Mildly Meandering

Brownie Truffles

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Brownie Truffles – A delicious treat made with just 3 simple ingredients – brownies (boxed or homemade), chocolate, and cream cheese! Perfect for any holiday or party!

Brownie Truffles

Brownie Truffles

Prepare to have your mind blown by these brownie truffles.  Now it may sound crazy but turning a simple batch of brownies into truffles might just be the greatest thing ever.  After making a whole bunch of different truffles the past few months ranging from lemon truffles to red velvet truffles using boxed cake mix, I suddenly had the brilliant idea to use boxed brownie mix instead.  The result was yummy brownie truffles rolled in chocolate!

Now you can totally make homemade brownies instead of boxed brownies, I just like the simplicity of just using boxed brownies when I make them.  These are a great treat to serve for any holiday or party plus then can be store in either the fridge or freezer until you are ready to serve them.

Now just be aware, this is not a not bake recipe.  You will need to actually make a batch of brownies and let them cool before turning them into truffles.

Brownie Truffles Recipe

Common Questions About Making Brownie Truffles

What are brownie truffles?

Brownie truffles are brownies that are blended with cream cheese in a food processor, rolled into balls, and covered with chocolate.

Can I use white chocolate instead of chocolate?

You sure can! You could also drizzle them with white chocolate.

How should I decorate these truffles?

I like to just drizzle chocolate on top to help cover any imperfections but you could also add sprinkles to the top before the chocolate has melted.

Can I freeze the truffles?

Yes, freezing the truffles until you are ready to serve them works great.

What should I do if my truffle filling isn’t forming together?

If your truffles filling (brownies and cream cheese) is loose and isn’t forming into balls, try adding a bit more cream cheese and blending again.  That helps them form together more.

Is this a no bake recipe?

Yes and no.  I would lean more towards no because you do have to bake the box of brownies before turning it in to truffles.  I usually do it the night before and let it sit on the counter until morning so that it fully cools.

Do I have to use boxed brownie mix?

Nope! Feel free to make a batch of your favorite brownie recipe.  Just don’t make the frosting for it! You can also use different varieties of brownie recipes like Kahlua brownies or Bailey’s brownies if you want to give them a boozy flair.

Chocolate Truffles

Looking for more truffle recipes? Check these out!

Truffles Recipe

Yield: 30 Truffles

Brownie Truffles

Brownie Truffles

Brownie Truffles – A delicious treat made with just 3 simple ingredients – brownies (boxed or homemade), chocolate, and cream cheese! Perfect for any holiday or party!

Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 box of brownie mix (cooked according to the instructions on the box)*
  • 8 ounces cream cheese (softened)
  • 16 ounces chocolate chip morsels

Instructions

  1. In a food processor, blend cooked and cooled brownies until it becomes crumbs. Add in cream cheese and process again until they are fully combined.
  2. Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
  3. Place sheet pan in freezer for at least 30 minutes.
  4. Once the truffles have finished firming up in the freezer, place chocolate in a microwave safe bowl and heat until melted.
  5. Roll each truffle in chocolate until fully coated and then transfer back to the lined sheet pan. Freezer or refrigerate until ready to serve.

Notes

* You can also use a homemade brownie recipe instead of a box of brownie mix.

© madi
Cuisine: American / Category: Truffles

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Brownie Truffles

Strawberry Rhubarb Scones

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Strawberry Rhubarb Scones – Classic flaky scones with fresh strawberries and rhubarb! The perfect spin on a British favorite that’s perfect served with butter and strawberry jam!

Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

I have been on a scone making kick making all sorts of new scone varieties like this strawberry rhubarb scone recipe and raspberry scones to remaking old favorites like my chai scones and vanilla bean scones.  It has been so fun perfecting the scone making process and also just have loads of scones to enjoy.  With strawberry and rhubarb season just around the corner, I wanted to combine those two flavors into one delicious scone.

Now I basically used my strawberry scone recipe and adapted it to also include rhubarb and it turned out perfect.  It has just the right amount of zing from the rhubarb and sweetness from the strawberries to balance it out.  Topped with a drizzle of icing, these scones are sure to be a new favorite spring treat.

Strawberry Rhubarb Scones Recipe

Common Questions About Making Scones

What are strawberry rhubarb scones?

Strawberry rhubarb scones are a baked good similar to an American biscuit with flaky, buttery layers.  This version uses fresh strawberries and rhubarb and can be topped with a glaze.

What is rhubarb?

Rhubarb is a pinkish-green edible stalk with a flavor that has a bit of a zing but it is great used in all sorts of baked goods.

What is the difference between a scone and a biscuit?

The differences between a scone and biscuit are very few small things such as biscuits using buttermilk while scones usually use heavy whipping cream.

What should I do if my scones are too crumbly?

