If you’re craving a fun, pizza-inspired dish that works as an appetizer, side, or light meal, try these pizza twists! Rolled-out pizza dough gets topped with classic pizza filling, then twisted and baked until golden and irresistible.
If you’re a pizza lover, then you’re going to be making these tasty pizza twists on repeat. Much like my pizza croissants, these twists are a fun, flavorful twist on a classic. Here’s why they’re so great:
You just need 4 ingredients to make a fresh batch of these delicious pepperoni pizza twists! Be sure to check the recipe card below for full details:
BAKING TIP: You can slice the pizza dough into thinner strips if you want to make more than 8 strips without doubling the recipe ingredients.
Roll out the canned dough to an even thickness
Spread a thin layer of tomato sauce of one piece of dough and a thicker layer on the other piece
Sprinkle shredded cheese on the piece of dough with the thicker layer of sauce
Store these pizza twists in an airtight container in the refrigerator for up to 2-3 days.
Yes you can also freeze these pizza twists. Make sure to let them cool completely and use a freezer bag or freezer container to store in the freezer for up to three months. You can reheat them frozen right away.
If you want to reheat them, place them in the oven for 8-10 minutes at 350˚F/180˚C (conventional oven), keeping a close watch that they don’t burn.
There’s just something so satisfying about snacks and appetizers that are soft and doughy inside with crispy golden edges. Here are a few more recipes along the same lines that I know you’ll love:
Feel free to add ham instead of the salami slices. You could also experiment with a bit of pesto, fresh herbs (chives, parsley or cilantro), Italian seasoning, garlic powder, or by adding various spices. Keep in mind that larger pizza fillings could fall out of the twisted dough since it is not entirely enclosed.
Yes, you can use puff pastry instead of pizza dough to make puff pastry pizza twists. I find the sturdy pizza dough is easier to twist when using fillings such as salami.
Absolutely! These pizza twists are delicious both hot and cold which allows you to serve them straight from the oven or make them ahead for convenience.
Enjoy these pizza twists as is for a satisfying snack alongside pizza sauce and your favorite drinks. They’re also great with a bowl of warm soup or as part of a buffet.
A simple and quick recipe for anyone who loves granola and crunchy cereal in general. The best part? You can make this granola exactly the way you like it. This is the basic recipe but the possibilities are endless, like I already showed in my coffee granola recipe.
I could honestly eat granola for breakfast, lunch and even for dessert. But store-bought granola tends to have loads of raisins and I am the kind of person who picks out all the raisins. So I decided to create my own granola recipe.
Since granola is so easy to adjust, I’m giving you my base recipe but you will find loads of variations below as well
If you love granola in your bowl of Greek yogurt in the morning, this easy granola recipe is for you!
You need a large bowl and a spoon. I start by adding all the dry ingredients into the bowl and mixing this through. Next I add the wet ingredients and give it a good stir to make sure that all the mixture has some honey and oil. That way, I get the best result.
Next, you spread the granola mix on a large baking tray lined with parchment paper in an even layer. Don’t let the layer get too thick or it will bake unevenly. If necessary, you can use two baking trays or bake in batches.
Bake in the preheated oven for about 15-20 minutes at 350˚F/180˚C (conventional oven) or until it’s golden brown. Make sure to stir halfway through.
Once baked, let it cool down completely before you store it in an airtight container. You will never go back to the store-bought versions once you’ve made your own!
While this basic recipe is delicious and my go-to favorite granola, you can add different things for extra flavor.
After baking you can add things like dried fruits (and if you do like raisins, you can use those of course too), chocolate chips and I even add some Dutch pepernoten when it’s that season! You can also add unsweetened coconut flakes right before or after baking.
I have to admit: homemade granola rarely lasts more than a week in my house before the jar is empty. But it can last longer.
In a well-sealed container, homemade granola will keep for about 3-4 weeks. Often even longer, especially if stored in a truly airtight container.
You can, but I wouldn’t recommend it. It already keeps well at room temperature, and freezing can make it lose its crunch after thawing.
Since I love making variations to basic granola check out the below as well!
For extra crunchy granola, don’t stir it too often while baking. Stirring just once halfway through is enough. Also, the combination of honey and oil helps create those delicious crispy clusters.
Clusters form when the mixture sticks together during baking. Make sure you’re using enough honey (or another liquid sweetener) and press the granola down slightly on the baking sheet before baking. Let it cool completely before breaking it up, that’s when it crisps up.
