This recipe is straightforward, comes together in less than 30 minutes, and is the perfect grab-and-go breakfast or everyday little treat.

Ingredients for Lemon Poppy Seed Muffins

After testing these muffins so many times, I wanted to keep the ingredient list simple enough that the only thing you might need to go pick up from the store is poppy seeds.

Granulated Sugar. Both in the muffin and for sprinkling on top.

Zest of two lemons. I tested this recipe with the zest of just one muffin and found the flavor didn’t come through all that much. Adding the second lemon made all the difference.

Eggs. Room temperature, please! They’re so much easier to blend in.

Olive oil. Use good-quality olive oil. Trust me, you’ll taste the difference.

Greek yogurt. I’ve used low-fat Greek yogurt in these muffins, but regular should work as well.

Lemon extract. Completely optional, but if you want to punch up the lemon flavor, a little extract goes a long way.

Flour. Classic all-purpose.

Baking powder and baking soda. Both help give these muffins their signature, bakery-style rise.

Salt. No dessert is complete without it.

Poppy seeds. In case you’re wondering, poppy seeds are in the spice aisle of most grocery stores!

How to Maximize Flavor

Audrey of Red Currant Bakery grinds her poppy seeds before adding them to the muffin batter. Genius. (Watch how she makes it happen here.) Grind your poppy seeds in a spice grinder until they form a slightly clumpy texture. This helps them distribute evenly through the batter, so you don’t end up with poppy seeds stuck in your teeth. It also brings out their slightly nutty flavor. Of course, you don’t have to grind your poppy seeds if you don’t want to. But truthfully? I don’t think I’ll ever go back to tossing in the seeds whole.

For maximum flavor, rub the lemon zest into your granulated sugar before mixing the batter. Use your fingers to press the zest into the sugar granules until the sugar feels like wet sand and you can smell the lemon. This helps release the natural oils, making the whole batter much more fragrant. I also tested these muffins with and without lemon extract, and while the muffins without extract were delicious, the lemony flavor was much more prominent with the extract. Completely optional, but it definitely makes a difference.

PSA: Please for the love of all baked goods be sure to add salt. To the batter and just the smallest of pinches to the sugar sprinkled on top of the muffins as well. I promise, your batch will be all the better because of it.

Tips for Baking Lemon Poppy Seed Muffins

Bring your ingredients to room temperature. This means your eggs and yogurt. Cold ingredients hinder rising in baked goods. Ensuring that everything is at room temperature yields the best outcome.

Do not over-mix your batter. Cake batters should remain light and fluffy, and we don’t want to develop any gluten in the flour. That means no electric mixer! In fact, during my tests, I found that it was much easier to ensure even mixing when I could scrape the bowl by hand compared to the mixer.

Do not over-bake your muffins. I learned this the hard way through my many tests. Even a couple extra minutes in the oven can make your muffins dry. As soon as they are set with a clean toothpick, take them out of the oven. After a minute, carefully remove the muffins from the tray so they can cool on a baking rack. This keeps the pan’s residual heat from continuing to cook your muffins.

How to Store Leftover Lemon Poppy Seed Muffins

These muffins last about three days in an airtight container at room temperature, or 5-6 days in the fridge (simply heat them in the microwave for 10 seconds before eating). They also freeze well wrapped in parchment and stored in a ziplock bag. When ready to eat, pop your muffin into the microwave for about 25-30 seconds to thaw and you’re ready to go. Enjoy!

Lemon Poppy Seed Muffins

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 25 minutes
• Yield: 12

Print Recipe

Pin Recipe

Description

An easy muffin recipe that’s ready in 30 minutes.

---

Ingredients

• 150 grams sugar (3/4 cup)

• Zest of 2 lemons

• 2 eggs, room temperature

• 1/3 cup olive oil

• 1/2 cup yogurt, room temperature

• Lemon extract (optional)

• 180 grams flour (1 1/2 cups)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Pinch of salt

• 2 tablespoons poppy seeds, ground

• for topping: 2 tablespoons granulated sugar, 1 tablespoon ground poppy seeds, and a pinch of salt mixed together

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 F and line a 12-cup muffin tin with muffin liners. 
2. In a large mixing bowl, add the sugar and lemon zest. Using your fingers, press zest into the sugar until it feels like wet sand and is fragrant.
3. Add the eggs and with a whisk, whisk until smooth and sugar feels dissolved. Add the oil and whisk until incorporated. Add the yogurt and whisk to incorporate. If adding lemon extract, add a dash here.
4. Add the flour, baking powder, baking soda, salt, and ground poppy seeds to the wet ingredients. Whisk until just combined and the batter is smooth. Do not over-mix.
5. Using a cookie scoop, add batter to muffin tray. Spoon over about a teaspoon of the topping onto the batter in each muffin cup.
6. Bake for 15-16 minutes. Do not over-bake. Remove from oven, rest for a minute, then carefully remove muffins to finish cooling on a cooling rack.
7. Let cool before enjoying.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: muffin

Keywords: lemon poppy seed, muffins

The post This Genius Trick for Lemon Poppy Seed Muffins Makes This Recipe the Best You’ve Ever Tasted appeared first on Camille Styles.

In the hottest months of the year, you cannot beat a refreshing scoop of peak-summer fruit sorbet as a light treat to cap off a meal. I love to order one at a restaurant, but when it came to my own attempts at making fruit sorbet in a blender, I was always disappointed with the end result that was too icy and never creamy.

That is, until I unlocked my secret (incredibly simple) technique: I’m calling it the “double blend.” In today’s post, I’ll explain how it works, and share the recipe for this delicious no-churn fruit sorbet. With just a handful of ingredients and a blender, you can whip up an insanely delicious treat without the need for an ice cream maker.

The Secret to Creamy Fruit Sorbet: The Double Freeze

This no-churn fruit sorbet is the epitome of summer simplicity. It’s quick to make, bursting with fresh flavor, and doesn’t require any special equipment. The secret is all in the “double freeze” technique. In my previous attempts, I would always blend up the ingredients, pop in the freezer, then be met with a rock solid chunk of ice that was impossible to dig a spoon into.

With this technique, you remove the sorbet from the freezer, use a knife to chop it into some big chunks, then throw them back into the blender for a final whiz. This extra step ensures your sorbet is perfectly creamy and smooth.

Here Are the Basic Instructions

For the “base” recipe, let’s use this strawberry sorbet as our example. Further down the post, I’ll explain how to adapt this recipe for other flavors like homemade mango sorbet and lemon sorbet.

1. Prep Your Strawberries. Start by washing and hulling your strawberries. Place them in a blender and blend until you achieve a smooth puree.

2. Create the Simple Syrup. In a small saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar is completely dissolved. This simple syrup will add the perfect touch of sweetness to your sorbet.

3. Add a Zesty Kick. Remove the saucepan from the heat and whisk in the freshly squeezed lemon juice. The acidity from the lemon will enhance the natural flavor of the strawberries, making the sorbet tangy and refreshing.

4. Thicken It Up. Immediately whisk in the pectin or gelatin to the mixture. This step is crucial as it will give your sorbet the perfect consistency without the need for an ice cream maker.

5. Combine and Blend. Pour the mixture into the blender with the strawberry puree. Blend until everything is well combined.

6. Freeze and Blend Again. Line a loaf pan with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is solid. Once frozen, cut the sorbet into chunks and blend again until smooth. (If you’re feeling a bit indulgent, add a splash of cream for a richer texture.) This extra step ensures your sorbet is perfectly creamy and smooth.

7. Final Freeze. Transfer the smooth sorbet back into the loaf pan and freeze again until firm. This step is the final touch to achieving that perfect scoopable consistency.

8. Serve and Enjoy. Your no-churn strawberry sorbet is ready to be enjoyed! Scoop it into bowls or cones and enjoy.

How to Adapt This Recipe for Other Flavors of Sorbet

How to make mango, raspberry, peach, pineapple, or blueberry sorbet. All you have to do is swap three cups of your chosen fruit in place of the strawberries.

How to make lemon, coconut, or blood orange sorbet. These are slightly different because you’re using liquid (citrus juice or coconut milk) instead of the pureed fruit. You’ll skip the first step of puréeing, and instead you’ll add the liquid straight into the simple syrup before blending. I explain exactly how to do this in the recipe card below.

Tips for the Perfect Fruit Sorbet

• Freshness Matters. Use the ripest, freshest fruit you can find for the best flavor.
• Adjust Sweetness. If your fruit is very sweet, you might want to reduce the sugar slightly.
• Storage. Keep your sorbet in an airtight container in the freezer to prevent ice crystals from forming.

Other Recipes to Bookmark:

Lots more light and refreshing fruit desserts.

This summer fruit salad with crushed meringue is like a deconstructed pavlova—to die for.

A summer fruit fool with only four ingredients.

No-Churn Fruit Sorbet

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 1 hour 5 minutes

Print Recipe

Pin Recipe

Description

A simple and delicious five-ingredient fruit sorbet made in the blender.

---

Ingredients

STRAWBERRY SORBET:

• 1 pint strawberries
• 1/4 cup sugar
• 1/4 cup water
• Juice of lemon
• 3/4 teaspoon pectin (or can sub gelatin)
• Splash of cream (optional)

MANGO SORBET:

• Sub 3 cups frozen mango chunks for the strawberries

LEMON SORBET:

• 1/2 cup sugar
• 3/4 cup water
• 3/4 cup lemon juice
• 3/4 teaspoon pectin
• 2 tablespoons honey

Cook Mode Prevent your screen from going dark

---

Instructions

STRAWBERRY SORBET:

1. Blend strawberries into puree.
2. Dissolve sugar in water over low heat.
3. Remove from heat, whisk in lemon juice and then pectin, and immediately add to the strawberries. Purée.
4. Transfer to a loaf pan lined with plastic wrap and freeze.
5. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
6. Freeze again. Eat!

LEMON SORBET:

1. Dissolve sugar in water over low heat.
2. Remove from heat, whisk in lemon juice, pectin, and honey. Blend to fully incorporate the pectin. 
3. Transfer to loaf pan lined with plastic wrap and freeze.
4. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
5. Freeze again. Eat!

• Prep Time: 60
• Cook Time: 5

The post Finally: A 5-Ingredient Fruit Sorbet You Can Make In the Blender appeared first on Camille Styles.

With sweet summer strawberries, zesty lemon, a crunchy crumble topping, and a delicious cake base upgraded with the texture of cornmeal, this cake recipe is like if a coffee cake and strawberry shortcake had a baby. (Said differently: it’s delicious.)

I’m sharing all my cake-baking tricks and a few recipe notes below. Gather up your ingredients and let’s get baking!

Ingredients for Strawberry Olive Oil Cake

You probably have most of the ingredients on hand for this cake in your pantry already, but there are a few extras that’ll take it to the next level.

• Granulated sugar. The base of our sweet treat.
• Lemon zest. Rubbed into the sugar, it releases all that magical citrusy flavor.
• Olive oil. Use the good stuff—trust me, you’ll taste it.
• Eggs and egg yolk. The extra egg yolk helps add extra moisture to this recipe.
• Greek yogurt. I’ve made this with low-fat skyr and it works just fine, but you can also use full-fat.
• Flour. All-purpose is perfect.
• Baking powder. To help our cake rise.
• Salt. No baked good is complete without it.
• Strawberries. This cake’s pièce de résistance—and what solidifies it as a summer-coded treat.

