There is always so much to love about lemons and there is always room for another lemon dessert in your repertoire! Whether you are choosing a classic Lemon Meringue Tart or Lemon French Macarons, lemon is a great flavor on hot summer days, but can also be enjoyed year round.

Lemon Poppy Seed Bundt Cake is velvety smooth, full of lemon zest and perfectly glazed with a very light lemon glaze covering the entire cake. Something I love about bundt pans is that they come in a variety of different designs and with a light glaze, you will be able to see the design that was baked into your cake.

Ingredients

Cake Flour- A low protein flour that will create a very soft and tender texture when baking. Using all purpose flour is an alternative, but will change the texture of the bundt cake.

Baking Soda- Needs an acid to be activated and in this recipe the buttermilk and the lemon juice will bring the baking soda to life.

Poppy Seeds- A teeny tiny black seed that does not provide a lot of flavor, but adds perfect amount of texture to this cake and always pairs perfectly with lemon.

Butter- Unsalted and room temperature are the two most important things to remember about butter. There is added salt to this recipe so you want to make sure that you don't add salt in the butter.

Lemon- The main flavor of this cake comes from two sources, the juice and the zest. I love adding both because the juice will add moisture and flavor and the zest will add big pops of flavor throughout.

Buttermilk- Can be store bought or homemade. Homemade buttermilk is one cup of whole milk + one tablespoon vinegar or lemon juice. This will add an acidic flavor to this delicious lemon bundt.

Step-by-Step Instructions

In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside 

In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy

Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined 

Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth

Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean

Remove the cake from the oven and allow it to cool completely before removing it from the pan

While the bundt cake is cooling, prepare the Lemon Syrup

Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool

Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake 

Expert Tips and FAQS

Ingredients-Make sure that all ingredients are at room temperature before baking. This ensure that everything will mix evenly and smooth.

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Lemon Poppy Seed Bundt Cake

The very best Lemon Poppy Seed Bundt Cake is a simple lemon flavor and the most tender crumb texture and glazed with a super light lemon glaze!

Course Dessert

Cuisine Dessert

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 431kcal

Author Kristen Massad

Ingredients

Lemon Poppy Seed Cake

• 3 Cups Cake Flour
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 2 Tablespoons Poppy Seeds
• 1 Cup Unsalted Butter Room Temperature
• 2 ¼ Cup Granulated Sugar
• 3 Eggs
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Lemon Juice
• 1 Cup Buttermilk

Lemon Syrup

• ¼ Cup Water
• ¼ Cup Granulated Sugar
• 2 Tablespoon Lemon Juice

Lemon Glaze

• 2 Cups Powdered Sugar
• 3-4 Tablespoons Lemon Juice

Instructions

Lemon Poppy Seed Cake

• Preheat oven to 350 degrees F, butter and flour bundt pan; set aside
• In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside
• In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy
• Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined
• Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth
• Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean
• Remove the cake from the oven and allow it to cool completely before removing it from the pan
• While the bundt cake is cooling, prepare the Lemon Syrup
• Flip the bundt cake pan over and allow the bundt cake to slide out of the pan. Place the bundt cake on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool
• Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake
• Allow the glaze to dry for approximately 10 minutes before cutting and serving

Lemon Syrup

• In a small sauce pan, combine the water, granulated sugar and lemon juice and bring to a simmer until the sugar is completely dissoved
• Remove the pan from the heat and set aside until ready to use

Lemon Glaze

• In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
• Brush or pour the glaze over the top of the bundt cake until the cake is covered
• Serve and Enjoy!

Nutrition

Serving: 12Servings | Calories: 431kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 98mg | Fiber: 1g | Sugar: 39g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

This week my husband and I celebrated our 14 year wedding anniversary and I have to say, I am so proud of the life that we have created together.  We have worked hard, traveled a lot, started a beautiful family and I feel so lucky that I get to live this amazing life by his side.

Several years ago we traveled to Napa Valley for an anniversary trip and among all the amazing wine we tasted and the food that we ate, we came across a very small vineyard, that was also their residence, and the host served us her favorite Frosé. I have had frozen Rosé before, but it never tasted this good! Once we got home I played around with the recipe and added the ingredients that she told me to use and I have created The Best Frosé that tastes just like the one we had in Napa. It is more flavorful than others that I have sipped on because it combines your favorite Rosé (I recommend a dryer one), grapefruit juice, pomegranate juice and a homemade strawberry simple syrup that takes this to another level. It is frozen over night and then blended up to make the perfect summer cocktail to sip on.

