Sauteed Apples (a la Mode!)

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream. Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas. Best apples for sauteed apples What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking: Honey Crisp Jonathon or Jonagold Granny Smith Gala Fuji To peel or not to peel? Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why? Skin on apples look prettier. The light […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.

Sauteed apples

Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas.

Best apples for sauteed apples

What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking:

  • Honey Crisp
  • Jonathon or Jonagold
  • Granny Smith
  • Gala
  • Fuji
Sauteed apples

To peel or not to peel?

Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why?

  • Skin on apples look prettier. The light blush shade makes the apples look lovely, instead of just brown mushy mounds.
  • The apple skin adds texture. Sauteeing the apple with the skin gives a nice texture when you bite into it, instead of turning into mush.
  • The apple skin has lots of nutrients. Not that you’re looking for nutrients in a dessert recipe! But the apple skin has lots of vitamins like Vitamin K, Vitamin A and Vitamin C that you’re throwing away with the skin.

How to cut apples…the fast way!

You’ll need to cut the apples into 1/4-inch slices for this sauteed apples recipe. We recently learned a trick to how to cut apples the fast way. Yes, this one is a lifesaver, and we use it on a daily basis. Here’s the method or check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

How to make sauteed apples: a few tips

Outside of slicing the apples, there’s not too much to know about sauteed apples! But here are a few things to note before proceeding to the recipe below:

  • Heat the butter until it’s just starting to brown. It’s like making browned butter, but you’ll add the apples right after it browns. This technique infuses a bit of nutty flavor into the apples.
  • Cook until just tender. Some recipes for sauteed apples you cook them until they’re mush. Not here! We like our sauteed apples on the crisp tender side: this takes only 5 minutes.
  • Ice cream is required! These sauteed apples are just sweet enough on their own: they’re customized to serve a la mode! The ice cream adds the remaining necessary sweetness. A great dairy-free and vegan option is this Cinnamon Ice Cream.
How to make sauteed apples

Topping ideas for sauteed apples

What other toppings are great for sauteed apples? This fall apple dessert is perfect with so many things. Add your own flair to this easy recipe by topping with whatever tasty crunchy bits or drizzles that you’d like. Here are some ideas:

This sauteed apples recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil and vegan ice cream.

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Sauteed apples

Sauteed Apples (a la Mode!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.


Ingredients

  • 3 firm large tart-sweet apples (like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc) — enough for 5 to 6 cups sliced
  • 1 1/2 tablespoons brown sugar
  • 1 /2 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter (or coconut oil for vegan)
  • 1/2 tablespoon Cointreau, optional
  • Vanilla ice cream or vegan cinnamon ice cream, for serving

Instructions

  1. Cut the apples into 1/4” slices (no need to peel unless you want to). In a medium bowl, stir together the apples with the brown sugar, granulated sugar, cinnamon, ginger and nutmeg.
  2. In a large skillet heat the butter over medium heat until the butter is just starting to brown, about 2 minutes. Add the apples and saute 4 to 5 minutes until crisp tender. Add Cointreau if using and cook for additional 20 seconds. Serve warm with vanilla ice cream.

  • Category: Dessert
  • Method: Sauteed
  • Cuisine: American

Keywords: Sauteed apples

More great apple recipes

There are so many great ways to use apples, from breakfast to dessert. Here are some of our favorite apple recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Triple Chocolate Cookies

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery. Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane. What are pan banging cookies? You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.

Chocolate cookies

Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane.

What are pan banging cookies?

You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in a cookie that’s crispy on the outside and chewy on the inside.

Our friend Sarah actually invented the pan banging cookie! Here’s her original recipe. After lots of copy cat recipes all over the web, the New York Times picked it up and gave her the due credit. Then she wrote a cookbook with a whole chapter on pan banging cookies! We’re pretty darn proud our friend is a genius (don’t let anyone else take credit for this technique: including us!).

Chocolate cookies

Tips for making pan banging chocolate cookies

These chocolate cookies are a little different from your traditional cookie: but they are well worth the time and effort. Our wheelhouse at A Couple Cooks is fresh and healthy recipes: so it’s a true treat to share a recipe who is a professional cookie baker! Here are a few tips and tricks for making these jumbo restaurant style beauties:

  • Weighing the ingredients is always the most precise. If you don’t have a scale, that’s ok. But weighing out the dry ingredients is what pro’s do.
  • They’re jumbo, so you’ll bake 4 at a time. Four cookies fit on a baking sheet because they’re so big: and you’ll only put one tray in the oven at once to get the most even bake.
  • You’ll pan bang about 3 times in the last 6 minutes. Open the oven, pick up the corner of the tray with an oven mitt, then let it fall onto the rack. You’ll see the ripples start immediately. You’ll keep doing this 3 to 4 times until you’re done baking. Then do this for the other 3 baking sheets. It’s time consuming, but worth it.
  • Don’t overbake. Try not to go over the 15 minute timing. To get the centers chewy, you’ll need to pull them while they’re still gooey. If in doubt, pull sooner rather than later.
Pan banging chocolate cookies

Sprinkle with flaky sea salt if you like!

Sarah’s recipes are always spot on, so these chocolate cookies definitely did not need improvement. But we are suckers for a sweet and salty combo, so we added a sprinkle of flaky sea salt in the first or second pan bang. The incredible pop of salty really amps up this dark chocolate cookie. If you have some on hand, we highly recommend it: plus it gives a little “sprinkle-like” action to the top of the cookie.

What’s Dutch process cocoa powder?

You may notice that the cocoa powder in these chocolate cookies is special: it’s Dutch process cocoa powder. This type is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, and we use it all the time: like in our Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery, right next to the regular cocoa powder. If you can’t find it, you can buy it online. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Dutch process vs regular cocoa powder
Here’s the difference: Dutch process vs regular cocoa powder

Chocolate cookie storage

Honestly, we always get a little anxious about cookie storage because the texture of cookies can change dramatically after you store them. Luckily, the storage instructions for these pan banging chocolate cookies is pretty simple:

  • Room temp: Store cookies in an airtight container at room temperature for 2 days. Ours did get a little more crisp, but they still tasted great.
  • Refrigerate: You can also refrigerate for up to 3 days. Bring to room temperature before serving though, because no one likes a cold cookie. Or warm for a few minutes in a 200 degree oven.
100 cookies

About the book: 100 Cookies

This triple chocolate cookies recipe is from the book 100 Cookies by Sarah Kieffer. This book is an absolute charmer with all the cookie recipes you could ever dream of. There are standards like the traditional Chocolate Chip Cookies and Oatmeal Cream Pies…and then unique beauties like pale pink, white and brown Neapolitan Cookies and swirly Marshmallow Peanut Butter Brownies. The photography is insane and the design is beautiful…it’s incredible gift idea! (Holiday gift, Christmas gift, housewarming gift, birthday gift…you get the picture.)

