Biscoff and Caramel Apple Bread Pudding

If you haven’t had Biscoff biscuits, you’re truly missing out. They’re those golden, spiced cookies often handed out on airplanes, a small, comforting luxury at 30,000 feet. I’ve always loved how something so simple can evoke a sense of warmth and nostalgia. When I use them in baking, people are often surprised, but they’re actually easy to find and even easier to fall in love with.

Biscoff cookies have a distinct flavor that blends cinnamon, nutmeg, ginger, and cloves, creating a taste that instantly feels like autumn. Those cozy, caramelized notes pair perfectly with apples, especially when the apples are lightly spiced with cinnamon and sugar. And toffee is the natural partner to apples, a pairing that always feels familiar and festive. I grew up loving toffee apples, glossy and sticky and full of magic, the kind of treat that marked the arrival of cooler weather and fall celebrations.

This bread pudding is my grown-up version of that childhood memory. I used fresh Gala apples I picked myself from a local orchard, which made the recipe feel extra special. The combination of textures and flavors is irresistible: the spice and crunch of Biscoff, the soft, custardy interior of the bread, the tender apples, and a drizzle of rich toffee caramel sauce. It’s warm, comforting, and deeply nostalgic, a dessert that feels like wrapping yourself in a blanket on a cool autumn evening.

It’s simple to make but delivers pure comfort with every bite. A cozy, spiced pudding that captures the best parts of the season—apples, toffee, cinnamon, and sweet nostalgia—all baked into one unforgettable dish.

Biscoff and Caramel Apple Bread Pudding

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Yield: 6-8

Author: Dontmissmyplate

Prep time: 25 MinCook time: 1 HourInactive time: 45 MinTotal time: 2 H & 10 M

This cozy autumn dessert combines Biscoff biscuits, apples, and rich toffee caramel sauce in a soft, custardy bread pudding. The crunchy Biscoff topping and sweet-tart apples create a perfect harmony of textures and flavors. Ideal for all gatherings, brunch, or a comforting weekend treat, this bread pudding is simple to prepare and sure to delight family and friends.

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Ingredients

Bread Pudding

• 4 red apples (e.g., Red Delicious or similar), chopped
• 1 ½ tablespoons cornstarch
• 1 ½ cups (about ½ loaf + 1 slice) cinnamon brioche or similar sweet bread, cut into cubes
• 2 large eggs
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon vanilla extract
• ¾ cup milk
• ¾ cup heavy cream
• 8–10 Biscoff biscuits, roughly crumbled (reserve a few whole ones for garnish)

Caramel Toffee Sauce

• ⅛ cup (2 tablespoons) Biscoff spread
• ½ cup dark brown sugar
• ½ cup butter
• ⅛ cup (2 tablespoons) heavy cream or coconut milk
• ½ teaspoon sea salt (optional)
• Splash of vanilla extract (optional)

To Serve

• Caramel toffee sauce (from above)
• Vanilla or caramel ice cream

Instructions

1. Chop the apples into small to medium pieces. You can peel them if you prefer, but leaving the skin on adds texture and fiber. Toss the chopped apples with the cornstarch and a sprinkle of cinnamon. Set aside.
2. Dice the bread into medium cubes. Crush most of the Biscoff biscuits, reserving a few whole ones or larger chunks for garnish later.
3. In a large bowl, whisk together the eggs, milk, cream, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
4. In a small saucepan, melt the butter over low heat. Stir in the brown sugar and cook gently for 2–3 minutes, allowing it to bubble slightly.
5. Add the Biscoff spread and stir continuously. If the mixture looks like it’s separating, keep stirring—it will come together once you add the cream.
6. Pour in the heavy cream (or coconut milk) and continue stirring until smooth and glossy. Remove from heat and stir in the salt and vanilla if using.
7. Pour half of the caramel toffee sauce over the prepared apples and stir gently to coat.
8. Grease a baking dish and add the bread cubes, coated apples, and crushed Biscoff. Gently toss to combine, being careful not to break the bread.
9. Pour the custard mixture evenly over the bread mixture. Gently press down with a spatula to ensure all the bread is soaked.
10. Brush any dry edges with a bit of extra milk or cream. Cover and let soak in the refrigerator for 30 minutes.
11. Preheat the oven to 350°F (175°C).
12. Before baking, let the pudding sit at room temperature for 10 minutes (this helps it bake evenly).
13. Place a few whole Biscoff biscuits on top if desired, cover loosely with foil, and bake for 1 hour.
14. In the last 5 minutes, uncover and switch to broil to brown and crisp the top.
15. Allow the bread pudding to cool for at least 10 minutes before slicing. (Because of the apples, it will be slightly softer than a traditional bread-only pudding.)
16. Serve warm with the remaining caramel toffee sauce and a scoop of ice cream.

Nutrition Facts

Calories

410

Fat (grams)

22 g

Carbs (grams)

49 g

Fiber (grams)

3 g

Sugar (grams)

32 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Pumpkin Harvest Loaf with Walnuts and Chocolate

Fall is finally here in the U.S. The air has taken a crisp turn, apple orchards are buzzing, Oktoberfests are in full swing, and pumpkin season is at its peak. Baking has also picked up, especially anything with pumpkin, from pies to breads. It is the perfect time to bring cozy flavors into your kitchen.

In Zimbabwe, pumpkin is a staple ingredient, though it is often simply boiled or added to stews. We rarely explore its potential in baked goods. This loaf is a way to celebrate the pumpkin harvest and show just how versatile this humble vegetable can be. It turns naturally sweet and tender, creating a loaf that is comforting, fragrant, and perfect for fall.

This pumpkin loaf is lightly sweet, moist, and spiced. Walnuts and dark chocolate add texture and richness, while a sprinkle of pumpkin seeds on top gives a rustic, festive finish. You can enjoy it plain and warm, with butter and honey, or with a light drizzle of icing to control the sweetness. It is flexible, allowing you to adjust the flavors to your preference.

A good loaf of bread is essential in any home baker’s repertoire. This pumpkin harvest loaf is easy to make and works beautifully with fresh or canned pumpkin. It is a wonderful way to add warmth, seasonal flavor, and a little bit of indulgence to your fall baking lineup.

Yield: 8-10

Author: Dontmissmyplate

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Pumpkin Harvest Loaf with Walnuts and Chocolate

A moist and lightly spiced pumpkin loaf perfect for fall. Packed with walnuts, dark chocolate, and topped with pumpkin seeds and turbinado sugar, this bread is perfect for breakfast, tea time, or a cozy snack.

