special equipment: quarter sheet pan, 6-inch cardboard cake round, 6-inch cake ring, acetate strips at least 6-inches tall and long enough to line the inside of the 6-inch cake ring, piping bag, parchment paper
Instructions
  1. Line a quarter sheet pan with parchment paper
  2. Place a 6-inch cake ring on top of the parchment and line the inside of the ring with acetate so
  3. Place the 6-inch cake board into the cake ring and then place the 6-inch round lemon sponge onto the cake board inside the cake ring
  4. Place the 5-inch blueberry gelée on top of the sponge
  5. Put the blueberry-lemon mousse into the piping bag and pipe the mousse on top of the sponge & gelée
  6. Place the entire thing into the freezer and allow it to freeze overnight. Be sure to place the cake into the freezer on a level surface so the cake freezes flat
  7. The next day, make the mirror glaze then remove the frozen cake from the freezer
  8. Gently remove the ring and acetate from the cake, you may need to warm the sides a bit so it slips off
  9. Place the cake onto a small bowl turned upside down so the cake edges hang cleanly over the bowl, this will allow your mirror glaze to cleanly drip off the edges of your cake.
  10. Place the bowl & cake onto a sheet pan to catch the mirror glaze as it drips off
  11. Once your mirror glaze has cooled to 95 degrees Fahrenheit, pour your glaze of the cake starting and the center and alternating colors (if you colored your mirror glaze). Continue to pour the mirror glaze until the top and all sides of the cake are encased in the glaze. Allow excess glaze to drip off for 5-minutes then use a clean, offset spatula to clean up the edges of the cake.
  12. Place the cake on your cake stand or serving plate and place the cake in the fridge for at least 4-hours before serving.
  13. The cake can be kept in the fridge for up to 3-days after fully assembled.

 

Tie-Dye Marshmallow S’Mores with Homemade Graham Crackers

by

Bright, Tie-Dye Marshmallow S’mores featuring homemade graham crackers are pure joy as sweet, sticky, delicious summertime treats.

Tie-Dye Marshmallow S'Mores

Let’s be real here, this summer has kind of had the fun sucked out of it.  No real family vacations, no backyard picnics, no pool days, no afternoons at the beach.  It’s a real bummer.

Tie-Dye Marshmallows
Tie-Dye Marshmallows

Tie-Dye Marshmallows Make Summer Fun

But I’m still trying to find joy in the little things and these Tie-Dye Marshmallow S’mores with homemade graham crackers sure did bring me joy.  They are a pure sticky, colorful, sweet summertime mess I guarantee they’ll make you smile.

Don’t forget your marshmallow roasting sticks!

Tie-Dye Marshmallow S'Mores

Because seriously, how can these bright, tie-dye marshmallow s’mores NOT light up your day?  Not only are they beautiful to look at (while still tasting delicious) the marshmallows are quite easy to make and totally customizable.

Tie-Dye Marshmallow S'Mores Melted

Homemade Graham Crackers

Homemade Graham Crackers

And while the homemade graham crackers are not a requirement for these s’mores, (you can use store-bought!) they do make for a nice afternoon in the kitchen if you have the time to spare (and I know you do!).  So I’ve included a recipe for those as well, in case you’re feeling ambitious.

Homemade Graham Crackers

 

Happy Roasting! Looking for more summer treats? Try Funfetti Cake Batter Ice Cream Cookie Sandwiches or an Oreo Mocha Java Ice Cream Cake

