Cranberry Tart with Brie and Pistachio

We all know cranberries and brie go together! Well, okay we don’t all know but I’m telling you now based on what I know and have experienced.

I was going to make this a white chocolate and cranberry tart, but will reserve that for another treat! Something savory had to do. Since I already served the cranberry coq au vin style with the mushrooms and polenta in this recipe, I wanted rich, simple, and quick to make appetizer folks could customize.

Also, you don't have to use cranberries! You could use apples or anything else that compliments brie.

This is a great appetizer before the main Thanksgiving or holiday family meal is served. Or, during the days after when you want to snack on something familiar and have leftover cranberry sauce! It's super classy and will impress your guests.

Ingredients

1/2 cup fresh cranberries

1/2 cup orange juice

1 teaspoon balsamic

1/2 cup white sugar

4 ounces medium or intense brie (half a regular wedge or more depending on how cheesy you want the tart)

2 tablespoons pistachios

Fresh thyme sprigs

Salt and pepper or steak seasoning

1 sheet puff pastry, thawed

1 egg

Honey

Instructions

Make the cranberry sauce. On medium-low heat, dissolve the sugar in the orange juice.

Add the washed and drained cranberries and simmer on low heat for about 10 minutes until a thick sauce begins to form - the cranberries will break down and darken. Remove from heat and set aside.

Score the puff pastry about an inch and a half of a border - take care not to cut all the way through! Gently mark with the knife so you can see the outline. Brush that area with egg wash and bake for 15 minutes in a 375F.

While baking, roughly chop the pistachios and slice the brie into thickly.

Remove the pastry from the oven, and gently press the inflated part/centre down with a spoon - take care not to crack it.

Smother most of the cranberry sauce over the pastry, then overlay with the cheese slices, then add dollops of the remaining cranberry sauce.

Add some fresh thyme (removed from the stalk) and sprinkle about 1 tablespoon of the pistachios.

Bake for another 15 minutes or until the cheese has melted to your liking.

Serve warm and drizzle with honey and extra pistachios!

Note: go easy on the cranberry if you don't want it too tangy!

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.

Chocolate Witch Hat and Little Monster Vanilla Cupcakes

It's that time of the year! Halloween is perfect for some kid-friendly, easy, fun baking. Cupcakes lend themselves well to this, so I whipped up a tray of 12 you can make with the family.

We all know there is a split down the middle when it comes to vanilla and chocolate, so I made both! If you want two dozen, double the recipe and have one tray for each.

The main thing I prioritize with each - vanilla cupcakes should be moist, and sour cream helps that. Egg whites also help add some fluffiness and soften the batter. I also used parts of cake flour to help ensure soften cakes even more. For chocolate cupcakes, I always add expresso powder, this enhances the intensity of the chocolate flavour.

I hope you enjoy these and have fun decorating! They are moist and delicious, just like how cupcakes should be.

Ingredients

Vanilla cupcakes:

1/3 cup cake flour

1/2 cup all-purpose flour

Pinch of salt

Pinch of baking soda

1 teaspoon baking powder

1 1/2 egg whites

1/4 cup milk

6 tablespoons butter, melted

1/4 cup sour cream

1 teaspoon vanilla

Black icing

White icing

Red icing

(I used Wilton's Icing pouches since I needed several colours and didn't need that much icing. You can also make a batch of vanilla buttercream icing then use the pouches for decorative accents).

Chocolate cupcakes:

2 tablespoons cake flour

4 tablespoons all-purpose flour

1/4, cup cocoa powder (I used Hershey's Cocoa special dark)

1 teaspoon espresso powder

Pinch of salt

1/2 teaspoon baking powder

Baking soda

1/4 cup light brown sugar

1/4 cup white sugar

1 egg

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1/4 cup milk

2 tablespoons + 2 teaspoons vegetable oil

6 Oreo thins ( 1side cookie only, remove the cream)

6 Hershey kisses

Green icing

Red icing

Pistachios (optional)

Instructions

Get four bowls for each mix - two small and two large.

For the vanilla cupcake batter, whisk the flour, salt, baking powder, salt, and baking soda.

In the small bowl, combine the eggs, vanilla, milk, butter, and sour cream. Pour the mixture into the dry ingredients bowl and mix until combined, set aside.

For the chocolate cupcakes batter.