So if you are having problems because your scones are too crumbly and aren’t forming together, I’ve found that putting the dough in a large piece of plastic wrap, closing it around the dough, and then kind of squishing it into a disk helps when it is really crumbly.  Now the key to those flaky scones is handling them as little as possible so that you don’t melt the butter in it so do as little as you can.  As you can see in my step-by-step pictures, mine are normally a bit of a crumbly mess before they bake and it is totally fine, it’s just hard to move them apart but they bake up beautifully.

What can I serve with strawberry rhubarb scones?

Scones are perfect for slathering in things such as –

Rhubarb Scones

Should I use a food processor or a pastry cutter?

So using a food processor is a bit contentious because it’s not the classic way of making scones but I find it to be more consistent.  In the step-by-step pictures I chose to the food processor but having made it both ways, I think you should just use whatever equipment you have on hand.

What other types of scones can I make?

There are so many delicious varieties of scones! Some of my favorites are –

Rhubarb Recipes

What else can I make with strawberries?

So many things! Some of the best strawberry recipes include –

How do I make the perfect scones?

The key to making the perfect scones is temperature.  Keep your butter, eggs, and cream as cold as possible, pulling out of the refrigerator immediately before use.  Once the scones have been cut, place in the freezer for 30 minutes to chill to ensure the butter is as firm as possible.  This is an important part of making the scones flaky.

Scone Recipe

Looking for more breakfast ideas? Check these recipes out!

Easy Scone Recipe

Yield: 8 Servings

Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

Strawberry Rhubarb Scones – Classic flaky scones with fresh strawberries and rhubarb! The perfect spin on a British favorite that’s perfect served with butter and strawberry jam!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 8 tablespoons butter (cold)
  • 1 large egg
  • 1/2 cup heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberries (chopped)
  • 1/2 cup rhubarb (chopped)

For the Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Instructions

!For the Scones

  1. In a food processor, pulse together the flour, sugar, baking powder, and butter until the butter is the size of peas - about 10-12 pulses.
  2. Transfer the mixture into a large mixing bowl and add in the eggs, cream, and vanilla extract.
  3. Fold in rhubarb and strawberries gently.
  4. Transfer the dough onto a floured surface and flatten down to 1/2" then cut the dough into 8 triangles.
  5. Place the scones onto a parchment lined baking sheet and place them in the freezer for 20 minutes.
  6. While the scones chill, preheat your oven to 400 degrees F.
  7. Once the scones have chilled, brush the tops with an egg wash or milk, if desired, and bake until golden brown - about 20-25 minutes.
  8. Remove from the oven and completely cool on a wire rack.
  9. Save leftovers at room temperature in an airtight container for up to 3 days.

For the Glaze

  1. Mix all ingredients in a small bowl and whisk until smooth.
  2. Drizzle over scones once they are cooled.
© madi
Cuisine: British / Category: Baking

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Classic Biscotti

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Classic Biscotti – Crisp and delicious twice-baked biscotti that’s perfect for dunking in a cup of coffee! Step-by-step pictures make this the perfect recipe for beginners!

Classic Biscotti

Classic Biscotti

My first experience with biscotti was getting the big container of cranberry white chocolate biscotti from Trader Joe’s and falling in love.  Whether I was getting it plain in the car back from the store or dunking it in a vanilla latte, it was always such a fun treat to enjoy.  As I have expanding in what I bake over the past few years, I ventured into the world of biscotti and fell in love.  These simple twice-baked cookies are so fun to experiment with by making different flavors and dipping them in different things (like chocolate), that it seems like there are endless possibilities.

For this recipe, I decided to keep it simple and just make classic vanilla biscotti dipped in chocolate.  You don’t have to dip them in chocolate if you don’t want but trust me, you will want to.  It’s so good! You can always use white chocolate or dark chocolate instead but something about the milk chocolate combined with biscotti was wonderful.  I sprinkled some almond slices and flaky sea salt on top to add even more texture and flavor so feel free to try that too.

Classic Biscotti Recipe

Common Questions about Making Biscotti

What is biscotti?

Biscotti are Italian almond biscuits (also known as cantucci) that are twice baked and then it can be dipped in melted chocolate.

Why are biscotti hard?

Biscotti is hard because is first baked first as a loaf before being sliced and baked again.  This leads to the dry and crisp texture.

Do I have to dip biscotti in chocolate?

Nope! You can just not dip it in anything or you could use white chocolate, dark chocolate, etc.

Can I add mix-ins into biscotti?

Of course! Add  1-1 1/2 cups of your favorite mix-ins.  I suggest sticking to dried fruits, nuts, and spices because they won’t really add any extra liquids to the biscotti like fresh fruit would.  Some easy ideas are –

  • Dried cranberries
  • Mini chocolate chips
  • Pistachios
  • Almonds
  • Orange zestItalian Biscotti

What other types of biscotti can I make?