If you love cocktails with a fruity twist, you will also love this Summer Rosé Sangria or Raspberry Sorbet Champagne Cocktail.

Ingredients

Rosé- Pick your favorite dry rosé for this frozen cocktail
Grapefruit Juice-Fresh squeezed or 100 % bottled grapefruit juice with no additives, will add the perfect amount of citrus flavor. Do not get sparkling juice!
Pomegranate- 100% pomegranate juice
Strawberry Simple Syrup- Three ingredients that make this sweet and fruity syrup so delicious. Sugar, water and fresh strawberries are all you need!

Step-by-Step Directions To Make Frosé

Prepare The Frosé Mixture

• In a large pan or ziplock bag, pour one bottle of Rosé, grapefruit juice and pomegranate juice
• Freeze the Rosé mixture overnight

Strawberry Simple Syrup
Homemade syrups are always the best and this is made with only three ingredients, sugar, water and fresh strawberries. You are going to want to make this one day ahead, or at least several hours ahead, to allow it to cool completely before using

• In a small sauce pan over medium heat, combine granulated sugar and water
• Allow them to come to a simmer until the sugar is dissolved
• Add in sliced fresh strawberries and boil for 1-2 more minutes
• Store the Strawberry Simple Syrup in a glass jar in the refrigerator overnight to chill

Blend and Serve

• Remove the frozen rosé out of the freezer and pour or scoop in the blender
• Pour the Strawberry Simple Syrup over the frozen rose and blend until slushy
• Pour into wine glasses and enjoy immediately!

Tips and FAQS To Make This Easy Frosé

Storing Instructions
If you are not going to serve all of it immediately or want to make a larger batch, pour the blended Frośe into a large ziplock bag or a container that fits in your freezer and freeze until ready to serve. Scoop the Frosé into the wine glasses and enjoy!

Recipes To Enjoy With Summer Cocktails

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The Best Frosé (Frozen Rosé)

A full flavored Rosé made into the most refreshing slushy will keep you cool this summer. Frosé, also known as a Frozen Rosé is the perfect combination of your favorite Rosé wine, grapefruit juice, pomegranate juice and strawberry simple syrup.  This is what summer dreams are made of!

Course cocktails

Cuisine Cocktails

Prep Time 1 day day

Blending 5 minutes minutes

Total Time 1 day day 5 minutes minutes

Servings 4

Calories 288kcal

Author Kristen Massad

Equipment

• 1 Blender

Ingredients

Frosé

• 1 750mL Bottle Dry Rosé
• 1 Cup Grapefruit Juice
• ¼ Cup Pomegranate Juice
• 1 Recipe Strawberry Simple Syrup

Strawberry Simple Syrup

• ½ Cup Water
• ½ Cup Granulated Sugar
• 4 Strawberries Sliced

Instructions

Prepare the Frosé Mixture (One Day Ahead)

• In a large pyrex, pan or ziplock bag, pour one bottle of Rosé, grapefruit juice and pomegranate juice
• Freeze the Rosé mixture overnight

Prepare The Strawberry Simple Syrup (One Day Ahead)

• In a small sauce pan over medium heat, combine granulated sugar and water
• Allow them to come to a simmer until the sugar is dissolved
• Add in sliced fresh strawberries and boil for 1-2 more minutes
• Store the Strawberry Simple Syrup in a glass jar in the refrigerator overnight to chill

Blend The Frosé and Serve

• Remove the frozen rosé out of the freezer and pour or scoop in the blender
• Pour the Strawberry Simple Syrup over the frozen rose and blend until slushy
• Pour into wine glasses and enjoy immediately!

Storing Instructions

• If you are not going to serve all of it immediately or want to make a larger batch, pour the blended Frośe into a large ziplock bag or a container that fits in your freezer and freeze until ready to serve
• Scoop the Frosé into the wine glasses and enjoy!