Whisk the flour, baking soda, baking powder, espresso, cocoa powder, and salt.

In a small bowl, whisk the egg, sugar, vanilla, and butter. Combine the wet ingredients with the dry ingredients, don't overmix.

Place double-lined cupcake cases in a muffin tray and turn your oven to 350F.

Using a cookie dough scoop or tablespoon, fill the vanilla cupcakes 2/3rds and the chocolate 1/2 full.

Bake for 18 minutes then remove from the oven. Cool for at least 10 minutes so the icing doesn't melt when you decorate.

For the witches! Add the green icing in a cone shape to the chocolate cupcakes, place an Oreo thin on top, then the Hershey kiss. Decorate as you please with the red icing and pistachios.

For the little monsters, draw the eyes and mouth with the white and black icing. Using an appropriate icing tip, pipe the fur for the monsters to your liking. Enjoy!

Apple Butter Babka

Babka is one of those recipes that feels steeped in history and comfort. Originating in Eastern European Jewish communities, it was traditionally made as a sweet, enriched bread filled with chocolate, cinnamon, or fruit preserves, then braided and baked to golden perfection. Over time, babka has become a global favorite, loved for its rich layers, beautiful swirls, and irresistible aroma as it bakes. It’s the kind of recipe that invites you to slow down, get a little messy, and truly enjoy the process.

The first time I tried to make babka at home, it was a bit of a disaster—as is often the case with first-time bread makers! The dough wasn’t baked through, and the braiding process completely tripped me up. That’s the tricky part about babka: you’re working with soft, buttery dough logs filled with something sticky and delicious, then slicing and twisting them into a presentable shape. It’s a little chaotic, but also deeply satisfying once you get the hang of it. And honestly, it doesn’t need to be perfect. I prefer a more free-form approach, often shaping mine on a baking sheet instead of a loaf pan. It gives me room to play, and I never stress about creating a flawless wreath—though I do encourage you to try if you’re up for the challenge!

This version takes a seasonal twist with an apple butter filling instead of the traditional chocolate or cinnamon. I came up with it one autumn after apple picking, surrounded by more apples than I could possibly eat. Apple butter is one of my favorite ways to transform excess apples—it’s smooth, spiced, and naturally sweet, cooked down until caramelized and deeply flavorful. (You can find my homemade apple butter recipe separately on the site.) Swirled through tender, buttery babka dough, it creates a fragrant loaf that tastes like fall in every bite.

Whether you’re a seasoned baker or just starting out, this Apple Butter Babka is a wonderful project for a cool day. It’s cozy, aromatic, and endlessly rewarding—the kind of bake that makes your whole home smell like cinnamon and comfort.

Yield: 8 - 10 slices

Author: Dontmissmyplate

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Apple Butter Babka

I discovered this sweet braided bread when I moved to New York City in 2010. It was one of my favourite treats after one of those tough college days. There are loaves in Trader Joe's where I regularly shopped as well, but the best in the city, in my opinion, was from Moishe's, a Jewish bakery not too far from St Mark's Place. I was obsessed.

Prep time: 2 HourInactive time: 50 MinTotal time: 2 H & 50 M

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Ingredients

Apple butter:

• 1/4 cup light brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 cup orange or apple juice
• 4 apples (I used a mix of tart and sweet)
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cups water

Babka dough:

• 2 egg yolks + 1 egg, beaten (halve this mixture)
• 1/2 cup milk, warmed (I used almond milk)
• 1 1/8 teaspoons active yeast
• 2 cups flour
• 1/2 teaspoon salt
• 5 tablespoons butter, softened
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla
• 2 tablespoons maple syrup
• 2 tablespoons white sugar
• Egg wash
• Cinnamon sugar, chopped pecans, and turbinado sugar to garnish

Simple sugar syrup:

• 2 tablespoons white sugar
• 2 tablespoons light brown sugar
• 2 tablespoons freshly squeezed orange or grapefruit juice or zest
• 1 tablespoon light corn syrup (optional)
• 1/4 cup water

Instructions

Apple butter

1. Peel, decore, and dice the apples, place them in a large nonstick pot. Add the juice and spices then bring to a boil.
2. Add the water and close with a lid, reduce to simmer for about 2 hours and stir regularly to make sure the apples don't burn!
3. Add more water if your apples need more time, you want them to soften to the point that they mash easily.
4. Remove from heat and cool completely or rest overnight.
5. Transfer the apples to a blender or food processor and pulse until a thick apple sauce-like texture forms.
6. Store for up to 3 weeks in an airtight container!

