We love cheesecake! We never pass up the chance to make one. So when a viewer of our YouTube channel recently asked us if we would show them how to make a no-bake cheesecake, we said absolutely! We love helping out fellow bakers just as much as we love cheesecake, so we got to work creating the perfect recipe!

We also wanted to give our fellow baking friend, Karen, some options. So we are going to show the two most popular methods. There is a third method that uses a lot of cream cheese with a can of condensed milk, but it frankly tasted too sweet, was a bit temperamental and did not have that classic cheesecake consistency and flavor we desired. We decided just to stick with the two that are nearly identical and discuss the pros and cons of each.

Whipping Cream vs. Whipped Topping

When it comes to making the best no-bake cheesecake, we have to break the news to you. This is one instance where whipped topping (Cool Whip) is the winner over fresh cream or whipping cream. If you have followed our baking adventures, you know that we are all about using natural, fresh ingredients whenever possible. We are not fans of high fructose corn syrup, artificial flavors or shortcut ingredients loaded with preservatives. Except, when they do a better job and serve a function that can't be easily substituted.

Whipping cream does a good job as a substitution in this recipe, but the shape isn't as sturdy and the texture isn't as firm as you would expect a cheesecake to be. It takes on a...well whipped cream type consistency and the no-bake cheesecake ends up tasting like slightly tangy whipped cream more than cheesecake, as the amount of cream needed simply overpowers the flavor of everything else. It's a lovely cheesecake, don't get us wrong. It's just not what we are after.

Let's compare the two visually. Below, one slice is made with whipping cream and one is made with whipped topping, or Cool Whip as it's often called. Can you tell the difference? The one with the fork is made with fresh whipping cream. The one on the right is made with whipped topping. See how the texture is much softer for one, where the other holds its shape very well? In this instance, whipped topping is the winner, in both taste and texture. If you want to use fresh ingredients to make a cheesecake, we highly recommend making a baked cheesecake. It's worth the effort and time for that classic cheesecake taste and texture. But if you are wanting a delicious no-baked variety, this is the time to use the whipped topping. The stabilizers they put in their products just out perform whipping cream every time, regardless of the stabilizers added to fresh cream.

Step-By-Step Instructions

So now that you have learned why we make this no-bake cheesecake with Cool Whip or whipped topping, let's get to making this delicious and easy dessert! But what if you want to make a no-bake cheesecake without cool whip? Don't worry, we will show you how to use fresh heavy whipping cream as a substitution as well.

The first thing you'll need for this recipe is passive time. You will need to bring ingredients to room temperature or a softened state, and then you have to wait around for the cheesecake to chill. The active time making this cheesecake is minimal, but you do have to plan ahead. Especially if you are using whipped topping as it is often sold frozen.

Step 1: Make or Purchase the Graham Cracker Crust

You will need a 9" (23cm) pie pan or you can purchase a pre-made graham cracker crust. Both are excellent options, but we think the homemade crusts always taste best. And they are easy to make.

To make your own graham cracker crust for this recipe you only need two ingredients. First, melt 5 tablespoons of butter using the microwave or your stovetop. Since we are not going to be baking this crust, we are using a little extra butter to hold everything together. Next, crush up 9 full sheets of graham crackers until they are fine. You can use a plastic bag and a rolling pin or a heavy drinking glass to crush them. You can also whiz them in a blender or food processor. Pour the melted butter over the graham cracker crumbs and stir until well moistened.

Press the crumbs evenly and firmly into the bottom and up the sides of the pie pan. Chill until firm. This will typically take 20 - 30 minutes.

Step 2: Bring Ingredients to Room Temperature

When using Cool Whip or other whipped topping brands, you typically buy them in the freezer section. Each manufacturer is different so be sure to follow their directions. A general guideline is to expect this step to take 4-8 hours. This is the hardest part of this recipe: the waiting around for the ingredients and waiting for the cheesecake to set. About 1/2 hour prior to the time indicated on the whipped topping, take out your yogurt and cream cheese as well. If your house is very warm, this may only take a few minutes. Our house usually stays around 72 - 76° F (22- 24°C) and it takes 30 - 45 minutes for cream cheese to fully soften. Do not leave milk products out longer than an hour or so for food safety.

Step 3: Mix the Ingredients

In a large bowl, add the cream cheese. The block kind works best for no-bake cheesecake recipes as it holds a better shape after chilled.

Beat on medium speed until it is very smooth and you do not see any lumps. Take your time with this step as this will make or break your cheesecake. You want a smooth cheesecake after all.

Add the yogurt (or sour cream) and beat until there are no lumps and it is well combined with the cream cheese. Stop and scrape the sides of the bowl to ensure the two ingredients get thoroughly mixed. Next mix in the vanilla and salt.

Now beat in the sugar, scraping down the sides on occasion.

Only Follow this Section if Using Heavy Whipping Cream and not Whipped Topping

If you want to substitute whipping cream for the whipped topping, follow this step. If not, skip ahead to the next photo.

Pour 1 cup (240mL) of whipping cream into a separate bowl and beat on medium just until stiff peaks are formed. Do not over-mix. Over mixing will cause the cream to separate and curdle. It should look like the photograph shown below. Gently fold the whipped cream into the cream cheese batter in place of the whipped topping. You may want to increase the sugar to 1/3 - 1/2 cup (67 - 100 g) of granulated sugar to taste.

Finally, gently fold in the whipped topping or whipped cream. The texture will change and thicken.

Step 4: Fill the Crust

Spread the filling into the chilled pie crust evenly. It will be a very thick batter and a bit difficult to spread. Chill the cheesecake several hours, overnight is best, until the filling is set.

If you are using whipped cream, the texture will be more loose and fluid. It will spread easier, but it will not firm up as nicely.

Step 5: Serve!

After several hours, your cheesecake will be ready to eat. Depending on which ingredient you chose will determine what the slice looks like in the end. We highly, highly recommend saving the whipped cream for garnish like you see below and enjoy a nice textured cheesecake by using the whipped topping. We drizzled ours with a bit of the chocolate sauce we made last week. See how we often build and tie in our recipes?

If you ignored our advice and used whipped cream, you will end up with a very soft texture that is much like soft serve ice cream. It will taste lovely, but it won't be as good as it could be. This is the time to use the man-made whipped topping and enjoy it. You can always make your next meal with all fresh ingredients.

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• Block cream cheese works best for this recipe. Cream cheese in the tub may not set firmly and will be difficult to slice.
• You can use either fat-free to full-fat cream cheese. Use whatever you like best.
• Feel free to use a pre-made graham cracker pie crust to save a step! However, homemade graham cracker crusts are not difficult and taste amazing!
• Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and Oreo cookies without the filling are a few good examples. You need enough to end up with 1 1/4 cup (140g) of crumbs.
• Add some spice to your cookie crumb base. Try 1/2 tsp of ground ginger or cinnamon.
• Instead of plain yogurt, you can try vanilla yogurt for a more intense vanilla flavor. This will also make the cheesecake sweeter so you may want to hold back some of the sugar and taste the batter prior to using.
• Substitute whipped topping for 1 cup (240mL) whipping cream. You may want to increase the sugar to 1/3 - 1/2 cup (67 - 100 g) of granulated sugar to taste.

Storage

Cheesecakes, both no-baked and baked varieties must be stored in the refrigerator until ready to serve. Likewise, any leftovers must be returned to the fridge promptly for food safety. No-bake cheesecakes are often best straight from the fridge to the plate. Since the cold air helps set no-bake cheesecakes, it's best to leave them chilled until ready to serve for the best texture and taste.

No-baked cheesecakes will last up to 3 days in the fridge. For longer storage, slice and wrap the cheesecake slices well with plastic wrap and then aluminum foil or use an airtight container and store up to 2 months in the freezer. Do not store this no-bake cheesecake around foods with strong odors such as onions or garlic as cheesecakes tend to absorb smells and flavors of items around them. To bring cheesecake to room temperature from frozen, place frozen cheesecake in the fridge overnight for at least 8 – 12 hours.

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No-Bake Cheesecake Recipe

This is an easy no bake cheesecake recipe that is quick to make and is a great crowd pleaser. The hardest part about this recipe is waiting for the cheesecake to chill.

Prep Time 30 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 16

Calories 169.8kcal

Ingredients

For the Filling

• 8 oz pkg (226g) cream cheese
• 8 oz container (226g) whipped topping
• ¼ cup (50g) granulated sugar
• 3 tbs (42g) plain yogurt or sour cream
• ½ tsp (2.5mL) vanilla
• ⅛ tsp (.625g) salt

For the Crust

• 1 ¼ cups (140g) crushed graham crackers, about 9 full sheets
• 5 tbs (70g) melted butter

Instructions

• Remove whipped topping from the freezer, and allow to come to room temperature according to package instructions. This will take several hours. Whipped topping must come to room temperature before moving on to next step.
• Crush up 9 full sheets of graham crackers in a baggie or blender until you have 1 1/4 cups (140g) of fine crumbs. In a small bowl, mix together the crumbs and the remaining melted butter until moistened. Press crumbs into the bottom and sides of a 9" (23cm) pie pan. Chill 30 minutes or until firm.
• While pie shell is chilling, remove cream cheese, yogurt or sour cream from the refrigerator and allow to soften.
• In a large bowl, beat cream cheese on a medium speed until it is smooth. Add the yogurt or sour cream and beat until there are no lumps, scraping the sides of the bowl as needed. Next mix in the salt, vanilla and sugar. Gently fold in the whipped topping.
• Pour mixture into the pie pan and level. Chill overnight or at least 6 hours in the refrigerator before serving. It must be chilled to fully set. Immediately store any leftovers in the fridge.