Tips for Baking

Having tested this recipe quite a few times, I’ve picked up a few notes along the way.

• Rub your lemon zest into the sugar. Using your fingers, rub the zest into the sugar until it becomes sandy in texture and the lemon is fragrant. This is the best way to get the most flavor.
• Pulse the polenta in the food processor. I like the little crunch that the polenta adds to the cake, but to ensure that I don’t end up with cornmeal pieces that are too large, I like to pulse the cornmeal in the food processor a few times to ensure it blends easily into the batter.
• Thinly slice the strawberries. I usually have qualms with fruits in cakes. They always end up soggy and making the batter soggy as well. By thinly slicing the strawberries and adding them to the top, they retain their bright flavor without adding extra moisture to the batter.
• Salt. Please add salt to your desserts. I’m begging. A pinch sprinkled into the crumble topping and incorporated into the batter elevates all the flavors.

How to Serve Strawberry Olive Oil Cake

After the cake is out of the oven, let it cool completely. Hard, I know. Once cooled, give the cake a little shake of granulated sugar. It makes everything look extra pretty and café-worthy. You can also pile freshly chopped strawberries or spoon strawberry jam on top to lean into the flavor. I also like to serve this cake alongside some freshly whipped vanilla cream or a scoop of ice cream. Pro tip: It also makes a delicious breakfast the next day served alongside a cup of coffee.

Store the cake in an airtight container on the counter for up to two days. But you’ll be lucky if it lasts that long. Keep scrolling for the recipe!

Strawberry Olive Oil Cake

---

★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 1 hour

Print Recipe

Pin Recipe

Description

The best summer cake with seasonal strawberries and olive oil.

---

Ingredients

Units USM

For the Cake:

• 150 grams granulated sugar
• zest of 1 large lemon
• 1/4 cup olive oil
• 2 eggs
• 1 egg yolk
• 140 grams Greek yogurt
• 180 grams all-purpose flour
• 60 grams polenta/cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 – 6 strawberries, thinly sliced

For the crumble:

• 4 tablespoons butter at room temperature
• 60 grams all-purpose flour
• 75 grams granulated sugar
• pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the crumble. Add all of the ingredients into a bowl and bring together until combined and dough comes together like a sugar cookie dough. Set aside.
2. Preheat oven to 350 F.
3. In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar until it feels like sand. Add the olive oil and whisk together.
4. Add the eggs and egg yolk and whisk until combined. Add the yogurt and whisk together until smooth.
5. Add the flour, polenta, baking powder, and salt. Slowly fold the batter together, making sure you don’t over-mix.
6. In a lined 8 inch cake pan, add the batter. Crumble over half of the crumb mixture. Layer over thinly sliced strawberries, then the rest of the crumble.
7. Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from oven and let cool for 5 minutes before removing from pan and letting cool on a wire rack.
8. To serve, dust with powdered sugar and fresh strawberries. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: cake

Keywords: olive oil, strawberry, cake

The post I Bring This Strawberry Crumble Cake to Every Summer Gathering appeared first on Camille Styles.

I know, I know: you saw the word meringue in the title and I’m over here saying “no effort.” But I promise this is the real-deal, low-effort dessert. I’m sharing my tips and tricks for the easiest meringue that can be prepped ahead of time, how to get the most flavor out of your summer fruits, and tips to dress up the recipe so that it’s ready for any summer gathering.

Summer Fruit Salad Ingredients

Summer fruits. Ripe strawberries, sweet cherries, peaches, and plums are all great options for this fruit salad.

Lemons. Using both the juice and the zest ensures you get the most flavor.

Salt. No dessert is complete without salt!

Honey. I prefer the floral flavor that honey adds over granulated sugar, but you can use the latter if you prefer.

Mint. Optional, but I like the freshness this herb imparts.

Egg whites. Whipped up and baked, these are the driving force of your crispy, crunchy meringue.

Sugar. For the meringue, we’ll want to use granulated sugar.

How to Prepare Crunchy Meringue

As I said earlier, the meringue is incredibly easy to make for this recipe. You don’t need to stress about making it look perfect. We’ll just be drying it out.

First, let your eggs come to room temperature. It’s often easier to separate yolks while the eggs are cold, so I like to separate my eggs and then let the egg whites come to room temperature. When you whip your eggs, this helps them build structure.

Gradually add the sugar. As we whip our egg whites, we also want to make sure to add our sugar in about a tablespoon at a time. This will ensure that the granules all become incorporated. Once the sugar is incorporated, we’re going to turn up the speed on the mixer and whip until the meringue becomes super glossy and thick in texture.

Bake your meringue. Instead of piping pretty rosettes or trying to shape a large amount of meringue, we’re spreading a thin layer of meringue onto a lined baking sheet. Once this bakes and dries, we’ll crush the meringue into crackly pieces. Don’t worry about making it look perfect—it’s going to get crushed!

The best part of this meringue is that once you break it up into pieces, you can store it in an airtight container and it’s ready to go for any future desserts.

How to Maximize the Flavor of Your Summer Fruit Salad

Fruit salad is one of those deceptively simple recipes that can be ruined very quickly. It’s all about balancing textures and flavors so that the salad feels cohesive, rather than a mish-mash of ingredients.

When it comes to texture, we’ll mix macerated and freshly chopped fruits. Especially if you’re using berries, ensuring that you include some fresher and firmer fruits keeps the texture from feeling mushy and soft.

Think about which fruits boast a stronger flavor. I find cherries and strawberries to be a bit stronger in flavor, versus something like a blueberry or melon.

Prep Tips

• Chop all fruits to the same size. That means halving or even quartering larger strawberries, chopping up peaches, etc. Even sizing means every spoonful has a little bit of everything.
• Lemon and salt bring your salad together. When macerating fruits, alongside the sugar, I like to add a squeeze of lemon and a pinch of salt. Salt brings out the flavor of every fruit, so even just a pinch makes a big difference.
• Serve meringue on the side. If serving to guests, I like to create a little assembly line with some whipped cream and a bowl of the meringue so guests can help themselves as they like. It’s so chic—and they’ll never know how easy it was for you to prepare.

Summer Fruit Salad and Crushed Meringue

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi

Print Recipe

Pin Recipe

Description

An easy summer dessert featuring a simple meringue and the season’s freshest flavors.

---

Ingredients

Units USM

• 4 egg whites at room temperature
• 150 grams granulated sugar
• 1/2 teaspoon salt
• 2 cups strawberries, chopped
• 2 cups sweet cherries, halved
• 1 tablespoon honey
• zest of 1 lemon
• juice of 1/2 lemon
• pinch of salt
• toppings for garnish: mint, toasted almonds, whipped cream, etc.

Cook Mode Prevent your screen from going dark

---

Instructions

For the meringue:

1. Line two large baking sheets with parchment paper. Preheat oven to 200 F.
2. In the bowl of a stand mixer, add the egg whites and beat on medium-high until soft peaks begin to form.
3. Add the sugar in about a tablespoon at a time until all the sugar has been incorporated. Add the salt.
4. Turn the mixer to high and beat egg whites for about 4 minutes, until the egg whites have become glossy and thick in texture.
5. Using an offset spatula, spread a thin layer of meringue onto the parchment paper. You can also pile up any leftover meringue in any shape you prefer.
6. Bake in the oven for about 2-3 hours until the meringue is dry to the touch. Turn off the heat and let the meringue cool in the oven, preferably overnight.
7. To store, remove meringue from parchment and crush as desired.

For the Fruit Salad:

1. Chop fruits and add to a large bowl. Add the honey, lemon juice and zest, and pinch of salt. Let sit for about 10-15 minutes in the fridge until ready to serve.
2. To serve, layer fruits into a bowl and top with crushed meringues. Add any other toppings of choice. Enjoy!

The post This Summer Fruit Salad With Meringue Is So Chic—And It’s Deceptively Simple appeared first on Camille Styles.

What makes a good key lime pie?

In the summertime, my dessert cravings lean bright, zingy, and full of zest. Sweets that are refreshing at the end of a meal but still satisfy the need for a little treat. The best key lime pie recipe checks all the boxes of a stellar summer dessert. It’s one that celebrates the season and will keep everyone lingering around the table a little while longer. To confirm once and for all what constitutes the best key lime pie, I was more than a little excited to put a few recipes to the bake-off test.

Taste-Testing Parameters

My team of seven taste testers all aligned on the following guidelines when ranking each of the pies.

1. Filling Flavor. Bright and zesty without being too acidic or sweet. Lime should be forward but not overwhelming.
2. Filling Texture. Creamy and smooth, not too dense but firm enough to hold its shape.
3. Crust Texture. Should add a nice crunch without detracting from the pie.

What You Need to Make Key Lime Pie

Most key lime pie recipes only call for a handful of ingredients.

Key limes (juice and zest). Given that it’s in the recipe’s name, this is your most crucial ingredient. And no—when you’re making the classic summertime pie, you can’t shortcut it with key lime juice. For the best flavor, select limes that are plump and give a little when squeezed. (This makes them easier to juice.) Don’t forget: always zest your limes before squeezing.

Sweetened condensed milk. This is canned milk from which water has been removed and sugar has been added (not to be confused with evaporated milk). It’s what gives your pie a sweet, creamy flavor and texture without the extra moisture you’d get from regular milk or cream.

Egg yolks. Some recipes have them, others don’t. In the ones that do, not only do they help the pie set, but the yolks lend a nice richness to each bite.

Graham cracker crumbs. For many people, this is their favorite part of the pie. A traditional graham cracker crust yields a buttery layer underneath the cool, creamy filling.

Heavy cream. This will be for your whipped cream topping. And while optional, I love the fluffy white cloud that lightly sits atop each slice. Whipped up with some powdered sugar and vanilla extract, the flavor is simple but sublime.

Ingredient Substitutions

A mix of fresh lemon and lime juice. If you don’t have key limes readily available, you can mimic their tart, floral flavor by opting for a 1:1 blend of lemon and lime juice. Freshly squeezed, of course.

Coconut milk. In a saucepan, whisk together a can of full-fat coconut milk with 1/4 cup of sugar. Bring to just below a boil and simmer for 30 minutes until thickened. The resulting flavor will lean a little tropical—perfect for the vibe of your key lime pie. It’s a great dairy-free alternative to sweetened condensed milk.

Crisp cookies. If you’re not a graham cracker enthusiast or simply ran out, you can swap in nearly any other crisp cookie for a similar texture in your crust. Think: speculoos or ginger snaps, animal crackers, or even vanilla wafers. All will change up the flavor slightly, but add their own unique variation.

5. The Barefoot Contessa: Frozen Key Lime Pie

When I first tried this recipe, I had to go back and double-check that I hadn’t missed something, which usually isn’t a great start.

Pros:

• Easy to prepare. The pie is almost entirely no-bake with the exception of the graham cracker crust, which is baked then filled and frozen.

Cons:

• Raw eggs yolks. Because this pie is frozen, the raw egg yolks remain raw. Some traditionalists note that key lime pies can be made with an uncooked filling, but we found that the flavor leaned eggy as a result.
• Texture. The recipe says to set the pie out ahead of slicing so you can slice through. However, the pie was practically melted within 30 minutes.