Babka

1. In a small bowl, mix the yeast into the warm milk and set aside for 5 minutes.
2. In a large bowl, add the egg mix, sugar, maple syrup, almond extract, vanilla, and yeast mix, then whisk. Add the flour in two parts, and mix until incorporated.
3. Add the butter gradually, and bring the dough together. Cover with a towel for 30 minutes.
4. On a floured surface, knead the dough until smooth, then halve into two equal pieces. Place both in bowls and clover with cling wrap, set aside for 2 hours at room temperature. Your dough will increase in size.
5. Move onto a floured surface and roll out the dough into a rectangle shape, not too thin!
6. Spread the apple butter evenly across the rectangle, leaving about an inch around the border, then carefully roll lengthwise into a log (seam face down). Repeat for the second piece of dough.
7. Carefully slice each log vertically (seam face down). Braid the four pieces into your desired shape, and tuck in the ends underneath. Carefully transfer to a baking sheet - I used two spatulas!
8. Cover with a towel and rest for 30 minutes.
9. Brush the babka with egg wash and garnish with cinnamon sugar, pecans, and turbinado sugar.
10. Bake at 375F for 35-40 minutes or until golden brown and cooked through, keep a close eye.
11. While the babka is baking, make the simple syrup. Bring the water and sugar to a boil, then add the citrus and corn syrup. Simmer for another minute on low heat, then remove from stovetop.
12. Brush hot babka with the syrup then set aside to cool. Enjoy!

Nutrition Facts

Calories

356

Fat (grams)

84.78 g

Carbs (grams)

464.38 g

Protein (grams)

50.2 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/2020/10/20/apple-butter-babka?rq=apple%20babka

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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?

Yield: 15

Author: Dontmissmyplate

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Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I've made fritters before - check out my banana fritters recipe if you are looking for some more options! Consider this an update with fall in full swing and gourds in abundance. Pampoenkoekies (Afrikaans for pumpkin cookies) are pumpkin fritters, balls of fried dough made with pureed pumpkin, flour, egg, milk/cream and spices. They are a popular treat in South Africa as a tea time treat, dessert, or an appetizer.

Prep time: 10 MinCook time: 10 Mininactive time: 5 MinTotal time: 25 Min

Ingredients

Fritters

• 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

Spicy Peanut Caramel

• 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

1. In a large bowl, mix all the ingredients together with a whisk until well incorporated.
2. 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.
3. 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!
4. Serve the fritters hot with icing sugar and the spicy peanut caramel.

Nutrition Facts

Calories

181

Fat (grams)

7.5

Carbs (grams)

26.6

Protein (grams)

3

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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.

Salted Caramel Apple Dutch Baby

Across the US where apples are plentiful, the return of autumn brings with it an abundance or spike in popularity of the fruit. It’s the season for picking, and many people indulge in the activity for some family fun. What to do with all your produce?

If you’re someone like me who doesn’t eat 'an apple a day', you’ll want to create some recipes to make use of them! 

Apples are great in that not only do they offer a lot of nutrients, but they are versatile and can be used for both sweet and savoury dishes, for any meal of the day. For example, check out my apple muffins and my pork chops and apple skillet.

This recipe is a seasonal update of another on the website suited better for the summer - the Dutch baby! A giant pancake baked in a cast-iron skillet that is an absolute delight to eat. The addition of the apples makes it extra hearty and the perfect addition to the brunch table.

For some additional moisture and more of an apple flavour, substitute one of the eggs for 1/4 cup of apple sauce. Be sure not to leave out the spices, they compliment the apples and truly make it a brunch dish for the fall. 

Ingredients

3/4 cup all-purpose flour

3 eggs

2 1/2 tablespoons light brown sugar

1 tablespoon melted butter

5 tablespoons butter

1/2 cup warm almond milk

1 teaspoon vanilla extract

Pinch of salt

1/2 teaspoon cinnamon (2)

1/4 teaspoon nutmeg (2)

1/4 teaspoon cloves (2)

1 scoop crème brûlée ice cream (or whipped cream)

1 teaspoon lemon juice

1 apple, peeled, quartered, decored, and sliced

1/3 cup apple cider vinegar

2 tablespoons dark brown sugar

Pecans (optional)

Icing sugar

Salted caramel:

3/4 cup brown sugar

3 tablespoons butter

Pinch of salt crystals

1/4 cup milk or cream (I used almond)

1/2 teaspoon baking soda

Instructions

Prepare the apples. Toss them in 2 tablespoons of butter, the apple cider vinegar, one serving of the cinnamon, nutmeg, and cloves, and the brown sugar. Simmer for about 10 minutes or until the apples begin to soften. Remove from heat. 