Notes

Substitutions:
Use 1 cup (240mL) of whipping cream  in place of the cool whip or whipped topping.  In a separate bowl whip the cream until you reach stiff peaks.  Regular or heavy cream are both great substitutes.  Fold into the batter instead of using whipped topping and chill overnight.  The consistency of the cheesecake will not set as firmly.

If using whipping cream instead of whipped topping, increase the granulated sugar to 1/3 - 1/2 cup (67g - 100g) instead of 1/4 cup (50g) as whipped topping has sugar added.

Substitute graham crackers for vanilla wafers, flavored graham crackers, gingersnaps, or digestive biscuits.  Use as many as needed to get a total of 1 1/4 cups or 140 grams of crumbs. 

Nutrition

Serving: 1slice | Calories: 169.8kcal | Carbohydrates: 14.5g | Protein: 1.6g | Fat: 11.7g | Saturated Fat: 7.7g | Fiber: 0.4g

Perhaps you are wanting some chocolate milk or a bit of chocolate sauce to drizzle over ice cream or your cheesecake slice. You only need a few common ingredients to make this simple chocolate sauce recipe. Water, sugar, cocoa powder and a pinch of salt is all you need. Vanilla isn't required but will enhance the flavor. This chocolate sauce is not sickly sweet like many store brought brands can be and this allows the chocolate flavor to really punch through. Smooth, silky and rich in flavor. It's even better than any Hershey's sauce.

I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight! This Hershey's chocolate syrup copycat recipe will please those who are allergic to corn or want clean, pure ingredients. Smooth, simple, just sweet enough, and rich in chocolate; this is the only chocolate sauce recipe you'll ever need.

Chocolate Sauce vs. Syrup

What makes this a chocolate sauce and not a syrup? Well for one, it has much less sugar than most traditional syrup recipes. The other main difference is the temperature. Chocolate sauce can be quite thin and runny or a bit thicker like pancake syrup. In contrast, chocolate syrup is heated to 230°F (110°C) and will become quite thick, much like molasses or honey.

This chocolate sauce recipe is gentle heated until it thickens or reaches 220°F (104°C) to create a nice thinner sauce at room temperature and the perfect pourable consistency when chilled. That 10 degree difference is significant. It makes the chocolate sauce perfect for all kinds of recipes and uses.

Step-By-Step Instructions

Below, we will teach you how to make this simple chocolate sauce recipe.

Step 1: Gather your Ingredients

Gathering your supplies ahead of time will ensure this chocolate sauce will come together easily. It's always a good idea to get your ingredients and equipment before starting any recipe no matter how small. That way you will know you didn't run out of a main ingredient like cocoa powder at the last moment.

Step 2: Prepare the Mixture

Whisk or sift together the sugar, cocoa powder and salt until there are no visible lumps.

Next, gradually whisk in the water until the cocoa and sugar begin to dissolve. It will look a lot like hot chocolate!

Step 3: Cook the Chocolate Sauce

Using a heat proof spoon or whisk, bring the cocoa mixture to a boil over medium to medium high heat while stirring constantly.  Please be careful not to spill or spatter hot mixture onto electric stovetops as it can etch or permanently mar the surface. If using an electric glass stovetop, we recommend picking up a cheap hotplate for all sauces, candies and fudge making.

Reduce heat to medium low or until it's just boiling.

Cook and stir continuously. Failure to stir the cocoa mixture can lead to the cocoa powder and sugar burning and bubbling over onto your stovetop.

Continue stirring for 9 minutes or until the boiling slows, the bubbles become small and uniform and the sauce reduces in volume and thickens. The temperature should reach 220°F (104°C) when ready. This will give the best consistency when chilled and will look like pancake syrup.

For a syrup, you can continue to cook until temperature reaches 230°F (110°C) but it will be quite thick when chilled. Much like hot fudge or honey. Warming the sauce will thin the consistency of both.

Step 4: Allow the Sauce to Cool

You want the chocolate sauce to cool completely without attempting to eat or touch it so you do not get burned. This will take approximately 30 minutes or so.

Once it is fully cooled, you can stir in some vanilla. This is optional and not necessary. It just gives a nice depth of flavor to the already delicious chocolate sauce.

Step 5: Transfer to a Glass Container

You are now ready to use your sauce! If using immediately, we recommend pouring the cooled sauce into a measuring cup. It makes it easier to pour over ice cream, pancakes, cheesecakes, and whatever else you can think of.

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• For best results, we recommend using a thermometer.
• Add another tablespoon or 5 grams of cocoa powder for an even deeper chocolate.
• Add 1 tsp of instant coffee prior to cooking to bring out the chocolate flavor even more.
• Use either regular or dark cocoa powder.
• For safety, be sure to allow the chocolate sauce to cool at least thirty minutes and come to room temperature before placing into a glass for storage.  Adding hot liquid to glass can cause thermal shock which can lead to broken, cracked or shattered glass.  
• Please be careful not to spill or spatter hot mixture onto electric stovetops as it can etch or permanently mar the surface. If using an electric glass stovetop, we recommend picking up a cheap hotplate for all sauces, candies and fudge making.
• If mixture becomes grainy or crystallizes, this is because the sugar didn't fully dissolve. You can return the mixture to a saucepan and reheat until the sugar dissolves.

Storage

Place the chocolate sauce in a jar or container with an airtight lid and store in the refrigerator for several weeks. This chocolate sauce can last several months if properly stored. The sauce will be a thicker texture when cold. Bring to room temperature or heat for a thinner consistency.

When Does the Chocolate Sauce Go Bad?

Like all food, this chocolate sauce can eventually spoil or go bad. Here are some common signs to watch out for before consumption:

• Discard if the surface has any form of mold. Discard immediately and throughly wash the container. This is very cheap to make. Don’t eat mold.
• If the sugar begins to crystallize or go cloudy. This doesn’t mean it has necessarily gone bad. It just means the syrup will be gritty. If it happens immediately after making, you can return it to the stove and dissolve the sugar. If it happens after a week or longer, discard and start fresh.
• Discoloration, an unpleasant odor or taste. This can happen if not stored in an airtight container. The syrup will be sensitive to strong odors in the refrigerator, like onions or garlic.

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Chocolate Syrup Recipe

This is small batch easy chocolate sauce recipe that uses simple ingredients and creates a rich, smooth and silky chocolate sauce. It is perfect for drizzling over ice cream, cake and making chocolate milk!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 48.8kcal

Ingredients

• ¾ cup (180mL) water
• ½ cup (100g) granulated sugar
• 3 tbs (15g) cocoa powder
• ½ tsp (2.5mL) vanilla extract
• ⅛ tsp (.625g) salt

Instructions

• In a heavy bottom saucepan, whisk or sift together the sugar, cocoa powder and salt until there are no remaining lumps. Gradually stir in the water until the cocoa dissolves.
• Bring the cocoa mixture to a boil over medium to medium high heat while stirring constantly. Reduce heat to medium low or until it's just boiling. Cook and stir continuously for 9 minutes or until the boiling slows, the bubbles become small and uniform and the sauce reduces in volume and thickens. The temperature should reach 220°F (104°C) when ready.
• Let cool in the pan 30 minutes and stir in optional vanilla. Pour cooled syrup into a glass jar, cover and refrigerate up to 3 months.

Notes

Makes roughly 1/2 cup (120mL) chocolate sauce.

Want to make chocolate syrup?  Continue to boil until mixture reduces and temperature reaches 230°F (110°C.)

For safety, be sure to allow the chocolate sauce to cool at least thirty minutes and come to room temperature before placing into a glass for storage.  Adding hot liquid to glass can cause thermal shock which can lead to broken, cracked or shattered glass.  

Please be careful not to spill or spatter hot mixture onto electric stovetops as it can etch or permanently mar the surface. If using an electric glass stovetop, we recommend picking up a cheap hotplate for all sauces, candies and fudge making.

Nutrition

Serving: 1tbs | Calories: 48.8kcal | Carbohydrates: 13.1g | Fat: 0.2g | Fiber: 0.8g

This is a lovely chocolate cupcakes recipe that is not only delicious, but also easy to make. It is inspired by our equally delicious and fantastically easy chocolate cake. You don't need expensive chocolates to make these fabulous cupcakes, either. Just ordinary cocoa powder is all we need. You can even jazz it up with some dark cocoa powder if you like, but the generic works great too. But, be forewarned: You may want to eat the entire dozen. They are so wonderful that you will find yourself eating "just one more" and looking down realizing you are licking the final bit of crumbs off your fingers. We jest of course. Or do we? Either way, let's get back on track.

These cupcakes are soft and delicate with a melt in your mouth chocolate cake. They are so light and airy you'll wonder how they aren't an angel food cake and if there is any fat in them. They have a decadent texture that you can't quite compare to other cakes. This is what the magic of buttermilk performs in baked goods.

Here in Appalachia, buttermilk is the secret to tall and fluffy pancakes along with zippy and zesty lemon cupcakes. If you don't have buttermilk, there is a substitute. But you will not get the same flavor profile with that lovely tangy taste or the same loft. I highly recommend buttermilk for the best results. The substitute will still give you excellent cupcakes but you won't know what you're missing if you don't try buttermilk. Any baker that tells you a substitute is just as good isn't country enough for us. Everyone that grew up within the hollers, hills and valleys of the mountains will tell you buttermilk makes baked goods better. Let me prove it to you with this chocolate cupcakes recipe!

Step-By-Step Instructions

Now that we have learned about the cupcakes themselves, let's go over how to make them. It's a simple process.