Tie-Dye Marshmallow S'Mores Pin

Tie-Dye Marshmallow S'Mores
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 1/12 teaspoons gelatin
  • 6 tablespoons cool water, divided
  • ¾ cup granulated sugar
  • ⅓ cup light corn syrup (clear)
  • pinch of salt
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 3-4 different colored gel food dyes (pink, purple, green, blue)
  • 24 graham cracker squares
  • 24 squares of milk chocolate
  • Required: electric hand mixer & toothpick or knife
Instructions
  1. Prep your marshmallow pan and color mixing bowls first because you'll need them ready as you need to move quickly for coloring and layering the marshmallow: Line a 9x5" loaf pan with parchment paper and grease the parchment paper with cooking spray, butter, or oil. Set aside 4 small mixing bowls and 4 spoons along with your chosen food colors. Grease each spoon with a little bit of cooking spray, butter, or oil (you will use these to mix the marshmallow colors). Also, pull out your hand mixer and have it ready to use near the stove.
  2. Next, begin making the marshmallows: In a small bowl, add 3 tablespoons of cool water and sprinkle the gelatin on top. Let is sit undisturbed for a few minutes while you make the marshmallow base.
  3. In a medium saucepan, stir together the granulated sugar, corn syrup, salt, and the remaining 3 tablespoons of cool water. Turn the heat to high and bring the mixture to boil without stirring until it reaches 238-240 degrees Fahrenheit.
  4. Once the sugar reaches his temperature, slowly add in the gelatin mixture while beating with a hand mixer. Be careful not to splash the syrup on the edges of the saucepan or it will harden immediately. Move slowly, take your time here. Continue to beat the mixture with the added gelatin on high for a full 10-minutes. You'll notice the mixture becomes glossy, white, and like marshmallow fluff. When it reaches this point, beat in the vanilla extract.
  5. Immediate divide the marshmallow mixture between your 4 prepared bowls. Add 1-3 drops of food coloring per bowl and quickly stir it together until fully combined.
  6. Moving quickly, layer the colors into the prepared loaf pan, swirling as you go. Use a toothpick to further swirl the marshmallow colors together.
  7. Let the mixture set uncovered for at least 4 hours or overnight.
  8. When ready to cut, use the parchment to remove the marshmallows from the pan. Sprinkle the top of the marshmallows with a light dusting of powdered sugar and using a knife that's been dipped in powdered sugar, gently cut the marshmallows into rectangles. Continue to dust the knife with powdered sugar in between each cut. You should have about 12 large marshmallows.
  9. Store the marshmallows in an air-tight container at room temperature for up to 2 days.
  10. To make the s'mores: Roast the marshmallow over a fire, place 2 square of milk chocolate on a graham cracker square, lay the toasted marshmallow on top, and sandwich with another graham cracker square. Enjoy

Homemade Graham Crackers
 
Save Print
Prep time
Cook time
Total time
 
This recipe requires at least 2-hours to chill before rolling & baking, preferably overnight.
Author:
Serves: 24
Ingredients
  • 1 cup whole wheat flour
  • 1¾ cup all-purpose flour
  • ½ cup coconut sugar (or light brown sugar)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ cup unsalted butter, chilled & diced into ¼-inch pieces
  • ¼ cup honey
  • ¼ cup water
  • 3 tablespoons molasses
Instructions
  1. In the bowl of a food processor, pulse together the flours, sugar, salt, cinnamon, and baking soda.
  2. In a small bowl, whisk together the honey, water, and molasses. Set aside.
  3. Add the diced butter and pulse in 1-second increments until a coarse meal forms. Stream the molasses-mixture into the food processor while it's running until the dough forms a ball. You may need to scrape the sides.l
  4. Dump the mixture out onto a floured countertops and press it into two flat discs. Wrap each in saran wrap and chill for 2-hours or overnight.
  5. When ready to bake, preheat oven to 350 degrees Fahrenheit.
  6. Once chilled, remove one disc from the fridge and roll it out to ¼-inch thick on a floured surface or between two sheets of parchment paper. If the dough is sticky, add a little more all-purpose flour until it's manageable. Cut the 2.5-inch by 2.5-inch squares by and place each square onto a baking sheet lined with parchment or a silicone baking mat. Repeat with remaining dough, chilling between reach use.
  7. Using a fork, prick holes all over the square before baking, and if desired, gently score them in half using a dull blade knife.
  8. Bake for 14-17 minutes until deep golden brown. Remove from oven and allow to cool fully on a wire rack. Store in an airtight container for 1-week.

 

 

 

Everyday Peanut Butter Cookies

by

These Everyday Peanut Butter Cookies are my Mom’s peanut butter cookie recipe made with creamy peanut butter and the classic criss-cross markings.

Everyday Peanut Butter Cookie plated

It’s National Peanut Butter Cookie Day so I thought I’d pop in for a quickie recipe post and share my Mom’s peanut butter cookie recipe.

This is one of those no-fuss peanut butter cookie recipes. It’s straightforward, delicious, and easy to make but requires you to use classic peanut butter for it to bake up properly.