The takeaway: Overall, I like the novelty of a frozen pie, but we had a few structural qualms with this one. If you try it, eat it straight out of the freezer to ensure a solid pie.

4. Petra Paredez: Key Lime Meringue Pie

Our notes on this pie were pretty positive and everyone enjoyed their slices. There were, however, a few technicalities that felt unnecessary rather than truly additive to the pie’s overall quality.

Pros:

• Good flavor. The flavors were very well-balanced without being too sweet, and the acidity of the lime cut through the indulgent creaminess beautifully.
• Efficient use of ingredients. Because the filling only calls for yolks, you use the leftover egg whites in the meringue topping.

Cons:

• Meringue topping. There was some debate about whether the meringue topping was necessary. While the salted vanilla meringue was tasty, most taste testers preferred a whipped cream topping to the meringue.
• Too many unnecessary steps. As the person who assembled every single recipe, I thought it was a lot of extra effort and dishes to make meringue when whipped cream would have been perfectly fine.

The takeaway: In the end, this pie recipe was good, but some of the other recipes edged it out on technicalities.

3. Grandbaby Cakes: Key Lime Pie

To be clear: this is a really good key lime pie recipe. However, the lack of lime zest yields a flavor that’s less of the traditional tangy punch. And while still delicious, we’re after something that distinctly screams key lime pie.

Pros:

• Vanilla extract. While many other recipes also include vanilla extract, here, it added a lovely floral bite to the filling.

Cons:

• No lime zest. We were skeptical at first when we realized this recipe only called for lime juice. It could use a little more of the classic key lime flavor the zest delivers.
• Slightly too sweet. Again, slightly. If you have a sweet tooth, you’ll love it. But if you like your desserts to have a savory edge, you’ll want to skip this one.

The takeaway: If you want to punch up the limey-ness, mix zest into the filling. The texture was incredibly smooth and overall, this made for a pretty good pie.

2. Hummingbird High: Key Lime Pie

This key lime pie had all the makings of a classic and earned very high marks. The recipe combines Miette’s homemade graham crackers with Martha Stewart’s Key Lime Pie Filling mixed together in one pie pan.

Yes it’s extra effort, so you have my permission to use store-bought crackers. When it came to the final judging, we loved the filling’s zingy, lime-filled flavor. And with this pie’s creamy texture, we were all fast fans.

Pros:

• Homemade graham crackers. I’ll admit, this was my first thought: Do we really need to make homemade graham crackers when it’s so easy (and convenient!) to buy a box? However, the homemade crackers give the crust a noticeable textural difference. It’s crisp while retaining an unbelievable butteriness that pairs so well with the creamy filling.
• Flavor. This pie’s filling is zingy and filled with lime-forward flavor.
• Texture. Creamy doesn’t begin to describe the perfect, luscious bite.

Cons:

• Time-intensive. Because this recipe calls for a few additional steps (hello, homemade graham crackers), this is not a project to be taken on when you’re in a time crunch.

The takeaway: This pie is delicious and exciting, making the most of a unique approach that, while requiring extra time, is totally worth the effort.

1. A Cozy Kitchen: Key Lime Pie With Coconut

Drumroll please… this might be one of the best key lime pies I’ve ever had. But I’ll admit: I was skeptical at first because of the coconut milk added to the filling. I knew the flavor would work well, but I didn’t know if it would be too overpowering when paired with the limes.

Pros:

• Coconut milk in place of the sweetened condensed milk. Again, I was skeptical. However, the coconut milk acted as a nice sweet base that helped temper the lime and kept it from being too acidic.
• Well-balanced flavor. The lime flavor was upfront without being overwhelming, and the one thing I noticed after baking every single pie was that Adriana’s recipe is the only one that calls for salt in the filling. That makes a difference in terms of bringing out the flavors.
• Texture. Absolute perfection, with a thick creaminess that’s hard (re: impossible) to pass up.

The takeaway: With zero cons to cite, this is the undisputed best key lime pie recipe. In fact, it’s the only one that all of my taste testers ate in its entirety. Run, don’t walk to make this pie.

The post Hands Down, This Is the Best Key Lime Pie Recipe on the Internet appeared first on Camille Styles.

With a name meaning “blessed between the melons,” Peppler’s recipe draws from a Spanish saying, “bendito entre las mujeres” or “blessed among the women.” This appetizer is far from your typical serving of fresh fruit—sprinkled with a touch of salt and a sweet chilled white wine; it’s one of those dishes that inspires one to remember—the simplest things are so often the best.

Ingredients You’ll Need

Peppler’s recipe keeps things easy and breezy—leaving more time for sun and sand.

Charentais melon: A type of French Cantaloupe, Charentais melon is distinct in flavor and slightly more intense in aroma than the melon we know and love. However, if a cantaloupe is all you can get your hands on, feel free to sub it in.

Sweet white wine: Muscat de Beaume-de-Venise or Sauternes are Peppler’s picks, but anything you have on hand will do.

Flaky sea salt: fruit brushed with a bit of salt is a highly underrated summer snack.

Bendita Entre los Melones

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Rebekah Peppler

Print Recipe

Pin Recipe

Description

Literally “blessed between the melons,” this recipe title is inspired by a Spanish saying, “bendito entre las mujeres” or “blessed among the women.”

---

Ingredients

Units USM

• 1 ripe Charentais melon (or other orange-fleshed variety), chilled
• 2 ounces [60 ml] sweet white wine such as Muscat de Beaume-de-Venise or Sauternes, chilled
• Flaky sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut the melon in half crosswise. Scoop out and discard the seeds. Add 1 ounce of wine to each half, sprinkle the edges with salt, and serve.

The post Boozy Melon Might Just Be the Most Brilliant Way to End a Summer Meal appeared first on Camille Styles.

They are truly baked with love. My mom is a sensualist when it comes to delicious pastries and desserts, breathing in the aromas and savoring the tastes of every fresh-from-the-oven treat that comes from her hands.

The (Only) One-Bowl Brownies Recipe You Need

Almost all of my favorite desserts are ones my mom has made for us for as long as I can remember. Italian cream cake, buttermilk pie, and these one-bowl brownies. I think that I took their glorious simplicity for granted until I grew up and tried many other inferior brownie recipes. I finally realized these were something special.

When I recently asked her for the recipe, mom texted me a faded, oil-splattered photo of an old typed recipe that she’d torn from her old McCall’s cookbook, along with the words, “I’ve made these dozens of times, and keep a little Pyrex pan for when I want to make a half recipe. It’s dangerous to have the whole batch around!”

Why You’ll Love This Brownies Recipe

What is it about these that makes them so good? For one, the texture is almost soufflé-like—a lacy crisp cocoa top that shatters into blissful shards the moment you bite into it.

The fact that these only have eight ingredients that are always in my pantry is another plus. And did I mention it’s a one-bowl wonder? Most importantly, there’s something about the simplicity of the bitter unsweetened chocolate that yields the most satisfying, food-gasm-inducing flavor.

A few good things to know about the best brownie recipe I’ve ever made (or eaten): 

• These freeze beautifully. Just let cool completely, slice, then pop into a ziploc freezer bag for up to a couple months. When you’re ready to eat, gently warm in the oven or microwave at medium power.
• Feel free to add nuts. The original recipe calls for chopped toasted walnuts. I leave them out because Adam prefers his brownies “pure,” but feel free to stir in a cup of chopped nuts of choice as the final step if you like.
• For a thinner brownie, use a 9×9″ baking pan. Just reduce the bake time by five minutes or so.
• Dress them up for a dinner party. Add whipped cream and chocolate shavings, or crumble and layer them in a glass with whipped cream and fresh raspberries.

One-Bowl Brownies Recipe

---

★★★★★

4.9 from 18 reviews

• Author: Camille Styles
• Yield: 12 brownies

Print Recipe

Pin Recipe

Description

I had to beg, but finally—my mom shared her famous one-bowl brownies recipe! It’s easy, chocolatey, and oh-so fudgy. Get ready to be obsessed.

---

Ingredients

Units USM

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, at room temperature
• 2 ounces melted unsweetened chocolate, cooled slightly
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking powder
• 1/4 teaspoon kosher salt
• flaky sea salt, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 325. Line an 8×8″ baking pan with parchment paper, then spray with nonstick spray.
2. In the bowl of a standing mixer, beat butter and sugar at medium-high speed for about 3 minutes, until light and fluffy. Beat in eggs one at a time, then beat in chocolate and vanilla.
3. Add flour, baking powder, and salt, and use a fork to gently combine. Turn the mixer on low speed and beat just until combined. Scrape down sides and turn on mixer on low for a few seconds to combine.
4. Transfer mixture to prepared pan, and spread top evenly. Bake for 30 minutes, or until a knife inserted in center comes out dry. (A few crumbs sticking to it is good, you just don’t want it to be wet.)
5. Lift brownies out of pan using parchment paper, sprinkle with flaky salt, and let cool for at least 10 minutes before cutting. It will be tough, but be patient! Eat warm or at room temp.

The post The Only One-Bowl Brownies Recipe You Need—Courtesy of Camille’s Mom appeared first on Camille Styles.

Why You’ll Love This Strawberry Cake Recipe

Number one? This delicious dessert comes straight from the kitchen of the renowned chef and co-owner behind Scratch Restaurants, Margarita Kallas-Lee. Our team recently visited Margarita and her husband Phillip at their Austin home for what can only be described as the best dinner we’ve had in recent months. We were obsessed with its summery simplicity, sinking our forks and knives into a perfectly seasoned steak, scooping up seconds of a stunning tomato salad, and expanding our appetites for a best-ever strawberry cake.

Other reasons it’s so incredible. Whereas other desserts have you prepping for hours and worrying about the final result (and whether or not it’ll actually come out of your cake pan—terrifying), this strawberry cake recipe involves layering a few easy components together in a Pyrex pan. And though ease isn’t often paired with a gorgeous presentation, this recipe checks both boxes. When Margarita brought it to the table, we were floored. Then she served it up, and we were speechless.

Creamy, fruity, and with just enough tang from the mascarpone, meet the warm-weather dessert of your dreams.

Tips for Making Strawberry Cake With Mascarpone Cream

You’ll be making three separate components: the angel food cake, macerated strawberries, and mascarpone cream.

Get good mascarpone cream. This is where the cake’s flavor complexity is built. You want a mascarpone that has enough flavor on its own to compete with the cake’s sweeter ingredients.

Don’t skip the orange zest. Citrus and strawberries? A flavor match made in heaven. You’ll incorporate a teaspoon of orange zest into the mascarpone cream which goes a long way. Zest your orange straight over the bowl—that way, you’ll get even more of the fruit’s natural oils.

Carefully fold your angel cake ingredients together. You’re working with a lot of egg whites and not a lot of cake flour. Because of that, you’re relying on the former for this cake’s rise. Though you’ll want to incorporate the sugar and flour mixtures together completely, be mindful not to lose too much of the air that you beat into your egg whites.

Strawberry Cake With Mascarpone Creme

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Margarita Kallas-Lee
• Yield: 4-8 servings

Print Recipe

Pin Recipe

Description

Simple, but delicious, this strawberry cake combines creamy, comforting flavors with a crowd-pleasing presentation.

