Perfect alongside a cup of Viennese coffee, it rounds out the Austrian culinary experience provided by other recipes, such as Wiener Schnitzel, Beef Roulades, Sacher Cake, and Apricot Cake. This guide offers everything you need to recreate this beloved dessert at home.

Viennese Apple Strudel Recipe

Ingredients

For the Strudel:

• 1 Strudel dough or puff pastry sheet
• 3.5 pounds (about 6 medium) apples, peeled and thinly sliced
• 1/3 to 1/2 cup granulated sugar (adjust based on the sweetness of the apples)
• 4 tablespoons raisins
• 2 tablespoons rum
• Juice of half a lemon
• 1 teaspoon ground cinnamon
• 1/4 teaspoon powdered cloves
• Icing sugar, for dusting
• Melted butter or 1 beaten egg, for brushing

For the Nutty Breadcrumbs:

• 1 cup breadcrumbs
• 3 tablespoons butter
• 3 tablespoons grated hazelnuts

Instructions

1. Prepare the Ingredients:
   • Raisins: Soak the raisins in rum for at least 30 minutes to plump them up.
   • Apples: Peel and thinly slice the apples. Toss them in lemon juice immediately to prevent browning.
2. Make the Nutty Breadcrumbs:
   • Melt the butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently to prevent burning.
   • Stir in the grated hazelnuts and cook for another minute. Remove from heat and set aside to cool.
3. Season the Apples:
   • In a large bowl, combine the sliced apples with sugar, cinnamon, and powdered cloves. Adjust the sugar depending on the acidity and sweetness of the apples used.
4. Preheat the Oven and Prepare the Baking Sheet:
   • Preheat your oven to 356°F (180°C). Grease a baking sheet or line it with parchment paper.
5. Assemble the Strudel:
   • Lay out the strudel dough or puff pastry on a lightly floured surface. If using strudel dough, stretch it thinly; for puff pastry, roll it out to about 1/8 inch thickness.
   • Spread the nutty breadcrumbs evenly over half of the dough, leaving a small margin at the edges.
   • Distribute the apple and raisin mixture on top of the breadcrumbs.
   • Drizzle generously with melted butter or brush with beaten egg along the edges.
   • Carefully fold in the edges and roll the dough over the filling, sealing the ends well.
   • Transfer the strudel to the prepared baking sheet using the parchment paper as a sling.
6. Bake the Strudel:
   • Brush the top of the strudel with more melted butter (for strudel dough) or beaten egg (for puff pastry).
   • For Strudel Dough: Bake in a preheated oven at 356°F (180°C) for about 40 to 50 minutes, or until the strudel is golden brown and the pastry has cooked through.
   • For Puff Pastry: Bake at the same temperature, 356°F (180°C), but check the pastry at around 30 to 40 minutes since puff pastry might cook a bit faster. The goal is for a golden, flaky crust.
7. Serve:
   • Allow the strudel to cool slightly on a wire rack. Dust generously with icing sugar before slicing.
   • Serve warm or at room temperature for a delightful treat.

Enjoy your homemade Viennese Apple Strudel with a dollop of whipped cream or vanilla ice cream for an extra touch of indulgence, and share the image below on your Pinterest board so your friends and followers can enjoy as well 🙂 

Tips and Tricks for Perfecting Your Viennese Apple Strudel

Creating an authentic Viennese Apple Strudel can be a delightful experience with the right techniques. Here are some tips and tricks to ensure your strudel turns out perfectly every time:

1. Choosing the Right Apples:
   • Opt for tart, firm apples like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice balance of sweetness and acidity.
2. Thinly Rolled Dough:
   • Whether you’re using homemade strudel dough or store-bought puff pastry, roll it as thinly as possible without tearing. This ensures the classic, flaky texture that strudel is famous for.
3. Prevent Soggy Bottoms:
   • Sprinkle a layer of the nutty breadcrumbs on the dough before adding your apple mixture. This not only adds flavor but also absorbs excess moisture from the apples, preventing a soggy crust.
4. Proper Sealing:
   • When rolling your strudel, make sure to seal the edges well by pressing them together. This keeps the filling snug inside and prevents it from leaking during baking.
5. Enhance Flavors:
   • Soak your raisins in rum well ahead of time, ideally overnight. This not only plumps them up but also intensifies the flavor, adding a deeper dimension to your strudel.
6. Keep It Crisp:
   • Brush the top of the strudel with melted butter or a beaten egg before baking to achieve a golden, crispy top layer.
7. The Right Baking Temperature:
   • Bake your strudel at 356°F (180°C). This temperature allows the dough to cook through evenly while caramelizing the sugars in the filling for optimal flavor.
8. Cooling Down:
   • Let the strudel cool on a wire rack for at least 15-20 minutes after baking. This helps the filling set and makes slicing easier, ensuring clean cuts without losing the shape of the pastry.
9. Serving Suggestion:
   • Dust with powdered sugar just before serving. For an extra indulgence, serve warm strudel with a scoop of vanilla ice cream or a dollop of whipped cream.

It’s a fantastic recipe for anyone looking to expand their baking skills with a dish that’s as rewarding to make as it is to eat. Discover how simple and enjoyable it can be to bring a piece of Austrian tradition into your home with this beloved dessert. Let’s get started on this delightful voyage through Austria’s celebrated baking heritage!

