WHY YOU’LL LOVE THIS RECIPE: These stunning, Heavenly Meringue Nests seamlessly combine crispy and airy meringue with the sweetness of fresh tropical mangos and strawberries, all crowned with silky, light coconut cream. The delightful medley brings you a satisfying cohesion of textures and flavors in every delectable bite.

Meringue-based dessert is absolutely hands-down my favorite sweets of all time! It’s something that I had a lot growing up in Ireland. Meringue nests are similar to Pavlova but even more elegant. After years of dedicated practice driven by passion, I am proud to confidently declare that you will master the art of creating flawless meringue nests using my straightforward techniques every time!

• Origin:
  • Meringue Nests are common in various cuisines.
  • Pavlova came from either Australia or New Zealand, and is believed to be named after the Russian ballet dancer Anna Pavlova to honor her graceful performance there in 1920s .
• Texture and Shape:
  • Meringue Nests are a small, individual-sized dessert made by piping or shaping meringue into bowls. It typically has a crisp outer shell and a soft, marshmallow-like interior.
  • Pavlova is a larger dessert that is often baked in a single round or oval shape, creating a crispy outer shell with a soft and slightly chewy interior. It has a meringue base that is higher and more substantial than a meringue nest.
• Size and Serving:
  • Meringue Nests are usually smaller and individual-sized.
  • Pavlovas are larger and often presented as a centerpiece dessert.
• Presentation:
  • Meringue Nests provide wells for holding various toppings, such as creams, fruits, and sauces, offering a visually appealing dessert.
  • Pavlovas are typically adorned with a thick layer of whipped cream and a colorful arrangement of fresh fruits on top. The presentation is elegant and artistic, showcasing the beauty of the ingredients.

• Do you bake a lot and have a supply of egg whites? Freeze those puppies in ziplock bags, label them and then defrost and use for future meringue and pavlova desserts.
• With the leftover coconut water you have in the can once you remove the solids you can add to curries or even smoothies.
• Pipe and bake your meringues days in advance so you have them ready and all you have to do is assemble. They keep for days in an airtight container at room temperature.
• If you struggle with piping then feel free to dollop the meringue on the tray with a spoon and make a dent in the middle for the fruit and cream to go.

More Meringue-Based Desserts

• Meringue Roulade with Butterscotch & Bananas
• Raspberry Meringueswith Pistachios
• Meringues with Peach and Raspberry Compote
• Mile-High Raspberry Meringue Pie Recipe
• Salted Caramel Swiss Meringue Buttercream

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Heavenly Meringue Nests with Mango, Strawberry and Dairy-Free Coconut Cream

Master Heavenly Meringue Nests using my easy method for an exquisite harmony of tropical fruit, velvety coconut cream, and delicate meringue.

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 14 meringues

Author Gemma Stafford

Ingredients

• 1  Pavlova Master Recipe
• 10 strawberries
• 1 large mango
• 1 medium lime
• 2 cans Cococnut Cream (keep in the fridge)

Instructions

Making the Meringues

• Follow my recipe for Pavlova Master Recipe to make the meringue base. Line 2 baking trays with parchment paper and set aside.
• Fit a piping bag with a medium star nozzle and pipe a rouglhy 3 inch circle on the baking trays. Go around the circumfrance of the circle and build another 1-2 layers ontop of that to make your meringue nest. (If you struggle with piping then feel free to dollop the meringue on the tray with a spoon and make a dent in the middle for the fruit and cream to go)
• Bake the meringues in a low oven at 225°F (115°C) for roughly 1 ½ hours or until the easily remove from the baking sheet. The meringues should not get brown during this process but more so dry out. Set aside to cool down at room temperature until you are ready for them.

Assembling the Meringues

• Chop up the strawberries and mango into chunks and place in a small bowl. Add the zest of a lime and 1 tablespoon of juice. Set aside to mascerate for roughly 1 hour
• Remove the cans of coconut cream from the fridge. Open and pour off the water leaving you with just the coconut solids. (reserve the coconut water for smoothies or making curries)
• Place the solids in a mixing bowl and whip the coconut cream until smooth and thickened. You can do this by hand or by using an electric hand mixer.
• Generously spoon the fruit salad into your meringue nests and add a big dollop of the coconut cream ontop. Serve within 3 hours of assembly. These are best enjoyed the day they are assembled.

The post Heavenly Meringue Nests with Mango, Strawberry and Dairy-Free Coconut Cream appeared first on Gemma’s Bigger Bolder Baking.

If perfectly sweet and velvety ice cream with the warming booziness and distinctive taste of Irish cream wasn’t good enough, topping it with buttery Salted Caramel Sauce takes it over the top!

Table of Contents

• What is No-Churn Irish Cream Ice Cream
• Tools You Need
• Key Ingredients and Why
• How to Make No-Churn Irish Cream Ice Cream
• Can I Make No-Churn Irish Cream Ice Cream in Advance?
• FAQs
• Gemma’s Pro Chef Tips
• More No-Churn Frozen Dessert Recipes

What is No-Churn Irish Cream Ice Cream?

• No-Churn Irish Cream Ice Cream is a quick and easy ice cream made with condensed milk and cream and flavored with Irish Cream.
• Unlike other recipes that require a special machine for mixing, this no-churn recipe uses condensed milk as a thick, sweet shortcut that eliminates the need for making a custard base and using an ice cream maker.
• The Homemade Irish Cream gives the ice cream a unique sweet and sophisticated taste. Note that this recipe contains alcohol, and should only be served to adults.

Tools You Need

• Stand mixer or a hand mixer
• Measuring cups and measuring spoons
• Measuring jug
• Loaf pan or another freezer-safe container
• Spatula

Key Ingredients and Why

Heavy whipping cream

• Heavy whipping cream not only incorporates air but also retains the incorporated air to aerate ice cream to give it a lighter texture.
• The fat from heavy whipping cream also adds flavor and creaminess and lowers the freezing point to make ice cream still scoopable once frozen.
• I recommend full fat/heavy cream from cows with 35 % to 38% fat since this type of cream whips up the best. Anything with a lower fat content won’t whip up as well and will be less creamy.

Sweetened condensed milk

• Sweetened condensed milk is made by evaporating more than half of the milk’s water content, and adding sugar.
• It brings creaminess, richness, and sweetness to no-churn ice cream recipes.
• Also, condensed milk has liquid sugar that prevents the mixture from crystalizing when it freezes. This keeps it smooth and creamy and prevents it from getting icy.
• Learn how to make your own with How to Make Condensed Milk.