---

Ingredients

Units USM

For the angel food cake:

• 350 grams sugar
• 133 grams sifted cake flour
• 12 egg whites
• 1 1/2 teaspoons cream of tartar

For the macerated strawberries:

• 1 1/2 pounds strawberries
• 65 grams sugar
• 1 gram salt
• 1 gram vanilla

For the mascarpone creme:

• 1,000 grams mascarpone (use really good mascarpone!)
• 200 grams sugar
• 1 gram vanilla
• 2 grams salt
• 800 grams cream
• 1 teaspoon orange zest

Cook Mode Prevent your screen from going dark

---

Instructions

For the angel food cake:

1. Whip egg whites and cream of tartar until foamy.
2. Add 1 cup of the sugar and whip until soft peaks form.
3. In 3 additions, add in the sifted flour/sugar mixture with a spatula. (Sift very slowly and fold in several additions.)
4. Use a 9×13 Pyrex pan lined with parchment.
5. Bake at 325 F for 30-40 minutes.
6. Cool the cake on a cooling rack. When completely cool, slice 2-inch slices of the cake horizontally.

For the macerated strawberries:

1. Dice 1 pound of strawberries into a bowl. Reserve the final 1/2 pound of strawberries for assembly. Add sugar, salt, and vanilla. Use your hand to massage the sugar, salt, and vanilla into the strawberries which will start to release the strawberry liquid. Let it sit for 20 minutes.

For the mascarpone creme:

1. Reserve 200 grams of your cream and put it into a small pot with salt, vanilla, and orange zest. Heat it to scalding and then let cool until it comes to room temperature.
2. Take the rest of the cream and whip it until stiff peaks.
3. In a separate bowl combine mascarpone and sugar and mix with a spatula until the sugar dissolves.
4. Add the room temperature cream (strained) into the mascarpone and sugar mixture, then combine the whipped cream with a whisk. Be careful not to over-whip!

To assemble:

1. Reserve half a pound of strawberries and slice them very thin on a mandolin. Dip the sliced strawberries in the maceration liquid and line the Pyrex pan with the sliced strawberries, as well as the top of the cake.
2. Line the Pyrex pan with the sliced strawberries, then put angel food cake on the bottom layer, then the mascarpone creme, then the diced macerated strawberries, then another layer of cake and mascarpone creme to the top. Garnish with sliced strawberries for presentation.

The post Strawberry Cake With Mascarpone Creme appeared first on Camille Styles.

The Case for Putting Nuts in Your Muffins

I’ve gone on record saying that I loathe nuts in my desserts. I don’t want walnuts in my brownies or chocolate chip cookies, butter pecan ice cream is a pass, and—hot take—I can’t handle a Snickers bar. The texture feels more like a nuisance than a way to enhance a treat. Maybe you’ll say I’m being extreme, but nuts are like land mines getting in the way of a fudgy brownie or fluffy cake.

The exception to this rule is putting the nuts on top of the dessert. Garnishing a cake with slivered almonds or a nutty crumble is my preferred method of utilizing nuts in baked goods. And that’s exactly what we’ve done here with this banana nut muffins recipe. We’re taking all the best parts of the banana nut muffin and adding a few tweaks to keep the texture and flavor top-notch.

Key Ingredients for these Banana Nut Muffins

• Pecans. Substitute with whatever you have on hand. Walnuts or almonds are great alternatives.
• Oats. Optional, but I like playing on the slightly nutty flavor of oats for the topping.
• Egg. Just one! Remember: small-batch.
• Greek yogurt. Yogurt adds moisture while also helping with the leavening. If you don’t usually have yogurt on hand, freeze yogurt in ice cube trays and store the cubes in a freezer-safe bag. Simply thaw and use as needed.
• Olive oil. Prioritize the good stuff in this recipe—you’ll taste it in these muffins.
• Tahini. A little untraditional, but I love the savory and slightly nutty flavor that complements this recipe’s sweeter ingredients.
• Maple syrup. I’m not a fan of super sweet treats, but maple syrup adds dimension.
• Miso. If you’ve caught on, I love using savory ingredients in my baking. A little miso lifts all the flavors.
• Banana. One banana is all you need. That random banana sitting on your counter? It’s the perfect contestant.
• Flour. All-purpose for these muffins.
• Baking Soda and Powder. Both keep these muffins light and fluffy.
• Salt. If you’re not salting your sweets, start yesterday.
• Cinnamon and Nutmeg. These warming spices enhance the muffins’ flavor without overpowering the banana.
• Vanilla. Lately, I’ve considered vanilla optional in my recipes. (It can be so expensive!) Use it if you have it, but don’t fret if you don’t!

Tips for Making Banana Nut Muffins

A few tips and tricks to ensure success.

1. Let ingredients come to room temperature. This will drastically impact the final result.
2. Mash the banana on its own, then add to the wet ingredients. Not only does this ensure an even distribution in the batter, but it also brings out the banana’s moisture.
3. For bakery-style and domed muffins, fill your muffin tin to the top. I also recommend using parchment squares instead of regular liners as this will help create the rounded domed shape. This recipe works with regular muffin liners, but you might notice a bit more spreading on top of the muffin tin. Using large parchment squares also keeps the crumble in place.
4. Gently press the crumble into the top of the batter. This ensures that the crumble will stick to the muffin instead of falling off during baking.

How to Store and Freeze Leftovers

These banana nut muffins are incredibly easy to store. (That is, if you end up with leftovers at all!) After letting the muffins cool completely, wrap muffins individually in beeswax or plastic wrap, then place them into a larger freezer bag. To reheat, remove individual muffins from the freezer and keep them in the fridge overnight. Alternatively, unwrap and toss muffins in the oven to thaw at 350 F for a few minutes.

Banana Nut Muffins

---

★★★★★

5 from 2 reviews

• Author: Suruchi Avasthi
• Total Time: 35 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

An easy, small-batch banana nut muffin recipe that yields six fluffy and moist muffins.

---

Ingredients

Units USM

For the crumble:

• 60 grams pecans, chopped (1/2 cup)
• 2 tablespoons brown sugar
• 1 tablespoon rolled oats
• 1 tablespoon flour
• 1 tablespoon olive oil
• 1/4 teaspoon salt

For the muffins:

• 1 egg, room temperature
• 2 tablespoons Greek yogurt
• 1/4 cup olive oil
• 2 tablespoons tahini
• 5 tablespoons maple syrup (just over 1/4 cup, 3oz)
• 1 teaspoon miso
• 1/2 teaspoon vanilla
• 1 large banana (1/2 cup mashed)
• 120 grams flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the crumble. Add all of the ingredients to a small bowl and toss together until everything is evenly coated in oil and distributed. Set aside.
2. Preheat oven to 400 F. Line a 12-cup muffin pan with six liners, evenly spacing them out.
3. Make the batter. In a large mixing bowl, add the egg, Greek yogurt, olive oil, tahini, maple syrup, miso, and vanilla. Whisk until thoroughly combined and smooth.
4. Mash the banana until very well mashed. Add to the batter.
5. In a small bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift together to ensure everything is evenly combined, then add to the wet ingredients. Using a spatula, fold and combine the wet and dry ingredients until the batter just comes together.
6. Using a small cookie scoop, evenly divide the batter amongst the 6 muffin liners. You’ll want the batter to go almost to the top of the liner.
7. Add a tablespoon of crumble over the batter in the muffin pan and gently press the crumble into the top of the batter.
8. Bake at 400 F for 18-19 minutes until a toothpick comes out clean.
9. Remove from oven and let cool in pan for about five minutes, then finish cooling on a wire rack.
10. Enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: breakfast

Keywords: banana nut muffin

The post This Recipe Changed the Way I’ll Make Banana Muffins Forever appeared first on Camille Styles.

This delicious cake checks all the boxes, and that whole milk ricotta is what makes it feel especially decadent—the consistency is fluffy and bordering on custardy. It’s the perfect cake to serve on Mother’s Day or a special birthday dinner, but it’s light and simple enough to make for any weeknight evening al fresco.

Read on to see how this grain-free lemon raspberry cake comes together—I have a feeling it might become a springtime favorite. (And while we’re on the topic, don’t miss my salted chocolate gluten-free cake recipe, too!)

Playa Salad Plate, Set of 4

$168 at Casa Zuma

Sabre Dessert Server

$36 at Casa Zuma

Why Grain-Free?

A Healthier Choice

Going grain-free might seem like a fad, but for many (self included), it’s a decision driven by gut health issues. Whether it’s due to gluten intolerance, celiac disease, or a desire to reduce inflammation, many people find a grain-free way of life to be supportive to their health and energy levels. The good news is that by opting for almond, coconut, or another gluten-free flour, you’re making a recipe more nutrient-dense—which means this is a plus for anyone regardless of diet.

The Almond Flour Advantage

The almond flour used here, for instance, is high in protein, vitamin E, and healthy fats, contributing not only to the nutritional value of this cake but also giving it a rich, nutty taste that infuses it with so much flavor.

Large Vintage Wood Board

$275 at Casa Zuma

Star Ingredient: Whole Milk Ricotta

Why this cake is so fluffy and moist

The secret to this cake’s incredible texture is whole milk ricotta. It gives a level of moisture and richness that is hard to achieve with other ingredients. And it’s what gives our lemon raspberry almond cake its distinctive, pudding-like consistency that you won’t find in traditional cakes.

What You’ll Need to Make This Recipe

• Eggs
• Sugar
• Vanilla
• Lemon
• Whole Milk Ricotta
• Almond Flour
• Baking Powder
• Kosher Salt
• Frozen Raspberries
• Sliced Almonds

Sabre Ivory Flatware

$68 at Casa Zuma

Serving and Storage Tips

Perfect Pairings

Serve this cake with a dollop of whipped cream and a few fresh raspberries. For a more decadent treat, drizzle with a simple lemon glaze.

Keep It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. This cake tastes every bit as good the next day, as the flavors really meld together.

***

This grain-free lemon raspberry almond cake is a testament to how delicious gluten-free baking cake can be. Whether you’re serving it for a special occasion or a simple family dinner, everyone at the table can take pleasure in such a gorgeous, seasonal treat. Scroll on for the recipe, and if you make it, be sure to rate and review. Enjoy!

Grain-Free Lemon Raspberry Almond Cake

---

★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 1 hour 15 minutes
• Yield: 10 servings

Print Recipe

Pin Recipe

Description

This grain-free lemon raspberry almond cake is a true celebration of spring. Whole milk ricotta makes it super moist and fluffy.

---

Ingredients

• 4 large eggs, separated, at room temperature

• 1/2 cup + 2 tablespoons granulated sugar, divided

• 1 teaspoon vanilla

• Zest of 1 lemon

• 3/4 cup whole milk ricotta

• 1 1/2 cups almond flour

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 1 cup + 1/4 cup frozen raspberries (divided)

• 1/3 cup sliced almonds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8” or 9” round springform pan with oil or butter. Sprinkle 2 tablespoons of sugar into the bottom of the pan.
2. In a large mixing bowl, beat together the egg yolks, remaining ½ cup sugar, vanilla, lemon zest, and ricotta until smooth. Add the almond flour, baking powder, and salt, and stir together.
3. In the bowl of a stand mixer, whip the egg whites until they form soft peaks. 
4. With a spatula, fold the egg whites into the other ingredients, until incorporated. Fold in 1 cup of the frozen berries.
5. Pour the cake batter into the prepared pan. Scatter remaining berries over top, followed by almonds. Bake on the center rack of the oven for about 45 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
7. Serve with whipped cream and fresh berries. Eat!