Apricot Cake with Marzipan Recipe

Ingredients:

• 10-12 Fresh apricots, halved and pitted
• 7 tablespoons marzipan
• 7 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1/3 cup granulated sugar
• 4 large eggs, separated
• 1 cup all-purpose flour
• Zest of one lemon
• 2 teaspoons baking powder
• 1 tablespoon milk

Equipment:

• Baking tray
• Mixing bowls
• Electric mixer
• Rubber spatula
• Oven

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (180°C). Lightly grease your baking tray or line it with parchment paper.
2. Make the Yolk Mixture:
   • In a large bowl, combine the marzipan and powdered sugar. Add egg yolks and beat using an electric mixer until smooth and creamy.
3. Mix in Butter:
   • Incorporate the softened butter into the yolk mixture until well combined.
4. Prepare Egg White Mixture:
   • In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks develop.
5. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, lemon zest, and baking powder.
6. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients and milk to the yolk mixture, mixing until just combined.
7. Fold in Egg Whites:
   • Carefully fold the beaten egg whites into the main batter using a rubber spatula to keep the mixture light and airy.
8. Assemble the Cake:
   • Pour the batter into the prepared baking tray, spreading evenly. Arrange the apricot halves, cut side up, on top of the batter, pressing them slightly into the mixture.
9. Baking:
   • Bake in the preheated oven for 20 minutes. Then, reduce the oven temperature to 320°F (160°C) and continue baking for another 10-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10. Cooling:
    • Allow the cake to cool in the tray for at least 10 minutes before transferring it to a wire rack to cool completely.

Absolutely in love with this Apricot and Marzipan Cake? Click the image below and pin it to your favorite Pinterest board! Share this mouthwatering recipe with friends and family—they’ll thank you for it!

Variations, Tips, and Tricks for Apricot and Marzipan Cake

Variations:

1. Different Fruits: While apricots are traditional, feel free to experiment with other fruits such as peaches, plums, or cherries to tailor the cake to your taste or seasonal availability.
2. Nutty Flavors: Swap out marzipan for almond paste or even add a handful of sliced almonds or walnuts into the batter for a crunchier texture.
3. Citrus Twist: Add a dash of orange zest along with the lemon zest for an extra citrusy kick that complements the sweetness of the fruit and marzipan.
4. Spice It Up: Introduce spices such as cinnamon, nutmeg, or cardamom to the flour mixture to add a warm and aromatic flavor, perfect for colder months.

Tips:

1. Apricot Placement: Place apricot halves snugly and slightly overlapping to ensure every slice is fruit-packed.
2. Marzipan Handling: If the marzipan is tough to stir, warm it slightly in the microwave for a few seconds or grate it for easier mixing.
3. Even Baking: Since the fruit adds moisture, check the cake’s doneness by inserting a toothpick in several places, especially where the batter is visible.

Tricks:

1. Prevent Fruit Sinking: Dust the apricot halves lightly with flour before placing them on the batter. This helps to keep them afloat during baking.
2. Enhance Flavor: Let the cake cool in the tray wrapped in a tea towel. This method helps the flavors to meld beautifully and keeps the cake moist.
3. Quick Cool Down: To cool the cake faster, place it near a window or a cooler area of your kitchen, but avoid drafty spots to prevent uneven cooling and texture.

What Are Cici’s Brownies?

Originating in Coppell, Texas, Cici’s has made a name for itself as an American buffet restaurant chain, primarily known for its pizza since its inception in 1985. The franchise began spreading its wings in 1988, bringing a unique dining experience to many.

At Cici’s, the menu is a delightful mix, featuring items like Wings, Pizza, Pasta, Salad, and a variety of Desserts and Beverages. Among these, their brownies have garnered a special place in the hearts of dessert lovers.

Prepared with rich Milk Chocolate Brownie Mix, fresh Eggs, Vegetable Oil, luscious Chocolate Syrup, Semi-Sweet Chocolate Chips, and finished with a dusting of Powdered Sugar, Cici’s Brownies are a treat for the senses.

The simplicity of the recipe, requiring just seven key ingredients and some basic kitchen tools, adds to its charm. Below, I’ve broken down the steps for you, making it super easy to bring Cici’s fudge brownies to your own kitchen.

Cici’s Brownies Recipe

Ingredients

• 1 family-size box of Pillsbury’s Milk Chocolate Brownie Mix
• 2 large eggs
• 1/3 cup of vegetable oil
• 1/4 cup of chocolate syrup
• 1 cup of semi-sweet chocolate chips, melted
• Powdered sugar for dusting (optional)

Instructions

1. Preparation: Start by preheating your oven to 350°F (175°C). This ensures your oven is at the right temperature when the batter is ready.
2. Mixing the Batter: In a medium-sized bowl, whisk together the eggs and oil until they’re well combined. Begin adding the brownie mix in two halves, stirring gently after each addition. This technique prevents the batter from becoming overmixed and helps maintain a fudgy texture.
3. Adding the Chocolate: Now, pour in the chocolate syrup and the melted semi-sweet chocolate chips. Blend these in until just mixed. The chocolate syrup enhances the richness, while the melted chips contribute to the gooey texture Cici’s brownies are known for.
4. Preparing the Pan: Line a 13×9 inch metal baking pan with parchment paper or grease it thoroughly with cooking spray or butter. This step is crucial for easy removal of the brownies later.
5. Baking: Gently pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 21-24 minutes. Start checking at around the 15-minute mark by inserting a toothpick into the center. When it comes out with a few moist crumbs (not wet batter), they’re done.
6. Cooling: Immediately after taking them out of the oven, place the pan in the fridge or freezer. This rapid cooling process is essential; it prevents the brownies from continuing to cook in the hot pan, which can cause hard edges and a dry center.
7. Cutting and Serving: Once completely cooled, cut the brownies into your desired size. A plastic knife is recommended for cleaner cuts. For that authentic Cici’s touch, lightly dust the brownies with powdered sugar before serving.

Loved recreating the classic Cici’s Fudge Brownies at home? Share the love! Pin the image below to your Pinterest board. By sharing, you’ll not only spread the joy of this delightful recipe but also help others discover the magic of baking these irresistible treats. Plus, you’ll always have this recipe handy for your next baking adventure!