Yes, you can substitute the honey with maple syrup or agave syrup. Keep in mind that the flavor will change slightly, but it will still be delicious. You can also check out this sugar-free granola.
Definitely! Just add dried fruit like raisins, cranberries, or apricots after baking. If you add them before baking, they can burn and become hard.
Yes, you can replace the nuts with extra seeds like pumpkin seeds, sunflower seeds, or even coconut flakes for a nut-free version.
Soft, buttery cake meets a golden, crisp crumble in this irresistible coffee crumble cake. It’s the kind of cozy, all-day treat that feels just as right with your morning coffee as it does for dessert!
Crumb coffee cake is one of those cakes that somehow feels suitable to indulge in any time of day. Here’s why I think you’ll also love it:
This coffee crumble cake checks all the right boxes. Even better, it calls for simple pantry staples that you likely already have. Be sure to check out the recipe card below for full details:
“Coffee cake” gets its name not (only) from its ingredients, but from how it’s served. This lightly sweet, crumble-topped treat was created as a social snack to enjoy alongside a cup of coffee.
It’s believed to have originated in Europe, with the tradition carried over to various parts of the world. The name has stuck, even though the classic coffee cake contains no coffee at all.
As you can tell, I have included coffee in this coffee cake recipe. The flavor is delicious but not overpowering. Perfect for coffee and non-coffee lovers alike. And if you love coffee flavors make sure to also check out the coffee granola recipe, which is a twist on my normal granola recipe.
Start by creaming the sugar and butter. Add the eggs and extract and mix until combined.
Mix in the dry ingredients (flour, salt, and instant coffee powder). Don’t overmix the batter as this can result in an overly dense cake.
Pour the batter into a parchment-lined baking pan and spread evenly so that you don’t get any underbaked spots in the cake.
Now for the crumble topping. Add all of the ingredients in a bowl and use your hands to work it into a crumbly dough.
Sprinkle the crumbs over the cake and bake for 25 minutes at 320°F/160°C (conventional oven) until cooked through and golden brown.
BAKING TIP: I love to use a 20×20 cm/8×8-inch square cake pan for this coffee crumb cake to create uniform cake squares. Leave some parchment paper overhang on either sides as a simple way to remove the baked cake from the pan for cutting.
Wrap leftover coffee crumble cake in aluminum foil and store in an airtight container at room temperature for up to 4-5 days.
Absolutely! Wrap individual slices of the cake with foil and plastic wrap. Transfer the cake slices to a freezer-safe bag or airtight container and freeze for up to 3 months.
Thaw the exact number of cake slices you desire at room temperature when ready to enjoy again.
While leftover coffee crumble cake is delicious at room temperature, you can heat it in the oven for a few minutes to warm it through and to regain some crispy texture.
If you love the contrast of soft, moist cake and a crisp, buttery crumb topping, you’ll want to try these irresistible crumble-inspired treats too:
To prevent the crumble topping from sinking into the batter, chill the batter in the fridge for a short time. This is particularly helpful if you have a warm kitchen.
For a crisp crumble that won’t melt while baking, make sure that the butter isn’t too warm when mixing it with the rest of the crumble ingredients.
Absolutely! Oatmeal not only gives extra flavor to the crumble topping, but also an extra tasty texture. Make sure to reduce the amount of flour when adding oatmeal to prevent an overly dry crumble topping. For example, you could add 40 grams of oatmeal and reduce the all-purpose flour to an equal amount of 40 grams.
No, not at all. The coffee flavor, while present in both the cake batter and crumble topping, fades as the cake bakes in the oven. It’s a lovely subtle flavor which you can intensify with additional instant coffee powder, if you like.
Yes, brown sugar works too. Keep in mind that brown sugar adds more moisture which will result in a softer crumble texture while white sugar will provide a more crispy texture.
Feel free to leave the instant coffee powder out and add cinnamon powder into the batter and crumble for a touch of warmth.
It depends on the size of the round springform pan. I recommend a round 24 cm/9-inch springform pan. You will not need to adjust the bake time.
Crunchy, delicious, and wholesome, these spelt crackers with seeds are the guilt-free snack you’ve been waiting for. Enjoy them plain or piled high with your favorite spread. Once you taste the nutty crunch of roasted seeds in every bite, you’ll never reach for store-bought crackers again!
