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🤎 Homemade Caramel Sauce Recipe

If you’ve never made homemade caramel sauce before, get ready to be shocked at HOW MUCH BETTER it is than store-bought! Most jarred caramel is (literally!) a pale imitation of real caramel sauce – it’s an ultra-sweet, watered-down, vaguely yellowish sauce with just a hint of caramel flavor. Bo-ring!

Now compare that to this homemade caramel sauce: a thick, luscious sauce that slowly slides off the tip of a spoon, with a rich and creamy texture and the complex flavor of darkly toasted sugar and caramelized butter. Yes please!

This sauce is good enough to eat by itself with a spoon ( and believe me, I do!) but it’s also incredibly versatile. It’s perfect for drizzling over ice cream, swirling into brownie batter, adding to pie filling, or using as a dip for fresh fruit.

You’ll need about 30 minutes and a few simple ingredients to make this sauce. Don’t worry if you’ve never made caramel before – we’ll walk you through the process of making caramel sauce step by step, with photos and lots of tips for getting that perfect caramel flavor and consistency.

🧾What You’ll Need

Ingredients

You’ll only need 7 simple ingredients to make this caramel sauce recipe! Here are a few things to keep in mind as you gather your ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Corn syrup: Keeps the sauce from getting grainy. If light corn syrup isn’t available in your area, you can swap in glucose syrup or golden syrup.
• Granulated sugar: Combining granulated sugar with corn syrup makes a homemade caramel sauce that’s perfectly sweet.
• Heavy cream: Adding cream to the sauce gives it a thick, luscious texture with fantastic flavor!
• Unsalted butter and salt: Be sure to use unsalted butter so you can control the saltiness of the caramel. If you only have salted butter, use it and omit the excess salt from the recipe.
• Vanilla extract: To round out the flavor of the caramel, use a little vanilla extract to add depth.

Equipment

You just need a couple basic baking staples to make this homemade caramel sauce! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Candy thermometer: To make perfect homemade caramel, a candy thermometer is a must! If you don’t have a thermometer yet and need some help picking out the best kind, check out this comprehensive thermometer guide.
• Heavy bottomed saucepan: I use a 4-quart heavy bottomed saucepan to make this caramel. Heavy bottomed pans help conduct heat better so the caramel cooks evenly and is less likely to burn!
• Pastry brush: Using a wet pastry brush to remove excess sugar around the inside of the pan will help to prevent sugar crystals from forming.
• Storage containter: Don’t forget you’ll need something to store your sauce in. I like to use a glass jar with a hinged lid, but you could also use a plastic container. This recipe makes about 30 oz, so make sure your container is large enough, or split it up into several smaller jars.

📸Photo Tutorial: How to Make Caramel Sauce

This homemade caramel sauce recipe comes together in just 30 minutes! Full instructions are included in the recipe card above.

1. Make sugar mixture: Combine 1/4 cup (2 fl oz) water, 1/2 cup (5.5 fl oz) corn syrup, and 2 cups (14 oz) sugar in a saucepan over medium heat. Stir well to dissolve the sugar.

1. Remove excess sugar: Brush down the sides of the pan with a wet pastry brush to remove any excess sugar crystals (this helps to prevent crystallization). Continue stirring.
2. Bring to a boil: Once the mixture starts to boil, stop stirring and insert a candy thermometer.

1. Cook: Cook until fragrant and the color becomes a medium amber (between 340 and 350ºF, approximately 15-25 minutes). If you want visual reassurance, you can check the color of the caramel as it cooks by periodically dropping spoonfuls of caramel on a white plate.
2. Add remaining ingredients: Once the caramel is the desired temp/color, carefully add 1 1/2 cups (12 fl oz) room temperature heavy cream, 1/2 cup (4 oz) softened unsalted butter, and 1 teaspoon salt. The mixture will splutter and steam a bit at first, this is normal.
3. Finish the caramel: Once the dairy is added, you should stir regularly as the mixture cooks. Heat it until it reaches 232ºF (about 6-8 minutes). Remove from the heat and add in the vanilla. Cool until warm, then serve.
4. Enjoy!

💡Tips and FAQs for Success

Make perfect caramel every time with these pro tips!

💭 Serving Suggestions

There are so many different ways you can serve caramel sauce! Swirl it into frosting for cupcakes, drizzle it over ice cream or cheesecake, use it as part of another recipe, or just eat it with a spoon.

Here are some of my favorite recipes to make using this homemade caramel:

Salted Caramel Apple Pear PieSalted Caramel BarsSalted Caramel Hot ChocolateBaileys Chocolate Caramel TartsCaramel Shortbread Squares

Peppermint Pinwheel Cookies are colorful sugar cookies with a minty twist! Pink and red sugar cookie dough is spiraled together to make beautiful, festive cookies that are perfect for Christmas, Valentine’s Day, or any special occasion.