There are so many incredible varieties of biscotti! Some of my favorites include –

  • Lemon Biscotti
  • Chocolate Espresso Biscotti
  • Snickerdoodle Biscotti
  • Cranberry Pistachio Biscotti

How should I store biscotti?

Please put the biscotti in an airtight container stored at room temperature.  They will last about 2 weeks.

What can I serve with biscotti?

So everyone knows that biscotti are served best with coffee so that you can dunk it in! I like to serve it with these drinks –

Homemade Biscotti

Looking for more dessert ideas? Check these out!

Biscotti Recipe

Homemade Biscotti

Yield: 20 Biscotti

Classic Biscotti

Classic Biscotti

Classic Biscotti - Crisp and delicious twice-baked biscotti that's perfect for dunking in a cup of coffee! Step-by-step pictures make this the perfect recipe for beginners!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 4 tablespoons butter (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
  2. Cream together the softened butter and granulated sugar in the bowl of a stand mixer using the paddle attachment.
  3. Next, add the eggs and vanilla. Mix until well combined - making sure to scrape down the sides of the bowl as necessary.
  4. Next, add the flour, almond flour, and baking powder. Mix until just combined.
  5. Divide the batter in half and place each half on a parchment lined baking sheet. Wet your hands and pat the dough into a loaf about 10" long, 2.5" wide, and 1/2" thick.
  6. Bake the biscotti for 18-20 minutes or until the edges become golden brown.
  7. Allow the biscotti to cool and then slice them 1/2" thick (I like to slice them on an angle but that's up to you).
  8. Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp.
  9. If you are dipping in chocolate (optional) - Add the chocolate chips to a small microwave safe bowl and microwave until melted - about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.
  10. Transfer the biscotti to the fridge and allow the chocolate to set - about 30 minutes.
  11. Once the chocolate has hardened, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks.

Notes

* I used milk chocolate, but use whatever you have on hand!

© madi
Cuisine: Italian / Category: Dessert

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Classic Biscotti

Make sure to check out the web story for this recipe by clicking HERE.

Espresso Fudge

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Espresso Fudge – The easiest fudge recipe ever! Made with just 4 simple ingredients, this fudge recipe is the perfect combination of chocolate and espresso.

Espresso Fudge

Espresso Fudge

Fudge has become one of my favorite desserts to make for parties recently because it is so easy to make! It makes a ton of servings per batch and it always disappears really quickly! For this espresso fudge recipe, I took my basic chocolate fudge recipe and added instant espresso powder to give it that lovely coffee and chocolate flavor that you get from something like a mocha latte.  It worked perfectly and might just have become my new favorite fudge recipe.

There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter.  I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy.  I burnt my sugar the one time I tried the other method and it just wasn’t worth it.

Another important part of this recipe is that you refrigerate the fudge until it is fully set. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my espresso fudge.  That’s because that one wasn’t 100% set because I was impatient.  Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it.

Espresso Fudge Recipe

Common Questions About Making Espresso Fudge

What is espresso fudge?

Espresso fudge is simple chocolate fudge with a bit of instant espresso powder in it.

How do you make homemade fudge?

Making homemade fudge is super easy.  All you have to do is combine a can of sweetened condensed milk, 3 cups chocolate chips, and 2 tablespoons butter in a pan, cooking until everything has melted together.  The recipe additionally calls for 2 teaspoons instant espresso powder.

Do I have to use sweetened condensed milk?

No, many fudge recipes call for a mixture of sugar and cream but I found that I burned the sugar too easily and that the fudge turned out much more consistent with sweetened condensed milk.

What should I do if I don’t have instant espresso?

While I highly suggest picking up a jar of instant espresso powder as it is great for all sorts of recipes, you could use instant coffee instead.  It won’t have as strong of a flavor but it will work, just use 3 teaspoons instead.

Can I decorate chocolate fudge?

Of course! While I didn’t in the fudge pictured, you could totally drizzle white chocolate, chocolate, or top it with festive sprinkles.

What kind of chocolate chips can I use?

I used semi-sweet chocolate chips but you could always substitute those in for white chocolate or even a dark chocolate if you prefer that.

What other types of fudge can I make?

There are so many fudge options! Some of my favorites include –

How long will fudge last?

About 3 months in the freezer.

Mocha Fudge

Looking for more chocolate dessert recipes? Check these out!

Chocolate Fudge

Yield: 16 Servings

Espresso Fudge

Espresso Fudge

Espresso Fudge – The easiest fudge recipe ever! Made with just 4 simple ingredients, this fudge recipe is the perfect combination of chocolate and espresso.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 3 cups chocolate chips
  • 1 can sweetened condensed milk (14 ounces)
  • 2 tablespoons butter
  • 2 teaspoons instant espresso powder

Instructions

  1. Line an 8"x8" pan with aluminum foil and set aside.
  2. In a medium saucepan over medium heat, combine all ingredients. Stir continuously until chocolate chips are fully melted.
  3. Remove from heat and transfer to a the lined pan and spread it evenly.
  4. Refrigerate for 3+ hours or until fudge is completely firm.
  5. Remove fudge from pan and slice into pieces before serving.
© madi
Cuisine: American / Category: No Bake

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No Bake Fudge

Homemade Nutella

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Homemade Nutella – Make your favorite chocolate and hazelnut spread right at home with just 8 simple ingredients! Even better than the original!

