There is nothing better than waking to the sweet aroma of cake baking in the oven. Imagine having a nice warm treat to go alongside your morning cup of coffee. With this overnight berry coffee cake, you can make perfect mornings a reality.
This was my first foray into overnight coffee cakes and now I’m addicted. I can’t wait to try out different flavor combinations. This berry coffee cake is an adaptation of this overnight cranberry coffee cake. Since we’re in the midst of berry season, I swapped in a mixture of fresh berries instead of the cranberries which I normally associate with Thanksgiving.
I love baked goods that can be prepared in advance. You can make the batter and crumble topping the night before. Then first thing in the morning, just pop it in the oven. In no time, the kitchen will smell like a delicious bakery. No candles or potpourri necessary. Baking is life’s natural air freshener.
The batter for this coffee cake is quite thick. Don’t be alarmed. The thick better helps to hold and distribute the fruits within the cake. Use an offset spatula or the back of a spoon to level over the batter. (Can you see the little speckles of orange zest? The citrus really helps the flavors of this coffee cake pop!)
Before baking, sprinkle the crumble topping and additional fresh berries over the batter. This recipe uses sliced almonds, but you can swap in whatever nuts you’re craving. Pistachios would be lovely with the berries and orange zest. You can even add some cacao nibs for extra crunch.
Mixing this coffee cake is the easy part. It’s waiting for it cool from the oven that’s the most difficult part. It’s very important to let the coffee cake cool for about 20 minutes after baking. This will help the cake keep its structure. Once it’s had some time to rest, start slicing and enjoy this berry coffee cake warm! It’s great with a cup of coffee, some warm tea, or a tall glass of milk!
Here are my changes to the original OVERNIGHT CRANBERRY COFFEE CAKE:
- Instead of 1/2 teaspoon ground nutmeg, use 1/2 teaspoon ground cinnamon
- Instead of 1 3/4 cup chopped fresh cranberries, use 2 cups of mixed fresh berries (strawberry, blueberry, blackberry, raspberry)
- Instead of 1/4 cup orange juice, use 1/4 cup milk
- Omit 1 Tablespoon finely shredded lemon peel
These Cherry Funfetti Almond Cupcakes combine your favorite almond funfetti cupcake with a sweet cherry-almond frosting.
I’ve been waiting to share these cupcakes with you guys for a few weeks now. I’m sorry I made you wait so long, but once you take a bite out of these Cherry Funfetti Almond Cupcakes, you’ll be telling yourself that it’s worth the wait.
These from-scratch cupcakes are made with a batter that uses buttermilk, which adds a bit of tenderness to the crumb and for me, it intensifies the flavor a bit. The original recipe for the Cherry-Almond Vanilla Cupcakes also called for some cherry juice in the cupcake itself, but I choose to use only buttermilk as the liquid agent.
To flavor the cupcakes, there is a mix of vanilla and almond extract, if you prefer a strong almond flavor, then you might consider using a little more almond extract and less vanilla. Either way you slice it, the combination lends itself perfectly for the funfetti flavor.
Be sure to load these cupcakes up with plenty of sprinkles! I like to use the jimmies because they don’t make the batter bleed like the nonpareil sprinkles. I usually fold them into the batter at the very end.
The cherry frosting is a great compliment for these almond funfetti cupcakes. For the frosting I altered the original recipe to use 1 cup of butter instead of ½ cup and I used 5 cups of powdered sugar instead of 4 cups. The cherry flavor in the frosting comes from the cherry juice and there is plenty of it in this frosting! To finish it off, you need just a touch of almond extract, but not much, because a little goes a long way.
I’m always looking for a way to funfetti-afi desserts, especially when it comes to cupcakes. As summer approaches, if you’re looking for a good no-bake funfetti dessert, you might consider trying my Oreo Funfetti Icebox Cake.
So let’s run down these changes one more time! Here is the original recipe for the Cherry-Almond Vanilla Cupcakes.
- For the cupcakes, eliminate the cherry juice and replace it with buttermilk, so in addition to ¾ cups of buttermilk, add another 1/3 of a cup to the batter.
- Add ½ cup sprinkles to the batter
- For the frosting, add and extra ½ cup of butter, so 1 cup total and add an additional 1 cup of powdered sugar (5 cups total).
We are THIS close to the official start of summer; aka Memorial Day and I can’t wait for all the summer picnics, pie baking and fresh BERRIES! To start the summer off, I am throwing this blueberry coconut ice cream pie together. Isn’t it lovely? I made this pie for Mother’s Day actually and my whole family loved it! And let me tell you, it is incredibly easy to make. It is almost no-bake since we are only quickly baking the crust for 10 minutes. So that counts right?
I used this recipe for inspiration and built upon it with one of my favorite flavors; coconut. I know coconut goes great with berries so I decided to throw in some into the almond crust, which by the way is completely gluten-free. Add some toasted coconut flakes to the crust for an added crunchy (tropical) twist.