Think homemade crackers require skill and patience? Think again! Here’s why these spelt seed crackers will become a kitchen staple in no time:
Spelt flour is a type of flour made from spelt (an ancient grain) that has a slightly nutty, sweet flavor and a softer texture than whole wheat flour,. While spelt does contain gluten, the gluten present is more fragile and water-soluble, making baked goods like crackers, breads, and pastries tender and easier to digest for some people.
With just 4 ingredients and no fancy technique required, you can whip up a batch of these crisp spelt seed crackers for wholesome snacking any time you want. Check out the full details in the recipe card below:
Roast the seeds in the oven. Take half and combine with the rest of the ingredients in a bowl
Knead into a smooth dough ball. This won't take long
Roll the dough out onto a parchment-lined baking sheet. Brush with water
Press the remaining seeds down firmly on top. Cut into squares, then poke holes. Bake for 20 minutes
Once cool, store these homemade crackers in an airtight container at room temperature for up to a week.
Absolutely! Transfer your spelt crackers to an airtight container or freezer-safe bag and store for up to 3 months. Thaw at room temperature when ready to enjoy again.
It’s totally normal for these crackers to soften a bit after thawing from freezing. If you’d prefer, pop them into the oven for 5-10 minutes. Then, let cool before serving. This will help to crisp up the crackers again.
Get ready to elevate your snacking game with these simple yet incredibly satisfying snacks, all made with less than a handful of ingredients!
Cutting the dough into uniform squares before baking is the easiest, especially if you want good-looking crackers. If you’re after a more rustic look, then go ahead and break the crackers into varying sized pieces once baked.
No need. This dough is easiest to roll out into an even layer immediately after the ingredients have been kneaded into a smooth ball. If you let the dough rest, it can become tricky to spread it evenly on the baking sheet.
Enjoy these spelt crackers as a snack alongside your favorite dip or salsa, with this black olive tapenade, or with hummus.
It’s also a lovely addition to a comforting bowl of Italian tomato soup, this easy vegetarian couscous salad recipe, or creamy egg salad.
Honestly, they’re equally delicious on their own!
I’ve used a combination of pumpkin seeds, sunflower seeds, and sesame seeds in this recipe. Flax seeds, poppy seeds, and chia seeds would also be great!
Roasting the mixed seeds in the oven before adding them to cracker dough enhances their nutty flavor while removing excess moisture, which helps the crackers bake up crisper.
It also improves the texture by making the seeds firmer and crunchier, and prevents any raw or bitter tastes from affecting the baked crackers.
To achieve a golden brown finish, crispy texture, and no under-baked sections, make sure to roll out an even layer of the dough on the baking sheet.
Feel free to stir in a little garlic combined with dried herbs, or any other seasonings or spices you enjoy. It’s an easy way to adjust the flavor of these crackers.
There’s something undeniably charming about madeleines. These delicate, shell-shaped cakes from France look elegant enough for a pâtisserie window, yet they’re surprisingly simple to make at home.
Madeleines are small sponge cakes baked in a special madeleine pan. Their shape is quite iconic and inspired by the shape of a scallop shell. Why you want to make this recipe?
While madeleine cookies are different from your average cookie, the ingredients are pretty similar!
Making classic French madeleines is not difficult but the one thing you do need is a special madeleine pan. The choice is between metal and silicone. While I personally prefer to use a metal pan, my testing showed that both give great results.
Once you have the pan, the rest is super easy.
Start by making the batter. Beat the eggs and sugar until they are light and fluffy and tripled in volume. This takes around 5 minutes, so give it enough time. Using a rubber spatula, you can now fold in the flour and the melted butter in batches.
Make sure the butter is not too hot. Add the vanilla and a pinch of salt as the last step.
Chill the batter in the refrigerator for about 2 hours. Once that is done, you bake the madeleines. Grease the madeleine pan and dust lightly with flour.
Tap out any excess flour and spoon the batter into the form. You can use spoons or even use a piping bag if you prefer. I like to use two teaspoons.
Bake the little cakes for 8 to 10 minutes at 400˚F/200˚C (conventional oven) or until lightly golden brown and cooked through.
You can store madeleines in an airtight container for up to three days. Keep them outside of the fridge so they do not dry out.
Yes, you can absolutely freeze your baked madeleines. Just wrap them properly or store in a freezer bag and you can keep them for 3 months.