Homemade Nutella

Homemade Nutella

Nutella has been a favorite in my family for years.  We use it on everything from toast or bagels for breakfast or warmed up and drizzled on a bowl of vanilla bean ice cream for dessert.  The combination of chocolate and roasted hazelnuts is so wonderfully perfect that I didn’t imagine there was any way to make it better… until I made it from scratch.

Now I know that it may sound silly to make it from scratch but it is so amazing.  The flavors are so much better and it’s easy to adjust to exactly how you like it in terms of sweetness.  We use it for all of the same things that we did before and it is even better!

Homemade Nutella Recipe

Common Questions About Making Homemade Nutella

What is nutella?

Nutella is a spread made with hazelnuts and cocoa.  It’s great to spread on toast in the morning or use in a variety of desserts.

Can I make it with dark chocolate?

Yes! Pictured was a batch of homemade nutella made with dark chocolate and dark cocoa powder which also was AMAZING.

Can I use any other nuts in this?

Yes! If you wanted a nut other than hazelnuts, you definitely could.  I bet peanuts or cashews would be yummy.

What can I use homemade nutella in?

So many things! Some of my favorite uses for nutella include –

Is homemade nutella vegan?

It can be! Like any recipe, the recipe itself doesn’t call for any animal-based products but it is important to make sure that you do get vegan chocolate and powdered sugar.

Nutella Recipe

Looking for more chocolate recipes? Check these out!

Nutella Copycat

Chocolate Hazelnut Spread

Yield: 1 Cup

Homemade Nutella

Homemade Nutella

Homemade Nutella - Make your favorite chocolate and hazelnut spread right at home with just 8 simple ingredients! Even better than the original!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup raw hazelnuts
  • 3/4 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped chocolate
  • A pinch of sea salt (to taste)

Instructions

  1. Preheat the oven to 400F.
  2. Place the hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through.
  3. Allow them to cool slightly before handling. Once cooled, place them in a towel and gently rub the nuts until the skins come off - this should take about 5 minutes.
  4. Place the hazelnuts in a food processor and pulse until they resemble finely ground coffee - about 10-15 pulses.
  5. Add in the powdered sugar, cocoa, vegetable oil, vanilla, and chopped chocolate and process until it is smooth and creamy - about 5 minutes. The mixture will become thick before it becomes smooth and creamy - just keep scraping down the sides of the bowl and processing until it comes together.
  6. Transfer to a sealable jar and store in the fridge for up to 3 weeks.

Notes

* I used dark chocolate and special dark cocoa powder to make a dark chocolate Nutella, but use whatever you have on hand.

© madi
Cuisine: American / Category: Dessert

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Homemade Nutella

Blood Orange Macarons

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Blood Orange Macarons – An easy macaron recipe! Classic macaron shells filled with a blood orange buttercream. This is a classic French dessert that tastes incredible with the flavors of the beautiful blood orange!

Blood Orange Macarons

Blood Orange Macarons

I am so excited to be back with yet another amazing macaron recipe.  For this one, I decided to use the beautiful blood orange to give the filling a bright pop of citrus flavor and a pretty pink color! The shells of these macarons are classic macaron shells as I didn’t want to risk anything going wrong with those by adding extra ingredients while the filling is a buttercream made with freshly squeezed blood orange juice and blood orange zest.  If you can’t find blood oranges at your local grocery store, feel fre to use regular oranges instead!

Now we all know that macarons are not the easiest dessert to make so to help you get through the process smoothly, I have pictures in the recipe card down below of the major steps so that you know that you are on the right track.  Just take a deep breath, you’ve got this!

Blood Orange Macaron Recipe

Common Questions About Making Blood Orange Macarons

What are blood orange macarons?

Blood orange macarons are classic macarons made by making shells from almond flour, powdered sugar, granulated sugar, and egg whites, baking them, and making a blood orange buttercream frosting to fill them with.

Why did my macaron shells crack?

Don’t forget to let the shells dry out for 20-30 minutes before baking them! This step is necessary to help prevent cracking.

What is the difference between a macaroon and a macaron?

Macaroons are a coconut based cookie while macarons are an almond flour and meringue based dessert that typically has a frosting filling in the middle of two macarons, like a cookie sandwich.

Are macarons hard to make?

Macarons are a difficult dessert to master but if you closely follow the instructions and are careful, they can be wonderfully rewarding to make!

What other types of macarons can I make?

Some of my personal favorite macarons include –

French Macarons

What do I need to make macarons?

