These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Ingredients You’ll Need

• Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
• Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
• Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
• Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
• Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
• Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
• Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Make These Today!

These Frozen Pistachio and Date Chocolate Bites are the perfect healthy indulgence—no baking, naturally sweetened, and coated in dark chocolate. Make a batch and keep them in the freezer for whenever you need a quick, satisfying treat. Warning: they disappear fast!

More Delicious Sweets

• No Bake Chocolate Oatmeal Cookies
• Slow Cooker Chocolate Candy
• No Bake Energy Bites
• Peanut Butter Fudge
• No Bake Oreo Cake Pops

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Frozen Pistachio and Date Chocolate Bites

These Frozen Pistachio and Date Chocolate Bites are creamy, chewy, and coated in a crisp dark chocolate shell. Made with just a handful of simple ingredients—nutty pistachios, naturally sweet dates, and Greek yogurt for the perfect creamy texture. No refined sugar, no baking, just blend, roll, dip, and freeze! The perfect healthy(ish) sweet treat that’s indulgent yet packed with wholesome ingredients.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 20

Calories 113kcal

Author Joanna Cismaru

Ingredients

For the Bite Base:

• 1 cup unsalted pistachios roughly chopped (reserve a few for garnish)
• 1 cup pitted dates Medjool or your favorite variety, roughly chopped
• 1 cup Greek yogurt thick
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Chocolate Coating:

• 1 cup dark chocolate chips
• 1-2 teaspoons vegetable oil

US Customary – Metric

Instructions

• In a food processor, combine the chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Process until the mixture forms a sticky, uniform mass. If the mixture feels too dry, add an extra tablespoon of yogurt as needed.
  
• Using a small spoon or cookie scoop, roll the mixture into balls approximately 1 inch in diameter. Arrange the balls on a parchment-lined baking tray, then transfer to the freezer for about 1 hour to firm up. I recommend using a small cookie scoop and scoop them directly on the parchment paper.
  
• In a microwave-safe bowl, combine the dark chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
  
• Remove the bite balls from the freezer. Dip each ball into the melted chocolate using a fork or toothpick, allowing any excess chocolate to drip off. Place the dipped bites back onto the parchment-lined tray. If desired, sprinkle a few of the reserved chopped pistachios on top while the chocolate is still soft.
  
• Return the tray to the freezer for an additional 30 minutes to allow the chocolate coating to set firmly.

Notes

1. Soft dates blend better! If your dates are dry, soak them in warm water for 10 minutes to make them easier to process.
2. Thick Greek yogurt is key. If using a thinner yogurt, the mixture may be too soft—stick to full-fat Greek yogurt for the best texture.
3. Vegetable oil in the chocolate makes all the difference! It keeps the coating silky smooth and prevents the chocolate from cracking when you bite into it. Coconut oil works too!
4. Work quickly when dipping! The bites will start to soften as they sit out. Keep them in the freezer until you’re ready to coat them in chocolate.
5. Storage: Store in an airtight container in the freezer for up to 2 months. No need to thaw—just eat straight from the freezer!

Nutrition

Serving: 1bite | Calories: 113kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 185mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.4mg

The post Frozen Pistachio and Date Chocolate Bites appeared first on Craving Home Cooked.

This Orange Cake is a burst of citrusy goodness that brightens up any day. Made with fresh orange juice and zest, it’s soft, tender, and packed with vibrant flavor. Topped with a tangy orange glaze, it’s the perfect balance of sweet and zesty. And the best part? It’s so simple to make, you’ll want to bake it again and again.

Ingredients You’ll Need

• Flour: All purpose white flour will work great!
• Baking Powder: Make sure it’s fresh—expired baking powder won’t do the job.
• Salt: Just a pinch to balance the sweetness and enhance the citrus flavor. Don’t skip it, even if it seems like a tiny detail.
• Vegetable Oil: Keeps the cake moist without adding any competing flavors. If you’re out, melted butter or even light olive oil works as a substitute, but vegetable oil gives the best texture.
• Granulated Sugar: You could use coconut sugar or a sugar substitute, but the flavor and texture might change a bit.
• Eggs: You’ll need 3 large eggs to bind everything together and add richness.
• Orange Zest: This is where the intense orange flavor comes from. Freshly grated zest is essential—don’t even think about skipping this!
• Fresh Orange Juice: Adds moisture and a natural citrusy tang. Freshly squeezed is the way to go, but if you must, a high-quality store-bought juice could work. Just make sure it’s 100% juice with no added sugar.
• Vanilla Extract: Adds a subtle warmth and complements the orange flavor beautifully. If you’re out of vanilla, almond extract could work, but use less (it’s strong!).