Sarah is a dear friend and one of our most trusted baking resources. We highly recommend checking out this book…these recipes will feed your soul. Grab a copy: 100 Cookies by Sarah Kieffer

This recipe is…

Vegetarian.

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Chocolate cookies

Triple Chocolate Cookies (Bakery Style)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies
  • Diet: Vegetarian

Description

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.


Ingredients

  • 1 3/4 cups (249 grams) all-purpose flour
  • 1/3 cup (33 grams) Dutch process cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks or 227 grams) unsalted butter
  • 1/4 cup (50 grams) brown sugar
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces (113 grams) milk chocolate, chopped into bite-sized pieces (1/2 inch, some smaller and some larger)
  • 2 ounces (57 grams) bittersweet chocolate, chopped into bite-sized pieces
  • Flaky sea salt, if desired

Instructions

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line three sheet pans with aluminum foil, dull-side up.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk chocolate and bittersweet chocolate and mix into the batter on low speed.
  4. Form the dough into 3 ounce (85 gram) balls (1/4 cup each). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
  5. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. If you’re using flaky sea salt, sprinkle it on the cookies in the first or second bang. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.
  6. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Notes

Printed with permission from 100 Cookies by Sarah Kieffer.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate cookies

More chocolate recipes

We admit it: we’re choco-holics around here! Here are all our favorite chocolate recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Chocolate Pudding

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert. Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding. Ingredients for vegan chocolate pudding Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need: Cocoa powder Cornstarch (or arrowroot powder) Granulated sugar (or coconut sugar) Oat milk or almond milk Semisweet vegan chocolate chips Vanilla extract Use your favorite non dairy milk (almond or oat milk) You can use your favorite non-dairy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.

Vegan chocolate pudding

Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding.

Ingredients for vegan chocolate pudding

Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need:

  • Cocoa powder
  • Cornstarch (or arrowroot powder)
  • Granulated sugar (or coconut sugar)
  • Oat milk or almond milk
  • Semisweet vegan chocolate chips
  • Vanilla extract
Vegan chocolate pudding

Use your favorite non dairy milk (almond or oat milk)

You can use your favorite non-dairy milk in this recipe! Here are a few notes about the types of non dairy milk and what works the best in vegan pudding:

  • Oat milk: We like the consistency and flavor of oat milk: it’s one of our favorite vegan milk options! It’s our favorite for using in this pudding and has a neutral flavor. It’s also nut free.
  • Almond milk: Almond milk is a little thinner in consistency than oat milk, but it also works well in this pudding.
  • Soy milk: You can use soy milk for this pudding if you like! We haven’t tested it, but it should work in the same fashion.
  • Coconut milk: We don’t recommend coconut milk here: it can add a strong coconut flavor. It’s also higher in fat than the other milks. (Of course you can give it a try if desired.)
Vegan pudding

How to make vegan chocolate pudding: some tips

The method for making this vegan chocolate pudding is the same as a traditional chocolate pudding! You’ll whisk together cocoa powder, sugar, cornstarch, and milk until thickened, then remove from the heat and add chocolate. Here are some tips to keep in mind as you go about the process:

  • Whisk the dry ingredients fully, then gradually whisk in milk. The dry ingredients can make for lumps later if you don’t get them all whisked in.
  • Once it starts bubbling, stir often. Make sure to get into the edges of the pan so the pudding doesn’t stick.
  • The pudding will thicken fully as it cools. Pull it off the stove when it’s thick, but not fully set up into pudding consistency. See more below!

Troubleshooting: how to avoid lumpy pudding?

The biggest issue with making vegan chocolate pudding: the pudding can get lumpy! To prevent this, make sure to whisk all the dry ingredients well before starting the process: get out any clumps of cocoa powder and cornstarch. Then make sure to add the milk in gradually, whisking after each addition so that it becomes smooth. This is before you even apply the heat!

When you start heating the mixture, continue to stir often to prevent lumps. If you do all these things and end up with some minor lumps, it’s ok! It shouldn’t affect the overall flavor.

Dairy free chocolate pudding

Refrigerating makes it fully thick!

The trick with homemade vegan chocolate pudding is that it thickens fully in the refrigerator. It will thicken to pudding-like consistency after refrigerating for about 2 to 3 hours. Here’s what to know about this process:

  • Plan in advance for the refrigeration step! The hands on portion of this recipe takes only about 10 minutes. But the refrigerating takes a few hours. You may want to make this the day before you plan to serve and store in the fridge.
  • Press plastic wrap or wax paper onto the surface of the pudding. This prevents a film from forming on the top of the pudding. Once it’s cold, you can remove the wrap.
  • Speed up the process by refrigerating in small serving dishes. This can speed up the chilling by about 1 hour or so, depending on the size of the dishes. But you’ll still need to use small pieces of plastic wrap or wax paper for the tops.
Kid friendly
Vegan pudding is also an easy recipe to make with kids! Our 3 year old loved it

It’s kid friendly, too

This vegan chocolate pudding went over very well with our 3 year old! It’s an easy recipe you can make with kids. And it’s a great as a healthy dessert to serve to kids. We served it after a Friday night pizza party and it got rave reviews!

This vegan chocolate pudding recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vegan chocolate pudding

Easy Vegan Chocolate Pudding


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 6 to 8
  • Diet: Vegan

Description

This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.


Ingredients

  • 1/4 cup cocoa powder
  • 1/4 cup cornstarch (or arrowroot powder)
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1 pinch salt
  • 2 1/2 cups oat milk or almond milk
  • 1/2 cup semisweet vegan chocolate chips
  • 1/2 tablespoon vanilla extract

Instructions

  1. In a medium saucepan with the heat off, thoroughly whisk together cocoa powder, sugar, cornstarch, and salt, working to remove all lumps. Gradually pour in the milk in small amounts, whisking after each addition until it is smooth.
  2. Turn the heat to medium and bring to a simmer, stirring frequently.
  3. Once it just starts to bubble on the edges, reduce the heat to low. Cook, stirring often, until thickened, about 2 minutes (make sure to stir into the edges of the pan so it doesn’t stick). The pudding will continue to thicken and set as it cools, so it doesn’t need to be fully thick at this point.
  4. Remove from the heat and stir in the chocolate chips and vanilla, stirring until fully melted.
  5. Transfer to a container and press plastic wrap or wax paper on the surface (this prevents a film from forming on the top). Refrigerate 2 hours until cold and set. Keeps for 1 week in the refrigerator.