Everyday Peanut Butter Cookie

It’s really all about the peanut butter.

Now, I’m all about natural PB or crunchy PB or PB with flax, chia, or coconut mixed in.  But this is NOT the recipe to use your $10 jar of natural, organic, super-powered-up peanut butter.

It just won’t taste right.  The texture will be all wrong, the fat ratio will be all sorts of screwed up, and you’ll be unhappy.

So whip out your Jif or Skippy or Peter Pan or heck, even your store-brand peanut butter, and put it to use in these Everyday Peanut Butter Cookies.  Personally, I grew up a Peter Pan & Jif girl but since moving to Texas, I really love the HEB brand peanut butter.  It just does it for me and it’s what I used when making this recipe.

Love peanut butter?  Try my Peanut Butter Lover’s Monster Cookies, Chocolate Peanut Butter Rice Krispie Treats, or Peanut Butter White Chocolate Scone recipe!

Bakery-perfect criss-cross marks.

IMO, an everyday peanut butter cookie has to have the classic criss-cross made with a fork.  The key to making these marks is to use a standard dinner fork, dip it in some flour then push straight down on top of your cookie ball.  Dip the fork again in flour,and turn the fork perpendicular to the marks you just made and again, push straight down.

Everyday Peanut Butter Cookie

Whatever you do, do not drag the fork across the cookie dough.  This will not make the perfect little checkered square I know you’re looking for.

Happy baking! And tip, these everyday peanut butter cookies are best enjoyed warm with a glass of milk.  

Everyday Peanut Butter Cookie Pin

 

Everyday Peanut Butter Cookies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 3 dozen
Ingredients
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup butter flavored Crisco
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cup creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/12 cups flour
Instructions
  1. Preheat the oven to 350F and line baking sheets with parchment paper or baking mats*
  2. Beat the butter and Crisco together in the bowl of a stand mixer for 2-3 minutes.
  3. Once light and fluffy, add in both sugars and beat another 1-2 minutes.
  4. Add the eggs, 1 at a time, beating with each addition.
  5. Mix in the vanilla extract and peanut butter.
  6. Mix in the salt, baking soda, and flour until fully combined.
  7. Scoop into tablespoon-size balls (or use a medium cookie scoop) and place on a prepared baking sheet.
  8. Use a floured fork to make criss-cross designs on top (see tips in the blog post above).
  9. Bake for 10-minutes.
  10. Remove from oven and allow to cool on a cooling rack.
  11. Store in Tupperware for 1 week at room temperature or freeze for up to 3 months.
Notes
*I bake on the convection setting, adjust the temperature accordingly for your own oven.

 

Raspberry Rhubarb Galettes for Two

by

Raspberry Rhubarb Galettes served with a dollop of fresh whipped cream make for a rustic yet elegant summertime dessert that’s both sweet & tart.

Raspberry Rhubarb Galettes

I’ve been inspired to bake with rhubarb lately.  I feel as if rhubarb is a highly underutilized vegetable (and yes, it’s a veggie, not a fruit!).  Growing up, I always turned my nose up at rhubarb but now, I have a new appreciation for its tart flavor, unique shape, and beautiful red color.

Check out other rhubarb recipes here

While strawberry and rhubarb are a traditional pairing, I chose to switch up the berry to create these raspberry rhubarb galettes.  I really enjoyed berry swap because the raspberries add a jammy flavor to the galette when cooked that compliments the subtle tartness of the rhubarb.

Balancing the Sweet & Tart

While rhubarb does have a traditional tartness, to ensure it’s not too tart, I used a hack I learned while watching Martha Stewart’s Bakeaway Camp.

In one of the episodes, Martha advises bakers to soak prepped rhubarb in sugar-water for 30-minutes prior to incorporating it into the dessert to balance out the tart flavor.

I found the tip extremely helpful as I was concerned my rhubarb and the minimal sugar in the actual filling may result in a galette that was too tart and not quite dessert-like.

Obviously, Martha’s tip worked like a charm to sweeten the rhubarb prior to baking without becoming too sugary.

I found that even when the raspberry rhubarb galettes are served with fresh whipped cream that’s been lightly sweetened with powdered sugar, the jammy, tart galettes make for a pleasant summertime dessert option that’s neither too sweet nor too tart (in my opinion!).