Tips for The Best Cici’s Brownies Copycat Recipe

1. Quality Ingredients: Use high-quality chocolate chips and chocolate syrup for a richer, more decadent flavor. The better the chocolate, the more delicious your brownies will be.
2. Room Temperature Eggs: Make sure your eggs are at room temperature before mixing. This helps them blend more easily into the batter, resulting in a smoother texture.
3. Don’t Overmix: When combining your ingredients, mix just until they’re incorporated. Overmixing can lead to a cake-like texture, while we’re aiming for fudgy and dense brownies.
4. Even Baking: To ensure even baking, spread the batter uniformly in the pan. Also, rotate the pan halfway through baking to account for any hot spots in the oven.
5. Checking for Doneness: Use the toothpick test as mentioned, but remember, a few moist crumbs are what you’re looking for, not completely clean. This is the secret to moist, fudgy brownies.
6. Cooling is Key: The rapid cooling in the fridge or freezer isn’t just about ease of cutting; it’s also about texture. This step ensures the brownies have that signature fudginess.
7. Cutting Technique: If you’re having trouble cutting your brownies cleanly, dip your knife (or plastic knife) in hot water, wipe it dry, and then cut. The warm knife glides through the brownies more easily.
8. Storage: Store leftover brownies in an airtight container to keep them moist and fudgy. They can be kept at room temperature for a few days or frozen for longer storage.
9. Serving Suggestion: For an extra special treat, serve your brownies warm with a scoop of vanilla ice cream on top.

Forget spending hours in the kitchen – in just a few steps, you’ll be biting into a dessert that looks like it took all day to create. Plus, we’ve got some twists up our sleeve for when you’re feeling adventurous. So, grab your air fryer, and let’s get that amazing chocolate magic happening in your kitchen tonight!

Air Fryer Chocolate Lava Cake Recipe

Prep Time: 15 minutes
Cook Time: 7-8 minutes
Total Time: 22-23 minutes
Servings: 4 cakes

Ingredients

Cake:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup finely ground hazelnuts

For Serving (optional):

• Powdered sugar
• Fresh berries
• Whipped cream

Instructions

1. Prepare Cake Batter:
   • Melt your chocolate chips and butter together until smooth. You can do this in a microwave or over a double boiler.
   • Whisk the eggs, egg yolks, sugar, and salt using a separate bowl until light and fluffy.
   •  Fold in the flour gently, vanilla extract, and ground hazelnuts into the egg mixture.
   • Combine with the melted chocolate mixture.
2. Prep Ramekins:
   • Grease four small ramekins that can fit in your air fryer. Dust them lightly with flour.
3. Fill Ramekins:
   • Divide the batter evenly in your prepared ramekins.
4. Air Fry:
   • Preheat your air fryer to 360°F (180°C).
   • Place the ramekins in the air fryer basket, ensuring they do not touch each other. Depending on the size of your air fryer, you might need to cook them in batches.
   • Cook for 7-8 minutes. The edges should be set, but the center should remain slightly jiggly.
5. Serve:
   • Let the cakes cool for about a minute.
   • Run a knife around the edges of each cake and invert onto a plate.
   • Serve immediately with a dusting of powdered sugar, fresh berries, ice cream, and whipped cream, if desired.

Notes

• Ramekin Size: Ensure the ramekins fit in your air fryer. Smaller air fryers may require smaller ramekins or cooking in batches.
• Cooking Time: Air fryer models may vary in temperature. Check the cakes at 8 minutes and adjust cooking time as needed.
• Serving: These cakes are best served immediately to enjoy the gooey, molten center.

Whipped up this air fryer chocolate lava cake and it’s a hit? Share the love on Pinterest! Show your followers how to rock the kitchen with minimal effort and maximum chocolate – because let’s face it, who doesn’t want to be the hero of dessert time?

Air Fryer Chocolate Lava Cake Recipe Variations

1. White Chocolate Raspberry Lava Cake:

• Swap the semi-sweet chocolate chips for white chocolate chips.
• Add a tablespoon of raspberry puree into the center of each cake before baking for a fruity twist.

2. Mocha Lava Cake:

• Add 1 tsp of instant coffee or espresso powder to the chocolate mixture for a mocha flavor.
• Serve with a sprinkle of cocoa powder for extra richness.

3. Nutty Almond Delight:

• Replace ground hazelnuts with ground almonds.
• Add a few drops of almond extract to improve the nutty flavor.

4. Spicy Cinnamon Lava Cake:

• Add a pinch of cinnamon and cayenne pepper to the batter for a spicy kick.
• This pairs well with a dollop of cinnamon whipped cream on top.

5. Vegan and Gluten-Free Option:

• Use vegan chocolate chips and a plant-based butter substitute.
• Swap the eggs with a vegan egg substitute and use gluten-free flour.

6. Salted Caramel Lava Cake:

• Place a small piece of soft caramel candy in the center of each cake before baking.
• Sprinkle a little sea salt on top of the batter for a salty-sweet contrast.

7. Peppermint Holiday Lava Cake:

• Add a few drops of peppermint extract to the chocolate mixture.
• Garnish with crushed peppermint candies for a festive touch.

8. Peanut Butter Lava Cake:

• Add a spoonful of peanut butter in the center of each ramekin before adding the batter.
• The peanut butter will melt into a gooey center as the cake cooks.

9. Orange Zest Lava Cake:

• Stir in the zest of one orange into the batter for a citrusy note.
• Serve with a small scoop of orange-flavored sorbet for a refreshing twist.

10. Boozy Lava Cake:

• Add a tablespoon of your favorite liqueur (like Baileys, Kahlua, or Grand Marnier) to the chocolate mixture.
• This variation is perfect for adult gatherings and adds a sophisticated flavor.

This recipe is all about making a comforting dessert without any fuss – perfect for those evenings when you crave something sweet but don’t want to spend hours in the kitchen. So, grab your favorite apples, and let’s get started on a dessert that’s sure to become a new favorite in your household. Ready to cook something awesome together?