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

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Ingredients

• 1 and ½ cups pumpkin puree
• 2 large eggs
• ¼ cup honey or maple syrup (use sugar if you prefer it sweeter)
• 2 tablespoons melted butter
• 1 to 2 tablespoons milk (start with one; add more if the batter feels too thick)
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• 1 and ½ cups white whole wheat flour or all-purpose flour
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ cup chopped walnuts
• ¼ cup pumpkin seeds (plus extra for topping)
• ¼ cup dark chocolate, roughly chopped
• Turbinado sugar, for garnish

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper or lightly grease it.
2. In a large bowl, whisk together pumpkin puree, eggs, honey, melted butter, sour cream, vanilla extract, and lemon juice until smooth. Do not add milk yet.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, sugar, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined. If the batter is too thick, stir in one to two tablespoons of milk to reach a smooth, slightly thick consistency. Do not overmix.
5. Gently fold in chopped walnuts and roughly chopped dark chocolate.
6. Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds and a little turbinado sugar on top for crunch and sparkle.
7. Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the loaf cool slightly before slicing. Serve warm with butter, honey, or your favorite spiced glaze.

Notes

Tips and Serving Ideas

• For extra moisture, replace the sour cream with plain yogurt.
• Add a teaspoon of pumpkin spice blend instead of individual spices for convenience.
• If you prefer more sweetness, drizzle a simple icing made from powdered sugar and milk once the loaf cools.
• Toast a slice and spread with butter for an easy fall breakfast.

Nutrition Facts

Calories

225

Fat (grams)

11 g

Carbs (grams)

28 g

Fiber (grams)

2 g

Sugar (grams)

13 g

Protein (grams)

5 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2025/10/8/chocolate-walnut-pumpkin-bread

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Spiced Caramel Coffee Cake (Hot Cross Bun Style)

I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.

The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.

This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.

Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?

Yield: 12

Author: Dontmissmyplate

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Spiced Caramel Coffee Cake (Hot Cross Bun Style)

A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.

Prep time: 20 MinCook time: 40 MinInactive time: 15 MinTotal time: 1 H & 15 M

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Ingredients

Cake Batter

• 1¾ cups (220g) white whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup (100g) brown sugar
• ½ cup (120ml) neutral oil (or melted butter)
• 2 large eggs
• 1 cup (240ml) milk (or buttermilk)
• 1 teaspoon vanilla extract
• ½ cup (75g) raisins

Caramel Swirl

• ½ cup (120g) Hot Cross Bun Caramel Spread

Streusel Topping

• ½ cup (65g) white whole wheat flour
• ⅓ cup (65g) brown sugar
• 1 teaspoon cinnamon
• ¼ cup (55g) cold butter, cubed

Icing Drizzle

• ½ cup powdered sugar
• 6 teaspoons milk or cream
• Splash of lemon juice
• ½ teaspoon vanilla extract
• ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
5. In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
6. Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
7. Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
10. In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.

Notes

Tips

• If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
• Swap raisins for dried cranberries or chopped dates if preferred.
• This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
• If you don't want the darker color, use white sugar or all-purpose flour.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2025/9/12/caramel-raisin-coffee-cake-hot-cross-bun-vibes

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Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).

One-Can Guava Cobbler

A tropical twist on the Southern summer classic—made easy with just one can of guava.

Who doesn’t love a warm, comforting bowl of peach cobbler during the summer? It’s golden, gooey, sweet, and just a bit tangy, topped with cold vanilla ice cream melting into the crispy edges? Bliss. But what if we could give that Southern classic a tropical upgrade?

That’s where guava comes in.

I grew up with a guava tree in my backyard in Zimbabwe, and despite being surrounded by its sweet, fragrant fruit, I never thought to use it in desserts, not even jam. Where I’m from, guava was more of a snack or juice ingredient than anything else. But after moving to the U.S., I realized that guava doesn’t get nearly enough love, especially outside of Caribbean or Latin cuisine.

This cobbler changes that.

We’re taking the soul of a traditional cobbler and infusing it with tropical flavor using just one can of guava (though feel free to double or triple the recipe if you're feeding a crowd). It's sweet, buttery, warmly spiced, and perfect served hot with a generous scoop of vanilla ice cream.

Trust me: if you like peach cobbler, you’re going to love this.

This recipe serves 2 generous portions, or just 1 if you're having a me time moment. No judgment. Dig in.

Tips & Variations

• Want more topping? Just double the batter recipe for a thicker, cakier crust.

• Like it tangier? Add more lemon juice or a pinch of lime zest to the guava filling.

• You can substitute fresh guava (peeled, seeded, and sliced) if you have access to it, just add more sugar and liquid.

• This is for guava of course but you can experiment with berries, apples and cherries (or go traditional with peaches, and some fruit you’ll want to cook down first with the filling).

Yield: 2-3

Author: Dontmissmyplate

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One-Can Guava Cobbler

Give your classic Southern peach cobbler a tropical twist with this easy guava cobbler recipe, made with just on3 can of guava! Sweet, buttery, and warmly spiced, it’s the perfect summer dessert served hot with vanilla ice cream. A unique fusion of Caribbean flavor and Southern comfort that’s simple, nostalgic, and unforgettable.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

For the Guava Filling:

• 1 tablespoon butter, melted (for greasing the pan)
• 1 can guava in syrup (I used Koo's, 410g)
• 1/4 cup brown sugar
• 1 tablespoon white sugar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

For the Batter:

• 1/2 cup all-purpose flour
• 1/8 cup white sugar
• 1/8 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 1/8 cup boiling milk or water (milk adds richness)
• 1 1/2 teaspoons cinnamon sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F (200°C).
2. In an 8x8 inch baking dish (or similar size), add 1 tablespoon of melted butter and swirl to coat the bottom and sides. This adds flavor and keeps things from sticking.

Make the Guava Filling

1. Drain the guava, saving a tablespoon or two of syrup if you'd like to drizzle over the finished cobbler.
2. In a bowl, combine the drained guavas with 1/4 cup brown sugar, 1 tablespoon white sugar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
3. Gently stir to coat, being careful not to mash the guava, they’re more delicate than peaches.
4. Carefully spoon this mixture into the prepared baking dish.

Make the Cobbler Topping:

1. In a mixing bowl, combine 1/2 cup flour, 1/8 cup white sugar, 1/8 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
2. Add 3 tablespoons of cold butter, and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
3. Stir in the boiling milk or water just until a dough forms. Do not overmix, or the topping will be tough.