  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan chocolate pudding, oat milk pudding, dairy free chocolate pudding

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pesto Spaghetti

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner. It’s late summer and our basil plant is massive. We’ve got pesto coming out of our ears over here. The best way to make this tasty sauce into a fast and easy dinner? Pesto spaghetti! It’s herby, Parmesan-y, garlicky and always a crowd pleaser. We’ll show you the trick to getting a silky sauce covering all your noodles: no more gummy, dry pesto here! Serve them as is, or top with veggies or shrimp for a fast and easy dinner. Here’s what you need to know to make the best spaghetti pesto around! Another idea? Try our Easy Pesto Cream Sauce. How to get the best pesto coverage: pasta water! Here’s the thing. You can make spaghetti pesto by simply mixing pesto with spaghetti. Ever done this and ended up with dry, gummy pasta? It’s a problem. The nuts and the cheese in the thick pesto sauce cling to the noodles if you don’t give them a little help. Here’s what to do to make the pesto perfectly coat the noodles: Add pasta water! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.

Spaghetti pesto

It’s late summer and our basil plant is massive. We’ve got pesto coming out of our ears over here. The best way to make this tasty sauce into a fast and easy dinner? Pesto spaghetti! It’s herby, Parmesan-y, garlicky and always a crowd pleaser. We’ll show you the trick to getting a silky sauce covering all your noodles: no more gummy, dry pesto here! Serve them as is, or top with veggies or shrimp for a fast and easy dinner. Here’s what you need to know to make the best spaghetti pesto around!

Another idea? Try our Easy Pesto Cream Sauce.

How to get the best pesto coverage: pasta water!

Here’s the thing. You can make spaghetti pesto by simply mixing pesto with spaghetti. Ever done this and ended up with dry, gummy pasta? It’s a problem. The nuts and the cheese in the thick pesto sauce cling to the noodles if you don’t give them a little help. Here’s what to do to make the pesto perfectly coat the noodles:

  • Add pasta water! This is a common Italian technique for cooking pasta. You’ll add cheese and then toss it with the pasta water to create a quick sauce. The starchy pasta water makes the perfect thick and creamy sauce. Same goes for pesto! Start with 1/2 cup pasta water, then add more as necessary until the noodles are slick.
  • Toss the noodles and pesto in a bowl: not the pasta pot. The pasta pot is still hot from cooking the pasta. So it can turn the basil brown and stick to the bottom of the pot. So toss the noodles and pesto together in a bowl: it works much better (we picked up that method here).
How to make spaghetti pesto

Spaghetti pesto is best with homemade pesto

It goes without saying that spaghetti pesto tastes the best with homemade pesto. The flavor here is beautifully fresh: and our pesto recipe has lemon for just the right zing! But we get it: basil isn’t always available. If you’re going storebought, go to the next section. But if you do have basil on hand, here are some things to know:

  • Make pesto with any nut you like. Pine nuts, the traditional nut in pesto, can be expensive and hard to find. So you can easily use cashews or walnuts! Here are our best pesto recipes using all three: Basil Pesto, Cashew Pesto, or Walnut Pesto.
  • You can make vegan pesto, too. Nix the Parmesan and you’ve got a dairy-free pesto! Try this Vegan Pesto that uses a secret ingredient.
  • There’s also a nut free option. This Basil Sauce has no nuts or cheese!It’s so oily on its own you don’t need to add pasta water, skip that step if using this one.
Basil pesto

Or, use best quality purchased pesto!

To make this spaghetti pesto an easy weeknight meal, just use storebought pesto! It’s easy to find, but there are a few things to know about purchased pesto:

  • The quality of brands varies greatly: so experiment! All brands vary quite a bit in flavor: some are light and fresh, others can taste stale or dull. Make sure to experiment to find one you like.
  • The salt quantity also varies, so adjust the added salt as needed. After tossing the pesto and spaghetti, add additional salt to taste. With homemade pesto we added 1/4 teaspoon salt, but we change it when we’re using a purchased pesto brand.
Spaghetti pesto

Variations on spaghetti pesto

Once you’ve made your pesto spaghetti, there are lots of tasty adders to make it an even tastier meal. Add other vegetables or proteins to customize your pasta: or different pasta shapes!. Here are a few ideas for how to switch it up:

  • Use different pasta — like bucatini or penne. Bucataini is like hollow spaghetti, and it’s our favorite type of pasta. Or use a short-cut shape like penne, cavatappi or bowties.
  • Sliced cherry tomatoes. Slice them up and they add a beautiful color.
  • Tomatoes & fresh mozzarella chunks. Makes anything better.
  • Raw thin sliced zucchini. It adds a nice crunch!
  • Roasted red peppers. Another easy addition.
  • Shrimp. Try it with Pesto Shrimp to make a full meal.
  • Scallops. Make a fancy meal by adding Pan Seared Scallops.
Spaghetti pesto

Make it a meal: what to serve with pesto pasta

What to serve with spaghetti pesto? This is an especially good question if you’re making this as a vegan or vegetarian dinner idea. It’s important to integrate a source of plant-based protein so that the meal is filling. Here are some options for what to serve as a side dish with pesto pasta:

This spaghetti pesto recipe is…

Vegetarian. For vegan, plant-based, dairy-free, use Vegan Pesto. For gluten-free, try gluten free or legume-based pasta.

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Spaghetti pesto

Spaghetti Pesto


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

Here’s the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.


Ingredients

  • 12 ounces spaghetti or bucatini pasta
  • 1/2 to 2/3 cup basil pesto*
  • 1/2 cup pasta water, plus more as needed
  • Kosher salt
  • 1 large handful fresh basil leaves, to garnish (optional)
  • Parmesan cheese, to garnish (optional)

Instructions

  1. Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
  2. Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn’t pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
  3. Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it’s best to eat leftovers cold or room temp.

Notes

*This spaghetti pesto tastes best with homemade pesto! If fresh basil is not available, use your best quality store brand. Brands vary widely especially in salt content, so adjust salt to taste.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: Italian

Keywords: Pesto spaghetti, spaghetti pesto pasta

More recipes with pesto

There are so many great ways to use pesto! Try these pesto recipes:

  • Pesto Pizza Full of big flavor! Top with mozzarella and thin sliced tomatoes and dinner is serve.
  • Pesto Mac and Cheese A swirl of basil pesto brings so much flavor to this classic comfort food! This one features Havarti cheese for ultra creaminess.
  • Pesto Aioli This pesto aioli is full of incredible basil and Parmesan flavor! Use it for dipping French fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Grilled Peaches

Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert. Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert. Don’t want to grill? Make Roasted Peaches instead! Ingredients for grilled peaches These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches: Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert.

Grilled peaches

Peach season is one glorious month here in Indiana. And those first ripe peaches are cause for celebration! Here’s one of our favorite new ways to eat them: Grilled Peaches! Throw these sweet, juicy fruits onto the grill and they get caramelized and lightly smoky. Then top them with vanilla ice cream and fresh mint, and it’s one of the best treats on the planet. This is a summer dessert that everyone raves about: and it’s simple to throw on the grill once you’re done making the main dish. Here’s how to make this incredible grilled dessert.