Air-Fryer Apple Crisp Recipe

Ingredients:

For the Apple Filling:

• 2 medium-sized Apples (Fuji or Gala), diced
• 1/2 tsp Fresh Ginger, finely grated
• 1 tbsp Maple Syrup
• 1 tsp Cinnamon
• A pinch of Nutmeg
• A pinch of Salt

For the Crisp Topping:

• 3 tbsp Rolled Oats
• 2 tbsp Whole Wheat Flour
• 1 tbsp Coconut Oil, melted (or unsalted butter)
• 1 tbsp Maple Syrup
• 1 tsp Cinnamon
• A pinch of Nutmeg
• Optional: 1 tbsp Chia Seeds, for added crunch

Instructions:

1. Preheat the Air Fryer: Start by setting your air fryer to preheat at 360°F (182°C). This step is crucial for ensuring consistent cooking.
2. Prepare the Apple Filling: In a bowl, mix together the diced apples, grated fresh ginger, 1 tablespoon maple syrup, 1 teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt. Stir until the apples are evenly coated.
3. Make the Crisp Topping: Combine 3 tablespoons rolled oats, 2 tablespoons whole wheat flour, 1 tablespoon melted coconut oil (or butter), 1 tablespoon maple syrup, 1 teaspoon cinnamon, and a pinch of nutmeg in another bowl. Add 1 tablespoon of chia seeds if you’re using them. Mix until it forms a crumbly texture.
4. Assemble: Transfer the apple mixture to an air fryer-safe dish. Evenly sprinkle the crisp topping over the apples.
5. Air Fry: Place the dish in the preheated air fryer. Cook for 12-15 minutes, checking at 10 minutes, until the topping is golden brown.
6. Serve: Remove from the air fryer, let it cool slightly, and serve warm. Optional toppings include vanilla ice cream or Greek yogurt.

Enjoyed our Air-Fryer Apple Crisp? Pin it to your Pinterest board! Sharing this recipe is a great way to keep it handy for your next quick dessert fix and to help your friends find a new favorite too.

Recipe Variations for Air Fryer Apple Crisp:

1. Fruit Variations: Try mixing in pears with apples or using entirely pears for a different flavor. Berries can also be added for a tart contrast.
2. Nutty Crunch: Incorporate chopped almonds, walnuts, or pecans into the topping for added texture and flavor.
3. Spice It Up: Experiment with different spices like allspice, cardamom, or a touch of clove alongside cinnamon and nutmeg for varied warmth and complexity.
4. Sweetener Swap: Replace maple syrup with honey or agave nectar for a different kind of sweetness.
5. Flour Alternatives: For a gluten-free option, use almond flour or coconut flour in place of whole wheat flour.
6. Vegan Version: Substitute coconut oil for butter and choose a plant-based yogurt or ice cream for serving.
7. Oatless Topping: For a different texture, try using granola or a mixture of seeds like pumpkin and sunflower seeds in place of oats.
8. Caramel Drizzle: After cooking, drizzle with caramel sauce for an extra decadent touch.
9. Savory Twist: Add a pinch of salt to the topping and incorporate savory herbs like rosemary or thyme for a unique flavor profile.

These variations allow for creativity and personalization, making air fryer desserts suitable for various tastes and dietary preferences. Enjoy experimenting!

In this recipe, I’ll walk you through a simple recipe, ensuring you get that perfect balance of sweetness and zing. Whether you’re looking to enjoy it on its own, use it in baked goods, or gift it to a friend for a holiday, this homemade candied ginger recipe is sure to impress.

Also, our candied jalapenos are a hit, so be sure to check them out as well. 

The Magic Behind Candied Ginger:

Candied ginger is fresh ginger that’s been cooked in a sugar syrup until it softens, then dried to achieve its signature chewy texture. It’s a fantastic way to enjoy the rich flavors of ginger in a unique, sweet form.

Candied Ginger Recipe

Ingredients

• 1 pound fresh ginger root
• 4 cups of granulated sugar (add more for coating)
• 4 cups of water
• Pinch of salt

Instructions

1. Preparation: Start by peeling the ginger root. Slice it into thin rounds, about 1/8-inch thick.
2. Blanching: In a large pot, bring water to a boil. Add the ginger slices and let them boil for about 30 seconds. Drain and rinse under cold water. This step helps to mellow out the ginger’s intense spiciness.
3. Syrup Creation: In the same pot, combine 4 cups of water and 4 cups of sugar. Stir until the sugar dissolves, and bring the mixture to a simmer.
4. Cooking the Ginger: Add the blanched ginger slices and a pinch of salt to the sugar syrup. Let it simmer for 45 minutes or until the ginger becomes translucent.
5. Drying: Drain the ginger slices and spread them out on a cooling rack over a baking sheet. Allow them to dry for at least 24 hours.
6. Coating: Once dried, toss the ginger slices in granulated sugar to coat them evenly.

Spiced up by our Candied Ginger recipe? Spread the zest! Pin the image below to your Pinterest. Sharing is the real spice of life!

Candied Ginger Variations to Try

1. Spiced Candied Ginger: Add a touch of warmth and depth to your candied ginger.

• Follow the basic recipe.
• Add 1 cinnamon stick, 5 cloves, and a star anise to the sugar syrup.
• Remove the spices before drying the ginger.

2. Citrus-infused candied Ginger: Brighten up the flavor profile with a hint of citrus.

• Follow the basic recipe.
• Add one lemon zest or orange to the sugar syrup.
• Optionally, you can also add a splash of lemon or orange juice for a more pronounced citrus flavor.

3. Vanilla Candied Ginger: A hint of vanilla adds a creamy, aromatic touch.

• Follow the basic recipe.
• Add 1 vanilla bean (split and scraped) or 1 teaspoon of pure vanilla extract to the sugar syrup.