Add the flour, vanilla, salt, milk, light brown sugar, eggs, the remaining cinnamon, nutmeg, and cloves, and 1 tablespoon of melted butter to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium heat until melted.

Pour the batter into the skillet, and gently place apple slices on top - you may have a few remaining you can use later. Bake in a 400F oven for 30 minutes.

While the pancake is baking, make the caramel. Melt the butter and sugar and mix until the sugar has dissolved, for about 2 minutes. Stir in the milk and salt. Remove from heat and add the vanilla and baking soda. 

Once the Dutch baby is done, let it cool for about 5 minutes. You will notice that the pancake will be puffed up at first, some of that will go down which is normal! 

Serve the Dutch baby warm with ice cream or whipped cream.

Strawberry Dutch Baby

Pancakes! Who doesn't love them for breakfast or brunch?

It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!

This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.

Ingredients

3/4 cups flour

2 eggs

2 1/2 tablespoons granulated sugar

1/2 cup warm almond milk

1/4 cup apple sauce

1/2 teaspoon almond extract

Pinch of salt

1 rosemary sprig

1 scoop vanilla almond ice cream (or whipped cream)

1 teaspoon lemon juice

Icing sugar

1/3 cup strawberries, sliced

2 tablespoons berry maple syrup

1 tablespoon melted butter + 2 tablespoons butter

Instructions

Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.

Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.

While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.

Remove from the heat and allow to cool for about 5 minutes.

Serve the dutch baby with the sugared strawberries and ice cream or whipped cream. 

Peanut Butter, Chocolate Chip and Butterscotch Biscuits

This recipe is a bonus to six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth  Portobello steak with acorn squash and greens, the fifth mango, avocado and cucumber salad, and the sixth pawpaw/papaya sorbet.

Peanut butter. The one ingredient I could not leave out. Peanuts and peanut butter are commonly used in many Zimbabwe dishes. It's an affordable, readily available product that can instantly add extra protein to almost any meal. From spicy chicken stew, mealie meal porridge, stewed kale to pumpkin, peanut butter or dovi features widely.What's not so common is the use of it in non-savoury dishes. With Zimbabweans not being big on dessert, I can’t think of many instances besides maybe nhopi (a pumpkin pudding) where peanut butter is used to make a sweet treat. The opposite is true in American of course! Reeses - need I say more? There are, however, processed commercial products like toasted peanuts dipped in chocolate to make snack bars, but peanut butter biscuits (or cookies)? not really a thing.

Peanut butter biscuits are extremely easy and some of my favourite to bake and eat!

I sweetened these up with butterscotch chips - in place of toffee - a British import which I grew up on in the form of hard-boiled sweets and toffee apples. They have a unique taste I love and balance the saltiness from the peanut butter. Chocolate also goes well with peanut butter, so I add a little.

These biscuits are ideal for another British import Zimbabweans decided to cling onto - tea time! Whether it be at 10 AM or 4 PM, the tea time snack comes in many forms, but tea and biscuits are hard to pass and timeless!

Ingredients

1 cup peanut butter

1/2 cup butterscotch chips

2 tablespoons chocolate chips

1 egg, beaten

Pinch of sea salt

1 cup brown sugar

1 teaspoon baking soda

Instructions

Whisk all the ingredients together until evenly combined.

Use a cookie scoop or heaped teaspoon to lay out the dough on a parchment-lined baking tray, leaving space between the biscuits. Press lightly with a fork.

Bake in a 350F oven for 10 minutes. Allow biscuits to rest for at least 5 minutes. Makes 12-16 biscuits.

Spicy Apple Muffins with a Cider Glaze

Oh yes, the forever fruit. I think the only season I don't associate apples with is winter!