Don’t want to grill? Make Roasted Peaches instead!

Ingredients for grilled peaches

These grilled peaches are easy to make, with a short ingredient list! They’re perfect for summer entertaining, especially if you’ve already got the grill fired up for the main dish. Here’s what you’ll need for these peaches:

  • Ripe peaches: Don’t use anything but ripe peaches! We can’t emphasize this enough. Only buy ripe, in season peaches for this recipe. You’ll want them just ripe, not too soft or they’ll turn mushy on the grill.
  • Brown sugar
  • Neutral oil like grapeseed or canola (here’s more)
Grilled peaches

How to find ripe peaches

It can be hard to find perfectly ripe peaches: so make sure to buy them during peach season! It’s great to buy them from your local farmer’s market if peaches are grown near you. Here are a few tips on shopping for ripe, juicy peaches:

  • Choose peaches that are still slightly firm, but that give way slightly when you press gently against them.
  • Ripe peaches should also smell fairly strong and should be bright in color. Any kind of peach works for this recipe; white or yellow, it doesn’t matter as long as the peach is super ripe!

Tips on how to grill peaches

Peaches can go directly onto the grill grates. You’ll just need to know a few basic items: grill temperature and approximate timing. Memorize that and then make grilled peaches on repeat all summer! Here’s what you need to know (or jump to the recipe):

  • Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
  • Cut the peaches in half, rub with oil, and sprinkle the tops with brown sugar.
  • Grill 4 minutes cut side down, then flip and cook 3 minutes until the peaches are soft and tender.
Grilled peaches

Toppings for these grilled peaches

These grilled peaches are just sweet enough on their own: but they’re meant to have toppings! Adding vanilla ice cream takes them from good to amazing status. Here’s what we’d suggest serving them with:

  • Drizzle of honey or maple syrup: Don’t forget this! It adds the final sweetness.
  • Fresh mint leaves: Fresh mint adds a delicious nuance of flavor, and a beautiful color.
  • Vanilla ice cream: The final touch: melty vanilla ice cream! This is what transforms the grilled peaches into the perfect dessert with a “peaches and cream” vibe. (It reminds us of our favorite peach pie!)

More topping ideas!

Topping the grilled peaches is the fun part, and you can get creative! Here are some more ideas for tasty ways to serve them:

And that’s it! Let us know if you make them in the comments below.

Grilled peaches

More grilled desserts

Love grilled desserts? Us too! Here are a few grilled desserts you should try with the same basic method:

  • Grilled Apples Apples are perfect grilled in a foil packet with sugar and spices until tender. Then top with ice cream!
  • Grilled Bananas Everyone will rave! Flavored with maple, cinnamon and nutmeg, they’re even better topped with vanilla ice cream.
  • Grilled Pineapple It’s so easy and comes out smoky and juicy! Serve this tropical dessert drizzled with honey and toasted coconut.

This grilled peaches recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Grilled peaches

Grilled Peaches


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Grilled peaches are easy to make and full of sweet and smoky flavor! Top with vanilla ice cream for the perfect summer grilled dessert.


Ingredients

  • 4 ripe peaches (just ripe, not overly soft)
  • Neutral oil
  • 2 to 3 tablespoons brown sugar
  • Honey or maple syrup
  • Vanilla ice cream (vegan if desired)
  • Mint leaves (optional)

Instructions

  1. Preheat a grill to medium high heat (375 to 450 degrees Fahrenheit).
  2. Cut the peaches in half, remove the pits, and rub both sides with drizzle of oil. Lightly sprinkle the cut side with brown sugar.
  3. Clean the grill with a wet rag to remove any savory flavors from previous grilling.
  4. Grill cut side down for 4 to 5 minutes until softened and grill marks appear. Flip and grill the other side for 2 to 3 minutes until soft.
  5. Serve with a drizzle of honey or maple syrup (adds the final sweetness!), mint leaves, and a scoop of vanilla ice cream (required!).

  • Category: Dessert
  • Method: Grilled
  • Cuisine: American

Keywords: Grilled peaches, How to grill peaches

More peach recipes

Peach season calls for lots of recipes! Here are all our peach recipes to make while you’ve got loads of them:

  • Award Winning Peach Pie This really is the world’s best! Our family recipe features fresh peaches with a thick creamy custard.
  • Peach Sangria Great for summer entertaining, featuring white wine, brandy, and sweet fruit.
  • Best Peach Cobbler Cinnamon-y sweet peaches are topped with flaky ricotta biscuits: and we dare you to eat just one bite.
  • Peach Smoothie The incredible creamy flavor tastes like a milkshake, but it’s full of healthy ingredients.
  • Peach Salsa Serve with tortilla chips, fish, black beans, tacos, and more!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

“Magic” Blueberry Cobbler

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick! Ingredients in blueberry cobbler (only 6!) This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt): Fresh blueberries Flour Sugar Baking powder […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.

Blueberry Cobbler

Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick!

Ingredients in blueberry cobbler (only 6!)

This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt):

  • Fresh blueberries
  • Flour
  • Sugar
  • Baking powder
  • Milk
  • Butter
Blueberry cobbler

How do the blueberries sink to the bottom?

In this recipe, you’ll mix up the simple batter and place the fresh blueberries on top of it before placing it in the oven. How do they end up on the bottom? The blueberries are more dense than the batter. So during the 1 hour that the blueberry cobbler bakes, they’ll settle to the bottom. A beautiful golden brown crust of the batter forms on top!

When we made this, we turned on the oven light and watched the berries. At 20 minutes, the blueberries were still on the top. But as luck would have it, after another 40 minutes a lovely golden crust had formed over the top of the blueberry cobbler. It worked! We pulled it from the oven and served it warm with melty vanilla ice cream. As I watched my son and his friends smear the blue goo all over their charming faces, I was convinced: this blueberry cobbler is now my family’s tradition, too.

How to make blueberry cobbler

How to serve blueberry cobbler

This blueberry cobbler is fantastic on its own, but it’s even better with a topping! Here are a few ideas to take this cobbler from good to great:

Blueberries

More blueberry recipes

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

This blueberry cobbler recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.

Print
Blueberry Cobbler

“Magic” Blueberry Cobbler


1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.29 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8

Description

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.