1. Drop spoonfuls of the dough over the guava filling, then use your fingers or the back of a spoon to gently spread it out. It doesn’t need to be perfect or fully covered, rustic is beautiful.
2. Sprinkle the top evenly with cinnamon sugar.
3. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
4. Let cool for a few minutes (if you can wait), then serve warm with a scoop of vanilla ice cream or even coconut whipped cream for an extra tropical vibe.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

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Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).

Chef Deepak’s Speke Resort Inspired Chocolate Brownie Pudding with Coconut Cream Ganache

A Sweet Memory from Speke Resort: Deepak’s Chocolate Pudding Reimagined

A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.

You can read more about my first (and hopefully not last!) trip to Uganda, but long story short: one of the highlights of my time at Speke Resort, where I stayed for a conference, was a surprising and unforgettable dessert served during our farewell party by the poolside.

The night my team hosted a closing dinner, there was a gorgeous buffet of grains, salads, grilled vegetables, proteins fresh off the fire — and of course, a dessert station.

One of my colleagues returned to our table raving about a chocolate dessert he’d just tried. “It’s incredible,” he said, “but I’m not quite sure what it is.” Curious, I walked over to the dessert table, read the label, and saw it was simply titled “Chocolate Pudding.”

I served myself a scoop alongside some fresh fruit (no need for ice cream — Uganda’s fruit is impeccable), and took a bite. What I tasted was unforgettable: rich, warm, gooey, chocolatey, and deep in flavor — like a fudgy brownie swimming in silky chocolate ganache. It wasn’t overly sweet, and there were hints of brown sugar, caramel and nuttiness that made it absolutely irresistible. Most of us went back for seconds.

A day or two later, during our final luncheon, I mentioned the pudding to the resort staff — and to my surprise, the chef himself, Chef Deepak, came out to meet our group. He generously shared how he developed the dessert, which was originally inspired by classic pudding recipes but made with thoughtful East African twists.

Since food writing is one of my passions, I made sure to jot down his notes — and even snapped a photo with him to remember the moment.

My Adaptation

Back home in the U.S. weeks later, I recreated the pudding in my own kitchen. To make it my own — and to accentuate the almond flavors and add another tropical element, coconut — which I coconut at multiple levels and is common in castle parts of neighboring Kenya and Zanzibar:

• Toasted coconut on top

• Coconut sugar in the batter

• A lush coconut cream-based ganache poured over the cooled brownie pudding

I also added almond extract to the batter to enhance the almond flour, and toasted slivered almonds for the topping to bring extra texture and depth.

What I ended up with is a layered, rich, satisfying dessert with fudgy depth, nutty warmth, and creamy tropical sweetness. I like to think of it as a tribute to that night in Uganda — and to the kindness, generosity, and talent of Chef Deepak.

This pudding is not overly sweet, and great with some tropical fruit such as papaya, berries, pineapple, pears, and passion fruit.

General Tips:

• Make sure you use the highest quality ingredients possible! It will make all the difference.

• To enhance the flavour, warm up your single serving for about 30 seconds.

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Yield: 18-20

Author: Dontmissmyplate

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Chocolate Brownie Pudding with Coconut Cream Ganache

A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.

Prep time: 25 MinCook time: 45 MinInactive time: 1 HourTotal time: 2 H & 10 M

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Ingredients

Brownie Pudding Ingredients

• 500g unsalted butter (about 4.5 sticks), melted
• 2⅓ cups coconut sugar (or granulated sugar)
• 5 large eggs
• 2 cups almond flour
• 2½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Ganache – Part 1 (Soaking Layer, 2 batches total)

• 2 cups coconut cream
• 2 cups chocolate melting wafers
• 2 tablespoon maple syrup or honey (optional)
• 1 teaspoon vanilla extract

Ganache – Part 2 (Warm Drizzle, 2 batches total)

• 2 cans (13.5 oz each) coconut cream
• 20 oz chocolate melting wafers
• 2 tablespoons maple syrup or honey (optional)
• 1 teaspoon vanilla extract

Toppings

• ½ cup chopped almonds, toasted
• ½ cup shredded coconut, toasted

Instructions

1. Preheat oven to 325°F (165°C). Grease and line a 9×13 inch baking dish.
2. In a large bowl, beat the eggs and sugar until light and fluffy.
3. Stir in melted butter, vanilla, and almond extract.
4. In a separate bowl, whisk together almond flour, all-purpose flour, cocoa powder, and baking powder.
5. Fold dry ingredients into wet until just combined.
6. Pour into the baking dish and bake for 25 minutes. If browning too quickly, tent with foil and bake another 15–20 minutes.
7. Let cool 20–30 minutes.
8. Make the soaking ganache (Part 1). Heat 2 cups coconut cream until hot (not boiling). Pour over 2 cups chocolate wafers. Add vanilla and honey if using. Sit for 2–3 minutes, then stir until smooth, then cool.
9. Break the pudding into large chunks to expose the soft interior.
10. Chill the dish for at least 1 hour, or even overnight.
11. Toast chopped almonds and shredded coconut in a dry pan or oven at 325°F (165°C) for 5–7 minutes until golden and fragrant. Set aside to cool then place in air-tight containers until ready to use.
12. Take similar steps as before. Heat the cans of coconut cream until hot (not boiling) and pour over the chocolate wafers, and let the ganache sit 2–3 minutes, then stir until smooth. Add the vanilla and honey.
13. Make the drizzling ganache (Part 2). About 10 minutes before serving, heat 1 can of coconut cream until hot (not boiling).Pour it over 10 oz chocolate wafers, and let it sit 2–3 minutes, then stir until smooth. Add vanilla and honey. Warm the rest when ready to use and repeat for each serving.
14. In four smaller serving dishes, add ¼ of the broken brownie pudding to each.
15. Pour ½ batch of soaking ganache over each portion (keep in the fridge otherwise). The texture should resemble wet, rich soil after heavy rain.
16. Drizzle with fresh ganache and top with toasted almonds and toasted coconut. Serve each dish slightly warmed or at room temperature.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Honey and Lemon Tea Cakes

A Taste of Comfort and History in Every Bite

Few rituals are as comforting—or as quietly elegant—as tea time, and nothing pairs better with it than simple, beautiful cakes. Whether it’s the deep, mellow sweetness of honey or the bright zing of lemon, both flavors offer a nostalgic warmth that feels perfectly at home beside a steaming cup. These Honey and Lemon Tea Cakes celebrate that timeless combination of flavor and pause, turning even the most ordinary afternoon into something a little more special.

As someone from Zimbabwe, a former British colony, tea time was woven into the fabric of daily life—an inheritance of colonial history that, like many things, we've adapted and made our own. Despite its complex roots, I still find joy in the tradition: the quiet comfort, the small bites, the act of slowing down. It’s a moment I continue to embrace, not for what it was, but for what it’s become—a space for connection, reflection, and a little sweetness shared.