🍬 Slice and Bake Peppermint Cookies

Are you ready to take your sugar cookie game to the next level? These Peppermint Pinwheel Cookies are guaranteed to make you feel like a kitchen wizard. Don’t let the gorgeous red, pink and white swirls fool you–these cookies are basically a sugar cookie with a festive holiday glow-up that is perfect for Christmas and Valentine’s Day.

These slice and bake pinwheel cookies start with a simple 5-minute cookie dough, and from there you’ll roll, layer, cover in sprinkles and start slicing. Before you know it you’ll be basking in compliments, because these cookies not only look incredibly cool but taste delicious — like a buttery sugar cookie with a light mint flavor–just the way a peppermint pinwheel cookie should!

🧾What You’ll Need

Ingredients

Ready to get started? Take a look at these ingredient tips as you gather what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Flour: For the base of the dough, use all-purpose flour. Make sure to measure the flour correctly so that the dough doesn’t become overly dense. If possible, I highly recommend using a kitchen scale.
• Baking powder: Helps the cookies rise and gives them chewy texture.
• Unsalted butter and salt: To prevent overmixing, use softened room temperature butter. It will be so much easier to mix into the other ingredients. I like to use unsalted butter and a little bit of salt, but if you only have salted butter, just leave out the additional salt.
• Sugar: As with the flour, it’s important to measure the granulated sugar properly. Using a kitchen scale will give you the most accurate measurements.
• Egg: Use a large, room temperature egg (not medium or extra large). It’ll need about 30 minutes on to warm up on the counter before getting started.
• Peppermint extract: For the best flavor, use a high quality extract. I love LorAnn’s peppermint extract.
• Gel food coloring: If you want vibrant colored dough, use gel food coloring. You’ll only need a little product to make beautiful shades. I like Americolor gel food coloring, and I used Super Red and Electric Pink.
• Sprinkles: The sprinkles are totally optional but totally fun! Pick a sprinkle mix that matches the holiday or special occasion you are celebrating to make them extra festive.
• Corn syrup: Although not technically an ingredient for the cookies, corn syrup is extremely helpful if you plan to roll the cookie log in sprinkles before slicing and baking.

Equipment

Having the right tools can make all the difference in the world when you’re baking. Here’s what I recommend for making these Peppermint Pinwheel Cookies. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Mixer: Mixing the cookie dough will be significantly easier in a stand mixer fitted with a paddle attachement. However, you can also use a hand mixer.
• Plastic wrap: After making and coloring the dough, it will need to firm up in the fridge. Use plastic wrap to keep the dough from drying out.
• Rolling pin: Use a rolling pin to roll the dough to the correct thickness and make each layer nice and smooth.
• Parchment paper: I like to place the chilled dough between two pieces of parchment paper when it’s time to roll it out. Using parchment paper prevents the dough from sticking without adding more flour, which could potentially make the cookies dense and dry.
• Baking sheets: Use an aluminum, light-colored, non-insulated baking sheet. Don’t use insulated baking sheets or dark-colored baking sheets.

📸Photo Tutorial: How to Make Peppermint Pinwheel Cookies

Let’s start baking! Check out this photo tutorial to guide you through every step of these slice and bake cookies. Full instructions are included in the recipe card above.

1. Combine dry ingredients: Whisk together 3 cups (12.75 oz) flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl, and set aside.
2. Cream butter and sugar: In the bowl of a stand mixer, combine 1 cup (8 oz) softened butter and 1 1/4 cups (8.75 oz) granulated sugar. Mix on medium speed until light and fluffy (about 2-3 minutes).

3. Add egg and extract. Turn the mixer to low, add the large egg and 2 teaspoons peppermint extract, and mix until well-incorporated.

4. Combine wet and dry mixtures: With the mixer still on low speed, slowly add the dry ingredients and mix until just a few streaks of flour remain. Then, stop the mixer, scrape the bottom and sides of the bowl and finish mixing the soft (but not sticky) dough by hand.

5. Divide dough: Place 3 equal amounts of dough (about 10 ounces each) into small bowls.
6. Color dough: Use gel food coloring to color one portion red and one portion pink. Leave the remaining portion uncolored. For best results, stir the food coloring in by hand or incorporate the coloring by kneading the mixture like bread dough.
7. Chill dough: Form each color into a disc and wrap them tightly in plastic wrap. Refrigerate for at least 45 minutes, until firm.

8. Roll into rectangles: Place each color of dough between two sheets of parchment paper and roll them into long rectangles, approximately 6 x 13” long each. If the dough gets to soft and starts to stick at any point in the rolling/stacking process, chill it again in the refrigerator until you can work with it easily.