Ingredients

  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 1/4 teaspoon baking powder
  • 1/4 + 1/8 teaspoon kosher salt
  • 1 cup milk (or oat or almond milk)
  • 3 tablespoons butter (or vegan butter or coconut oil)
  • 1 pint blueberries

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the flour, sugar, baking powder and kosher salt; stir in the milk and mix batter until smooth.
  3. In a 1 or 1 1/2 quart casserole-type baking dish, add the butter and place the dish in the preheated oven for a minute or two until the butter is melted. Pour the batter into the baking dish, and sprinkle the blueberries on top.
  4. Bake for 45 to 60 minutes, until lightly browned. As the cobbler bakes, the blueberries settle to the bottom and the cobbler forms on top.
  5. Cut individual pieces and serve with vanilla ice cream, whipped cream, or yogurt whipped cream.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blueberry Cobbler, Easy Blueberry Cobbler, Blueberry Desserts, Blueberry Recipes, Summer Dessert Recipes

More fruit desserts

Love fruit desserts? Us too. Here are some more favorites to try:

  • Easy Bananas Foster Simple and glam! Delicious and takes 10 minutes to make.
  • Strawberry Rhubarb Crisp Sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.
  • Award Winning Peach Pie This really is the world’s best peach pie recipe! Our prize winning family recipe features fresh peaches with a thick creamy custard and a salty crust.
  • Frozen Yogurt Pie Made of delicious whole food ingredients! It’s naturally sweet and uses real strawberries, maple syrup, and organic yogurt.
Easy blueberry cobbler

Last updated: June 2020

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Grilled Bananas a La Mode

Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream. Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold. Ingredients for grilled bananas There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas: Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at) Maple syrup: Use pure maple syrup: you could also use […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream.

Grilled bananas

Got a grill? Then you absolutely must try the revelation that is grilled bananas! This grilled spin on the flavors of bananas foster is the perfect end to a dinner on the patio. Grill up some burgers or veggies, then throw on these bananas and you’ve got dessert waiting for you. Each tender bite is flavored with maple syrup, cinnamon, ginger and nutmeg. It’s made even more perfect with a little melty vanilla ice cream: restaurant quality with very little effort! Alex and I were skeptical at first of this idea, but at first bite we were sold.

Ingredients for grilled bananas

There’s only a handful of ingredients you need for big flavor here! This grilled dessert is naturally sweet using pure maple syrup to make a sweetly spiced sauce. Here’s what you need to make grilled bananas:

  • Bananas: Make sure to use bananas that are ripe but still firm. If they’re overly ripe, they’ll become mushy after grilling (which is okay flavor-wise, just not as pretty to look at)
  • Maple syrup: Use pure maple syrup: you could also use honey if desired
  • Rum: Add in a splash of rum if you like! This channels the bananas foster vibe even more
  • Cinnamon
  • Ginger
  • Nutmeg
  • Vanilla ice cream: Topping with melty vanilla ice cream takes it to star status
  • Chopped pecans: Optional, but the toasting crunch adds a finishing touch
How to grill bananas

How to cut bananas for grilling (leave the peel on!)

Here’s the important part for grilling bananas! Well, two things. Here’s what to know:

  • Keep the peel on. You’ll grill the banana in the peel: so don’t peel them! The peel acts as a protective barrier, almost like a pan. It keeps the banana together and makes it easy to flip.
  • Slice lengthwise. Slice the banana in half lengthwise so that it forms two long boat-shaped pieces.

Tips on how to grill bananas

Once you’ve cut your bananas, keeping them in the peel, you’re ready to grill! All you need to know at this point is the grill temperature and approximate timing. Memorize that and then make them on repeat all summer! Here’s what you need to know (or jump right to the recipe):

  • Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
  • Cut the bananas in half with the peel on. See the notes above.
  • Brush the tops with the maple syrup and spices.
  • Grill cut side down for 3 to 4 minutes, until you get those lovely char marks.
  • Flip and grill cut side up for 4 to 5 minutes. This finishes the cooking.
  • Use a spoon to scoop the bananas out of the peels. Garnish and enjoy!
Grilled bananas

Add toasted pecans or glazed pecans

Top these grilled bananas with vanilla ice cream for a showy, restaurant-style dessert! We also like using chopped pecans to add a satisfying crunch. You can use plain pecans for this. But if you’re looking for big wow factor, here are a few other options:

  • Toasted pecans: Simply heating pecans in a skillet for a few minutes brings out a beautiful nutty flavor. You can taste the difference! Go to How to Toast Pecans.
  • Maple glazed pecans: Even better, glaze your pecans with maple syrup so they have a sweet, crunchy coating. Go to Glazed Pecans.

Toppings for grilled bananas

Topping the grilled bananas is the fun part! While we loved it as specified, here are some more topping ideas:

Grilled bananas

Two more tasty grilled desserts

Love grilled desserts? Us too! Here are two more that you should try after making these grilled bananas:

This grilled bananas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Grilled bananas

Grilled Bananas a La Mode


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

Grilled bananas is a dessert everyone will rave about! Flavored with maple, cinnamon and nutmeg, they’re even better topped with ice cream.


Ingredients

  • 4 bananas, ripe but still firm
  • 1/4 cup pure maple syrup*
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For serving: vanilla ice cream (vegan as necessary), chopped toasted pecans or glazed pecans

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  2. In a small bowl, stir the maple syrup, oil, cinnamon, nutmeg, and ginger.
  3. Leaving the peel on, slice off the stem of the banana peel. Then slice the banana in half lengthwise.
  4. Brush the cut side of the bananas with 1/2 of the maple syrup mixture.
  5. Grill cut side down for 3 to 4 minutes until grill marks appear. Flip and cook an additional 4 to 5 minutes until softened.
  6. To serve, scoop the bananas out of their peels with a spoon. Stir the maple mixture, then drizzle it over the tops. Serve with ice cream and chopped pecans.

Notes

*Step up the flavors and add 1 tablespoon rum to the mix as well!

  • Category: Dessert
  • Method: Grilled
  • Cuisine: American

Keywords: Grilled Bananas, How to grill bananas

More banana recipes

There are so many ways to use bananas, from bread to muffins to pancakes! Here are some favorite banana recipes:

  • Healthy Banana Bread Muffins These healthy muffins are made mostly of oats and bananas, blended together in a blender. A fan fave!
  • Banana Oatmeal Pancakes Wholesome and so delicious! They’re mostly with oats so they’re filling and full of nutrients.
  • Perfect Banana Smoothie The perfect banana smoothie! It’s got just the right creamy texture and beautifully banana-forward flavor.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Strawberry Shortcake

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream. Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it! How to make strawberry shortcake: 3 steps! There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below: Macerating the strawberries. Macerate means to let them sit with sugar so they break down. Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy). Making homemade whipped cream. A basic skill for any home cook to master! Baking the shortcakes: some tips The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.

Strawberry shortcake

Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it!

How to make strawberry shortcake: 3 steps!