Start by preheating your oven to 350°F. While it’s heating up, grease a 9×5-inch loaf pan and line it with parchment paper. Let the parchment hang over the sides—it’ll make lifting the cake out so much easier later.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, grab your electric mixer and beat the eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.

Now combine the wet ingredients with the flour mixture and whisk until everything is well incorporated. Do not overmix, mix only until you no longer see flour bits in the batter. Overmixing can make the cake dense, and we want it nice and tender.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. Insert it into the center—if it comes out clean, your cake is ready. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.

While the cake is baking, make your orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. If it’s too thick, add a little more orange juice, one teaspoon at a time. Want extra orange flavor? Stir in a bit of orange zest.

Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use the parchment overhang to lift it out and place it on a wire rack. While it’s still warm, drizzle the glaze over the top and let it run down the sides. Let the cake cool completely before slicing. Now grab a plate and enjoy!

More Delicious Cake Recipes

• German Chocolate Cake
• Opera Cake
• Condensed Milk Pound Cake
• Harvey Wallbanger Cake
• Lemon Blueberry Yogurt Loaf

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Orange Cake

This Orange Cake is moist, flavorful, and bursting with fresh citrus goodness. Made with real orange juice and zest, it’s topped with a tangy glaze for the perfect balance of sweet and zesty.

Course Cake, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 410kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• ¾ cup orange juice freshly squeezed
• zest of 3 oranges
• 2 teaspoons pure vanilla extract

For the Orange Glaze:

• 1½ cups powdered sugar
• 3–4 tablespoons orange juice freshly squeezed
• zest of 1 orange optional, for extra flavor

US Customary – Metric

Instructions

• Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, use an electric mixer to beat eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.
• Pour the wet mixture into the flour mixture and whisk until incorporated. Do not overmix to keep the cake tender.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
• While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more orange juice if the glaze is too thick or more powdered sugar if it's too thin. Stir in the orange zest if desired for extra flavor.
• Allow the cake to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the cake out of the pan and place it on a wire rack.
• While the cake is still warm, drizzle the orange glaze over the top, letting it run down the sides.
• Let the glazed cake cool completely before slicing. Slice and enjoy!

Notes

1. Use fresh orange juice and zest for the best flavor. It’s worth the extra step!
2. If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 265mg | Potassium: 181mg | Fiber: 1g | Sugar: 38g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

The post Orange Cake appeared first on Craving Home Cooked.

Nothing says “holiday magic” quite like the delicate crunch of Danish Butter Cookies. These golden, buttery delights are perfect for any occasion, whether you’re hosting a festive gathering or just craving a sweet treat to brighten your day.

Danish Butter Cookies are my favorite go-to for a simple yet delightful sweet treat. These cookies are buttery and crisp, perfect for any occasion—from holiday gatherings to a cozy afternoon at home. They’re easy to make and hold their shape beautifully, making them ideal for cutting into fun shapes or keeping classic.

Unlike other cookies that might spread too much or lose their form, these Danish Butter Cookies stay neat and delicious every time you bake them. I love how versatile they are, too—you can easily add your own twist with different extracts or toppings.

Ingredients You’ll Need

• All-Purpose Flour: If you need a gluten-free option, a good gluten-free flour blend can do the trick.
• Unsalted Butter: This is what gives the cookies that rich, buttery flavor. If you don’t have unsalted butter, you can use salted butter and reduce the added salt in the recipe.
• Granulated Sugar: Sweetens the dough and keeps the cookies tender.
• Egg: Binds all the ingredients together and adds moisture. If you’re out of eggs, try using a flax egg or a bit of applesauce as a substitute.
• Pure Vanilla Extract: Adds a lovely depth of flavor.
• Almond Extract (Optional): Gives a subtle almond flavor. You can skip this or add a little extra vanilla if you prefer.
• Salt: Enhances all the other flavors. If you’re using salted butter, you might want to use less salt in the recipe.

Start by mixing 1 cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed and beat until the mixture is light and fluffy, about 2-3 minutes.

Add 1 large egg, 2 teaspoons of pure vanilla extract, and ½ teaspoon of almond extract (if using) to the bowl. Beat until everything is well combined and the mixture is smooth.