4. Chili Candied Ginger: For those who love a kick!

• Follow the basic recipe.
• Add 1-2 dried red chilies or a pinch of chili flakes to the sugar syrup for a spicy twist.

5. Honey-sweetened candied Ginger: A natural alternative to granulated sugar.

• Substitute half of the granulated sugar with honey.
• Follow the basic recipe, but keep an eye on the syrup as honey can burn more easily than sugar.

6. Dark Chocolate Dipped Candied Ginger: Combine the spicy-sweetness of candied ginger with the richness of the chocolate.

• Follow the basic recipe for candied ginger.
• Once the ginger is dried and coated with sugar, melt dark chocolate in a double boiler or microwave.
• Dip each piece of candied ginger halfway into the melted chocolate.
• Place on parchment paper and allow to set in a cool place.

7. Coconut Candied Ginger: A tropical twist to the classic.

• Follow the basic recipe.
• After coating the dried ginger slices in granulated sugar, roll them in finely shredded coconut for an added layer of flavor and texture.

Storing and Enjoying Your Candied Ginger: Keep your candied ginger in an airtight container at room temperature, and it should remain fresh for several months. It’s perfect as a standalone treat, an ingredient in desserts, or even as a garnish for cocktails.

Using Monk Fruit and Other Sugar Alternatives in Candied Ginger

Monk Fruit Sweetener: Monk fruit sweetener is derived from the monk fruit and is many times sweeter than regular sugar. When substituting:

1. Use less monk fruit sweetener. Depending on the brand and blend, you might need anywhere from 1/3 to 1/2 of the amount of sugar called for in the recipe.
2. Keep an eye on the cooking process. Monk fruit sweetener might react differently than sugar when heated, so monitor the syrup’s consistency closely.

Other Sugar Alternatives:

• Stevia: Like monk fruit, stevia is a low-carb sweetener that is much sweeter than sugar. Use a reduced amount and check the specific brand’s conversion chart.
• Erythritol or Xylitol: These sugar alcohols can be used in a 1:1 ratio as a sugar substitute in most recipes. However, they might give a slightly different texture or aftertaste.

Tips:

1. Always check the conversion chart on the packaging of your sugar alternative. Different brands and blends can vary in sweetness.
2. When making a syrup with sugar alternatives, it might not thicken the same way as with regular sugar. You might need to adjust cooking times or methods.
3. Taste as you go. Adjust the sweetness level according to your preference.

Remember, while sugar alternatives can make the recipe more suitable for those watching their sugar intake or following specific diets, the final texture and taste might differ slightly from the traditional candied ginger made with granulated sugar. Experiment and find what works best for you!

Ditching the convenience of store-bought dough, this recipe embraces the art of baking from scratch, infusing every bite with genuine care and warmth. As we delve deeper into crafting this heartwarming treat, we’ll also explore exciting variations, from seasonal spice twists to indulgent fillings, ensuring a Monkey Bread experience tailored to every palate and occasion.

The Origin of Monkey Bread

The name “monkey bread” might sound peculiar, but its origin is even more intriguing. Some believe that the act of pulling apart the sticky dough balls and eating them mimics the grooming behavior of monkeys. Regardless of its name, one thing is certain: this bread is a delightful treat that’s both fun to make and eat.

Why Homemade Monkey Bread Stands Out

There’s something incredibly satisfying about making your own dough. The enriched dough used in this recipe, combined with the sweet cinnamon sugar coating, ensures every bite is soft, fluffy, and utterly delicious. It’s not just a festive treat; it’s a year-round delight that’s perfect for sharing.

Monkey Bread Recipe

Ingredients:

Dough:

• ½ cup (120 ml) water, warm
• 2 ½ teaspoon active yeast
• 3 ½ cups (420 g) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pure vanilla extract
• 3 tablespoons (35 g) granulated sugar
• 1 tablespoon (12 g) light brown sugar
• 1 large egg, room temperature
• 2 tablespoons (28 g) unsalted butter, melted
• ¾ cup (180 ml) whole milk, warm

Coating:

• 1 ½ cups (180 g) brown sugar
• 1 ½ teaspoons ground cinnamon
• ½ cup (113 g) unsalted butter, melted
• ½ cup chopped walnuts (optional)

Detailed Instructions:

1. Yeast Activation: In a small bowl, combine warm water with yeast and a teaspoon of sugar. Allow it to sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Dough Preparation: In a large mixing bowl or stand mixer, combine flour, salt, sugars, vanilla, egg, milk, and melted butter. Gradually add the yeast mixture and knead until you achieve a smooth, elastic dough. This should take about 10 minutes.
3. First Rise: Place your dough in a lightly oiled bowl, covering it with a damp cloth. Allow it to rest in a warm area until it doubles in size, approximately 1 hour.
4. Preparation for Coating: In a separate bowl, mix together brown sugar, cinnamon, and chopped walnuts. Melt the butter in another bowl.
5. Forming Dough Balls: Once the dough has risen, turn it out onto a floured surface. Divide the dough into small-medium balls (around 32 pieces or as per your preference).
6. Coating the Balls: Dip each dough ball into the melted butter, ensuring it’s fully coated. Roll them in the sugar-cinnamon-walnut mixture.
7. Arranging in Pan: Place the coated dough balls in a greased Bundt pan, layering them evenly.
8. Second Rise: Cover the Bundt pan with a damp cloth and let the dough balls rise again, approximately 30-40 minutes, or until they’ve expanded in size.
9. Baking: Preheat your oven to 350°F/180°C. Place the Bundt pan in the oven and bake for about 35 minutes or until the top is golden brown.
10. Cooling and Serving: Once baked, remove the monkey bread from the oven and allow it to cool in the pan for about 10-15 minutes. Invert it onto a serving plate, and it’s ready to be enjoyed!