Step 1: Mix the Dry Ingredients

First, you'll want to add the flour, sugar, cocoa powder, baking soda and salt into a large bowl. You can use any type of cocoa powder you like. Generic works just as great as the expensive brands in this recipe. We like to switch it up!

Next, you'll either sift (which is best) or whisk the ingredients together. Make sure there are no lumps of cocoa or flour and it's well incorporated.

Step 2: Gather and Mix the Wet Ingredients

Now, set that aside and gather all the wet ingredients. If you don't have any vanilla, just leave it out. Imitation works well, too. Or if you want to spruce them up, use some orange extract instead for a citrus punch!

Place all the wet ingredients into a larger bowl. The hardest part of the recipe is doing the dishes.

Whisk them together for a few seconds or so. If you don't own a whisk, beat the ingredients with a fork.

Step 3: Combine the Wet with Dry Ingredients

Pour the dry ingredients in all in at once! Sifting is even nicer if you want to ensure there are no lumps, but it's not necessary.

Whisk the two together just until there are no more lumps. This takes about 30 - 90 seconds. The batter will be runny, which is normal.

Step 4: Divide the Batter and Bake the Cupcakes

The challenge of the recipe will be getting them into the pan without making a mess. If you spill any on the sides of the pan, wipe it off with a damp rag or paper towel.

Bake them until the tops are light and springy. Try not to over-bake chocolate as it dries out the cupcakes. Although, this recipe is a little more forgiving than many cupcakes out there.

Carefully remove them from the pan after 5 minutes and cool completely before storing or frosting.

Step 5: Make the Frosting and Decorate

You'll want to make your frosting after the cupcakes have cooled. While the cupcakes are cooling, you could bring your ingredients to a softened texture. Do not allow the butter to melt. You just want it to be squeezable and yield to pressure.

To ensure the frosting has a smooth texture, beat the butter first and then add in the shortening. Beat the shortening, butter and vanilla together until smooth.

Gradually add in the cocoa powder and powdered sugar a spoonful at a time. Thin with milk if desired.

Now have some fun decorating. Use a knife, or a spoon or even a piping tip. You can make some pretty flowers. Or simply make swirls with a 1M piping tip. It's not hard to learn the basics!

Substitutions

Here are some common substitutions for the chocolate cupcakes recipe.

• If you do not have shortening, use twice the amount of butter. You may not need any milk to thin out the frosting as butter has less fat than shortening and will produce a smoother consistency. You may also use all shortening, but you may need to add additional powdered sugar and milk to get a sweeter and thinner frosting.
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Try dark cocoa powder or other variations for more interesting flavors. Use the same amount as listed in the recipe.
• If you do not have vanilla, you can omit it or substitute for imitation.
• If you do not have baking soda, use 1 tsp (4g) baking powder.

Storage

For best results, these cupcakes will taste best within the first 2 days of baking. Store covered at moderate temperatures. If the temperature is too warm, the frosting will begin to melt quickly.

The cupcakes can be stored in an air tight container up to 5 days on the counter in cooler temperatures. They can also be frozen up to three months if stored properly. For best results, freeze the cupcakes unfrosted. Thaw in the container to avoid condensation. Frost the cupcakes once they have come back to room temperature.

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Chocolately Chocolate Cupcakes Recipe

This is an easy chocolate cupcake recipe with rich chocolate buttercream frosting. You can use cheaper cocoa powder and get a delicious chocolatey flavor by using a secret weapon: buttermilk! My grandma really knew her way around a kitchen. I think you'll love this as much as we do.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 320.9kcal

Ingredients

Cupcakes

• 1 cup (200g) sugar
• 1 cup (150g) flour
• ¾ cup (180mL) buttermilk
• ⅓ cup (80mL) oil
• 2 large (100g) eggs
• ⅓ cup (27g) cocoa powder
• ½ tsp (2.5mL) vanilla
• ½ tsp (3g) baking soda
• ¼ tsp (1.25g) salt

Frosting

• 2 cups (250g) powdered sugar
• ¼ cup (56g) softened butter
• ¼ cup (48g) vegetable shortening
• 2 tbs (10g) cocoa powder
• 1-2 tbs (15-30mL) milk
• 1 pinch (.5g) salt

Instructions

• Preheat oven to 325F (160C.)
• In a medium bowl, combine flour, sugar, cocoa powder, baking soda and salt. Set aside.
• In a large bowl, whisk together eggs, oil, buttermilk and vanilla. Whisk in flour mixture until there are no lumps, about 30 seconds.
• Line with cupcake liners or grease and flour a muffin tin. Divide the batter equally between the tins. Bake 18 - 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.

For the Frosting

• In a large bowl, beat butter, shortening and salt until creamy. Beat in the cocoa powder. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in milk 1 tsp (5mL) at a time until desired consistency. Spread or pipe frosting onto cooled cupcakes.

Notes

More cocoa powder can be used in the frosting recipe for a deeper chocolate taste.  Add one teaspoon (1.67g) at a time, tasting between each addition.  

Dark cocoa powder can be substituted for a richer less sweet chocolate taste.

Butter can be used in place of vegetable shortening for the frosting.  Likewise, vegetable shortening can be used in place of the butter.  Simply use 1/2 cup (113g) of softened butter or 1/2 cup (96g) of shortening.  If you use all shortening, you may need to add additional powdered sugar to taste.

Nutrition

Serving: 1 | Calories: 320.9kcal | Carbohydrates: 45.6g | Protein: 2.6g | Fat: 15.1g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.3g | Fiber: 1g

Lemon cupcakes is an old fashioned yet timeless recipe. . Sometimes, when a recipe is perfected, old-fashioned or not, you carry it with you for generations. The bright and cheerful flavor of lemons shines through and is complimented by the tang of buttermilk and rich buttery cake. If you don't have access to buttermilk, you can make your own using this substitute.

However, for the best results and the truest of flavors, we highly recommend you go out and buy that wonderful buttermilk. Buttermilk not only gives a lovely, tangy taste to the cupcake, but it also creates airiness and a nice crumb structure. The substitute will do a good job, but the flavor complexities are gone. There are lots of things you can make with leftover buttermilk. From pancakes to a quick and easy chocolate cake. You could also drink it. It's actually very delicious. And many people with lactose intolerance can enjoy a nice cold glass of buttermilk.

If you love lemon, try out this easy madeira style loaf cake. It is just and bright and cheerful as these cupcakes but with even less effort and time preparing.

Step-By-Step Instructions

Below, we will teach you how to make this cheery lemon cupcakes recipe with a few simple steps. As with all good lemon recipes, it starts with ripe lemons.

Step 1: Zest and Juice a Lemon

Wash a lemon with running cool water and dry completely. Zest the peel until it is pale yellow. If you see white, stop. That is the pith and can taste quite bitter. Next, cut the lemon in half and squeeze our the juice. Remove the seeds by running the juice through a fine strainer or pick them out.

Step 2: Mix the Dry Ingredients

In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together softened butter and sugar.

Step 4: Add the Flavoring and Eggs

Add in some of the lemon zest and juice. Beat until smooth.

Add in the eggs, one at a time, beating throughly until the mixture is smooth and no longer curdled looking.

This is what the mixture will look like when it's curdled. This is normal. Keep beating until smooth.

We add the second egg. Beat until smooth and fluffy.

Step 5: Alternate Remaining Ingredients

Pour in 1/4 of the flour mixture. You will be alternating the flour mixture and buttermilk in stages until well combined. This helps make the cupcake light and airy.

Beat in the flour until just combined.

Scrape down the sides so that all the flour is incorporated.

Beat in 1/3 of the buttermilk until well combined on a low speed.

Scrape down the sides.

Add in another 1/4 of the flour mixture.

Beat on low in until combined.

You will continue to alternate buttermilk and flour mixture.

Mixing on low between additions.

Add the remaining flour and mix on low until well blended.

The batter will be soft and fluffy in the end.

Step 6: Prepare the Cupcakes

In a cupcake tin, butter each tin or line with paper liners. We recommend liners for easier cleanup, decorating and sharing.

Divide the batter equally.

Step 7: Bake the Cupcakes

Bake the cupcakes until they are a light golden brown and the top springs back when lightly pressed.

Let the cupcakes cool for several minutes in the tin before removing to a wire rack to finish cooling.

Step 8: Prepare the Frosting

In a large bowl, beat softened butter until smooth.

Add in the lemon juice.

Beat in powdered sugar a spoonful at time until you have added all the sugar.

The frosting will look like this. Wait, we need to turn on more lights! You can also add a few drops of yellow food coloring and mix them in.

Your cupcakes are now ready to frost. We recommend using a 1M piping tip for pretty swirls.

Substitutions

Here are some common substitutions for the cupcake recipe.

• Bottle lemon juice or lemon extract can be used in place of fresh lemons. It will change the taste slightly, but they will still be wonderful.
• If using lemon extract, use 1 tsp (5mL.) For bottled use, use equal amounts.
• Margarine can be a substitute in place of the butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Instead of pecans, use walnuts or dried fruit in equal amounts.

Storage

These lemon cupcakes are best served on the same day or the very next morning since they are made with butter. Baked goods made with butter will dry out very quickly and flavor is optimal on the first day. Because butter based cakes dry out quickly, it's always recommend that you eat them in the same day whenever possible. But don't worry, you won't have any trouble eating these delicious cupcakes in a flash. And whenever possible, don't store buttered cakes in the fridge. They will only dry out faster. If you need these cupcakes to last longer, no problem! Simply swap out the butter for margarine. They will keep for days thanks to the oils present in margarine.

