Spring has (almost) sprung! And truly, what feels more seasonal than bright flavors and bold colors? Personally, I’m welcoming the warmer weather and upcoming festivities—from Easter to Mother’s Day to picnics and outdoor gatherings—with tailored-for-spring recipes. As I plan my menus, I’m skipping ahead to my favorite part: the dessert. What feels more on brand for spring than edible florals? If you’re looking for something beautiful and delicious for your springtime parties, these olive oil muffins have you covered.

We’re big fans of all things muffins around here, so it only felt right to merge all the beauty of spring into our favorite baked breakfast good. These are packed with bright, citrus flavors, a moist crumb (spoiler: it’s the olive oil!), and just enough texture thanks to the poppy seeds laced throughout.

These muffins are super easy, come together in one bowl, and are ready in 20 minutes. Get your ovens ready: the perfect, spring-inspired olive oil muffins are coming your way.

Ingredients for Olive Oil Muffins

Lemon AND orange zest. These aren’t just lemon poppy seed muffins, they’re citrus muffins! I find the floral flavor of orange zest adds a nice softness to the flavor that makes them extra delicious.

Granulated sugar. Don’t worry, I’ve tried maple syrup. However, I find that with all the citrus zest in these muffins, incorporating it into the granulated sugar with your fingers really makes a difference in flavor.

Olive oil. No butter, just olive oil! Use the good stuff—you’ll be able to taste it.

Eggs. Allow your eggs to come to room temperature ahead of time. It makes a difference when you incorporate them into the sugar, zest, and olive oil mixture.

Milk. I used pistachio milk (this is my fave!), but use whatever milk you have on hand here.

Greek Yogurt. It’s all about adding moisture and flavor, and Greek yogurt does both. You could use a lemon or vanilla Greek yogurt for additional flavor or sub with sour cream.

Flour. The base of all good baked goods.

Poppy Seeds. I love the little specks these add to the batter and their subtle flavor. But if you don’t have poppy seeds on hand, feel free to omit.

Tips for Decorating Muffins With Real Flowers

Yes, these beautiful muffins use real flowers for the toppers. You can use whatever you have access to— just make sure you use flowers that are food safe. I love perusing the collection from local growers or those that ship.

Flowers are a natural way to add beauty without having to worry about decorating a cupcake with fancy frosting skills. Just do a big swoosh of frosting over the top, and use your artistic eye to mix and match colors and styles in a way that is as whimsical as it is beautiful.

Before decorating, clean and carefully wash your flowers and clip away any stems you don’t need. If you don’t want your flowers to actually touch your cake, you can wrap the stems in floral tape before placing them into the frosting.

How to Make the Best Muffins, Every Time

I’ve made a lot of muffins in my day, so a few things that I always keep in mind:

1. I rarely use a stand mixer for muffin batter. Because these muffins come together in one bowl, it’s simply easier not to. Use a light hand and mix until the batter just comes together to avoid over-mixing, which can make a tougher batter.
2. Always err on the side of less baking time. These muffins only bake for 12-13 minutes. I start checking on them at 10 minutes to avoid dried-out muffins.
3. Use muffin liners. Because even the best pans can sometimes stick. To avoid the risk, line with muffin liners or parchment.
4. Don’t overfill your muffin pan. Fill the muffin liners about 3/4 of the way to the top. Overfilling can mean needing different baking times and unevenly baked goods.

Tips for Making Ahead and Storing Leftovers

To make your muffins ahead of time, bake the muffins and let them cool to room temperature. Store in an airtight container until ready to frost. You can also make the frosting ahead of time and let come to room temperature before frosting. I would wait to decorate with flowers until ready to serve, but otherwise, you can get this prep done ahead of time.

To store leftovers, remove flowers from the top and store muffins in an airtight container in the fridge.

The Best Lemon Frosting Recipes

I love topping these olive oil muffins with something that ups their’ citrusy flavor. Go for a lemon frosting or glaze that echos the impact of the zest and juice incorporated into the batter. Some favorites:

• Orange Cream Cheese Frosting from Camille Styles
• Easy Lemon Glaze from Love and Lemons
• Lemon Frosting from Ambitious Kitchen
• Lemon Orange Buttercream from Southern Living

Scroll on for the recipe, and if you make these olive oil muffins, be sure to leave a rating and comment below.

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Citrus Olive Oil Muffins

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★★★★★

5 from 1 reviews

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  Author: Suruchi Avasthi
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  Total Time: 30 minutes
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  Yield: 12 muffins

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These easy, one-bowl citrus and olive oil poppy seed muffins are perfect for spring!

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Ingredients

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• 1 cup granulated sugar
• 1 orange, zested
• 1 lemon, zested
• 1/2 cup olive oil
• 2 eggs, room temperature
• 1/4 cup plant-based milk (or milk of choice)
• 1/4 cup Greek yogurt
• 1/2 tablespoon of lemon juice
• 1/2 tablespoon of orange juice
• 1 teaspoon vanilla
• 2 cups all-purpose flour (240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons poppy seeds
• Frosting of choice (lemon frosting or glaze preferred!)
• Flowers of choice for decorating

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Instructions

1. Preheat oven to 425 F and line a 12-cup muffin tin. Set aside.
2. In a large mixing bowl, add the granulated sugar and the citrus zest. Use your fingers to press and combine the zest and sugar until it feels like sand. Add the olive oil and whisk to combine. Add the eggs one at a time, mixing until smooth between each egg.
3. Add the yogurt, milk, lemon and orange juice, and vanilla. Mix to combine until smooth.
4. Add the flour, baking powder, salt, and poppy seeds. Whisk just until combined.
5. Use a cookie scoop to fill each muffin liner with batter, filling about 3/4 of the way.
6. Bake at 425 F for about 5 minutes, then drop the temperature to 375 F and bake for another 8-10 minutes. Remove muffins as soon as a toothpick comes out clean and the tops are lightly golden.
7. Let muffins cool before frosting, and decorate with flowers. Enjoy!

• Prep Time: 15
• Cook Time: 15
• Category: dessert

Keywords: muffins, lemon, poppy seed, olive oil

The post The Springiest Olive Oil Muffins Are Topped With Fresh Flowers and Plenty of Citrus appeared first on Camille Styles.

Back when my mom was working as a nurse, she’d occasionally bring her famous carrot cake to share with co-workers, and let’s just say… people got a little greedy in the break room. This is one of those cakes that people actually fight over—it’s that delicious. The secret ingredient? A triple dose of citrus thanks to orange zest and orange extract in the cake, plus the most drool-worthy orange cream cheese frosting slathered all over it. It’s bomb.

I usually request this orange carrot cake with cream cheese frosting for my birthday (yes, my mom still makes my birthday cakes—I’m lucky!) yet I realized I’d never shared it here with you! And since it’s the perfect spring recipe for all the warm weather gatherings ahead, it felt like the perfect time. Who knows, maybe I’ll even turn the tables and make it for my mama as this year’s Mother’s Day dessert. Scroll on for everything you need to know about the best orange carrot cake with cream cheese frosting.

How to make this carrot cake with cream cheese frosting

Impressive-looking? Yes, but it’s not at all complicated. This carrot cake with cream cheese frosting comes together in one bowl, and then you get to choose whether to make it a two-layer or three-layer carrot cake. Here’s the rundown:

In the bowl of a standing mixer, you blend the wet ingredients, then add the dry ingredients.