To make the filling, you will need a blueberry sauce. Use fresh or frozen blueberries for this. You can also use your favorite berries. I can see this being wonderful with raspberries or blackberries. They all will be great for a summer picnic/ dessert. For an enhancement of the berry flavor, I added a little almond extract to the blueberry sauce. It’s a good idea. Try it the next time you are making any berry filling.
Finally, I used a homemade coconut ice cream recipe but you can use any store bought one you love. This coconut recipe is creamy good and one of my favorites.
This pie is DEFINITELY one that you should add to your summer list! Enjoy :)
I used this recipe and adapted it with the following changes:
1) Add 1/2 cup toasted coconut flakes to the crust. I used unsweetened coconut flakes but you can use the sweetened kind too. Pulse the coconut flakes with the rest of the crust ingredients.
2) I used 4 tablespoons unsalted butter for the crust.
3) I added a 1/4 teaspoon almond extract and 1/4 teaspoon coconut extract to the blueberry sauce. Stir in extracts after you remove the sauce from heat.
4) I used 1 quart of homemade coconut ice cream instead of vanilla ice cream. Feel free to use your favorite coconut ice cream recipe here.
Happy Friday! As we near summer and berry season, I wanted to share some insanely delicious recipes for creative takes on my favorite dessert — shortcakes!
These just might be the prettiest shortcakes I’ve ever seen. And they sound incredible. What’s not to love about Ricotta Blackberry Shortcakes with Honey and Thyme from The Bojon Gourmet?
With all of the recipes for “nice cream” flooding my social media accounts—you know, the ice cream made simply by blending up frozen bananas into a smooth and creamy dessert—I’ve been experimenting with the idea at home. I like to incorporate some protein into my snacks and desserts, both for myself and for kids, when possible to provide balanced energy and avoid potential sugar crashes. This recipe for Greek Frozen Yogurt takes the idea of banana nice cream up a notch by pairing it with rich Greek yogurt and a swirl of decadent peanut butter.
After the first time I made this recipe, I realized something pretty amazing: It’s essentially a less-sweet version of the Peanut Butter Banana Frozen Yogurt from Ben & Jerry’s that my husband likes. You get more real banana flavor but the same creaminess and peanut butter swirls—and it’s ready to make whenever you have just a few simple ingredients on hand. Since the weather has been warmer, we’ve had this for dessert, of course, but also for afternoon snacks. It’s super satisfying and really delicious!
I started with this recipe for Strawberry Greek Frozen Yogurt and used this as my ingredient list:
2 cups plain Greek frozen yogurt (2% or whole milk)
2 cups sliced very ripe bananas
1 teaspoon vanilla
3 tablespoons honey
2-3 tablespoons creamy peanut butter
Blend everything together in a blender, then you can just follow the instructions as written in the original recipe. (Or, to make this “instant” frozen yogurt, try using frozen bananas and serving the blended mixture right away!)
After storing this dessert in the freezer, it does need a little time to soften before serving, so plan to take it out of the freezer about 15 minutes ahead of time. This will ensure that it’s easy to scoop and has the best texture. And if your kids prefer popsicles, try freezing the blended mixture into freezer pops!
When it comes to scones, homemade is best. For certain baked goods, like chocolate croissants, I’ll seek out the best bakeries for my fix. However, with scones, once you find THE recipe, homemade is the only way to go.
Traditionally, scones are a bit on the dry side. They’re served with jam and delicious clotted cream. These honey raspberry ricotta scones are unlike any scones I’ve ever had. They’re soft, fluffy, and pillow-like.
Inspired by these strawberry shortcake scones, these honey raspberry ricotta scones are perfect Sunday brunches, picnics at the park, and relaxing weekends at home.
The addition of ricotta is what makes these scones so ridiculously delicious. The ricotta adds an unexpected dimension of richness and flavor. If you’d like to take it a step further, you can even make your own ricotta! It’s easier than you’d think. You just need milk, cream, and vinegar.
While I used raspberries for this recipe, you can substitute all kinds of seasonal fruits. Think juicy, ripe peaches during the summer or sweet persimmons in the fall.
While these ricotta scones are delicious on their own, I opted to add a drizzle on honey glaze on top. It’s a quick and easy glaze that adds a whole new dimension of flavor to this little treat. The glaze will be quite thick when you mix it together. That’s totally fine. After a few minutes, you’ll hardly see the glaze atop the scones. The scones will absorb most of the glaze.
These honey raspberry ricotta scones will definitely change the way you think of scones. It’s time to say goodbye to store-bought scones, and hello to weekend batches of warm, fresh from the oven scones! These scones are not very sweet. They pair perfectly well with a strong cup of a tea or a nice latte. Enjoy!
Here are my changes to the original STRAWBERRY SHORTCAKE SCONES:
- Instead of 1 cup strawberries, use 1 cup fresh raspberries
- Instead of 3 tablespoons granulated sugar, use 3 tablespoons brown sugar, packed
- To make honey glaze: combine 1/2 cup powdered sugar, 2 tablespoons honey, and 1 tablespoon cream.Stir until smooth. Drizzle over slightly cooled scones.