Nutrition

Serving: 1glass | Calories: 288kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 276mg | Fiber: 1g | Sugar: 36g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg

Bursting with blueberries, a sprinkle of orange zest, the most tender crumb and a buttery crumble topping, these are truly The Best Blueberry Crumble Muffins. There is always a reason to make fresh muffins, whether it is for a quick and easy breakfast, easter or mothers day brunch or a ladies tea and there is nothing better than a blueberry muffin. I love the moist texture, the pops of blueberry flavor and a crunchy crumble texture makes a traditional blueberry muffin even better!

Muffins are a popular breakfast item in our family and we love changing it up with a new flavor every week! Banana Nut Muffins or Healthy Peanut Butter Banana Muffins are two other favorites that we enjoy on a regular basis!

Ingredient Notes

Blueberries-Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!

Orange- Fresh orange juice and orange zest add a delicious citrus pop into these muffins! If you are not an orange lover, you can eliminate the orange juice and zest from this recipe.

Greek Yogurt- Whole Greek Yogurt is the best for this muffin recipe. I don't use low fat because it will change the texture and moisture level, but greek yogurt can be substituted for sour cream if you prefer!

Step-by-Step Instructions

Dry Ingredients
In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside

Blueberries
Whether you are using fresh or frozen blueberries, one of the most important steps is to dust the blueberries with flour. This will ensure that the blueberries mix into the batter evenly and don't sink to the bottom.

Scoop The Muffin Batter Into The Muffin Pan
Once the batter is mixed together, scoop the batter into the muffin pan to fill ¾ full. Sprinkle the top of each muffin with the Orange Crumble Topping.

Bake Blueberry Orange Crumble Muffins
Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean. Remove the muffins from the oven and allow them to cool completely before removing them from the pan

Helpful Tips and FAQ's To Make The Best Muffins

Blueberries
Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!

Don't Over Mix Muffin Batter
Muffin batter is pretty thick and should not be over mixed or the muffins will not be tender and crumbly. Once the batter is mixed together, stop the mixer and fold in the blueberries.

Room Temperature Ingredients
Using room temperature butter and eggs will ensure that all ingredients mix together evenly!

Use an Ice Cream Scoop
Scooping muffin batter can be hard and messy, but using an ice cream scoop will keep this process super easy and clean.

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Blueberry Orange Crumble Muffins

These easy homemade Blueberry Orange Crumble Muffins are big in size and big in flavor! Fresh made from scratch muffins loaded with blueberries, a dash of cinnamon, fresh orange zest and a buttery crumble topping. These Blueberry Crumble Muffins would be a perfect way to wake up on Easter morning or enjoyed for any spring brunch.

Course Breakfast

Cuisine Breakfast

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 Muffins

Calories 256kcal

Author Kristen Massad

Ingredients

Blueberry Orange Muffins

• 1 ¾ Cup All Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• ½ Teaspoon Salt
• 1 Tablespoon Orange Zest
• ½ Cup Unsalted Butter Room Temperature
• ¾ Cup Light Brown Sugar
• 2 Eggs
• ½ Cup Greek Yogurt
• ¼ Cup Whole Milk
• 1 Tablespoon Orange Juice
• 1 Cup Blueberries + 1 Tablespoon Flour Fresh or Frozen

Orange Crumble Topping

• 6 Tablespoons All Purpose Flour
• 2 Tablespoon Light Brown Sugar
• 1 Teaspoon Orange Zest
• 2 ½ Tablespoons Unsalted Butter Melted
• ¼ Teaspoon Vanilla Extract

Instructions

Prepare the Blueberry Orange Muffins

• Preheat oven to 350 degrees F and prepare a muffin pan with nonstick spray and sprinkle each muffin tin with a dusting of flour
• In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside
• Using an electric mixer with a paddle attachment, cream together the butter and light brown sugar until smooth and creamy
• Add the eggs and greek yogurt to the butter mixture and mix until fully combined (scrape down the sides in between mixing)
• Alternate adding the flour mixture and the milk to the creamed butter and continue mixing just until ingredients are combined (do not over mix)
• Remove the bowl from the mixer and gently fold the blueberries into the muffin batter
• Scoop the muffin batter into the prepare muffin pan to fill ¾ full

Prepare the Orange Crumble Topping

• In a medium bowl combine the flour, light brown sugar and orange zest; mix to combine
• Add the melted butter and vanilla extracted into the flour mixture and mix until combined and becomes crumbly
• Sprinkle the orange crumble topping over each muffin
• Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean
• Remove the muffins from the oven and allow them to cool completely before removing them from the pan

Notes

Blueberries
Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!

