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.
Holiday "Christmas Crack" Toffee with Pretzels and Coconut
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
- 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.
- 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.
- 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.
- 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
298Fat (grams)
22.5 gCarbs (grams)
25.6 gSugar (grams)
20.4 gProtein (grams)
1.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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.
Caramel Peanut Butter Blossoms
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
- Cream the peanut butter, butter and sugars until light and fluffy in a stand mixer or electric hand mixer.
- Sift and whisk the flours, baking soda, and salt in a separate bowl.
- Beat the egg and vanilla together, then mix into the creamed mixture (with the paddle attachment) until just combined. Don't overmix mix!
- Slowly add the flour and mix until just incorporated and soft dough forms.
- 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
253Fat (grams)
12.5 gCarbs (grams)
33 gSugar (grams)
27.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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!
Vanilla Bundt Cake with Cream Cheese Icing
Ingredients
- 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
- 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
- In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
- Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
- Whisk in the vanilla and lemon.
- On medium-low speed, beat the sugar incrementally until slightly fluffy.
- 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.
- Whisk in the oil and milk until well incorporated.
- 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!
- 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.
- 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.
- 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.
- Add the milk, and whisk until the icing continues to smoothen.
- Add the salt and lemon and adjust to your liking.
- When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
- Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.
Nutrition Facts
Calories
657Fat (grams)
34.3Carbs (grams)
83.1Sugar (grams)
61.3Protein (grams)
7.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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.
Flourless Chocolate Cake with Beet-Tinted Frosting
Ingredients
- 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
- 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
- Separate the egg yolks from the whites into two bowls.
- 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).
- Beat the eggs whites with an electric mixer until stiff peaks form.
- Mix the yolks with the chocolate one at a time, then combine the egg whites in batches.
- 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).
- Bake at 325F/170C for 35 minutes. Flip over the tin to loosen once cooled and transfer to a plate.
- While the cake cools, melt the chocolate, dip the strawberries, and refrigerate.
- 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.
- Place them on top of the cake, add sprinkles to garnish and serve.
Nutrition Facts
Calories
834Fat (grams)
47.3Carbs (grams)
95Sugar (grams)
78.1Protein (grams)
9.5I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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.
Cinnamon and Pear Shortbread Biscuits
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
- In a stand mixer bowl on medium speed with a paddle attachment, beat the softened butter and sugar until incorporated, fluffy and light.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
92Fat (grams)
5.2 gCarbs (grams)
10.3 gSugar (grams)
4.9 gProtein (grams)
1.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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!
Biscoff Apple Pie
Apple pie is honestly hard to resist. But so is biscoff! If you’re a fan of both, check out this Biscoff and Toffee Apple Bread Pudding recipe here.
Biscoff isn't too sweet, spiced with warm, fall flavours. Topping an apple pie, the thick layer of smooth warm melted cookie adds great texture and lends the undertones of caramel, brown sugar, cinnamon, nutmeg, and cloves.
Ingredients
5 apples, diced
6 biscoff cookies, crushed (save 1 + 1 tablespoon for garnish)
1/2 cup coconut sugar
2-3 tablespoons lemon juice
1/4 cup flour
1/3 cup biscoff
1 teaspoon cinnamon
1/2 cup heavy cream
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 pie dough crusts, thawed
1 egg (egg wash)
1 tablespoon vanilla extract
Sea salt (optional)
Vanilla ice cream
Instructions
Peel, quarter and thinly slice the apples, then add to a large bowl. Coat with the lemon juice and toss.
Add the flour, crushed biscoff cookies, and spices; evenly coat, stirring with a spoon.
Unroll one pie crust into a pie tin and press down slightly to ensure there aren't any pockets of air on the sides. Pour the apples over.
Roll over the second pie crust on top then use scissors to cut away excess dough. Use a spoon or fork to press and seal the edges, and then make four incisions in the center of the pie. Brush with egg wash then bake for 30 minutes at 350F.
Remove from oven and cool for 2 minutes while melting biscoff in the microwave for about 35 seconds or until melted. Pour over the hot pie.
Sprinkle the crushed biscoff cookies, sea salt, and serve warm with vanilla ice cream.