• Prep Time: 30
• Cook Time: 45
• Category: Cake, dessert

Keywords: Gluten-free cake, grain-free cake, grain-free berry cake, grain-free lemon cake, paleo cake

The post A Lemon Raspberry Almond Cake to Celebrate Sunshine (Grain and Gluten-Free!) appeared first on Camille Styles.

As the weather begins to warm here in Austin, these light desserts are the perfect option for a feel-good after-dinner bite. These recipes are far from full and heavy, with just the right amount of sweetness to satisfy. Scroll on for our top 29 recipes to find your favorite!

29 Light Desserts for Every Craving

While most of us tend to go for light desserts during the hot summer months—think popsicles, sorbet, and granita—these recipes do the trick beautifully all year long. Sometimes, you just need something on the refreshing side, no matter the season. Be sure to bookmark these tasty treats because each and every one of them is guaranteed to be a crowd-pleaser. (Even if the crowd in question is simply you and a good book.)

Gluten-Free Chocolate Cake

Why We Love It: Camille’s flourless grain-free chocolate cake recipe has been on repeat in my house. As an easy and crowd-pleasing dessert, it’s enough to make even the pickiest of eaters happy after the main course.

Hero Ingredient: A pinch of flaky salt is the way to go here!

Healthy Oatmeal Cookies

Why We Love It: Packed with nutrients and flavor, these healthy oatmeal cookies are the perfect way to end any meal. Breakfast, included.

Hero Ingredient: The dark chocolate chunks really make these cookies superior.

Easy Cinnamon Baked Apples

Why We Love It: The ease of these apples makes it hard to resist baking them on a chilly evening. Simply toss in the dry ingredients and bake for a total of 40 minutes. Serve with vanilla ice cream for a simple dessert or over yogurt and granola for a light breakfast.

Hero Ingredient: These apples bake in a healthy serving of honey, creating a delicious caramelized sauce that isn’t overly sweet.

No Bake White Chocolate Lemon Cardamom Slices

Why We Love It: No-bake desserts are some of my absolute favorites, and these lemon cardamom slices are no exception. Bound together by the rich flavor of white chocolate and the warmth of cardamom, these bite-sized slices are perfectly balanced and not too heavy.

Hero Ingredient: This no-bake dessert wouldn’t be the same without the added cardamom spice.

No-Bake Pumpkin Pie Bars

Why We Love It: This may be a controversial opinion, but pumpkin pie shouldn’t only be eaten during fall months. If you’re not a fan of the pie-baking process, these no-bake pumpkin pie bars are a tasty and simple alternative with the same great flavors.

Hero Ingredient: The pumpkin butter filling in this recipe adds a light and sweet taste to each bite.

Gluten-Free Pumpkin Pie

Why We Love It: If you do love the pie-baking process, this gluten-free pumpkin pie is a great way to enjoy a classic dessert without some of the heavier ingredients included in traditional recipes.

Hero Ingredient: Cashews form the base of this recipe’s whipped cream. It’s a vegan trick that I can’t enough of.

Healthy & Easy Apple Crumble

Why We Love It: This apple crumble is the best way to satisfy your sweet tooth without going overboard. Apple and cinnamon is a great flavor combo and adding those flavors into a healthy dish creates a delicious make-ahead dessert.

Hero Ingredient: Pumpkin pie spice emphasizes the fall flavors.

Summer Fruit Fools

Why We Love It: This fruit fool is a great summer dessert with light and fresh flavors. The fruit is up to your discretion—anything from cherries to mangoes can make a show-stopping dessert. The whipped cream filling is a great complement to the bursting fruit flavors.

Hero Ingredient: Mixing in some lemon zest balances out the sweet fruit with a little citrusy tang.

Gluten-Free, Dairy-Free Brownies

Why We Love It: As a kid, boxed brownies were always a staple dessert in my household (no shame there). These gluten-free brownies are worth the effort and can be made in just one bowl!

Hero Ingredient: The almond butter’s sweetness calms the sugar rush you’d get from traditional brownies.

Plum Lavender Clafoutis

Why We Love It: This beautiful baked dessert is the perfect way to live out your French countryside dreams wherever you are. Not to mention, the flavors are light with a hint of sweetness that differs from your typical chocolate and sugar-heavy recipes.

Hero Ingredient: Without question, the crushed lavender petals are the beauty of this dish.

Grilled Peaches with Honey

Why We Love It: Grilled desserts aren’t something you see on every menu, but these peaches’ natural sugars contrasted with a sprinkle of salt create the best summery dish.

Hero Ingredient: Nothing pairs with peaches better than a drizzle of honey.

Mango Lassi Popsicles

Why We Love It: These mango lassi popsicles look and taste ten times better than your typical freezer popsicles, and they only take six steps! Drizzle with melted white chocolate and decorate with rose petals for a pretty final touch.

Hero Ingredient: The coconut milk paired with the mango brings out all of the tropical flavors.

Rhubarb Meringue Cake

Why We Love It: Rhubarb is one of my top ingredients to work with during the warmer months. This meringue cake utilizes rhubarb’s bold flavors in the best way possible. Stunning doesn’t even begin to explain how we feel about this dessert.

Hero Ingredient: Plain, whole milk yogurt gives your light, fluffy cake a nice little tang.

Gluten-Free Strawberry Shortcake

Why We Love It: The nostalgia that comes with baking strawberry shortcake is like no other. This cake is fluffy and filled with fresh fruit flavors, and the sweetness isn’t overwhelming. It’s also a bit lighter and flakier than your traditional shortcake.

Hero Ingredient: Opting for maple syrup is a great way to tone down the sweetness in this recipe without eliminating it entirely.

Raspberry Tiramisu

Why We Love It: Tiramisu in any form is the way to my heart. Pairing with a sweet and flavorful fruit like raspberries is a great way to be the star of any spring gathering.

Hero Ingredient: A light dusting of bittersweet chocolate over top makes this a must-have dessert.

Shrikhand

Why We Love It: If you’ve never had Shrikhand (or even if you have) this recipe is a must-try, and it only requires five ingredients. The creaminess of the yogurt pairs perfectly with fruit, nuts, or anything your heart (er, stomach) desires.

Hero Ingredient: This recipe would not be complete without Greek yogurt as its base.

Spiced Sweet Potato Cake with Cream Cheese Frosting

Why We Love It: Sweet potato desserts and cream cheese frosting is a match made in dessert heaven. Fortunately for you, this dish contains both, and in cake form! Who could say no?

Hero Ingredient: The tanginess of grated orange zest beautifully supports these sweet, warm flavors.

Gluten-Free, Vegan Carrot Cake Cupcakes

Why We Love It: Making an entire carrot cake usually doesn’t fit into my busy schedule, but these cupcakes are the perfect alternative. They’re gluten-free and vegan, sweetened with natural flavors, and moistened by coconut oil and flax egg.

Hero Ingredient: The texture in these cupcakes is all due to the walnuts and shredded carrots.

Almond and Blackberry Cream Pavlova

Why We Love It: If you’re intimidated by a pavlova, use this scrumptious recipe as an entry point. It’s as easy as it is delicious, promise!

Hero Ingredient: Orange zest and juice in the berry cream brings all kinds of fresh, citrusy goodness to the table.

Blueberry Ginger and Coconut Cream Parfait

Why We Love It: Take this as confirmation that parfaits aren’t just for breakfast. Here, they sport patriotic colors—making them the perfect feature for your Fourth of July dessert spread.

Hero Ingredient: Ginger snaps bring just the right amount of texture and crunch to these creamy concoctions.

Lavender Pistachio Madeleines

Why We Love It: Lavender and pistachio add a bit of summer-y flair to these classic French cakey cookies. Make them for school lunches, after-dinner dessert, or anytime-snacking. They truly are a madeleine of all trades.

Hero Ingredient: A simple lemon glaze sends these over the edge.

Blood Orange Amaretto Mascarpone Trifles

Why We Love It: Once you try this decadent dessert you’ll be shocked to find that a) it is surprisingly light, and b) it was born of a cake disaster. You have to taste it to believe it!

Hero Ingredient: Three words: whipped amaretto mascarpone.

Raspberry and Pistachio Cake With Lemon Glaze

Why We Love It: If you think a cake can’t be light, then think again! This gorgeous option has a seriously spring-ish vibe.

Hero Ingredient: I just love when cakes are infused with pistachio flavor. The nut will give your cake a distinctly buttery bite with just the right amount of crunch.

Gluten-Free Lemon Bars

Why We Love It: With only ten steps, this lemon bar recipe is perfect in every way. It uses a thicker crust, which I’ve always preferred, and boasts a perfectly zesty lemon flavor to complement the buttery base. It’ll make your taste buds tingle in the best way possible.

Hero Ingredient: The great thing about powdered sugar is that it’s capable of covering mistakes. But how many mistakes can a dessert really have? Either way, it’s sweet and pillowy and just plain delicious. Plus, it’s so fun to sift over the top.

Roasted Stone Fruit With Amarena Cherry Syrup

Why We Love It: Amarena sour cherries make the most delicious syrup for these stone fruits to bake in. If you’re team fruit in a crumble or cobbler, this recipe is tailor-made for you.

Hero Ingredient: A big scoop of vanilla ice cream is a must.

Grain-Free Strawberry Snacking Cake from The Defined Dish

Why We Love It: This snacking cake is exactly what you want on your kitchen countertop—at least I know I do. Walk by, cut yourself a sliver… or a slice… or two. It’s dangerous in all the best ways.

Hero Ingredient: One thing I love about this recipe is that its ingredients are on the lighter side. With almond milk, almond flour, dairy-free cream cheese, and avocado oil, it makes the most of wholesome ingredients.

Flourless Fallen Chocolate Cake from The Defined Dish

Why We Love It: This flourless dark chocolate cake is deliciously rich and would be perfect for a special occasion or simply an anytime treat. With flavor notes from the coffee, orange zest, and maple syrup, it checks all the boxes.

Hero Ingredient: Again, a scoop of vanilla ice cream would be so yummy here.

Vegan Peanut Butter Cookies from Feasting at Home

Why We Love It: You probably have all of these eight ingredients in your pantry, so there’s really nothing stopping you from a nutty dessert to brighten up your day!

Hero Ingredient: Whether it’s organic, homemade, or old-fashioned, feel free to use your favorite peanut butter. Everyone has one.

Real Strawberry and Sparkling Rosé Gummy Hearts from Spoon Fork Bacon

Why We Love It: Talk about fun! These chewy, sweet, and a little bit boozy gummies are just perfect for your next brunch or girl’s night.

Hero Ingredient: When has sparkling rosé ever been a bad idea?

Elderflower Apricot Yogurt Popsicles from Sugar Salted

Why We Love It: Elevate the everyday popsicle experience with this fancy concoction.

Hero Ingredient: I feel like apricot doesn’t get enough attention. In these popsicles, it provides a tart counterpart to that deliciously creamy yogurt layer. Mmm…

Almond Joy Stuffed Dates from Minimalist Baker

Why We Love It: As I’ve said before, dates are truly one of life’s greatest treats. Even if you aren’t a fan of Almond Joy candies, you’ll likely find these stuffed dates to be absolutely swoon-worthy.

Hero Ingredient: Don’t even think about not toasting those almonds. The extra-nutty flavor is a must for these yummy bites.