In a separate bowl, whisk together 2½ cups of all-purpose flour and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If your dough feels too soft to handle, cover it and refrigerate for about 15-30 minutes. This firms up the dough, making it easier to pipe into shapes without spreading too much.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier.

Transfer the dough into a piping bag fitted with a large open star tip, like a Wilton 1M or 4B. Pipe the dough into your desired shapes—circles, swirls, or “S” shapes—on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Tip: If the dough becomes too stiff to pipe, let it sit at room temperature for a few minutes to soften slightly. This makes piping easier without compromising the shape of your cookies.

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies just begin to turn light golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

More Delicious Cookies

• Shortbread Cookies
• Italian Almond Cookies
• Russian Tea Cakes
• Linzer Cookies
• Candy Cane Cookies
• Italian Nut Roll Cookies

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Danish Butter Cookies

Danish Butter Cookies are classic, buttery treats that offer a perfect balance of sweet and rich flavors. With their delicate crunch and melt-in-your-mouth texture, these cookies are ideal for any occasion—from festive holidays to cozy afternoon snacks.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 40

Calories 91kcal

Author Joanna Cismaru

Ingredients

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract optional
• 2½ cups all-purpose flour
• ½ teaspoon salt

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using). Beat until well combined.
• In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
• If the dough is too soft to handle, cover it and refrigerate for about 15-30 minutes to firm up slightly.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Transfer the dough into a piping bag fitted with a large open star tip (such as Wilton 1M or 4B).
• On the prepared baking sheets, pipe the dough into desired shapes such as circles, swirls, or “S” shapes, leaving about 1 inch (2.5 cm) of space between cookies.
• If the dough becomes too stiff to pipe, allow it to sit at room temperature for a few minutes to soften.
• Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn light golden brown.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 2 weeks.

Notes

1. Use High-Quality Butter: Opt for real unsalted butter for the richest flavor and smoothest texture in your cookies.
2. Chill the Dough: Don’t skip chilling the dough—it’s essential for easy piping and helps the cookies maintain their shape while baking.
3. Experiment with Extracts: Vanilla and almond extracts are classic, but try adding a splash of orange or coconut extract for a unique twist.
4. Perfect Consistency: Ensure your dough is soft but not sticky. If it’s too soft, a few extra minutes in the fridge can make all the difference.
5. Creative Decorating: Get creative with your cookie designs! Use different piping tips or add decorative toppings like colored sugars and sprinkles to match any theme or holiday.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.4mg

The post Danish Butter Cookies appeared first on Craving Home Cooked.

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Ingredients You’ll Need

• Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
• Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
• Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
• All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
• Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

More Delicious Cookies

• Italian Almond Cookies
• Linzer Cookies
• Snickerdoodles
• Sour Cream Cookies
• Spritz Cookies
• Italian Nut Roll Cookies

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Shortbread Cookies

Shortbread Cookies are buttery, delicate treats that melt in your mouth with every bite. They use simple ingredients to create a classic cookie that pairs perfectly with coffee or tea.

Course Breakfast, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 126kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet
• Rolling Pin

Ingredients

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• ¼ teaspoon salt
• 2¼ cups all-purpose flour
• 1 teaspoon pure vanilla extract optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and sifted powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  
• Add the vanilla extract (if using) and salt, mixing until well combined. Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. The dough may appear crumbly at first but will form a soft dough as you continue mixing.
  
• Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
  
• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out the chilled dough to about ¼ inch (6 mm) thickness. Use a shortbread cookie cutter or any desired shape to cut out cookies.
  
• Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Cream the butter and sugar thoroughly for a smooth, light dough.
2. Work the dough gently to avoid tough cookies.
3. Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg

The post Shortbread Cookies appeared first on Craving Home Cooked.

These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Ingredients You’ll Need

• Flour: You’ll just need plain all purpose flour here.
• Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
• Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
• Salt: Enhances the flavors of the dough.
• Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
• Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
• Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
• Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

• Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
• Granulated sugar: To sweeten the pastry cream.
• Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
• Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
• Unsalted butter: Adds a smooth texture to the cream.
• Pure vanilla extract: Enhances the flavor of the pastry cream.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

More Delicious Donuts

• Boston Cream Donuts
• Krispy Kreme Donuts (Copycat)
• Peach Fritters
• Sopapillas
• Paczki (Polish Donuts)

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Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 20

Calories 237kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• zest of 1 lemon or orange, optional, for added flavor
• 4 tablespoons unsalted butter softened
• 2 large eggs
• 1 cup warm milk about 110°F
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or sunflower oil, for deep-frying

For Coating:

• 1 cup granulated sugar

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

Prepare the Pastry Cream:

• In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
• In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
• Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
• Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
• Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

• In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
• In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
• Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
• Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
• Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
• Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

• In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
• Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
• Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

• Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
• Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
• Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

1. Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
2. Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
3. Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.001mg | Calcium: 57mg | Iron: 1mg

The post Italian Bomboloni appeared first on Craving Home Cooked.