Store in an airtight container up to 3 days to help retain the texture and flavors. Cupcakes may be stored tightly wrapped in the freezer for up to 3 months, but it will change the crumb structure the longer they are stored. Thaw in container on the counter for several hours before serving. The buttercream can be frozen up to 4 months in an airtight container. Thaw overnight in the fridge for best results. Bring to room temperature and rewhip buttercream before frosting the cupcakes.

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Lemon Cupcakes Recipe

These cupcakes are zesty and bright with the use of real lemons to bring out the zippy flavor of cheeriness. By also using buttermilk, we will really bring out a tangy and pleasant flavor of this happy little fruit. This is an easy recipe that packs a big punch of flavor!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 276kcal

Ingredients

Cupcakes

• 1 ¼ cup (187.5g) flour
• ½ cup (120mL) buttermilk
• ⅔ cup (133g) sugar
• ½ cup (113g) softened butter or margarine
• 2 large (100g) eggs
• 1 tbs (15mL) lemon juice
• 1 tsp (1g) lemon zest
• ½ tsp (3g) baking soda
• ½ tsp (2g) baking powder
• ¼ tsp (1.25g) salt

Frosting

• 2 cups (250g) powdered sugar
• ½ cup (113g) softened butter
• 1-2 tbs (15-30mL) lemon juice

Instructions

For the Cupcakes

• Preheat oven to 325F (160C.)
• Rinse and pat dry a lemon under cool running water. Zest and juice into separate containers. Set aside.
• In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream butter, sugar, lemon zest and juice. Beat in eggs, one at a time until batter is light and fluffy. Add in 1/4 of the flour mixture and combine. Next, mix in 1/3 the buttermilk. Alternate 1/4 of the flour mixture and 1/3 of the buttermilk until all ingredients have been combined. Do not over mix.
• Divide equally into a muffin tin greased and floured or lined with cupcake liners.
• Bake 16 - 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.

For the Frosting

• In a large bowl, beat butter until creamy. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in lemon juice 1 tsp (5mL) at a time until desired taste and consistency. Spread or pipe frosting onto cooled cupcakes.

Notes

If desired, a small amount of the lemon zest can be reserved for the frosting or for decoration.  

You can substitute bottled lemon juice in place of fresh lemons if you cannot find lemons in season.

Margarine can be used in place of butter in equal amounts.  Vegetable spread is not recommended.

Nutrition

Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 30.8g | Protein: 2.6g | Fat: 15.9g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.1g

Absolutely! Do you love vanilla cupcakes but can't have dairy? Or perhaps you want a cupcake but don't have any butter or milk in the fridge. Then this vanilla cupcake recipe without butter or dairy will be just up your alley! By using oil instead of butter and shortening or dairy-free margarine for the frosting, you can have a cupcake entirely free of dairy products. Not only is it possible, but it is wonderful, tender and moist. This is an oil-based cupcake and it will last for weeks as opposed to days for dairy based cakes.

If you enjoyed this cupcake recipe without butter and now want to make a chocolate cake without dairy or eggs, try out this recipe. And stick around as we frequently make recipes without dairy on this site since we personally cannot eat most dairy products. Not only are many of our recipes dairy free, but they are downright tasty!

The vanilla cake will not only be dairy free, but it will be tender and moist with a strong vanilla flavor. You can use any type of cooking oil you like. Coconut oil will give a nice tropical feel, olive oil will give some fruity undertones with just a bitty of tang to it. Canola or vegetable oil will allow the vanilla to shine through. Be sure to use a good quality vanilla as this is the star in this recipe!

By using shortening or non-dairy margarine for the frosting, you will have to add more sugar than normal to help balance out the flavor. Vegetable shortening doesn't have much of a flavor at all and is rather flavorless. So again, the vanilla will shine through. Margarine on the other hand can be very flavorful depending on the brand, but the texture needs more sugar to keep it stable. We will recommend starting with the amounts given below and adjusting the sugar as needed. You may find this to be the perfect ratio. We sure do! But you are in charge of your baked goods. Let's get to baking!

Step-By-Step Instructions

This vanilla cupcake recipe without butter is easier to make than cupcakes with butter. In fact, they are so easy to make, you may never want to make a butter cake again and will start looking for other cake recipes without dairy.

Step 1: Mix the Dry Ingredients

In a small bowl, combine the flour, baking powder and salt. Set aside.

Step 2: Mix the Wet Ingredients

In a large bowl, add your eggs. You want the eggs to be at room temperature or just below for best results.

Then add the sugar, oil and vanilla.

Whisk together until well combined.

Then add your flour mixture from earlier and whisk until there are no lumps. It will be a thin batter.

Step 3: Bake and Cool the Cupcakes

Line the tin with cupcake liners. Or use baking spray or grease and flour each tin with oil. We recommend liners. Divide the batter equally among each tin.

Bake until a toothpick inserted comes out clean and if you press on the top, it bounces back. Cool in the pan for several minutes.

Remove to a wire rack to finish cooling.

Step 4: Prepare the Frosting

You'll need shortening or margarine without dairy. We recommend using name brand or a generic you've used before. Some generic shortenings can be greasier than expected.

Beat the shortening until smooth.

Next, add in the vanilla.

Then, gradually add the powdered sugar. Add a bit of water if you need to thin out the consistency.

Beat until smooth, about 1 - 2 minutes after you add all the powdered sugar.

Now you can decorate your cupcakes. A 1M will make a pretty swirl on top. Or just spread the frosting on with a butterknife. It will taste just as nice.

Substitutions

Here are some common substitutions for this recipe.

• Soy, oat or almond milk can be used as a substitution for the water in the frosting for additional flavor.
• If you do not have shortening, use vegan butter. It will be dairy free. You may need to add more powdered sugar to get the right consistency for frosting. Add an additional tablespoon (8g) at a time.
• If you do not have vanilla, you can use another extract in equal amounts or substitute for imitation.
• Try adding the zest of a lemon to the batter for a bright and cheerful flavored cupcake.

Storage

For best results, these vanilla cupcakes will taste best within the first 3 days of baking. Store covered at moderate temperatures. If the temperature is too warm, the frosting will begin to melt quickly.

The cupcakes can be stored in an air tight container up to 5 days on the counter in cooler temperatures. They can also be frozen up to three months if stored properly. For best results, freeze the cupcakes unfrosted. Thaw in the container to avoid condensation. Frost the cupcakes once they have come back to room temperature. The buttercream can be frozen up to 4 months in an airtight container. Thaw overnight in the fridge for best results. Bring to room temperature and rewhip buttercream before frosting the cupcakes.

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Vanilla Cupcake Recipe without Butter or Dairy

These are tender and moist vanilla cupcakes without butter or dairy. By using oil and shortening, you can have a delicate and delicious vanilla cupcake without having to use dairy products. This is a perfect recipe for those with dietary restrictions. And it's easy to make!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 people

Calories 371.3kcal

Ingredients

Cupcakes

• 1 cup (150g) flour
• 3 large (150g) eggs
• ¾ cup (180mL) oil
• ¾ cup (150g) sugar
• 1 tsp (4g) baking powder
• 1 tsp (5mL) vanilla extract
• ½ tsp (2.5g) salt

Frosting

• 2 cups (250g) powdered sugar
• ½ cup (96g) vegetable shortening
• 1-2 tbs (15-30mL) water
• 1 tsp (5mL) vanilla extract

Instructions

• Preheat oven to 325F (160C.)
• Line a muffin tin with paper liners or grease and flour each tin.
• Combine flour, baking powder and salt in a small bowl. Set aside.
• In a large bowl, whisk eggs, oil, sugar and vanilla until smooth.  Add flour mixture and mix until you no longer see lumps, about 1 minute.  Divide evenly into muffin tin.
• Bake 17 - 22 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 5 minutes; remove to wire rack to finish cooling.

Frosting

• On low speed, beat shortening until smooth. Mix in vanilla. Gradually beat in powdered sugar a spoonful at a time to prevent a grainy texture. Add water if needed 1 tsp at a time until desired consistency is achieved. Spread or pipe frosting on cooled cupcakes.

Notes

Margarine can be used in place of the shortening.

When using vegetable shortening, some people find they need to adjust the vanilla and sugar to their desired taste. 

Soy, oat or almond milk can be used as a substitution for the water for additional flavor.

Nutrition

Serving: 1cupcake | Calories: 371.3kcal | Carbohydrates: 23.3g | Protein: 2.5g | Fat: 23.3g | Saturated Fat: 3.7g | Polyunsaturated Fat: 7.7g | Monounsaturated Fat: 11.2g

This is my husband's family baklawa or baklava recipe and he has given me permission to share it with each of you! You are in for a treat. There is a lot of debate as to where the baklava or baklawa recipe originated from. Some believe baklava originated from the Assyrian empire where layers of bread dough were stretched thinly and baked with chopped nuts and honey. The Assyrian empire consisted mainly of Iraq, Iran, Turkey and Syria around 800 BC. Then as trading grew, it is said Greeks added phyllo (leaf) dough and as trading continued, a variety of spices, infused waters and nuts were added to this delightful dessert. The Ottoman Empire is also often credited with inventing this fabulous dessert. And you can go down a rabbit hole reading about the Assyrian versus Ottoman empires and so many tragedies that took place.

You can read and listen to several opinions, but it seems like the origin will continue to be hotly debated. And why wouldn't everyone want to take credit for such a wonderful recipe that has hundreds of yummy variations to this day? You can read a lot more about the history of baklava here and other places and decide for yourself. In the meantime, let's discuss this version.

My husband's family is from both Syria and Lebanon. His mother and her immediate family are Syrian, but relatives have married Lebanese along the way. Some added in a teaspoon of orange oil. Others, rose. Others both. And spices galore. A bit of cardamom on one side and some cloves from another. And then there are which nuts to choose. There can be arguments where people stop talking to each other and start seething over pistachios, almonds, walnuts or a combination. Within his family, there are so many variations that's it's difficult to choose which one to share. So my husband and I got to talking: let's make it basic and accessible for most people to make. Then they can start adding their own little variations and call it their own family recipe.