There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below:

  • Macerating the strawberries. Macerate means to let them sit with sugar so they break down.
  • Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy).
  • Making homemade whipped cream. A basic skill for any home cook to master!
How to make strawberry shortcake

Baking the shortcakes: some tips

The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead of rolling and folding them several times to create layers, we’ve simplified the process. These are like a combination of a layered biscuit and a drop biscuit. Here are a few tips for making these shortcakes:

  • Use buttermilk. Buttermilk brings the right tangy flavor and fluffy texture. It’s worth springing for the real stuff.
  • Don’t overmix. Be careful not to overmix the batter. If it’s too dry, you can add a little more buttermilk: but not too much!
  • Use a biscuit cutter. A 3-inch biscuit cutter gets just the right shape.
  • Place the biscuits directly next to each other. Placing them next to each other on the baking sheet helps them rise in the oven.
  • Sprinkle with sugar. Sprinkle the top with sugar to get a crunchy texture!

Can you make strawberry shortcakes in advance? These are best the day of, so they have a crispy on the outside and tender on the inside texture.

Shortcake biscuits

What if you don’t have a biscuit cutter?

If you don’t have a biscuit cutter for the strawberry shortcakes, here are a few ideas on how to cut the biscuits:

  • Find a circular cookie cutter that’s approximately 3 inches wide.
  • Use a knife to draw a circle 3 inches wide. (You could even cut out a 3-inch wide circle to trace as a guide.)

How to macerate strawberries

What does macerate mean? To macerate is to soften food by sitting in a liquid. With fruit and berries, you can simply mix them with sugar and let them sit. As they sit, the sugar extracts the juices from the berries, making a natural sauce with the sugar. I remember my mother doing this in the summer when I was growing up.

All you have to do is slice the berries and mix them with sugar: you don’t even have to measure quantities (or use the quantities in the recipe below). Here are a few notes about macerating the strawberries for strawberry shortcake:

  • You can use sugar or maple syrup. We’ve used sugar here, but if you prefer naturally sweet sugars with the berries maple syrup works too.
  • Adding acid makes them pop! Lemon juice makes the flavor even brighter: it’s almost like adding a pinch of salt. You can also use balsamic vinegar (strawberries and balsamic are a natural pair).
  • Make them as you bake the cakes, or 24 hours in advance. You can let the berries sit at room temperature while you bake the cakes. Or macerate them in advance in the refrigerator. Just make sure to bring them to room temp before serving.
Strawberry shortcake

Homemade whipped cream: it’s a must!

You could use store-bought whipped cream for strawberry shortcake…but if you’ve come this far, why not make homemade? Homemade whipped cream is fluffier, richer and creamier than anything you can get at the store. The recipe we’ve been making for years is this Homemade Whipped Cream. Go to that post for all our tips and tricks, but here are a fe w notes:

  • Do it with a whisk or a stand mixer. You can use a simple whisk and a bowl: get your muscles ready! It’s fun to watch cream thicken and become fluffy with just a whisk. If you have a stand mixer, you can use that for less of a workout!
  • Infuse it for a twist. Try Infused Alcoholic Whipped Cream to infuse your cream with bourbon or rum.
  • Can you make homemade whipped cream in advance? Yes. While it’s best right when it’s made, you can also make it a few hours in advance and refrigerate.
How to make strawberry shortcake

Ripe berries are a must for strawberry shortcake!

As always, the quality of the ingredients is key. For a summer symphony like strawberry shortcake, you absolutely must have the ripest berries you can find. Grab local strawberries if you can: their flavor is sweet and pure summer. The first time I had a bite of a local strawberry, my mind was blown. The nuance of the flavor is simply magical.

This strawberry shortcake recipe is…

Vegetarian.

Print
Strawberry shortcake

Classic Strawberry Shortcake


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.


Ingredients

For the strawberries

  • 1 pound ripe strawberries
  • 3 tablespoons sugar
  • 1 1/2 tablespoons lemon juice

For the shortcakes

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest (or 1 tablespoon orange zest*)
  • 6 tablespoons cold unsalted butter
  • 3/4 cup plus 1 tablespoon cold buttermilk, plus more for brushing

For serving


Instructions

  1. Preheat the oven to 400°F.
  2. Slice strawberries. Zest and juice the lemon, reserving the zest for the shortcakes. Mix the berries with the 3 tablespoons sugar and 1 1/2 tablespoons fresh lemon juice. Allow to stand at room temperature for 1 hour or more, which lets them macerate and release their juices. (Or, do up to 24 hours in advance and refrigerate: bring to room temperature before serving.)
  3. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter it into the flour mixture.
  4. Add the 3/4 cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Use your hands to form the dough into a rough ball. Add the 1 tablespoon more buttermilk to help the dough come together.
  5. Turn onto a lightly floured counter. Gently pat the dough out into a rectangle about 8” x 10” and about 3/4” thick (you may need to wash, dry and flour your hands to help pat it out).
  6. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet (you can also use a cookie cutter or use a knife to cut out a 3-inch circle). Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  7. Brush tops with buttermilk. Sprinkle with additional sugar. Bake 15 to 17 minutes until lightly golden brown on top. Allow to cool for 10 minutes. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
  8. Make the Homemade Whipped Cream (or try Infused Whipped Cream for a treat).
  9. To serve, cut the shortcakes in half. Top with strawberries and whipped cream, then the top of the shortcake and more whipped cream and strawberries.

Notes

*Our favorite twist is to use orange zest for the biscuits (in that case you can use orange juice for the strawberries). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry shortcake

More strawberry recipes

Who doesn’t love the sweet flavor of strawberry? Here are a few more top notch strawberry recipes to add to your collection:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Grilled Apples a La Mode

Grilled apples make the best summer dessert! Grill them with sugar and spices until tender, then serve them with “a la mode” with melty vanilla ice cream. Here’s one of the best desserts out there: grilled apples! It’s carefree, easy, and a la mode (which makes everything better). Thinly slice those apples and throw them in a foil packet with sugar and spices. The grill turns them tender and velvety, with subtle nuance of smoke. Top with melty vanilla ice cream, and well: it doesn’t get any better than this! It’s easy to make up a packet and cook it while prepping the rest of a grilled dinner. When you’re ready for dessert: pop open the packet and get out some forks! Ingredients for grilled apples Grilled apples don’t need much to taste incredible: just sugar and spices! These apples are just sweet enough, because they’re designed to be covered in melty ice cream. Here’s what you need to make grilled apples: Apples: The best grilled apples are good baking apples: firm tart-sweet varieties like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc Brown sugar and white sugar: Or substitute any type of sugar you like (coconut sugar, etc). Cinnamon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Grilled apples make the best summer dessert! Grill them with sugar and spices until tender, then serve them with “a la mode” with melty vanilla ice cream.