Don't Over Mix Muffin Batter
Muffin batter is pretty thick and should not be over mixed or the muffins will not be tender and crumbly. Once the batter is mixed together, stop the mixer and fold in the blueberries

Room Temperature Ingredients
Using room temperature butter and eggs will ensure that all ingredients mix together evenly!

Use an Ice Cream Scoop
Scooping muffin batter can be hard and messy, but using an ice cream scoop will keep this process super easy and clean.

 

Nutrition

Serving: 1Muffin | Calories: 256kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 245mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Adding a little salt to my sweet, this Butterscotch Pretzel Tart is full of flavor and love.  Although there are a few extra steps to making a true butterscotch filling, it is worth your time and effort.  Butterscotch is made by creating a caramel base using sugar and butter, add cornstarch and flour to thicken the base and then tempering egg yolks to create a custard.  Pour the custard into a pre baked pretzel crust and garnish with brown sugar whipped cream.  

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Butterscotch Pretzel Tart

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Rich, creamy and loaded with flavor, butterscotch is a special flavor that you have to work hard for, but totally worth it.  Butterscotch Pretzel Tart is salty and sweet goodness and is a must for your Thanksgiving Table.

Ingredients

Pretzel Tart Crust

• 8 Tbsp Unsalted Butter, Softened
• ½ Cup Powdered Sugar
• 1 Eggs
• ¼ tsp Vanilla Extract
• 1 Cup Coarsely Crushed Pretzels
• ½ Cups All Purpose Flour

Butterscotch Filling

• 8 Tbsp Unsalted Butter
• 1 Cup Light Brown Sugar
• 1 Cup Boiling Water
• 3 Tbsp Cornstarch
• 2 Tbsp All Purpose Flour
• ½ tsp Salt
• 1 ½ Cups Milk
• 3 Egg Yolks
• 1 tsp Vanilla Extract

Brown Sugar Whipped Cream

• 2 Cups Heavy Whipping Cream
• ¼ Cup Light Brown Sugar

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Instructions

Make the dough

1. Preheat the oven to 350 degrees
2. In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
3. Scrape down the butter in between mixing
4. Add in egg and vanilla extract to the butter mixture
5. Add the crushed pretzels and flour; mix until fully combined
6. Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
7. Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
8. Once the dough is chilled, roll the dough out on a floured surface to ⅛ inch thick
9. Place the dough in a 9” round or rectangle tart pan and press down the bottom and sides of the tart to create an even and smooth shell
10. Refrigerate the shell for another 30 minutes
11. Bake the shell for 15-20 minutes or until dough is cooked through

Make the Butterscotch Filling

1. In a small bowl, whisk egg yolks; set aside
2. In another small bowl, whisk together the cornstarch, flour, salt and milk; set aside
3. Using a large saucepan, melt the butter over low heat until it turns a light brown color; stir constantly so that it doesn't burn.
4. Add the brown sugar to the butter mixture and whisk until melted
5. Slowly add boiling water to the butter and sugar mixture to create a caramel, it will bubble a lot so pour it slowly while whisking
6. Add the flour and milk mixture to the caramel mixture and stir on low heat until it begins to boil
7. Once the mixture has thickened, add a few tablespoons of the butterscotch mixture to the egg yolks, constantly whisking and then pour the egg yolks back into the saucepan with the butterscotch
8. Continue whisking over low heat until the butterscotch begins to boil and thickens
9. Remove the butterscotch filling from the heat and add in the vanilla extract
10. Pour the butterscotch custard into the pre-baked tart shell
11. Place a piece of plastic wrapped pressed on the custard until cooled and ready to top with whipped cream
12. Refrigerate until ready to garnish and serve

Brown Sugar Whipped Cream

1. In a mixing bowl with whisk attachment, whisk the heavy cream until it starts to thicken and create a ribbon texture
2. Add in the brown sugar to the heavy cream and continue whisking until the cream is smooth and stiff enough to hold its shape (do not over whisk)
3. Once the pie is cooled, spread the whipped cream over the top of the butterscotch custard
4. Sprinkle crushed pretzels around the edge of the whipped cream
5. Refrigerate until ready to serve
6. Enjoy!