Then you stir in all the good stuff: grated carrots, orange zest and orange extract for a double-whammy of citrus, toasted pecans, and sweet currants. Yum.

If you want a taller cake with lots of frosting, you’ll divide into three 9-inch cake pans. If you want to keep it a bit simpler and rustic looking, just use two cake pans. The amount of batter works for either one—the two cake pan route will just result in thicker layers.

After the cake comes out of the oven, you let it cool and then slather with the most dangerously delicious orange cream cheese frosting.

How to frost a beautiful layer cake

I’m no pro, but I did learn a few things in the cake decorating class that my mom and I took at Michaels Arts & Crafts together in 2001 (true story.) The main thing to remember? Don’t sweat it—have fun! This isn’t rocket science and you really can’t mess it up. Here are a few cake decorating tips that are helpful for me:

Refrigerate or freeze the cake layers

You don’t want them frozen, but you do want them to be chilled enough to hold up and not crumble when you start adding the frosting. A chilled cake is a firmer cake, and it’s way easier to frost.

Line your cake stand with strips of parchment paper.

I add a few strips of parchment paper (see photo below, right) under my bottom cake layer to catch any stray frosting. When I’m done frosting my cake, I simply pull out the parchment strips for a clean edge.

Hold your frosting tool at a 45-degree angle

Whether you’re using an offset spatula or a bench scraper, hold it at a 45-degree angle so you get those smooth edges for your cake. It also helps if you get eye level with your cake, so you can see exactly what’s happening as you smooth everything out.

Smooth it all out with a bench scraper

Though I like to apply my frosting with an offset spatula, I always finish things off with a bench scraper to achieve a smooth final look. You’re going to hold the bench scraper in your dominant hand and then use the other hand to grip your cake stand or turntable. Rotate the cake and then gradually press the bench scraper up against the side, continuing to rotate at an even pace, until smoothness is achieved.

Tips for making this carrot cake with cream cheese frosting

As promised, this carrot cake with cream cheese frosting is simple, but I’ve got a few tips to make it even easier:

Grate carrots in the food processor

My food processor has a “grater” attachment, and I always bust it out when I need to grate a large quantity of carrots for a recipe. It gets the job done in literally 5 minutes. And hey, while you’ve got it out, you might as well use it to chop the nuts, too.

A few delicious swaps I’ve tried

This recipe lends itself to a few easy adaptations based on your personal preference and what you’ve got on hand. Here are a few swaps that work really well:

• Swap half the flour for whole wheat flour if you like a nuttier, more complex flavor.
• Swap in toasted walnuts instead of pecans.
• Swap raisins or chopped dates instead of currants.
• Use the oil of your choice—I like the neutral flavor and health benefits of avocado oil, but you could certainly use canola oil or olive oil instead.

A few other spring cake recipes we love!

Berries and Cream Layer Cake

This is my absolute fave cake to make for kids’ birthday parties—and yes, you can totally use a cake mix in a pinch.

Rhubarb Meringue Cake

Aran Goyoaga whipped up this cake for our brunch together last spring, and I’m still dreaming of this light and airy meringue cake with spring rhubarb.

The Best Lemon Loaf Cake

We tried and tested the best lemon loaf cake recipes on the internet, and this one is 100% better than Starbucks.

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Orange Carrot Cake with Cream Cheese Frosting

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• 
  Author: Camille Styles

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This orange carrot cake with cream cheese frosting is truly the best. It’s a Styles’ family classic! It’s the perfect dessert for Easter, Mother’s Day, or any springtime gathering.

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Ingredients

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• 1 1/4 cups oil of your choice*
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups shredded carrots
• Grated zest of one fresh orange
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/3 cup currants
• 1/2 cup toasted pecans, finely chopped, plus more for garnish

for the cream cheese orange frosting:

• 12 ounce cream cheese, room temperature
• 3/4 cup butter, softened
• grated zest of one orange
• 6 cups powdered sugar
• 1 teaspoon orange extract

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Instructions

1. Preheat oven to 325. Grease and flour two or three 9-inch round cake pans (you decide how many layers you want!)
2. In the bowl of a standing mixer, beat oil and sugars on medium-high heat for about 3 minutes. Add eggs one at a time, beating after each addition. 
3. Add flour, baking powder, baking soda, salt, and cinnamon, and use a fork to whisk dry ingredients together before turning mixer to low. Beat just until blended.
4. Stir in carrots, zest, extracts, nuts, and currants.
5. Divide among prepared cake bans and bake in center of oven for 30 – 35 minutes, until a cake tester inserted in center comes out clean.
6. Cool 10 minutes, then turn out onto cooling racks. Let cool completely before frosting.

Cream Cheese Orange Frosting:

1. Beat cream cheese, butter, zest, and extract until smooth. Gradually add powdered sugar and beat until smooth.
2. Frost cake between layers, as well as sides and top. Decorate with chopped toasted pecans if desired, and store in refrigerator.

Notes

*I like to use avocado oil, but you can use olive oil or canola oil if preferred.

The post My Mom’s Carrot Cake Recipe is Famous Thanks to This Secret Ingredient appeared first on Camille Styles.

Let’s face it, desserts can get repetitive. Sometimes baking a multi-step apple pie or slaving over a batch of cinnamon rolls can sound daunting. If baking hasn’t been in your schedule lately, meet the galette. The easy-to-make French pasty is both light and bursting with flavor. This pluot galette uses fresh fruit and a decadent crème that’s sure to find its way onto your next dinner party menu.

The best part about a galette? It can be filled with anything your heart desires. From in-season fruits to savory combos to sweet cream cheese and almond extract, it’s one of those dishes that can adapt to any mood or craving. When chef and entrepreneur, Camilla Marcus served this pluot galette at the lunch she hosted in her backyard in LA, we all deemed it the perfect spring dessert. Why? Because it’s easy, endlessly customizable, and always delish.

What is a galette?

A galette is a French dish loved for its beauty and forgiving nature (re: it’s foolproof) that combines puff pastry with sweet or savory fillings. Bonus: a galette doesn’t require a tin to make. Simply roll out your pastry, spoon out your filling, roll up the crust, and pop it in the oven. This recipe uses fresh pluots for the filling, making for a sweet and savory taste with fresh fruit flavors.

What is the difference between a tart and a galette?

There aren’t many differences between these two beloved desserts. Galettes are essentially a pie without the pie pan and can be made with any type of pastry dough. Tarts, on the other hand, only have a bottom and use a much thicker dough.

If the idea of a galette hasn’t won you over yet, don’t fear. There are three types of galettes. The Galette Breton is a buckwheat crepe with savory fillings. A Galette de Rois, also known as a King Cake, is a dessert pastry eaten on Epiphany. A Fruit Galette, like this one, takes fresh fruit and makes it the center of this decadent pastry.

How to Serve Your Galette

After coming out of the oven, let your galette cool a bit before serving. To prevent the galette from becoming soggy, brush the interior with egg whites before filling with your mixture of choice. The egg white allows for a seal to prevent moisture from soaking through the crust. A galette can also benefit from sweet or savory toppings, like this recipe’s creme fraiche (aka, fresh cream).