Whipped up some Monkey Bread marvel? Don’t monkey around! Give your Pinterest pals a chuckle and a craving by pinning the image below. Because good food and a giggle are meant to be shared! 🙂

Monkey Bread Variations:

1. Chocolate and Walnut Fusion: Enhance the classic recipe by adding chocolate chips or chunks along with chopped walnuts. As you layer the dough balls in the Bundt pan, sprinkle a mix of chocolate and walnuts between each layer. This combination ensures a gooey chocolate walnut delight in every bite!

2. Cream Cheese Stuffed Monkey Bread: For a creamy surprise, consider stuffing each dough ball with a cube of softened cream cheese. As you bite into the monkey bread, you’ll be greeted with a luscious cream cheese center that perfectly complements the sugary exterior.

3. Caramel Drizzle: After baking the bread, drizzle it generously with homemade or store-bought caramel sauce. The sticky, sweet caramel takes the monkey bread to a whole new level of indulgence. You can also use this homemade vanilla-infused condensed milk sauce. 

4. Tropical Monkey-Bread: Add a tropical flair by incorporating shredded coconut and dried pineapple bits in the sugar-cinnamon coating mixture. 

5. Coffee Glaze Monkey Bread: For those who love a hint of coffee, prepare a simple glaze using powdered sugar, a touch of milk, and instant coffee granules. Drizzle this over the baked bread for a delightful coffee-infused treat.

6. Seasonal Spice Twist: While the traditional cinnamon essence is undeniably delightful, there’s room to experiment with a medley of spices tailored to different seasons or festivities. Consider infusing pumpkin pie spice for an autumnal touch, or embrace the festive spirit of December mornings with hints of gingerbread spices. These aromatic additions not only elevate the flavor but also make each bite resonate with the essence of the season.

In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake.

In this recipe, you bake sweet, fluffy bread first and then fill it with light custard.

This is the latest method of making Cream Pan, and it’s even more delicious.  

The vanilla custard flows from the top of the moist bread when you open it. It’s so fulfilling that it is almost like enjoying it in heaven.

What is Cream Pan?

Cream Pan is also known as Kurimpan. It’s a type of Japanese sweet bread that’s filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It’s also similar to Shokupan (Japanese milk bread). 

In the early 1900s, the owner of one of Japan’s oldest bread factories invented the Cream Pan.

His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs).

A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan’s characteristic look.

These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking.

These cuts allow for ventilation, which helps the bread not to burst in the oven.

After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.

Cream Pan 

Cream Pan’s most crucial component is custard cream. Cream Pan’s custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later. 

Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn’t meant for this bread.

Although it may be suitable for another use, it may not be suited for oven baking.

Japanese Stuffed Bread Types

Japanese bakeries often offer a variety of bread and pastries with delicious fillings.

1. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
2. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
3. Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry.
4. Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.

Cream Pan Recipe

Ingredients 

For the dough

• 9 oz all-purpose flour
• 2-3 TBSP of sugar
• ½ tsp of salt
• ½ tsp of yeast
• 3 TBSP of butter
• 1egg yolk
• 5 oz of whole milk

Custard cream

• 3 egg yolks
• 5 TBSP of sugar
• 1 TBSP of flour
• 2 tsp of cornstarch
• 9 oz of whole milk
• 2 TBSP of unsalted butter
• 3/4 cup of heavy cream

Instructions

Bread Dough:

• Combine milk and egg yolk.
• In a bowl, mix flour, sugar, salt, and yeast.
• Gradually add the egg-milk mix to the flour. If dry, add a touch of water.
• Let dough sit for 10 mins to absorb moisture.
• Knead on a surface until smooth (about 2-4 mins).
• Spread dough, add butter, fold, and knead until combined.
• Place in a greased bowl, cover, and let rise for 1 hour.

Custard Cream:

• Gently heat milk and half the sugar.
• Whisk egg yolks with remaining sugar until fluffy.
• Add vanilla, salt, cornstarch, and flour to yolk mix.
• Slowly incorporate hot milk into the yolk mix.
• Return to heat, stirring until thickened (about 1-2 mins post boiling).
• Mix in butter until smooth, then chill in the fridge.

Shaping the Dough:

• Check if dough has doubled. If it shrinks when poked, let rise longer.
• Divide into 8 pieces, shape into buns, and rest for 5 mins.
• Preheat oven to 375F.

Preparing the Custard Cream:

• Whip heavy cream and sugar until foamy.
• Sieve and smooth the chilled custard.
• Gradually mix in the whipped cream.

Baking:

• After 40 mins, brush buns with egg yolk.
• Bake for 15 mins, rotating halfway.
• Remove, wrap in plastic while hot, and cool.

Assembly:

• Make a hole in each bun using a chopstick.
• Fill with custard using a piping bag.
• Enjoy your Cream Pan!

Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum!

How to store Cream Pan?

The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It’s not something to be concerned about. Trust me; the cream pan will disappear right before your eyes!

Last Words

I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you’ve missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It’s a bit easier to make than the cream pan; however, a cream pan is totally worth the effort. 

Picture crunching into a slice of this dessert. The first thing you taste is the decadent, melted chocolate, followed by the crumbly texture of the biscuits. Then followed by the surprise crunch of the pistachios, all smoothed out by the creamy combination of butter and cream.

If you like a little extra kick in their desserts, a splash of Amaretto or Rum can be added. And if you’re a sweet finish fan, a powdered sugar dusting can be the perfect final touch.

This Italian Chocolate Salami is not just a dessert; it’s an adventure. It’s a trip through various textures and flavors, all wrapped up in one appetizing slice. It’s easy to make yet unique enough to serve at a dinner party.

So plunge into the world of Italian/Portuguese desserts and create your very own Chocolate Salami today. Keep in mind the secret to a superb no-bake dessert is good quality ingredients and a love for unique desserts. Enjoy the process, and most significantly, enjoy your tasty creation!