There is nothing like hot, fresh, fluffy muffins in the morning. Or, even as a snack. You don't have to wait for the fall to enjoy these low-calorie treats, especially if you like apples. They are, however, an incentive for the fruit season picking, something to look forward to. The smell, in particular, is reminiscent of the fall and I love it. Think of all of those spicy apples scented candles you see!

I spiced these muffins up with spicy apple chutney from Camella's Kitchen and topped them with an apple cider glaze infused with the same.

The banana takes on the job of eggs and adds moisture without adding an overpowering taste, resulting in some soft muffins. The vegetable oil and apple sauce serve the same purpose, so there is no need to worry about dry textured anything!

Why coat the chunks of apples? This step ensures they don't sink to the bottom when you scoop your batter in the muffin pan.

If you have a spare apple lying around and need a snack of something on the breakfast table, I recommend this recipe.

Ingredients

1 honey crisp or fuji apple

2 tablespoons spicy apple chutney (Camella’s Kitchen)

1 large banana

3/4 cup light brown sugar

Walnuts

2 tablespoons apple sauce

1/2 cup plant milk

1 tablespoon + 1 teaspoon cinnamon

1 tablespoon vanilla essence

1 teaspoon + 1/2 teaspoon nutmeg

1/2 teaspoon + 1/2 teaspoon cloves

Pinch of salt

1 tablespoon baking powder

1 cup + 2 tablespoons all-purpose flour

2 tablespoons vegetable or coconut oil

Glaze:

2 tablespoons spicy apple chutney

2 tablespoon brown sugar

2 tablespoons butter

1/4 cup apple cider or apple cider vinegar

1/2 teaspoon cinnamon

Pinch of salt

Instructions

Dice the apple then toss in a medium bowl with 2 tablespoons flour and 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.

In a large bowl mash the banana, then add the sugar, oil, milk, nutmeg, cinnamon, cloves, chutney, apple sauce and whisk.

Sift in the flour, then add the baking powder and salt and mix until just combined - do not overmix. If too thick, add a tiny bit of milk to your batter.

Fold in the coated apples and any dry flour.

Scoop the batter into each cavity until each is about 3/4 full. The muffin tin should be greased and floured. Sprinkle with walnuts or topping of your choice.

Bake at 400F for 20 minutes.

Prepare the glaze. Bring the apple cider and sugar to a boil, then mix in the butter, chutney, salt and cinnamon. Reduce to simmer and mix frequently until the glaze begins to thicken. Set aside.

Rest the muffins for 10-15 minutes before serving, drizzle with the glaze.

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.

Blackberry, Mint and Ricotta Galette

Recently I shared a recipe for a savoury galette choke-full with juicy tomatoes and a creamy cheese mixture. If you haven’t checked it out, it’s here.  That was probably one of my favourite meals this season, and it was super simple to make. I should have been putting these free form pastries together long ago and more often!

Speaking of which, I like to cook with what is fresh and in season. Not only do you get better quality and cheaper goods, but there are likely fewer pesticides used on fruits and vegetables consumed at their peak.

I knew I wanted to do something with berries, and the galette inspired me - a sweeter type anyway! 

This version is muddled with mint leaves to give it some freshness and compliment the berries, sweetened with honey, sugar, with a bed of ricotta cheese underneath. You can serve this galette for brunch, or after lunch or dinner. This will impress your guests for sure!

Originally I wanted to use mulberries for this recipe, which are native to Africa, Asia, and Europe. I grew up eating these berries, partly because we had two trees in my back garden to pick from! I made mulberry jam quite often or took them to school to share with my classmates who had silkworms (they love mulberry leaves). However, I never made any sort of pasty for some odd reason (not that I made this puff pastry sheet from scratch).

One recurring memory I have when it comes to mulberries is the grave warnings I would receive about getting them all over my clothes and risk losing them forever! Mulberries STAIN like crazy.

Some people may think they are the same as blackberries but they are two entirely different plants. Close enough for this recipe though. Blackberries are rounder in shape and grow on thorny bushes, mulberries are long and grow in trees. Both have great health benefits and are supple and delicious as most berries are. They are loaded with antioxidants, fibre, and help with inflammation.