The post 29 Desserts That Satisfy Cravings—Minus the Sugar Crash appeared first on Camille Styles.

Rachel Riggs

Rachel Riggs was a specialty food shop owner when her life was upended by illness. Functional medicine led her to an elimination diet and ultimately a paradigm shift in her diet. Now, she develops recipes which are free of gluten, grain, dairy, soy, and refined sugar. Her first cookbook, “All in Good Taste” will be published early next year.

Tips for Making This Gluten-Free Brownie Recipe

Not only is this a single bowl and whisk situation, but these brownies are rich in nutrients and suitable for almost any audience. They’re free of gluten, grains, dairy, and refined sugar (when you use paleo-friendly dark chocolate)—and there’s a vegan/eggless option.

If you have (or suspect) an egg allergy, you may wonder if you’ve imagined that baked goods don’t bother you. Well, you are indeed onto something! The protein in eggs are denatured after prolonged cooking (25-30 minutes) at 350F degrees. For many of us, more lightly cooked (scrambled or boiled) eggs are not well tolerated, while cakes and muffins are just fine. When it comes to allergies you should proceed with caution and consult your doctor, but this may be something to explore.

If you plan to swap out the egg for flax in this recipe, consider grinding it yourself rather than purchasing pre-ground flax seed. A quick whirl in your high-speed blender will turn it into a fine powder that is fresher than pre-ground. And because it’s more finely ground, the nutrients are better absorbed—and it’s less expensive. I like the way a finer grind is better distributed in the batter and in smoothies. I recommend storing flax in the refrigerator to extend freshness. 

Enjoy this sneak-peek recipe from Rachel’s forthcoming cookbook, All In Good Taste.

Fudgy Gluten-Free Brownies with Toasted Almonds + Flaky Salt

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Rachel Riggs
• Total Time: 45 minutes
• Yield: 9 brownies

Print Recipe

Pin Recipe

Description

Chocolatey, fudgy, and topped with crunchy toasted almonds, these brownies will immediately have you going back for seconds. This recipe is excerpted from my forthcoming cookbook, All In Good Taste.

---

Ingredients

• 3/4 cup (203g) well-stirred almond butter
• 1/2 cup (157ml) pure maple syrup
• 1 large egg
• 3/4 cup (182g) unsweetened applesauce
• 1 teaspoon baking soda
• 3/4 teaspoon pink salt
• 1/2 cup (60g) Valrhona cocoa powder
• 3 level tablespoons coconut flour
  

for the topping:

• 1/2 cup (3 ounces/85 g) coarsely chopped dark chocolate
• 1/2 cup (60g) whole unsalted, dry roasted almonds, coarsely chopped
• Maldon flake salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 F. Line an 8”x 8” (20 cm) square metal baking pan with parchment paper.
2. In a medium mixing bowl, add each ingredient in the order listed, whisking well after each addition.
3. Pour the batter into the prepared pan, and use a rubber spatula to spread the batter to the edges. Tap the pan on the counter a few times to smooth out the thick batter.
4. Sprinkle with the chopped almonds, then the chopped chocolate, to cover all the batter. Finish with a light sprinkle of flake salt.
5. Bake on the center rack for 30 minutes.
   
6. Cool completely in the pan. Once cool, lift the brownies out of the pan by the parchment paper “handles” onto a cutting board and cut into squares.

Notes

• Valrhona cocoa is critical to the deep chocolaty flavor and texture of this brownie. I find it at Whole Foods but it’s also available online. (It’s way cheaper at Whole Foods than Amazon.)
• For a paleo-friendly dark chocolate option which is free of refined sugar, Guittard makes a dark chocolate chip with coconut sugar. All Guittard chocolate is free of soy. For a budget-friendly option, Trader Joe’s “Pound Plus” bar is made by Callebaut, and in case you don’t own a digital kitchen scale and you’ll need seven squares.
• Add 1 tablespoon of ground flax seed + 3 tablespoons of water to the bowl first. Give it a few minutes to thicken a bit, then proceed with the recipe as written, omitting the egg.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

The post The Perfectly Fudgy, Gluten-Free Brownies You’ve Been Searching For appeared first on Camille Styles.

My gut-healing, grain-free journey has led me down a new path of discovering all the delicious baked goods that use almond flour, coconut flour, and cassava flour to create something every bit as delicious as desserts made with flour. Yes, swapping in these alt-flours requires some know-how (and I’ve had a few fails along the way), but this cake proves I’m not sacrificing a single ounce of deliciousness when eating grain-free.

My goal with this cake was to create a gluten-free and grain-free version of the classic chocolate birthday cake with chocolate frosting—one that the rest of my family would want to devour even though they don’t share my dietary restrictions. The recipe exceeded all expectations, and dare I say, it may be the only gluten-free cake recipe I make moving forward. 

Read on to see how my favorite grain-free chocolate cake comes together. It’s one-bowl and incredibly simple, and I have a feeling it might become a go-to for you, too.

Ingredients and Dietary Modifications

Here’s what you’ll need to make this gluten-free cake recipe—and all my recommendations on making this recipe dairy-free and paleo so everyone can indulge.

Almond flour: One of my favorite alt-flours because of its nutty flavor and nutrient-rich properties. It pairs particularly well with any chocolate recipe.

Baking soda: Especially important in gluten-free baking to provide that rise.

Kosher salt: I like to use Diamond kosher salt in the recipe and then top the cake with flaky Maldon salt crystals.

Cocoa powder: I prefer Dutch-processed cocoa powder here, but you can use regular or even raw cacao powder.

Sugar: Depending on your dietary preferences, feel free to swap coconut sugar or additional maple syrup for natural substitutes.

Maple syrup: Maple syrup provides a complexity that I love paired with chocolate.

Greek yogurt: Yogurt gives a tangy creaminess to baked goods—you’ll almost always find it in my baking recipes! You can also swap a plant-based yogurt to keep this dairy-free, or sour cream if that’s what you have on hand.

Vanilla extract: My mom’s rule-of-thumb: always use a touch more vanilla than you think you’ll need. 

Eggs: Feel free to swap in a flax egg to keep this vegan.

Melted butter: I love the richness that butter adds to this recipe, but you can swap in melted coconut oil to keep this dairy-free.

Let’s Talk Frosting

First off: this is the best chocolate frosting you’ll ever put in your mouth. Second, it’s not particularly dietary-friendly (though it is gluten and grain-free), so if you’re doing a dairy-free or a more paleo-friendly diet, you may just want to leave the frosting off and enjoy this delicious cake naked. That said, this frosting is what does it for me, so here are some notes on the ingredients:

Chocolate chips and heavy cream: You’re going to melt these together either on the stove or in the microwave. For expediency, I usually do the microwave on about 30% power, stopping and stirring every 20 seconds so the chocolate doesn’t burn.

Cream cheese: Yes, this frosting is a hybrid between a chocolate ganache and a rich, cream cheese frosting—truly the best of all worlds.

Powdered sugar: Beating in the powdered sugar at the end keeps this light, fluffy, and sweet like those classic chocolate birthday cakes we’re channeling.

Tips for Success

This gluten-free cake recipe is pretty foolproof—you basically whisk everything together in a bowl, put it in the pan, and you’re done. But there are a few rules of the road that always yield the best possible cakes.

1. Make sure all your ingredients are at room temperature

This is key, and a baking rule that I’ve learned the hard way. If you add cold ingredients into the mix, they do not combine in the same way that room-temperature ingredients meld together. Make sure to remove your eggs and yogurt from the fridge 30 minutes to an hour before making your cake, and let the butter cool down a bit after melting. This is especially important with your frosting ingredients—your cream cheese must be at room temperature to get light and fluffy!

2. Don’t overmix your dry ingredients

Many recipes call for the dry ingredients to be combined separately from the wet ingredients. Since I’m a lazy cook who prefers as few dirty dishes as possible, I make this all in one bowl. That said, when you add your dry ingredients, toss them together with a fork to make sure the baking soda is evenly distributed, then whisk into your wet ingredients just until combined. 

3. When it comes to pans, you’ve got options

This recipe yields a perfect 8-inch one-layer cake. However, you could also divide this into two 6-inch cake pans. The layers will be a bit thinner, and you’ll need to decrease the baking time by 5-10 minutes, but you’ll have an adorable mini-layer cake on your hands. I also made this in a 9-inch cake pan (and decreased bake time by 5 minutes), and again—it was thinner but still delicious.

Y’all—this will be my next birthday cake. And I highly recommend it for yours, too—maybe topped with a little vanilla ice cream and a sprinkling of raspberries? Just sayin’. Ready to do this? Scroll on for the recipe and let me know if you give this a try! You’re going to LOVE.

Gluten-Free Chocolate Cake

---

★★★★★

4.8 from 4 reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This gluten-free chocolate cake is the grain-free dessert you’ve been searching for. It’s light, fluffy, and perfectly sweet. 

---

Ingredients

Units USM

• 1/2 cup whole milk plain Greek yogurt (or sour cream), at room temperature
• 1/2 cup melted butter, plus a little softened butter or coconut oil for the pan
• 1/4 cup maple syrup
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup cocoa powder
• For garnish: flaky sea salt (I use Maldon)

For the chocolate ganache cream cheese frosting:

• 4 ounces semisweet chocolate chips (or chopped bar of semisweet chocolate)
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 4 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 F. Grease an 8-inch cake pan with a little butter (or coconut oil, or a non-toxic oil spray like avocado oil).
2. In a large bowl (or the bowl of a stand mixer), whisk together yogurt, melted butter, maple syrup, sugar, vanilla, and eggs until fully combined. Add almond flour, baking soda, salt, and cocoa powder. Use a fork to lightly toss together dry ingredients, then whisk into the wet ingredients just until combined.
3. Pour the batter into your prepared pan, then bake for 30-35 minutes. To test for doneness, insert a knife into the center of the cake. If it comes out clean, you’re set.
4. Remove cake from oven and allow to cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely before frosting.
5. Make the frosting. Melt chocolate and cream together, either on the stovetop or in the microwave. If melting in microwave, set to 30% power and stir every 20-30 seconds, just until mostly melted. Stir together to finish melting. (This will ensure the chocolate doesn’t burn.) Remove and let cool.
6. In the bowl of a standing mixer, whisk together cream cheese, powdered sugar, vanilla, and salt until smooth. Beat in the cooled chocolate mixer for about 1 minute. (If you go longer, it may get too stiff.)
7. Spread frosting on top and sides of cake. Sprinkle with a few pinches of flaky sea salt, then slice and serve.

The post A One-Bowl Salted Chocolate Cake (That Happens to Be Gluten and Grain-Free, Too) appeared first on Camille Styles.

This collection of recipes might just change the way you formulate desserts. From fruit-filled to creamy concoctions, these light dessert recipes will satisfy your taste buds without the tummy trouble. They’re sweet escapes that prove you don’t have to compromise on indulgence to feel your best.

25 Light Desserts for Every Craving

Most of us tend to go for light desserts during the hot summer months—think popsicles, sorbet, and granita—but these recipes do the trick beautifully all year long. Sometimes, you just need something on the refreshing side, no matter the season. Be sure to bookmark these tasty treats, because each is guaranteed to be a crowd-pleaser. (Even if the crowd in question is simply you and a good book.)