Scroll on for the recipe, and if you make this galette, be sure to leave a rating and comment below!

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Pluot Galette with Crème Fraiche

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• 
  Author: Camilla Marcus

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It’s hard to turn down a fresh fruit dessert, especially when it’s this easy to make. This galette will change the way you bake for the better. 

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Ingredients

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• 1 package west~bourne House Pie Crust Mix
• 2/3 cup west~bourne Refined Avocado Oil (or oil of your choice)
• 8 ripe pluots (or any stone fruit—Camilla used pluots from Arnett Farms)
• 1/2 cup Sunflower seed butter
• 1 egg, beaten (optional—omit if vegan)
• 1 cup crème fraiche
• Maldon salt

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Instructions

1. Preheat the oven to 350 F. 
2. Place dry mix in a bowl with 2/3 cup avocado oil and stir until combined. Add one cup of water to the mixture, one tablespoon at a time to form the dough into a ball. Remove the dough from the bowl and place it on a clean surface. 
3. One dough ball makes two pie crusts; cut the ball in half and form each half into discs. Wrap each disc with parchment paper and refrigerate for at least 1 hour and up to 2 days (you can freeze it for up to 3 months). Roll between sheets, and press the dough into a free-form shape on parchment paper.
4. Divide the sunflower seed butter between them and spread it across the bottom of the crust.
5. Thinly slice the pluots, then fan them into pretty shapes on top of the sunflower seed butter. Leaving a 2-inch border on all sides.
6. Use your fingers to fold the edges of the pie crust over the pluots. Brush the crust with egg wash if desired.
7. Bake for 15-17 minutes until the outside starts to brown. Slice and serve with crème fraiche and Maldon salt at the table.

The post Skip the Pie—This Fresh Fruit Galette Is Your New Spring Fave appeared first on Camille Styles.

When I say “lemon loaf cake,” my guess is that a very specific slice of cake comes to mind. In my experience, when asked about the Starbucks lemon loaf, most people look both ways before admitting in a hushed tone that it’s one of their favorite treats. I get it—it feels a little scandalous to admit how delicious that loaf slice is. Deliciously moist, soft and fluffy, the lemon glaze adding the perfect mouth-puckering flavor. It’s an all-round dessert.

But for all of my lemon loaf girlies out there, take heart: you don’t have to make a Starbucks run every time the craving strikes. In this edition of our Bake-Off series, I tested seven recipes to find the best lemon loaf cake recipe out there. As to be expected, some were better than others. And while my taste testers agreed that none of these held a candle to the deliciousness that is the Starbucks holy grail (though one came very close), we did find a few options for you to whip up at home to satisfy that sweet-and-tangy tooth.

Rules of the Road

As always, all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences. Loaf cakes were all baked and glazed the same night and tasted the following day.

Ranking Guidelines

1. Flavor: Lemon is the name of the game, so we wanted a lemon-forward flavor. The cake itself should have a lemony feel that gets enhanced by a lemony glaze. The flavor shouldn’t be too sweet but should taste like a dessert.
2. Texture: When comparing to the Starbucks lemon loaf cake, we were looking for a moist cake that was a little fluffy, a little bouncy, and definitely not dry in texture.

While we did rank these in order, each cake also stood on its own, so we’ve provided tasting notes so you can make the loaf cake most aligned with your preferences. Keep reading for the results of our lemon loaf cake bake-off!

The Best Lemon Loaf Cake, Ranked

7. Barefoot Contessa: Lemon Yogurt Cake

Recipe Notes: Yogurt was used to add moisture. Instructions did not ask to rub the lemon zest into the sugar, unlike other recipes. Recipe uses both cooked lemon syrup and lemon glaze on top

I know, we were all shocked at this recipe ranking so low. While the texture of the loaf itself was a bit bouncy, it did lean slightly on the drier side compared to the others (even though it used lemon syrup and glaze). The flavor was also a little too subtle for a lemon cake. Some tasters mentioned it was more like a yellow cake than a lemon cake, and others said it was just bland. Overall, a fine cake—just not what we were looking for from a lemon loaf.

6. The Kitchn: Copycat Starbucks Lemon Loaf

Recipe Notes: Uses sour cream and vegetable oil instead of butter. The recipe also utilizes lemon extract in the cake in addition to lemon juice and zest

Given the name of this recipe, you can bet my hopes were high. And while I did think in terms of texture that this was about as close as we could get to the Starbucks loaf, that’s where it ended. Some tasters however, thought the texture was too spongey, and not fluffy enough. The flavor was not only bland to some, but almost artificial to others. (This was likely due to the use of lemon extract.) Next time, I might try baking this without the extract and just using extra zest to help the flavor a bit. But the glaze on top? Excellent.

5. Benjamina Ebuehi: Classic Lemon Drizzle Cake

Recipe Notes: This recipe used the most eggs of all the loaves (4). It used the creaming method of butter and sugar to create a light texture and rise from aeration. This version mixes all the dry ingredients with the wet and calls for the milk to be added after all is combined.

Overall, our tasters ranked this loaf in the middle of the pack. The texture itself was a bit on the denser side. It almost reminded me of an olive oil or almond flour cake, and most testers found this cake to be moist. The cake does use a heavy helping of lemon syrup for when the cake comes out of the oven. The flavor, however, was a bit mild for us and we just wanted to punch up the lemon. I would bake it again, but use an extra lemon or two.

4. Cloudy Kitchen: Lemon and Sour Cream Loaf Cake with Lemon Glaze

Recipe Notes: Uses sour cream for moisture and tang. This was the only loaf cake to use almond flour in the dry ingredients.

I would describe this recipe as yielding a subtle lemon loaf. In terms of texture, it was definitely on the denser side, and baked up as a pretty hefty loaf. The texture itself was moist and had a bit of a crumb thanks to the use of almond flour. And while I didn’t mind the almond flour and could taste it in the loaf, others who could also taste the almond flour didn’t like that they could taste it. Overall, this would be a nice slice of cake to have with tea.

3. Ravneet Gill: Lemon Loaf Cake

Recipe Notes: The recipe uses double cream in the batter. It’s topped with lemon syrup and a glaze.

When it came to our top three recipes, they were all pretty close. All in all, these rankings came down to minute details. This recipe used double cream (heavy cream) in the batter, giving it a very rich texture. Testers thought the texture was nice for a standard dense loaf, but very moist as well. In terms of flavor, it was a good lemon loaf with plenty of tang and just enough sweetness. We’ll be making this one again.

2. Broma Bakery: Lemon Loaf (Starbucks Copycat!)

Recipe Notes: The recipe uses sour cream and milk in the batter. It called for the least amount of eggs (2). Recipe boasted a rich glaze with cream and butter.

When it comes to a Starbucks Copycat, we really liked this one. While texturally it wasn’t an exact match to Starbucks, it was lighter and fluffier—which we almost preferred. The flavor was also nice, with lemon closing out each bite, and was only made better with the rich lemon glaze that was sweet and tangy at the same time. This was a close second for the best lemon loaf cake.

1. Butternut Bakery: Iced Lemon Loaf Cake

Recipe Notes: The recipe uses a reverse creaming method for texture. Calls for both vegetable oil and butter.