One thing that really defines a madeleine is its “hump” and it’s signature shell shape. This might sound like a strange term if you’re not familiar with it (my sister definitely gave me a puzzled look when I mentioned it!), so let me explain.
The “hump” or “bump” refers to the domed top of the cake. It forms because the batter goes into the pan cold and then into a hot oven, where it bakes quickly at a high temperature. The batter touching the pan cooks first, while the center, being slightly deeper, rises upward as it bakes. Et voilà: that perfect little hump.
Have you ever made madeleines before? Then you’ll know they taste like cake, and you’re working with a batter, not a dough. Still, their size is similar to a cookie (okay, a generously sized one), which can be a bit confusing.
In my opinion, you can call them either mini cakes or cookies but officially, madeleines are small cakes.
If you look at the photos for this recipe, you’ll clearly see their cake-like texture. Just like regular cake, you can add all kinds of delicious flavors to the batter. Take a look at the recipes below for inspiration.
Thanks to their small size, they’re perfect as individual treats and great to serve with coffee or as a dessert.
This shouldn’t happen of course. Follow the two tips below and you’ll be fine.
Grease the pan well and dust it lightly with flour. You can use a pastry brush with butter or a baking spray.
Remove them from the pan immediately after baking. With my metal pan, I give it a firm tap on the counter and they release right away. Then let them cool on a wire rack. It does help if you use a non-stick pan.
If your madeleines didn’t develop much of a hump, a few things could be the cause:
You can also pipe the batter directly into the molds and chill it that way. For an extra pronounced hump, you can add a teaspoon of baking powder to the batter.
Chilling the batter is key for that signature hump. The cold batter hitting a hot oven creates steam and lift, which helps the madeleines rise in the center
Absolutely! Lemon zest, orange zest, vanilla, chocolate chips, or even a swirl of melted chocolate all work beautifully.
Yes, and they’re delicious! Try adding ingredients like grated cheese, herbs, or sun-dried tomatoes for a savory twist.
Get ready for another scrumptious oatmeal cookie recipe. This time I’ve combined bright lemon zest and spicy candied ginger with wholesome oats to make super flavorful and chewy Ginger Lemon Oatmeal Cookies. It’s one of my favorite twists to my ever-growing list of oatmeal cookies!
Regular readers of Laura’s Bakery know how much I enjoy tweaking a classic oatmeal cookie base. Just check out my apple oatmeal cookies for proof! Well, if you thought those cookies were delicious, wait until you try these ginger lemon oatmeal cookies:
Even though you can add all sorts of mix-ins to these chewy oatmeal cookies, the base ingredients themselves are quite simple. Just be sure to check the full ingredient list in the recipe card below.
Start by combining the butter with the sugar. This is easiest to do in a food processor. Cream them together until you have a smooth and light mixture.
Add the rest of the ingredients and knead into a firm dough.
Divide the dough into 10 equal portions and roll them into balls. Place them on a baking sheet lined with parchment paper. You can flatten the dough balls slightly if necessary.
Bake them in the preheated oven for about 15 minutes or until the edges start to turn golden brown. Take them out of the oven and let them cool for a few minutes on the baking sheet before cooling them completely on a wire rack. This will help them to keep their structure.
You can store these chewy oatmeal cookies in an airtight container outside of the fridge for up to 2 weeks.
Absolutely! They freeze perfectly for up to 3 months. You can even freeze the dough balls and bake them straight from the freezer (just add a few minutes to the baking time).
To freeze the dough balls, first freeze them on a tray and then transfer to a freezer bag. That way you’ll be able to bake fresh oatmeal cookies whenever the craving hits.
Including oats in your baking is a fabulous way of adding incredible texture, bulk, and nutritious fiber too! Here are a couple of ways I love to incorporate them in my baked treats:
Quick oats or instant oats can be used, but these types of oats absorb more moisture, so the cookies will be softer and less structured.
Avoid steel-cut oats as they’re too hard for this recipe.
Without a doubt, you can’t go wrong by using old-fashioned rolled oats when making chewy oatmeal cookies. They give the cookies the perfect texture!
For mix-ins, consider adding chopped nuts, coconut flakes, or white chocolate chips. Just keep the total amount of add-ins about the same. You can also experiment with vanilla extract for added depth of flavor.
Lemon juice will add too much moisture in the dough which will affect the texture of the cookies. Trust me, there is plenty of tangy lemon zest for all the lemon lovers out there!