Irish Cream

• Irish Cream is a widely-favored festive alcoholic liqueur and adds a sweet, rich flavor and smooth, creamy texture to the ice cream.
• Make my Homemade Irish Cream recipe for the best result.

Vanilla extract

• It not only adds a lovely flavor but that teaspoon of vanilla also helps lower the freezing point of the mixture so it doesn’t freeze icy hard.
• Learn how easy it is to Make Homemade Extracts, and you’ll always have a high-quality vanilla extract on-hand at a fraction of the cost of store-bought ones!

How to Make No-Churn Irish Cream Ice Cream

• Whip the cream to medium-stiff peaks, which stand up firmly but with a slight curl at the tip. Learn all about the different stages in my post, How to Make Whipped Cream
• Add the condensed milk and Homemade Irish Coffee Creamer, and then whip the mixture to stiff peaks (stiff or firm peaks stand straight up when the beaters are lifted).
• Put the ice cream mixture into a loaf tin or another container, cover and freeze for at least six hours. Serve with my Signature Salted Caramel Sauce.

Can I Make No-Churn Irish Cream Ice Cream in Advance?

• Yes, you can make this recipe at least six hours ahead of serving time to give it time to chill and set.
• It will keep in the freezer for six weeks.

FAQs

• Why isn’t my ice cream hardening in the freezer?

  • You might have used a lower-fat-content cream. Fat has a higher freezing point than water which means fat freezes faster. When your ice cream is not hardening as expected, it has too much water content and not enough fat. Use heavy cream with a fat content of around 36%-38%
  • Or you might have over-measured the condensed milk which lead to more liquid sugar in the mixture. Liquid sugar has a lower freezing point and takes longer to freeze. Do not change the ratio of heavy cream to condensed milk.

• Can I add condensed milk without whipping the cream first?

No, the cream needs to be whipped before adding the condensed milk to provide an aerated structure so the condensed milk doesn’t weigh the cream down or prevent it from fully whipping up.

• Can I make this recipe in my ice cream maker?

No, this is a no-churn recipe, and churning this base may cause it to crack. Check out my Mint Chocolate Chip Gelato and Frozen Vanilla Custard recipes if you want to make frozen desserts using an ice cream machine.

Gemma’s Pro Chef Tips

• Make my Homemade Irish Cream and use it here for the most authentic Irish flavor and the creamiest ice cream consistency.
• Be sure to whip the cream first on its own to medium-stiff peaks before you add the remaining ingredients or it may not whip properly, resulting in dense and icy ice cream.
• This ice cream contains alcohol and there isn’t any substitution for this particular flavor–it is only appropriate for adults who consume alcohol.
• To make this an Irish coffee ice cream, add 3 to 4 tablespoons of instant coffee or 2 tablespoons of instant espresso powder to the cream before you whip it.
• Serve this scooped on top of my Hot Skillet Brownie to bring out the kid in any adult!

More No-Churn Frozen Dessert Recipes

• Irish Coffee and Cream Popsicles
• The Easiest Homemade Gelato Recipe
• Diary-Free Ice Cream 
• Espresso Parfait with Chocolate Caramel Sauce
• Banoffee Pie Ice Cream

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No Churn Irish Cream Ice Cream

Savor this No-Churn Irish Cream Ice Cream, a velvety frozen sweet infused by boozy Irish spirit and elevated by decadent whiskey caramel.

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 servings

Author Gemma Stafford

Ingredients

• 2 cups (16 fl oz/480 ml) heavy whipping cream
• ¾ cup (8 oz/225 g) sweetened condensed milk
• ¾ cup (6 fl oz/180 ml) Homemade Irish Cream
• 1 teaspoon vanilla extract

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high to medium-stiff peaks.
• Pour in the condensed milk, Homemade Irish Cream, and vanilla extract, and then continue whipping to stiff peaks.
• Spread evenly into a freezer-safe container, cover, and freeze for at least 6 hours before serving. Store in the freezer well covered for up to 6 weeks. Serve with Irish Whiskey Caramel Sauce.

The post No-Churn Irish Cream Ice Cream appeared first on Gemma’s Bigger Bolder Baking.

 WHY YOU’LL LOVE THIS RECIPE: This Homemade Irish Cream Recipe brings you a true and creamy Irish liqueur in less than 5 minutes with household staple ingredients. You can create the drink with the well-known smooth texture and distinctive sweet, floral, nutty, and boozy flavor profile right at home anytime without using any special equipment. It’s so versatile and excellent in bringing your drinking and eating experience to the next level!  

I am proud to say that O’Driscoll’s Irish Whiskey is a family business. It is founded by my cousin, Michael J Stafford the managing director of Stafford Bonded in my hometown of  Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr).  He has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather. A pillar in the family, an inspiration, and a great storyteller.  You can meet Diarmuid here.

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O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee)

Craft this easy Homemade Irish Cream recipe to elevate various beverages and desserts with an authentic, delicious and velvety boozy liqueur!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 32 oz

Author Gemma Stafford

Ingredients

• ½ cup (4 fl oz/120 ml) heavy cream
• ½ cup (4 fl oz/120 ml) whole milk
• 1 can (14 oz/395 ml) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• 1⅔ cups (14 fl oz/400 ml) O’Driscolls Irish Whiskey

Instructions

• In a 4-cup (32 fl oz/960 ml) glass measuring jug, combine the cream, whole milk and condensed milk.
• In a small bowl, mix the vanilla extract with the espresso powder until dissolved, then stir into the milk mixture.
• Finally, stir in the whiskey until combined.
• Transfer to a large lidded jar and store in the refrigerator for up to 3 weeks. Add it to my Best Ever Hot Chocolate recipe or pour it into a black coffee and top with whipped cream. It can also be added to my Irish Cream No Machine Ice Cream

The post O’Driscolls Irish Cream Recipe (Coffee Creamer for Irish Coffee) appeared first on Gemma’s Bigger Bolder Baking.

No more excuses for skipping breakfast! The most important meal of the day gets a tasty makeover with my easy Healthy Overnight Oats. Not only will I teach you how to make the base overnight oats recipe for this healthy breakfast option, but I’ll also give you a rundown through 3 amazing Overnight Oats flavors, including Banana Nutella Overnight Oats, Peanut Butter And Jelly Overnight Oats, and Apple Pie Overnight Oats! 

This is a great grab-and-go breakfast too. I like to make my overnight oats in a mason jar so I can just run out the door with it in the morning. (Okay, sometimes there’s no “running out the door,” but that certainly doesn’t mean I don’t need something quick, hearty, and immediate in the morning.) 

Double or triple this recipe, made with old-fashioned rolled oats, your milk of choice, Greek yogurt, chia seeds, and a touch of maple syrup and vanilla for flavor, so you can whip up a breakfast for every member of the family for tomorrow’s breakfast. You won’t be sorry you put in the work tonight when you get to enjoy at least ten more minutes sipping your morning coffee. 

Table Of Contents

• What Are Overnight Oats?
• Are Overnight Oats Healthy?
• Tools You Need
• Ingredients For Healthy Overnight Oats
• How To Make Overnight Oats
• How Long Do Overnight Oats Last?
• How Can I Tell If My Overnight Oats Went Bad?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Breakfast Recipes

What Are Overnight Oats? Overnight Oats Vs. Cooked Oats

Overnight oats are a no-cook method of making oatmeal. Instead of heating the oats in milk or water the morning of, overnight oats are made by soaking them overnight, giving them plenty of time to absorb the liquid to make them soft enough to eat. Overnight Oats are just as creamy as the morning-of method, and I think they are even denser and more delicious. 

Overnight oats may even be healthier than cooked oats as they retain their nutrients better than cooked oats! 

Are Overnight Oats Healthy?

While I feel confident enough to call this recipe my “Healthy Overnight Oats,” I still want to give this question a quick answer: Yes, overnight oats are healthy. 

According to Healthline, oats are one of the healthiest grains on earth! Oats are gluten-free and a fantastic source of vitamins, minerals, fiber, and antioxidants. Oats can help lower cholesterol, improve your blood sugar, and can even help you lose weight.

I highly encourage you to read through the article to see all the healthy benefits of adding oats to your diet. Of course, always consult your healthcare provider or nutritionist regarding what foods are best for you and which ones you should avoid. 

Tools You Need

• Measuring cups and spoons
• Mixing bowl or jar
• Chopping knife
• Chopping board

Ingredients For Healthy Overnight Oats

For the base recipe, you’ll need:

• Old-fashioned rolled oats: For overnight oats, you 100% need to use old-fashioned rolled oats, not quick oats or steel-cut oats. Quick oats will get too mushy, and steel-cut oats won’t soften enough.
• Milk of choice: I like whole milk in most of my recipes, but for Healthy Overnight Oats, feel free to swap it with the milk of your choice; this could be skim milk, almond milk, soy milk, or whatever!
• Greek yogurt: Greek yogurt helps your oats get a creamy texture and helps you stay full longer! You can also make dairy-free overnight oats by opting to use dairy-free yogurt. 
• Chia seeds: Chia seeds are optional, but I like to add them to overnight oats because they up the fiber, protein, and omega-3’s in the oatmeal. Plus, I think they add a nice texture! 
• Vanilla: A little vanilla extract helps flavor your base overnight oat recipe and will help bring out the flavors of anything else you add.
• Maple syrup: I like to use maple syrup as a natural sweetener for my oatmeal. 

To make Banana Nutella Overnight Oats, you’ll need:

• Nutella: You can make your own Homemade Nutella or use your favorite chocolate hazelnut spread. 
• Bittersweet chocolate: I like to add chopped bittersweet chocolate to my Nutella oatmeal for that extra chocolate flavor and some different texture. 
• Banana: Bananas and chocolate go great together, but you could experiment with other fruits in this recipe too!

To make Peanut Butter And Jelly Oats, you’ll need:

• Jam: Add in your favorite flavor or jam! 
• Peanut Butter: Use your favorite store-bought peanut butter or try my Homemade Peanut Butter recipe. 
• Peanuts: Add in some roasted peanuts for more peanut flavor and a great texture.

To make Apple Pie Overnight Oats, you’ll need:

• Apple: You can’t have apple pie without apples! I typically use Granny Smith apples for baking, but you’ll want a sweeter apple for overnight oats, like Honeycrisp.
• Maple syrup or honey: The base recipe calls for maple syrup, but you can switch that out for honey for a different flavor profile.
• Pecans: Roasted pecans add a nice nutty flavor and help break up the texture of oatmeal.
• Cinnamon: Apple pie needs to be delightfully spiced, which means you need warm cinnamon!

How To Make Overnight Oats

Making overnight oats couldn’t be easier! 

1. First, you need to make the base recipe by mixing the ingredients in either a bowl or a jar.
2. Then, add in the mix-ins of your choice.
3. Cover and let the oats rest overnight (or at least 8 hours.)
4. Before eating, give the oats a good stir and enjoy!

How Long Do Overnight Oats Last? How To Store Overnight Oats

I recommend eating overnight oats the morning after you make them, but you can store them in an airtight container for up to five days in the refrigerator. If you are storing them for longer than one day, be sure you pay attention to signs if your oats went bad.

How Can I Tell If My Overnight Oats Are Bad?

If you’re storing your oats for longer than one day, there are a few signs to pay attention to ensure you don’t eat oats that have gone bad.

Signs your oats have spoiled include mold and the liquid completely separating from the oats. 

FAQs

Are overnight oats gluten-free?

Yes, oats are gluten-free. However, always check your packaging to ensure they are gluten-free and have not been processed in factories where there could be cross-contamination. 

Are overnight oats vegan?

You can make vegan overnight oats by opting to use vegan yogurt and a plant-based milk alternative. 

Why are my overnight oats runny? Why are my overnight oats dry?

You want to be sure you are adding the right amount of liquid to your overnight oats. If they are too runny, chances are you added too much milk; if they are too dry, you likely didn’t add enough milk. A good ratio to stick to is 1:1. This base recipe calls for 1/2 cup of oats and 1/2 cup of the milk of your choice. 

Why are my overnight oats slimy? 

It’s normal if your overnight oats are slightly slimy. Oats become “slimy” when they sit overnight because the starches in the oats release liquid over time.

To avoid unappetizing, slimy oatmeal, stick to the 1:1 ratio.

Gemma’s Pro Chef Tips

• The base recipe below is for one serving; however, you can easily double, triple, or quadruple the recipe.
• The recipe is set up below for individual servings, but you can make a large batch of the base in a big bowl, then anyone can scoop it out into a separate bowl and put whatever toppings they wish.
• These are just three suggested flavors, but feel free to experiment with your favorite flavors like fresh berries or fruit, dried fruit, spices — you name it! If you like it on your regular oatmeal, it will work in this overnight version.
• If you are concerned about fruit like apples or bananas getting brown in the refrigerator overnight, you can add them right before you eat your oats; however, add the other mix-ins to sit overnight.
• For an extra boost, stir in protein powder into the base. (If you don’t regularly use protein powder, be aware that some powders can have a slightly gritty texture.)

Want More Healthy Breakfast Recipes?

• Healthy Breakfast Crisp (Gluten Free!)
• Healthy Chocolate Ice Cream For Breakfast
• My Mum’s Healthy Banana Muffins
• Complete Breakfast Muffins
• Healthy Granola Bars (Sugar-Free, Grain-Free)

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Healthy Overnight Oats In 3 Delicious Flavors

With my grab-and-go Healthy Overnight Oats (with 3 delicious flavor ideas,) there's no excuse to skip breakfast!

Course Breakfast, Breakfast/Brunch

Cuisine American

Prep Time 10 minutes minutes

Soak for 8 hours hours

Servings 1 serving

Author Gemma Stafford

Ingredients

Base Overnight Oats Recipe

• ½ cup (1½ oz/43 g) old fashioned rolled oats
• ½ cup (4 fl oz/120 ml) milk of choice
• ¼ cup (2 oz/57 g) Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Banana Nutella Overnight Oats

• 2 tablespoons Nutella
• 1 tablespoon hazelnuts, chopped
• ½ banana, diced
• 1 tablespoon bittersweet chocolate, chopped

PB and J Overnight Oats

• 2 tablespoons jam (flavor of choice)
• 1 tablespoon peanut butter
• 1 tablespoon peanuts, chopped

Apple Pie Overnight Oats

• ½ small apple, diced
• 2 teaspoons maple syrup or honey
• 1 tablespoon pecans, chopped
• ¼ teaspoon cinnamon

Instructions

• Make the base recipe: In a small bowl or jar, combine the oats, milk, yogurt, chia seeds, and maple syrup.
• Add in the mix-ins of your choice.
• Cover and let rest overnight (or for at least 8 hours).
• The next morning, give the mixture another stir, and enjoy! Store in the fridge for up to another 24 hours.

The post Healthy Overnight Oats With 3 Delicious Flavors appeared first on Gemma’s Bigger Bolder Baking.

Pignoli are in a class of their own — these Italian cookies are incredibly moist and so delicate they practically melt in your mouth, but with the bonus of a wonderfully addicting crunchy exterior, that’s covered in toasted pine nuts. If you’re a fan of almond-flavored desserts, this is definitely one you have to try.

Most pignoli recipes are made with almond paste, but my homemade pignoli recipe is a tad easier to make. I make them with almond flour instead! When using almond paste, you have to process it with sugar and salt. Almond flour helps skip that step. Plus, since we’re using almond flour instead of all-purpose flour, these pignoli cookies are still gluten-free! Pignoli are dairy-free, too!

These cookies are popular in southern Italy and Italian-American homes, especially around Christmas. But I say you should never strictly keep a dessert to just one time of the year! Make a batch of these whenever the cravings hit, and have a nice cup of tea with them.

What Are Pignoli Cookies?

Pignoli (which is both the singular and plural form of the word) are soft, chewy cookies that are made with very few ingredients. Typically they are made with almond paste, but my recipe calls for almond flour. In addition to the almond flour, they are made with sugar, egg whites, powdered sugar, almond extract, and salt and covered in pine nuts. 

In fact, “pignoli” means “pine nuts!” 

What Are Pine Nuts? What Do Pine Nuts Taste Like?

Pine nuts aren’t actually nuts, they’re seeds, but they do come from some species of pine trees! Harvesting pines is a bit difficult, and it takes a long time before trees even start producing pine nuts, so they tend to be a bit expensive. However, if you have the means, they are absolutely delicious! 

You may be familiar with one of their most popular uses — pine nuts are the key ingredient in pesto sauce, but you can also use them in baked goods! 

Pine nuts taste a bit like cashews — they have a delicate nutty flavor with a touch of sweetness. If your pine nuts taste bitter, it’s likely your batch has gone bad. 

Tools You Need To Make Italian Pignoli Cookies

• Measuring cups and spoons
• Baking sheet
• Stand mixer or electric hand mixer
• Mixing bowls

Gemma’s Pro Chef Tips For Making Pignoli

• These cookies are usually made with almond paste, but we have reworked this recipe to use almond flour to make it even easier!
• This cookie dough is very soft. If it is too difficult to handle, refrigerate it for 30 minutes before rolling.
• Pine nuts are edible seeds from pine trees. They tend to be expensive because of the time and effort it takes to grow and harvest.
• Pine nuts taste soft, nutty, and a little sweet. If you want to try these cookies but can’t find pine nuts, chopped cashews will make a good substitute.
• These lovely cookies happen to be gluten-free and dairy-free!

Try More Of My Favorite Cookies Recipes!

• Chewy Maple Pumpkin Cookies
• Gemma’s Best Ever Chocolate Chip Cookies Recipe
• Cinnamon Roll Cookies
• Homemade Hamantaschen Cookies
• Gemma’s Best-Ever Oatmeal Cookies

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Italian Pignoli Cookies

When a good Italian bakery is too far, whip up your own chewy, almond-flavored, pine-nut-covered Pignoli Cookies!

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 16 cookies

Author Gemma Stafford

Ingredients

• ⅓ cup (2½ oz/71 g) granulated sugar
• 2 large egg whites, at room temperature
• 1¼ cups (5 oz/142 g) powdered sugar
• 1 cup plus 2 tablespoons (4½ oz/130 g) almond flour
• 1 teaspoon almond extract
• ½ teaspoon salt
• 1 cup (5 oz/142 g) pine nuts

Instructions

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the granulated sugar and egg whites together on medium speed for 1 minute.
• Add the powdered sugar, almond flour, almond extract, and salt, and mix on medium speed until combined.
• Roll rounded tablespoon-sized scoops of dough into balls, then roll the tops and sides in the pine nuts to coat.
• Place the cookies 2 inches (5 cm) apart on the prepared baking sheet.
• Bake for 10-12 minutes, until golden.
• Let cool on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

The post Italian Pignoli Cookies appeared first on Gemma’s Bigger Bolder Baking.

Pure Maple Candy is a staple in the northeast of the states and Canada, but this old-school candy is a bit hard to describe to people who have never had it before. 

Explaining the flavor is easy — picture maple syrup. That’s what this candy tastes like because Homemade Maple Candy is made with just maple syrup, excluding butter that is used to rim your saucepan and a couple of drops of vegetable oil, which is optional. 

The texture is a bit more unexcepted, as most of us are familiar with maple syrup as a liquid. Maple candies are a bit more firm than fudge, with an almost sandy-like texture because of all the sugar crystals that melt perfectly in your mouth. 

Give this easy candy recipe a shot! I love having these candies around to serve (and impress!) my guests; if you wrap them in pretty paper, they make a great gift.

And if you love everything maple, don’t miss my new cookbook, Bigger Bolder Baking Every Day!

Why Do You Butter Your Saucepan When Making Maple Candy?

While this candy recipe requires only maple syrup, I recommend buttering the rim of your saucepan with butter. In fact, this is somewhat common practice when you’re making any candy.

The reason why you want to butter your saucepan is to help prevent your maple syrup from boiling over. I typically butter just the rim of my saucepan, but some candy makers also butter the sides of their saucepan.

What Does Oil Do In Maple Candy?

If you’re a purist, feel free to omit the few drops of vegetable oil in this homemade maple candy recipe completely. However, if this is your first time, or you’d really like to avoid a mess, add a few drops of oil to your maple syrup as it starts to enter the hard ball stage when the maple syrup starts to foam. The oil helps prevent the foam from rising!

What Type Of Maple Syrup Should I Use For Maple Candy?

It is essential that you use pure maple syrup to make maple candy. It’s the only ingredient, so make sure you get a good quality one as well! I like to use dark maple syrup because I love the more robust maple flavor, but you can also use Golden Amber (Grade A) if you like something milder.

Do not use “pancake syrup!” It is not the same as maple syrup. 

Tools You Need To Make Pure Maple Candy

• Measuring cups and spoons
• 9×5-inch (23×12 1/2-cm) loaf pan or silicone maple leaf candy molds
• High-sided saucepan
• Candy thermometer
• Wooden spoon

What Are The Stages Of Sugar In Candy Making?

There are 7 stages sugar goes through when you are cooking it for candy making: thread, softball, firm-ball, hard-ball, soft-crack, hard-crack, and caramel. 

Temperature is incredibly important when making candy, and while there are ways to test what stage you are in, I do say you need a candy thermometer for this recipe. 

To make Maple Syrup Candy, you will want your candy to be in the softball stage before you remove it from heat, which means your thermometer should read 235-245°F (112-116°C). 

Gemma’s Pro Chef Tips For Making Homemade Maple Candy

• You will need a high-sided pot and a candy thermometer to make this.
• The few drops of vegetable oil will keep the maple syrup from bubbling over as it gets close to the softball stage. Purists may leave the oil out.
• For the very best results, you will need to boil this syrup 32-34°F above the boiling point of water where you are. You can find the boiling point of your particular location by boiling water and checking the temperature. 
• Start pouring the syrup out of the pot right after it crystallizes. At that point, it will go from liquid to solid in a matter of seconds.
• If, for some reason, the candy does not set or crystalized too fast to pour, add a tablespoon of water, reheat the syrup to the soft ball stage, and try again. We melted and retried this recipe a few times before we got it just right!

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Pure Maple Candy

Classic Pure Maple Candy is a treat that never gets old — and you won't believe just how easy it is to make!

Course Dessert

Cuisine American, Canadian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 24 pieces

Author Gemma Stafford

Ingredients

• Butter, for the rim of the saucepan
• 2 cups (20 oz/566 g) pure maple syrup
• 2-3 drops vegetable oil (optional)

Instructions

• Line a 9x5-inch (23x12½-cm) loaf pan with parchment paper, leaving some paper overhanging off the sides. Or have silicone maple leaf candy molds standing by. Set aside.
• Butter the rim of a medium, high-sided, heavy-bottomed saucepan and attach a candy thermometer.
• Pour in the maple syrup and the oil (if using) and bring to a boil.
• Let the syrup boil for 5-10 minutes until it reaches the softball stage 235-245°F (112-116°C).
• Remove from the heat and do not touch or agitate the syrup. Let cool, undisturbed, until it reaches 200°F (94°C), about 5 minutes.
• Remove the thermometer and, with a wooden spoon, begin to stir the syrup. After about 1 minute, you will feel crystals beginning to form at the bottom of the pan, but the syrup will still be fairly clear.
• Immediately pour the syrup into the prepared pan or the molds.
• If you used a loaf pan, let the syrup cool for a few minutes until it is opaque and firm but still warm. Using the parchment, carefully lift it out of the pan and cut it into squares or pop them carefully out of the molds.
• Once completely cooled and hard, transfer to an airtight container for up to 2 weeks.

The post Pure Maple Candy appeared first on Gemma’s Bigger Bolder Baking.

When you think of fall dessert flavors, what comes to mind? For me, it’s apples and caramel. Apples and caramel work so great together to make the best crisps, pies, and other tasty treats, so why not make it into liquid gold?

This is such a versatile sauce that can instantly elevate any dessert you make this season. Dunk your Granny Smiths in this sauce for an extra delicious Caramel Apple, drizzle it on some Buttermilk Pancakes for breakfast, or even top it on some of your favorite ice creams – the options are endless.

To top it all off, it’s very simple to make. All you need is 20 minutes, 6 ingredients, and 3 tools. No funny business and it tastes like heaven. Give it a go!

The Difference Between Apple Cider And Apple Juice

Don’t confuse apple cider for apple juice! Apple cider is an unfiltered and unpasteurized drink often enjoyed during the fall season. However, apple juice is filtered and pasteurized which makes it taste sweeter and keeps for longer.

I highly recommend you use apple cider for this recipe because it has a bold and unfiltered apple flavor. If you only have access to apple juice, try to find one that is unsweetened.

What Kind Of Sugar Should I Use For This Recipe?

Although dark brown sugar gives you a deep caramel color and flavor, feel free to use any kind of sugar you have on hand. Depending on which sugar you use, it will change the depth of flavor of your Apple Cider Caramel Sauce.