Pie
A Pie is made of sweet or savory ingredients using a deep or sloped pan.  Pies can be a single layer of crust or a double and has a flaky and crisp texture.  Pies and tarts can have the same fillings, but pies do not need to be removed from the pan so they tend to be filled to the maximum.  

Tart
A Tart can also be made with sweet or savory ingredients and is baked in a shallow sided pan, usually with a removable bottom.  Tarts are made of a buttery and tender crust that is stable enough to be removed from the pan. Tarts can be round, rectangle or square depending on the pan that you choose.  Keeping the focus on my Thanksgiving table, I chose to create two tart recipes that will be a centerpiece. 

Caramel Nut Tart
Assorted nuts are always at our thanksgiving table, whether it is a bowl of assorted nuts or your favorite pecan pie.  Try taking all of your favorite nuts and pouring them into a buttery tart shell.  Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts.  A beautiful presentation for sure and one that will be a family favorite!  

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Caramel Nut Tart

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Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts.  A beautiful presentation for sure and one that will be a family favorite!  

• Author: Kristen Massad

Ingredients

Pate Sucree

• 1 Cup Unsalted Butter, Softened
• ¾ Cup Powdered Sugar
• 2 Eggs
• ¼ tsp Salt
• ½ tsp Vanilla Extract
• 2 ½ Cups All Purpose Flour

Caramelized Nut Filling

• 1 ¼ Cup Light Brown Sugar
• 4 Tbsp Unsalted Butter, softened
• ½ tsp Salt
• 5 Eggs
• 1 ½ Cup Light Corn Syrup
• 1 tsp Vanilla Extract
• ½ Cup Pecan Halves
• ½ Cup Cashews
• ½ Cup Pistachios
• ½ Cup Walnut Halves

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Instructions

Make the dough

1. In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
2. Scrape down the butter in between mixing
3. Add in eggs, salt and vanilla extract to the butter mixture
4. Add the flour and mix until fully combined
5. Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
6. Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
7. Once the dough is chilled, roll the dough out on a floured surface to ⅛ inch thick
8. Place the dough in a 9” round tart pan and press down the bottom and sides of the tart to create an even and smooth shell
9. Refrigerate the shell for another 30 minutes
10. Preheat the oven to 350 degrees while making the filling

Make the filling

1. Preheat oven to 350 degrees F
2. In a mixing bowl with paddle attachment, mix together the brown sugar and butter until creamy and smooth
3. add in the eggs, corn syrup and vanilla extract
4. Remove the bowl from the mixer and pour the assorted nuts into the syrup and coat them completely
5. Pour the assorted nuts into the unbaked tart shell

Bake

1. Bake at 350 degrees for 30-40 minutes or until nuts are golden and the syrup is thick
2. Allow the caramelized nut tart to cool before removing from the tart pan
3. Serve at room temperature, Enjoy!

French Macaron’s are a very trendy cookie all over the world, but this is a cookie that has been around since the 1930’s and was originally known as the Gerber Macaron.  Not to be mistaken for the traditional coconut macaroon, the French Macaron with one “o” was made famous in Paris, France and is made with two almond based cookies filled with a jelly, curd, buttercream or chocolate ganache.  

Making the Macaron
The French Macaron is a very particular cookie and one that needs time and practice.  The ingredients are key, using high quality and fine almond flour will be the start.  Once you have the almond flour, you will combine it with powdered sugar and run it through a fine sieve to make sure that it is fluffy and free of clumps.  Making the meringue is the next step that is a going to make or break this process for you, no pressure!  In a mixer with a whisk attachment, whisk the egg whites and egg white powder to stiff peaks.  The egg white powder is a stabilizer for the meringue so that it is not so delicate,  I highly recommend it, but it can be left out or replaced with cream of tartar.  Once the egg whites are whisked to stiff peaks, gently fold the almond flour and powdered sugar mixture into the egg whites.  Folding is a process that must be learned and it is not a stir and move on.  To fold correctly, you run your spatula through the center of the batter and create a J with your spatula, keep repeating this process until all the batter is fully combined and smooth.  Over mixing can deflate the macaron and will leave you will a flat cookie.  Pipe each cookie onto a lined baking sheet into 1 ½ inch rounds.  A special trick that many people might not feel is important, but it is, allow the cookies to sit on the baking sheet for 20 minutes before you put them in the oven.  This process creates the skin on the top of the macaron that will give you the nice crunch!  Once the cookies are baked, you have conquered all of your fears and now you can just enjoy them!  Fill each cookie with your favorite fall filling, sandwich them together and enjoy every bite!  