Grilled apples

Here’s one of the best desserts out there: grilled apples! It’s carefree, easy, and a la mode (which makes everything better). Thinly slice those apples and throw them in a foil packet with sugar and spices. The grill turns them tender and velvety, with subtle nuance of smoke. Top with melty vanilla ice cream, and well: it doesn’t get any better than this! It’s easy to make up a packet and cook it while prepping the rest of a grilled dinner. When you’re ready for dessert: pop open the packet and get out some forks!

Ingredients for grilled apples

Grilled apples don’t need much to taste incredible: just sugar and spices! These apples are just sweet enough, because they’re designed to be covered in melty ice cream. Here’s what you need to make grilled apples:

  • Apples: The best grilled apples are good baking apples: firm tart-sweet varieties like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc
  • Brown sugar and white sugar: Or substitute any type of sugar you like (coconut sugar, etc).
  • Cinnamon
  • Ginger
  • Nutmeg
  • Vanilla ice cream: This adds the final bit of sweetness. If you want to omit, add a touch more sugar to the apples if you like.
Grilled apples

How to cut apples…the fast way!

For these grilled apples, you’ll need to cut them into 1/4-inch slices. You can leave the peel on (we did!), or remove it if you prefer desserts with peeled apples. Somehow, we only recently learned how to cut apples the fast way. Here’s the trick of how to quickly thinly slice apples: check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

Tips on how to grill apples

Apples are easiest to grill in a foil packet. You’ll just need to know a few basic items: grill temperature and approximate timing. Memorize that and then make them on repeat all summer! Here’s what you need to know (or jump right to the recipe):

  • Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.
  • Cut the apples into thin slices. See the video above!
  • Place them on foil and season with sugar and spices. Then add another sheet of foil on top, seal it, and poke holes for air to escape.
  • Grill over indirect heat for 20 to 25 minutes, until the apples are tender. Serve with ice cream or whipped cream! We like eating it right out of the packet.
Grilled apples

More topping ideas!

What else can you use to top grilled apples? So many things. Take this to over-the-top grilled dessert status by adding any of the following:

  1. Substitute ice cream for homemade whipped cream (or vegan whipped cream).
  2. Try bourbon-infused whipped cream. (Yes!)
  3. Drizzle with caramel sauce.
  4. Sprinkle with maple pecan granola crumbles.
  5. Add toasted almonds.
  6. Top with glazed pecans or glazed walnuts.
  7. Drizzle with balsamic reduction.
  8. Top with a buttered rum sauce.
  9. Add sprinkles (why not?).
  10. Drizzle with a vanilla cream sauce.

Love grilled desserts? Also try our Grilled Pineapple: it also works a la mode! It’s great with some of the toppings above, and especially tasty with toasted coconut and fresh mint.

Grilled apples

This grilled apples recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Grilled apples

Grilled Apples a La Mode


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Grilled apples make the best summer dessert! Grill them with sugar and spices until tender, then serve them with “a la mode” with melty vanilla ice cream.


Ingredients

  • 2 firm tart-sweet apples (like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc)
  • 2 tablespoons butter (or coconut oil for vegan)
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • For serving: Vanilla ice cream or whipped cream (or vegan whipped cream)

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Cut the apples into 1/4” slices (no need to peel unless you want to). Place the apples on a large piece of aluminum foil. Top with the butter, cut into thin pats, sugar, cinnamon, ginger, and nutmeg. Toss them with your fingers to combine. Seal the packet by placing another piece of foil on top and poke holes in it with a fork (to allow moisture to escape).
  3.  Grill over indirect heat for 20 to 25 minutes until the apples are fork tender. Top with ice cream and serve (either right on the foil, or place in bowls or on plates).

  • Category: Dessert
  • Method: Grilled
  • Cuisine: American

Keywords: Grilled apples, How to grill apples

More fruit desserts

Are you a fruit desserts person? (We are.) Here are some fruit dessert favorites that are also perfect for summer:

  • Best Apple Pie This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!
  • Easy Apple Crumble This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling.
  • The Best Peach Pie This really is the world’s best peach pie! Our prize winning family recipe features fresh peaches with a thick, creamy custard.
  • Easy Blueberry Crisp The crumble topping is perfectly crunchy and the filling is pure, tangy blueberry!
  • “Magic” Blueberry Cobbler It’s magic to watch the cobbler rise to the top!
  • Strawberry Rhubarb Crisp Sweet tart and nostalgic, sweetened with maple syrup and a crumbly topping of pure oats.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Flourless Chocolate Cake

Calling all chocolate lovers: here’s the ULTIMATE fudgy and rich flourless chocolate cake! Paired with tangy raspberry compote, it’s decadent perfection. Get ready for the ultimate celebration dessert for a chocolate lover. Flourless chocolate cake! Most of the recipes you’ll find here are healthy recipes. But Alex and my “healthy” diet includes all things in moderation: including cake! This decadent flourless chocolate cake is meant for that occasional celebration, like Valentine’s Day or birthdays (we made it for mine). Rich and fudgy, dense and dark chocolaty, it’s a chocolate lover’s dream cake. Top it with this easy raspberry compote for a sweet tart pairing that cuts the sweetness of the cake perfectly. What makes this the best flourless chocolate cake? This flourless chocolate cake treat food, defined! You’ll won’t even want another piece, because it’s that satisfying. Here’s what makes this the very best gluten-free chocolate cake: It’s fudgy, not cake-y. This one is so rich it’s almost more like fudge than cake. (It’s my favorite cake texture!) Chill it for 1 hour before serving to get the fudgiest consistency. It’s ultra chocolaty. Dark or process cocoa powder makes an even more dark chocolaty flavor. Yep, this is desired for […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Calling all chocolate lovers: here’s the ULTIMATE fudgy and rich flourless chocolate cake! Paired with tangy raspberry compote, it’s decadent perfection.

Flourless Chocolate Cake

Get ready for the ultimate celebration dessert for a chocolate lover. Flourless chocolate cake! Most of the recipes you’ll find here are healthy recipes. But Alex and my “healthy” diet includes all things in moderation: including cake! This decadent flourless chocolate cake is meant for that occasional celebration, like Valentine’s Day or birthdays (we made it for mine). Rich and fudgy, dense and dark chocolaty, it’s a chocolate lover’s dream cake. Top it with this easy raspberry compote for a sweet tart pairing that cuts the sweetness of the cake perfectly.

Flourless chocolate cake

What makes this the best flourless chocolate cake?