Honey Cakes for Tea Time – A Cozy Classic

Golden, tender, and delicately sweet, these Honey Cakes are a perfect companion for your afternoon tea ritual. Infused with the natural warmth of honey, they’re soft, comforting, and just sweet enough to satisfy without overpowering. Whether you serve them plain or with a touch of glaze, these little cakes bring a timeless, cozy charm to any teatime table.

Lemon Cakes for Tea Time – Bright and Zesty

Light, fragrant, and bursting with citrus, these Lemon Cakes are a refreshing twist on a tea-time favorite. With their soft crumb and fresh lemon zest, they strike a perfect balance of tart and sweet. Ideal for spring afternoons or any time you need a sunny lift, these cakes pair beautifully with black or green tea—and a good conversation.

Light, Lovely Cakes for Gatherings that Celebrate the Season

There’s no better season for a tea time gathering than spring—when the days are longer, the blooms are fresh, and everything feels a little more hopeful. It’s the perfect time to set out a pot of tea, gather a few friends, and fill the table with light, fragrant bakes that match the mood of the season. These Honey and Lemon Tea Cakes fit beautifully into that picture: the honey brings a cozy warmth, while the lemon adds a bright, citrusy lift. Whether you serve them in a garden, on a balcony, or by an open window, they’re just the kind of treat that makes a spring tea party feel like something special.

Yield: 48

Author: Dontmissmyplate

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Honey and Lemon Tea Cakes

Soft, citrusy, and gently sweet, these Honey and Lemon Tea Cakes are perfect for spring gatherings or a cozy tea break. Made with real honey and fresh lemon zest, they’re simple, elegant, and full of timeless flavor.

Prep time: 20 MinCook time: 15 MinInactive time: 10 MinTotal time: 45 Min

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Ingredients

Lemon Cakes

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• Lemon zest of 1 lemon
• 2 eggs
• 1/2 cup warm water
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 2 lemons, sliced thinly

Honey Cakes

• 1/2 cup honey
• 1/2 cup butter, melted
• 2 eggs
• 1 cup coconut sugar
• 1 cup all-purpose flour
• 1/2 cup whole wheat white flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup spiced black/masala milk tea, warmed

Instructions

Honey Cakes

1. Mix the wet ingredients and dry ingredients in separate bowls.
2. Add the dry ingredients to the wet, alternating with the tea, and gently mix with a spatula until just combined—do not overmix. Let the batter rest for about 5 minutes.
3. Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, you can bake one batch first (either honey or lemon), then prepare and bake the second.
4. Sprinkle sliced almonds or shredded coconut in the center of each cake to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Lemon Cakes

1. First, prepare the candied lemon slices. In a nonstick saucepan over medium heat, toss the lemon slices with sugar until evenly coated. Cook for 3–4 minutes, until the sugar begins to thicken and the lemons soften slightly. Be careful not to overcook or caramelize the sugar. Set aside to cool in the pan. You can work in batches to prevent the slices from sticking together.
2. Next, mix the dry and wet ingredients in separate bowls.
3. Add the wet ingredients to the dry, alternating with the warm tea, and gently stir with a spatula until just combined and no lumps remain—avoid overmixing. Let the batter rest for about 5 minutes.
4. Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, bake one batch at a time (either lemon or honey), then prepare and bake the second.
5. Top each mini cake with a cooled candied lemon slice to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts

Calories

83

Fat (grams)

2.7 g

Carbs (grams)

12.8 g

Sugar (grams)

5.7 g

Protein (grams)

1.8 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-bake/2025/5/6/honey-and-lemon-tea-cakes

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Holiday "Christmas Crack" Toffee with Pretzels and Coconut

One of my favorite sweets is English toffee! Hard or soft, this candy (made of butter and caramelized sugar) is a treat many people find irresistible, hence the surging demand around the holidays when people are gathering and looking to satisfy their sweet tooth. Toffee also makes a great gift and is ideal for late-night snacking! 

Traditional English toffee doesn't typically come with nuts, though the American version is often topped with crushed almonds. 

The fun thing about toffee for the holidays? You can pretty much add whatever toppings you want. In this case, I add some pretzels for extra crunch and saltiness and make up for the saltine crackers many people use for the bottom layer. The coconut adds another dimension of sweetness, but much more subtle than the sugar, of course! Although almonds tend to be the most popular nuts, as I mentioned, I'm a huge fan of toasted pecans and walnuts all the same.  

What's the most important part about making toffee? If you want that perfect crunch, not chewy, but a light, brittle crunch that still melts in your mouth (too solid, and your teeth might shatter!), you'll need to heat the butter and sugar mix to 285-300F before pouring it onto a solid, nonstick surface before chilling. 

Yield: 25

Author: Dontmissmyplate

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Holiday "Christmas Crack" Toffee with Pretzels and Coconut

Nuts add texture and enhance the taste of other ingredients the more elaborate versions of toffee have. In this recipe, the pretzels add the salty component balanced out by the sugar, making for an addictive sweet and salty bite, hence the "Christmas crack" reference (I believe)! This is in addition to the high temperature needed to achieve the "hard crack" stage in the preparation process.

Prep time: 5 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 25 M

Ingredients

• 2 cups butter
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted chopped pecans
• 1/4 cup unsalted chopped walnuts
• 1/4 cup desiccated coconut
• 1 teaspoon sea salt (optional)
• 1/2 cup thin pretzels

Instructions

1. Roughly chop the pecans and walnuts, place them on a baking sheet in an oven at 400F and toast for 12-15 minutes until crispy; remove from the oven.
2. In a medium-sized pot, melt the butter and stir in the sugar occasionally to dissolve it. Bring to a gentle boil on medium-low heat (depending on your stove) until it turns amber in colour and the temperature reaches 285F.
3. Remove from heat and pour onto a foil-lined baking tray. Allow the toffee to set for about 1 minute, then sprinkle with chocolate chips evenly. Spread with a spatula and allow the chocolate to melt.
4. Sprinkle the nuts, coconut, sea salt, and crushed pretzels, and gently press the toppings into the toffee with the spatula. Move to the fridge and chill until hardened. Enjoy!

Nutrition Facts

Calories

298

Fat (grams)

22.5 g

Carbs (grams)

25.6 g

Sugar (grams)

20.4 g

Protein (grams)

1.4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Brown Butter Chocolate Chip Cookies

Who doesn’t like hot, fresh cookies? Especially when they are loaded with chocolate chunks and chips! This is a quick and easy recipe you can whip up at any point. You can also refrigerate the cookie dough balls and use them for the next few 2-3 weeks, or store them in the freezer for 3 months.