Peach, Strawberry, and Rhubarb Crostata
Summer is the season of fresh, bountiful produce and finding creative ways to celebrate and enjoy the warm weather. I suggest using the crostata or galette as a vehicle to make use of your fruits and vegetables. This can help reduce waste, make room in the fridge, and whip together a quick meal if you have the pastry ready to go. You can apply this to both sweet and savoury - check out some galette recipes on the website, including Tomato, Thyme and Cheese, Pumpkin, Caramelized Onion, Blackberry, Mint and Ricotta, Cheesy Mushroom Galette with Ricotta and Gruyere, and Asparagus, Snap Pea, and Blue Cheese Galette.
In case you were wondering, “crostata” is essentially the Italian version of a (French) galette, not much of a difference, if any!
I decided to use three in-season fruits/vegetables. Namely, strawberries, peaches and rhubarb! They are a great balance of tartness and sweetness. The lemon, passion fruit, cinnamon, and other spices in the poaching liquid for this recipe will infuse complementary flavours into your filling. You can adjust the sugar depending on your sweetness tolerance; as well as the layering of the filling - you may want to add a few extra pieces on top of each other. This is the number one reasons why I love crostatas, these free form, open face pies are super customizable.
Ingredients
1 large peach, sliced into segments
1 large rhubarb stalk, cut lengthwise then into diagonal diamond-like shapes
1/3 cup strawberries, sliced in half, tops removed
4 cups passionfruit cocktail or fruit nectar (enough to cover the
2 lemon slices
3-4 tablespoons mirin
1 teaspoon lemon zest
1/2 teaspoon almond extract
1 teaspoon vanilla paste or extract
2 cinnamon sticks
2 anise stars
1 teaspoon balsamic vinegar
1/3 cup coconut sugar
1/3 cup cane sugar
2 tablespoons fresh ginger
1 tablespoon sliced almonds
1 pie crust of your making/choice
Egg wash (1 egg + cream)
Turbinado sugar
Ice cream
Instructions
Start by simmering the poaching liquid in a pot deep enough to submerge the fruits/vegetables. Add the passion fruit cocktail, ginger, lemon slices, zest, vanilla extract, almond extract, balsamic, cinnamon and anise on low heat.
Add the sugars and mirin. Once the sugar dissolves, add the fruits and heat for about five minutes. Don't overcook! Remove from the pot, eat and strain — keep the liquid. You can cook it down with butter and make a drizzling sauce.
Arrange the rhubarb, peaches and strawberries in the center of the pie crust, leaving the outside rim of at least 1-2 inches. Fold them over, then brush with egg wash. Sprinkle some almonds and sugar, then bake at 400F for or until the crust is golden brown.
Serve warm with ice cream and eat immediately.
Red Velvet Cream Cheese Swirl Brownies
This recipe is part of a two-part 3-course meal menu. Start with this Avocado and Strawberry Salad, followed by a Roasted Veggie Sheet Pan with Pan Seared Salmon.
Are you a brownie fan? Do you like red velvet? Enjoy the occasional spread of cream cheese? Pairing red velvet and cream cheese is one of the dream teams in the realm of desserts and sweet things.
I have done this numerous times with pumpkin bread, and often favour brownie's' with creamy swirls when I see them in coffees shops. For a social occasion or to treat yourself, you can do it at home!
All you have to do it make your batter and the cream cheese mix - which will add some texture and another flavour element - to your red velvet, chocolate, pumpkin, or whatever goodness you are baking. The cream cheese will also make the brownies moist, which is great for those of us who like our brownies a little sturdy but not dry!
Since these were for a special occasion i.e. Valentine’s’ Day, I used cookie cutter shapes, but you can just cut them into squares once cooled!
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1 cup white granulated sugar
2 eggs
1/2 cup butter
Pinch of salt
Powdered sugar (optional)
Cream cheese mixture:
1 (8-ounce) packet Greek yogurt cream cheese
1 egg yolk
Splash of lemon juice
1/4 cup white granulated sugar
2-3 drops red food coloring
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Instructions
In a small microwavable bowl, melt the butter - about half a minutes should do. You can also do it quickly over high heat in a saucepan. Transfer to a large bowl, then add the salt, baking powder, sugar, salt, cocoa powder, vanilla and almond extract, and red colouring. Mix until combined but don't over mix.
In another small bowl beat the eggs, whisk them into the main batter, and then gently fold into the flour until fully incorporated - you don't want lumps of dry flour!
Pour your brownie mix into a parchment-lined, lightly oil sprayed baking pan (I used one 8 inches by 8 inches). Use a spatula to even out your batter. You can set aside 2-4 tablespoons to drizzle on top of the cream cheese, depending on how much of it you want visible once baked.