Ingredients

1/4 cup white sugar

12 ounces blackberries, rinsed

4 tablespoons fresh mint, finely chopped

1 teaspoon fresh thyme

1 tablespoon + 1 teaspoon lemon juice

1/3 cup ricotta cheese

2 tablespoons honey + extra for brushing

1 teaspoon salt

1/2 teaspoon vanilla extract

1 sheet puff pasty or pie crust, thawed at room temperature

2 teaspoons cinnamon sugar

1/2 teaspoon sea salt crystals

1 heaped teaspoon cornstarch

Instructions

Rinse the berries and pat dry, transfer to a large bowl.

Add the sugar, 1 tablespoon lemon juice, 2 tablespoons mint, 1/2 teaspoon salt, thyme, and the cornstarch. Mix until the berries are evenly coated.

In a smaller bowl, add the ricotta cheese, remaining mint leaves and 1/2 teaspoon salt, honey, 1 teaspoon cinnamon sugar, and 1 teaspoon of lemon juice, mix well. 

Spoon the ricotta mixture over the centre of the puff pastry sheet, leaving about an inch of a border around the edges. Top with the berries, leaving any liquid residue in the bowl.

Fold and crimp the edges over the outside berries to create your galette. Brush the edges with some honey, then top with the rest of the cinnamon sugar and sprinkle some sea salt crystals. Pierce a few tiny holes with a fork to help the pastry breathe as it bakes. 

Bake in a 400F oven for about 30 minutes, checking to make sure the puff pastry has baked and browned.

Garnish with icing sugar and mint leaves. Serve as it is, with fresh cream or ice cream! 

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.

Malva Pudding with Coconut Rum Sauce

Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.

I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.

It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!

If you don’t have rum, rum extract will do.

Cinnamon Sugar Banana Fritters

My memory of banana fritters is from when dessert was rolled out, typically on Friday afternoon, if I was staying late at junior school. You had the option to ladle them with warm custard or smother them with jam.

Banana fritters are eaten across the African continent and the Caribbean with a variation in ingredients, as well as other cultures. Given that bananas make the top 5 most eaten fruits in the world, like dough, it is no wonder everyone found a way to fry them up!

If you have kids, consider serving these fritters up with ice cream!

Masala Chai Cashew Bark

This recipe was inspired by my 2018 trip to Zanzibar. Two of the many things I found thrilling were the relatively cheap cashew nuts and the plethora of spices infused in almost everything. It is after all referred to as the spice island for a reason!

I also had some of the best most authentic tasting chai I've ever had. The tea was rich, deep in flavour, and delicious, I couldn't get enough.

 Let's make some masala chai chocolate bark tea lovers!

Quick Cornbread

This is a basic and quick recipe you can whip up if you need a side for your weeknight stew or soup. You can adjust things slightly to suit your preferences and still get good results.

Yield: 10-12

Author: Dontmissmyplate

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Quick Cornbread

Cornbread, or chimodo as I knew it growing up is common in many Zimbabwean households as a cheap, easy, filling tea time snack, perfect for guests. that version on the drier, denser side. In the US, it tastes sweeter, with added moisture and ingredients ranging from chopped jalapenos and honey to sweet corn kernels. This recipe meets in the middle. It seems like something in between is when you get some of the best tasting cornbread!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups buttermilk
• 1/3 cup butter, melted
• 1 1/2 cups cornmeal, coarsely ground
• 1/2 cup corn kernels (optional)
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk the flour, baking powder, cornmeal, salt, sugar, and baking soda together until evenly mixed.
2. In a separate bowl, beat the egg with the milk and vanilla, add to the dry ingredients. Mix until the batter is smooth.
3. Add the butter and corn kernels or creamed corn, mix until well incorporated.
4. Bake at 400F for 30 minutes or until a toothpick comes out clean in the center - you may need an extra 5-10 minutes. Set aside to cool before slicing.
5. Serve warm with butter and honey.

Nutrition Facts

Calories

205

Fat (grams)

7.8 g

Carbs (grams)

29.7 g

Sugar (grams)

4.6 g

Protein (grams)

4.9 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.

Coconut Pecan Tarts

With coconuts being plentiful it makes sense that these tartlets are a sweet snack enjoyed on the island. They're spiced with a bit of nutmeg and sweetened with brown sugar. I add the pecans for crunch and to give them the pecan pie taste loved by so many. Gizzadas usually come in regular pastry that is pinched on the sides. The other crunch element comes from the phyllo dough, which is also meant to mimic the pinched pattern. I think it adds some more life and the cups hold just fine, enjoy!