This flourless chocolate cake treat food, defined! You’ll won’t even want another piece, because it’s that satisfying. Here’s what makes this the very best gluten-free chocolate cake:

  • It’s fudgy, not cake-y. This one is so rich it’s almost more like fudge than cake. (It’s my favorite cake texture!) Chill it for 1 hour before serving to get the fudgiest consistency.
  • It’s ultra chocolaty. Dark or process cocoa powder makes an even more dark chocolaty flavor. Yep, this is desired for major chocolate lovers!
  • It’s sweetened with maple syrup. This dessert uses maple syrup instead of refined sugar to add to the chocolate. There’s still lots of sugar, of course! But it’s a gentler sweetness that’s all natural.
  • It’s easy to make & saves well. All you have to do is melt chocolate, then stir all the batter ingredients together and bake! Unlike many cakes which are best the day of making, this cake also saves well! You can refrigerate for a few days and it tastes just as good, or even freeze it (see below).
Raspberry compote

Take it over the top with raspberry compote!

Take this flourless chocolate cake over the top: make this Raspberry Compote while it bakes! The raspberry sauce is the perfect pair because it’s sweet tart and cuts the deep fudgy texture of the cake. It takes about 15 minutes total to whip up. Here’s what’s great about this sauce:

  • It’s got a lovely texture and tangy flavor. You don’t even need to strain this sauce; just simmer until it’s done!
  • You can use frozen berries. No need to splurge on fresh berries for this one. Frozen taste just as good!
  • Leftovers work for oatmeal, pancakes and more. Got leftover compote? Use it to drizzle over ice cream, cheesecake, oatmeal, pancakes, or waffles.
Dutch process vs regular cocoa powder
Dutch process cocoa powder vs. regular cocoa powder

What’s Dutch process cocoa powder?

Dutch process cocoa powder is the type of cocoa powder used in this recipe. But what is it?

  • Dutch process cocoa powder is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor.
  • Where to buy it? You should be able to find dark chocolate or Dutch process cocoa powder at your local grocery store, next to the regular cocoa powder.
  • You can also find Dutch process cocoa powder online. Here are the two brands we’ve used and liked: Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Another recipe that uses Dutch process cocoa powder? Our popular Healthy Chocolate Pudding Snack and our “Bliss Bites” (Healthy No-Bake Cookies).

Flourless chocolate cake

What’s a bain marie? Why use one?

This recipe has an option for a water bath, also called a bain marie. A bain marie is the French term for hot water bath, what you’d say if you went to culinary school! A hot water bath is used to cook foods with a uniform heat, and helps them to set properly. Our Cherry Cheesecake recipe uses a hot water bath to get it perfectly cooked.

Does this flourless chocolate cake need a bain marie? Yes and no. Sometimes a flourless chocolate cake can come out with a lightly drooped middle. To prevent against this, we used a water bath. But it doesn’t affect the texture or flavor of the cake: just the look! So if you don’t care about the look and want to skip this step: go right ahead! You’ll be covering it up with raspberry compote anyway!

Flourless chocolate cake

Make ahead and storage instruction

This cake is wonderful because it’s easy to make ahead and stores well. Here’s what you can do:

  • Refrigerate at least 1 hour before serving! This helps to set the fudgy texture. It gives you the flexibility to make ahead and then just refrigerate until you’re ready to serve.
  • Refrigerate for up to 3 days. Cover with aluminum foil or wrap in plastic, and this cake stores for up to 3 days refrigerated! It tastes just as good days later.
  • Freeze for up to 1 month. One time I wrapped this cake in plastic wrap and drove it 10 hours to Minnesota, where I’m from. We defrosted it in the refrigerator and it tasted great topped with berries!

When to serve flourless chocolate cake

Save this cake for celebrations! Because it’s pretty rich and filling, we suggest that you use it for special occasions like:

Flourless chocolate cake

Desserts for chocolate lovers!

As you may have sensed, I’m a major chocolate lover. If you are too (hi!), we’ve got a few desserts that are all about this tasty treat. Here are our favorite chocolate desserts:

  • Vegan Chocolate Cake This decadent vegan chocolate cake features a vegan chocolate buttercream filling and a shiny dark chocolate ganache. Wow.
  • Favorite Gluten Free Chocolate Cake This gluten free chocolate cake recipe comes out so rich and chocolaty, no one would guess it’s a gluten and dairy free dessert!
  • Healthy Chocolate Pudding Snack Here’s a lighter option! This pudding tastes rich and chocolaty, but it’s just Greek yogurt, cocoa powder and maple syrup. And it’s made in 2 minutes!

This flourless chocolate cake recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, try Vegan Chocolate Cake.

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Flourless Chocolate Cake

Flourless Chocolate Cake (for Chocolate Lovers!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16

Description

Calling all chocolate lovers: here’s the ULTIMATE fudgy and rich flourless chocolate cake! Paired with tangy raspberry compote, it’s decadent perfection.


Ingredients

  • 9 ounces semisweet baking chocolate chips (about 1 1/2 cups)
  • 3/4 cup unsalted butter
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup Dutch process cocoa powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs, plus 1 egg yolk
  • To serve: Powdered sugar for dusting, Easy Raspberry Compote

Instructions

  1. Preheat the oven to 350°F.
  2. Prepare the pan: Cut a sheet of parchment paper into a circle to fit the bottom of an 8 or 9-inch springform pan. Place the parchment circle on the bottom and butter the entire pan, including the parchment paper.
  3. Melt the chocolate and butter: Fill a large saucepan halfway with water and bring to a simmer. Once the water is simmering, turn off the heat and place a large heat proof bowl over the saucepan. Add the chocolate and butter to the bowl, and stir until the chocolate is fully melted.  (You can also melt the chocolate in the microwave in a liquid measuring cup, heating for a minute and then stirring, several times until the chocolate and butter are melted.)
  4. Finish batter and pour in pan: Once the chocolate is melted, remove the bowl to the counter and slowly whisk in the maple syrup and cocoa powder. Whisk in the eggs and egg yolk until fully incorporated. Pour the batter into the prepared pan and smooth into an even layer with a spatula.
  5. Prepare a water bath / bain marie (optional): Wrap aluminum foil tightly around the pan. Place it in a large pan (like a 9 x 13″ baking dish) and pour boiling water around it. The step ensures that the middle of the cake won’t sink in slightly. If you don’t feel like messing with it, you can skip this step: it looks just as good without.
  6. Bake: Bake 30 to 35 minutes until a thin crust forms on the cake and the middle is still slightly wobbly. The internal temperature should be 150F.
  7. Cool: Cool in the pan on a cooling rack until the cake allow to cool until room temperature, about 1 hour. You can serve immediately or chill for 1 hour to get a more fudgy texture (that’s our favorite way to serve it). Store in fridge up to 3 days. (You can also make it ahead and freeze it; it freezes well)
  8. Serve: Invert the cake onto a plate, then gently remove the parchment from the bottom. Revert the cake onto a serving platter and dust with cocoa powder. Dust with powdered sugar and serve with Raspberry Compote.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Flourless Chocolate Cake, Chocolate Cake, Gluten Free Chocolate Cake

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes