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Maple syrup fudge is a classic holiday candy in many Québécois households. Growing up, I mindlessly indulged in sucre à la crème after Christmas dinner, the cheery mood making it okay to eat just one more piece. Everyone will tell you that their grandmother’s recipe is the best, and yes, every family recipe is probably in fact, the best, given it is enjoyed surrounded by people you love.

What is maple syrup fudge, exactly?

Québécois maple syrup fudge, commonly known in Québec as “sucre à la crème” (“cream sugar”), is a soft, creamy candy made with maple syrup, one of the province’s most renowned products. Québec is the world’s largest producer of maple syrup, so we have devised countless delicious ways to incorporate it into our cuisine. Maple syrup fudge is an irresistible, traditional example!

Maple syrup fudge is a firm but tender candy, with a creamy smooth texture that melts-in-your-mouth and an intense maple flavor.

When is maple syrup fudge made and served in Québec?

In Québec, maple syrup fudge is a treat that can be enjoyed year-round (especially if you love it as much as I do!), but there are particular moments or occasions when it is especially popular:

• Sugar Shack Season: The most iconic time to enjoy maple products in Québec is during the sugar shack (or “cabane à sucre”) season, which typically starts in late February through early April. This is when maple sap is collected and boiled to produce maple syrup. Sugar shacks often serve a range of maple-infused treats, such as maple pudding (pouding chômeur) and fudge, as part of their traditional meals.

• Holidays: Sucre à la crème is a popular treat during the holiday season, especially around Christmas and New Year’s. It’s often given as a gift, served at family gatherings, or made as a special treat for the festive season.
• Special Occasions: Birthdays, family reunions, and other special occasions can feature sucre à la crème, especially if someone in the family or group has a particular fondness for it!
• Everyday Treat: Because it’s so delicious, many Québécois will gladly enjoy maple syrup fudge as an everyday treat, though it is more popular during the colder months because it’s a super sweet, rich treat. You’ll also find maple syrup fudge in some public markets, local bakeries, gourmet stores, and even some grocery stores during maple season.

Helpful Tips for Making Maple Syrup Fudge

Making maple syrup fudge is not especially difficult, but it does require careful attention to some key details. Here are some of them:

• Temperature: One of the most crucial aspects of fudge-making is achieving the right temperature. It’s mandatory to use a candy thermometer and to keep an eye on the cooking process at all times. If the fudge mixture doesn’t reach the “soft ball” stage (around 235°F/113°C), the fudge might not set correctly. Conversely, the fudge can become hard or grainy if it’s overheated. Using a candy thermometer can help you maintain accuracy.
• Timing: Overcooking or undercooking the syrup will, too, result in the wrong texture. You must remove the mixture from the heat at just the right moment!

• Mixing: After removing the maple syrup fudge mixture from the heat, you must beat it for it to become pale and creamy. Beating the fudge to the right consistency can be a bit of a workout, but you can use a hand mixer to do it, too. Again, if you underbeat the mixture, the fudge may not set properly; if you over-beat it, it can become grainy.
• Using Pure Maple Syrup: Unless you want the entire population of Québec to be mad at you, never ever consider making maple syrup fudge with anything other than pure maple syrup! Inexpensive maple-flavored syrups simply won’t work. Go for the real thing, and you’re in for a real treat.

These tips might make maple syrup fudge more intimidating to make than it really is. In fact, maple syrup fudge comes together quite quickly, so with a bit of practice, this is a delicious treat you can whip up in no time. But even if your fudge doesn’t turn out perfect the first time, the results are usually still delicious! Soft maple syrup fudge is great on morning toast, whereas crumbled hard fudge is a delicious granola or ice cream topping.

As with many cooking projects, practice makes perfect! The more you make it, the more familiar you become with the look and feel of each stage, which will help make the process smoother.

A different way to enjoy maple syrup fudge

Maple Syrup Fudge is usually enjoyed in tiny bites, but if you have leftovers or want to try something new, check out this fantastic cookie recipe: Chewy Maple Syrup Fudge and Pecan Cookies. Maple fudge tucked in cookies? Don’t mind if I do!

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

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Maple Syrup Fudge

Maple Syrup Fudge is a classic Québécois candy traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!

Course Dessert, desserts

Cuisine Canadian, French Canadian

Keyword Candies, Candy, Holiday Dessert, Holiday Desserts, Holiday Recipes, Maple, Maple Products, Maple Syrup, Québec, Québécois

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 64 small pieces of maple syrup fudge

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 can pure maple syrup (540 ml)
• 2 tbsp butter
• 1 cup heavy whipping cream (35 % m.f.)
• 1 oz white chocolate, chopped
• ½ cup chopped pecans or walnuts (optional)

US Customary - Metric

Instructions

• Butter an 8-in (20 cm) square baking pan, then line with parchment paper, letting two sides overhang. (This will make it easier to unmold the maple syrup fudge later on.)
• In a saucepan, bring the maple syrup and butter to a boil. Lower the heat and simmer for 5 minutes.
• Carefully whisk in the heavy cream. Clip a candy thermometer to the side of the saucepan. Bring to a boil, then lower the heat to medium and keep to a boil without stirring until the thermometer reaches 235°F (112°C). This should take 20 to 25 minutes. Remove from the heat, sprinkle the chopped white chocolate over the surface, and let rest without stirring for 5 minutes.
• Using a hand mixer, beat the maple syrup fudge mixture for 2 minutes. After beating, the mixture should then be very thick and pale beige in color.
• Transfer the fudge mixture to the prepared baking pan and use a spatula to spread it to an even layer. Sprinkle with the nuts, if using, gently pressing on the nuts to make them stick to the fudge mixture. (Alternatively, you can stir the nuts into the fudge mixture before you spread it into the pan.)
• Let the fudge cool completely over a wire rack, then refrigerate for 2 hours. Cut into small squares and serve.
• STORAGE: Store the maple syrup fudge in an airtight container at room temperature for 2 weeks, or freeze it for up to 2 months.

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If you’re a coffee-lover, you might like to enjoy a snack with your mid-morning cup. I know I do! Sometimes, I’ll have something nutritious, such as a muffin or granola bar, but some mornings, all I want is a treat—something sweet that’ll lift my mood.

Mocha madeleines might very well be the perfect coffee companion! These madeleines are infused with espresso and cocoa, which gives them a deep flavor and stunning color. They’re not too sweet, so they’re perfect as a snack or evening treat.

When I serve these mocha madeleines for dessert, I like to do something extra special: dip the madeleines in an espresso glaze. This adds a lovely, sweet touch to the tiny cakes and makes them extra pretty. The glaze sets as the madeleines rest, adding a bit of a crunch that nicely contrasts with the tender madeleines.

Helpful Tips for Making Mocha Madeleines

Stick to instant coffee, just this once

You’ll never see me saying this, but you really want to use instant coffee in these madeleines—instant espresso, that is. Powdered espresso provides the most aromatic mocha flavor to these madeleines. Brewed espresso would add too much liquid to the batter, and also wouldn’t add such a punchy flavor. If you can’t find powdered espresso, use coffee granules, but make sure to crush them with the back of a spoon to turn them into powder before you add them to the recipe.

Butter and flour the pans thoroughly

Although modern madeleines pans are sold as “nonstick,” the only way to ensure they will pop right out of their molds is to butter and lightly flour each cavity generously. To do so, use a pastry brush and very soft—not melted—butter to grease the cavities, then lightly sift flour over the pan. Tap the edges of the pan on your countertop to ensure the flour covers the butter evenly, then tap the pan upside down over your sink or a working surface to shake off excess flour.

Dip the mocha madeleines into the glaze—or don’t

The espresso glaze helps underline the madeleines’ mocha flavor and gives them a sweeter touch. You can dip the madeleines at an angle, and the contrast between the light glaze and the super-dark madeleines makes them just stunning. The glaze sets after a few minutes and adds a bit of crunch to the treat. I find this combination irresistible, but the mocha madeleines are just as delightful on their own, especially if you plan to serve them as an afternoon snack or for teatime.

Make the mocha madeleine batter ahead of time

…and enjoy freshly baked madeleines for days to come. Refrigerating madeleine batter isn’t optional: this is one of the key tips to help you produce perfectly humpy cakes. The batter can be refrigerated in an airtight container for up to 3 days.

CAN MADELEINES BE FROZEN?

Madeleines are at their very best when enjoyed freshly baked. Though madeleines can be kept in an airtight container for a few days and still be a delight, I would not recommend freezing them. The freezing and thawing process will irreparably impact the texture and flavor of the delicate cake.

Never made madeleines before?

Learn more about madeleines and get ALL my tips for making madeleines (including how to make madeleines if you don’t have a madeleine pan!) by reading my detailed post, How to Make Perfect Madeleines.