Cornmeal and Condensed Milk (Chess) Pie

I grew up eating custard, which forms the basis of some of my favourite desserts. Cornmeal was a staple in my household, so aside from cornbread and sadza, I’m not opposed to using it in other recipes, such as a custard pie! Then there was glorious condensed milk. Luckily I'll never have to give it up because there are dairy-free versions, the creamy sweetness is unparalleled.

The inspiration for this recipe was the chess pie, an old recipe with origins in England made in many American Southern states, Virginia and New England. The main ingredients are typically milk, eggs, butter, sugar and cornmeal. I used condensed milk and evaporated milk to add to the richness. The cornmeal, of course, adds a bit of texture (but that also depends on the coarseness).

Lemon and chocolate are common additions to other chess pie recipes, but I wanted to stick to an original custard-like filling!

Yield: 12

Author: Dontmissmyplate

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https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

Cornmeal and Condensed Milk (Chess) Pie

Who doesn't love a good slice of pie? Although flavours such as pumpkin and sweet potato are considered seasonal, chess pie can be served at any time of the year for dessert or with afternoon tea or coffee.

Prep time: 10 MinCook time: 1 H & 5 MInactive time: 4 H & 15 MTotal time: 5 H & 30 M

Ingredients

• 1 pie crust (at room temperature)
• 1/4 cup cornmeal
• 1/4 cup condensed milk
• 1/4 cup water
• 1 tablespoon apple cider vinegar or lemon juice
• 1/4 cup evaporated milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon flour
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 eggs
• 1 cup sugar
• 1/2 cup (8 tablespoons) butter

Instructions

1. Roll out the pie crust in a pan. Poke small holes at the bottom and sides of the crust with a knife or fork, then put in the freezer for 15 minutes.
2. Blind bake the pie crust at 425F for another 15 minutes, using pie weights, dried beans or rice on a piece of parchment paper to help make sure the crust doesn't form air pockets that puff up.
3. Once your crust is done, set aside and turn your oven down to 350F.
4. For the custard filling, beat the eggs and sugar until well incorporated. Whisk in the condensed milk, butter, water, vanilla, almond, vinegar, and evaporated milk.
5. Whisk in the flour, salt, cinnamon, and cornmeal. All ingredients should be evenly combined. Your filling will be a bit watery, but it will have time to set.
6. Bake the pie for 45-50 minutes, until it sets and is firm to touch. Let the pie cool at room temperature to finish setting for about 4 hours then chill before serving.
7. Dust with icing sugar or cinnamon!

Nutrition Facts

Calories

437

Fat (grams)

22.7 g

Carbs (grams)

54.6 g

Sugar (grams)

42.8 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

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Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).

Caramel Peanut Butter Blossoms

If you're a sucker for caramel, peanut butter or chocolate, you'll love peanut butter blossoms. These cookies are best served soon after baking or within 2-3 days and are certainly a must for any holiday gift boxes you may be putting together.

Typically peanut butter blossoms are topped with regular Hershey Kisses, but I love caramel and personally think the addition in this recipe, a slight change, makes a huge difference!

The tricky thing about the cookies is their propensity to dry out a bit. The key is not to overbake them and be wary of the amount of flour or other dry ingredients added. However, there will be natural splits and crinkles.

Side note about these iconic cookies (courtesy of a 1957 Pillsbury Bake-Off contest). If you are loyal to Hershey, there are caramel-stuffed Kisses you can use. It's up to you! In my case, Rolos were available.

Yield: 12-15

Author: Dontmissmyplate

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Caramel Peanut Butter Blossoms

Peanut butter blossoms are one of the most popular holiday cookies for a reason. They are soft, easy to make, children love them, and most people love peanut butter! They also just look and feel like the holidays.

Prep time: 10 MinCook time: 10 MinInactive time: 30 MinTotal time: 50 Min

Ingredients

• 1/4 cup butter
• 1/4 cup peanut butter
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 beaten egg
• 1/2 cup all-purpose flour
• 1/4 cup + 2 tablespoons whole wheat white flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 12 Rolos or Caramel Hershey kisses

Instructions

1. Cream the peanut butter, butter and sugars until light and fluffy in a stand mixer or electric hand mixer.
2. Sift and whisk the flours, baking soda, and salt in a separate bowl.
3. Beat the egg and vanilla together, then mix into the creamed mixture (with the paddle attachment) until just combined. Don't overmix mix!
4. Slowly add the flour and mix until just incorporated and soft dough forms.
5. Scoop the dough with a cookie scoop on a parchment-lined baking tray spaced utu about 2-inches, then chill for 30 minutes in the fridge.

Nutrition Facts

Calories

253

Fat (grams)

12.5 g

Carbs (grams)

33 g

Sugar (grams)

27.6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Cranberry Orange Rusks

Rusks, are a tradition in various parts of southern Africa. Credit for this version goes to the Afrikaaners of South Africa, who needed to preserve bread for long treks, hence the double baking preparation process. Also known as beskuit or cake rusks, these crunchy, semi-sweet treats make great gifts, and you can add raisins, sesame seeds, pumpkin seeds, or whatever else you like to the mix. They are perfect for dunking at tea time or on your coffee break, whether at 10 am before lunch or 4 pm before dinner.

One essential component when making rusks is buttermilk. The acid helps soften the bread/cake dough, and the cultures add a tang that isn't overwhelming.

I added cranberries and orange peel for this recipe to give them a festive, holiday season flare. The cranberries littered throughout the rusks offer a sweet, tangy bite white the orange provides a citrusy undertone, and we already know orange and cranberry pair well!

There is no need to get rusks at the store; you can make them at home on your own.

Yield: Approx. 50

Author: Dontmissmyplate

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Cranberry Orange Rusks

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If you haven't tried these baked goods as part of your morning ritual, you're missing out! The dough is placed in a baking tray, returned to the oven, then slow-baked until all the moisture is gone.

Prep time: 15 MinCook time: 3 HourInactive time: 10 MinTotal time: 3 H & 25 M

Ingredients

• 8 cups self-raising flour
• 1 stick + 2 tablespoons butter
• 1 cup granulated sugar
• 1/2 cup coconut sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dried cranberries
• 3 tablespoons orange peel
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons baking soda

Instructions

1. In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
2. Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
3. Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
4. Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
5. Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
6. Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
7. Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
8. Keep in airtight containers for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

2.6

Carbs (grams)

22

Sugar (grams)

6.6

Protein (grams)

2.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Roasted Sweet Potato and Almond Butter Pie

I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!