Our winner just edged out the others thanks to its texture. This recipe uses the reverse creaming method, in which you cream the butter into all of the dry ingredients with the sugar instead of just creaming the butter and sugar together first. This was indeed voted overall best and had the closest texture to the Starbucks loaf. It was dense but light at the same time. (Paradoxical, I know, but you’ll understand when you try it.) And the flavor was perfectly lemony thanks to the glaze, reminding people of a pound cake with lemon. I might add some extra zest next time just to really go all the way with the citrus. But overall, we really enjoyed this one.

Did we try your favorite? What recipes should we try in our next bake-off? Sound off in the comments!

The post We Tested 7 Lemon Loaf Cake Recipes to Find the Best—Turns Out, It’s Better Than Starbucks appeared first on Camille Styles.

Rarely a night goes by that I don’t find myself searching the kitchen for that little something sweet after dinner. However, there’s nothing worse than getting into bed feeling like I’ve just consumed a dessert bomb. As the years go by, the harder it is to get a good night’s sleep after I’ve had a lot of sugar. Thankfully, there are plenty of light desserts to choose from that satisfy my sweet tooth without weighing me down. Many of these light desserts are fruit-based, and most of them skip the heavy cream for lighter dairy options. That said, if you’re someone who loves a cake or a pie, we’ve got you covered with plenty of ways to indulge, without the tummy ache.

Featured image by Michelle Nash.

29 Light Desserts for Every Craving

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

Easy Cinnamon Baked Apples

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

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

No Bake White Chocolate Lemon Cardamom Slices

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

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

No-Bake Pumpkin Pie Bars

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

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

Gluten-Free Pumpkin Pie

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

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

Healthy & Easy Apple Crumble

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

Hero Ingredient: Pumpkin pie spice emphasizes the fall flavors.

Summer Fruit Fools

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

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

Gluten-Free, Dairy-Free Brownies

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

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

Plum Lavender Clafoutis

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

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

Grilled Peaches with Honey

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

Hero Ingredient: A drizzle of honey is the perfect addition to these peaches.

Mango Lassi Popsicles

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

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

Rhubarb Meringue Cake

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

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

Gluten-Free Strawberry Shortcake

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

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

Raspberry Tiramisu

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

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

Shrikhand

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

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

Spiced Sweet Potato Cake with Cream Cheese Frosting

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

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

Gluten Free, Vegan Carrot Cake Cupcakes

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

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

Almond and Blackberry Cream Pavlova

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

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

Blueberry Ginger and Coconut Cream Parfait

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

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

Lavender Pistachio Madeleines

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

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

Blood Orange Amaretto Mascarpone Trifles

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

Hero Ingredient: Three words: whipped amaretto mascarpone.

Raspberry and Pistachio Cake With Lemon Glaze

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

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

Gluten-Free Lemon Bars

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

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

Roasted Stone Fruit With Amarena Cherry Syrup

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

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

Grain-Free Strawberry Snacking Cake from The Defined Dish

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

Hero Ingredient: One thing I love about this recipe is that its ingredients are on the lighter side. With almond milk, almond flour, dairy-free cream cheese, avocado oil, and more, there’s no room for feeling guilty about that second piece.

Flourless Fallen Chocolate Cake from The Defined Dish

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

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

Vegan Peanut Butter Cookies from Feasting at Home

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

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

Real Strawberry and Sparkling Rosé Gummy Hearts from Spoon Fork Bacon

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

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

Elderflower Apricot Yogurt Popsicles from Sugar Salted

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

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

Almond Joy Stuffed Dates from Minimalist Baker

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

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

This post was originally published on May 10, 2021, and has since been updated.

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

January might mean the end of cookie szn (for awhile), but I for one always have room for an after-dinner bite that satisfies my cravings for something sweet. And since my kids definitely feel the same, I’ve built up a collection of a few favorite healthy desserts that taste like a treat without sending our blood sugar skyrocketing. On the list? Fresh strawberries with a dollop of whipped cream, a handful of mixed nuts and dark chocolate, and most often lately: this incredibly easy cinnamon baked apples recipe. It’s a one-bowl recipe that’s exactly the warm, cozy, and actually healthy dessert we all need in our lives right now.

Why you’ll love these cinnamon baked apples

This is such a simple recipe to have in your back pocket. Here are just a few of my favorite things about it:

Tender and delicious.

As the apples bake slowly in the oven, they release their natural sweetness, making each bite perfectly tender.

Caramelized sauce.

The honey, brown sugar, spices, and liquid from the apples caramelize to create a flavor-packed sauce, effortlessly.

Naturally grain-free and gluten-free dessert.

This means almost everyone can indulge.

How to make the best cinnamon baked apples

A handful of ingredients and a baking dish are all you need to make this easy recipe. Here’s the simple step-by-step:

• Start by coring your apples, then slice thinly. Many recipes say to peel the apples first, but I say do yourself a favor and skip it. The peel becomes super tender and sweet in the oven (and it adds some extra nutritional value.)
• Add to your baking dish, then top with lemon juice, water, sugar, honey, cinnamon, cornstarch, and a pinch of salt. Stir to combine the mixture, then scatter your butter pieces over the top.
• Tent with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes uncovered.

That’s it—seriously!

What to serve with cinnamon baked apples

I love how versatile this recipe is—you can keep it simple and eat the baked apples on their own, or you can dress it up with a scoop of vanilla ice cream or whipped cream. They even make an amazing fall or winter breakfast. Try serving them over yogurt or oatmeal, or top the baked apples with a sprinkle of toasted walnuts, almonds, or a handful of granola. These would also be pretty amazing on French toast with a drizzle of maple syrup—just sayin’.

Tips for success

This recipe really doesn’t get easier, but I learned a few keys to success during my recipe testing.

Choose the right apples

What apples should you use for baked apples? Many different apple varieties will work, both tart and sweet. Granny Smith or Golden Delicious are always a solid choice for baking, and I used Honeycrisp here with great results. As a rule, the best apples for baking are crisp, firm, and can stand up to heat without getting mushy.

Watch your baking time

The first time I tested these, I actually didn’t bake them long enough, and my apple slices were a bit too firm and hadn’t fully released their natural sweetness. You’ll want to test a couple slices before taking them out of the oven—if they’re fully tender but still holding their shape, you’ll know they’re ready.

How to store and reheat.

This recipe is a perfect make-ahead dessert. Store leftovers in an airtight container in the fridge for up to 4 days. I made a batch of baked cinnamon apples in advance of a recent dinner party, and just before serving, I popped them in the oven for about 10 minutes until hot, and they tasted every bit as fresh as the day I made them. You can also reheat in the microwave on 50% power.

More delicious apple recipes you’ll love

My Best Apple Walnut Salad

Brown Butter Bourbon Apple Crisp

Easier-Than-Pie Warm Apple Tart

Apple Pie Baked Oatmeal

Scroll on for the step-by-step instructions, and if you make these cinnamon baked apples, be sure to leave a rating and review.

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Easy Cinnamon Baked Apples

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  Author: Camille Styles

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Easy cinnamon baked apples are a sweet, tender, and healthy dessert that the whole family will love.