So you can get as fancy or as basic as you want with your macaron supplies.  I suggest having these items –

  • Silicon mat or parchment paper – One of these are a must if you don’t want your macarons to get stuck to a pan and either will work perfectly fine.  I usually use a plain silicon mat without any of the circles specifically for macarons because that’s just what I have but parchment paper will work well too.  If you are new to making macarons and you want a guide, you can always draw circles that are 1.5″ across on parchment paper and place that right under your silicon mat so that you get the size right.  Totally optional, I used to do it and it was helpful.
  • Piping bags – These are a few dollars to pick up but I think they are super helpful for a wide variety of baked goods and decorating.  Any type will do, just make sure that they are decently sized so that you can just put all of the frosting or batter in without having to refill it (because that just makes a mess).  Worst case, use a gallon sized ziploc bag.
  • Piping tips – So when I make macarons, I use a Wilton 2A or #10 as they are both pretty basic round tips that are about the same size across.  I really suggest that you get one of those from your local craft or grocery store, they are a few dollars.  Worst case, snip the end of a ziploc or piping bag so that there is a 3/8″ hole on one corner.  For the filling, use any piping tip you want.

Macaron Recipe

Do you need almond flour to make macarons?

Yes, almond flour is the key ingredient in a macaron.  While some recipes use alternative flours instead of almond flour, it can be tricky to get right with how finicky macarons can be.

Do you eat macarons cold?

Yes, macarons should be stored in a refrigerator and only removed immediately before serving to keep them at their best.

Can I use other types of oranges?

Yes! Blood oranges can be tricky to find some times so feel free to use any type of orange such as valencia or navel instead.  Alternatively, you can use 1/2 cup of orange marmalade in the frosting instead of the juice and zest.

French Dessert

What else can I make with blood oranges?

So many great things! Some of my favorites include –

Blood Orange Recipe

Yield: 24 Servings

Blood Orange Macarons

Blood Orange Macarons

Blood Orange Macarons – An easy macaron recipe! Classic macaron shells filled with a blood orange buttercream. This is a classic French dessert that tastes incredible with the flavors of the beautiful blood orange!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Shells

  • 90 grams egg whites *(See notes for imperial measurements)
  • 90 grams granulated sugar
  • 95 grams powdered sugar
  • 95 grams almond flour

For the Filling

  • 1 stick butter (softened)
  • 2 1/4 cups powdered sugar
  • 1/4 cup blood orange juice
  • 1 teaspoon blood orange zest

Instructions

For the Shells

  1. Line two baking sheets with parchment paper or silpat mats.
  2. Over medium-low heat, warm up a small pot of water to simmering. In a heatproof bowl set over the water, add in the egg whites and granulated sugar and whisk until the sugar has fully dissolved - about 2 minutes.
  3. Transfer the egg and sugar mixture to a large mixing bowl and beat on medium-high speed until stiff peaks form.
  4. Using a mesh sieve, sift the powdered sugar and almond flour into the mixture, discarding large lumps.
  5. Fold the dry ingredients into the egg whites, making sure not to deflate them yet. Be gentle and make a J shape with your spatula, making sure to fold all the way to the bottom of the bowl. Once all of the dry ingreients have been incorporated, continue folding the meringue, but this time smushing the batter against the sides of the bowl. Continue to smush and fold the meringue until you can draw an 8 without the stream breaking - this is known as the "ribbon" or "lava" stage.
  6. Transfer the meringue to a piping bag fitted with a small round tip (I like Wilton 2A) and pipe 1" macaron shells onto the baking sheet, making sure to pipe them at least 2" apart.
  7. Hold the sheet a few inches off the counter and drop it straight down to remove air bubbles from the macarons - repeat 5-6 times. Pipe and drop the second tray the same way.
  8. Let the macarons rest for 25-30 minutes at room temperature, or until they have developed a skin.
  9. While the macarons rest, preheat your oven to 325 degrees F.
  10. Bake the rested macarons for 13 minutes, turning the tray halfway through baking.
  11. Allow the macarons to cool to room temperature before trying to remove them from the pan - otherwise they might stick.

For the Filling

  1. In a large mixing bowl, beat butter until it is light and airy.
  2. On low speed, add in the powdered sugar slowly.
  3. Add in the blood orange juice and zest. Turn the mixer to high speed and beat until the buttercream is fluffy- about 2 minutes.
  4. Transfer the mixture to a piping bag fitted with your choice of tip.

Assemble and Age

  1. Place the macarons into similar sized pairs.
  2. Pipe a small amount of the blood orange buttercream onto one shell of each pair and place the other shell on top.
  3. Press down gently, just until the buttercream reaches the edge of the macaron.
  4. Transfer the filled macarons to an airtight container and place them in the fridge to age overnight.
  5. Bring to room temperature before enjoying the next day.

Notes

* Don't have a kitchen scale? Don't worry, I translated the metric measurements to the imperial system (i.e. cups, tablespoons, etc).