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French Macaron

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• Author: Kristen Massad
• Yield: 24

Ingredients

Classic French Macarons

• 1 ½ Cup (200 grams) Powdered Sugar
• 1 Cup (115 grams) Almond Flour
• 3 (90 grams) Egg Whites
• 1 Tbsp (8 grams) Egg White Powder
• ¼ Cup (30 grams) Powdered Sugar
• Gel Food Coloring (optional)

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Instructions

1. Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
2. Sift together the almond flour (115 grams) and powdered sugar (200 grams) into a large bowl; set aside
3. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
4. Slowly add in powdered sugar (30 grams) to egg whites
5. If you are adding a color, add two drops of food coloring to the meringue
6. Remove the bowl from the mixer and fold in the powdered sugar and almond flour mixture
7. Fold until smooth and can make ribbons with batter (do not over mix)
8. Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
9. Let the macarons sit on the sheet pan for 20 minutes before baking
10. Bake for 12 minutes
11. Remove the macarons from the oven and allow to cool before filling
12. Make the filling of your choice while the macarons are cooling (the fillings can also be made in advance)
13. Fill half of the macaron shells with filling of choice and then stack the other half of the cookies on top
14. Enjoy immediately or store in air tight container in the refrigerator for 24-48 hours

Notes

Chocolate Chai French Macaron

• 1 Recipe French Macaron, White
• 1 Recipe Chai Spiced Ganache

Chai Spiced Ganache

• 1 Cup Heavy Whipping Cream
• 2 Cups Semi Sweet Chocolate Chips
• 2 tsp Chai Spice (see recipe below)

Directions

• In a small saucepan warm heavy cream until simmering
• Add in chocolate chips and let sit for 3 minutes
• Add in chai spice
• Whisk chocolate into heavy cream until smooth
• Allow the ganache to cool and thicken completely
• Transfer the ganache into a piping bag and pipe onto macaron shells
• Dust the white shell with chai spice for garnish

Chai Spice Mixture

• 3 Tbsp ground cinnamon
• 2 Tbsp ginger powder
• 1 Tbsp cardamon
• 1 tsp grated nutmeg
• 1 tsp ground cloves
• ½ tsp black pepper
• combine all spices in a jar
• *you will have extra…save for homemade chai tea lattes!

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Chocolate Espresso Sea Salt Cookie

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Chocolate Espresso Sea Salt Cookie is ooey, gooey and is loaded with semi sweet chocolate discs, espresso powder and a sprinkle of sea salt.  

• Author: Kristen Massad
• Yield: 20

Ingredients

• 1 Cup Unsalted Butter, cubed
• ¾ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Eggs
• 2 ½ Cups All Purpose Flour
• 2 tsp Espresso Powder
• 1 tsp Baking Soda
• 1 tsp Cornstarch
• ½ tsp Salt
• 2 Cups Chocolate Discs or Chips, Chopped
• Sea Salt

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Instructions

1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
2. Combine flour, espresso powder, baking soda, cornstarch and salt in a large bowl and set aside
3. In a mixing bowl with paddle attachment, cream the butter and sugar and until smooth and fluffy
4. Scrape down the sides of the bowl and mix until combined
5. Add in eggs and mix until combined
6. Add in the flour mixture to the egg mixture and mix until all the flour is incorporated
7. Remove the mixing bowl and fold in the chocolate
8. Scoop the onto the baking sheet, leaving two inches in between each cookie
9. Gently press the cookie down to remove the dome from the top (do not flatten the cookie dough)
10. Sprinkle each of the cookie dough balls with sea salt
11. Bake the cookies for 10-12 minutes (these will still look a little gooey in the middle, but that is how they are best)
12. Remove the cookies from the oven and allow them to cool for at least 15 minutes
13. Enjoy immediately or store in an air tight container

Well, I think we have officially arrived in pumpkin season. It's exciting to those of us who love pumpkin, but it can also be overwhelming. With pumpkin-flavored items everywhere I look, I wasn't sure where to start. That being said, I made this last week and we have already gone through two loaves. It's safe to say we are addicted.