No, that isn’t necessary. That said, you can wrap the dough tightly in plastic wrap to store in the fridge a day ahead of baking these ginger lemon cookies, if needed. You may need to add a few minutes to the baking time.
Chilling the dough may be a good idea if your kitchen is warm or the dough feels too sticky to handle. In that case, I suggest chilling it for about 20-30 minutes in the fridge before rolling the cookie dough balls.
Stem ginger comes from tender young ginger roots that are preserved by peeling, slicing, and gently cooking them in a sugar syrup. This process gives it a unique flavor which is both fiery and sweet. It’s a wonderful addition to ginger-based treats, such as Gingerbread Cookies, Gingerbread Bundt Cake, or these Gingerbread Scones, but it can also go beyond sweet treats to enhance homemade chutney, curry, and stir-fry.
Crunchy, delicious, and heavenly chocolatey. It’s a cookie stuffed inside a cookie. These Oreo stuffed chocolate chip cookies sound a bit over the top, and they really are, but in the best kind of way!
This regular chocolate chip cookie recipe is an absolute favorite on Laura’s Bakery, so you can just imagine how this stuffed Oreo chocolate chip cookie takes it to the next level.
In other words: one is never enough… and that’s exactly why they are dangerously good! And if you love thick cookies than these thick chocolate chip cookies are a must try too! Or try these chocolate chip oatmeal cookies!
Big, thick chocolate chip cookies are a new trend. They pop-up everywhere and I get multiple requests for recipes such as the Chocolate chip cookies stuffed with Nutella.
The good news is that these stuffed Oreo chocolate chip cookies are another one of those easy recipes.
Start by making the chocolate chip cookie dough. Add the butter, brown sugar and the granulated sugar together in a large bowl and mix it until creamy. Add the egg and the vanilla and mix it until you have a smooth consistency.
At this point you add the flour, salt and the baking soda. As soon as the flour is incorporated, stop mixing. This is important so the cookies don’t get tough. Fold the chocolate chips into the dough.
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 2 to 3 hours but preferably overnight.
Now comes the fun part; divide the dough into 12 equal pieces. Each piece is then divided into two and slightly flattened. Keep in mind that an Oreo cookie needs to be added in the center so make sure to have the right size.
Place on Oreo cookie in the center of your first dough piece and cover it with the second part. Seal the edges properly and roll the cookie into a semi ball. It won’t be perfectly round since there is an Oreo inside.
Place the dough balls on a baking sheet with enough space between them. They will spread more than your average cookie due to the filling. Press a few extra chocolate chips and Oreo crumbles into the top of each cookie.
Bake the cookies in a preheated oven at 340˚F/170˚C (conventional oven) for about 14 to 16 minutes or until they are golden brown. Keep in mind that the cookies will still be slightly soft when they come out of the oven.
Let them cool on a baking sheet for a few minutes, then transfer to a wire rack or cooling rack to cool down completely.
You can store these insanely good cookies for about 1-2 weeks in an airtight container at room temperature. Keep in mind that they will get a little bit softer after some time, but they will still be delicious!
Yes you can! You can freeze the cookie dough or freeze the baked cookies. If freezing the cookie dough, I suggest that you shape them and roll them into balls before freezing. Any additional toppings are best added just before baking.
I love to bake cookies and adding Oreos to my favorite recipes is a fun way to add extra crunch and flavor. I’ve already made quite a few recipes featuring Oreos. You can find some of them below!
I wouldn’t recommend it. Chilling the dough helps the cookies keep their shape and gives you that thick, bakery-style texture. It also improves the flavor. If you’re short on time, chill for at least 1 hour, but overnight is best. Check out why you should always chill your dough.
This usually happens if the dough isn’t chilled long enough or if the butter was too warm. Make sure your dough is firm before baking and don’t skip the resting time.
Feel free to use whatever kind of chocolate chips you prefer most. You can use all dark, all milk, or all white chocolate chips. Mixing them just adds a bit more depth of flavor and decadence.
Bake-stable chocolate chips are convenient because they hold their shape in the oven. They soften with the heat, but once cooled, they turn back into small, firm pieces without losing their shape.
An alternative is to chop up a chocolate bar and mix it into the dough. These aren’t bake-stable, so they won’t hold their shape as well, but they work just fine. After baking, they take a bit longer to firm up again, and whether they become crisp depends on the type of chocolate you use.
No, you can also chop the Oreos and mix them into the dough. Using a whole Oreo in the center just gives that fun surprise effect.