VIDEO: How to Make Perfect Madeleines

If you’ve never made madeleines before, make sure to watch my short how-to video! In it, you’ll learn my top three (easy!) tips that will allow you to make perfectly humpy, pillowy French madeleines.

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Mocha Madeleines with Espresso Glaze

These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.

Course Brunch, Dessert, desserts

Cuisine French

Keyword Baking, Baking Class, Baking Project, Cakes, Classic Cookies, Classic Dessert Recipe, Cocoa Powder, Edible Gift, Espresso, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Holiday Dessert, Holiday Desserts, Holiday Recipes, Make-Ahead, Mignardises, Mocha, Small Cakes, Sponge Cake

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 36 madeleines

Author Marie Asselin

Ingredients

For the mocha madeleines

• ¾ cup all-purpose flour
• ¼ cup dark cocoa powder (also called Dutch-processed cocoa powder, such as Valhrona)
• 1 tbsp instant espresso powder
• 1 tsp baking powder
• ¼ tsp kosher salt, or fine sea salt
• 3 eggs
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• ½ cup unsalted butter, melted

For the espresso glaze

• 3 tbsp brewed espresso or strong coffee
• ½ tsp instant espresso powder
• 1 cup powdered sugar

US Customary - Metric

Instructions

• For the mocha madeleines: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, if you’re using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract.
• With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. At low speed, gradually add the dry ingredients, stirring just until no streaks of flour remain. Using a spatula, scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly combined. Cover the bowl with plastic wrap, or transfer the batter to an airtight container. Refrigerate the batter for at least 2 hours, or for up to 3 days.
• About 30 minutes before baking, preheat the oven to 375°F (190°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft (not melted) butter, then lightly dust with cocoa powder, tapping the pan upside down to remove the excess. Place the pan in the freezer.
• Fill each shell-shaped cavity with 1 tbsp (15 ml) of batter, or about three-quarters full (using a small ice cream or cookie scoop allows you to quickly go through this step). Place the remaining batter back in the fridge.
• Spread a clean kitchen towel flat on the countertop close to the oven. Bake the madeleines for 8 to 10 minutes or until they are puffed and dry at the very top. Unmold the mocha madeleines as soon as you take them out of the oven by turning the pan upside down over the kitchen towel and hitting one side of the pan on the countertop if needed to gently coax uncooperative madeleines out of the pan. Let the mocha madeleines cool for 15 minutes.
• Before baking the next batch of madeleines, thoroughly wash the madeleine pan, then butter and dust with cocoa powder again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
• Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
• For the espresso glaze: In a medium bowl, whisk the brewed espresso and instant espresso powder together. Sift in the powdered sugar and whisk until fully combined. The glaze should be loose enough for dipping, but thick enough to coat the madeleines with an opaque layer. If the glaze is too thick, add more brewed espresso. If it’s too thin, add more powdered sugar.
• SERVING: Dip half of each mocha madeleine into the espresso glaze at an angle; let excess drip off by transferring the dipped madeleines to a wire rack. Let rest until the glaze is set, about 30 minutes.
• STORAGE: Glazed mocha madeleines can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Make sure to bring the madeleines back to room temperature before serving them.

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If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Mocha Madeleines with Espresso Glaze appeared first on Food Nouveau.

Blueberries are Mother Nature’s candy. They’re the perfect sweet snacking berry and, thanks to their hardiness, they store and freeze beautifully, which means we can easily have them on hand all year round to make luscious blueberry desserts whenever the desire strikes! I make a point to load up when blueberries are in season so I always have some ready to bake with—even in the depths of winter.

If you love making desserts with blueberries as much as I do, or have wanted to try it, I’ve gathered 30 fresh blueberry recipes that will allow you to make the most of these sweet little gems. From easy frozen blueberry treats to spectacular blueberry layered cakes, there’s something for every blueberry lover here!

Blueberries add the most vibrant hues to frozen desserts. Whether it’s a creamy gelato or a refreshing granita, the color will be a showstopper on your table. Who could resist a color so bold?

Blueberries are also the key to a quintessential summer dessert: the fresh blueberry pie! But you can put a twist on this summer classic by making a rustic galette, a simple tart, or a blueberry cream pie.

There are also the ever-popular blueberry muffins and bars that are lunch box and breakfast staples year round—especially when you pair blueberries with their best friend, the lemon. These two are meant for each other and create the perfect sweet yet tangy flavor profile.

But don’t forget to try some more unusual blueberry desserts like blueberry cinnamon rolls or blueberry clafoutis. There are so many ways to enjoy these brilliant little berries! These 30 blueberry dessert recipes are sure to give you lots of ideas.

Frozen Blueberry Dessert Recipes

1. Blueberry Gelato

by Food Nouveau 

This breathtakingly beautiful blueberry gelato is a silky-smooth treat highlighting the intense taste of the bright blue late-summer berry. Watch my free gelato masterclass to learn how easy it is to make it at home!

2. Blueberry Granita

by Mangia Bedda 

Cool off with a refreshing glass of Blueberry Granita, an iconic Sicilian treat!

3. Easy Lemon Blueberry Sorbet

by Family Style Food 

Learn how to make crazy good homemade lemon blueberry sorbet with just three ingredients!

4. Blueberry Cheesecake Ice Cream

by xoxo Bella 

Anyone who enjoys blueberry cheesecake will love this blueberry cheesecake ice cream. Just imagine a hybrid of cheesecake and ice cream, combined with the sweetness and fruity flavor of blueberries. This blueberry cheesecake ice cream recipe is what your summer needs!

5. Creamy Lemon Blueberry Popsicles

by Occasionally Eggs 

These frozen yogurt vegan blueberry popsicles are swirled with sweet berries and tart lemon zest for a beautiful, fresh summer dessert—without an oven in sight!

Blueberry Cookie and Bar Recipes

6. Oats and Blueberry Crumb Bars

by Food Nouveau 

These Oats and Blueberry Crumb Bars are filled with good-for-you ingredients. Delicious as a mid-afternoon snack, or topped with ice cream for dessert.

7. Blueberry Lemon Pie Bars

by Fresh April Flours 

These blueberry lemon pie bars combine a sweet and creamy lemon cheesecake filling bursting with blueberries with a lemon shortbread crust and lemon shortbread crumble on top. Each bite is bursting with zesty sweetness!

8. Blueberry Whoopie Pies

by Kickass Baker 

These blueberry whoopie pies bring delicious summer fruits to a fun dessert recipe, satisfying both kids and adults! Light and bursting with blueberry flavor, these promise to be the stars of your summer potlucks and picnics.

9. Blueberry Skillet Cookie

by Crumb Top Baking 

This mouthwatering blueberry skillet cookie has thick and chewy edges and a soft middle that’s packed with blueberries. It’s gluten- and dairy-free and comes together in just one bowl, using only 10 ingredients!

10. Oats and Blueberry Cookies

by Food Nouveau 

These oats and blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.

Pie and Tart Blueberry Recipes

11. Lattice-Top Wild Blueberry Pie

by Food Nouveau 

This lattice-top wild blueberry pie showcases wild blueberries in all their deep purple, naturally sweet goodness. It’s a glorious late-summer dessert you can make in a breeze, using my foolproof shortcrust pastry recipe!

12. Blueberry Galette

by My Kitchen Love 

This blueberry galette with lemon mascarpone cream combines a bright burst of blueberry-lemon flavor, flaky pastry crust, and cheesecake-like cream. This is a memorable, blueberry-packed summer dessert!

13. Blueberry Tart

by Liv for Cake 

This blueberry tart contains delicious, plump blueberries on a sweet cookie crust. The combination of jammy blueberry filling and fresh blueberries is simply irresistible!

14. Blueberry Cream Pie

by Ask Chef Dennis 

One of the great joys in life is a blueberry cream pie. Loaded with lots of fresh blueberries and just the right balance of cream and sweetness to make this dessert a showstopper!

15. Blueberry Almond Mini Pies

by The Bake School 

Make irresistible blueberry hand pies from scratch including the easy pie dough with butter and a homemade blueberry pie filling.

Blueberry Cake Recipes

16. Blueberry Shortcake Cake

by Liv for Cake 

This blueberry shortcake cake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries create an absolutely dreamy treat!

17. Blueberry Olive Oil Loaf Cake

by Family Style Food 

This tender, not-too-sweet blueberry loaf cake will remind you of a favorite muffin, with the rustic crunch of cornmeal and lots of jammy fresh blueberries.

18. Blueberry Lemon Bundt Cake

by Beyond the Chicken Coop 

Perfectly moist and tender blueberry lemon bundt cake is filled with blueberries and lemon flavor and topped with a lemon glaze. This cake is just what you need to serve a crowd, making it a lovely dessert for spring or summer dessert brunches and dinner parties.

19. Wild Blueberry Slab Cheesecake

by Simple Bites 

Whether fruit-topped, jam-swirled, or bathed in coulis, summer cheesecakes are a decadent way to showcase seasonal fruits and berries. In this blueberry slab cheesecake, a quick wild blueberry jam is swirled it into a creamy, vanilla New York-style cheesecake. Simply irresistible!

20. Blueberry Cream Cheese Coffee Cake

by Chenée Today 

This streusel-topped blueberry cream cheese coffee cake is perfect for any time of day! This easy recipe is sure to be a crowd-pleaser.

21. Blueberry Lemon Madeleines

by Dani’s Cookings 

Elevate your party or Sunday afternoon with these Blueberry Lemon Madeleines dipped in blue chocolate! They are wonderfully tasty and fluffy, with lemon flavor and juicy blueberries inside. Last but not least, they are incredibly easy to prepare!

22. Wild Blueberry Financiers

by Food Nouveau 

These wild blueberry financiers are a delicate, light, and surprisingly easy-to-make French cake infused with the rich, nutty taste of brown butter.

Breakfast and Brunch Blueberry Recipes

23. Honey Blueberry Bran Muffins

by Food Nouveau 

These super moist, super nutritious honey blueberry bran muffins are great from breakfast to dessert. Double the recipe and freeze the extras!

24. Buttermilk Blueberry Muffins

by Salt and Baker 

These buttermilk blueberry muffins are moist and tender, filled with fresh blueberries, and topped with a vibrant blueberry compote to deliver maximum blueberry flavor. We top each muffin with a sprinkle of sugar in the raw to give some sweetness and a subtle crunch to the tops.

25. Lavender Blueberry Scones

by The Flavor Blender 

Tall, soft, flaky, and packed with blueberries, these lavender blueberry scones with lemon glaze are irresistible! They are easy, can be frozen, and bake perfectly from frozen too.

26. Vegan Blueberry Cinnamon Rolls

by Rainbow Nourishments 

These vegan blueberry cinnamon rolls are soft, buttery and packed with blueberries! They are easy to make and use common pantry ingredients. You can choose between a rich blueberry icing or blueberry cream cheese icing.

27. Crêpes with Blueberry Balsamic Sauce

by Pardon Your French 

If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. These summer-perfect crêpes with blueberry balsamic sauce combine elegant French crêpes with a luscious homemade blueberry balsamic sauce poured on a big scoop of vanilla ice cream.

Blueberry Puddings and Crumbles

28. Blueberry Cobbler

by BellyFull 

Juicy blueberries in a sweet citrusy sauce are tucked under a crunchy biscuit topping for this blueberry cobbler dessert. Fresh or frozen fruit can be used for a convenient year-round treat! 

29. Blueberry Crumble with Oats

by Curly’s Cooking 

This blueberry crumble with oats is the perfect simple and delicious dessert. A tasty sweet blueberry filling covered in a crisp crumble–will you serve yours with cream or custard?

30. Blueberry Clafoutis

by Baked the Blog 

Blueberry clafoutis is a rustic French dessert that’s so easy to make! Baked in the oven, serve it warm or cold, for dessert or breakfast.

The post 30 Blueberry Dessert Recipes That Will Get Everyone Talking appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

I am mildly obsessed with the combination of raspberry and rose water. This is a surprise because I’ve hated it for the longest time. Rose is a strong flavor that can easily taste “soapy” if too much of it is added to a dessert. Yet, raspberry and rose is a classic flavor combination in French pastry: you’ll find it in macarons, refined cakes, choux and éclairs, and more.

As ubiquitous as this flavor combination is in the world of French pastry, I’d been disappointed by every bite of every raspberry-rose dessert I’d had. Yet the combination kept me interested, mostly because both ingredients opened doors for such prettily decorated desserts. The only treat that kept my hopes alive was Pierre Hermé’s Ispahan macaron, which combines raspberry and rose with lychee. This made me conclude that the combination needed to work on the sweeter side of things.

Pierre Hermé’s Iconic Ispahan Macaron (Photo: Pierre Hermé)

I started playing with raspberry and rose fairly recently, using both rose water and dried rose petals in desserts. I’ve found that the line is indeed fine when using rose water: a teaspoon too much, and the dessert may smell and taste like perfume. But if you get the balance exactly right, the result is surprising and memorable. Rose seems to enhance the flavor of raspberries, making them taste more complex and luxurious.

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way. The gelato doesn’t bear the aroma of rose. Still, when you have a spoonful, you taste that extra flavor dimension that distinguishes the frozen treat from regular raspberry gelato or sorbet.

This Raspberry Rose Gelato is made using my Sicilian-Style Gelato Base, which produces an incredibly silky texture and uses just one egg yolk, resulting in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.

Helpful Tips for Making Raspberry Rose Gelato

Play with rose water and make the recipe your own

I tend to be conservative regarding how much rose water I like to use in recipes. If you love the rose flavor, feel free to play around with the quantities. Start from the amount I’m using in the recipe, then taste the raspberry rose gelato mixture before churning it. It should taste exactly how you want the final result to taste. Add more rose water, 1 tsp (5 ml) at a time, until you reach a level of rose flavor that pleases you.

Don’t like the flavor of rose in desserts?

Simply omit rose water and petals from this recipe and produce an extraordinary Raspberry Gelato.
Or, replace rose water and rose petals with either of the following suggestions:

• Seeds from 1 vanilla bean. See my recipe for Vanilla Bean Sicilian-Style Gelato for further instructions.
• 1 tbsp (15 ml) finely grated orange zest + 1 tbsp (15 ml) orange blossom water. Add the orange zest and orange blossom water when the recipe instructs you to add rose water and petals, then strain as instructed.

Use Fresh or Frozen Raspberries to Make this Gelato Year-Round

You can make this raspberry rose gelato using either fresh or frozen raspberries. Both will produce an equally delicious frozen treat!

Bring Gelato Back to Room Temp Before Serving

Always bring gelato back to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

• Blueberry Gelato
• Basil and Strawberry Gelato
• Cherry Ripple Gelato

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Raspberry Rose Gelato

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

Course Dessert, desserts

Cuisine Italian

Keyword Dairy-Free Option, Gelato, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Raspberries, Raspberry, Rose, Rose Water, Vegan Option

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling + Freezing Time 4 hours hours

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

• 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)

For the Raspberry Rose Puree

• 1 lb fresh or frozen raspberries (about 4 cups/1 L)
• ¼ cup granulated sugar
• 1 tbsp dried rose petals, or substitute 1 to 2 tsp (5 to 10 ml) additional rose water
• 1 tbsp rose water

US Customary - Metric

Instructions

• Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
• To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
• Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.

  Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.

  Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

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I’m a lifetime fan of rhubarb compotes. There were huge rhubarb plants in my parents’ backyard when I was growing up, so the yearly rhubarb season (early June in Québec City) was punctuated with cobblers, crumbles, and cakes.

Every year my mom would also make rhubarb compote, a coulis-like confection with a tartness that tickled the insides of my cheeks and made me salivate. It wasn’t a classic kid-friendly flavor, yet I was irresistibly attracted to it and loved it so much I would eat it by the spoonful, straight from the jar. I was intrigued by the transformation of the stalky plant into a sweet condiment: we’d spoon it over anything and everything from banana bread to ice cream.

A few years ago, I picked up on my mom’s tradition and started making my own yearly batch of rhubarb compote. The condiment is usually a basic confection, but I like that you can make it your own by combining rhubarb with different fruits, sugars, and seasonings.

These days, my favorite combination of flavors comes together in this Rosé, Strawberry, and Rhubarb Compote. This recipe isn’t any more complicated to make than basic rhubarb compote, but it has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads. I must admit, though, that my favorite way to eat it is still by the spoonful, straight from the jar.

Print

Rosé, Strawberry, and Rhubarb Compote

This Rosé, Strawberry, and Rhubarb Compote has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads.

Course Breakfast, Brunch, Condiment, Dessert, desserts, spread

Keyword Easy Recipe, Make-Ahead, Rhubarb, Rosé Wine, Strawberries, Strawberry, Vanilla Bean, Wine

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 cups

Author Marie Asselin

Ingredients

• 3 cups chopped rhubarb
• 1 cup diced strawberries
• ½ cup granulated sugar (you can add up to ¼ cup/50 g more sugar if your rhubarb is extra tart)
• ¼ cup rosé wine
• ½ vanilla bean halved

US Customary - Metric

Instructions

• Combine all the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, half-covered, about 30 minutes, or until the fruit is very soft.

  Cover the saucepan and let the compote cool to room temperature. Fish out the vanilla bean, then store in airtight jars.
• SERVING: Serve the strawberry and rhubarb compote over gelato, breakfast breads, waffles, crêpes, yogurt, or enjoy straight from the jar.
• Recipe Source: Adapted from Merrill Stubbs, Food52.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Rosé, Strawberry, and Rhubarb Compote appeared first on Food Nouveau.

Sweet, colorful strawberries are just made for dessert. Fortunately for us, strawberries are now available year-round, fresh or frozen. I especially love and appreciate that it’s easier than ever to enjoy local strawberries even in the heart of snowy winter—thank you, greenhouses! But I think we all have to admit: nothing beats a warm, sun-drenched, freshly picked strawberry. It’s a little taste of heaven!

Apart from devouring baskets of fresh strawberries, I can’t think of a better way to celebrate nature’s sweetest berry than to make a spectacular dessert that showcases them! To get us all inspired, I’ve collected 30 stunning strawberry dessert recipes from recipe creators around the globe (including a few of my own!) into one spot. The hardest part for you will be choosing which one to make first!

You’ll find a little bit of everything here: for the bakers, there are towering strawberry cakes fit for any occasion where you need a showstopper dessert. Those who enjoy bite-sized strawberry treats will love dainty strawberry lemonade cupcakes or strawberry shortbread cookies. 

If pie is more your speed (and I love a juicy berry pie), there are toothsome strawberry galettes, pies, and tarts to indulge in.

When you need an elegant, no-bake strawberry dessert, try a trifle, strawberry pudding, or mousse. Or go casual with rustic strawberry crisp or strawberry brownies or bars—perfect for an afternoon coffee break.

To freshen up those sweltering summer days, a scoop of homemade strawberry gelato or sorbet is sure to be just what you need! And, please tell me: is it really summer if you haven’t made a classic strawberry shortcake?

I hope you’ll love this collection of 30 strawberry desserts as much as I do. Happy berry baking!

Strawberry Pie and Tart Recipes

1. Hazelnut and Strawberry Galette

by Food Nouveau

This rustic strawberry galette combines buttery shortcrust pastry, a nutty hazelnut base, and juicy berries to create a spectacular summer dessert! Included with the recipes are my instructions to make a foolproof, perfectly buttery, shortcrust pastry in seconds using your food processor!

2. 3-Ingredient Fresh Strawberry Pie

by Simple Bites

This super simple fresh strawberry pie recipe showcases the beautiful strawberry and nothing else. Be sure to have soft whipped cream or vanilla ice cream on hand to serve on this delightful pie!

3. Easy Strawberry Pie

by BellyFull

This strawberry pie recipe is so bright, delicious, and easy to make using only 5 ingredients! Fresh strawberries and Jello are combined to make a fantastic filling and glaze, then chilled in a flaky pie crust and topped with homemade whipped cream. Be prepared to get requests for this delight!

4. Classic French Strawberry Tart

by Pardon Your French 

This traditional French strawberry tart combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

Strawberry Cake Recipes

5. Strawberry Shortcake with Lavender Lemon Cream

by My Kitchen Love

A summertime classic, strawberry shortcake, gets reinvented as a layered dessert with fresh strawberries and a fluffy whipped cream infused with hints of lavender and lemon. This is a spectacular birthday cake for all strawberry lovers!

6. Strawberry Cake with Mascarpone Buttercream

by Liv for Cake

This delicious strawberry cake recipe uses no artificial colors or flavors! It simply highlights everything delicious about the sweetest summer berry. You will want to eat the incredible mascarpone strawberry buttercream by the spoonful!

7. Strawberry Cake with Strawberry Frosting

by Beyond Frosting

This moist, fluffy, and beautifully pink strawberry cake is naturally flavored with real strawberries. It’s topped with a strawberry whipped cream frosting full of sweet strawberry flavor. This gorgeous cake is perfect for summer!

8. Strawberry Shortcake

by If You Give a Blonde a Kitchen

It’s not really summer if you don’t make strawberry shortcakes! This classic recipe combines a sweet biscuit with fresh strawberries and whipped cream. This is summer on a plate!

9. Japanese Strawberry Shortcake

by Drive Me Hungry

Japanese strawberry shortcake is a popular cake in Japan made with soft, fluffy sponge cake, decorated with fresh whipped cream, and fresh strawberries! It’s a delicious and simple cake that everyone will love!

10. No-Bake Strawberry Cheesecake

by Zoë Bakes 

This no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream. It also contains just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required!

11. Strawberry Snacking Cake with Lavender

by Style Sweet

Your summer just got a whole lot better with this strawberry snacking cake! Left on the counter for all-day grazing or served at an indoor picnic, this snack cake will disappear before you know it. Made from a single-layer of tender olive oil cake studded with lavender macerated strawberries, you can top it with whipped cream before serving it to your dessert-loving guests.

12. Strawberry Lemonade Cupcakes

by Cooking for My Soul 

These strawberry lemonade cupcakes are so cute and perfect for any occasion! Made with fresh lemon juice and an easy strawberry buttercream frosting.

Strawberry Pudding, Mousse, and Crumble Recipes

13. Strawberry Shortcake Trifle

by Salt & Baker

This strawberry shortcake trifle is an easy, light, and refreshing dessert for any time of year! With layers of angel food cake pieces, delicious homemade strawberry sauce, and homemade Greek yogurt whipped cream, people will be lining up for multiple scoops of this delicious trifle!

14. Citrus Mousse with Macerated Strawberries

by Food Nouveau

This delightful no-bake dessert combines a light-as-air citrus mousse with ruby red macerated strawberries to produce a colorful treat that perfectly balances sweet and zesty flavors. This is a deliciously refreshing treat for hot summer days!

15. Easy Fresh Strawberry Mousse

by An Italian in My Kitchen

This fresh strawberry mousse is made with only 3 ingredients, contains no gelatin, and requires no bake. This is a delicious dessert you can serve on any and all occasions!

16. Sour Cream Panna Cotta with Strawberry Compote

by Simple Bites 

Creamy, light-as-air-sour cream panna cotta is scrumptious on its own, but even better when served with a seasonal fruit compote. The bright red, easy strawberry compote adds just enough sweetness and fruitiness to make this dessert fit for the most elegant occasions!

17. Strawberry Tiramisu

by Inside the Rustic Kitchen 

This light and creamy strawberry tiramisu is made with juicy strawberries, orange liqueur, and shavings of white chocolate. It’s a fresh and fruity spin on the classic Italian dessert that’s just as delicious and easy to make.

18. Strawberry Rhubarb Pudding Cakes

by Food Nouveau

These super cute strawberry rhubarb pudding cakes make the most of that magical, late-spring period when rhubarb and strawberry seasons overlap. You can make these year-round using frozen rhubarb and frozen strawberries, too!

19. Strawberry Crisp

by From Scratch Fast

This (healthy!) gluten-free strawberry crisp will quickly become a favorite of your family and loved ones. It has an irresistible oat, pecan, and vanilla topping that pairs perfectly with the juicy berries and is easy enough to whip up for any occasion. Top it with a spoonful of whipped cream or ice cream, and dig in!

Strawberry Cookie and Bar Recipes

20. Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream

by Food Nouveau 

These elegant, buttery strawberry shortbread cookies are filled with an amazingly aromatic roasted strawberry buttercream that wonderfully showcases one of summer’s most aromatic berries.

21. Strawberry Oatmeal Bars

by If You Give a Blonde a Kitchen

Strawberry oatmeal bars are made with strawberry preserves and an oatmeal almond crumble. They store well and are perfect to bring to picnics, showers, and more!

22. Strawberry Brownies

by Occasionally Eggs 

These dairy-free strawberry brownies have a good-for-you spelt almond flour base, and they’re topped with an irresistible berry swirl. You’ll fall for the rich, sweet, and aromatic brownies!

Strawberry Frozen Dessert Recipes

23. White Chocolate, Basil, and Strawberry Gelato

by Food Nouveau

This soft pink strawberry gelato transforms two quintessential summer ingredients, strawberries and basil, into a silky smooth treat with a delicate, sweet flavor.

24. Ice Cream Strawberry Shortcake

by The Bake School 

This ice cream strawberry shortcake is an easy recipe that’s a twist on a classic summer dessert: replace the whipped cream with vanilla bean ice cream to make your strawberry shortcakes with homemade biscuits and fresh strawberries. Everybody will love this dessert!

25. Strawberry Ice Cream Cake

by Dani’s Cookings

This perfectly elegant, light, and tasty strawberry ice cream cake is the ideal spring and early summer dessert. It is not at all hard to make it from scratch with just a few simple ingredients.

26. Homemade Strawberry Ice Cream

by House of Nash Eats

This strawberry ice cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It’s perfectly creamy and scoopable, thanks to the custard base. Enjoy this bright and sweet classic flavor on its own, or in cones, sundaes, milkshakes, or ice cream sandwiches!

27. No-Churn Strawberry Ice Cream

by BellyFull 

No fancy appliance is needed here! This no-churn strawberry ice cream loaded with strawberry jam and pieces of fresh fruit strawberries is rich, creamy, and so easy, anyone can make it! Great for an after-dinner dessert or a weekend brunch, during the summer—or anytime, really!

28. Strawberry Basil Sorbet

by Champagne Tastes

This strawberry basil sorbet is made with fresh or frozen strawberries and an easy honey basil syrup. It’s a delicious, dairy-free summertime treat!

29. Strawberry Coconut Milk Popsicles

by The Roasted Root 

These strawberry coconut milk popsicles are dairy-free and cane sugar-free by using coconut milk and pure maple syrup. Yes, you only need 3 ingredients to make these treats!

30. Mini Balsamic Strawberry and Cream Popsicles

by Kara Lydon Nutrition

These strawberry and cream popsicles are such a fun, easy, and delicious small-bite dessert for the summer. They’re the perfect sweet treat for your next summer gathering!

The post 30 Strawberry Dessert Recipes Bursting with Colorful Sweetness appeared first on Food Nouveau.

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Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while White Chocolate, Strawberry and Basil Gelato sings of summer.

In the spring, I always make a point of churning a batch of this blush pink Rhubarb Gelato. The bright, tart flavor of rhubarb is balanced by the silky smoothness of the Sicilian-style vanilla gelato base, while a hint of orange rounds things off perfectly. It’s a memorable springtime treat, one that, to me, rhymes with good things to come.

Helpful Tips for Making Rhubarb Gelato

How to Get that Irresistible Blush Pink Shade

To make rhubarb gelato with a beautiful blush pink color, you need to select the “pinkest” parts of rhubarb stalks. (You can save greener parts to make compote, crumb bars, or pudding cakes!) If using whole stalks, the gelato color might end up more beige than pink. If this is the case, you can add a drop or two of pink food coloring to give the shade a little nudge.

Add Some Crunch

Because I always like to serve gelato with a crunchy topping, I thought it would be nice to sprinkle this rhubarb gelato with sugar-coated fresh rhubarb pieces. This is a callback to a childhood memory of mine: when the rhubarb was ready in our backyard, my mom would hand my brother and I each a stalk and a small bowl of sugar. We’d dip the stalk in the sugar and crunch on that irresistible snack like our lives depended on it! This treat didn’t last long as we only could eat rhubarb stalks this way when the stalks were young and not too fibrous.

If you can find slender stalks in your own backyard or at the market, slice a few of them thinly, dip them into sugar, then sprinkle them over this rhubarb gelato. It’s a wonderful way to enjoy seasonal produce at its freshest!

Plan Ahead

As with all gelato flavors, you should start the rhubarb gelato-making process a day in advance. Both the rhubarb compote and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Rhubarb Gelato Back to Room Temperature Before Serving

Always remember to bring this rhubarb gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

Love Rhubarb?

Then you’ll find lots of inspiration in my delicious recipe collection: 25 Rhubarb Dessert Recipes for Spring. Fresh spring rhubarb is a short-lived treat that you absolutely must make the most of! Get inspired by this collection that includes cakes, tarts, crisps, preserves, and many more classic and creative rhubarb-centric dessert recipes.

Print

Rhubarb Gelato

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich vanilla gelato base. It's a memorably refreshing summer treat!

Course Dessert, desserts

Cuisine Italian

Keyword Frozen Dessert, Gelato, Ice Cream, Ice Cream Maker, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Rhubarb, Spring Dessert, Spring Recipe, Summer Dessert, Summer Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Freezing Time 4 hours hours

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the Gelato Base

• 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base

For the Rhubarb Compote

• 3 cups chopped rhubarb
• ½ cup cane sugar, or granulated sugar
• Zest from ½ orange
• ¼ cup freshly squeezed orange juice (about 1 orange)
• 1 tbsp Cointreau or Grand Marnier (optional, helps keep gelato at a softer texture even when fully frozen)

US Customary - Metric

Instructions

• For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange juice and zest, and Cointreau or Grand-Marnier. Bring to a boil, lower the heat, and simmer, stirring from time to time, until the rhubarb is very soft, about 10 minutes. Remove from the heat. Blend to a very smooth consistency using a stand blender or stick blender. Let cool to room temperature, then refrigerate until completely cool.
• To churn the rhubarb gelato: Fish the vanilla bean out of the gelato base. Whisk the rhubarb compote into the cold gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the rhubarb gelato to an airtight container and freeze until firm, about two hours.

  Rhubarb gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take rhubarb gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• COLOR NOTE: To achieve a blush pink color, you need to select the "pinkest" parts of rhubarb stalks. If using whole stalks, the color gelato might be more beige than pink, but you can add a drop or two of pink food coloring to give the shade a little nudge.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

The post Rhubarb Gelato appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This Honey, Rhubarb, and Strawberry Bread had long been one of my long-time favorite breakfast treats. I created the recipe over 10 years ago, wanting to develop a rhubarb and strawberry treat I’d get to eat from breakfast to dessert. I’ve always found quick breads to be super handy for busy mornings: simply grab a slice and go!

My go-to quick bread is, predictably, banana bread, but during that magical, way-too-short period in late spring when both rhubarb and strawberries are in season, I gladly change up my routine and bake this beautiful rhubarb and strawberry bread instead.

Over the years, I’ve tweaked the original recipe, incorporating whole wheat flour and oats into the batter to yield a heartier, better-for-you strawberry bread. I’ve also played around with the rhubarb/strawberry ratio and found it best to set some of the strawberries on top of the batter before baking, instead of mixing them in. Not only does this finishing touch make the bread incredibly pretty, but it also prevents the batter from becoming too wet, all while providing the wonderful strawberry aroma I’m looking for.

You sure can enjoy this Honey, Rhubarb, and Strawberry Bread on its own for breakfast or as a snack—I always recommend warming up a slice, even if for a few seconds in the microwave, before indulging!

If you want to treat yourself though, I suggest toasting a slice, slathering it with butter, then drizzling it with a bit of honey. Or, even better, pair it with my Rosé, Strawberry, and Rhubarb Compote to enjoy a truly luxurious springtime breakfast!

Helpful Tips for Making Honey, Rhubarb, and Strawberry Bread

STOCK UP ON FRESH RHUBARB WHEN IT’S IN SEASON

Depending on where you live, rhubarb is in season from late April to June. This is the best time to stock up and freeze extra rhubarb so you can make delicious rhubarb desserts all year long.

To freeze rhubarb, cut off the large leaves at the end of each stalk (these leaves are toxic to humans, so make sure to discard them!). Clean the stalks under cold running water, then chop them into ½ to 1-inch pieces. Pack into freezer bags and keep, frozen, for up to 1 month if stored in a refrigerator freezer, or for up to 12 months if stored in a chest freezer or any other freezer made for long-term storage.

SUBSTITUTE FROZEN RHUBARB TO MAKE THIS BREAD ALL YEAR LONG

You can make this Honey, Rhubarb, and Strawberry Bread with either fresh or frozen rhubarb. When using frozen rhubarb, I like to thaw it in a colander so the excess water drips out. No need to squeeze the rhubarb; once it’s thawed to room temperature, you can simply pat it dry and add it to the recipe as instructed.

Do not use frozen strawberries, though!

Thawed strawberries are super watery, so using them in this bread would make cooking difficult. If you don’t have fresh strawberries, you can replace them with more chopped rhubarb for a super rhubarby treat! You can use frozen strawberries to make my strawberry and rhubarb compote, though; serve it with your sliced rhubarb bread to get that wonderful strawberry flavor, or slather a slice with your favorite strawberry jam. 

Fan of maple syrup? Swap it in for the honey

If you’ve got maple syrup on hand, feel free to use it in this rhubarb and strawberry bread recipe instead of the honey. Simply use the same quantity and enjoy the wonderful aroma of maple syrup paired with tart rhubarb and sweet strawberries! After all, maple syrup is always a good idea. 

Make sure to bake this strawberry bread all the way through

Both rhubarb and strawberries contain a fair amount of water, which will be released during the baking process. You’ll need to properly test this bread to make sure it is baked through before you take it out of the oven. Let me tell you: a half-cooked rhubarb and strawberry bread is a very sad and disappointing outcome!

To test whether the strawberry bread is ready to come out, simply insert a toothpick right in the center of the bread. The toothpick should come out clean, perhaps stained red with strawberry juices or with a few crumbs attached. But never wet!

If the top of the strawberry bread is golden brown but the bread isn’t baked through, set a loose sheet of aluminum paper over the top of the bread to prevent it from burning.

Print

Honey, Rhubarb, and Strawberry Bread

This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to justify enjoying it for breakfast, snack, and dessert. Dreamy!