Chocolate Salami Ingredients

Making excellent Chocolate Salami is an art; every ingredient plays a vital role in this chef-d’oeuvre. Let’s delve into the symphony of flavors and textures that these elements bring to the plate:

Semi-sweet Chocolate Chips: The show’s star, these chocolate chips melt into a decadent, velvety base for our chocolate salami. They provide the dessert with a rich, chocolatey, indulgent, delightful flavor.

Vanilla Tea Biscuits: These vanilla biscuits are much more than just filler. They add a comforting crunch and crumble to the salami, contrasting beautifully with the velvety chocolate. Their subtle vanilla taste also complements the chocolate chips, providing a layer of sophistication to the dessert.

Pistachios: These little jewels are the surprise ingredient in this Italian chocolate salami. They add a surprising crunch and a burst of nutty flavor that slices through the richness of the chocolate, making every bite enjoyable.

Butter and Heavy Cream: These two ingredients work jointly to bind all the elements of the chocolate salami. The butter provides a creamy richness, while the heavy cream offers the dessert its silky, indulgent texture. They guarantee that every slice of the salami is wholly held together.

Rum or Amaretto (Optional): Ingredients like a splash of Rum or Amaretto can add a warming depth to the dessert while dusting powdered sugar can deliver a sweet finish.

Chocolate Salami Variations

Nut Variations: Swap out the pistachios for different nuts like almonds, hazelnuts, or walnuts. Each nut will bring out its own distinctive flavor and crunch to the salami.

Biscuit Variations: Try using various types of biscuits. Shortbread, graham crackers, or even ginger snaps can add a unique dimension to your dessert.

Chocolate Variations: Try using different types of chocolate. Dark chocolate can add a deeper, more intense flavor, while white chocolate can make for a sweeter, creamier salami.

Liqueur Variations: If you’re including a splash of alcohol, consider testing different liqueurs. Coffee liqueur, orange liqueur, or even cherry brandy could add a thrilling new flavor profile.

Fruit Additions: Add dried fruits like cherries, cranberries, plums, or apricots for a sweet and zesty contrast to the rich chocolate.

Spice it up: A bit of chili powder or a dash of cinnamon can add a warm, spicy kick to your chocolate salami.

Chocolate Salami Recipe

It’s time to create a culinary masterwork with Chocolate Salami. This Italian dessert is a satisfying fusion of chocolate, biscuits, pistachios, and a splash of alcohol, bound together by creamy butter and heavy cream.

Ingredients

• 14 oz of vanilla tea biscuits
• 3/4 cup of roasted and chopped pistachios
• 2 cups of semi-sweet chocolate chips
• 1 cup of heavy cream
• 4 Tbsp of butter
• 2 Tbsp of Powdered sugar (optional)
• A splash of Amaretto or Rum (optional)

Instructions

• Preparation: First, place the vanilla biscuits in a large plastic bag. Using a rolling pin, gently beat them into small, bite-sized chunks. Next, take your roasted pistachios and give them a rough chop. These will add a lovely crunch to your salami.
• Chocolate and Cream: It’s time to heat the heavy cream. You can do this in a microwave or a saucepan until it reaches a soft simmer – be cautious not to let it boil. Pour the hot cream over your chocolate chips in a large bowl. If you’re using Rum or Amaretto, now’s the time to add it.
• Butter Time: Cut your butter into small cubes and move them to the bowl.
• Stir and Heat: After waiting a few minutes, stir the chocolate. You can reheat the chocolate in the microwave if needed, but keep in mind to do this in 15-20-second intervals to avoid overheating.
• Mix it Up: When your chocolate has reached a smooth, silky texture, it’s time to add the crushed vanilla biscuits and chopped roasted pistachios. Stir everything together until it’s well combined.
• Roll it Out: Lay a larger piece of plastic wrap on a flat surface and pour your chocolate mixture on top.
• Shape Your Salami: Roll your plastic tightly around the chocolate mixture, shaping it into a salami stick. If you want extra protection, you can wrap a second piece of plastic wrap around it. Tie off both ends to secure your salami.
• Chill and Serve: Place your chocolate salami in the fridge for at least 4 hours. Once set, remove the plastic wrap and roll your salami in powdered sugar for a sweeter touch.

Have you liked this Chocolate Salami experience? Why not let your Pinterest board in on the fun? Click the image below and pin it away. After all, chocolate loves good company!

More Delicious Italian Desserts

• Authentic Italian Chocolate Gelato: Dive into Italian desserts with this decadent and creamy Chocolate Gelato. It’s authentically Italian and guaranteed to fulfill your summer cravings.
• Italian Pizzelle Cookies (The Oldest Known Cookie): Experience a piece of history with these classic Italian Pizzelle Cookies. They’re not just cookies; they’re a travel back in time.
• Homemade Canestrelli Recipe: These delightful Italian shortbread cookies, or Canestrelli, are a sensory delight. Homemade and full of devotion, they’re the perfect complement to your afternoon tea.
• Italian Lemon Ricotta Cake: Bright, zesty, and irresistibly moist, this Italian Lemon Ricotta Cake is a piece of sunshine. 
• Italian Sponge Cake: Light, soft, and subtly sweet, this Italian Sponge Cake is a classic. It’s an adaptable dessert that’s perfect for any occasion.
• Maritozzi (Italian Sweet Bun): These Italian sweet buns, known as Maritozzi/Maritozzo, are a lovely treat. Soft, sweet, and delectable, they’re an excellent way to start or end your day.
• Sicilian Cassata Cake: This classic Sicilian Cassata Cake celebrates flavors. Its layers of sponge cake, ricotta filling, and marzipan make it a feast for the eyes and palate.
• Famous Sicilian Cannoli: Last but not least, the renowned Sicilian Cannoli. Crispy on the outside and creamy on the inside, these cannoli are a genuine Italian delicacy.

