European Archives - Your Homebased Mom https://www.yourhomebasedmom.com/category/recipes/cuisine/erupean/ Leigh Anne Wilkes Sat, 01 Feb 2025 05:11:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://www.yourhomebasedmom.com/wp-content/uploads/2020/10/cropped-favicon_favicon-32x32.png European Archives - Your Homebased Mom https://www.yourhomebasedmom.com/category/recipes/cuisine/erupean/ 32 32 Crepe Recipe https://www.yourhomebasedmom.com/crepe-recipe/ https://www.yourhomebasedmom.com/crepe-recipe/#respond Fri, 01 Nov 2024 12:30:00 +0000 https://www.yourhomebasedmom.com/?p=64474 This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France.  Fill them with your favorite crepe filling whether sweet or savory! I have been fortunate to have visited France multiple times.  Each time I arrive, the first thing I do is find the nearest crepe street vendor!
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This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France.  Fill them with your favorite crepe filling whether sweet or savory!

French crepe on a plate

I have been fortunate to have visited France multiple times.  Each time I arrive, the first thing I do is find the nearest crepe street vendor! The next best thing to enjoying a delicious crepe on the streets of Paris is enjoying one in your own home.  Making crepes at home is a lot easier than you may think it is!  With a basic blender crepe batter, some delicious fillings and some kind of pan you’ve got everything you need!

pile of crepes on a cooling rack

Ingredients Needed

  • All Purpose Flour
  • Eggs
  • Canola Oil
  • Milk
  • Salt
blender batter

How to Make Crepes

  • Use a blender or food processor.
  • Add in all ingredients and pulse until it is nice and smooth.  No one likes lumps in their crepes!
  • Pour the blender crepe batter into a bowl and cover with plastic wrap and refrigerate until ready to use it.  I usually make it the night before.
crepe batter in a bowl
  • Heat up your crepe pan or whatever you are using over medium high heat. 
  • Grease the pan for the first crepe but I find that you don’t have to grease it after that.  Many times the first crepe doesn’t turn out, that’s normal.  Consider it practice!
  • Use either 1/4 cup or a 1/3 cup to measure my batter, depending on the size crepe you want.  Pour the batter into the middle of my pan or crepe maker. 
  • Use your crepe spreader to twirl the batter into a circle. This may take a little practice, it’s all in the wrist.  I hold onto the end of the crepe spreader between my thumb and first finger and pull the spreader behind my hand in a circular motion, turning my wrist as I go.
Crepe spreader
  • Watch your crepe and when little bubbles form on the surface, carefully lift the edges of the crepe and turn it over.  You want it to be a very light golden brown.
Crepe cooking
  • Cook for an additional 1-2 minutes until lightly golden brown.
  • Remove the crepe and place it on a plate. 

Tip

  • Cover the finished crepes with wax paper or a cotton towel to keep them from drying out.
pile of crepes on a plate

Serve With:

Sweet Crepes:

Savory Crepes

  • Ham, Chicken, Turkey, or Crab
  • Brie, Gruyere, Goat Cheese, or any cheese that melts well
  • Eggs
  • Sautéed Vegetables
strawberry crepes

Frequently Asked Questions

Do I need a special crepe pan to make crepes?

No, any non stick pan will work. A crepe pan can make the job a little easier.  My favorite is the Crepe Pro, but for years I made my crepes in my cast iron pan.

Can I make crepes ahead of time?

Yes, you can make crepes up to five days ahead. Place the pile of crepes between two pieces of wax paper and then in a zippered plastic bag. Store them in the refrigerator. Bring crepes to room temperature before serving.

What is the best way to reheat a crepe?

You can quickly reheat the crepe by placing it back in the pan or on crepe maker and warming it quickly on both sides. You can also reheat the crepes in the microwave.

Can I freeze crepes?

A stack of cooked crepes, placed between layers of wax paper and placed in a zippered plastic bag, can be stored in the freezer for up to two months. When ready use, thaw in the refrigerator.

Check out these other crepe recipes:

Be sure and follow me over on You Tube for weekly cooking demos.

pile of homemade crepes
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Crepe Recipe

This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France.  Fill them with your favorite crepe filling whether sweet or savory!

Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 10 crepes
Calories 152kcal

Equipment

Ingredients

  • 2 cups flour
  • 3 eggs
  • 1 Tbsp canola oil
  • 2 cups milk
  • pinch of salt

Instructions

  • Combine all the ingredients and a blender and pulse until smooth.
  • Store batter covered in the refrigerator until ready to use.
  • Heat the crepe pan or frying pan over medium high heat.
  • Pour 1/4 – 1/3 cup batter into middle of pan and using a crepe spreader, spread into a thin layer.
  • Flip and cook on the other side until just lightly golden brown.
  • Cover crepes with a towel or wax paper as you cook the rest to keep them from drying out.
  • Crepes can be refrigerated until ready to use.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 40mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 66mg | Iron: 1mg

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Plum Cake https://www.yourhomebasedmom.com/plum-cake/ https://www.yourhomebasedmom.com/plum-cake/#comments Thu, 12 Sep 2024 08:00:00 +0000 https://www.yourhomebasedmom.com/?p=33053 Easy to make, this plum cake is a perfect summer dessert. It is a tender, moist treat made with fresh, juicy plums and a rich buttery cake flavor. It only takes minutes to mix together. Why You’ll Love This Recipe! Quick and Easy! This cake is so easy to make, the prep time is about
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Easy to make, this plum cake is a perfect summer dessert. It is a tender, moist treat made with fresh, juicy plums and a rich buttery cake flavor. It only takes minutes to mix together.

plum cake with a slice missing

Why You’ll Love This Recipe!

Quick and Easy! This cake is so easy to make, the prep time is about 10 minutes. The hardest part of the whole recipe is cutting up the plums.

Amazing Flavor. You’ll love the sweet buttery flavors of the cake in perfect combination with the summer plums.

slice of plu m cake ona plate

Ingredients Needed

  • Red Plums
  • All Purpose Flour
  • Granulated Sugar
  • Butter
  • Eggs
  • Baking Powder
  • Salt
  • Cinnamon Sugar
ingredients for plum cake

How to Make Plum Cake

  • Slice fresh plums. You will need to slice around the small pit. I cut off the two large sides and then the two short sides. I only use the larger pieces in the cake and just eat the smaller piece!
sliced plums on a cutting board
  • Cream together sugar, butter, eggs, vanilla extract and salt until light and fluffy in a large bowl, mixing by hand or use an electric mixer.
  • Add in dry ingredients including, flour and baking powder and mix until combined.
step by ste mixing up plum cake
  • Place cake batter in a greased 8 inch round cake pan or springform pan.
  • Lay the cut plums cut side down on top of batter.  Gently press into batter.
cake batter and plums in a cake pan
  • Sprinkle cinnamon sugar over the top and place in oven.
plum cake sprinkled with cinnamon sugar.
  • Bake at 350 degrees F for 45-60 minutes.
  • Allow cake to cool for 10-15 minutes before removing it from the pan.
overhead shot of a plum cake

Tips from leigh Anne

  1. Placed a piece of parchment paper on the bottom of the pan for easier removal.
  2. I only used the bigger slices of plum and we ate the small pieces, but this was just for appearances. Any size slices will work.
  3. For a flavor variation use almond extract instead of vanilla extract.
  4. If using unsalted butter add in a pinch of salt.
side view of a plum cake on a cooling rack
overhead shot of plum cake with a piece cut out of it

Frequently Asked Questions

Can I use a fruit other than plums?

Yes, you could use peaches, apricots

How do I store leftover plum cake?

Keep any leftover plum cake covered in an airtight container or cake container at room temperature for up to 3 days storing at room temperature. You can also cover it with aluminum foil. The cake can also be stored in the refrigerator for up to 5 days or frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

What kind of plums should I use?

I used small red plums from my son’s plum tree but any kind of plum will work as will plumcots, Italian plums or Italian prune plums.

Check out more yummy favorite recipes.

Be sure and follow me over on You Tube for weekly cooking demos.

overhead shot of plum cake with a piece cut out of it
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Plum Cake

Easy to make, this plum cake is a perfect summer dessert. It is a tender, moist treat made with fresh, juicy plums and a rich buttery cake flavor. It only takes minutes to mix together.
Course Dessert
Cuisine european
Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 315kcal

Ingredients

  • 1 cup sugar
  • ½ cup butter salted, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • Pinch salt
  • 1 cup flour unbleached all purpose
  • 1 tsp baking powder
  • 5-6 plums, halved Depending on size, need enough to cover the surface of the cake batter.
  • 1 Tbsp cinnamon sugar to sprinkle on top. 1 Tbsp sugar, 1/2 tsp cinnamon

Instructions

  • Cream together sugar, butter, eggs and salt until light and fluffy
  • Add in flour and baking powder.
  • Mix until combined.
  • Spread batter into 9 inch greased floured pan
  • Place plums on top of batter, cut side down and gently press into the batter.
  • Top with 1 Tbsp cinnamon sugar
  • Bake 350 degrees F for about 45-60 minutes or until a toothpick comes out clean
  • (baking varies depending on moisture in plums)

Notes

  1. Placed a piece of parchment paper on the bottom of the pan for easier removal.
  2. I only used the bigger slices of plum and we ate the small pieces, but this was just for appearances. Any size slices will work.

Nutrition

Calories: 315kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 118mg | Potassium: 216mg | Fiber: 2g | Sugar: 35g | Vitamin A: 699IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg

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Crème Brûlée French Toast https://www.yourhomebasedmom.com/creme-brulee-french-toast/ https://www.yourhomebasedmom.com/creme-brulee-french-toast/#comments Mon, 15 Apr 2024 10:00:00 +0000 https://www.yourhomebasedmom.com/?p=5845 This simple, make ahead, Crème Brûlée french toast is amazing and the perfect overnight breakfast idea to serve on a holiday or for overnight guests. Why You’ll Love This Recipe! Time Saver. This Creme Brûlée French Toast is made the night ahead of time so you can have a quick and easy breakfast in the
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This simple, make ahead, Crème Brûlée french toast is amazing and the perfect overnight breakfast idea to serve on a holiday or for overnight guests.

creme brulee french toast

Why You’ll Love This Recipe!

Time Saver. This Creme Brûlée French Toast is made the night ahead of time so you can have a quick and easy breakfast in the morning. It’s the perfect thing for a holiday breakfast or overnight guests.

Delicious! Crème Brûlée is a french dessert that consists of a smooth custard topped with caramelized sugar.  This french toast is basically Crème Brûlée over bread.  The french toast has a yummy, gooey, caramel layer on top, thus the name Crème Brûlée.  Crème Brûlée is one of my favorite desserts so I knew I would like it for breakfast too!

Creme Brulee French Toast with fresh strawberries

Ingredients Needed

  • Bread, Use brioche bread, or challah bread or a thick French Bread
  • Eggs
  • Butter, salted
  • Half and Half or Heavy Cream
  • Brown Sugar
  • Corn Syrup. Can also substitute maple syrup.
  • Vanilla Extract
  • Orange Juice Concentrate. The kind that comes frozen in the can.
  • Salt
baked Creme Brulee French Toast

How to Make Crème Brûlée French Toast

  • Put butter, brown sugar and corn syrup in a small pan and whisk to combine.. 
  • Cook on medium heat and stir until smooth.
  • Pour mixture into a 9 x 13 baking dish
  • Cut bread into 1″ thick slices. 
  • Arrange slices of bread on top of sugar mixture. Squeeze them to fit together
bread soaking in brown sugar and butter
  • Mix together eggs, half and half, vanilla, OJ concentrate and salt in a bowl. 
  • Pour evenly over bread.
  • Cover dish with plastic wrap and refrigerate over night
  • Remove french toast from refrigerator and bring to room temperature.
  • Bake uncovered at 350 degrees F until edges of pale gold,a bout 30-40 minutes.

Tips from leigh Anne

  1. I used challah bread, but you can use brioche bread or a crusty french bread. French toast is the perfect thing to make when you’ve got some day old or slightly stale bread
  2. If you don’t have half and half, you can use half milk and half cream.
  3. Make sure to bring the French toast to room temperature before baking. If baking chilled, allow additional baking time.
platter of Creme Brulee French Toast

Frequently Asked Questions

Can I make it the morning of instead of the night before?

You can, just allow it to sit for at least an hour for the liquid to absorb.

I don’t have orange juice concentrate, what else can I use?

You could use a teaspoon of orange extract.

How do you store leftover crème brûlée french toast?

Store any leftovers in the fridge for 1-2 days. To reheat use the microwave or oven. The brulee topping will get a little soggy after sitting in the refrigerator. Reheat in the oven.

french toast with strawberries

Check out these other breakfast recipes:

Be sure and follow me over on You Tube for weekly cooking demos.

creme brulee french toast
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Crème Brûlée French Toast

This simple, make ahead, baked creme brulee french toast is amazing and the perfect breakfast to serve on a holiday or for overnight guests.
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 615kcal

Ingredients

  • 1/2 cup butter salted
  • 1 cup packed brown sugar
  • 2 Tbsp. corn syrup
  • 1 loaf french brioche or challah bread
  • 5 large eggs
  • 1 1/2 cups half and half or heavy cream
  • 1 tsp vanilla
  • 1 tsp orange juice concentrate or orange extract
  • 1/4 tsp salt

Instructions

  • In a small pan melt butter with brown sugar and corn syrup.  Stir until smooth
  • Pour mixture into a 9 x 13 inch baking dish
  • Cut bread into 1″ thick slices.  Arrange bread slices in pan, on top of sugar mixture.Squeeze them to fit together
  • In a bowl mix together eggs, half and half, vanilla, OJ and salt.  Pour evenly over bread
  • Cover dish with plastic wrap and refrigerate over night
  • Heat oven to 350 degrees and bring bread to room temperature before baking
  • Bake bread mixture uncovered until edges of pale gold. Approx 30-40 minutes

Notes

  1. I used challah bread, but you can use brioche bread or a crusty french bread. French toast is the perfect thing to make when you’ve got some day old or slightly stale bread
  2. If you don’t have half and half, you can use half milk and half cream.
  3. Make sure to bring the French toast to room temperature before baking. If baking chilled, allow additional baking time.

Nutrition

Calories: 615kcal | Carbohydrates: 80g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 531mg | Potassium: 263mg | Fiber: 1g | Sugar: 41g | Vitamin A: 885IU | Vitamin C: 1.7mg | Calcium: 148mg | Iron: 3.4mg

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Pavlova https://www.yourhomebasedmom.com/pavlova/ https://www.yourhomebasedmom.com/pavlova/#comments Sat, 10 Feb 2024 13:00:00 +0000 https://www.yourhomebasedmom.com/?p=3911 Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It’s a perfect  dessert And the perfect way to enjoy fresh berries. Why You’ll Love This Recipe! What is Pavlova? Pavlova is a meringue based dessert that
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Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It’s a perfect  dessert And the perfect way to enjoy fresh berries.

PAVLOVA WITH FRESH STRAWBERIES ON TOP

Why You’ll Love This Recipe!

  • The taste and texture are like nothing else! A perfect meringue is light and crispy on the outside with a center that is still slightly sticky and chewy and marshmallow soft.
  • You can prep the pavlova ahead, making it up to 24 hours ahead of time and then just add the whipped cream and fruit right before serving.
  • I guarantee it will become a family favorite at your house just like it is at our house!
  • Being naturally gluten free is one of the many great qualities of pavlova!

What is Pavlova?

Pavlova is a meringue based dessert that is named after the Russian ballerina Anna Pavlova and was created in her honor as she toured through New Zealand and Australia.

Meringue can be a little intimidating to people but it really is easy to make.  It is simply a combination of egg whites and sugar with a little cream of tartar and vanilla thrown in. 

PAVLOVA ONA PLATE WITH BERRIES ON TOP

Ingredients Needed

Sugar. I like to use superfine sugar but it can be hard to find. You can put regular granulated sugar into a blender and pulse a few times (don’t over pulse or it will turn to powder) to make your own super fine sugar. I have used regular granulated sugar too, just be sure to add it in extra slow and allow to fully incorporate so you don’t have a gritty meringue.

Egg Whites. Be sure to not get any yolk in with the white or it’ won’t whip!

Cream of Tartar. See FAQ below for alternative.

Vanilla Extract

How to Make Pavlova

  • Line a cookie sheet with parchment paper or a brown paper bag.
  • Trace a circle on parchment paper the intended size of your pavlova. An 8 inch dinner plate works well. Flip the paper over so the pencil marks are on the underside.
tracing around a plate onto parchment paper
  • Whip egg whites and cream of tartar together with a whisk attachment until soft peaks form.
soft peak stage of egg whites
  • Gradually add your sugar in one tablespoon at a time while mixing at a low speed (about a 2 on a Kitchen Aid). Make sure sugar is fully incorporates before adding the next tablespoon.
adding sugar to pavlova
  • Mixture should be thick and glossy. It will not fall off the beater when turned upside town.
  • Add in vanilla and mix for another 1-2 minutes.
  • Scoop meringue onto the parchment lined baking sheet and fill in the drawn circles.  Spread with the back of spoon or an offset spatula.
Forming the pavlova
  • Create a flattened surface on the top with a slight indentation for toppings.
pavlova formed on a baking sheet
  • Preheat your oven to 300 degrees F
  • Place the pavlova into the oven and IMMEDIATELY reduce the heat to 250 degrees F
  • Bake for 60-90 minutes or until they feel dry to the touch. A thicker pavlova like the one pictured will need 90 minutes, if you make your pavlova wider and not as deep it will be done in 60 minutes.
baked pavlova meringue on a baking sheet
  • Turn off the oven and let the pavlova sit in the oven until the oven is completely cool. You will know the pavlova is done if it is dry to the touch on the outside and releases easily from the parchment paper. Some cracking is normal.
  • Do not add your toppings until you are ready to serve the pavlova.
ready to add toppings to pavlova

Tips and Tricks

  • Separate egg whites from egg yolks while the eggs are cold.
  • Allow egg whites to come to room temperature before whipping them with the sugar. 
  • When separating your eggs, be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
  • Be sure your mixing bowl and beater are nice and clean. 
  • Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
  • If using a hand mixer use a glass or metal bowl, not a plastic bowl.
adding toppings to pavlova

Pair This With:

overhead shot of strawberry pavlova

Frequently Asked Questions

How do I tell my pavlova is done?

It will appear dry on the outside. It will also release easily from the parchment paper. Do not let it turn brown. If it begins to brown, your oven may be too hot, crack open the door with a wooden spoon and turn off the oven and let the pavlova sit in the oven until completely cool.

What is the best way to cut a pavlova?

Use a bread knife or a serrated knife to cut. Use a sawing motion. The meringue will crack as you cut through it.

How long will a pavlova last?

Pavlova is best enjoyed immediately after adding the toppings. You can prepare the meringue up to 24 hours ahead of time and keep it stored in a dry spot (inside your oven) Once the toppings have been added it will last maybe a day in the refrigerator but will begin to soften and the meringue may weep.

I don’t have cream of tarter, what else can I use?

The cream of tartar adds stability to the egg whites and helps the pavlova to hold it’s shape. If you don’t have cream of tartar you can use 1 tsp of white vinegar with 2 tsp of cornstarch or 1 tsp lemon juice with 2 tsp of cornstarch. Add the vinegar and cornstarch in with the vanilla.

Can I use egg whites from a carton?

No, use fresh eggs, not egg whites from a carton. Carton egg whites are pasteurized and will not form a stable meringue.

pavlova dessert with a slice missing

Here are some other fun meringue desserts:

Be sure and follow me over on You Tube for weekly cooking demos.

slice of pavlova on a plate
PAVLOVA WITH FRESH STRAWBERIES ON TOP
Print

Pavlova Recipe

Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It's a perfect Valentine's Day dessert or the perfect way to enjoy fresh berries.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 412kcal

Ingredients

Pavlova

  • 6 egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla.
  • 2 cups whipping cream whipped
  • assorted fruit
  • 1/2 cup lemon curd

Instructions

Pavlova

  • Heat oven to 300 degrees F.
  • Line a large cookie sheet with brown paper bag or parchment paper
  • Draw the desired size circle or circles using a pencil onto the paper, 8-10 inch wide
  • In large bowl, beat egg whites and cream of tartar until soft peaks form. Use a stand mixer with whisk attachment or a hand mixer with a glass or metal bowl.
  • Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
  • Add in vanilla and beat for 1-2 more minutes.
  • Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon or off set spatula.
  • Place in 300 degree F oven and reduce heat to 250 degrees F IMMEDIATELY
  • Bake for 60-90 minutes or until firm and dry to touch (inside of meringue will be soft) . A thicker meringue will take more time. Turn off oven at end of baking time and leave pavlova in the oven until completely cooled
  • Remove from oven; cool completely. Meringue should feel dry and crispy to the touch and remove easily from the paper.
  • Place on serving plate and fill with whipped cream and fresh fruit before serving.
  • Keep refrigerated until ready to serve if not serving immediately. Do not add whipped cream and fruit more than an hour or two ahead of time. I prefer to do it right before serving.

Notes

  • Separate egg whites from egg yolks while the eggs are cold.
  • Use allow egg whites to come to room temperature before whipping them with the sugar. 
  • When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
  • Be sure your mixing bowl and beater are nice and clean.  Dirt in the bowl can cause your egg whites not to whip properly.
  • Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
  • If using a hand mixer use a glass or metal bowl, not a plastic bowl.

Nutrition

Calories: 412kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 103mg | Potassium: 112mg | Sugar: 46g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg

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Raspberry Shortbread Cookies https://www.yourhomebasedmom.com/raspberry-shortbread-cookies/ https://www.yourhomebasedmom.com/raspberry-shortbread-cookies/#comments Tue, 12 Dec 2023 11:00:00 +0000 http://www.ahomebasedmom.com/the-cookie-jar-raspberry-almond-shortbread-thumbprints/ Raspberry Shortbread Cookies are our family’s favorite Christmas cookie.  They are the first one requested and the first one to disappear. Why You’ll Love This Recipe! Today’s recipe is one of our family’s favorite holiday cookies.  It is the one cookie my children ask for year after year.  The base is a delicious almond shortbread
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Raspberry Shortbread Cookies are our family’s favorite Christmas cookie.  They are the first one requested and the first one to disappear.

rack of raspberry shortbread cookies

Why You’ll Love This Recipe!

Today’s recipe is one of our family’s favorite holiday cookies.  It is the one cookie my children ask for year after year.  The base is a delicious almond shortbread and the raspberry topping is the perfect addition. The almond flavor is perfection.

raspberry shortbread cookies  drizzled with glaze

Ingredients Needed

  • Butter. I use salted butter
  • Sugar. You will need granulated and powdered sugar.
  • Almond Extract. This makes these cookies amazing.
  • Flour. I like to use unbleached all purpose flour
  • Jam. Our favorite is raspberry but you can use whatever flavor you like.
  • Whipping Cream. You can use milk too.
  • Please note there are NO EGGS in this recipe. This is not an error.

Tips

  1. The dough may seem dry when mixing it up. You can use the warmth of your hands to bring the dough together. Don’t overmix as this may cause the cookies to flatten out.
  2. If you don’t like almond use vanilla extract or lemon extract instead.
  3. This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!
drizzled raspberry shortbread cookies

How to make Raspberry Shortbread Cookies

  • Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
  • Reduce speed and add in flour. Beat until well mixed.
  • Keep beating until the dough just starts to come together. It will look somewhat dry and crumbly but as soon as it starts to come together, use your hands to finish it off and bring it into a ball. Don’t over mix.
  • Form dough into a flattened disc and wrap in plastic wrap.
baking sheet of raspberry shortb read cookies
  • Refrigerate dough for 2-4 hours or until stiff.
  • Form the dough into one inch balls and place on a parchment lined cookie sheet.
pushing thumb into shortbread dough
  • Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.)  Do not push all the way through to the baking sheet.
  • Fill each indentation with about 1/4 tsp of jam.  I like to use raspberry but use your favorite flavor. Don’t overfill!
spooning jam into cookies
  • Bake in a 350 degrees F. oven for about 14 minutes or until they begin to turn golden brown around the edges.
  • Allow cookies to cool completely.
  • Mix up glaze while they are cooling.
  • Drizzle with glaze.
drizzling glaze on shortbread cookies

It definitely wouldn’t be Christmas at our house without these raspberry shortbread cookies.

Frequently Asked Questions

Can I freeze raspberry shortbread cookies?

They will freeze great. Follow my instructions for freezing cookies in this post.

How to store cookies?

Store them in an airtight container at room temperature. There is no need to refrigerate them.

Can I leave the glaze off?

If you don’t want to put the glaze on you can give them a sprinkle of powdered sugar. It makes them look prettier and adds a touch of sweet.

If you love raspberry shortbread cookies, try these recipes!

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rack of raspberry shortbread cookies
Print

Raspberry Shortbread Cookies

Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 168kcal

Ingredients

  • 1 cup butter softened
  • 2/3 cup sugar
  • 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 1/2 cup raspberry jam

Glaze

  • 1 cup powdered sugar
  • 1 1/2 tsp almond extract
  • 2-3 tsp. milk or whipping cream

Instructions

Cookies

  • Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
  • Reduce speed and add in flour.
  • Keep beating until the dough just starts to come together. It will look somewhat dry and crumbly but as soon as all the flour is absorbed and it starts to come together, use your hands to finish it off and bring it into a ball. Don't over mix. The heat of your hands will help bring it together.
  • Form the dough into a ball and cover, refrigerate until firm (at least one hour)
  • Heat oven to 350 degrees
  • Shape dough into one inch balls.
  • Place 2 inches a part on a ungreased cookie sheet.
  • Make an indentation with your thumb in the center of each ball.
  • Fill the indentation with 1/4 tsp of jam. Do not overfill
  • Bake for 14 minutes or until edges are lightly browned
  • Let stand 1 minute, remove from cookie sheet and cool completely.

Glaze

  • Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
  • Drizzled over cool cookies

Video

Notes

The dough may seem dry when mixing it up. You can use the warmth of your hands to bring the dough together. Don’t overmix as this may cause the cookies to flatten out.
  • If you don’t like almond use vanilla extract or lemon extract instead.
  • This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!

Nutrition

Calories: 168kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 19mg | Fiber: 1g | Sugar: 14g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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