Irresistible German Chocolate Cake! Picture moist, rich chocolate layers hugging a decadent coconut-pecan filling that’s as nutty as it is sweet. It’s the kind of cake that turns any ordinary day into a celebration—trust me, one bite and you’ll be hooked!

Alright, let’s get real—German Chocolate Cake has been a staple in my kitchen for years, and it’s easy to see why. This isn’t just any chocolate cake; it’s got layers of moist, rich chocolate sponge paired with a gooey coconut-pecan filling that adds the perfect crunch. I’ve perfected each step to make sure it’s foolproof, whether you’re an experienced baker or just starting out.

Ingredients You’ll Need

• Granulated Sugar – I use white granulated sugar because it sweetens the cake and keeps it nice and moist. If you’re looking to add a bit of caramel flavor, you could try brown sugar, but stick with white for classic results.
• All-Purpose Flour – Regular all-purpose flour is my go-to for a balanced texture. If you want a lighter cake, cake flour is a great substitute, making the cake a bit more airy and delicate.
• Unsweetened Cocoa Powder – I recommend using high-quality cocoa like Hershey’s baking cocoa for that deep chocolate flavor. If you prefer a richer taste, you could use Dutch-processed cocoa.
• Baking Powder and Baking Soda – Both are essential to help the cake rise. Baking powder gives it lift, while baking soda reacts with the cocoa to enhance the chocolate flavor. If you don’t have baking soda, you can add a bit more baking powder, but the texture might be slightly different.
• Salt – A pinch of salt is crucial—it balances the sweetness and intensifies the chocolate. Don’t skip it!
• Eggs – Eggs add structure and moisture to the cake. They help bind everything together and give the cake its lovely texture. If you’re out of eggs, you can use flax eggs or applesauce, but the texture might vary a bit.
• Whole Milk – Milk keeps the cake moist and adds richness. You can substitute with almond milk or another plant-based milk if you’re dairy-free, though the flavor will be slightly different.
• Vegetable Oil – Oil keeps the cake tender and moist. If you prefer, you can use melted butter for a different flavor, but the cake will be a bit denser.
• Vanilla Extract – Vanilla enhances the flavors of the chocolate and other ingredients. Pure vanilla extract is best, but you can use vanilla bean paste for extra flavor.
• Boiling Water – Boiling water intensifies the cocoa flavor and gives the cake its moistness. If you don’t want to use water, hot coffee is a fantastic substitute—it deepens the chocolate flavor even more.

• Evaporated Milk – This thickens the filling and adds a rich creaminess. If you don’t have evaporated milk, you can use heavy cream or whole milk, but the texture might be slightly lighter.
• Granulated Sugar – Sweetens the filling and helps it set nicely. You can swap some of it with brown sugar for a deeper, molasses-like flavor.
• Egg Yolks – Egg yolks thicken the filling and add richness. If you need to make it egg-free, you can use cornstarch mixed with a bit of water as a thickener.
• Unsalted Butter – Adds a silky texture and richness to the filling. If you prefer, you can use margarine or a dairy-free butter substitute for a different flavor profile.
• Vanilla Extract – Like in the cake, vanilla extract enhances the overall flavor of the filling. You could use almond extract for a different twist, but stick with vanilla for classic taste.
• Sweetened Shredded Coconut – Provides texture and a sweet, tropical flavor. If you’re not a fan of coconut, toasted almonds or another favorite nut works just as well.
• Pecans (chopped) – These add a delightful crunch and nutty flavor. You can substitute with walnuts or almonds if you prefer or need to avoid pecans.

• Unsalted Butter (softened) – Creates a smooth and creamy frosting base. If you’re vegan or dairy-free, use a plant-based butter alternative.
• Powdered Sugar – Sweetens and gives the frosting its fluffy texture. You can reduce the amount slightly or mix with a bit of honey for a different flavor.
• Unsweetened Cocoa Powder – Adds rich chocolate flavor to the frosting. Dutch-processed cocoa works well if you prefer a smoother taste.
• Heavy Cream – Achieves the perfect creamy consistency for spreading. For a lighter option, use half-and-half or whole milk, though it might be less creamy.
• Vanilla Extract – Enhances the chocolate and adds a lovely aroma to the frosting. Pure vanilla extract is ideal, but vanilla bean paste works too.

Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.

In a large bowl, whisk together 2 cups of granulated sugar, 1 ¾ cups of all-purpose flour, ¾ cup of high-quality unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.

Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed until everything is smooth, about 2 minutes.

Tip: Make sure your eggs and milk are at room temperature to ensure a silky batter without any lumps.

Carefully stir in 1 cup of boiling water. The batter will be thin, but that’s exactly what you want for a moist cake.

Tip: The boiling water intensifies the cocoa flavor, making your cake extra chocolaty and delicious.

Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

In a medium saucepan, whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in ½ cup of cubed unsalted butter, 1 teaspoon of vanilla extract, 1 ½ cups of sweetened shredded coconut, and 1 cup of chopped pecans. Let the filling cool to room temperature.

Place one cake layer on your serving plate. Spread a generous amount of the coconut-pecan filling over the top. Add the second layer and repeat with more filling. Top with the third cake layer and spread the remaining filling over the top.

If you’re adding chocolate frosting, beat 1 cup of softened unsalted butter with 4 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Gradually add ⅓ cup of heavy cream and 2 teaspoons of vanilla extract, beating until smooth and fluffy.

Frost the sides of the cake and pipe a decorative border around the top edge. Refrigerate the assembled cake for at least 1 hour to allow the filling to set. Slice and serve at room temperature.

More Delicious Cakes

• Red Velvet Cake
• Opera Cake
• Texas Sheet Cake
• The Best Chocolate Cake
• Strawberry Cake

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German Chocolate Cake

German Chocolate Cake is a decadent dessert featuring layers of moist chocolate cake filled with a rich coconut-pecan frosting. Topped with an optional chocolate frosting, this cake is perfect for celebrations or any time you crave a sweet, indulgent treat.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Chilling/Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 926kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer
• OXO Good Grips Bent Icing Spatula
• Nonstick Bakeware 9″ Round Cake Pan, Set of 3
• Piping Bag – Disposable Cake Decorating Bag 100 Count, 12 inch, Clear
• Large Piping Tips Set, Stainless Steel Frosting Piping Kit, 5 Pieces Pastry Cake Decorating Tips

Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder high quality
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter cubed
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup pecans chopped

For the Chocolate Frosting (Optional):

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup heavy cream more as needed
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth, about 2 minutes. Stir in the boiling water (the batter will be thin, but that's normal).
• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
• In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature before spreading on the cake layers. It will thicken as it cools.
• In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream. Beat until smooth and fluffy. Add the vanilla extract and beat again, adding more cream if needed to reach a spreadable consistency.
• Place one cake layer on a serving plate. Spread a third of the coconut-pecan filling evenly over the top. Place the second cake layer on top and spread another third of the filling over it. Add the third cake layer and spread the remaining filling over the top.
• If using the chocolate frosting, frost the sides of the cake. You can also pipe a decorative border around the top edge if desired.
• Chill the cake in the refrigerator for 30 minutes before slicing to allow the filling to set. Serve at room temperature and enjoy!

Notes

1. Boost the Chocolate: Add a teaspoon of instant coffee to the batter. It enhances the cocoa without making your cake taste like coffee.
2. Make Ahead Magic: This cake actually tastes better the next day as the flavors meld together. Bake it a day in advance and store it in an airtight container at room temperature.
3. Smooth Frosting: When making the chocolate frosting, make sure your butter is fully softened to avoid lumps.

Nutrition

Serving: 1serving | Calories: 926kcal | Carbohydrates: 119g | Protein: 9g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 414mg | Potassium: 406mg | Fiber: 5g | Sugar: 98g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg

The post German Chocolate Cake appeared first on Craving Home Cooked.

These Whoopie Pies feature soft, chocolatey cakes hugging a fluffy marshmallow filling—it’s like the best part of a childhood lunchbox, made even better. They’re fun to make and even more fun to eat—bet you can’t have just one!

Why I Love These Whoopie Pies

There’s something truly special about baking treats that bring out everyone’s inner child, and these Whoopie Pies do just that! Picture soft, chocolatey cakes that are so tender they practically melt in your mouth, hugging a fluffy marshmallow filling that’s just the right amount of sweet. It’s like creating little bites of joy right in your kitchen. Trust me, once you make these, you’ll find any excuse to whip them up again.