Chewy Pumpkin Chocolate Chip Cookies

Why We Love It: With flecks of dark chocolate and sea salt, these chewy pumpkin cookies boast the perfect amount of sweetness without going overboard. While I love these cookies paired with a PSL, they’re perfect for any time of year.

Hero Ingredient: Pumpkin puree is the hero here.

Healthy Oatmeal Cookies

Why We Love It: Oatmeal cookies are one of the first recipes that come to mind when I’m craving a lighter dessert option—sometimes, I even grab one of these for breakfast! What’s a better way to start your morning?

Hero Ingredient: Coconut flakes give these cookies a unique texture and sweetness.

Easy Cinnamon Baked Apples

Why We Love It: The ease of these baked apples makes it hard to resist baking on a chilly evening. Simply toss together the ingredients and let the goodness bake away. Serve with vanilla ice cream for a simple dessert or over yogurt and granola for a light breakfast.

Hero Ingredient: These apples bake in a healthy serving of honey, creating a delicious caramelized sauce that isn’t overly sweet.

Chocolate Chip Tahini Shortbread Cookies

Why We Love It: This recipe was shared with us by Daphne Oz—who may have just nailed the best light dessert recipe. Shortbread cookies are a year-round favorite, but when combined with savory ingredients like tahini and sesame seeds, they’re a whole different level of indulgence.

Hero Ingredient: Tahini is the star of this show.

No Bake White Chocolate Lemon Cardamom Slices

Why We Love It: No-bake desserts are some of my absolute favorites, and these lemon cardamom slices are no exception. Bound together by the rich flavor of white chocolate and the warmth of cardamom, these bite-sized slices are perfectly balanced and not too heavy.

Hero Ingredient: This no-bake dessert wouldn’t be the same without the added cardamom spice.

No-Bake Pumpkin Pie Bars

Why We Love It: This may be a controversial opinion, but pumpkin pie shouldn’t only be eaten during the fall months. If you’re not a fan of the pie-baking process, these no-bake pumpkin pie bars are a tasty and simple alternative with the same great flavors.

Hero Ingredient: The pumpkin butter filling adds a light and sweet taste to each bite.

Gluten-Free Pumpkin Pie

Why We Love It: If you do love the pie-baking process, this gluten-free pumpkin pie is a great way to enjoy a classic dessert without some of the heavier ingredients included in traditional recipes.

Hero Ingredient: Cashews form the base of this recipe’s whipped cream. It’s a vegan trick that I can’t get enough of.

Healthy & Easy Apple Crumble

Why We Love It: This apple crumble is the best way to satisfy your sweet tooth without going overboard. Apple and cinnamon are a great flavor combo, and adding those flavors to a healthy dish creates a delicious make-ahead dessert.

Hero Ingredient: Pumpkin pie spice emphasizes the fall flavors.

Summer Fruit Fools

Why We Love It: This fruit fool is a great summer dessert with light and fresh flavors. The fruit is up to your discretion—anything from cherries to mangoes can make a show-stopping dessert. The whipped cream filling is a great complement to the bursting fruit flavors.

Hero Ingredient: Mixing in some lemon zest balances out the sweet fruit with a little citrusy tang.

Gluten-Free, Dairy-Free Brownies

Why We Love It: As a kid, boxed brownies were always a staple dessert in my household (no shame there). These gluten-free brownies are worth the little added effort and can be made in just one bowl!

Hero Ingredient: The almond butter calms the sugar rush you’d get from traditional brownies.

Plum Lavender Clafoutis

Why We Love It: This beautiful baked dessert is the perfect way to live out your French countryside dreams wherever you are. Not to mention the flavors are light with a hint of sweetness that differs from your typical chocolate and sugar-heavy recipes.

Hero Ingredient: Without question, the crushed lavender petals are the beauty of this dish.

Grilled Peaches with Honey

Why We Love It: Grilled desserts aren’t something you see on every menu, but the peaches’ natural sweetness contrasted by a sprinkle of salt creates the best summery dish.

Hero Ingredient: A drizzle of honey is the perfect sweet finish.

Mango Lassi Popsicles

Why We Love It: These mango lassi popsicles look and taste ten times better than your typical freezer popsicles, and they only take six steps! Drizzle with melted white chocolate and decorate with rose petals for a pretty finish.

Hero Ingredient: The coconut milk and mango pairing brings out all of the tropical flavors.

Rhubarb Meringue Cake

Why We Love It: Rhubarb is one of my top ingredients to work with during the warmer months. This meringue cake utilizes the bold flavors of this fresh fruit in the best way possible. Stunning doesn’t even begin to explain how we feel about this dessert.

Hero Ingredient: Plain, whole milk yogurt gives your light, fluffy cake a nice little tang.

Gluten-Free Strawberry Shortcake

Why We Love It: The nostalgia that comes with baking strawberry shortcake is unmatched. This cake is fluffy and filled with fresh fruit flavors, and the sweetness isn’t overwhelming. It’s also a bit lighter and flakier than your traditional shortcake.

Hero Ingredient: Opting for maple syrup is a great way to tone down the sweetness in this recipe without eliminating it entirely.

Raspberry Tiramisu

Why We Love It: Tiramisu in any form is the way to my heart. Pairing with a sweet and flavorful fruit like raspberries is a great way to be the star of any summer party.

Hero Ingredient: A light dusting of bittersweet chocolate over top makes this a must-have dessert.

Shrikhand

Why We Love It: If you’ve never had Shrikhand (or even if you have) this recipe is a must-try, and it only requires five ingredients! The yogurt’s creaminess pairs perfectly with fruit, nuts, or anything your heart (er, stomach) desires.

Hero Ingredient: This recipe would not be complete without Greek yogurt as its base.

Spiced Sweet Potato Cake with Cream Cheese Frosting

Why We Love It: Nothing pairs better than sweet potato desserts and cream cheese frosting. Fortunately for you, this dish contains both—and in cake form! Who could say no?

Hero Ingredient: The tanginess of grated orange zest beautifully supports these sweet, warm flavors.

Gluten-Free, Vegan Carrot Cake Cupcakes

Why We Love It: Making an entire carrot cake usually doesn’t fit into my busy schedule, but these cupcakes are the perfect alternative. They’re gluten-free and vegan, sweetened by natural flavors, and moistened by coconut oil and flax egg.

Hero Ingredient: The texture in these cupcakes is all due to the walnuts and shredded carrots.

Almond and Blackberry Cream Pavlova

Why We Love It: If you’re intimidated by a pavlova, try this scrumptious recipe as an entry point. It’s as easy as it is delicious, promise!

Hero Ingredient: Orange zest and juice in the berry cream bring all kinds of fresh, citrusy goodness to the table.

Blueberry Ginger and Coconut Cream Parfait

Why We Love It: Take this as confirmation that parfaits aren’t just for breakfast. They’re a perfect light dessert any time of the year—a refreshing cool-off in the summer and something light amidst all the winter holiday indulgence.

Hero Ingredient: Gingersnap cookies bring just the right amount of texture and crunch to these creamy concoctions.

Lavender Pistachio Madeleines

Why We Love It: Lavender and pistachio add a bit of summer flair to these classic French cakey cookies. Make them for school lunches, after-dinner desserts, or anytime-snacking. They truly are a madeleine of all trades.

Hero Ingredient: A simple lemon glaze sends these over the edge.

Blood Orange Amaretto Mascarpone Trifles

Why We Love It: Once you try this absolutely decadent dessert, you’ll be shocked to find that A) it is surprisingly light, and B) it was born of a cake disaster. You have to taste it to believe it!

Hero Ingredient: Three words: whipped amaretto mascarpone.

Raspberry and Pistachio Cake With Lemon Glaze

Why We Love It: If you think a cake can’t be light, think again! This gorgeous option has a seriously light vibe.

Hero Ingredient: I just love it when cakes are infused with pistachio flavor. The nut will give your cake a distinctly buttery bite with just the right amount of crunch.

Gluten-Free Lemon Bars

Why We Love It: With only ten steps, this lemon bar recipe is absolutely perfect in every way. It uses a thicker crust, which I’ve always preferred, and boasts a perfectly zesty lemon flavor to complement the buttery base. It’ll make your taste buds tingle in the best way possible.

Hero Ingredient: The great thing about powdered sugar is that it’s capable of covering mistakes. But how many mistakes can a dessert really have? Either way, it’s sweet and pillowy and just plain delicious. Plus, it’s so fun to sift over the top.

This post was last updated on February 11, 2023.

The post 25 Desserts That Satisfy Cravings—Minus the Sugar Crash appeared first on Camille Styles.

As we round out the holiday season, I’m here with one more take on a charcuterie board for y’all. We started the season out with the ultimate crudite platter, a bruschetta board with all my favorite toppings, and an appetizer board that everyone will be talking about. So, it only makes sense to round out our series with the penultimate cookie board.

Ahead, discover all my favorite ways to elevate this holiday dessert—and step-by-step instructions for making it your own.

How to Build Your Cookie Charcuterie Board

The best part of a board like this is that the options are truly endless and you can customize based on what you and your guests like best. But like any cheese board formula, I like to think about having a few staples that will anchor the board and then go from there.

Chocolate cookies. Any good cookie board needs a chocolate varietal. Whether you go with a chocolate chip cookie, chocolate sandwich cookie, brownie cookie, or even a chocolate-peppermint version, you need chocolate somewhere on the board.

Fruit cookies. Having cookies with a bit of tangy fruit in them helps balance out all the other, super-sweet options. Think fruity jam and linzer sandwich cookies, citrus and lemon cookies, cookies made with dried fruits, or any other version you like.

Butter cookies. The unsung hero of the cookie world. Butter cookies are simple but rich, and they’re the perfect blank canvas of a cookie. Plus, with all the shapes and textures they come in, there’s something for everyone from the simple shortbread square to buttery spritz cookies.

The fun cookies. All cookies are fun but think of this category of cookies as a little extra. Especially for a cookie charcuterie board, these will help add visual interest and texture. Lean into cookies you may not always go for and try something new and different.

Vintage Wood Charcuterie Board

275 at Casa Zuma

The Best Recipes for Your Cookie Charcuterie Board

We certainly have our favorites, but a cookie board is the perfect chance to use a blend of store-bought, bakery-made, and homemade cookies. You don’t have to bake every recipe yourself! I polled our editors for some of their favorite cookies when building this board. These are our favorites:

• Store-bought soft sugar cookies with frosting
• Almond pizelles from the bakery
• Shortbread stars
• Strawberry linzer cookies
• Hazelnut wafer cookies
• Store-bought gingerbread tiles and biscuits
• Peppermint bark
• Regular and walnut brownies
• Chocolate biscuits
• Chocolate chip cookies

And a few recipes I love to include as well:

• Hot chocolate cookies
• Pistachio-cranberry slice-and-bake cookies
• Peanut butter cookies
• Candied pecan cookie bars

Assembly Tips and Tricks

There’s no right or wrong way to assemble a cookie charcuterie board. But I have learned a few tricks along the way to help make it look more elevated and festive.