This bread truly is the most simple bread you are going to make and the flavor is subtle, not too sweet, and has a perfect crunch on the top from the cinnamon sugar. If you are not sure how ready you are, start with this Cinnamon Sugar Pumpkin Bread to start the pumpkin craze! Once you're fully in pumpkin mode, you can fall in love with Pumpkin Cream Cheese Bundt Cake and Pumpkin Creme Brûlée.

Ingredients

• Flour- All-purpose is all you need for this recipe
• Baking Soda and Powder - You'll need both leavening agents to help the bread rise perfectly
• Spices- Cinnamon, ginger, and nutmeg will provide that Fall flavor
• Vegetable Oil- To give the bread its wonderful moisture
• Brown Sugar- Light brown sugar will sweeten everything up
• Eggs- You'll need two for this pumpkin bread
• Pumpkin Puree- 100% pure pumpkin puree will pack a punch of pumpkin flavor
• Vanilla- Flavor that will compliment the other ingredients
• Maple Syrup- For another touch of sweetness and flavor
• Extra Sugar and Cinnamon- To sprinkle on top for a sweet, crunchy finish!

Directions

• In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
• In a mixing bowl with paddle attachment, mix together the oil and light brown sugar
• Add eggs; mix until combined
• Add in pumpkin puree, water, vanilla extract, and maple syrup
• Add dry ingredients into the pumpkin mixture and mix until combined and smooth
• Pour batter into loaf pan and sprinkle cinnamon sugar on top of the pumpkin batter
• Bake for 35-40 minutes or until knife comes out clean
• Allow the bread to cool for 10 minutes, then enjoy!

Tips and FAQS For Cinnamon Sugar Pumpkin Bread

• Make sure you combine everything well, but don't overmix the batter. If it is overmixed the bread will be too dense
• Store the bread in an airtight container to keep it moist and fresh

More Fall Recipes You Will Love

Cinnamon Sugar Pumpkin Bread

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Simple, super moist and full of spices, Cinnamon Sugar Pumpkin Bread is ready for you and here for the season!  The only way to make this bread even better is to dust the top with cinnamon sugar and enjoy!  

• Author: Kristen Massad

Ingredients

Pumpkin Bread

• 1 ½ Cups All Purpose Flour
• 1 tsp Baking Soda
• ¼ tsp Baking Powder
• 1 tsp Cinnamon
• ¼ tsp Ginger
• ¼ tsp Nutmeg
• ½ tsp salt
• ½ Cup Vegetable Oil
• 1 ¼ Cup Light Brown Sugar
• 2 Eggs
• ¾ Cup Pumpkin Puree
• ⅓ Cup Water
• 1 tsp Vanilla Extract
• 1 Tbsp Maple Syrup

Cinnamon Sugar

• ¼ Cup Granulated Sugar
• 1 tsp Cinnamon

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Instructions

1. Preheat oven to 350 degrees F and spray a 9x5 inch loaf with
2. In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt
3. In a mixing bowl with paddle attachment, mix together the oil and light brown sugar
4. Add eggs; mix until combined
5. Add in pumpkin puree, water, vanilla extract, and maple syrup
6. Add dry ingredients into the pumpkin mixture and mix until combined and smooth
7. Pour batter into loaf pan and sprinkle cinnamon sugar on top of the pumpkin batter
8. Bake for 35-40 minutes or until knife comes out clean
9. Remove from the oven and allow the bread to cool for 10 minutes
10. Serve or store in airtight container, enjoy!

If you are or are not fully committed to fall flavors, this Cinnamon Bundt Cake is so perfect and so simple.  With ingredients that you most likely keep in your pantry, you can definitely whip this up super fast.  What I love most about this bundt cake is the sweet buttery glaze that gets poured over and will be enjoyed with every bite.  

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Cinnamon Bundt Cake

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Feeling like fall, but not quite ready to jump fully in, Cinnamon Bundt Cake with Cinnamon Sugar Glaze is the perfect way to tip toe into the season.  