If you’re craving a fun, pizza-inspired dish (much like my loaded sweet potato pizza fries) that works as an appetizer or light main meal, try these pizza croissants! Made with refrigerated crescent roll dough, they come together in just 30 minutes.
Love pizza? Then you’re going to get a ton of satisfaction making your own pizza croissants! Apart from being a fun twist on a classic, they’re also:
And if you love pizza flavor make sure to also check the sweet potato loaded fries with pizza topping or these super easy pizza twists. Looking for an easy recipe to make your own pizza dough?
These simple ingredients provide rich pizza flavor without fuss. The perfect addition to a busy weeknight the whole family will love. Here’s what you need:
Preheat oven and unroll the dough. Make a slit in dough for easy rolling
Spread tomato paste over the crescent dough triangles
Top with Italian seasoning and shredded cheese
Store these flaky crescent rolls in an airtight container in the refrigerator for up to 2-3 days.
Yes you can also freeze these pizza crescent rolls. Make sure to let them cool completely and use a freezer bag or freezer container to store in the freezer for up to three months. You can reheat them from frozen right away.
If you want to reheat them, place them in the oven for 8-10 minutes at 350˚F/180˚C (conventional oven), keeping a close watch that they don’t burn.
Whether you prefer sweet or savory, canned crescent rolls are here to save the day, making mouth-watering appetizers, snacks, sweet treats, and more. Here are some other recipes where I use crescent rolls:
Feel free to add ham or thinly sliced sausage instead of salami. You could also experiment with a bit of pesto, sun dried tomatoes, fresh herbs (chives, parsley or cilantro), mushrooms, crumbled soft cheese, or by adding various spices. Think of your favorite pizza for inspiration!
Yes, you can used refrigerated puff pastry instead of crescent rolls. You will end up with more flaky rolls, but they are still just as delicious.
No, that’s not necessary. It’s fine if the sides are open slightly. Of course, you can gently press them closed, if you prefer.
Definitely! While they taste great a few minutes after baking, they’re just as delicious cold.
Serve these alongside your favorite pizza sauce, marinara sauce, or dipping sauce to dunk them into. For a more filling meal, enjoy these pizza croissants with oven baked sweet potato fries, crispy chicken bites, or a cold pasta salad.
This is an absolutely delicious recipe for fig tart. It has a buttery shortcrust base, a rich frangipane filling, and, of course, fresh figs. This French fig tart with almond flour in the filling is one you really have to try!
If you ask me, this is the most irresistible fig tart out there.
Making this delicious fig tart recipe is incredibly easy. You just need a few simple ingredients, plus, of course, fresh figs!
Slice the fresh figs in small parts (remove stem and bottom if needed)
Press the crust into the prepared tin and trim the edges
Add the frangipane filling on to the crust
Divide the fresh figs over the frangipane filling in a nice pattern and bake
If you’ve made this delicious fig tart, I can hardly imagine it lasting more than a day. But if you’re wondering how to store it, here are your options:
You can store the fig tart at room temperature for 1 day (well wrapped). If you want to keep it longer, store it in the refrigerator. It will stay fresh for 3 to 4 days.
I haven’t personally tried it, but in theory you can freeze a frangipane fig tart. Wrap it airtight (whole or in slices, and whichever is more practical) and let it thaw at room temperature.
For best results, warm the thawed tart briefly so the crust becomes crisp again. Depending on the size of the piece of tart, reheat for 5-10 minutes at 350°F/180°C (conventional oven), optionally covered with foil to prevent over-browning.
Love French tarts? Totally understandable! After all, France is the ultimate destination for refined and delicious patisserie. Here are some favorites:
Absolutely! You can substitute figs with fruit like plums, apples, or pears.
Frangipane is a key component of this tart, but here are two options:
If you don’t like almonds or have an allergy, you can make a similar filling using other nuts or coconut.
You can skip the frangipane and use a no-bake filling instead. In that case, blind bake the crust and don’t bake the figs. After cooling, fill the crust with pastry cream, diplomat cream, or mascarpone cream, then top with fresh figs. This creates a completely different, but still delicious, tart.
Yes! You can easily scale the recipe up or down depending on your pan size.
Today I am sharing yet another delicious and easy chocolate chip cookie. This time I combined it with oatmeal, creating a super chewy and fun cookie: chocolate chip oatmeal cookies. It’s my favorite twist on my regular oatmeal cookies, which I love to vary!