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Ingredients

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USM

• 3 medium to large apples (Granny Smith, Golden Delicious, or Honeycrisp)
• Juice of 1 large lemon
• 1 tablespoon water
• 1/4 cup sugar
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• Pinch kosher salt
• 1 tablespoon butter, chopped into small pieces

For serving: Vanilla ice cream or whipped cream, if desired

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Instructions

1. Preheat oven to 375 F.
2. Core apples, then slice thinly (about 12 slices per apple.)
3. Add apple slices to an 8 x 8” baking dish or pie plate, and top with lemon juice, water, sugar, honey, cinnamon, cornstarch, and salt. Toss to combine, then scatter butter pieces over top.
4. Tent with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
5. Serve with vanilla ice cream or whipped cream!

The post These Cinnamon Baked Apples Might Just Be Winter’s Most Perfect Dessert appeared first on Camille Styles.

Nothing feels more special for a holiday season breakfast than cinnamon rolls. I love cinnamon rolls of every sort: from a pop tube, from scratch, eaten by unraveling the fluffy dough, and starting with the gooey centers first. And while I can’t get enough of the classic, I made a few tweaks to tradition with this recipe by featuring an unexpected but wildly delicious ingredient in the filling: dates.

These Spiced Orange Date Paste Cinnamon Rolls are just as ooey and gooey as the classic, but they’re made with no refined sugar in the filling. Instead, soaked dates blended with tons of spices and orange zest turn into the ultimate flavor spread that takes these cinnamon rolls to the next level. Trust me, your holiday brunch is about to get even more delicious.

How do you make date paste?

There’s nothing wrong with using a classic cinnamon-brown sugar crumble mixed with butter for a cinnamon roll filling. But truthfully, I am an absolute fiend about making my desserts and sweet treats not too sweet. I am a self-proclaimed dessert person, but I want to thoroughly enjoy my sweet treats. That means finding the right balance of flavors.

Using dates in the filling gives these cinnamon rolls their classic gooey texture while retaining that caramel flavor. In fact, if you didn’t know I used dates, it might be hard to guess they’re in there. To get the dates into an easily spreadable, paste-like texture, soak pitted dates in hot water until they are soft. (This will take about 20-30 minutes.) Then, you’ll add the dates to a food processor with the spices and blitz until very smooth. If the spread feels too thick, I add some of the reserved date water as I’m blending to get a smooth texture. Don’t worry—I was a date skeptic, too. But this is a great party trick for imparting flavor in an unexpected way.

What spices go into the filling for these cinnamon rolls?

Y’all know I love fresh spices. And because I like to make these cinnamon rolls as balanced in flavor as possible, I go heavy-handed on the spices. I used fresh ground cinnamon, a healthy dose of ginger, cardamom, salt, and lots of orange zest. If you taste the date spread before they bake, the filling will be a little spicy, savory on the backend—and as one of my friends described it—addictive like a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat mellows out and turns into an unctuous and flavor-forward treat.

How do I make cinnamon roll dough?

I have been a disciple of Sarah Kieffer’s for a long time, and I’ve made her cinnamon rolls more times than I can count. Making risen dough can feel intimidating. I myself have had to learn to go through the motions and understand how to feel the dough to know if it’s ready and where I can make edits based on temperatures in my kitchen and rise times. Sarah’s recipe has been my go-to for years, so for these cinnamon rolls, I use her cinnamon roll dough.

Plus, the best part of cinnamon rolls is that the dough rises overnight, meaning that assembly and final rise times can happen in the morning before baking.

What do I frost these cinnamon rolls with?

Four words: orange cream cheese frosting. Silky, slightly sweet, and balanced with zesty orange makes this frosting the ultimate topping. When the cinnamon rolls come out of the oven, I add a thin layer over the rolls while they are still warm so the frosting gets all gooey, and then add the rest after it cools a bit. Save any extra frosting—you’ll want it around.

If you make these cinnamon rolls, be sure to give the recipe a rating below. And don’t forget to tag us on Instagram @camillestyles to show off your cozy Christmas morning breakfast. Happy holiday baking!

This post was originally published on December 14, 2017, and has since been updated.

The post These Spiced Orange and Date Paste Cinnamon Rolls Are a Flavorful Twist on a Holiday Classic appeared first on Camille Styles.

Slice and bake cookie recipes are my jam. Maybe it’s because I find those pre-packaged Pillsbury cookies with the outlines of a Christmas tree or a reindeer so nostalgic. Or maybe it’s because they are the ultimate make-ahead dessert. (The fact that, at a moment’s notice, you can whip out a batch of cookies is just too good to pass up.) It’s safe to say I’ve been on cookie-overload these last few weeks and I’ve been looking for something a little different for the back half of December.

I mean, don’t get me wrong, I love the flavor of butter and rich chocolate, but it’s precisely that: super-rich. I don’t know about you, but I’ve been craving lighter and brighter flavors in my cookies. So, when I started thinking about what goes into my ideal cookie, I began to play around with the ingredients in my parents’ pantry to create the ultimate slice and bake cookie recipe.

I wanted something bright, a little salt to cut through the sweetness, and a tart bite that would wake me up a bit. So lo and behold, I stumbled on a Christmas miracle with the ultimate flavor combo in these cookies below.

Tips for Making This Slice and Bake Cookie Recipe

When I think about ingredients that help cut through sweetness, my mind first went to the bag of dried cranberries that my dad uses in his homemade granola and the pile of oranges that my mom always in her fruit bowl. Cranberries add a delicious tartness to any recipe while playing perfectly off the sweetness, and orange zest brings a citrusy brightness that lifts everything up and keeps it from being too heavy.

Pistachios, which my dad always snacks on, also add a great crunch and a bit of saltiness. I use roasted and salted pistachios in my slice and bake cookie recipe because I like the flavor, but you could use raw pistachios as well. Plus, it feels so classic for pistachios and cranberries to add the red and green festive vibes. To round everything out (and because I think it’s the perfect spice for sweets) I used some freshly ground cardamom for a bit of floral warmth. The spice pairs so perfectly with the orange and cranberry. And because it’s the holidays, I just had to add a drizzle of white chocolate.

My brother tried a few of these straight out of the oven and he was obsessed, calling the flavors “the perfect harmony.” Everything plays together without covering up any of the ingredients. To finish it off, I toss together some crushed pistachios, extra orange zest, a pinch of cardamom, and finishing salt to add some extra texture and flavor to everything going on inside the cookie.

Why I Love This Cookie Recipe

This slice and bake cookie recipe makes the kind of simple and rustic cookies that I love. They’re nothing fancy, but they still feel so nostalgic for the season. The cookies get slightly golden on the bottom, and if I do say so myself, taste even better the next day.

Plus, the benefit is that these are truly slice and bake! I can quickly make the dough and wrap it up in wax paper to sit in the fridge overnight. Then I have freshly baked cookies at a moment’s notice. The dough is basic enough that you can totally customize your flavors, too. Maybe I’ll add some peppermint bark and drizzle on dark chocolate to my slice and bake cookie recipe next time? The options are endless.

While we’ll keep some of these for ourselves to pack in a cookie box for our annual neighborhood drive to look at the lights—hot cocoa in a thermos and cookies for snacking is the ultimate tradition—we might share these with Santa on Christmas Eve. I’m looking forward to his reviews.

Happy cookie baking, everyone!

The post These Make-Ahead Slice and Bake Cookies Are on Santa’s Wishlist appeared first on Camille Styles.