For that reason, we are going to stick with the basics most people can obtain for an affordable price. And we will add some notes on optional waters, spices and types of nuts. But for today, we are going simple and using walnuts. Mainly because they are the most affordable nuts in the US currently. And the fact that I am one of those people who can have an allergic reaction when handling pistachios. Did you know they are related to poison ivy? We learn something new everyday.

Let's get to making this amazing baklava recipe. The syrup will also be modest and with ingredients that are not expensive or hard to find. And we will be using packaged phyllo that can be found in most grocery stores. Because phyllo or filo is so hard to make even for an experienced baker. Everyone in my husband's family buys prepackaged phyllo these days. They don't want to take the arduous time, either.

Step-By-Step Instructions

Let’s do a step-by-step on how to make this baklava recipe. There are a few tricky parts, but it's easy once you get the hang of it!

Step 1: Prepare the Syrup

For the ultimate baklava experience, the syrup should be made the day before. At the very least, you want to make it the morning off and chill it down before pouring it over the baklava. This will ensure a lovely flavor without the sogginess that can happen. The first thing you want to do is zest and juice a fresh lemon. You can make the decision on whether or not you want to include the zest. We highly recommend it. If you cannot find a lemon, bottled juice will work in a pinch. You will only be using a small amount of the juice, so save the rest for another project. Lemon cupcakes, perhaps?

One other tip: if you are using store bought phyllo like we are here, be sure to thaw it out tonight. At the bare minimum, it needs a few hours on the counter. So here's another argument for making the syrup the night prior to baking.

In a heavy saucepan, add the sugar, lemon zest, juice, honey and water. If you want to experiment with orange blossom or rose water, now is the time to add a splash. A thinner saucepan isn't recommended as it could cause the sugar to burn as it heats up. If that's all you have, turn down your heat and watch it carefully.

Stir only until sugar dissolves. Boil several minutes untouched to thicken the syrup. Turn the syrup off the heat and allow it to cool.

Pour cooled syrup into a container and chill overnight. This will bring out the flavors and ensure you have delicious crispy and syrupy baklava in the end.

Step 2: Prepare the Filling

The next day, we are ready to make baklava! Blend together nuts, spices, brown sugar and salt. This is the time to experiment with new spices if you desire. Perhaps 1/2 tsp (1 gram) of cardamom would be nice?

You want them on the finely chopped side. A few larger pieces are okay. And don't grind them so smooth they become oily. Try to get the following texture.

Step 3: Prepare the Butter

You have two choices here to make. You can simply melt butter like we did here or you can make clarified butter for a fancier version! Honestly, both are pleasant and melted butter is cheaper. So we stick with the basics.

Step 4: Mise en Place (Gather your Stuff!)

This step is often overlooked in baking, but it's pretty critical here. You want to gather up all your ingredients. Phyllo dough dries out quickly. You do not want to be looking around for equipment or putzing around while assembling layers. Also, forgive the sunshine. It was a bright day! And baklava is rather expensive to make. So, it's here for the journey.

Unroll thawed phyllo and cover with plastic wrap. This will ensure the phyllo stays pliable and doesn't dry out and crack.

Then use a damp towel. This keeps it weighed down and aids in keeping the phyllo sheets workable.

Step 5: Assemble the Baklava

Generously butter the sides and bottom of pan. Next, top with a single sheet of phyllo dough. Brush a thin layer of butter on top of the phyllo. Add another sheet of phyllo and butter the top. Repeat for a total of 9 layers of phyllo and butter.

Next, you want to cover the top layer of phyllo with 1/4 of the nut mixture. This is approximately one cup (113g) of nuts. Spread it out in a thin and even layer.

Then, lay a sheet of phyllo on top of the nut mixture. Brush a thin layer of butter on top of the phyllo. Add another sheet of phyllo and butter the top. Repeat this process for a total of 6 layers of phyllo and butter.

Now it's time to spread on another 1/4 of the nut mixture. Same way as we did previously.

Then, you top with yet another 6 sheets of phyllo. Don't forget to butter each individual sheet until you have all the layers.

We top with 1/4 cup of nut mixture. Spread it out evenly again.

Now we top the nuts with another 6 layers of phyllo and butter.

And we top this last layer of 6 buttered sheets of phyllo with the remaining nut mixture.

One last layer of phyllo as the sun is setting! This time you need 9 layers of phyllo and butter. Just like you did in the very beginning. If there is any remaining butter, feel free to pour it over the top.

Step 6: Score and Bake the Baklava

Cut into 1 1/2" (roughly 4 cm) diamond patterns for a traditional look or simply make squares. To make a diamond shape, cut diagonal from corner to corner starting in the center of the pan and work your way out left and right. Turn the pan 180° and repeat the cuts. Don't worry if it's not perfect. It still taste great.

Bake 45 - 60 minutes until it is a light golden brown. It should look similar to this pan when well baked.

Pour the chilled syrup into cracks of the finished baklava. I hope you paid attention and didn't use glass. If you used glass, don't pour cold over hot to be safe. Warm the syrup up and risk soggy baklava. It's better than potentially shattering glass. Doesn't this look delicious?

Now comes the hard part. You want to give the baklava a chance to soak up all that syrup. This happens with time. So we need to tent the top of the pan and let it set for several hours.

After a few hours, it's finally ready. Slice and enjoy some of the best baklava you'll ever eat!

Substitutions

Here are some common substitutions or additions for the recipe.

• Almonds, pistachios, walnuts and pecans all work well for baklava. Feel free to mix and match one or a combination of nuts for this recipe. Some will argue you can only use a particular type of nuts. We say they are all delicious in their own way!
• Other spices can be added to the nut mixture.  Try some cardamom, cloves, nutmeg or allspice in small amounts (1/8 tsp or .5g) and see what flavor combinations you like best.
• Cinnamon can be replaced with pumpkin pie spice for a more festive version. But don't get made at us if you suddenly start shopping for expensive coffee and getting strange haircuts.
• A tsp (5mL) of rose or orange blossom water is often added to the syrup.  This gives the baklava both a fragrant and pleasant floral undertone. Feel free to experiment.

Storage

Baklava is one of those unique baked goods. It has an extensive shelf life where it can last a couple of weeks or even a bit longer if stored properly. When baked and stored properly, baklava has a unique composition that makes it prone to spoilage. It often dries out before they go bad.

Store the pieces in an airtight container in the refrigerator or at room temperature. They will stay more crisp at room temperature. They take on a chewy texture when chilled. We personally like to keep ours loosely covered as they don't last long in our house. This keeps them both crisp and chewy like they are supposed to be.

Can baklava be frozen? Yes, but we don't recommend freezing baked baklava. It takes on an odd texture when it thaws out. It's not terrible, but it's not...great, either. Rather, skip making the syrup and just assemble the baklava. Now, prior to baking, wrap well and freeze it in the baking dish. Make sure the dish you use is suitable for freezing. We like to use disposable (they are also recyclable) pan for this feat as we are often giving them away as gifts. Then you can either bake it straight from the freezer and add about 10-20 minutes baking time or thaw it overnight in the fridge and bake it as usual. Happy baking!

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Baklava Recipe

This is my husband's family recipe for baklava or baklawa. It is a nut and spice mixture layered between sheets of phyllo and butter. It is then topped with a generous amount of syrup. There are many ways to bake baklava and each and every method is simply divine. Try them all!

Prep Time 1 hour hour

Cook Time 1 hour hour

Chill Time 8 hours hours

Total Time 10 hours hours

Servings 36

Calories 221.1kcal

Ingredients

Syrup

• 1 ½ cups (300g) sugar
• ¾ cup (180mL) hot water
• 1 tbs (21g) honey
• 2 tsp (10mL) lemon juice
• 1 tsp (1g) lemon zest

Baklava

• 1 package (454g) phyllo
• 1 pound (454g) finely chopped nuts*
• 1 ½ cups (339g) butter, melted
• 2 tbs (28g) brown sugar
• 1 ½ tsp (3g) cinnamon
• ⅛ tsp (1g) salt

Instructions

For the Syrup

• Rinse lemon under cool water and dry throughly. Zest and juice the lemon.
• In a heavy bottom saucepan, combine sugar, water, honey, lemon juice and zest. Stir until it no longer dissolves.
• Turn heat to medium, stirring frequently until all the sugar dissolves. This can take around 15 minutes, so be patient. Once mixture starts to boil, cover and cook 2 minutes. Uncover and continue to boil for 4 additional minutes or until mixture reaches 230F (110C.)
• Remove from heat and allow syrup to cool in pan before transferring into a heat proof container. Do not scrape down sides to prevent crystallization. Chill overnight or until syrup is cold.

For the Baklava

• Preheat oven to 325F (170C.)
• If using frozen phyllo, thaw overnight in the fridge or on the counter for 2 - 3 hours.
• Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. If needed, trim one of the edges so the phyllo fits inside the baking pan.
• Melt butter using the microwave or stovetop. Generously brush the bottom and sides of a 9x13x2 (23x33x5cm) baking pan with melted butter.
• Remove the towel and plastic wrap and carefully place one sheet of the phyllo into the pan. Immediately cover up remaining phyllo to prevent drying out as you work.
• Place a total of 9 sheets of phyllo on the bottom of the pan, brushing each sheet with melted butter. Cover with 1/4 of the nut mixture.
• Layer 6 more phyllo sheets on top, brushing each sheet thinly with butter. Cover with 1/4 of the nut mixture. Repeat this step 2 more times.
• Cover the remaining nut mixture with another 9 phyllo sheets, brushing each with butter.
• Brush the top generously with the remaining butter. With a sharp knife, score phyllo into 1 1/2″ diamonds or squares.
• Bake for 45 - 60 minutes or until golden brown.
• Remove to a wire rack and pour cool syrup evenly over baklava. Cool completely for several hours, tenting the top with foil before serving.
• Store leftovers in an airtight container.