I really hope you enjoy these galettes. Happy baking!


Raspberry Rhubarb Galettes for Two
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2 galettes
Ingredients
  • 1¼ cups all-purpose flour
  • 2 pinches salt
  • 4 tablespoons cold unsalted butter
  • ¼-1/3 cup iced water*
  • 1¼ cup rhubarb, cut into ½ pieces
  • 1 cup raspberries
  • ½ cup sugar, divided plus more for baking
  • 1 tablespoon tapioca flour
  • Juice of a half lemon
  • ¼ cup + 2 tablespoon whipping cream
  • 2 tablespoon confectioner's sugar
Instructions
  1. Make the crust by placing the flour, salt, and cold butter into a food processor and pulse 7-8 times until the mixture looks like a loose crumb. Stream in a ¼ cup water until the dough just comes together. It should be crumbly but when you squeeze a handful of it together, it should stay in a clump. If it does not clump, add the remaining ice water, pulsing a few more times.
  2. Turn the dough out onto a lightly floured surface and mound it into a single ball. If it's still crumbly, add another tablespoon of water until everything holds together. Do not overwork the dough.
  3. Once it all holds together, split the mound in half. Form each half into a round, flat disc. Wrap each in plastic wrap and place in the fridge for 30-45minutes to chill.
  4. While the dough chills, place the cut rhubarb in a medium-size bowl and cover with cool water. Stir in a ¼ cup sugar and allow the rhubarb to soak for at least 30-minutes. After 30-minutes, drain the water from the rhubarb, dry off the pieces on a piece of paper towel, then place the rhubarb pieces into a clean, dry medium-size bowl. Add in the raspberries, the remaining ¼ cup of sugar, lemon juice, and tapioca flour and stir to combine. Allow the fruit to sit while you prep the pastry.
  5. Preheat the oven 400F and line a baking sheet with parchment or a silicone baking mat.
  6. Remove the pastry discs from the fridge. Place a single disc onto a lightly floured surface and roll it into a 9-inch circle. Gently move the rolled circle to the prepared baking sheet and repeat with the remaining disc.
  7. Pile the fruit mixture into the center of each pastry circle, mounding into the middle with about 1-2 inches border. Gently fold the excess pastry up around the fruit, crimping the edges so they stay in place.
  8. Using a pastry brush, gently brush the pastry with 2 tablespoons heavy whipping cream and sprinkle with sugar. Bake for 30-35 minutes in the oven until the pastry is golden brown. Allow to cool for at least 10-minutes before serving.
  9. While the galettes are cooling, make the whipped cream by placing the ¼ cup of heavy whipping cream in a small bowl with 2 tablespoons of confectioner's sugar. Using a handheld mixer, mix the heavy whipping cream until thick and fluffy.
  10. Serve galettes with a dollop of whipped cream on top.
Notes
*To measure ice water, measure out the ¼-1/3 cup water THEN place the ice cubes in it but when you add the water to the flour, do not add the ice. Strain the ice out.

 

Everyday Chocolate Chip Cookies

by

Everyday Chocolate Chip Cookies are the classic chocolate chip cookies from my childhood.  It’s the recipe my Mom made my entire life and in honor of Mother’s Day, I’m sharing it with you.

To perfect these cookies, be sure to use brand-specific ingredients as listed.

Every Day Chocolate Chip Cookies warm on the table

Some recipes aren’t meant to be changed. In fact, changing them, modifying ingredients, attempting to make them healthy, might actually be WRONG.

Case in fact: my Mom’s chocolate chip cookie recipe and what I consider, my Everyday Chocolate Chip Cookies.

Every Day Chocolate Chip Cookies warm on the table plated

When you want your mother’s chocolate chip cookies, you may be craving chocolate….but you may also be craving comfort.

And during this time of uncertainty, I’m sure we can all use a little comfort. 

Some of us are away from family, worried about the future, concerned about jobs, or stressed because we’re balancing the needs to homeschooling with work, finances, and this new everyday life.

In those cases, we need some comfort.  And these Everyday Chocolate Chip Cookies are just that. Comfort.