Sweet potato or pumpkin pie

The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.

I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.

In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.

Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.

Yield: 10-12

Author: Dontmissmyplate

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Roasted Sweet Potato and Almond Butter Pie

This is the upgrade from the pumpkin pie you have been waiting for. The subtle, nutty undertones from the almond butter mixed with the caramelized, roasted sweet potatoes in a spiced, condensed milk-based medley scream the holiday season.

Prep time: 35 MinCook time: 90 MinTotal time: 2 H & 5 M

Ingredients

Filling:

• 1 lb. sweet potatoes
• 1 3/4 teaspoons pumpkin pie spice
• 2 tablespoons olive oil
• 1 1/2 - 2 cups roasted sweet potato puree (as above)
• 14 oz/1 can condensed milk
• 4 tablespoons almond butter
• 5 tablespoons milk
• 5 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 teaspoon ground ginger
• 2 tablespoons butter

Crust:

• 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
• 1 tablespoon pumpkin spice
• 8 tablespoons butter, melted

Instructions

1. Blind bake the crust for 5 minutes at 350F, remove to cool.
2. For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
3. Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
4. Serve room temperature or cold with whipped cream.

Nutrition Facts

Calories

826

Fat (grams)

39.4 g

Sat. Fat (grams)

13.4 g

Carbs (grams)

111 g

Sugar (grams)

63.5 g

Protein (grams)

12.6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Vanilla Bundt Cake with Cream Cheese Icing

This recipe is all you need for a birthday! A simple vanilla cake with some funfetti sprinkles.

Inspired by the German Gugelhupf, bundt cakes are one of my favorite tea-time treats.

What is the difference between yellow and white cake?

To be clear, this is a yellow vanilla cake. The egg yolks determine the distinction between the two. This difference shows in the colour, texture, and fat content - a white cake has less fat with the removal of yolks and tends to be spongier from the whipped egg whites. However, both are delicious but can serve different purposes. Think angel cake versus, well, this!

How to make a cake moist?

I am not a professional baker, but the answer to this is simple: add more moisture! You will be grateful to add an extra wet ingredient or two to the mix. There are a few you can incorporate into the batter, including:

• Yoghurt

• Cream cheese

• Sour cream

• Ricotta

Those are some of my go-to ingredients, but oil, eggs, milk, and heavy cream also aid you.

You also want to be mindful if you use alternative flours. Protein content can affect how dry the flour is, so you want to ensure the moisture you add matches up accordingly. Cake flour, for instance, is drier and crumblier as it has less protein. For this recipe, stick to the all-purpose if possible. Otherwise, look up what it will mean if you use wheat flour, for example, for the other ingredients!

What is the best frosting for cakes?

That is up to you. I am not a huge fan of buttercream icing, one of the most popular homemade cakes. I can eat it, but I prefer cream cheese frosting - its tangier cousin - or whipped cream, depending on the final product. I find the cream cheese removes the metallic taste in icing sugar, which can throw off your entire cake even if the batter is good. In this case, I recommend being a little heavy-handed with any extracts or zests you use to accent the icing, such as lemon and vanilla. Along with a bit of heavy cream, this will mask the icing sugar taste and give your icing some personality!

Yield: 12-14

Author: Dontmissmyplate

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Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Basque Cheesecake with Pumpkin Caramel Sauce

Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.

Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.

I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.

If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.

Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.

Yield: 8-12

Author: Dontmissmyplate

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Basque Cheesecake with Pumpkin Caramel Sauce

This version of the Spanish-born 'burnt' cheesecake is the perfect vehicle to highlight seasonal flavours, balancing a bright, creamy sweetness with a smokey crust.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 6 HourTotal time: 7 H & 45 M

Ingredients

Cheesecake

• 4 (8-ounce) boxes of cream cheese, softened
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond or maple extract
• 1/2 teaspoon sea salt
• 1 teaspoon orange zest
• 2 cups heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1 2/3 cups granulated sugar
• 1/4 teaspoon cinnamon

Pumpkin/Sweet Potato Caramel

• 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
• 1/3 cup heavy cream
• 1 tablespoon pumpkin spice
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut or granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

Cheesecake

1. In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
2. Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
3. Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
4. Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
5. Add the heavy cream and salt, then fold again without overmixing.
6. Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
7. Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
8. Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
9. Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
10. While the cheesecake is cooking, make the caramel.
11. Serve the cheesecake with the sauce and enjoy!

Pumpkin/Sweet Potato Caramel

1. Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
2. Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
3. Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
4. Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.

Nutrition Facts

Calories

485

Fat (grams)

36.4 g

Sat. Fat (grams)

22.1 g

Carbs (grams)

32.8 g

Fiber (grams)

0.1 g

Sugar (grams)

28.3 g

Protein (grams)

9.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Flourless Chocolate Cake with Beet-Tinted Frosting

Unless you're allergic, it's hard to celebrate Valentine's day without chocolate or a dessert. Decadent and sophisticated, this recipe will easily steal the show at the end of a meal.

If you're gluten-free, here's a solution! Or even if you aren't but want to whip up something quick, easy, but still delicious without a lot of ingredients, this is it.

We credit Italians for this dense treat made by whipping chocolate custard and baking it. The egg whites and beating process helps raise the cake as it cooks, and voila!

When ready, you can dust with icing sugar, or make frosting and perhaps layer the cake. In this case, I used a bit of beet juice to add a pink hue and strawberries to garnish for a bit of fun.

Make this for two on a romantic date or double the recipe to share. You may have some extra bits to nibble on if you plan to shape it like this!

Serve it right away for the best consistency and let the cake sit at room temperature for a few minutes before enjoying.

Yield: - 4 +

Author: Dontmissmyplate

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Flourless Chocolate Cake with Beet-Tinted Frosting

( 0 reviews )

Don't wait for Valentine's Day to make this decadent but not overly sweet treat! This flourless chocolate cake is straightforward to make and gluten-free! All you need are eggs and chocolate. Should you want some pink frosting, get a little beet juice.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Cake:

• 4 egg yolks
• 4 egg whites
• 8-9 ounces semi-sweet chocolate
• 1 teaspoon vanilla extract
• 1/2 cup dark or white chocolate (to dip strawberries)
• 3-4 fresh whole strawberries
• Sprinkles

Frosting:

• 1/2 cup butter, room temperature
• 1 1/2 cups icing sugar
• 1 tablespoon beet juice
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 teaspoon lemon juice

Instructions

1. Separate the egg yolks from the whites into two bowls.
2. Heat the dark chocolate for 30 seconds-1 minute and stir until melted—repeat or add a little heavy cream to thin if necessary (in microwave or stovetop).
3. Beat the eggs whites with an electric mixer until stiff peaks form.
4. Mix the yolks with the chocolate one at a time, then combine the egg whites in batches.
5. Transfer the batter to a greased and lined cake tin (I used a 9-inch tin but then cut the cake into three heart shapes to layer. If you want a single layer, use a smaller tin).
6. Bake at 325F/170C for 35 minutes. Flip over the tin to loosen once cooled and transfer to a plate.
7. While the cake cools, melt the chocolate, dip the strawberries, and refrigerate.
8. Make the frosting, beat all the ingredients with an electric mixer, but gradually add the cream to control the thickness. Use a spatula to ice the cake as you wish.
9. Place them on top of the cake, add sprinkles to garnish and serve.