Notes

*Walnuts, almonds and pistachios are the most commonly used nuts for baklava.  It can be one type or a mixture.  

For best results, thaw the phyllo overnight and make the syrup the night before.  This will chill the syrup and develop flavors.

Other spices can be added to the nut mixture.  Try some cardamom, cloves, nutmeg or allspice in small amounts (1/8 tsp or .5g) and see what flavor combinations you like best.

A tsp (5mL) of rose or orange blossom water is often added to the syrup from many relatives.  This gives the baklava both a fragrant and pleasant floral undertone.

Adding cooled syrup to hot baklava ensures the baklava doesn't get soggy.  Do not use modern glass bakeware if using cool syrup as it can shatter a hot dish under thermal shock.

Please note that 170C is actually equivalent to 338F. The recipe was originally written in Celsius and most ovens do not have an equivalent to 170C. Both 325F or 350F are acceptable temperatures to use but the higher temperature can risk causing the nuts to become bitter tasting.  

Nutrition

Serving: 1piece | Calories: 221.1kcal | Carbohydrates: 18.9g | Protein: 5.4g | Fat: 16.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 1.1g | Fiber: 1.1g

Today we will show you how to make a tasty spiced swiss roll with this easy recipe. This cake is made with some of the more affordable spices. Allspice is used instead of cloves and nutmeg because it is more readily available and has a similar flavor profile in the end. Feel free to swap out the allspice and halve it between cloves and nutmeg. Or leave it out altogether. Or perhaps omit all the spices and replace it with 1 1/2 tsp of pumpkin pie spice for the season. That's about 3 grams worth of that lovely spice mixture.

However you decide to make it, a spiced swiss roll is a great way to make a last minute dessert that is cheap on ingredients, does not as many calories as a traditional cake and is always well received as a gift or given to guests. It's also a fun way to make a pretty dessert without a lot of effort or preparation time. Did I mention these freeze really well up to three months?

And we will also practice improving our photography skills along the way. One of these days, we will have beautifully staged photos with lovely lighting and mouth watering appeal. But not today. Today, we bake cake and work on improving the photos one by one. Also, if you like seasonal desserts, try out our pumpkin squares recipe. It's just as easy if not easier to make as our spiced swiss roll and equally delicious.

Step-By-Step Instructions

Making swiss rolls or roulade cakes look difficult, but they don't have to be! In fact, they are quite simple and even fun to make. You just have to be prepared.

Step 1: Prepare your Pan

First, prepare your pan. You want to generously grease the bottom of your pan and line the bottom with parchment. The parchment will help the cake release. Now you can go out and buy a special "jelly roll" pan if you plan to make swiss rolls on a regular basis. But if not? Simply use a 9x13 (23x33cm) cake pan. It will work just as nicely and most beginner bakers will have this pan or can buy one cheaply at most grocery stores.

Step 2: Gather Your Ingredients

It's always a great idea to gather you ingredients ahead of time. This makes sure you don't forget an ingredient or have run out and didn't realize it. Let the ingredients come to or slightly below room temperature for best results.

Step 3: Combine the Dry Ingredients

Then, we will sift together dry ingredients. This will help them blend into the eggs later. If you don't own a sifter, whisk them together throughly. If you don't on a whisk, use a fork.

The sifter will ensure the cake will be lump free, light and airy. If you plan to bake a lot, we highly recommend buying a sifter. The cheapest will suffice.

Step 4: Combine the Wet Ingredients

Now we want to beat the eggs and sugar until they quadruple in size and are a pale yellow.

This is called the ribbon stage. Beat in the vanilla on a low speed.

Step 5: Combine the Ingredients

Gently fold in the flour and spice mixture until you no longer see any flour or lumps. Using a whisk for this stage will help you keep a lot of air in the batter. Pour the batter into the prepared pan.

Step 6: Bake the Cake

Bake the cake until it is just done. Try to avoid overbaking as this will lead to cracks.

Step 7: Prepare the Towel

While the baking, get out a clean towel. Make sure your work surface has been cleaned.

Dust the towel liberally with powdered sugar. You can also use parchment paper or wax paper in a pinch, but we don't recommend it as it can make the cake soggy as it cools. The towel allows the moisture to be absorbed.

Remove cake from oven and carefully separate sides from the pan with a sharp knife. Do not use a metal knife on a non-stick or pan prone to marring.

Turn the warm cake onto the towel. Carefully remove the parchment.

Roll the towel and cake up using the short side of the towl and let it cool completely. Placing the cake on a cooling rack is advisable.

Step 8: Prepare the Filling

While the cake is cooling, bring the ingredients to room temperature to soften. Beat the butter, then add in the cream cheese and vanilla. Beat until smooth.

Then, add in the powered sugar gradually. Beat on low until creamy.

Make sure your cake is completely cool before proceeding.

Step 9: Fill the Cake

Unroll your cake gently. Taking your time will avoid cracking and tearing.

Spread an even layer of the cream cheese filling onto the cake.

Remove the towel and gently roll up the cake and wrap in plastic wrap. Chill until firm. This can take several hours, we recommend waiting 2 - 4 hours for best results. The firmer the filling, the easier it is to slice.

Step 10: Serving the Cake

After the cake has a chance to chill, we will decorate the top with a fine coating of powdered sugar. Swiss roll cakes tend to be sticky as they cool down and the powdered sugar helps absorb the extra moisture along with improving the appearance and making it easier to cut the cake.

Unwrap the chilled cake and generously dust powdered sugar generously on the top and sides.

Cut off the ends. These are often a bit dry and the swirl isn't yet showing well. The next piece will be magical. Look at beautiful swirl!

The more you cut into the cake, the prettier the swirl becomes. Can you tell which ones were the end pieces? Using a serrated knife is best as it really helps keep that swirl.

Substitutions and Tips

Here are some common substitutions and tips for this easy dough recipe.

• Margarine can be used in place of the butter for the filling. Make sure it is margarine and not vegetable spread as you need at least 80% fat.
• Allspice can be replaced with 1/8 teaspoon (.25g) of nutmeg and cloves.
• You can use pumpkin pie spice in place of all the spices in this cake in a pinch. Use 1 1/2 teaspoons or 3 grams.
• You can omit the ginger and allspice if you don’t have any. It will change the flavor to a cinnamon cake, but it will still be great!
• You do not have to use cream cheese. Replace the cream cheese with 1/4 cup (56g) of softened butter. If using only butter, the cake doesn't need to be kept chilled.

Storage

When it comes to cakes made without fat, they are always best eaten within the first 48 hours after you make it. They don't have a long shelf life as they tend to dry out and stale rapidly. The cake will keep 3 - 5 days before it becomes too dry if well wrapped. Store covered in plastic wrap or an airtight container. Due to the cream cheese filling, this spice cake must stay chilled. Bring the cake to room temperature about 30 minutes before serving for best taste.

Swiss roll cakes tend to freeze quite well! However, spice cakes can lose their flavor when frozen more than a few months. Wrap the cake tightly with plastic wrap either whole or in slices and store up to 3 months for best results. Thaw the cake overnight in the fridge and bring to room temperature before serving. Dust the top generously with powdered sugar.

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Spiced Swiss Roll

This is a fun and easy dessert that is perfect for autumn baking. It tastes beautiful and is full of spices and cream cheese filling.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 10

Calories 222.3kcal

Ingredients

Cake

• 4 large (200g) eggs
• ⅔ cup (100g) flour
• ½ cup (100g) sugar
• 1 tsp (5mL) vanilla
• 1 tsp (2g) cinnamon
• ½ tsp (2g) baking powder
• ½ tsp (1g) ginger
• ¼ tsp (1.25g) salt
• ¼ tsp (.5g) allspice

Buttercream

• 1 cup (125g) powdered sugar
• ½ cup (113g) softened cream cheese
• ¼ cup (56g) softened butter
• ½ tsp (2.5mL) vanilla

Topping

• 2 tbs (16g) powdered sugar

Instructions

• Preheat oven to 375F (190C.)
• Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it more sticky.
• Sift together spices, baking powder, salt and flour. Set aside.
• In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbon off the beater.
• Sift dry ingredients into the egg mixture, folding gently. Gently mix in the vanilla being careful not to deflate the batter.
• Pour batter into the prepared cake pan, spreading out as evenly as possible.
• Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Carefully turn out onto sugared towel while still warm. Roll cake and towel up from short end. Allow to cool completely before filling.

Filling

• In a large bowl, mix softened butter, cream cheese and vanilla until creamy. Beat in powdered sugar gradually until smooth.
• Unroll cake, spread out buttercream in an even layer. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting.
• Bring out 1/2 hour before serving. For best presentation, cut off the ends and dust the remaining cake with powdered sugar. Store leftovers in fridge.

Notes

For a tangier filling, reduce sugar to 1/2 cup (62.5grams) or to taste.

Nutrition

Serving: 1slice | Calories: 222.3kcal | Carbohydrates: 30g | Protein: 3.8g | Fat: 10.4g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g

This pumpkin squares recipe is very similar to pumpkin pie but easier to make and share! It is made with a buttery shortbread crust and topped with a silky pumpkin filling that will make you never want to bake another pie again. This is such an easy dessert to make that you'll wonder why you went to all the hassle making your own pie crusts for years.