Now make your cream cheese mix. In a medium-sized bowl add the cream cheese, egg yolk, vanilla, a few drops of colouring, lemon, almond extract, and sugar. Beat with an electric mixer until smooth.
Spoon dollops of the cream mixture on top all over the top, then add your remaining brownie batter. Use a fork or knife and move it along the batter and cream cheese layers to create the swirl effect in an 'S' motion.
Bake at 400F for about 35 minutes, and make sure the centre comes out clean with a toothpick to check the doneness.
Set aside to cool before cutting, then sprinkle with a little powdered sugar and enjoy!
Store in the fridge in an airtight container and consume in 3-5 days!
Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)
Introduction to Romany Creams: A Timeless Treat
If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.
This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!
My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.
I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.
A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.
Here are some helpful tips for making perfect Romany Creams at home:
1. Choose Quality Ingredients
Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.
2. Cream Butter and Sugar Thoroughly
Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.
3. Sift Your Dry Ingredients
Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.
4. Don’t Overwork the Dough
Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.
5. Shape Consistently
Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.
6. Chill Before Baking
Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.
7. Bake with Care
Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.
8. Choose the Right Filling
Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.
9. Allow Cooling Before Filling
Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.
10. Store Properly
Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).
With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.
Holiday Homemade Romany Creams
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 3 sticks butter
- 1 teaspoons vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted and cooled
- 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
- 3/4 cup Dutch process or unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups desiccated coconut
- 200g chocolate (milk and dark Cadbury or semi-sweet baking)
- Holiday sprinkles (optional)
Instructions
- Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
- Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
- Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
- Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
- Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
- Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
- While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
- Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.
Notes
You can also freeze the dough or cookie cut outs to bake in the future.
Nutrition Facts
Calories
118Fat (grams)
8.7 gCarbs (grams)
10 gSugar (grams)
4.3 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
White Chocolate, Dried Cranberry and Roasted Pistachio Bark
Chocolate bark is often associated with hampers and gift-giving, so what's a better time to whip up a batch than the holidays?
I recently made two recipes this season with fresh cranberries here and here, but let's not forget dried cranberries which you can do a lot with as well! They pair well with the same ingredients used in savoury dishes when used for sweet or baked goods, like pistachios!
Share this recipe as a gift, or put it together for those who want a sweet bite but not necessarily a slice of pie after indulging in an array of comfort food entrees!
What about the day after dining festivities? Many people set up their Christmas trees around this time after family meals. Play some Christmas music, sip on some hot chocolate and marshmallows, and nibble on some of this bark. That's what I did!
Since this isn't hardened sugar, it's easier on the teeth. The kids will love it, the colour and texture of the toppings give it a festive feel, and you can customize to your liking! I combined some ingredients that compliment the white chocolate and the cranberries, but it's up to you.
If you are looking for a milk or dark chocolate bark recipe, check out my masala tea bark, which I was inspired to make after a trip to Zanzibar!
Ingredients
5 drops almond extract
1 teaspoon coconut oil
2 cups white chocolate chips
1/3 cup pistachios
1/3 cup shredded coconut
1/3 dried cranberries
1 tablespoon dried roselle
Instructions
Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds. When you have 30 seconds left, stir in the coconut oil. Once all the chocolate has melted, stir in the almond extract. Make sure all the large lumps are gone.
Quickly spread the melted chocolate evenly (to your desired thickness) over a prepared baking tray lined with parchment paper.
Sprinkle the pistachios, cranberries, coconut, and roselle petals on top.
Chill in the freezer for 1 hour, then break apart with a knife into squares or shards. Wrap up in parchment paper and a zip lock bag and refrigerate.
Loaded Peanut Pie with Gingersnap Crust
I remember the first time I tried pecan pie, it was amazing, and I didn't think I'd be interested in the other types like pumpkin and banana cream, but you can love them all!
This recipe uses roasted peanuts instead, and if this is your nut of choice or a suitable alternative to pecans, it should please you!
Both the nuts and the creamy, caramelized filling are what makes this pie formula so beloved - along with its association with the holidays, but honestly, I can eat it any time!
I used peanuts out of Georgia state from Georgia Peanuts. Check them out for your peanut needs! They offer raw nuts, brittle, nuts that are salted, roasted, or coated in honey butter toffee, to name a few options.
Georgia state is known for supplying half the U.S.'s peanuts.
Georgia Peanuts are known for their little red bag of roasted nuts but have a wide range of treats. Peanuts are the state's official crop and gross over $2 billion for the state! Crazy right? Or maybe not. Considering how much peanut butter and peanuts Americans consume, this makes sense. They also have several vitamins with many health benefits, with the most amount of protein than any other nut.
