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Chocolate Raspberry Cream Scones

No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving! Compared to their butter-based counterparts, cream scones are a cinch to whip […]

The post Chocolate Raspberry Cream Scones first appeared on Love and Olive Oil.

No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving!

Compared to their butter-based counterparts, cream scones are a cinch to whip up with little more than flour, sugar, cream and a fork—no finicky cold butter, pastry blenders or stand mixers needed!

Dark Chocolate Raspberry Cream Scones on a pink serving plate with fresh raspberries and a ceramic mug of coffee, pink napkin and bowl of raspberries in the background.

Trust me when I say these are not the dry, crumbly things you probably think of when you hear the word “scone”. Instead, these cream scones are tender and fluffy and chock-full of punchy freeze-dried raspberries and rich, dark chocolate.

I’d argue that cream scones are an entirely different beast, made with heavy cream rather than butter and/or buttermilk.

The high-hydration dough results in a super light and fluffy scone that’s worlds away from the dry, chalky pucks that often pass for scones (it’s sad, really). Trust me, you’ll be shocked at how not-dry these are. They’re almost more muffin-like than anything.

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Vanilla, Pistachio and Strawberry Mini Loaf Cakes

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and …

The post Vanilla, Pistachio and Strawberry Mini Loaf Cakes appeared first on Baking Bites.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and strawberry flavor without weighing down the crumb or making it soggy.

While I typically prefer to use toasted nuts in my recipes, I opted for raw pistachios in this one. Raw pistachios have a nice sweetness to them and a vibrant green color, both of which I wanted to capture here to contrast with the strawberries.

Mini loaf cakes are a little bit cuter than their full-size counterparts, but they offer a few other advantages, as well. For instance, they bake a little bit more quickly, saving you time in the kitchen, and can be better for sharing. Even though the quantity of batter is the same in a batch of mini loaf cakes as it is in a full sized cake, the mini size allows you to get more creative with the serving and presentation. You can deliver a whole mini loaf to one person (or perhaps two), or cut it into individual slices as a snack during a party. The smaller slices seem easier to serve and eat – even though my observations have not been scientific, but merely observational – meaning that more people seem to reach for them when they’re out on a dessert tray.

The finished loaves are both adorable and delicious. They have a buttery, soft crumb and a nice distribution of nuts and berries. I love the pops of color in the vanilla cake. Each mini cake should really serve 2-3 people, but you can easily stretch it by making the slices smaller. I don’t usually top these with anything, but a drizzle of vanilla glaze would be a nice way to dress them up and add some extra sweetness to the cakes.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract or vanilla bean paste
2/3 cup buttermilk
1/2 cup finely chopped raw pistachios
1/2 cup freeze dried strawberries, finely chopped

Preheat oven to 350F. Lightly grease three 3×5-inch mini muffin pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture along with the pistachios and strawberries, mixing until no streaks of flour remain and the nuts and berries have been evenly distributed.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow cakes to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting.

Makes 3 mini loaves; serves 6-9.

The post Vanilla, Pistachio and Strawberry Mini Loaf Cakes appeared first on Baking Bites.

Chocolate Raspberry S’mores Tart

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]

The post Chocolate Raspberry S’mores Tart first appeared on Love and Olive Oil.

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries.

Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.

Chocolate Raspberry S'mores Tart on a light pink serving dish, pink linen and fresh raspberries in the background

What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.

This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.

For as impressive as it is, it’s surprisingly simple.

I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.

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Chocolate Stuffed Strawberry Sugar Cookies

Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries. Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a […]

The post Chocolate Stuffed Strawberry Sugar Cookies first appeared on Love and Olive Oil.

Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries.

Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a plain, not-stuffed cookie so incredibly boring now?)

Chocolate Stuffed Strawberry Sugar Cookies on a wire rack, raw chocolate and freeze dried strawberries scattered on the side

Yes I realize I made the perfect Valentine’s day cookies in the middle of summer but, you know what? My love of chocolate and strawberry lasts all year round.