It’s been so fun to share the details of our 2022 Cookie Swap with you all! We got so many amazing recipes from inspiring creators that it only feels appropriate to share them here. This recipe for Candied Pecan Chocolate Chip Cookie Bars comes from Erin Clarkson of Cloudy Kitchen. Trust me, it’s a true delight.

First of all, the candied pecans are tasty enough to eat on their own—and we snuck more than a few while shooting. If you can keep yourself from eating them all, you’ll find them speckled throughout the finished bars along with melty dark chocolate chunks. And if you find yourself stumped on the chocolate aisle, don’t stress! Any quality dark chocolate will work here. Just be sure to avoid chopping it too finely so you can maintain a solid taste of chocolate in each bite.

The bars are the perfect combination of a traditional cookie and a shortbread-esque bar. They’ll make you want to light up the fireplace and watch your favorite holiday movie. ‘Tis the season for cookies! Let us know if you give these Candied Pecan Chocolate Chip Cookie Bars a try and be sure to give them a rating below. And don’t forget to tag us on Instagram @camillestyles—we can’t wait to see your cookie creations!

The post These Candied Pecan Chocolate Chip Cookie Bars Are a Must for Your Next Night In appeared first on Camille Styles.

With our cookie swap recipes coming to fruition, it’s time to share Daphne Oz’s delightful ginger molasses cookies. These Chewy Candied Ginger Molasses Cookies With White Chocolate are so well balanced that each bite brings something new to the party. The recipe is simple, crave-worthy, and totally suitable for your own holiday crowd. Who knows, these cookies might just become a tradition!

Creamy white chocolate bits balance out the subtle heat of the candied ginger laced throughout these cookies. On top of that, you’re getting earthy molasses flavor that keeps the cookie from leaning too sweet. There’s also a healthy dose of spice in this recipe that brings in all the comforting feels. We’re talking about the winter trifecta here: cinnamon, ginger, and cloves. Have you ever known those three to disagree?

One thing I love about this cookie is that it dares to be different. It’s truly unique and offers a fresh take on dessert that you might welcome after you’ve had your fill of gingerbread and thumbprint cookies. Be sure to give these cookies a rating below. And don’t forget to tag us on Instagram @camillestyles when you make ’em!

The post Ginger Molasses Cookies Are the Perfect Sweet and Spicy Treat appeared first on Camille Styles.

This year’s Cookie Swap has been an absolute joy. By bringing together a handful of creators who contributed amazing recipes, we were able to curate something that’s just as special for us as we hope it is to you. In case you missed it, these Hot Chocolate Cookies from Jocelyn Delk Adams of Grandbaby Cakes is a stunner. It takes everything there is to love about a rich cup of cocoa and molds it into cookie form. I mean come on… what’s not to love about that?

My favorite part about these cookies is the gooey marshmallow center that looks inviting enough to dive into. It’s soft, glossy, and totally reminiscent of a s’more. I also love that they use hot chocolate mix in the dough. Combine that with the cocoa powder and semi-sweet chocolate chips and you’ve got all kinds of decadent chocolate flavor coming through.

Looking for a simple holiday dessert for a crowd, a new weekend baking project, or just a great cookie you can enjoy all season long? These Hot Chocolate Cookies are your answer. If you give these Hot Chocolate Cookies a try, be sure to give them a rating below. And don’t forget to tag us on Instagram @camillestyles—we want to see your cookie-baking in action!

The post From Cup to Cookie, These Hot Chocolate Cookies Deserve a Double Take appeared first on Camille Styles.

Another gorgeous recipe from our 2022 Cookie Swap, these Lemon Rosemary Cookies are an elevated spin on a holiday classic. Jeanine Donofrio of Love & Lemons shared this recipe with us for the swap and it’s a total home run. The cookies are delightfully tart in a refreshing way that doesn’t compromise their buttery integrity. As any respectable shortbread should, these have the perfect texture that’s just dying to be dunked in a strong cup of coffee.

I love the inclusion of a lemon cookie this time of year. While I’m all about peppermint, chocolate, and hazelnut galore, I admire these Lemon Rosemary Cookies for switching things up. They’re a decadent shortbread, yes, but with that extra touch of tart, floral pizzazz that feels so festive and refreshing. And to make it even better, iced cookies are full of holiday spirit that the whole family can enjoy. If you’ve got little elves in your house, get them in on the fun! Turn this recipe into a festive family activity that’ll help everyone enjoy the holidays.

These Lemon Rosemary Cookies are an upgraded take on classic shortbread that deliver all the holiday goodness. They’re great to make for gatherings, gifts to friends, or as a daytime activity with your kiddos that ushers in the holiday spirit. If you make them, be sure to give these delights a rating below. And don’t forget to tag us on Instagram @camillestyles with your cookie creations!

The post These Lemon Rosemary Cookies Give Shortbread a New Life appeared first on Camille Styles.

As we round out the year with the epic-ness of cookie season, it felt only right to get one more bake-off under our belts. And to celebrate the holidays, we decided to test what might arguably be the most beloved holiday cookie around. It’s time to find out once and for all: what is the best snickerdoodle cookie recipe?

While the spiced cinnamon-sugar cookies feel especially festive with their warm and sweet flavor, there are a few things that set a snickerdoodle cookie recipe apart. Have you ever wondered why your favorite snickerdoodle recipe calls for cream of tartar? Turns out, it’s the secret ingredient that gives the cookie its distinct texture and flavor. And after testing each of the cookie recipes below, we can confirm—the cream of tartar makes a huge difference.

Keep reading to get all the details on the different cookie recipes we tested and which snickerdoodle came out on top.

Rules of the Road

As always, all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences.

Ranking Guidelines

Unlike a chocolate chip cookie where everyone has their own preferences when it comes to texture, flavors, and techniques, a snickerdoodle has some key aspects that make it a snickerdoodle.

1. Flavor. While the cinnamon sugar is the key flavor of a snickerdoodle, the cream of tartar gives it a signature tang on the backend that rounds out the sweetness. We looked for cinnamon flavor, overall level of sweetness, and the tangy flavor when ranking our cookies.
2. Texture. Cream of tartar creates that delicious pillowy and chewy texture—exactly what we were looking for from our recipes. Not crispy, not dense, but a chewy bite that was still soft with a melt-in-your-mouth middle.

Scroll on for the best snickerdoodle recipe to make this holiday!

7. Martha Stewart: Snickerdoodles Recipe

While we had high hopes for these cookies, they came in on the low end of our textural hopes. These cookies were on the firmer and drier side of all the snickerdoodles we tested and they didn’t have much cinnamon flavor. There was also discussion about if we missed something in the recipe, as these felt more like a sugar cookie sprinkled with cinnamon to us. (We’re claiming user error if you don’t agree!)

6. Hummingbird High: Snickerdoodle Recipe Without Cream of Tartar

We very lovingly called these cookies “chunky monkeys.” And if you had given us these cookies on any other day and not eaten back to back with a bunch of snickerdoodle cookies, I would tell you that this was an absolutely excellent cookie. Overall, we all liked this cookie, but when comparing it to the texture and flavor of the other cookies, we didn’t think it was the most snickerdoodle.