Course Breakfast, Brunch, Dessert, desserts, Snack

Keyword Breadcrumbs, Breakfast, Breakfast Bread, Breakfast Cake, Brunch, Easy Recipe, Honey, Make-Ahead, Quick Bread, Rhubarb, Snack, Strawberries, Strawberry, Whole Wheat Flour

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Cooling Time 2 hours hours

Servings 1 loaf bread

Author Marie Asselin

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• ½ cup whole wheat flour
• 1 tbsp baking powder
• ¼ tsp kosher salt
• ½ cup whole milk
• ½ cup honey
• ¼ cup canola oil, or smooth-tasting olive oil
• 2 eggs
• 1 tsp pure vanilla extract
• 1 cup chopped rhubarb
• 1 cup diced strawberries, plus ½ cup (65 g) sliced strawberries to garnish

US Customary - Metric

Instructions

• Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
• In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
• Transfer the batter in the prepared loaf pan and smooth out the top. Set the sliced strawberries over the batter to create a pretty pattern.
• Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean.

  IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum foil to stop the browning but finish baking the bread through.
• Set the loaf pan on a wire rack to let the rhubarb and strawberry bread cool completely to room temperature.
• STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
• SERVING: Serve the bread thickly sliced warm or toasted, slathered with butter and drizzled honey, or with rhubarb and strawberry compote alongside.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Honey, Rhubarb, and Strawberry Bread appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Brownies have always been one of my all-time favorite desserts, but since I’ve discovered blondies, they’ve been giving their chocolate cousins a run for their money. Blondies are blond because they get their delicious caramel flavor from brown sugar and vanilla extract, whereas brownies are brown because they contain cocoa powder and chocolate. I’m explaining this in case blondies are new to you, just as they were to me not so long ago. You see, blondies aren’t a dessert I grew up with, so I learned about their deliciousness only as an adult. You’d better believe I’ve been making up for all those lost years ever since!

What I like most about blondies is that their flavor is super versatile. You can make a tray of blondies straight up and enjoy their aromatic butterscotch flavor. But if you’ve got other staples on hand—say nuts, dried fruits, or white chocolate chips—you can mix some into your blondie batter and the resulting treat takes on an entirely new personality. Feeling ambitious? You can even mix in fresh fruits, such as blueberries, apples, or—my favorite—fresh cranberries.

Fresh cranberries are very tart, which is why I like them so much in desserts. Add cranberries to a super sweet treat and they will balance out the flavors and add some zing, much like lemon does. I use fresh cranberries in a variety of desserts, such as financiers and muffins, but they work especially well in my cranberry blondies. In this recipe, I incorporate melted white chocolate for an extra tender, extra gooey texture, and since white chocolate is very sweet, the addition of tart cranberries creates the perfect balance—and adds a beautiful pop of color, too!

I like to make these fresh cranberry blondies during the holidays, of course, but it’s also the kind of treat I keep a stash of in the freezer. Indeed, cranberry blondies freeze perfectly: once baked, let the blondies cool completely, then cut into squares and store in an airtight container in the freezer. Whenever you feel like one, take however many you need out of the freezer and let them come back to room temperature for 20 minutes, or better yet, warm them up in a 300°F (150°C) oven for 5 to 7 minutes to revive that freshly baked aroma.

Cranberry blondies are simple and easy, yet indulgent and festive. They’re suited to any and every occasion, from weeknight cravings to holiday potlucks. For a special touch, serve them sprinkled with powdered sugar, or, for a special treat, slathered with hazelnut spread.

Helpful Tips for Making Cranberry Blondies

Try Using Frozen or Dried Cranberries for a Delicious Change

You can use fresh, frozen, or dried cranberries to make these blondies.

Fresh cranberries are crunchy, so I slice them in half before incorporating them into the blondies. They soften perfectly during the baking process.

Frozen cranberries will turn tender as they thaw, so there is no need to slice them before using them in the recipe. Since whole cranberries take up a lot more space in a measuring cup, make sure that 1/3 cup is overflowing with cranberries so you get plenty in the blondies.

Dried cranberries are much sweeter than fresh or frozen cranberries, so I would reduce the quantity used to ¼ cup (60 ml), packed, so the blondies don’t turn out overly sweet.

Add a Layer of Flavor by Using Brown Butter

Brown butter is an incredibly aromatic ingredient, and it’s easy to make, too. Simply melt and simmer regular butter until its solids turn to a hazelnut color. You’re done! Substitute brown butter for the regular one used in this recipe, and you’ll be amazed by the depth of flavor it adds. I didn’t specify this technique to keep the recipe super easy and straightforward, but to be honest, I always use brown butter in blondies.

If you’ve never made brown butter before, make sure to read my How To Make Brown Butter article, which comes complete with a short demonstration video. Soon enough, I know you’ll want to use this delightful ingredient in all the sweet and savory dishes, just like I do.

Make Sure You Don’t Overbake Cranberry Blondies

Just as with brownies, the biggest mistake you can make is to overbake the blondies. Blondies are perfectly tender and slightly gooey when they’re “just baked.” Cranberry blondies are ready when they’re puffed up and light golden brown around the edges. They should start to pull away from the sides of the pan and look set and dry through to the middle of the pan. They will deflate a little after you take them out of the oven and get their signature wavy look towards the sides of the pan.

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White Chocolate, Hazelnut, and Fresh Cranberry Blondies

Cranberry blondies are simple and easy yet indulgent and festive. They’re suited to any and every occasion, from weeknight cravings to holiday potlucks, and they're freezer-friendly, too!

Course Dessert, desserts

Cuisine American

Keyword Blondies, Cranberries, Cranberry, Easy, Easy Dessert, Freezer-Friendly, Hazelnuts, Holiday Dessert, Holiday Desserts, Holiday Recipes, White Chocolate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 16 servings

Author Marie Asselin

Ingredients

• ⅓ cup unsalted butter
• 6 oz white chocolate, chopped
• 1 ¼ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp kosher salt, or fine sea salt
• 2 large eggs
• 1 cup dark brown sugar, packed
• 1 tsp pure vanilla extract
• ⅓ cup halved fresh cranberries (see note for substitution options)
• ½ cup chopped toasted hazelnuts

US Customary - Metric

Instructions

• Preheat oven to 350°F (175°C). Lightly grease an 8-inch (20-cm) square baking pan and line with parchment paper.
• In a small saucepan, melt the butter. Off the heat, add the white chocolate, stir, and let rest for 5 minutes. Whisk until the mixture is smooth. (If the white chocolate is not fully melted, you can put it back over low heat for a few seconds.) Transfer to a small bowl and set aside.
• In another small bowl, whisk the flour, baking powder, and baking soda together. Set aside.
• In a large bowl, beat together the eggs, brown sugar, and vanilla extract until the mixture is pale and thick. Slowly incorporate the butter and white chocolate mixture, then stir in the flour just until no streaks remain. Fold in the cranberries and hazelnuts. (For a festive look, you can also save half of the cranberries and half of the hazelnuts and sprinkle them over the batter before baking instead of mixing them in.)
• Transfer the mixture to the prepared pan. The mixture will be quite thick, so you’ll need to use a spatula to spread it to the edges of the pan.
• Bake for 30 minutes, or until the top is set and the edges are golden brown. Set the pan on a wire rack and let cool completely.
• SERVING: Cut the cranberry blondies into squares and enjoy!
• STORAGE: You can refrigerate cranberry blondies in an airtight container for up to 3 days, or freeze them for up to 1 month.
• NOTE: You can use fresh, frozen, or dried cranberries to make these blondies.

  Fresh cranberries are crunchy, which is why the recipe instructs you to slice them in half before incorporating them into the blondies. This allows them to perfectly soften during the baking process.

  Frozen cranberries will turn tender during the thawing process, so no need to slice them before using them in the recipe. Since whole cranberries take up a lot more space in a measuring cup, make sure that ⅓ cup is overflowing with cranberries so you get plenty in the blondies.

  Dried cranberries are much sweeter than fresh or frozen cranberries, so reduce the quantity used to ¼ cup (60 ml), packed, so the blondies don’t turn out overly sweet.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post White Chocolate, Hazelnut, and Fresh Cranberry Blondies appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Dark chocolate is my go-to weeknight dessert: I end most meals with a square of 70% chocolate. I eat it slowly, let it melt on my tongue, and enjoy its luxurious texture. I find dark chocolate to be the perfect palate cleanser: a single square of this bittersweet treat leaves me in an uplifted mood.

A few years ago, I had the idea of transforming my favorite dark chocolate square into a rich, indulgent dark chocolate gelato. The resulting dark chocolate gelato is everything a square of dark chocolate is: it’s rich, silky smooth, and indulgent—with the bonus of being refreshing, too. Dark chocolate gelato is an impressive dessert to serve to company, and by far the most popular gelato flavor I make.

The secret to this chocolate gelato is the use of dark cocoa powder. Also called Dutch-processed cocoa powder, this ingredient gives a rich, earthy flavor to chocolate gelato, but also provides a gorgeous, deep, dark brown color. I recommend using Valrhona’s cocoa powder, which is incredibly rich and smooth. It’s pricey, but one package will last you a long time and push your favorite chocolate desserts from good to exceptional.