Even though it’s usually the highlight of Easter celebrations in Italy, you can enjoy it any time of the year. Don’t worry if you have dietary restrictions because we’ll also talk about how to make this recipe gluten-free.

Sicilian Cassata Cake – A Taste of History

The Sicilian Cassata Cake has been around since the 10th century. The name “Cassata” comes from the Arabic word “quas at,” which means “bowl” The first version of this cake was made by a shepherd who decided to mix sheep’s ricotta with honey in a bowl.

In the court of the emir of Palermo in Piazza Kalsa, chefs decided to wrap this mixture in a short pastry and bake it, making the oven-baked Cassata, the oldest version of this cake.

In 1873, a famous pastry chef from Palermo named Salvatore Guli gave the Cassata its modern look by adding candied fruit and marzipan. But in this recipe, we’re sticking to the original version, without the candied fruit and marzipan, to give it a more authentic taste.

More Italian Desserts To Try:

Famous Sicilian Cannoli Authentic Recipe: Cannoli are pastry shells in the shape of tubes that are fried and filled with a sweet, creamy filling that usually has ricotta in it. This dessert is a staple in Sicilian cuisine and a must-try for anyone who loves Italian sweets.

Authentic Italian Chocolate Gelato Recipe: Gelato is the Italian version of ice cream. It is smoother, denser, and creamier than ice cream. This chocolate version is very rich and full of flavor. It’s the perfect dessert for a hot day in the summer or any time you desire some chocolate.

Italian Pizzelle Cookies Recipe (The Oldest Known Cookie): Pizzelle are Italian waffle cookies that are usually made with flour, eggs, sugar, butter, and flavorings. People like them because they look like snowflakes and have a crisp feel. A great addition to your afternoon coffee or tea.

Homemade Canestrelli Recipe: Canestrelli are mouthwatering Italian shortbread cookies that are usually in the shape of a flower and dusted with powdered sugar. They are simple, charming, and perfect for any occasion.

Italian Lemon Ricotta Cake Recipe: This cake is the perfect mix of tangy lemons and creamy ricotta cheese. It’s moist and tasty and makes a great dessert for any gathering.

Italian Sponge Cake Easy Recipe (Pan di Spagna): Pan di Spagna is a simple, light sponge cake usually used as a base for many Italian desserts. Even though it is a simple cake, it can be used in various ways and is delicious on its own.

Authentic Maritozzi (Italian Sweet Bun): Maritozzi or Maritozzo are sweet buns that are usually filled with whipped cream. They’re a popular breakfast or dessert in Rome. These buns are a delicious treat that will definitely satisfy your sweet tooth.

Italian Chocolate Salami: This treat is a delightful fusion of chocolate, pistachios, biscuits, and a splash of Rum or Amaretto, bound together by creamy butter and heavy cream.

Sicilian Cassata Cake Recipe

Ready to roll up your sleeves and dive into the world of Italian baking? Wonderful! We’re about to venture on a culinary adventure as we recreate the classic Sicilian Cassata Cake.

Ingredients

For the Shorty Pastry:

• 3 cups of All-purpose-flour (For a gluten-free option, use a gluten-free flour blend)
• 1 3/4 sticks of butter
• 2/3 cup of sugar
• 4 egg yolks
• Grated peel of 1 lemon
• A pinch of salt

For the Ricotta Cream:

• 3 cups of ricotta cheese
• 2 cups of powdered sugar
• 5 oz of chopped dark chocolate

Instructions

For the Shorty Pastry:

• Mix the flour, butter, sugar, grated lemon zest, and salt together in a bowl. Using your hands mix the ingredients until they look like fine breadcrumbs.
• Add the egg yolks and mix quickly until you have a smooth paste.
• Wrap the dough in plastic wrap and put it in the fridge for at least 2 hours.

For the Ricotta Cream:

• After draining the ricotta overnight, sift it and mix it with the powdered sugar.
• Mix in the chopped dark chocolate.
• Ensure your pieces are not too small. Let the cream sit in the fridge.

Assembling the Cassata Cake:

• Preheat the oven to 350F. 
• Take your cake dough out of the fridge and cut it in half. Roll one piece into a 0.2-inch-thick disk and use it to line a baking pan that has been greased and dusted with flour. Remove any extra pastry.
• Use a fork to poke holes in the dough without going all the way through.
• Pour your ricotta cream into the mold, and use an icing spatula to even it out.
• Roll out the rest of the dough to make another 0.2-inch-thick disk and put it on top of the cream.
• Bake the Cassata cake for 45 minutes at 350 F or until it’s golden brown. 

Liked the recipe for Sicilian Cassata Cake? Don’t keep it under wraps! Add the image below to your beautiful Pinterest board. It’s your chance to nudge your followers into a mouthwatering baking spree.

Tips & Variations

• Quality of Ingredients: The taste of your Sicilian Cassata Cake will depend a lot on the quality of the ingredients you use. Try to always use fresh, high-quality ingredients.
• Letting the dough rest: Don’t forget to let the dough rest in the fridge. This step lets the dough’s gluten loosen up, making for a crust that is more tender and flaky.
• Sift the ricotta: Sifting the ricotta makes sure that your filling is smooth and creamy. If you don’t do this, your filling might be grainy.
• Baking Time: Keep a close eye on your cake near the end of the baking time. Every oven is different, and you want to make sure your cake is golden brown and not burnt.
• Fruit Filling: If you want your cake to have a fruity taste, add some finely chopped dried or candied fruits to the ricotta cream.
• Chocolate lovers: Add a layer of chocolate ganache on top of the cake after it has cooled for an extra dose of chocolate.
• Marzipan Topping: If you want to try an updated version of the Sicilian Cassata Cake, you can cover it with a layer of marzipan and decorate it with candied fruits.
• Gluten-free: As we’ve already talked about, this recipe is easy to make gluten-free by making the shorty pastry with a gluten-free flour blend.