Ingredients You’ll Need

• All-Purpose Flour: If you prefer, swap in a gluten-free flour blend.
• Unsweetened Cocoa Powder: For that rich chocolate flavor in our cakes.
• Baking Soda and Baking Powder: Help the cakes rise, making them fluffy and light.
• Salt: Enhances the overall flavors and balances the sweetness.
• Granulated Sugar: Sweetens the cakes to perfection.
• Unsalted Butter: Adds moisture and richness. Soften it beforehand for easier mixing.
• Large Egg: Binds everything together and adds moisture.
• Vanilla Extract: Infuses both the cakes and filling with warm, aromatic flavor.
• Whole Milk: Keeps the batter moist and results in a tender crumb. You can use a dairy-free milk alternative if you like.
• Hot Water: Blooms the cocoa powder, intensifying the chocolate taste.

• Mini Marshmallows: Create that fluffy, sweet center. If you have large marshmallows, just chop them up.
• Unsalted Butter: Adds creaminess to the filling. Make sure it’s softened for easy mixing.
• Powdered Sugar: Sweetens and thickens the filling to the right consistency.
• Vanilla Extract: Adds extra flavor to the filling.
• Heavy Cream: Optional, but helps adjust the filling to a spreadable consistency if needed.

First things first, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1¼ teaspoons of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 2 minutes.

Tip: Creaming incorporates air into the mixture, resulting in lighter, fluffier cakes.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until well combined.

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Stir in ½ cup of hot water until the batter is smooth and slightly runny.

Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24-28 individual cakes.

Tip: Spacing allows the cakes to spread without touching, ensuring they bake evenly.

Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

In a heatproof bowl, combine 1 cup of mini marshmallows (or chopped large marshmallows) with 1 tablespoon of water. Microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.

In a separate large mixing bowl, beat ¼ cup of softened unsalted butter until creamy. Add 1 cup of powdered sugar and beat until fluffy, about 2 minutes. Slowly add the cooled melted marshmallows and 1 teaspoon of vanilla extract, beating until well combined. If needed, add 2-3 tablespoons of heavy cream to reach a spreadable consistency.

Spread or pipe a generous amount of marshmallow filling onto the flat side of half of the cakes. Top with the remaining cakes to create sandwiches.

Tip: Using a piping bag or zip-top bag with a corner snipped off can make filling the cakes neater and quicker.

More Delicious Desserts

• Boston Cream Donuts
• Chocolate Pots de Crème
• Coconut Macaroons
• Slow Cooker Chocolate Candy
• Mississippi Mud Pie

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Whoopie Pies

Whoopie Pies are delightful treats featuring soft, chocolatey cakes sandwiching a fluffy marshmallow filling. They're fun to make and even more fun to eat—a classic dessert that brings joy with every bite!

Course Cake, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12

Calories 331kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

For the Chocolate Cakes:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ¼ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup hot water

For the Marshmallow Filling:

• 1 cup mini marshmallows or large marshmallows, chopped
• ¼ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream optional, for desired consistency

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat until combined.
• Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined. Stir in the hot water until the batter is smooth and slightly runny.
• Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24-28 individual cakes. Bake for 10-12 minutes, or until the cakes spring back when lightly touched.
• Let the cakes cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
• In a heatproof bowl, melt the marshmallows and 1 tablespoon of water in the microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.
• In a separate large mixing bowl, beat the softened butter until creamy. Add the powdered sugar and beat until fluffy, about 2 minutes. Slowly add the cooled melted marshmallows and vanilla extract, beating until well combined. If needed, add 2-3 tablespoons of heavy cream to reach a spreadable consistency.
• Spread or pipe a generous amount of marshmallow filling onto the flat side of half of the cakes. Top with the remaining cakes to create a sandwich.

Notes

1. Consistent Sizes: Use a cookie scoop to ensure your cakes are all the same size, making it easier to match them up when assembling.
2. Filling Variations: Feel free to get creative with the filling—try adding a spoonful of peanut butter, a sprinkle of cinnamon, or even a dash of espresso powder for a unique twist.
3. Storage Tips: Store your Whoopie Pies in an airtight container at room temperature for up to two days, or refrigerate them to keep them fresh a bit longer.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 232mg | Potassium: 137mg | Fiber: 2g | Sugar: 30g | Vitamin A: 447IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 2mg

The post Whoopie Pies appeared first on Craving Home Cooked.