In my home county, peanuts or groundnuts as I interchangeably call them, are an important source of protein. This is especially true when meat is unavailable and is therefore used in many savoury dishes, but not so much in desserts and baked goods.
Since it is National Peanut Butter Lovers month (November), and close to the holidays, I wanted to take the classic pecan pie and make it well, peanut!
As for the crust, if you are want to venture away from the regular pie crust, try this! Graham crackers are a common option when it comes to crushed biscuits used for pie crust, but not so much gingersnap. However, the strong notes of ginger, cloves and cinnamon are so appropriate for the holidays, and compliment the peanuts pretty well. I recommend this crust for sweet potato and pumpkin pie too.
Hope you enjoy it!
Ingredients
Crust:
1 1/4 cups gingersnap biscuits
6 tablespoons butter
1 tablespoon white sugar
Filling:
1 1/2 cups skinless peanuts (I used Georgia Peanuts)
1/2 cup white sugar
1/2 cup light brown sugar
2 tablespoons melted butter
3 eggs
1/2 teaspoon cinnnamon
1 teaspoon vanilla
3/4 cup light corn syrup
Instructions
Roast the peanuts. Chop them coarsely, then spread in a small baking tray for about 20 minutes. Set aside to cool.
In a food processor or blender, crush the gingersnap biscuits. You can crush them in a ziplock bag with a rolling pin first before you do this.
In a large bowl, mix the gingersnap crumbs with the sugar and butter until all wet and evenly incorporated. Spoon this into an oil sprayed pie pan, then press with a measuring cup evenly along the sides and bottom.
Bake for 8 minutes at 350F, set aside.
In another bowl, whisk the eggs, brown sugar, white sugar, melted butter, vanilla, and corn syrup. Mix in the peanuts until evenly coated.
Pour the filling into the pan, then bake the pie for 40-45 minutes or until the filling has set completely, especially the edges. You can cover the sides of the pie to prevent burning.
Chill or serve the pie at room temperature with fresh cream or ice cream if you desire.
Tip: Occasionally check your pie to make sure you don't overcook it, otherwise your crust will be hard. You can jiggle the pie to check the doneness.
Apple and Guava Crisp
It’s the season for apple crumble, or crisp rather. Is there a difference? The addition of oatmeal I would be the key difference - crumble has more of a streusel on top. I made a peach crumble to celebrate the summer when the fruit was at its peak. Now, make way for the apple! I’ve used apples to purposely on dontmissmyplate, and apple crisp needs to have its place. You can use any kind of apple you like, but I would recommend something on the sweeter side, and sturdy. Sweet red and gala apples are good for this, but it depends where you get your apples! Do some research, you’ll learn something new!
The big difference with this recipe and others you’ll come across or be familiar with si the addition of the rich, tropical tang and sweetness given by the guava paste. I grew up eating guava we had a tree in the family garden! Hard to believe it now, but’ it's true. I spent a great deal of time contemplating my life as best a teenage girl could sitting in there.
Guavas have a unique taste and lend themselves well to jams, which is the consistency of the paste I used. When it bakes with the apple it bring outs all the flavour and balances the tartness.
I hope you find this quick and easy!
Ingredients
4 apples, decored and diced
2 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup butter, melted
2 tablespoons brown sugar
1/4 cup guava paste (I used Goya’s)
1 teaspoon vanilla
1/4 teaspoon almond extract
Pinch of salt
Crisp:
1/2 cup flour
1/2 cup rolled oats
1/4 cup butter, melted
Pinch of salt
1/2 teaspoon cinnamon
1/4 nutmeg
1/4 cloves
1/2 teaspoon baking powder
1 tablespoon guava paste
“If there is anything I’ve learnt this fall, whether you are dicing apples or cutting open a sugar pumpkin, you’re going to need a good knife!”
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Instructions
Dice the apples and place in a large bowl. Add the nutmeg, cinnamon and cloves and mix to coat evenly.
Add the sugar, guava paste, vanilla, almond extract, salt and melted butter, stir again to coat. Then add the cornstarch and make sure all the apple cubes are covered.
Transfer to a baking dish sprayed with a bit of cooking spray.
In a separate bowl, mix the oats, flour, spices, butter, baking powder, guava paste, salt and flour. Mix until it starts to resemble coarse sand. You can use your fingers to make sure everything is even and have you a nice topping that will be your crisp.