This recipe blends together two of my favorites: shortbread and pumpkin pie and makes them into one easy and delicious dessert. By creating a simple shortcrust base, you take the guess work out of pie crust making. No more tough or soggy pie shells here, folks. Simply blend, press and chill down the base before baking. Whatever you do, don't skip the chilling process. This ensures each bite is filled with buttery and crispy goodness. Failure to chill the dough will result in a greasy crust. No one wants that.

Next, you bake the crust and as it's cooling, you make the simplest custard type filling. It's so delicious and easy you'll wonder why you've been buying canned milk and expensive ingredients for years. Use anything from skim to whole milk or even heavy cream. The more milk fat, the silkier the pie. Even lactose-free milk works fabulously in this recipe. If you like, you could also sprinkle the top with some chopped nuts in the last 15 minutes of baking. About 1/2 cup or 56 grams will do. This will result in a nice nutty texture to balance everything out. Perhaps some walnuts or pecans to compliment the pumpkin and buttery crust? Finally, if desired, garnish the pumpkin squares with a nice helping of whipped cream. Everyone loves a bit of whipped cream on custard.

Step-By-Step Instructions

Below, we will teach you how to make this recipe in a few simple steps. Pumpkin squares are much easier to make than pumpkin pie.

Step 1: Make the Crust

In a large bowl, cream together softened butter and sugar.

Then add in the flour and vanilla.

Mix until the dough starts to clump and sticks together. Do not over mix the dough. If using an electric mixer, use a low speed.

Pour the dough into a 8" (20cm) pan lined with aluminum foil sprayed with cooking spray or parchment.

Press the dough as evenly as possible, then chill until firm. This can take 20 minutes up to 1 hour depending on how soft the butter was when you mixed the dough. Do not bake until firm to prevent a greasy and burnt crust.

Bake in the center of the oven until the edges are lightly golden. Remove to a wire rack and set aside.

Step 2: Make the Filling

In a small bowl, add your sugar, spices and salt.

Stir or sift together until well combined and there are no more lumps. Set aside.

In a large bowl, add pumpkin, sugar mixture, eggs and milk.

Whisk. Just until it's smooth, no more. At first it doesn't want to come together, but then it blends smoothly.

The batter will be very thin. This is desirable. Pour on top of the crust.

Tap out any air bubbles and place on the center rack to bake.

Step 3: Bake and Cool

Bake the pumpkin squares until the temperature reads 175°F (79°C) and allow the pan to cool on a wire rack to room temperature. Cover and chill until firm for a minimum of 2 hours in the fridge. Overnight is ideal.

After they have had time to chill, they will slice very nicely. If you cut them while still hot, the filling may be runny. They need to cool down and chill to full set.

Looking for another pumpkin treat? Try these old-fashioned pumpkin cupcakes with cream cheese frosting.

Substitutions and Tips

Here are some common substitutions and tips for this easy pumpkin squares recipe.

• Dollop generously with whipped cream or vanilla ice cream just before serving.
• All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.
• Pumpkin pie spice can be substituted for all the spices in the recipe.  Simply use 1 1/2 tsp (3g.)
• Sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.
• Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass.  Metal baking pans are recommended for this recipe.
• Fat-free, 2%, whole milk or buttermilk can be all be used for this recipe. Whole milk will give the richest flavor, but fat-free tastes excellent! For a tang, try buttermilk.
• You can replace up to one-half of the white flour with whole wheat flour. You may need to add 1 – 2 tablespoons (15 – 30mL) of milk to get a smooth dough as whole wheat absorbs liquid more readily.
• Margarine can be used in place of the butter for this recipe in equal amounts. Be sure that it is margarine and not vegetable oil spread.

Storage

Pumpkin squares must be kept chilled until serving. Bring to room temperature just before serving or serve chilled. Cover the top in plastic wrap or store in an airtight container and store in fridge up to 4 days.

Freezing for a long period of time is is not recommended as it changes both the texture and taste negatively after a short period of time. To freeze, store in an airtight container and freeze up to 3 months. For best taste, freeze no longer than 1 month. Thaw overnight in the fridge.

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Pumpkin Squares Recipe

These pumpkin squares have a silky pumpkin layer on top of a buttery shortbread crust. It's like pumpkin pie without all the work!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Calories 154.1kcal

Ingredients

For the Crust

• 1 ¼ cups (187.5g) flour
• ½ cup (113g) softened butter
• ¼ cup (50g) sugar
• ½ tsp (2.5mL) vanilla

For the Filling

• 1 can (15oz) pumpkin
• 1 cup (240mL) milk
• 2 large (100g) eggs
• ½ cup (100g) granulated sugar
• ¼ cup (56g) brown sugar
• 1 tsp (2g) cinnamon
• ½ tsp (2.5g) salt
• ½ tsp (1g) ginger
• ¼ tsp (.5g) allspice

Instructions

For the Crust

• Generously butter one 8" square cake pan or use baking spray. Set aside.
• Cream together sugar and butter. Mix in flour and vanilla until just combined. Spread evenly and press mixture firmly into bottom of pan. Chill 30 minutes or until firm.
• Preheat oven to 350°F (180°C) and bake 15 - 25 minutes or until the edges are lightly brown. Remove to a wire rack to completely cool while you prepare the filling.

For the Filling

• In a large bowl, combine sugar, salt and spices. Whisk in pumpkin, eggs, and milk until smooth. Pour over cooled crust.
• Bake 35 - 45 minutes or until the center temperature reaches 175°F (79°C.) The center should slightly jiggle when shaken but not be liquid. A knife inserted in the center should come out clean. It will finish setting as it cools.
• Cool in pan on wire rack. Refrigerate for a minimum of 2 hours to set. Keep chilled until ready to serve. Decorate with whipped cream, if desired. Immediately store leftovers in fridge.

Notes

All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.

Pumpkin pie spice can be substituted for all the spices in the recipe. Simply use 1 1/2 tsp (3g.)  

If desired, sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.

Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass.  Metal baking pans are recommended for this recipe.

Nutrition

Serving: 1slice | Calories: 154.1kcal | Carbohydrates: 22.4g | Protein: 4.2g | Fat: 6.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.8g

Why should you make your own graham cracker crust as opposed to purchasing one? First, it is cheaper. Second, it is easy to do. And third, it's absolutely delicious and much better than the store bought. Perhaps when you are done learning how easy it is to make this graham cracker crust, you'll want to modify it? Instead of plain graham crackers, try the chocolate, honey or cinnamon flavored ones. Or perhaps try some vanilla wafers, gingersnaps or shortbread cookies in place of the graham crackers entirely! You can also swap out the sugar for brown sugar or honey. Add a tsp of cinnamon to the crust for a pleasant surprise. And once you are done learning how to make a graham cracker crust, what about learning how to make an icebox lemon pie?

A homemade graham cracker crust recipe is one of the simplest recipes out there and yet, it makes your desserts taste so much better than store purchased. There is something about using fresh graham crackers that just makes a world of difference. When making this crust, you only need two to three ingredients, too! The sugar can be skipped entirely if you are trying to cut sugar and calorie content. It only changes the end result slightly.

Step-By-Step Instructions

Let's get started with this simple recipe. I promise, it's one of the easiest recipes you'll make and it really improves your pies and cheesecakes!

Step 1: Gather your supplies

It's always good to gather your ingredients ahead of baking so you will know if you have run out of an item or don't forget to put in an ingredient. Go ahead an melt that butter. You can use either the microwave or stovetop.

Step 2: Crush the Graham Crackers

Crush up your graham crackers. You can use a plastic baggie and a rolling pin, a food processor, a blender or even a bowl and a sturdy spoon. Crush them until they are fine.

Step 3: Prepare your Pie Crust

Pour them into a large bowl.

Add in the sugar and stir. Next, add in the melted butter and mix until they are well coated.

Step 4: Chill or Bake the Crust

Pour into a pie shell, spread out evenly and press down firmly with clean hands. If you chill the pie shell, it will solidify the butter and make it a really nice and crisp crust.

You have two options. Either chill the crust and don't bake it, or bake it until it is golden brown and toasted. We recommend baking for best flavor.

It will come out puffy and settle as it cools. Cool complete before storing or adding your filling. That's all there is to this recipe!

Substitutions and Tips

Here are some common substitutions and tips for this graham cracker crust recipe.

• Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
• Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
• Sugar isn't necessary when chilling the crust, it will add a little sweetness. It is mainly used to help the crumbs adhere together when baking by melting the sugar.
• Do not put cold glass pie pans straight into the oven. Some glassware is prone to cracking, breaking or even shattering due to thermal shock.

Storage

After the crust has throughly cooled, wrap tightly and store up to a week on the counter. If not kept tightly wrapped, the crumbs will soften and go stale. For best results, make these crusts the day or night before you need them.

For longer storage, wrap the well with plastic wrap store up to 3 months in the freezer. It is best frozen unbaked. Do not store around foods with strong odors such as onions or garlic. It can be baked frozen or brought to room temperature by placing wrapped on the counter for several hours. If baking frozen, add 5 - 7 minutes to the baking time.