The texture, while good for a sugar cookie, was a bit dense while also being extremely chewy. The flavor also didn’t have the same tang because as the recipe mentions, it doesn’t use cream of tartar. Instead, it swaps in a healthy dose of baking powder. Again, we really liked this cookie and are saving this recipe for the pinch evenings when you can’t find any cream of tartar in the pantry.

5. Smitten Kitchen: Snickerdoodles

We love Smitten Kitchen recipes, so it was imperative that we had these snickerdoodles in the running. These cookies had a rich buttery flavor, that little bit of tang, and a touch of cinnamon spice. But as for texture, they came out a bit flatter than our other cookies, so we docked points for a bit of that pillowy melt-in-your-mouth factor that some of the other recipes had. However, if you like thinner and very chewy cookies, add these to your must-bake list.

4. Rick Martinez: BA’s Best Snickerdoodles

This was one of two recipes that used melted butter in the cookie instead of softened, in addition to brown sugar. These also have the extra step of letting the dough rest for 30 minutes to hydrate.

A couple of thoughts. We didn’t feel like resting the dough made it any easier to work with, as the dough remained just as soft and difficult to work with after resting. But with that aside, this was an extremely chewy and buttery cookie, and it leaned the most savory of the bunch. We liked this cookie a lot, but some of the steps make it a little hard to knock out cookies on a whim if that’s what you prefer.

3. Ree Drummond: Snickerdoodles

If you are looking for a cookie that’s reminiscent of the giant, pillowy-soft grocery store cookies, these will be the ones of your dreams. On the larger side, these cookies have that melt-in-your-mouth interior with a bit of chew on the edges. Our only complaint was that we wanted a little more cinnamon flavor, but the signature snickerdoodle tang was perfect. Would make these again.

2. Jessie Sheehan: Epic Snickerdoodles

There was a razor-thin margin between our top two cookies, so know that they are both exquisite examples of a snickerdoodle. Jessie’s recipe from her book Snackable Bakes uses part shortening and part butter, making these super tender. The middles are puffy, fluffy, and soft, while the edges get a nice chew and a very subtle crisp. Surprisingly, this was the only recipe to use cinnamon in the dough itself. This led to several tasters calling out the most cinnamon-y in flavor. With a buttery, sweet perfection, we’ll be making these cookies on repeat.

1. Broma Bakery: Soft Snickerdoodles

And our winner for the best snickerdoodle cookie recipe is from none other than… Broma Bakery! I’ll admit that I was skeptical because this recipe uses one very different ingredient that I was quoted as saying “will not make a difference at all.” I’ll admit my wrong, but the added tablespoon of Greek yogurt in these cookies made what taste testers called the moistest cookie of the bunch. These were fluffy and airy in texture, buttery and cinnamon-y, with that nice tang, chewy edges, and all around goodness. That’s right—these had it all.

And that’s another edition of the bake-off! Did we try your favorite recipe?

The post 17 Taste Testers Agreed—This Is the Best Snickerdoodle Recipe on the Internet appeared first on Camille Styles.

The holidays are here and you know what that means: cookie season is in full swing! For this edition of our Bake-Off series, we’re finding the best of the best… of what I’d consider to be the best holiday cookie—we’re setting out to find the tastiest gingerbread man cookie recipe on the internet.

In conversations with friends, it seems like the gingerbread cookie recipe itself doesn’t get much thought. We make them once a year and throw a bunch of frosting and candies on top. Despite the creative, sometimes wild designs, making gingerbread men is all about the experience—not because they taste particularly good. Of course, I took this as a challenge and set out to find the perfect gingerbread man cookie that’s ideal for decorating and *bonus* is pretty tasty, too.

Rules of the Road

No Add-ons

Per previous bake-off rules, the cookies were judged on their own as the actual cookie. We did taste these with the royal icing frosting on top as well, but judgments were based on the actual merits of the plain cookie without any additional add-ons or decorations.

Must Follow the Recipes EXACTLY

For the sake of the bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions to follow the recipe exactly.

Ranking Guardrails

We had a grand total of 15 taste testers participate in this bake-off. When ranking the best gingerbread man cookie recipe, we were looking for the classic, so that means a few things:

Flavor

• Warming spices that add a lot of flavors. We want to just toe the line of spicy, warm, and savory.
• Not too sweet. Knowing that most gingerbread man cookies get frosted, the actual cookie shouldn’t be overwhelmingly sweet.
• Should be able to taste the molasses.

Texture

• Want a little bit of a snap to the biscuit, but don’t want them to be dry.
• A little chew is nice as well in the texture.
• We want a cookie that keeps us coming back for more than one.

So with our rules and ranking criteria in place, a grand total of almost 200 biscuits baked, and taste testers ready, we found the best gingerbread man cookie around—keep scrolling for the winner!

#6 Pioneer Woman: Gingerbread Cookies

Overall, this cookie wasn’t quite the fan favorite. While all the taste testers thought the flavor was mildly sweet and molasses-forward, there wasn’t enough spice for what we wanted from a gingerbread cookie. The texture also wasn’t a hit with our judges. It was chewier but not as moist as we would’ve liked. This would be a fine cookie to make for decorating, but it wasn’t one we went back to for another bite.

#5 Donna Hay: Gingerbread Men

This cookie caused the most conversation in our tasting. Without molasses in the dough, could we truly call this a gingerbread cookie? In the end though, this cookie got a lot of positive comments. Our judges liked that you can taste a bit of the floral golden syrup in it and thought the chewy texture was also really nice. Overall, our testers thought this was a really good biscuit, but we didn’t think it was a gingerbread cookie hence why it’s ranked fifth. We would make and eat this again, but not as a gingerbread cookie.

#4 King Arthur: Gingerbread Cookies

This cookie was my favorite dough to work with—it was nice and smooth and easy to cut and bake. I add that comment because after working with the dough for all of these recipes, the ones that aren’t sticky or hard to cut out definitely receive my applause. The flavor on this cookie was nice with a little spice and a mild sweetness that felt very classic gingerbread. The molasses was subtle but we liked that it played more in the background and let the spices be more upfront.

It was the texture that divided the group on this cookie. Some liked the little bit of chew but didn’t think it had enough of that biscuit snap. Others felt that this cookie was a bit on the dry side and would benefit from a little extra frosting. Overall, it’s a good cookie that fell somewhere in the middle.

#3 Food52: Gingerbread Cookies

This was one of my favorite cookies of the bunch. While it does require a bit of extra effort in terms of browning the butter, the flavor was well worth it. Multiple testers said this cookie tasted like besan burfi. If you’ve never had it before, that probably makes no sense, but if you have, you’ll know that the nutty flavor of the butter pairs nicely with the warming spices. The spices are bloomed in the warm brown butter for this recipe, so overall, we thought that the spice flavor was nice. We did miss a bit of the cinnamon flavor, as this cookie only uses cloves and ginger, but enjoyed it nonetheless. The texture is more buttery shortbread than a classic gingerbread with some chew, but again, we liked it. Overall, this is a good biscuit. It’s not the most classic, but a treat worth enjoying.

#2 Food Network: Gingerbread Cookies

This was a really good cookie. While there was some debate over the texture—this was the most puffy of them all, it didn’t have that snap we wanted—it was one of those cookies that people kept going back for seconds and thirds. The chew on this cookie is really nice, and when paired with the mild sweetness and spices, felt like a cookie we could eat on repeat. Overall, I would make this season after season to share with friends and in cookie boxes.