My first test run of these cookies resulted in two versions, one with the ground up freeze-dried strawberries mixed into the dough, and the other with plain dough and a coating of crushed berry powder before baking.

While the strawberry flavor was lovely on both versions, the strawberry-in-the-dough batch turned a not-so-enticing mauve color when baked. Nothing like the pretty pastel pink I envisioned. But such is life when you’re using natural colorings.

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Yellow Sheet Cake with Strawberry Rose Buttercream

A classic yellow sheet cake, moist and tender with a hint of vanilla and lemon zest, topped with a fluffy strawberry rose buttercream and decorated with Valentine’s-themed sprinkles. Sheet cakes are satisfyingly simple, with no fussy layers or crumb coats, just the perfect ratio of buttery yellow cake to creamy strawberry rose frosting. This post […]

The post Yellow Sheet Cake with Strawberry Rose Buttercream first appeared on Love and Olive Oil.

A classic yellow sheet cake, moist and tender with a hint of vanilla and lemon zest, topped with a fluffy strawberry rose buttercream and decorated with Valentine’s-themed sprinkles.

Sheet cakes are satisfyingly simple, with no fussy layers or crumb coats, just the perfect ratio of buttery yellow cake to creamy strawberry rose frosting.

Overhead, Square cake with pink frosting and sprinkles, letters that read All You Need is Love & Sprinkles

Let’s start the New Year off right.

With cake.

(Duh.)

I mean, I’d really be fine if we skipped the entire month of January altogether (although we can keep the 22nd because that’s Taylor’s birthday and he wouldn’t be pleased if we skipped that). How nice would it be to jump straight from the pleasant fog of the holidays to February, and, in particular, Valentine’s day (because that’s when we, as food bloggers, are officially ‘allowed’ to post sweet things again, which I think is complete nonsense.)

So, resolutions be damned, here’s a delightful little sheet cake, full of love and sprinkles and, oh yes, butter.

But seriously, how adorable are these sprinkles? They’re from Sweetapolita’s Valentine’s day collection, and served as the inspiration for this quippy cake. They’re called Catch Feelings and, well, I’ve certainly caught some feelings for this gorgeous sprinkle medley!

Yellow sheet cake with pink strawberry buttercream, with lots of pink and navy sprinkles

The cake itself is a classic yellow cake, rich with egg yolks (vs white cake which is made with just egg whites) and tangy buttermilk, plus vanilla and the barest hint of lemon zest (the cake does not noticeably taste like lemon, however adding just a little zest to the batter adds a depth and roundness of flavor that makes this cake taste like pure nostalgia).

While I certainly think it’d be fabulous with a chocolate fudge frosting, in following with the Valentine’s day theme I opted for something a bit more… romantic. In this case, a strawberry rose buttercream.

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Neapolitan Amaretti Cookies

Not one, not two, but three delicious flavors swirled into one supremely soft and chewy almond cookie. Here’s a fun Neapolitan twist (literally) on your favorite soft amaretti cookie – with swirls of almond, strawberry, and chocolate doughs in one delightful bite. At this point I’ve made five different flavors of my popular soft amaretti […]

Not one, not two, but three delicious flavors swirled into one supremely soft and chewy almond cookie.

Here’s a fun Neapolitan twist (literally) on your favorite soft amaretti cookie – with swirls of almond, strawberry, and chocolate doughs in one delightful bite.

Plate with Neapolitan Amaretti Cookies, and bowls of strawberries, cocoa poweder and almonds.

At this point I’ve made five different flavors of my popular soft amaretti cookies.

It’s about time we mash some of them together.

Or, to be more precise, elegantly marble them into a triple flavored swirl.

Cooling rack with rows of Neapolitan Amaretti Cookies

These Neapolitan amaretti cookies combine the original almond and chocolate varieties, along with a pink fruity variation (I used freeze dried strawberries instead of raspberries this time, though either would work).

The result is a sweet swirl of almondy goodness with a hint of chocolate and strawberry that would be perfect for your sweetheart.

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