You can also try out my Vegan Caramel Sauce if you’re looking for a recipe that specifically uses ‘sugar-free’ sweeteners.

Tools You Need To Make Apple Cider Caramel Sauce:

• Measuring cups and spoons
• Medium saucepan
• Spoon

Can I Substitute The Cream In This Recipe?

If you’re looking to substitute the heavy whipping cream in this recipe, keep a few things in mind.

Heavy cream (fresh cream or double cream) will yield the best results for this sauce because of the high (49.4%) fat content. The higher the fat content, the richer and creamier your Apple Cider Caramel Sauce will be. Generally, anything above 35% fat content will work in this recipe.

You can also try all-purpose cream. The main difference between heavy and all-purpose cream is the percentage of fat content. All-purpose cream contains 30% fat which makes it lighter and more difficult to whip than heavy cream. 

If you choose to use any milk alternative such as reduced-fat milk, whole milk, low-fat milk, or full-fat milk, your sauce will not turn out as rich. The water content of the milk will affect the viscosity and may thin your sauce.

How To Store Apple Cider Caramel Sauce 

If you have leftover Apple Cider Caramel Sauce, store it in an airtight container in the refrigerator for up to 3 months. To reheat, simply pop it in the microwave in 30-second intervals, making sure to stir in between.

Gemma’s Pro Chef Tips For Making The Best Apple Cider Caramel Sauce:

• Apple cider and apple juice are different – be sure to use pure, unsweetened, unfiltered, and unflavored apple cider for this sauce.
• It can be hard to tell by sight when the sauce has cooked long enough. If you have a candy thermometer, clip it to the pot at Step 2 (after you reduce the cider) and bring the mixture to 230°F (110°C).
• Serve this over my 2-Ingredient Vanilla Ice Cream or Salted Caramel Gelato.
• You can use this sauce in my Caramel Apple Pie.
• Serve this sauce warm as a dip with fresh apple slices for a quick and simple dessert.

Want More Apple Cider Recipes? Check Out:

• Irresistible Apple Cider Caramels
• Homemade Apple Cider Donuts
• Homemade Apple Cider
• Apple Cider Donut Cake

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Apple Cider Caramel Sauce

Learn how to make my decadent Apple Cider Caramel Sauce – the most versatile and delicious recipe to use as a dip, filling, and more!

Course Dessert

Cook Time 20 minutes minutes

Servings 1.5 cups

Author Gemma Stafford

Ingredients

• 2 cups (16 fl oz/480 ml) apple cider
• 1¼ cups (7½ oz/213 g) dark brown sugar
• 5 tablespoons (2½ oz/71 g) butter
• ¾ cup (6 fl oz/180 ml) heavy whipping cream
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions

• Bring the apple cider to a boil in a medium saucepan over medium-high heat. Let it cook down for 10-12 minutes, until it is reduced to ⅓ cup (2½ fl oz/75 ml).
• Reduce the heat to medium-low and stir in the brown sugar, butter, cream, cinnamon, and salt.
• Continue to cook for 6-8 minutes, until the caramel thickens and starts to become dark in color.
• Remove from the heat and let cool to room temperature before transferring to an airtight container.
• Serve over ice cream, an apple crisp, or a slice of fall pie. Store in the refrigerator for up to 3 months.

The post Apple Cider Caramel Sauce appeared first on Gemma’s Bigger Bolder Baking.

As summer turns into fall and then winter and the days grow shorter, it is the end-of-year celebrations that bring the little joys. In India, Diwali, the Hindu festival of light, adds brightness to colder days (although in some parts of the country the word ‘cold’ is debatable).  

Colorful rangoli, glowing diyas and lots of mithai, or Indian confections, fill each household. Kalakand is a sweet, milk-based fudge-like treat that can be eaten around this time of year along with an array of other mithai. Kalakand is usually made by cooking paneer (a white, milk-based cheese made using milk solids) with sugar, and adding a touch of cardamom and some chopped nuts, like pistachios or almonds.

I use ricotta cheese and sweetened condensed milk in my version of this Indian classic. It’s not necessarily super authentic, but is quicker and easier than boiling litres of milk to gather the milk solids and then continuing to cook the mixture, and tastes just as good!

I love Kalakand as is, and have a fantastic recipe in my cookbook, 52 Weeks, 52 Sweets. This version adds something a little new to the traditional recipe – chocolate! What you get is a unique flavor, almost like a fudge, but with a slightly tangy finish, akin to that of a cheesecake. 

You Only Need a Handful of Ingredients to Make Kalakand!

• Butter: for a little extra richness
• Ricotta cheese: this is what gives the kalakand texture
• Sweetened condensed milk: for the sweetness and texture
• Cocoa powder: that little something new
• Salt: to balance the sweetness
• Cardamom: to add an extra layer of complexity to the kalakand. You can grind fresh cardamom yourself, or use store-bought ground cardamom
• Crushed pistachios: for a little crunch and color 
• Gold sprinkles: if you’re feeling fancy 

Making Kalakand

Making kalakand involves patience. You’ll need to cook the mixture over low heat, stirring every now and then until it has thickened. It takes a while, but put on some nice music and have a good time! It will be worth it. If you prefer to keep the kalakand plain, feel free to omit the cocoa powder. Cardamom, however, is a must.

Check Out More Indian-Inspired Recipes!

• Diwali Kaju Pista (Cashew Pistachio) Rolls
• Traditional Indian Roti
• Indian Shrikhand
• Kulfi Indian Ice Cream
• Samosas From Scratch

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Chocolate Kalakand

Vedika's chocolate kalakand recipe is a milk-based chocolatey no-bake confection, perfect for Diwali!