• Author: Kristen Massad

Ingredients

Cinnamon Bundt Cake

• 2 Cups All Purpose Flour
• 1 Tbsp Baking Powder
• 1 Tbsp Cinnamon, Ground
• ½ tsp Salt
• 1 ¼ Cup Light Brown Sugar
• 10 Tbsp Unsalted Butter, softened
• 1 tsp Vanilla Extract
• 3 Eggs
• ⅔ Cup Whole Milk

Cinnamon Sugar Glaze

• ½ Cup Granulated Sugar
• ½ Cup Water
• 4 Tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon, Ground

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Instructions

Cinnamon Bundt Cake

1. Preheat oven to 350 degrees F and prepare bundt pan with nonstick spray or coat the pan with butter
2. In a large bowl combine flour, baking powder, cinnamon and salt; set aside
3. In a mixing bowl with paddle attachment, add light brown sugar and butter; beat until smooth and creamy
4. Add vanilla extract and eggs to the butter mixture; beat until fully combined
5. Alternating, add in dry ingredients and milk until fully combined and batter is smooth
6. Pour batter into the bundt pan
7. Bake at 350 degrees F for 35-40 mixtures or until knife comes out clean
8. Allow the bundt cake to cool in the pan
9. While the bundt cake is cooling, make your Cinnamon Sugar Glaze
10. Once the glaze is done, remove the cake from the pan and place on a cooling rack
11. Pour the glaze over the cake to cover the top
12. Allow the glaze to set and absorb into the cake before moving onto a serving dish
13. Once the glaze has cooled, place cake on a serving dish
14. Enjoy!

Cinnamon Sugar Glaze

1. In a small saucepan, combine the sugar, water, butter, vanilla and cinnamon
2. On medium heat, stir the mixture until all is melted
3. Let the glaze continue to cook until it thickens and caramelizes (do not burn)
4. Remove from the heat and pour over the bundt cake immediately

Nutrition

• Serving Size: 12

If you are a lover of key lime pie, this is the trifle for you. Sweet and tangy layers of key lime curd, cubed sponge cake, crushed graham crackers and fresh whipped cream will make you feel like you are on a tropical vacation. Garnish the Key Lime Pie Trifle with lime wedges and you will be ready to serve at your next backyard BBQ.

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Key Lime Pie Trifle

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• Author: Kristen Massad

Ingredients

Sponge Cake

• ⅓ Cup Vegetable Oil
• 4 Eggs, Divided
• ½ Cup Water
• 1 Tbsp Vanilla Extract
• 1 ½ Cups All Purpose Flour
• 1 Cup Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Salt

Key lime Curd

• 1 ¼ cup sugar
• 1 cup key lime juice
• zest of 5 limes
• 5 eggs
• 1 ½ cup butter, unsalted

Whipped Cream

• 2 Cups Heavy Whipping Cream
• ¼ Cup Granulated Sugar

Graham Crackers Crumbs

• 1 Cup Graham Cracker Crumbs

Garnish

• Limes, sliced
• Blackberries

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Instructions

Sponge Cake

1. Preheat oven to 350 degrees F and line a 9x13 cake pan with parchment paper
2. In a mixing bowl with whisk attachment, combine oil and egg yolks and whisk until combined
3. Slowly add water and vanilla extract until foamy
4. On low speed, add in flour, ⅓ of the sugar, baking powder and salt
5. Pour the mixture into another bowl and set aside
6. Whisk egg whites until stiff peak
7. Slowly add in the remaining sugar to the egg whites
8. Fold the egg whites into the egg yolk mixture until fully combined
9. Pour batter into 9x13 cake pan
10. Bake for 15-20 minutes or until cake springs back at the touch
11. Allow the cake to cool completely before cutting and layering

Key Lime Curd

1. Combine all ingredients in a bowl
2. Place the bowl over a saucepan with simmering water and stir over low heat
3. The curd is complete when the consistency is thick and coats the back of a wood spoon
4. Strain the curd and cool completely before refrigerating
5. Refrigerate key lime curd until thick and ready to use

Whipped Cream

1. Add heavy whipping cream, sugar and vanilla in a mixing bowl with whisk attachment
2. Whisk until soft peaks form

Assembly

1. In a large trifle bowl or 4 stemless wine glasses spoon key lime curd to the bottom of the bowl or glasses
2. Cut sponge cake into cubes and layer on top of key lime curd
3. Pipe whipped cream on top of the sponge cake
4. Sprinkle graham cracker crumbs on top of the whipped cream
5. Repeat with key lime curd, cubed sponge cake, graham crackers crumbs and whipped cream
6. Garnish the final layer of whipped cream with graham cracker crumbs, lime slices and fresh blackberries