• Organize with cupcake liners. For smaller cookies or candies like peppermint bark, using muffin liners helps keep the cookies and treats organized while also adding a bit of texture.
• Use plates and bowls to help group cookies. Not only does using a small plate on the board help add some extra height and dimension, but it also gives you a chance to help separate cookies so their flavors don’t mix.
• Group cookies together in separate places. You don’t need fifty different cookie recipes to make your board feel lush and cozy. By creating groups of the same cookie in separate parts of the board, you can give the illusion of more abundance while keeping the board cohesive.
• Add extras. Peppermint bark, candy canes, caramel candies, candied nuts, marshmallows, and little items like these can help fill in any gaps on the board while also giving guests who may not love sweets as much as everyone else a chance to nibble on something small.

And that’s it! A cookie charcuterie board is the ultimate aesthetic dessert—and it couldn’t be easier to create and customize. I hope you have fun piling yours high with all the treats. And be sure to share your masterpieces with us @camillestyles.

The post A Cookie Charcuterie Board Is the Ultimate Holiday Treat appeared first on Camille Styles.

In fact, I immediately headed straight into the kitchen to make a batch for myself. Elizabeth’s approach to sweets and desserts is as beautiful as it is approachable, and the celebration of seasonal ingredients in their greatest form is an art that Elizabeth excels at.

Elizabeth Ho’s Favorite Linzer Cookie Recipe

We’re big holiday cookie box fans over here, and I’m stoked to add Elizabeth’s linzer cookie recipe to my gifting exchange this year. Linzer cookies, especially for the holiday season, feel extra special. I shared this chocolate orange version last year. And while the idea of sandwich cookies can be intimidating, once you get in the groove, you’ll impress everyone with the fanciful treat that looks like you’ve spent days baking.

Ahead, Elizabeth shares her recipe with us and her approach to baking with the beauty of the seasons. Plus, get ready for her delicious flavor variations for these linzers, so there’s something for everyone on your list.

Elizabeth Ho

Owner of Birdhouse Bakeshop, Liz’s work is rooted in the beauty that comes from quality and simplicity. Always flourished with seasonal blooms, her bakes are an outpouring of love, memory, and sharing of her Chinese Malaysian heritage. In her little home kitchen, Liz spends her days creating inventive cakes, alongside a small everchanging menu of pastries, for locals in Edmonton, Canada.

How would you describe your baking and food philosophy?

I think baking should be loving and emotional, but also practical. I always create in a way that feels nurturing, intimate and calming to me. Often that means focusing on simple (and nostalgic) ingredients, thoughtfully paired and prepared. I want my recipes to tie into something personal—whether that’s memory, family tradition, or place. But I also think it’s important to make the most of what surrounds you. I love the ways food and pastry can bring us closer to the cycles of nature and of a season.

How did you develop this recipe?

I’m almost always very inspired by transitions—in life, in mood, amid seasons. I wanted a recipe that adapted easily to all those changes. These cookies make it very easy to embrace my current cravings, surroundings, and what catches my eye at the farmer’s market or grocer.

I thought about the filling first, and that’s really what makes this cookie. It’s a soothing shade of pastel—balanced, tangy, and allows you to use the winter citrus available to you. I like to approach recipes by looking at the ingredients in front of me and considering how they’ll intertwine, not only in taste but in color and in palate. The buttery biscuit is a classic shortbread. It takes on flavoring well and pairs nicely with any jam, curd, cream… whatever lights you up in the moment. 

What makes this recipe your go-to for holiday baking?

These are versatile and nut-free (many traditional linzer cookies contain almond). The dough can be made in advance and comes together in a pinch. Perhaps most importantly, they look stunning in a holiday cookie box!

What are your must-have kitchen tools for this recipe?

This recipe doesn’t call for any fancy equipment, but a mixer (handheld or stand) will come in handy. Have you been waiting all year to use those darling cookie cutters? This is your moment! If all you have is a glass cup, use the top as a cookie cutter. If you don’t have a small enough cutter for the center of the cookie, the back-end of a piping tip works just as well. 

What standout ingredients make this recipe special? 

Winter can be a melancholy time of year—sometimes excruciatingly so if you live in a colder climate, like I do. Playing with bright and boldly-colored fruit helps! These cookies’ filling pulls from the natural abundance of winter’s produce. Citrus is easily found, and any leftover filling can be eaten on toast, pancakes, cake, ice cream, or by the spoonful. The cardamom in the cookies adds a nice warmth, but a teaspoon of coconut extract would be dreamy as well. 

I’m all about unexpected flavor pairings—or rather, weaving together simple ingredients, in a unique way.

What ingredient swaps can be made in this recipe?

For the citrus curd, use whatever is available to you. Grapefruit, blood oranges, and Satsuma mandarins are my favorite. Some flavor variations include:

Lavender & Strawberry. Replace the cardamom and orange zest with two teaspoons dried culinary lavender rubbed into the sugar before beating. Use your choice of strawberry jam, in lieu of the citrus curd.

Orange Blossom & Pistachio. Replace the cardamom with ½ teaspoon orange blossom water/essence, and a spoonful of your favorite pistachio cream, or butter (store-bought or homemade). Hazelnut works great with the orange blossom, too. 

These are such a great vessel for your favorite spices, zests, extracts, fillings. So play around with it! Apricot and anise, blueberry and black tea, coconut and dulce de leche. Follow your baking heart and intuition. These cookies do not discriminate. 

What favorite baking hacks have you learned over the years?

Thankfully this recipe is so simple, it doesn’t require any hacks. I do like to make the dough a few days in advance, to save some time the day of. A good rest in the fridge allows the flavor to develop too. Here’s a tip: almost any cookie dough will taste better after a 1-3 day rest in the fridge! 

After rolling and cutting out the dough, you can store the cut-outs in the freezer (sealed in a ziplock or airtight container, for up to a month), to be baked when you need them. A bit of time in the freezer before baking helps the cookies maintain their shape as well. 

What advice would you share with beginner bakers?

Baking is not about having all the professional equipment, a perfectly stocked pantry, or access to specialty ingredients. It’s about finding wonder and inspiration in simplicity, in your surroundings, in memories, and using that to create something nourishing.

Curiosity can be your biggest strength, and perfection is more an idea than a way of life.

For me, baking allows me to be ambitious and open to possibilities, yet humble enough to know when to let go—of an idea, of control. Maybe you didn’t find quince at the market; choose seasonal pears or apples instead. Don’t feel compelled to drive 20 minutes for orange blossom extract? Use a few teaspoons of orange zest, or use a floral that is exciting and nostalgic to you. Anything can be a starting point for a recipe.

If you show up, do your best, and don’t let imperfection or fear of failure be a deterrent, you’ll improve every time. 

What is the best part of creating recipes to share for people to bring into their own homes?

Every recipe is an extension of me—what moves me, what evokes memories of childhood, of my family’s heritage. It’s a passionate outlet, a personal labor of love, and it makes me happy knowing others can enjoy or find inspiration in it as well.

I hope people feel a sense of warmth, ease, and connection while baking one of my recipes. And I hope they feel inspired to punctuate the recipes in their own unique ways. Baking has taught me that while we can predict certain elements of the process, the outcome does not have to be perfect to be enjoyed. Embrace that! There’s a comfort and a romance to it. 

And I hope in sharing these cookies, people are reminded to cling tightly to what’s important—to cultivate love, community, and presence. 

What cookies are in your dream cookie box?

• These linzers
• Elisa’s ube halaya Ritz bars
• Chewy ginger molasses cookies (I love to add a pinch of five spice powder)
• Tea-infused shortbread
• Rose Wilde’s mango peppercorn corn cookies
• My mum’s favorite cashew sandies
• Aran Goyoaga’s oat almond miso cookies
• Dorie Greenspan’s chocolate sablés, always!

Anything else you’d like to share?

A few things that have my love and attention right now:

• Bread & Roses by Rose Wilde
• Supper clubs hosted by my dear friend Allegra
• Cherry Bombe’s holiday issue!

Linzer Cookies With Winter Citrus Curd

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Elizabeth Ho
• Yield: makes 16 cookies, using a 1.5-2 inch diameter cookie cutter

Print Recipe

Pin Recipe

Description

Easier than you think, Elizabeth Ho’s linzer cookies are endlessly adaptable to fit any of-the-moment craving. They’ll be the standout star of your cookie box.

---

Ingredients

Citrus Curd (makes just over 1 cup, enough to fill your cookies generously, with some leftover):

• 1/3 cup (78 ml) citrus juice
• 1 large egg
• 2 large egg yolks
• 1/3 cup + 1 tablespoon (75 grams) granulated sugar
• pinch of sea salt
• 1/2 cup unsalted butter, cut into 8 pieces

Cookies:

• 2 1/4 cups (282 grams) all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup (2 sticks, 225 grams) unsalted butter, softened
• 1/2 cup (64 grams) powdered sugar
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla bean
• 1 teaspoon orange zest

Cook Mode Prevent your screen from going dark

---

Instructions

For the citrus curd:

1. Bring a small pot, with a few inches of water, to a boil. In a medium sized heat-proof glass or stainless steel bowl (one that can sit atop the pot of water) whisk together the citrus juice, whole egg, egg yolks, sugar, and salt. 
2. Keeping the pot of water at a simmer, on medium heat, place the bowl on top of the pot– like a double broiler. Using a rubber spatula, cook the mixture, stirring constantly, until it is very thick– thick enough that your spatula leaves a trail through the curd. Be patient, this might take up to 25 minutes.
3. Once thickened, remove from the bowl from the heat, and stir in the butter. Gently press a piece of plastic wrap over the top of the curd (this will prevent a layer of film from forming), and refrigerate overnight, or until fully cooled.

For the cookies:

1. In a large bowl, beat together the butter, sugars, orange zest and vanilla (with the paddle attachment, if using a stand mixer), until light and creamy—about 3 minutes. 
2. Add the flour, cardamom (if using), and salt. Mix on low speed, until the dough starts coming together into moist clumps.
3. At this point, you could press the dough into a disc, wrap in plastic wrap and refrigerate (or freeze) for a later day. Let it soften slightly before rolling out.
4. I like to roll out the dough immediately after making, between two sheets of parchment paper– roll it out to ¼ inch thickness. Place the rolled out dough, on the parchment, onto a large surface (a hard placemat, cutting board, cookie sheet), and freeze for at least 20 minutes.
5. Preheat the oven to 350 F, and line two cookie sheets with parchment. Using your cookie cutter (or the rim of a cup), cut out an even number of cookies (you should get 28-34, with a cutter that is 1.5-2 inches in diameter). Using a smaller cookie cutter, or back of a piping tip, cut a small hole from the center of half the cookie cut-outs. 
6. Place the cut-outs on your cookie sheets, about 1-2 inches apart; they won’t spread too much. Bake for 8-11 minutes, or until golden on the bottom. Allow them to cool completely before filling. 

Assembly

1. Dust the tops of the cooled cookies with powdered sugar. Flip over the bottom halves, add a spoonful of curd on top of each (about 2 teaspoons, or however much you desire). Place the cut-out cookies on top. Enjoy!

The filled cookies will stay fresh for a few days, in an airtight container, in the fridge. Any longer and they may start to soften.

Notes

• You’ll want to make the citrus curd first (the night before), so it has time to set and chill. 
• Use any citrus you love, in the curd! Grapefruit, mandarins, meyer lemons, cara cara or blood oranges oranges, or a mix of all
• The cardamom is optional. A pinch of cinnamon, or a teaspoon of coconut extract pairs beautifully with the citrus too.

The post The Linzer Cookie from Birdhouse Bakery is Everything We Love About the Holidays appeared first on Camille Styles.