Course Dessert

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Chill for 1 hour hour

Servings 25 squares

Author Vedika Luthra

Ingredients

• 1 tablespoon (½ oz/14 g) unsalted butter
• 1 cup (8.8 oz/250 g) ricotta cheese (not strained)
• ¾ cup (8 oz/229 g) sweetened condensed milk
• 1 ½ tablespoons cocoa powder , unsweetened
• ¼ teaspoon salt
• ¼ teaspoon ground cardamom
• 3 tablespoons crushed pistachios for garnish
• Gold sprinkles, optional

Instructions

• Place parchment paper over a plate that is 8-inches (20 cm) in diameter, or grease the plate with unsalted butter.
• Next, add the butter to a medium-sized, heavy-duty pot over medium heat.
• Add in the ricotta cheese, sweetened condensed milk, stirring with a wooden spoon or rubber spatula until the mixture comes to a boil.
• At this stage, reduce the heat to a low flame and let the mixture cook, stirring occasionally for 10 minutes.
• Add in the cocoa powder, salt and cardamom, and continue cooking the mixture until it has reduced in volume and has thickened significantly. The texture should resemble that of ricotta cheese (before you mixed it with everything), and should start to leave the sides of the pan. This will take about 20-25 minutes, but it can take longer depending on your heat.
• Remove the mixture from heat, and press into a square shape using the rubber spatula, until it is around 6-inches (15 cm) in diameter (the mixture will be hot so do this carefully). Sprinkle and press down the pistachios on the top, then refrigerate the kalakand until it has solidified, for around 1 hour.
• Cut into small squares (I do 5x5, so 25 squares) and serve. This keeps well for a week if stored in an airtight container in the fridge.

The post Chocolate Kalakand appeared first on Gemma’s Bigger Bolder Baking.

This traditional Indian sweets recipe for Diwali Kaju Pista (Cashew Pistachio) Rolls is satisfyingly dense and nutty, and subtly perfumed with cardamom and rosewater. Simple to make but definitely not simple in taste! And because we’re using nut flours, this Indian sweet is gluten-free. 

Diwali, the Indian Festival of Lights, is one of my favorite holidays. It is a celebration of the Indian New Year, of good over evil, of the hope for abundance and prosperity and of light over darkness. It’s this last part, the light over darkness, that I think about a lot. How many ways can we interpret what light is? What sparks that glimmer of hope in us in the very darkest of times? What gives us joy?

Every year in my family we invite a few friends and their families to join us in celebrating. We start in the late afternoon by painting diyas. Diyas are simple oil lamps made out of clay that are traditionally lit on Diwali. I can’t say that decorating them is traditional, but it’s really fun, especially for all the kids, and it gets everyone in the spirit of the holiday!

While we wait for the painted diyas to dry we make a large rangoli in the driveway. A rangoli is a temporary form of Indian folk art that is created on the ground, usually at the threshold of one’s house. In some parts of India very simple rice flour rangolis are made every day, but on Diwali and other special occasions, much more elaborate designs are created with brightly colored powders. 

After all this crafting and creating we are all pretty hungry, so it’s time to eat! Some years it’s simply a giant pot of pav bhaji with hot buttered rolls, and some years we go more elaborate with veggie biryani and chicken curry. And let’s not forget dessert for a sweet New Year!

This year, I tried my hand at making my favorite of all Diwali sweets – kaju pista (cashew pistachio) rolls! Not only are they delicious but they are so much easier than I thought they would be to make! Plus they’re no-bake, so you never have to turn on your oven! 

Ami’s Pro Tips For Making Diwali Kaju Pista Rolls

• If you don’t have cashew or pistachio flour, you can grind your own in a food processor. Make sure to use unsalted nuts!
• Whether you buy the nut flour or make your own, don’t forget to finely sift it for the best texture!
• A lot of Indian sweets recipes talk about string consistency when making the sugar syrup. For this recipe I have found that whenever I try to measure the string consistency before I stir in the cashews I overcook the syrup, and this makes the cashew dough very crumbly and difficult to roll. I have always had more success just looking out for a bubbling surface of water.
• Kaju pista rolls can be covered in edible silver leaf for an extra special look: once you have rolled out your logs and, before slicing, lay out a few sheets of edible silver leaf onto the parchment and roll the logs over the silver until it sticks to the logs. Cover and chill until ready to slice.
• These are great make-ahead treats! The rolls will taste very sweet when you first make them, but after a few days, the flavors of the nuts develop and become more pronounced, balancing out the sweetness.
• These rolls can also be flavored with kewra essence (which comes from the screwpine flower).  It has a unique floral taste and it is fairly unusual outside of India and some other parts of Asia. It can be found online or at Indian markets. If you would like to try this, add a few drops to the cashew dough (in place of the rosewater or in addition to) and knead in when you add the ghee.

Once we have all eaten our fill, it’s dark out and it is time to light up the diyas. We fill the lamps with oil and cotton wicks and a few adults light up the lamps while the kids take the lit lamps and place them on the rangoli. Once the rangoli is all lit up, it’s time for giant sparklers and dancing in the street (if you live on a quiet one like we do)!

So what is this light in the darkness? I read recently that the light that Diwali celebrates is the inner light that keeps us from spiritual darkness. The traditions are wonderful, colorful, bright and delicious, but the true inner light for me comes from connection – from being able to share all these traditions with our amazing community of dear friends that feel like family to us. We are truly blessed by the people in our lives, and for the love, light and hope that they spark in us on this day and every day.

To light over darkness, to good over evil, to friends and family and to an abundance of sweets in the new year!  

What You Need To Make Kaju Pista Rolls

• Measuring cups and spoons
• Mixing bowls
• Medium saucepan
• Parchment paper
• Cling wrap

Try More Indian Recipes!

• Traditional Indian Roti
• Homemade Samosas From Scratch
• Flaky Malabar Paratha
• Indian Fruit Salad
• Indian Shrikhand
• Mango Kulfi
• Mango Lassi

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Kaju Pista (Cashew Pistachio) Rolls

These Kaju Pista (Cashew Pistachio) Rolls are a traditional Indian sweets recipe enjoyed for festivals like Diwali and are packed with sweet, nutty flavor!

Course Dessert

Cuisine Indian

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 30 rolls

Author Ami Shukla

Ingredients

Cashew dough

• 2 cups (8oz/22g) cashew flour, finely sifted
• 2 tablespoons dry milk powder
• 1 cup (8oz/225g) granulated sugar
• ½ cup (4floz/120ml) water
• 2 teaspoons ghee
• 1 teaspoon rosewater

Pistachio dough

• 1½ cups (6oz/170g) pistachio flour, finely sifted
• ½ cup (2oz/57g) powdered sugar
• 2 tablespoons milk powder
• ¼ teaspoon ground cardamom
• 2-3 teaspoons water
• A few drops green food coloring (optional)

Instructions

Make the Cashew Dough

• In a small bowl, combine the cashew flour, and dry milk powder.
• In a medium saucepan over medium-low heat, combine the sugar and water.
• Watch carefully - just as soon as the sugar has melted and the surface of the water is covered in bubbles, reduce the heat to low and stir in the cashew mixture.
• Stir until the mixture comes together and leaves the sides of the pan, and then add the ghee and rosewater. Stir to combine until the dough holds together but is still a bit sticky.
• Turn the dough onto a large piece of parchment paper and let it cool while you make the pistachio dough.