  • Egg whites - Just a touch over 1/3 cup (fluid measurement)
  • Granulated sugar - Just under 1/2 cup (dry)
  • Powdered sugar - 3/4 cup (dry)
  • Almond flour - 1 cup

I've tested the recipe using these exact measurements and found that it worked perfectly. Obviously, it's ideal if you have a kitchen scale but this will work.

* Aging the macarons overnight is not necessary but it does help bring out the flavors.

* Piping around the edge of the macarons and then filling the center with white chocolate sauce is really good!

© madi
Cuisine: French / Category: Macarons

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Blood Orange Macarons

Make sure to check out the web story for this recipe by clicking HERE.

Lemon Cake Truffles

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Lemon Cake Truffles – A delicious treat made with just 3 simple ingredients – boxed lemon cake mix, white chocolate, and cream cheese! Perfect for any holiday or party!

Lemon Cake Truffles

Lemon Cake Truffles

Everyone who knows me knows that I love truffles.  I show up at just about every event with a platter of truffle in hand, ready to hand them out to everyone.  I think they are one of the greatest desserts for parties because of their bite sized nature and how delicious they are.  It is so easy to make a big batch that feeds a crowd and affordable!

Now these truffles are made from 3 ingredients – lemon cake, cream cheese, and white chocolate.  While they are technically no bake, you do have to make a lemon cake to make the truffles but really, just use a box of lemon cake mix.  It’s easy and will taste just as good with a lot less work put into it.

I like to decorate these truffles by drizzling some white chocolate dyed yellow on top or using some festive sprinkles but it is totally up to you!

Common Questions About Making Lemon Cake Truffles

What are lemon cake truffles?

Lemon cake truffles are balls of blended cream cheese and lemon cake (from a box) and formed into balls.  The balls are chilled and then rolled in white chocolate before being chilled again and served.  They are a great make ahead dessert for holidays.

How should I decorate these truffles?

I used white chocolate that I melted and drizzled it on top of the truffles but you could also use sprinkles or just drizzle chocolate on top of the truffles instead.  You can also add sprinkles into the truffles by transferring the combined cake and cream cheese mixture into a bowl and mixing the sprinkles in then with a spoon.  Don’t mix more than you have to or else you will get streaking from the sprinkles.

Can I freeze the truffles?

Yes, freezing the truffles until you are ready to serve them works great.

What should I do if my truffle filling isn’t forming together?

If your truffles filling (lemon cake and cream cheese) is loose and isn’t forming into balls, try adding a bit more cream cheese and blending again.  That helps them form together more.

Is this a no bake recipe?

Yes and no.  I would lean more towards no because you do have to bake the box of cake mix before turning it in to truffles.  I usually do it the night before and let it sit on the counter until morning so that it fully cools.

Do I have to use boxed cake mix?

Nope! Feel free to make a batch of your favorite lemon cake recipe.  Just don’t make the frosting for it!

What other lemon desserts can I make?

Lemon desserts are so good! Some of my personal favorites include –

Lemon Cake Truffles Recipe

Looking for more cake truffle recipes? Check these out!

Lemon Truffles

Yield: 30 Truffles

Lemon Cake Truffles

Lemon Cake Truffles

Lemon Cake Truffles – A delicious treat made with just 3 simple ingredients – boxed lemon cake mix, white chocolate, and cream cheese! Perfect for any holiday or party!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 box of lemon cake mix (cooked according to the instructions on the box and cooled)
  • 8 ounces cream cheese (softened)
  • 16 ounces white chocolate chips (or almond bark)

Instructions

  1. In a food processor, blend cooked and cooled lemon cake until it becomes crumbs. Add in cream cheese and process again until it's fully combined.
  2. Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
  3. Place sheet pan in the freezer for a few minutes to firm up.
  4. Once the truffles have firmed up, place white chocolate in a microwave safe bowl and heat until melted.
  5. Roll each truffle in white chocolate until fully coated and then transfer back to the lined sheet pan. Freeze or refrigerate until ready to serve.
© madi
Cuisine: American / Category: Truffles

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Lemon Truffles Recipe

Strawberry Scones

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Strawberry Scones – Classic flaky scones with fresh strawberries! The perfect spin on a British favorite that’s perfect served with butter and strawberry jam!

Strawberry Scones

Strawberry Scones

I love scones.  They have been a favorite of mine for years and I have worked on so many different scone recipes over the years.  With strawberry season here, I wanted to use up some of the extra strawberries I had sitting in my refrigerator to make some fresh strawberry scones.  The combination of the light and flaky scone with the bright sweetness of strawberries was a wonderful treat for spring!

Now the key to these scones is mixing them as little as possible so that the butter doesn’t melt.  It is a bit tougher to make the dough since it has chunks of strawberries mixed throughout but hey, rustic scones taste just as good! You can drizzle the scones with a bit of a vanilla glaze or top them with a slab of butter and some strawberry jam for breakfast or even Easter brunch!