Nutrition Facts

Calories

834

Fat (grams)

47.3

Carbs (grams)

95

Sugar (grams)

78.1

Protein (grams)

9.5

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Classic Christmas Sugar Cookies

Introduction to Sugar Cookies: A Sweet Canvas for Creativity

When it comes to cookies that are as fun to decorate as they are delicious to eat, sugar cookies reign supreme; with their soft, buttery texture and just the right amount of sweetness, these versatile treats have been a favourite for generations. Perfect for every occasion—whether it's a holiday, birthday party, or a simple afternoon snack—sugar cookies are a delightful addition to any celebration.

What makes sugar cookies so special is their adaptability. They can be rolled and cut into intricate shapes, baked into classic rounds, or dressed up with icing, sprinkles, and all the creative flair you can imagine. They're as much about the experience of making them as they are about enjoying them!

One thing is for sure: the holidays are made by baking. Family time plus a desire for sweet treats make sugar cookies primed to decorate a great choice. Enter sugar cookies, which have been around for centuries, interestingly enough.

Use this recipe for your Christmas or end-of-year cookie tray, and keep them going! You can try some of my other recipes on this website:

• Pink Dulce de Leche Linzer Biscuits

• Cinnamon and Pear Shortbread Biscuits

• Brown Butter Chocolate Chip Cookies

• Gingerbread Man Biscuits

• Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)

Want some tips on how to bake perfect sugar cookies every time? Try following some of these tips.

1. Use Room-Temperature Ingredients

   Allow butter and eggs to come to room temperature before starting. This ensures even mixing and gives the dough a smooth, cohesive texture.

2. Don’t Overmix the Dough

   Cream the butter and sugar just until light and fluffy, then mix in the dry ingredients until just combined. Overmixing can lead to tough cookies.

3. Chill the Dough

   Chilling the dough for at least 1–2 hours (or overnight) helps it firm up, making it easier to roll and cut without sticking. It also prevents spreading during baking.

4. Roll Dough Evenly

   Use rolling pin guides or place two wooden dowels on either side of the dough to ensure an even thickness. This helps the cookies bake evenly.

5. Don’t Overflour When Rolling

   Use a light dusting of flour on your rolling surface. Too much flour can dry out the dough and make the cookies crumbly.

6. Keep Shapes Crisp

   After cutting the dough into shapes, chill the cut cookies on the baking sheet for 10–15 minutes before baking. This helps maintain their shape.

7. Bake on Parchment Paper or Silicone Mats

   These prevent sticking and ensure even browning. Avoid greasing your baking sheet, as this can cause cookies to spread.

8. Watch the Baking Time

   Bake just until the edges are set and slightly golden. Sugar cookies can go from perfectly baked to overdone quickly, so keep a close eye on them.

9. Cool Completely Before Decorating

   Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. Decorating warm cookies can cause icing to melt and slide off.

10. Master Your Icing

    Use royal icing for intricate designs and a professional finish, or try buttercream for a softer texture. Thin or thicken your icing as needed to achieve the right consistency.

11. Store Properly

    Store undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies should be layered with parchment paper to avoid smudging.

12. Experiment with Flavors

    Enhance the classic sugar cookie with a splash of vanilla, almond extract, or even citrus zest for a unique twist.

Yield: 45

Author: Dontmissmyplate

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Classic Christmas Sugar Cookies

Christmas is not the same without these cookies! Light, slightly crispy, but not overly sweet. You can have these with or without icing, an activity that can quickly become a yearly ritual.

Prep time: 15 MinCook time: 10 MinInactive time: 3 H & 30 MTotal time: 3 H & 55 M

Ingredients

Cookies

• 3 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 1/2 cups white sugar
• 1 1/2 cups butter, room temperature, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons lemon juice
• Pinch of cinnamon
• 3 tablespoons cream cheese, room temperature, softened
• 1 egg + 2 egg yolks
• 1 teaspoon salt

Icing

• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1 cup icing sugar

Instructions

Cookies

1. To make the cookies, in a medium bowl with an electric mixer, cream the butter, sugar and cream cheese until creamy and fluffy. The sugar should mostly dissolve.
2. Mix with a spatula to ensure all the ingredients combine, then add the vanilla, almond, lemon, and eggs. Beat and then scrape all the batter again into the centre of the bowl.
3. Add the salt and cinnamon, then sift in the flour and baking powder. Fold, then beat the batter with the mixer again on low.
4. Use a spatula to form a soft dough, then transfer to a piece of cling wrap. Flatten into a disc, then chill for at least 3 hours or overnight.
5. Split your dough into 2-3 pieces to make rolling it out more manageable. Roll each one out on a lightly floured surface at least a 1/4 to 1/2 an inch, then use cookie cutter make your shapes.
6. Transfer to a baking tray lined with parchment paper, then chill your dough for another 30 minutes to keep the cookies stiff and in shape.
7. Bake the cookies in batches for 10 minutes at 350F. Set aside to cool on a wire rack before icing.

Icing

1. Place the icing sugar in a bowl and whisk in the remaining ingredients, adjusting and adding more cream or icing sugar to get it to your desired consistency. Double the quantity if you need to.
2. You can also chill the icing in the fridge to make it easier once you begin piping.
3. To add coloring, separate portions of the icing and drop in your desired hue.

Notes

Store the cookies in an airtight container to preserve them for longer.

Nutrition Facts

Calories

132

Fat (grams)

7.1 g

Carbs (grams)

16.7 g

Fiber (grams)

1.6 g

Sugar (grams)

3.8 g

Protein (grams)

1.5 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Cinnamon and Pear Shortbread Biscuits

Introduction to Shortbread Cookies: Simple, Buttery Perfection

Few treats embody the beauty of simplicity quite like shortbread cookies. With just a handful of ingredients—butter, sugar, and flour—these classic cookies deliver a melt-in-your-mouth texture and rich, buttery flavor that's truly irresistible. Strictly by Scottish standards, "one part white sugar, two parts butter, and three to four parts plain wheat flour". The one thing that makes the small number of ingredients scrutinized is the quality, so find the best you can.