How to Make Vegan Chocolate Gelato 

For the best flavor and texture, I suggest combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

Having said that, here’s how to substitute the original ingredients to make this vegan chocolate gelato:

• Replace the full quantity of cow’s milk (2 1/4 cups / 560 ml) with oat milk
• Replace the full quantity of heavy cream (3/4 cup / 180 ml) with coconut cream

Be aware that the terms “coconut milk” and “coconut cream” are sometimes used interchangeably. To make sure you’re buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.

If you don’t mind an underlying coconut flavor (it marries really well with the taste of dark chocolate!), you can use a combination of coconut milk and cream. Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word “Barista” are sure picks: it means they can withstand high heat.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these classic, homemade gelato recipes a try.

• Pistachio Gelato (with Homemade Pistachio Paste)
• Mandola e Arancia Gelato (Almond and Orange Gelato)
• Raspberry Rose Gelato

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Dark Chocolate Gelato

This chocolate gelato is for true chocoholics: it provides the strongest hit of cocoa you’ll taste, short of biting into a square of dark chocolate.

Course Dessert, desserts

Cuisine Italian

Keyword Chocolate, Chocolate Dessert, Cocoa, Cocoa Powder, Dark Chocolate, Dutch-Processed Cocoa Powder, Frozen Dessert, Gelato, Ice Cream, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Cooling + Freezing Time 4 hours hours

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

• 2 ¼ cups whole milk (3.25 % m.f.) (see note for vegan options)
• ¾ cup heavy cream (35% m.f.)
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• ½ cup dark cocoa powder (also called Dutch-processed cocoa powder), sifted
• 4 oz top-quality dark chocolate (70% cocoa solids), chopped
• 2 tbsp coffee-flavored liqueur (such as Kahluà) (optional)

US Customary - Metric

Instructions

• In a medium saucepan, whisk 1 ¼ cup (310 ml) of the milk with the cream, sugar, cornstarch, and cocoa powder. Set over medium heat and bring to a boil while whisking constantly. When it boils, lower the heat to the minimum and simmer for about 5 to 6 minutes, until the mixture is thick and creamy.
• Remove from the heat, add the chopped chocolate, then stir until the chocolate is completely melted. Mix in the coffee liqueur, if using, and finally, whisk in the remaining milk. Let cool to room temperature, then refrigerate at least 2 hours, or preferably overnight.
• Strain the dark chocolate gelato custard through a fine-mesh strainer (straining the mixture will ensure a silky smooth gelato). Pour into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the dark chocolate gelato to an airtight container and freeze until firm, about two hours.

  Dark chocolate gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take dark chocolate gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT VEGAN: For the best flavor and texture, combine oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

  Having said that, here's how to substitute the original ingredients to make this vegan chocolate gelato:

  > Replace the full quantity of cow's milk (2 ¼ cups / 560 ml) with oat milk

  > Replace the full quantity of heavy cream (¾ cup / 180 ml) with coconut cream

  Be aware that the terms "coconut milk" and "coconut cream" are sometimes used interchangeably. To make sure you're buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.

  If you don't mind an underlying coconut flavor (it marries really well with the flavor of dark chocolate!), you can use a combination of coconut milk and cream.

  Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word "Barista" are sure picks: it means they can withstand high heat.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Dark Chocolate Gelato (with Vegan Option) appeared first on Food Nouveau.

Brown butter… I’m sure you’ve seen it mentioned in countless recipes—especially if you’ve browsed my recipe section! But what is brown butter? How is it different from regular butter? And what makes it so special?

Before we dive into this collection of incredible sweet and savory brown butter recipes, let’s make sure we’re all on the same page as to what brown butter is!

What Is Brown Butter?

Brown butter, or beurre noisette as you may see it referred to in some dishes, is butter that has been just that… browned in a pan. It’s melted and simmered until the milk solids separate and settle to the bottom of the pan, where they gently cook until they’re a lovely rich brown hue and an incredible nutty aroma fills your kitchen!

In turn, you can take that beautiful brown butter and use it in any manner of dishes—both sweet and savory—knowing that you’ll be adding a whole other dimension of flavor to your finished dish.

To satisfy your sweet tooth, you can use brown butter in your baking to add extra warmth to cookies, cakes, blondies, banana bread, and even frosting! You’ll find so many options in this brown butter recipe collection.

But brown butter isn’t just for baking—it has some seriously tempting savory applications too! Make a decadent risotto or add some extra oomph to mashed potatoes. Increase the depth of flavor in your roasted veggie dishes, pasta, and even fish. Everything tastes better with brown butter!

Before you get cooking and baking, make sure to read through my detailed article about brown butter. You’ll learn all about this French technique and tips about how to use it! I’ve also made a fun how-to video that shows you how effortless it is to make brown butter so you can feel confident to use it in your own recipes.

I hope you enjoy this collection of sweet and savory brown butter recipes from bloggers around the globe. Be sure to let me know what you make!

Sweet Brown Butter Recipes

1. Brown Butter Apple Blondies

by Food Nouveau

These decadent brown butter apple blondies turn the quintessential fall fruit into an easy treat topped with an irresistible salted butterscotch glaze.

2. Brown Butter Espresso Chocolate Chip Cookies

by Barley & Sage

These brown butter espresso chocolate chip cookies are soft, chewy, and every coffee lover’s dream! They have a rich, coffee flavor from the espresso powder. Perfect for when you want a cookie to go with your morning coffee!

3. Classic French Financiers

by Food Nouveau

Learn all about French financiers, the elegant tiny cakes made with brown butter you can serve for tea or dessert, or make as a delicious edible gift. This recipe includes several flavor variation ideas!

4. Soft Baked Gingerbread Cookies with Brown Butter Frosting

by Midwestern Homelife

These Gingerbread Cookies are soft and fluffy cookies filled with warm and spicy flavors. Delicious rolled in sugar, irresistible frosted with easy browned butter frosting. These sweet cookies are perfect for the Christmas season or after-school snacking!

5. Brown Butter Hazelnut Layer Cake

by Barley & Sage

Toasted hazelnuts and browned butter are a match made in heaven! With tender hazelnut cake layers, toasted brown butter buttercream, and crunchy hazelnut praline filling, this three-layer Brown Butter Hazelnut Cake is a show-stopping fall dessert!

6. Black Sesame and Chocolate Financier Cake

by Food Nouveau

This Black Sesame and Chocolate Financier Cake looks utterly spectacular but it’s actually easy to make: if you can make muffins, you can achieve this cake! Plus, you can make the batter and even bake the cake in advance, which makes it the ultimate stress-free dessert.

7. Brown Butter, Hazelnut, and Cherry Clafoutis Bars

by Food Nouveau

These juicy, nutty, and rich Cherry Clafoutis Bars are a celebration of sweet summer cherries, in portable form. The brown butter combined with toasted hazelnuts make the crust irresistibly aromatic!

8. Apple and Blackberry Brown Butter Crumble

by Vikalinka

This classic Apple and Blackberry Crumble is taken to the next level by infusing the crumble topping with toasted brown butter. You’ll never want to make your crumbles sans brown butter again!

9. Brown Butter Sweet Potato Pie

by Chenée Today

This brown butter sweet potato pie recipe is an old-fashioned sweet potato pie with the added richness of brown butter, along with the “black-bottom” technique of Patti LaBelle’s famous pie. The only soul food Thanksgiving pie you need!

10. Canadian Butter Tarts

by Canadian Cooking Adventures

Canadian Butter Tarts, one of Canada’s most renowned desserts, are made with just a few simple ingredients. To make them, small pastry shells are filled with a batter made with brown butter, sugar, syrup, and eggs. The tarts are then baked until the filling is semi-solid with a crunchy top. Simply irresistible!

11. Browned Butter, Pear and Dark Chocolate Baked Oatmeal

by Rachel Hartley Nutrition

A cake was actually the inspiration behind this recipe for this browned butter, pears, and dark chocolate baked oatmeal. Baked oatmeal is an easy make-ahead breakfast that you can adapt using seasonal ingredients. This version combines comforting flavors with fruity, juicy pears to create a good-for-you treat to start your days with.

12. Banana Bread Granola with Brown Butter and Maple Syrup

by Craving California

Brown butter adds a deep, caramel-like note of toasty, nutty richness to this decadent make-ahead granola infused with ripe mashed banana, maple syrup, cinnamon, and vanilla. Serve with milk or sprinkle over yogurt for a simple, easy breakfast at home or on the go!

Savory Brown Butter Recipes

13. Roasted Butternut Squash Risotto with Brown Butter & Sage

by Food Nouveau

This rich, comforting, and utterly delicious Butternut Squash Risotto showcases a favorite Italian flavor trio—brown butter, squash, and sage—in a creative, memorable way.