Strawberry Scones

Common Questions About Making Scones

What are strawberry scones?

Strawberry scones are a baked good similar to an American biscuit with flaky, buttery layers.  This version uses fresh strawberries and can be topped with a glaze.

What is the difference between a scone and a biscuit?

The differences between a scone and biscuit are very few small things such as biscuits using buttermilk while scones usually use heavy whipping cream.

What should I do if my scones are too crumbly?

So if you are having problems because your scones are too crumbly and aren’t forming together, I’ve found that putting the dough in a large piece of plastic wrap, closing it around the dough, and then kind of squishing it into a disk helps when it is really crumbly.  Now the key to those flaky scones is handling them as little as possible so that you don’t melt the butter in it so do as little as you can.  As you can see in my step-by-step pictures, mine are normally a bit of a crumbly mess before they bake and it is totally fine, it’s just hard to move them apart but they bake up beautifully.

What can I serve with strawberry scones?

Scones are perfect for slathering in things such as –

Should I use a food processor or a pastry cutter?

So using a food processor is a bit contenctious because it’s not the classic way of making scones but I find it to be more consistent.  In the step-by-step pictures I chose to the food processor but having made it both ways, I think you should just use whatever equipment you have on hand.

What other types of scones can I make?

There are so many delicious varieties of scones! Some of my favorites are –

Strawberry Scones

What else can I make with strawberries?

So many things! Some of the best strawberry recipes include –

How do I make the perfect scones?

The key to making the perfect scones is temperature.  Keep your butter, eggs, and cream as cold as possible, pulling out of the refrigerator immediately before use.  Once the scones have been cut, place in the freezer for 30 minutes to chill to ensure the butter is as firm as possible.  This is an important part of making the scones flaky.

Looking for more breakfast ideas? Check these recipes out!

Strawberry Scone Recipe

Yield: 6-8 Servings

Strawberry Scones

Strawberry Scones

Strawberry Scones - Classic flaky scones with fresh strawberries! The perfect spin on a British favorite that's perfect served with butter and strawberry jam!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 17 minutes
Total Time 1 hour 2 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 8 tablespoons butter, cold
  • 1 cup fresh strawberries (diced and patted dry)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (or half-and-half)

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
  2. Work in the butter either with a pastry cutter or a food processor until it is a pebble-y texture. It's okay if there are larger chunks of butter left.
  3. Mix in strawberries.
  4. In a separate mixing bowl, combine eggs, vanilla extract, and cream. Mix until combined.
  5. Add the wet ingredients to the dry ingredients and mix until just barely combined.
  6. Line a sheet pan with a silicon mat or parchment paper before transferring the scone dough to it. Form it into a circle that is about 3/4-1" thick and about 8" across.
  7. Using a sharp knife, cut the dough into 6-8 wedges and move them a bit apart so that they have room to expand in the oven.
  8. Place the scones in the freezer for 30 minutes. During that time preheat the oven to 400 degrees F. Place the scones in the oven and bake for 18-23 minutes or until they are a golden brown and the edges are all cooked through.
  9. Transfer the scones to a cooling rack and serve warm.

Notes

* If you want to make an icing to drizzle on top of the warm scones, mix 1/3 cup powdered sugar and 1 tablespoon of milk together until smooth. You should be able to drizzle it. If it is too liquidy, add a little bit more powdered sugar. If it is too firm, add a tiny bit more milk.

© madi
Cuisine: British / Category: Baking

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Scone Recipe

Chocolate Ice Cream

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No Churn Chocolate Ice Cream – The easiest chocolate ice cream recipe ever! Made with just 5 simple ingredients, this ice cream tastes so good!

Chocolate Ice Cream

No Churn Chocolate Ice Cream

I am so excited to have another ice cream recipe to share with you guys! After my vanilla bean ice cream came out a few weeks ago, I was super excited to try my hand at making some other versions of that same easy, no churn ice cream.  The first one had to be a chocolate version!

The thing I love about this recipe is that it is made with just 5 ingredients in about 10 minutes.  The worst part is just wait for the ice cream to firm up in the freezer but trust me, it is completely worth it! It tastes just as good as the ice cream you get at any ice cream shop during the summer.

The cool part about this recipe is that it is completely customizable and you can really make it extra delicious by adding in things like a swirl of peanut butter and chopped Reese’s cups, a swirl of chocolate syrup, or even a swirl of salted caramel sauce to make it your own! Just add your add-ins in before transferring it to the container you plan on freezing the ice cream in or if you are adding a swirl of a sauce, drizzle it on top once it is in that container and run a knife through it to swirl it around.  The options are endless!

No Churn Chocolate Ice Cream

Common Questions About Making Chocolate Ice Cream

What is chocolate ice cream?