If you’ve checked the recipes I have featuring oats, like this apple oatmeal cookie, you know how much I love to play around with a base recipe. This chocolate chip oatmeal cookie has it all:
While you can add lots of different things to these chewy oatmeal cookies, the base ingredients are pretty simple. Do make sure to double check the full ingredients in the recipe card below.
Making these chocolate chip and oatmeal cookies is pretty straightforward. You start by combining the butter together with the two sugars. This is easiest to do in a food processor. Cream them together until you have a smooth mixture.
Add the egg and vanilla, and mix it until smooth. Add the flour, oats, baking powder and the salt all at the same time and mix this into a dough.
At this point the dough will be slightly sticky, which is what you want and perfectly fine. Add the chocolate chips into the dough quickly. If the dough feels too sticky to handle you can chill it in the fridge but it is not a must for this recipe.
You can scoop the dough into balls (using spoons or a cookie scoop) like you would do for regular chocolate chip cookies and place them on a baking sheet lined with parchment paper. You can flatten the dough balls slightly if necessary.
Bake them in the preheated oven for about 12 to 15 minutes or until the edges start to turn golden brown. Take them out of the oven and let them cool down on a wire rack.
You can store these oatmeal chocolate chip cookies in an airtight container outside of the fridge for up to a week.
Absolutely! They freeze perfectly. You can even freeze the dough balls and bake them straight from the freezer (just add a few minutes to the baking time). To freeze the dough balls, first freeze them on a tray and then transfer to a freezer bag. That way you’ll always have a fresh cookie on hand.
If you haven’t noticed yet, I have a great love for all things related to chocolate chip cookies, and varying them is one of the things I love to do. So the ever growing list of chocolate chip cookie recipes is expanding, but you can start with a few favorites below:
I wouldn’t necessarily call these cookies healthy. Yes, they do contain more fiber due to the oatmeal, but they also contain quite a bit of sugar.
Old-fashioned rolled oats work best for this recipe. They give the cookies a nice texture. Quick oats can be used, but the cookies will be softer and less chewy. Avoid steel-cut oats as they’re too hard for this recipe.
You can, but the texture will be different. Instant oats absorb more moisture, resulting in softer, less structured cookies.
No, chilling isn’t necessary for this recipe. However, if your dough feels too sticky or your kitchen is warm, chilling it for 20-30 minutes can make it easier to handle and help prevent spreading.
You can, but using both granulated sugar and brown sugar gives the best balance of sweetness and chewiness. Brown sugar adds moisture and a deeper flavor.
Absolutely! Try chopped nuts, raisins, dried cranberries, coconut flakes, or white chocolate chips. Just keep the total amount of add-ins about the same.
Making strawberry jam is surprisingly simple and absolutely delicious! With just three basic ingredients, this easy recipe lets you stock your pantry with a homemade spread bursting with fresh fruit flavor. It’s the perfect way to make the most of strawberry season.
Making jam from scratch doesn’t have to be technical, time consuming, or require a long list of ingredients, which is exactly why I love this easy strawberry jam. It’s also:
Making your own strawberry jam is not difficult at all. In fact, you only need three ingredients! Make sure to check out the recipe card below for full details:
Sterilize jam jars. Cut the strawberries to desired size or mash them for a smooth jam
Add the lemon juice and sugar to the large pot with the strawberries
Bring to a boil while stirring. Cook for 1-2 minutes more, turn off heat and let it settle briefly
Pour hot jam into the jars, seal, turn upside down for 5 minutes, then cool completely upright
Once you start, you’ll find the process of making jam quite addictive. But why stop here? Go on and try these other delicious jam recipes:
Once cooled, you can store your jam-filled jars in a dry and cool place. Unopened jars of this strawberry jam will keep for up to a year!
Opened jars must be stored in the refrigerator and used within a few weeks.
Absolutely! Store it in an airtight container for up to 3 months. Freezing your jam in small portions makes it easier to thaw only what you need.
Add fresh strawberry jam to crackers with cheese, slather it on a slice of this yogurt cake or Greek yogurt bread, or use it to make strawberry thumbprint cookies and other delicious baked treats. Strawberry jam is a very popular pairing with Homemade English scones and whipped cream.
Get even more creative and swirl this strawberry jam through your homemade ice cream like in this raspberry ice cream.