Honesty, I can eat these all day long, even though shortbread biscuits are associated with the holidays.

Shortbread cookies have a long history, originating in Scotland and cherished worldwide for their crumbly texture and delicate sweetness. As I noted, they are a staple during holidays, tea time, and special occasions, but their versatility makes them perfect for any time of year. Whether shaped into rounds, fingers, or festive designs, shortbread cookies are as beautiful as they are delicious.

I decided to spruce the cookies up with pear and cinnamon. Both are essential winter flavours, mainly in the dessert department. We tend to turn to dried cranberries, but dried pears offer the same texture and a great taste that pairs wonderfully with cinnamon. Who needs a poached pear with mulled wine spices when you have these crunchy treats that melt in your mouth?

As for the cinnamon chips, you can also turn them into toffee bits and omit the dried fruit altogether.

Here are some practical tips for making perfect shortbread:

1. Use High-Quality Butter

• Butter is the star ingredient in shortbread, so choose a good-quality, unsalted butter for the best flavor. The better the butter, the better the cookie.

2. Keep Ingredients Simple

• Stick to the traditional trio of butter, sugar, and flour. If you’re adding flavors (like vanilla or citrus zest), keep them subtle to maintain the classic shortbread taste.

3. Measure Accurately

• Use a kitchen scale for precise measurements, especially for flour. Too much flour can make the cookies dense instead of light and crumbly.

4. Don’t Overmix

• Mix the dough just until it comes together. Overmixing can develop gluten, leading to tough shortbread instead of the tender, crumbly texture you want.

5. Chill the Dough

• Let the dough rest in the fridge for at least 30 minutes before rolling or shaping. This helps the butter firm up and prevents spreading during baking.

6. Roll Evenly

• For consistently baked cookies, roll the dough to an even thickness. Use rolling pin guides or evenly spaced dowels to achieve this.

7. Prick the Dough

• If making traditional shortbread, prick the surface of the dough with a fork before baking. This allows steam to escape and helps maintain the cookie’s shape.

8. Bake Low and Slow

• Shortbread is best baked at a lower temperature (around 300–325°F or 150–165°C) to prevent browning. The cookies should stay pale with just a hint of golden edges.

9. Use a Sharp Cutter

• If using cookie cutters, make sure they’re sharp to create clean edges. Re-roll scraps sparingly to avoid overworking the dough.

10. Let Cool Completely

• Allow the shortbread to cool fully on a wire rack before handling. They’ll firm up as they cool, making them easier to store and serve.

11. Store Properly

• Store shortbread in an airtight container at room temperature for up to two weeks. Their flavor and texture often improve after a day or two.

12. Experiment with Add-Ins

• While classic shortbread is delightful on its own, you can try variations like adding chocolate chips, nuts, or spices, or even dipping the finished cookies in melted chocolate.

Yield: 40

Author: Dontmissmyplate

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Cinnamon and Pear Shortbread Biscuits

These cookies are the definition of simplicity at its best. Flour, sugar, salt, and butter is you need. That said, you can treat them like a canvas to paint as you will with various dried ingredients.

Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 3 cups white whole wheat or all-purpose flour + extra for dusting
• 1/2 cup + 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2/3 cups dried pears
• 2/3 cups cinnamon chips or toffee bits
• 1 cup butter
• 1 teaspoon vanilla extract
• 2-3 tablespoons water
• Optional: 2-3 tablespoons heavy cream

Instructions

1. In a stand mixer bowl on medium speed with a paddle attachment, beat the softened butter and sugar until incorporated, fluffy and light.
2. Gradually add in the flour and salt at low speed until a dough begins to form. Initially, it will appear dry and won't create a dough that sticks together.
3. Add the finely diced pears (you can also pulse in a food processor) and cinnamon chips and mix until evenly distributed and mix in with a spatula.
4. Add the vanilla, and activate the gluten formation by adding the water and check a small amount with your fingers before bringing the dough together with your hands. Add more water and/or cream as needed to get the dough to stick together but don't put too much liquid! Only enough to work it into a slab.
5. Transfer the dough to a lightly floured surface and use a rolling pin with cling film on top to flatten the dough about a 1/2 inch. Use a cookie cutter or knife to shape the individual cookies.
6. Lay them out on parchment-lined baking trays and pierce with a fork (to ensure the heat gets in the middle during bake time) before chilling for at least 30 minutes.
7. Bake at 350F for 30 minutes, then remove from oven and cool. Enjoy!

Notes

If you use white whole wheat flour, you will likely need to add 2-3 tablespoons of heavy cream when activating the gluten since there is less of it. You can also use all-purpose flour when dusting the surface to shape the dough.

Nutrition Facts

Calories

92

Fat (grams)

5.2 g

Carbs (grams)

10.3 g

Sugar (grams)

4.9 g

Protein (grams)

1.4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Frosted Eggnog and Brandy Cookies

Ginger Biscuit Snickerdoodles

Ginger biscuits hold such a clear, dear memory in my mind. My grandmother always kept a tin of biscuits at her home, and when my siblings and I visited as children, we knew to expect a nibble. The collection included some crunchy ginger biscuits (or gingerbread biscuits, gingersnap, ginger nut, whatever you prefer!

Molasses, brown sugar and a combination of nutmeg, cinnamon, and cloves make these cookies unique. I also added in some crystallized ginger to intensify the flavour. Thanks to Primal Palate Gingersnap Spice (a holiday baking necessity), there won't be any confusion about what you're eating!

What about the snickerdoodle part of this recipe? Well, these New England treats are simple but a fan favourite, and I'm one of them! A soft (or crisp) cookie rolled in cinnamon sugar; this combination is seamless.

If you are looker for a recipe for Gingerbread Man Biscuits, look no more! Click here.

White Chocolate, Rum and Pistachio Truffles

Not sure about you, but I don't make chocolate truffles enough. Yes, they are loaded with sugar, but everything should be consumed in moderation anyway! Truffles are customizable and effortlessly sophisticated. They can serve as a crowd-pleaser, ideal sweet treat or gift, and best of all, a must for the holidays.

Customizable means, well, anything! Although the direction you select typically falls into a category, French vs Spanish truffles, for example.

Along with English toffee, chocolate chip cookies, Linzer cookies, sugar cookies, gingerbread biscuits, peanut butter blossoms, rusks, and Romany creams, you can make the perfect holiday platter, and the truffles can be the cherry on top!