Bake at 350F for 50 minutes. Remove from heat and cool for about 10 minutes. Serve warm with a scoop of ice cream!
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
I paired them with a spicy peanut butter caramel. Combining peanut butter and pumpkin (leaves) is very popular North of the border in my homeland Zimbabwe, so it made sense. We also like to make peanut butter stews mixed with other proteins like chicken or other vegetables like kale, often adding fresh chilies making for a rich balance of sweet and savoury.
Grew up eating the occasional fatcooks or voetkoeks - another version of the same mixed with maizemeal. Whether it's mandazi or hushpuppies, who doesn’t like fried dough?
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
Ingredients
- 1 cup pumpkin puree
- 4 cups peanut oil for deep frying
- 1 teaspoon cayenne
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoon light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/4 cup light cream
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup butter (half a stick)
- 1 cup dark brown sugar
- 2 tablespoons light brown sugar
- 1/2 cup cream
- 1 teaspoon cayenne
- 1/2 teaspoon pumpkin spice
- Pinch of salt
- 1/3 cup peanut butter
Instructions
- In a large bowl, mix all the ingredients together with a whisk until well incorporated.
- Heat the peanut oil on medium heat - you'll know it's ready if a drop of water sizzles. Use a cookie dough scoop to get the batter and fry in batches. The fritters are done when they float to the top and are golden brown. Move to paper towels to absorb the excess oil.
- In a small saucepan for the caramel, heat all the ingredients except the peanut butter on low, whisking consistently for about 3-4 minutes. Add the peanut butter and whisk for another 3 minutes until smooth. Careful not to burn yourself!
- Serve the fritters hot with icing sugar and the spicy peanut caramel.
Nutrition Facts
Calories
181Fat (grams)
7.5Carbs (grams)
26.6Protein (grams)
3
Pumpkin and Gingersnap Swiss Roll
The swiss roll. This was one of my late father’s favourite cakes, and I don’t blame him! Although, he had a preference for the traditional flavour with jam in the middle, occasionally chocolate. I thought I would go seasonal and use pumpkin flavour with a gingersnap cream cheese filling, it turned out to be delicious. Gingersnap was one of my grandmother's favourite biscuits and she had them ready for us as children when we would visit. This is just the kind of sweet treat you'll want at the table for dessert, and it's very fitting for autumn.
It may seem intimidating, but you can make it work for you! The most important thing is to be careful when you handle the cake. You don’t want it to crack or break to the point that it is unsalvageable.
Ingredients
Cake:
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
2/3 cups pumpkin puree
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon pumpkin spice
1 teaspoon gingersnap spice (I used Primal Palate’s Gingersnap)
1/4 teaspoon ginger
1 teaspoon salt
Filling:
8-ounces Greek yogurt and cream cheese, room temperature
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoon butter, room temperature
4 tablespoons maple syrup
1 1/2 cups icing sugar + extra
1 teaspoon gingersnap spice + extra
Instructions
Beat the eggs, sugar, vanilla, almond extract, and pumpkin.
In a separate bowl, whisk the flour, salt, baking soda, baking powder, ginger, cinnamon, pumpkin spice, and gingersnap. Mix the spiced flour into the pumpkin mixture. Pour the batter into a baking tray lined with parchment paper (I used a 13 by 20 tray) and spread evenly with a spatula - it doesn’t have to fill the entire pan.
Bake at 375F for 12 minutes. Remove the cake from the oven and allow to cool slightly. Holding the tray and the one side of the cake, place carefully on a dish towel and a cutting board to flip over. Remove the parchment paper from the back carefully, then roll the cake in the towel and set the log aside.
In a separate bowl, whisk the cream cheese, butter, vanilla, salt, pumpkin spice, ginger, gingersnap, icing sugar, and cinnamon until well incorporated. Unroll the cake, then use a spatula to spread the cream filling evenly to your desired thickness. Sprinkle with the extra gingersnap.
Now for the tricky part! Using the towel, roll the cake back into a log as tightly as you can without breaking it then refrigerate overnight or for at least 3-4 hours.
Sprinkle with extra icing sugar, slice and serve.
Chocolate (5-Seed Butter) and Oreo Baklava
The devil is in the details. I think that applies to this recipe! Finally, some Baklava that should make you feel a little less guilty.
Ever since we met in New York in 2010 I've been in love. Baklava was always my dessert after falafel on St Marks Place in Manhattan. I was always intimidated when it came to making it myself and I think many of you may have felt the same way before, but it isn't that bad! Think of it like making lasagna.