While possible, I do recommend making this simple strawberry jam with fresh seasonal strawberries. The advantage of frozen strawberries is that you can make this jam all year round.
If you do use frozen strawberries, make sure to thaw and drain them properly before use, otherwise the jam may not set.
In the Netherlands, we use gelling sugar or jam sugar (geleisuiker) to make jam because it gives the jam a firmer consistency. It also makes the jam last longer. It’s basically granulated sugar with added pectin and citric acid.
If you don’t have this, use a powdered pectin instead. Follow the proportions and cooking instructions on the package of your choice.
It’s quite easy to test if your jam is ready. Run a spoon through the jam and draw a line across the back of the spoon. If the line remains visible, your jam is ready. If the jam runs directly over the line, it needs to boil down a bit longer.
Labelling the jars with the date of preparation will help you to know how much shelf-life they have left so that you can enjoy your homemade jam before it expires. Feel free to use a stick-on label and marker or a label-maker machine for added convenience.
Yes, you can make perfect strawberry jam without the added pectin in liquid or powder form and also without adding gelling sugar. It’s essentially how old-fashioned jams are made.
Strawberries are naturally low in pectin, so the quickest way to thicken the jam is by adding a fruit that is naturally high in pectin. Since lemons are high in pectin, adding the juice of an extra lemon to this small-batch strawberry jam recipe works great. You should also let the jam simmer for half an hour longer.
In addition to the extra lemon juice, I also soak the strawberries in sugar for several hours (or overnight), and then use these soaked strawberries and the liquid they release to make the jam. And that’s it!
If you, like me, prefer a smooth jam, simply mash the strawberries beforehand with a potato masher or an immersion blender.
These delicious and easy to make classic stuffed mushrooms are fun to make and my taste testers absolutely loved them too! They just need a little time in the oven but are really quite simple to make.
Even though I am not a big fan of mushrooms, all my taste testers kept raving about this classic stuffed mushroom recipe!
You can really make this recipe your own as it’s simple to vary with the ingredients, but for the classic experience you will need the following:
BAKING TIP: Don’t rinse mushrooms under running water, they’ll absorb too much moisture and lose flavor. Instead, use a mushroom brush or a damp paper towel to clean them.
Making these delicious classic stuffed mushrooms is easy. You start by cleaning the mushrooms.
Use a mushroom brush or a piece of paper to clean the tender mushroom caps, but don’t use water as they will soak up the water and loose their flavor. Remove the mushroom stems and chop them up.
Chop the slice of bread and toast this in a large skillet until crispy. Set aside while you prepare the rest of the filling.
Sauté the chopped shallot, garlic, mushroom stems and season with some salt and pepper. Turn off the heat.
Add the bread, chopped parsley and the cheese and mix it all together well. Now fill each mushroom with the mixture. Press it down firmly so the mushrooms are perfectly filled and add a bit on top so you have a nice little mound.
Prepare a baking sheet with parchment paper and place the stuffed mushrooms on it. Bake in the oven for about 25 minutes or until golden and cooked. It’s a delicious appetizer and best served warm.
Once baked it is best to eat this mushrooms recipe right away. Mushrooms contain a lot of moisture so keeping them will not be the best if you want to serve a perfect appetizer.
You can prepare the mushrooms and the filling separately and once ready to serve, finish the preparation in the oven. If you have leftovers, you can keep them in the fridge for up to two days.
No, freezing is not recommended due to the amount of moisture the mushrooms have. The texture will change and they will become soggy.
My collection of delicious and easy appetizers is ever expanding, but be sure to check out some favorites below:
Yes! You can prepare the filling a day in advance and store it in the fridge. Fill the mushrooms just before baking so they stay fresh and don’t become soggy.
Avoid washing mushrooms under running water, clean them with a brush or damp paper towel instead. Also, don’t overfill the baking dish, and bake them at a high enough temperature so excess moisture can evaporate.
Absolutely. White button mushrooms work great, but cremini (baby bella) mushrooms are a bit more flavorful. Just make sure they’re large enough to hold the filling.
Yes, simply replace the bread with gluten-free bread or use gluten-free breadcrumbs.
You can substitute Pecorino Romano for a sharper flavor, or use a vegetarian hard cheese alternative if needed. But really any kind of cheese you like will work. I think this will also be great with blue cheese.
Definitely! Try adding finely chopped nuts, sun-dried tomatoes, spinach, or even a bit of cream cheese for a richer filling.