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Graham Cracker Crust

This is an easy recipe for both a no-bake and baked graham cracker crust which is perfect for cheesecakes, pudding pies, no bake desserts and more!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 134.4kcal

Ingredients

• 1 ¼ cups (140g) graham cracker crumbs
• ¼ cup (56g) butter or margarine
• 2 tbs (25g) sugar*

Instructions

• Preheat oven to 350F (180C.) 
• In a microwave safe bowl or a sauce pan, melt the butter or margarine and allow to cool slightly.
• Using a blender or a food processor, pulse one package (9 - 10 sheets) of graham crackers until fine. You can also use a bowl and the bottom of a cup or a ziplock bag and a rolling pin to crush the crackers.
• In a large bowl, stir in the sugar. Add the melted butter and mix until well coated.
• Pour contents into a 9" (23 cm) pie pan. Press down evenly along the bottom and up the sides of the pie pan.
• Bake 10 - 15 minutes or until the crust is lightly golden brown. Remove from the oven and cool on a wire rack completely before filling.
• For the no-bake method, after forming the crust, chill 1-2 hours or until firm.

Notes

* Sugar is completely optional.  It helps keep the crust together during the baking process by caramelizing.  You can use any type of sugar you desire.

This is for a standard sized pie plate.  For deep dish pans or a thicker crust, simply double the recipe.

Baking is optional.  If you do not want to bake the pan, chill for several hours or overnight until firm.  The crust will be more crumbly and softer than one baked.

The firmer you press the mixture, the more compact and hard the crust will become. For most recipes, use medium pressure.

Substitute graham crackers for vanilla wafers, flavored graham crackers, gingersnaps, or digestive biscuits.  Use as many as needed to get a total of 1 1/4 cups or 140 grams of crumbs. 

Nutrition

Serving: 1slice | Calories: 134.4kcal | Carbohydrates: 16.5g | Protein: 1.1g | Fat: 7.2g | Saturated Fat: 3.8g | Fiber: 0.6g

Learn how to make this coconut sandies recipe in a few easy steps. You can choose a few ways to prepare the cookies. By shaping and chilling them, you will have a thin, buttery cookie filled with coconut in every bite. Rolling them out and flattening them prior to baking will give you a crinkly texture and speed up the process. It's up to you how you want to finish off the bake!

These coconut sandies will have a nice crisp cookie crumb. You can use all butter, margarine, shortening or a combination. It's a very flexible recipe and each ingredient has its pluses and minuses when it comes to baking. An all butter cookie will be very pleasant, rich and easy to shape. All margarine will result in a similar texture but can make them a bit chewy. If you aren't a fan of margarine, this isn't the time to use it. Shortening and butter will make the coconut shine, but it will be difficult to slice the cookie dough without it crumbling. So if you use a combination it is best to roll the dough into a ball and flatten.

So why experiment with fats? Simply to see what happens to the cookie! The shortening produces a melt in your mouth cookie with a very short crumb and lets the coconut shine. When you use all butter or margarine, these types of fat can overpower the flavor of the coconut somewhat but is easiest to work with if you are new to baking.

Also, when it comes to toasting coconut, I recommend the stovetop method. It's the easiest way to control the browning without burning the flakes. If you do not have access to a stovetop, try the microwave or oven. Alternatively, you do not need to toast the coconut at all for this recipe to taste great! It just makes the cookies look prettier and brings out a better depth of flavor.

Step-By-Step Instructions

Below, we will teach you how to make these delicious toasted coconut cookies in just a few simple steps. The hardest part of this recipe is waiting for the cookie dough to chill. But we will even give you an option to skip that step!

Step 1: Toast the Coconut

In a medium skillet, you will add one cup of coconut flakes and toast them on a medium heat. You want to stir them constantly for the next three to five minutes or until they are a golden brown on the edges like shown below. Turn off the heat and cool completely before moving to the next step. If you don't cool the coconut flakes, the butter will melt and the cookies will not be as tender.

Step 2: Mix the Dry Ingredients

In a medium bowl, stir together the flour, baking soda and salt. If there are any lumps in the flour mixture, be sure to break them up with a fork, whisk or by sifting the flour.

Next, add in the cooled coconut and mix until well combined. If your coconut is not cooled, it will not yield the same results. This is your chance to let the coconut cool before moving forward. If you need to, place the bowl in the refrigerator to cool the coconut flakes down faster.

The coconut flakes should be well coated in the flour mixture and spread evenly throughout. If there are any clumps of coconut, break them up with a fork. Then, set this mixture aside.

Step 3: Mix the Wet Ingredients

Next, you want to cream together the butter and sugar. Add in the water and vanilla and beat until smooth. The mixture should be well combined.

Step 4: Add in the Dry Ingredients

Once you have blended in the water and vanilla, you want to add your coconut flour mixture from earlier. Remember, that coconut should be cooled or it will melt the butter and result in a greasy and one tough cookie. We are repeating ourselves because we don't want you to make that mistake!

You want to beat this by hand or with a mixer on low speed until it just starts to come together and forms a dough. Do not over mix the batter at this stage for super tender coconut sandies! The mixture should resemble wet sand. Hence, the name of the coconut cookies.

Step 5: Shape the Dough

Turn the dough out onto a clean work surface. If you find the dough sticking too much during the shaping process, sprinkle down a teaspoon or two of flour. At first the dough will be very crumbly and looks like it won't come together.

Keep squeezing the cookie dough together with your hands and shaping. As it warms up, the dough will start to form fewer cracks and become more smooth.

Shape dough into a smooth rectangle that is approximately 2x6" (5x15cm) in size. You can also make it into a round log shape or squares. I'll leave the shape up to you. We are doing a rectangle shape for an interesting cookie.

Step 6: Wrap and Chill the Cookie Dough

Once you have the desired shape, wrap the cookie dough in plastic wrap, wax paper, parchment or store in an airtight container. Placing the dough on a flat surface will help retain its shape as it cools down. You want to refrigerate the dough until firm, which can take about 2 hours. For best results, leave the dough overnight in the fridge as it will really develop flavors.

Step 7: Slice and Bake

Once the dough is firm, it is time to slice and bake the coconut sandies! Remove the plastic wrap and place on a cutting board. Carefully slice the chilled dough into 1/4" (6mm) slices and place 2" (5cm) apart on a baking sheet.

Aren't these just amazing to look at? They have a depth of flavor with that vanilla and toasted coconut you will really appreciate. But wait! If the shaping and chilling seems like too much work, there is another option to enjoy this delicious coconut cookie recipe without so much of the work. Keep reading!

Alternative Baking Method

Don't have time to wait around for the dough to chill? Well, you can make these cookies a different way! While they won't taste exactly the same, they will be a close second and both are absolutely delicious and filled with toasted coconut flavor! Simply take 1 tablespoon of dough (about 15 grams) and roll it into a ball. Next flatten out the shape with the bottom of a glass or your finger tips. Bake them 2" (5cm) apart. Parchment paper makes for easier cleanup but isn't necessary.

Either way you shape the cookies, you will want to bake until golden brown on the edges. Cool them on the pan for a couple minutes and then move to a wire rack to finish cooling. If you move them too quickly, the cookies are so delicate they will fall apart. So wait two to three minutes before transferring to a wire rack.

If you bake them using this method, the cookies will be crinkled and very crumbly as you bite into them. I suggest making them both ways and deciding which is best for you!

Substitutions and Tips

Here are some common substitutions and tips for this coconut sandies recipe.

• Unsweetened coconut flakes may be used in place of sweetened flakes to reduce sugar content. Simply toss the flakes in one teaspoon of the sugar to aid in toasting.
• Swap the vanilla extract for coconut extract for an even more tropical taste.
• Add the zest of a lime to brighten the flavor! Put the lime in the coconut, anyone?
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Instead of toasted coconut, use chopped nuts or dried fruit in equal amounts.

Storage

These coconut cookies store for up to week or more and seem to get better tasting with age! Make sure to cool them completely before storage so they will stay fresh longer.

Store in an airtight container for 5 - 10 days. When stored in an airtight container, make sure to store with similar cookies or they can soften if stored with chewier cookies like a chocolate chip cookies. The cookies may also be stored tightly wrapped in the freezer for up to 3 months.

Likewise, the dough can be stored in the refrigerator up to 3 days or in the freezer for 3 - 6 months when properly wrapped. Wrap tightly in plastic wrap and then store in an air tight container or freezer bag. For best results, thaw overnight in the fridge prior to baking. Or you can slice the cookies prior to freezing and add 3 -5 minutes to the baking time.

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Chewy and Crispy Coconut Cookies

These toasted coconut cookies are crispy on the outside and chewy on the inside. Also called icebox cookies due to the time they need to spend in the fridge, these cookies are easy to make!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 2 dozen

Calories 90kcal

Ingredients

• 1 cup (150g) flour
• 1 cup (90g) sweetened coconut flakes
• ½ cup (113g) softened butter
• ½ cup (100g) sugar
• 2 tbs (30mL) water
• 1 tsp (5mL) vanilla extract
• 1 tsp (3g) baking soda
• ⅛ tsp (.625g) salt

Instructions

• Toast coconut in a small skillet on medium heat, stirring frequently until lightly golden brown. This will take 3 - 5 minutes. Let cool completely.
• In a small bowl, combine flour, baking soda and salt. Stir in coconut. Set aside.
• In a large bowl, blend together sugar, softened butter and vanilla.
• Beat in coconut flour mixture and water until just combined.
• Shape dough into a 2x6" (5x15cm) smooth rectangle. Cover and chill dough until firm, about 2 hours.
• Preheat oven to 350F (180C.)
• Carefully slice the chilled dough into 1/4" (6mm) slices and place 2" (5cm) apart on a baking sheet.
• Bake 10-14 minutes or until edges are golden brown. Cool on wire rack before serving.

Notes

If you want to skip the chilling, roll approximately 1 tbs of batter into a ball, place on a baking sheet, and flatten with the back of a glass or your fingers.

Dough will keep chilled up to three days or frozen up to 3 months.

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 10.3g | Protein: 0.8g | Fat: 5.2g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Fiber: 0.7g