Every Day Chocolate Chip Cookie Bite

Food Evokes Memories

My mom’s chocolate chip cookies are my comfort food.  I specifically remember a time in college when I came home one weekend, devastated and upset by an event that happened [something that I look back on now as trivial but at the time viewed as detrimental].

When I arrived home that morning, my mom was in the kitchen baking chocolate chip cookies.  I sat at the kitchen table with a glass of milk, ate warm chocolate chip cookies, and cried while I talked to my mom about what was bothering me. And afterward, I felt better.

Everday chocolate chip cookie dough

Yes, sharing my thoughts with my mom while eating her warm, fresh out of the oven chocolate chip cookies, made me feel better.

It’s often stated that you shouldn’t comfort yourself or hide your feelings with food – but there’s always an exception.  And in those cases — like as today in this pandemic, isolating world, my mom’s chocolate chips cookies are love in the physical form.

Me, Mom & Dad

They are comfort and they make people feel better.  I mean, they aren’t magical but I’m damn sure you’ll feel better after eating them.

Everday chocolate chip cookies cooling

So when I need some comforting and I’m miles away from my mom (which is always or at least has been for the past 10 years) but yearning for her comfort and a hug – her cookies are the closest thing I get to feeling that embrace.

I’ve also learned that in order for them to truly be comforting, they need to be made using the exact same brands of ingredients she uses.  Using an alternate will not deliver the same taste, love, or comfort.  They’ll still be delicious, so go for it, but they won’t be exactly like my mom’s.

 

The Original Recipe

Screen Shot 2014-02-22 at 10.03.45 AM

So, in honor of Mother’s Day this weekend, here’s my mom’s chocolate chip cookie recipe, the Everyday Chocolate Chip Cookie recipe with the exact brands you need to make them taste just like my mom’s comforting, loving hug in cookie form.

Tip from mom, for perfectly round and evenly sized cookies, use this scoop, the 1.5 tablespoon which is what’s used for making this recipe.

Enjoy, and Happy Mother’s Day.


Mom's Chocolate Chip Cookies
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4 dozen
Ingredients
  • ½ cup butter flavored Crisco
  • ½ cup Land O'Lakes unsalted butter**
  • 1 cup domino Granulated sugar
  • ½ cup, packed Domino light brown sugar
  • 2 large eggs
  • 1 tsp McCormick Pure Vanilla Extract (brown color, not clear!)
  • 2½ cups Gold Medal All-Purpose Flour, sifted
  • 1 tsp Arm & Hammer Baking Soda
  • 1 tsp salt [table salt, none of that fancy sea stuff]
  • 12 ounces Nestle Semi-Sweet Morsels*
  • 1 cup Nestle Premier White Chocolate Morsels, optional
  • ½ cup chopped walnuts, optional
Instructions
  1. Preheat oven to 375°F (I bake on the convection setting, adjust accordingly for your own oven if you do not)
  2. In a stand mixer, cream together Crisco, butter, sugars, and vanilla until light & fluffy (like really let the combine for 2-3 minutes). Scrape down the sides of the bowl
  3. Beat in eggs, one at a time.
  4. In a separate bowl, sift together flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture (in 2 - 3 additions)
  6. Fold in chocolate chips and nuts, if using.
  7. Place 1.5 tablespoon-sized mounds on a cookie sheet lined with parchment or a silicone baking mat and bake for 10-11 minutes or until lightly golden in color. (It's best to rotate the sheet halfway through baking to ensure cookies are evenly browned.)
  8. Let cookies cool slightly on the tray (1-2 minutes). Then move to a cooling rack to cool completely. These cookies are best eaten warm, minutes out of the oven.
  9. Store leftover cookies in a sealed container at room temperature for a week or freeze for up to 3 months.
Notes
*My mom actually used 12 ounces Nestle Semi-Sweet Morsels and 1 cup Nestle Semi-Sweet & Premier White Chocolate Morsels but these are often difficult to find. An adequate replacement would be to sub 1 cup of Nestle Premier White Chocolate Morsels.

** If you can't find Land O'Lakes, just be sure to use unsalted butter or if you do use salted butter, adjust the salt to ½ teaspoon instead of 1 full teaspoon.

***My mom would also, sometimes, add in chopped walnuts. If you like nuts in your chocolate chip cookies, add in a ½ cup chopped walnuts when folding in the chocolate chips.