To Make the Pistachio Dough

• In a bowl combine the pistachio flour, powdered sugar, milk powder, and ground cardamom.
• Add 2 teaspoons of water and green food coloring, if using, and knead the mixture into a dough. If the mixture is too dry, add the third teaspoon of water. Divide the dough in half and set aside.
• When the cashew mixture has cooled (it should be firmer and easier to handle – if not, let it cool for a bit longer), divide the dough in half and pat or roll each half out on the parchment to about a 4x6 inch (10x15cm) rectangle.
• Pat or roll the pistachio dough halves to the same size as the cashew dough.

Making the Rolls

• Working with one half of each dough at a time, place the pistachio rectangle on top of the cashew rectangle.
• Place a piece of parchment paper on top of the pistachio dough and roll out both doughs together until the dough is roughly an 8x10 inch (20x25cm) rectangle and about 1/8 inch (3mm) thick.
• Remove the top piece of parchment and, starting with a longer end, tightly roll up the dough.
• Once the dough is rolled up, keep rolling the dough and patting the ends towards the center to form an even log shape, about 1 ½ inches (4cm) thick. If the dough is sticky, you can use the parchment paper to help you handle and roll the dough.
• Repeat the rolling and shaping the dough with the remaining halves of dough.
• At this point you can cut the dough right away, or, for easier slicing, wrap the rolls well in plastic wrap and refrigerate for a few hours (or up to a few days).
• When you are ready to slice, use a sharp knife to cut ½ inch (1 ½ cm) thick slices and serve!
• Store in an airtight container at room temperature for 3 days or in the refrigerator for several weeks. These can also be frozen for up to two months. Defrost at room temperature for 1-2 hours.

The post Diwali Kaju Pista (Cashew Pistachio) Rolls appeared first on Gemma’s Bigger Bolder Baking.

It may be tempting to reach for a sugary snack like candy or gum when you need something sweet to chew on. Instead of going for something high in processed sugars, go for my Homemade Blueberry Fruit Leather, made with real fruit!

It has all those lovely flavorings from the blueberries, with a touch of acidity from the lemon juice to balance things out. What’s even better than the tanginess and chewiness of this snack is its simplicity.

You don’t need a dehydrator for this recipe — an oven will do the job. With just 3 ingredients and 6 tools, you’re on your way to enjoying some yummy fruit leather for days.

What Is Fruit Leather?

Fruit leather is essentially dried-up fruit puree. It’s commonly dried in a dehydrator or the oven, and in this recipe, it’s the latter. No need for a fancy dehydrator machine!

Can I Use Frozen Fruits To Make Fruit Leather?

Feel free to use fresh blueberries to make your fruit leather. Depending on your accessibility to fresh blueberries, you may have to tweak the recipe a bit by adding more sugar if they aren’t as sweet as you’d like them to be.

That said, you can also puree frozen blueberries for this recipe! Frozen berries are usually frozen during peak season and preserve that sweetness throughout the year. If you opt to puree frozen blueberries, make sure to defrost them for a bit before adding them to the blender or food processor. If they are too frozen, you may end up with a smoothie texture instead of a puree texture.

How To Know If My Fruit Leather Is Dry Enough

Your fruit leather may be a bit tacky to the touch, but it should not be wet after baking. After trying the touch test, you can try peeling the edge of the fruit leather back. It should peel off easily if it’s been dried all the way through without leaving any residue on your silicone baking mat.

However, if the middle portion of the leather is not coming up easily, this is a sign your fruit leather hasn’t dried enough or the puree was not spread evenly. Bake it in the oven for an additional 30 minutes to an hour until it is completely dry.

Tools You Need To Make Blueberry Fruit Leather:

• Measuring cups and spoons
• Baking sheet
• Silicone baking mat
• Blender or food processor
• Silicone spatula
• Scissors

How To Store Blueberry Fruit Leather

Roll and store your Blueberry Fruit Leather in an airtight container for up to 4 weeks. The best part about dried goods is that they stay fresh for a long time. Make sure to keep it away from any moisture, and you’re good to go!

Gemma’s Pro Chef Tips For Making The Best Blueberry Fruit Leather:

• You can use fresh or frozen blueberries for this recipe. If using frozen, defrost first.
• Before baking, taste and add more sugar if you prefer a sweeter fruit leather.
• If you don’t have a silicone baking mat, you can use parchment paper. However, it can wrinkle under the leather, making it difficult to peel.
• The trick to getting the best texture – and not burning your homemade fruit leather – is going low and slow in your oven. I let the oven preheat to 170°F (76°C) or its lowest setting, and let the fruit mixture bake for 3 to 5 hours.
• Be sure to use a ruler to get the measurement correct – if it’s too thick, it will take too long to dry. If it’s too thin, the edges might get crunchy before the center is dried.
• Be sure to go low and slow when making this leather, so the liquid evaporates, but the berries don’t burn.

Try More Healthy Snack Recipes:

• 3 Ingredient Raspberry Fruit Leather
• Top 10 Back-to-School Lunch Box Snacks
• Frozen Yogurt Snacks
• Top 5 After School Snacks: Mug Recipes
• Top 5 Microwave Snacks

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Blueberry Fruit Leather

My sweet and dark baked Blueberry Fruit Leather recipe is a great go-to snack made up of just 3 ingredients — no need for a dehydrator!

Course Snacks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 9 strips

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) blueberries
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice

Instructions

• Preheat the oven to 170°F (76°C) or its very lowest setting and line a baking sheet with a silicone baking mat.
• In a blender or food processor, puree the berries with the sugar and lemon juice.
• Pour the mixture onto the baking mat and spread into a 9x11-inch (22x28-cm) rectangle.
• Bake for 3 to 5 hours until the leather no longer feels tacky but is still flexible.
• Starting at a short end, cut into nine 1-inch (2½-cm) wide strips.
• Roll and store in an airtight container for up to 4 weeks.

The post Blueberry Fruit Leather (Made With Real Fruit!) appeared first on Gemma’s Bigger Bolder Baking.