Chocolate ice cream is a simple no bake, frozen dessert made with just 5 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract, high quality chocolate, and cocoa powder.  It is then frozen and served cold.

What does no churn mean?

No churn means that you don’t use a dedicated ice cream maker and that the recipe likely doesn’t contain eggs.  It’s an easier process for a home cook to master and be able to make without getting special equipment.

What other types of ice cream can I make?

There are so many different types of homemade ice cream to make! Some of my favorites include –

Chocolate Ice Cream Recipe

What can I use chocolate ice cream in?

Chocolate ice cream is so versatile and can be used in so many different things! I love using it in –

  • Chocolate Milkshake
  • Ice Cream Cake
  • Ice Cream Sundaes

No Churn Chocolate Ice Cream Recipe

What can I top chocolate ice cream with?

Some of my favorite ice cream toppings are –

Homemade Chocolate Ice Cream

Yield: 8 Servings

No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream – The easiest chocolate ice cream recipe ever! Made with just 5 simple ingredients, this ice cream tastes so good!

Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 4 ounces good quality chocolate, chopped
  • 1 can sweetened condensed milk (14 ounces)
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream

Instructions

  1. Heat the chopped chocolate in a small, microwave safe bowl until melted. Whisk in the sweetened condensed milk, cocoa powder, and vanilla until well combined and smooth.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until it forms stiff peaks - about 2 minutes.
  3. Add the chocolate mixture to the whipped cream and fold it together gently - you don't want to deflate it!
  4. Once the mixture is fully combined, transfer to a silicone ice cream tub or a metal loaf pan and place in the freezer overnight to chill.
  5. Once the ice cream has hardened, enjoy with your favorite toppings.

Notes

* I used Ghiradelli 60% baking bar for the chopped chocolate.

* You can also add in chocolate chips, additional chopped chocolate, or a swirl of chocolate sauce to the mixture before freezing, if desired.

© madi
Cuisine: American / Category: Dessert

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Easy Chocolate Ice Cream Recipe

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Oatmeal Cookies

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Oatmeal Cookies – The perfect oatmeal cookie recipe! Soft and chewy, these easy to make cookies are perfect as a simple dessert any day of the week!

Oatmeal Cookies

Oatmeal Cookies

Oatmeal cookies have always been a favorite of mine.  I loved the flavor and how many different types of oatmeal cookies you could make by just throwing whatever dried fruit or nuts were on hand.  After making both peanut butter oatmeal cookies and chocolate chip oatmeal cookies a few weeks ago, I was craving a batch of classic oatmeal cookies.

Now just because there aren’t any add-ins doesn’t mean that these cookies aren’t delicious! They have a yummy, deep flavor from the brown sugar that can be heightened even more by using dark brown sugar if you have it on hand.  When I make a batch of these cookies, I like to have them for dessert with a bowl of vanilla bean ice cream! Trust me, it’s a great combo!

Common Questions About Making Oatmeal Cookies

What are oatmeal cookies?

Oatmeal cookies are a cookie made with simple ingredients like old-fashioned oats, brown sugar, etc.  They are easy to add

What kind of oats should I use?

I suggest using old fashioned oats but you can substitute them for quick-cooking oats.  Please don’t use steel-cut oats, the cookies won’t turn out correctly.

What other mix-ins can I put in oatmeal cookies?

Some other fun varieties of oatmeal cookies include –

Why are my oatmeal cookies hard?

You probably baked them a bit too long.  The key with cookies is that they continue to bake once they are pulled out of the oven so while you don’t want to pull them out as raw cookie dough, you do want to keep in mind that they will crisp up a little still.

Oatmeal Cookie Recipe

Looking for more cookie recipes? Check these out!

Oatmeal Cookies Recipe

Yield: 24 Cookies

Oatmeal Cookies

Oatmeal Cookies

Oatmeal Cookies - The perfect oatmeal cookie recipe! Soft and chewy, these easy to make cookies are perfect as a simple dessert any day of the week!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup butter (softened to room temperature)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned oats

Instructions

  1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper. Set aside.
  2. In a large mixing bowl, beat butter and sugars together until light and fluffy. Add in eggs and vanilla extract, mixing until combined.
  3. In a separate mixing bowl, combine flour, baking soda, cinnamon, and salt. Mix together before pouring into the mixing bowl that has the wet ingredients. Mix until fully combined. Add in oats, stirring until they are just combined.
  4. Scoop cookie dough into balls that are about 2 tablespoons worth of cookie dough before placing on the lined sheet pan, leaving about 2" of space on all sides so that the cookies can expand. Repeat with remaining dough.
  5. Place sheet pan in the oven to cook for 10-12 minutes. The edges of the cookies should be slightly golden. Remove from oven and let the cookies sit on the sheet pan for about 5-10 minutes before transferring them to a cooling rack.
© madi
Cuisine: American / Category: Cookies

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Oatmeal Cookies