#1 Martha Stewart: Gingerbread Cookies

And the winner is… the one and only Martha Stewart, of course. When you want the best gingerbread man cookies, this is the classic recipe to follow. The flavor was very spice forward and even had some delicious chocolatey undertones despite there being zero cocoa in this recipe. In terms of sweetness, it was the mildest, but we could still catch a hint of the molasses in the cookie. The texture had a nice snap, a nice chew, and kept us coming back for more.

When paired with royal icing, it’s absolutely perfect and I would eat a whole tray of these. I would say use caution as it’s very easy to over-bake these cookies because of the dark color. But the end result is next to perfect when we’re looking for a gingerbread cookie. This will definitely be the recipe I rely on moving forward!

Do you have a go-to gingerbread cookie recipe? What else is in your cookie box this year?

This post was originally published on December 3, 2021, and has since been updated.

The post We Tested 200 Cookies to Find the Best Gingerbread Cookie on the Internet—This One Took Home the Crown appeared first on Camille Styles.

Of all the many moments in a year, cookie season might just be the best. While I’m baking up my favorite sweets every month, cookies become so much more once the holidays hit. Suddenly, they’re an extra-special weekend baking project, a gift to drop off on neighbors’ stoops, and a delight to share with friends alongside a cup of hot chocolate. Cookies are the moment—and these Chocolate Orange Shortbread Linzer Cookies might be the tastiest treats you enjoy all season.

If you didn’t grow up with the nostalgic, foil-wrapped chocolate orange slices, then I’ll take a moment to wax poetic. The combination of bright and bitter orange against the chocolate’s sweetness is the ultimate flavor pairing. And as we were planning our holiday cookie swap and the recipes everyone would share, I knew I had to pay homage to my chocolate orange memories. These cookies are delicious, easier than they look, and wildly impressive to everyone you’ll share them with.

What is a linzer cookie?

Linzer cookies are the ultimate sandwich cookie. They’re a traditional Austrian recipe adapted into a sandwich cookie that is lightly spiced and filled with jam. And while mine are a far cry from tradition, the formula is the same. A crumbly shortbread, a filling, and a generous dusting of powdered sugar.

My cookies lean on the buttery side of shortbread and are speckled with orange zest to add an extra burst of flavor. The filling is a simple but indulgent chocolate ganache and everything gets finished with a little sugar on top. If you prefer, you can nix the ganache and use jam instead, or even an orange curd if you wanted to lean all the way into the orange flavor.

Tips for Making Shortbread Linzer Cookies

Making a butter-heavy sandwich cookie can be intimidating. You want each cookie to be the same size—heaven forbid they spread in the oven! But don’t worry, I’ve learned some tricks to make this step extra easy. Hint: The fridge will be your best friend.

This dough starts off pretty soft. To cut into sandwich cookies, place the batter on a sheet of parchment paper and top with another sheet of parchment paper. With your dough between the two sheets, roll it out with a rolling pin to the desired thickness. Not only does this help keep the batter from sticking to the pin or the counter, but it also minimizes clean up. Then, you’ll place the flattened dough into the fridge for about thirty minutes or so until it’s completely solid. To bake, remove the solid dough and cut out shapes while the dough is still firm. Bake immediately.

The firm dough is easier to cut, and this method keeps the cookies from spreading in the oven. They maintain their pretty shapes and create the perfect cookie sandwich.

How do I make chocolate ganache?

I’m a fan of shortcuts in the kitchen. For the ganache, I heat up milk or cream in the microwave in 15-second increments. Then, I pour over a bowl of chopped chocolate, letting it sit until the chocolate is melted. Stir together until smooth and thick.

If your ganache is too thin, add more chopped chocolate to thicken or let set in the fridge. If it’s too thick, add heated milk or cream a little at a time. Worst-case scenario, I’ll just spread over melted chocolate and call it a day. Trust that these shortbread linzer cookies will be delicious either way.

For even more flavor, I add a little orange zest or a splash of Grand Marnier to tie the bright, citrusy bite together.

Other Holiday Recipes to Bring to Your Cookie Swap

While I’ll be bringing these shortbread linzer cookies to my holiday cookie swaps, I keep a handful of other cookies in my arsenal for all the gatherings this season.

These chocolate peppermint snowball cookies are a chocolate lover’s dream.

My slice-and-bake cookies with cranberries, pistachios, and white chocolate are a crowd-favorite.

I’ve made these gingery molasses cookies for the last two years and they’re always a hit.

And if none of those satisfy your craving for sweetness, get our free Holiday Cookie Guide that includes a collection of 10 recipes from our favorite food bloggers and recipe developers.

Scroll on for the recipe, and if you make these Chocolate Orange Shortbread Linzer Cookies, be sure to leave a rating and review, and tag us on Instagram so we can see yours.

The post All I Want for Christmas Are These Chocolate Orange Shortbread Linzer Cookies appeared first on Camille Styles.

Everyone needs a signature sweet dish around the holidays. I’m talking about the addicting treat that family and friends beg for year after year. Thanks to their creamy texture and butterscotch flavor, these salted caramel pots de creme are the perfect candidate.

But first, I’ve got to give credit where it’s due. Several years back, I went to my (now favorite) restaurant, Gjelina, for the first time. It’s now become a Venice Beach legend, but back then it was a brand-new Italian hot spot. I, like everyone else, was blown away by the charred pizzas and flavor-bomb veggies that came out of the wood-burning stove at the center of the restaurant. As Adam and I wrapped up our meal, the waiter mentioned that we couldn’t miss the pastry chef’s famous Butterscotch Pots de Crème. Well, after that first bite, I immediately understood why.

As quoted in Gjelina’s cookbook, “The dramatic contrasts in flavor and texture are deeply satisfying—smoky caramel-flavored custard, combined with whipped crème fraîche, thick caramel sauce, and flaky sea salt.”

I’ve been making my own version for the holiday dinner party we host for a few close friends every year. And though I’ve evolved the recipe a bit from Gjelina’s, it still maintains that same sweet-salty-smoky combination that everyone goes crazy for. Even when we took a break from hosting due to COVID, there was no way I’d let the holiday season pass us by without making my favorite dessert. Thankfully, the parties are back on, and when I whipped up a test run batch the other night, it instantly felt more like Christmas.

What is a salted caramel pots de creme?

As the name implies, it’s a french custard—literally, a “pot of cream” (YUM). It’s sometimes chocolatey, often topped with whipped cream, and always intensely satisfying. For sounding so fancy, the ingredients are quite simple: eggs, sugar, butter, cream, salt, and vanilla. That’s it! You can make them in any small oven-proof containers—bowls, ramekins, small mugs all work great. But to make things all the more festive, I love serving mine in cute Spanish-style stemless wine glasses. They’re casual and elegant and show off the custard’s beautiful texture.

Scroll on for the recipe, and be sure to tag @camillestyles on Instagram to show off your sweet masterpiece! I’m pretty sure you’ll love them as much as we do. And don’t forget to leave a comment and rating if you give these a try!

Hope y’all have a very merry holiday—let’s savor every bite. xo

This post was originally published on December 20, 2020, and has since been updated.

The post Salted Caramel Pots De Creme Is Your New Signature Dessert appeared first on Camille Styles.