What about the origins? I find that this information is always an important factor for my process and appreciation! I believe credit goes to the Ottoman Turks but I'm pretty sure those versed in Greek food history may beg to differ. Either way, I'm grateful.
One of the most well-known versions consists of layers of chopped pistachios and honey in between the paper-thin dough sheets. I put in a chocolate twist with a dose of 5 superfoods - namely hemp, sunflower seeds, pumpkin seeds, flax and chia. I used a 5-seed butter with cocoa butter from Beyond the Equator.
Even though this recipe does call for added sugar from the Oreos, honey, sugar and granola, it is still way less sugar-packed. Regular chocolate spreads such as Nutella have way more (75% to be exact!) or extreme amounts of honey. The product is also made sustainably, calling for up to 80% less water than another comparable option - almond butter. To top that off, it's dairy-free, nut-free. and doesn't contain eggs! It's lower in carbs so you won't feel as bad about the phyllo dough either. I put a bit of emphasis on using something like this because the texture helps hold the baklava together and the nutty taste adds flavour.
Ingredients
8 - 10 Oreos
1/3 cup 5-seed chocolate butter (I used the one from Beyond the Equator)
1/4 cup + 1 tablespoon honey
1/4 cup white sugar
1/4 cup light brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 sticks plant-based butter
1 granola bar (two singles)
15 phyllo dough sheets (about 1 packet thawed to room temperature)
1/3 cup + 2 tablespoons water
Instructions
Melt the butter, set aside to cool. Remove the cream from the Oreos and place in a food processor or blender. Add the granola bar and pulse until fine crumbs form. Set aside some crumbs to top the baklava.
In a small bowl, mix the chocolate butter with 2 tablespoons of water and 1 tablespoon of honey until the butter smoothens and thins out slightly, set aside.
Lay each phyllo dough sheet in a greased baking dish and brush evenly with the butter. After every three sheets spoon about a teaspoon of the chocolate seed butter on top and spread thinly with the back of a spoon.
Sprinkle the Oreo and granola mix on top of the chocolate-buttered sheet, cover with another three buttered phyllo sheets and repeat until they are finished. The top sheet will not require filling.
Carefully slice the phyllo dough lengthwise then diagonally. Brush the top with one more coat of melted butter - be sure to get all the corners and be generous with all the sheets!
Bake at 350F for about 25-30 minutes - the edge of the dough should start to brown and crispen.
While the baklava is baking, prepare the honey syrup. Bring the sugars, 1/4 cup water, lemon juice, cinnamon, and nutmeg to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and mix in the 1/3 cup of honey, set aside.
Once the baklava has baked, remove from the oven and pour the honey syrup on top, then brush on what remains. Sprinkle extra crumbs to garnish and allow to cool for 15 minutes.
Tip: If you leave the honey syrup and it starts to caramelize, reheat or add a little more water so it’s not too thick to pour over the baklava.
Blueberry and Lemon Curd Mascarpone Tarts
The lemons bring out the blueberry flavours and I think this is one of those cases were 'two tangs make a right'!
In this recipe, I made lemon curd, a rich custard-like mixture courtesy of the English. It can get pretty expensive when store-bought but it’s quite easy to make on your own! You can use it for a range of desserts and pastries, or serve it traditionally with scones.
I took an extra step to make this tart delicious by adding mascarpone. Think of it like thick whipping cream.
For the pastry, you could use regular pie dough, however, the puff pastry will give you that flakey texture which is perfect for small tarts like this. These are great for breakfast pastries, tea time, or dessert, and they scream summertime.
Easy Bourbon Peach Crumble
I love crumble, but I don't eat them enough. When I do, it usually has apple, but peaches are for the win too! During the summer, peach crumbles offer a subtle tartness, sweetness and crunch many of us appreciate in a light dessert. Served warm with ice cream or whipped cream, the spiced, caramelized peaches paired with a crunchy, buttery crumble melt together to make a sinfully good combination.
Add in some bourbon to enhance everything, and you have a fail-safe people pleaser!
As most people know, this dessert a variation of or considered interchangeable peach cobbler. I say crumble because of the way I prepared the pastry, crumbling the cookie-like dough versus having thicker, large pieces on top. Essentially it is the same as the classic out of the American South. Depends on how serious you take all the nuances!
You can convert this into another simple, delicious dessert. Check out my no-churn Bourbon Peach Crumble Ice Cream which you will love, here.