14. Brown Butter Lobster Risotto

by The Flavor Blender

Simple, elegant, delicious, and impressive, this Butter Lobster Risotto is a special occasion-worthy dinner, featuring chunks of buttery lobster and creamy, cheesy risotto, that’s flavored with lobster and a drizzle of brown butter!

15. Easy Mushroom Ravioli with Brown Butter and Crispy Sage

by Killing Thyme

This 15-minute dish tosses mushroom ravioli with nutty brown butter and crispy sage. It’s an incredibly easy, yet deliciously elegant dish you can serve on weeknights, or at dinner parties, too!

16. Brown Butter Brussels Sprouts Pasta

by Recipe Runner

You’ll want to make this brown butter brussels sprouts pasta over and over again this fall and winter! This decadent and easy-to-make pasta dinner is full of sautéed brussels sprouts, pappardelle, a nutty brown butter sauce, and topped with parmesan cheese and toasted walnuts.

17. Pan-Seared Black Cod with Brown Butter

by Champagne Tastes

This decadent pan-seared black cod features fish cooked in butter, and then topped with a brown butter, cayenne, and honey sauce. It’s an easy and elegant fish dish you can serve for any and every occasion!

18. Brown Butter Basted Eggs

by The Suburban Soapbox

You only need five simple ingredients to make Brown Butter Basted Eggs, all of which you likely already have in your kitchen right now. This is one of those methods for making eggs that will make you think, wow, why haven’t I always done this?!

19. Roasted Cabbage Salad with Brown Butter Croutons

by Simple Bites

Smoky cabbage, bright lemon juice, and a grating of parmesan bring this simple salad to life. But it’s the Brown Butter Croutons that make it really addictive! You will want to make double and triple batches of the croutons just to snack on.

20. Brown Butter Mashed Potatoes

by Barley & Sage

These creamy brown butter mashed potatoes are made with rich browned butter, caramelized roasted garlic, and fresh herbs. This is the perfect side dish for Thanksgiving dinner, a family meal, or when you want to add some comfort to the menu. These will be on repeat during the holiday season (and all year long)!

21. Mashed Sweet Potatoes with Mascarpone and Brown Butter

by The Suburban Soapbox

Light, fluffy, creamy, and sweet, Mashed Sweet Potatoes are a fantastic addition to any dinner. Whipped roasted sweet potatoes are blended with creamy mascarpone and nutty brown butter for a flavor explosion you’re not going to be able to get enough of!

22. Easy Roasted Delicata Squash with Rosemary Brown Butter and Hazelnuts

by An Edible Mosaic

The natural sweet notes of brown sugar in roasted delicata squash pair well with the nutty crunch of hazelnuts and the richness of brown butter! This makes a beautiful side dish for fall and winter.

23. Sautéed Oyster Mushrooms with Brown Butter and Sage

by Craving California

These sautéed oyster mushrooms are perfectly tender, golden, and full of richness from nutty browned butter and crispy sage. This is a side dish that will make any meal pop with flavor!

24. Brown Butter Miso Roasted Eggplant

by Grateful Grazer

Brown Butter Miso Roasted Eggplant is the ideal savory side dish for Asian-inspired meals. This vegetarian recipe is quick, easy, and full of flavor from savory miso paste and nutty brown butter.

The post 24 Aromatic Sweet and Savory Brown Butter Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Sometimes a recipe comes to me at the mere sight of a perfectly fresh fruit. That’s what happened when I found a crate of 12 plump figs for only $6 at my local grocery store. I don’t buy figs very often because they’re usually expensive ($1.50 to $2 per fig), but this weekly deal gave me the perfect opportunity to get creative.

It didn’t take me long to figure out what to make with them. One of my favorite treats to make is financiers, and when I think of a new financier recipe, I usually start with the fruit I want to use as a garnish—I find financiers so much more interesting when fruits are tucked in the center—and then think of flavors that will highlight that fruit. During my short drive back home, I made up my mind: Figs + Maple + Hazelnuts.

The dirty little secret (or should I say, hidden advantage!) of elegant financiers is that they’re super easy to make. And when I say easy, I mean it: you stir all the ingredients together, scoop the mix into muffin cups, top each one with a piece of fruit, and you’re done! There are no expensive ingredients to buy or fussy techniques to learn.

For these Maple-Roasted Fig and Hazelnut Financiers, you’ll have to roast the figs first, which requires a tiny bit of planning but yields an incredible reward: you’ll want to start using the jammy, maple-infused roasted figs everywhere! I think they’d be just fantastic in a salad combined with blue cheese.

The only technique you need to master when making financiers is browning the butter, but if you’ve never browned butter, fear not: you’ll quickly get the hang of this easy, forgiving technique. Watch my short how-to video to see how quick and effortless it is to make brown butter! You could always make the financiers with plain melted butter, but you’d miss out on the incredibly addictive aroma of brown butter, which in this case marries perfectly with the hazelnuts used in the batter.

Because they’re made with naturally sticky ingredients (maple syrup, egg whites, sugar, and nuts), these fig and hazelnut financiers can stick to nonstick pans, even those coated with butter or cooking spray. My trick is to line the muffin pan with parchment paper cups, which will peel right off the cooled financiers.

These Maple-Roasted Fig and Hazelnut Financiers are at their very best on the day they’re baked, when the slightly sticky, crunchy edges so deliciously contrast with the nutty, moist interiors. I suggest you eat as many as you can, then gift the rest to the lucky people you cross paths with over the day. Believe me—before long, your friends will ask when you plan to bake your next batch!

If you can’t stand to part ways with your lovingly baked fig and hazelnut financiers (or if your family forbids you from giving them away!), you can of course store them for a few days. The best way to store Fig & Hazelnut Financiers is to refrigerate them in an open container for up to 3 days. Figs have a high humidity content, so if you store these financiers in an airtight container, they will become soggy in a snap. Refrigerating the financiers in an open container maintains their texture. Bring back to room temperature before serving.

How to Make Brown Butter Video

Brown butter is an essential ingredient in French financiers. Browning butter is an effortless French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes. Learn how to make it by watching my short how-to video!

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

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Maple-Roasted Fig and Hazelnut Financiers

These easy-to-make hazelnut financiers have crunchy edges and a nutty, tender crumb. Topped with maple-infused roasted figs, they're just irresistible!

Course Dessert, desserts

Cuisine French, French Canadian

Keyword Figs, Financier, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Hazelnuts, Maple Products, Maple Sugar, Maple Syrup, Mignardises, Roasted Figs

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 financiers

Author Marie Asselin

Ingredients

For the Maple-Roasted Figs

• 6 plump, fresh figs
• 2 tbsp pure maple syrup

For the Hazelnut Financiers

• ½ cup unsalted butter
• 1 cup hazelnut flour, also called hazelnut meal (to measure the nut flour, lightly spoon it into the cup—do not pack)
• ½ cup all-purpose flour
• ½ cup granulated maple sugar, or ½ cup (100 g) cane sugar
• ½ cup brown sugar, packed
• ½ tsp baking powder
• 4 egg whites (you can use boxed egg whites)

To Garnish (optional)

• Toasted hazelnuts, coarsely chopped

US Customary - Metric

Instructions

• For the maple-roasted figs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Quarter the figs and spread over the parchment paper. Drizzle with maple syrup, then brush it all over the figs. Roast the figs for 20 to 25 minutes, until they’ve softened and dried up some. Let cool while you prepare the financier batter.
• For the financiers: Lower the heat to 350°F (175°C). Line the cups of two 12-cup muffin pans with parchment paper cups and set aside. (Lining the muffin pans with parchment paper cups will make it super easy to unmold the financiers. I do not recommend using regular paper cups because financiers might stick to them.) If you have only one muffin pan, you can bake the financiers in two batches.
• To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put back on the heat.

  The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour in a small bowl, and let cool completely. Watch my short video to see how easy it is to make brown butter.
• Put the ground hazelnuts into a large mixing bowl. Add the flour, sugars, and baking powder, and whisk together. Add the egg whites and whisk until they are fully incorporated and the mixture is thick and somewhat sticky. Whisk in the brown butter. At this point, the dough can be stored in an airtight container in the fridge for up to 2 days.
• When ready to bake the financiers, drop about 2 tbsp (30 ml) of financier batter in each prepared muffin cup. Top each financier with a piece of maple-roasted fig and some additional crushed toasted hazelnuts, if desired. Bake for about 15 minutes, rotating the pan halfway through, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely.
• STORAGE: Maple-Roasted Fig and Hazelnut Financiers are at their very best when freshly baked, but you can also refrigerate them in an open container for up to 3 days.

  Figs have a high humidity content, so if you store these financiers in an airtight container, they will become soggy in a snap. Refrigerating the financiers in an open container maintains their texture. Bring back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Maple-Roasted Fig and Hazelnut Financiers appeared first on Food Nouveau.