9. Stack colored dough: Stack the dough rectangles on top of each other in this order: red, pink, and then white on top. Roll the dough over itself into a long, tight spiral.
10. Roll in sprinkles, optional: If desired, scatter the sprinkles on a baking sheet and brush the outside of the dough log with a very thin layer of corn syrup – just enough to make the sprinkles stick. Roll the log in the sprinkles, pressing so the sprinkles stick and the log is fully covered.
11. Chill: Wrap the dough log in plastic wrap, and refrigerate for at least 45 minutes, or until firm.

12. Prepare to bake: Preheat the oven to 350°F, and cover 2 baking sheets with parchment.
13. Slice: Use a large, sharp chef’s knife to slice the log into rounds a little under ½” thick and place them a few inches apart on the baking sheets.
14. Bake: Bake until the cookies have spread, puffed, and lost the raw shine in the center (about 13-15 minutes.
15. Cool: Remove from the oven and let the cookies cool on the baking sheet and set. Once cool, remove from the baking sheets and enjoy!

💭Variations

Colorful swirled pinwheel cookies are just the beginning! Mix it up and try one of these ideas:

• Feeling ambitious? Embed shapes in your cookies like in this Stars and Stripes Sugar Cookies.
• Change up the colors you use–consider a simple black-and-white swirl for Halloween, or a vibrant 5-color rainbow swirl for St. Patrick’s Day or Pride month.
• Instead of sprinkles, roll the cookies in finely chopped nuts or toasted coconut. You can also bake them without rolling the edges in anything!
• Mix up the flavorings–add some almond in addition to the vanilla (start with 1/2 tsp and add more to taste), or swap in coconut instead. Or, add some lemon or orange zest and extract to make citrus pinwheels.
• Make a chocolate variation: follow this recipe to add a chocolate swirl to your cookies.

💡 Tips For Cookie Baking Success

Here are our top baking tips for making the most amazing cookies:

• Follow the recipe exactly. If you make substitutions, or skip steps, or change the method, I can’t guarantee your results. This includes making sure your ingredients are the right temperature, that you’re using the right equipment, and that you’re paying attention to mixing and baking times.
• Don’t overmix the dough. A common mistake when making cookies is overmixing the dough. If you continue mixing after the ingredients are combined, the gluten in the flour will become over-actived, and you’ll end up with tough, dense cookies.
• Measure with precision. Either use a kitchen scale (the best!), or be attentive when using measuring cups and spoons, especially when it comes to flour. Measure your flour by spooning flour into your measuring cup, then use the back of a knife to level off the top of the cup. This method is better and more precise than just dipping your measuring cup in the flour bin to fill it. When you dip your cup in to fill it, the flour gets compacted and you end up with more flour per cup than the recipe calls for. More flour = dry cookies that don’t spread.
• Cream the butter and sugar. There’s more to creaming butter and sugar than simply mixing them together. It will take about 2-3 minutes to fully cream the mixture. You’re looking for visible changes in color and texture; the color should be lighter and the texture should look fluffy. Under-creaming = cookies that don’t spread and have a coarse texture. Over-creaming = cookies that are too flat.
• Use the right baking surface. To bake the cookies, line an aluminum, light-colored, non-insulated baking sheet with parchment paper. Don’t grease the parchment or pan, and don’t use insulated baking sheets or dark-colored baking sheets.

💡Troubleshooting FAQS

Transform simple sugar cookies into edible works of art with our easy Stained Glass Cookie recipe. Just fill cut-out sugar cookies with crushed hard candies and bake them so the candy melts, creating a gorgeous “stained glass” effect. Perfect for Christmas or any holiday occasion!

🎄 Festive Stained Glass Window Cookie Recipe

These stained glass cookies shine like jewels – and they’re almost as easy to make as regular sugar cookies!

The vibrant “stained glass” effect comes from crushed hard candies that are added to cut-out sugar cookie dough before baking. As the cookies bake, the candies melt and create gorgeous, translucent, glass-like colors.

Whether you’re searching for dazzling cookie recipes to serve up this holiday season or want to impress at your next bake sale, these stained glass sugar cookies will fit the bill. And, while they look fancy, the preparation is simple enough to do with kids. So, grab the fam, and get ready to make some edible works of art!

🧾 What You’ll Need

Ingredients

Before you get started, here’s what you should know about the ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Unsalted butter and salt: Use softened, room temperature butter. I prefer to use unsalted butter and add my own salt. However, if you only have salted butter, just leave out the extra salt.
• Cream cheese: Adds moisture and texture to the dough, as well as, a slight tang. Use softened, room temperature cream cheese to prevent lumpy dough.
• Sugar: You’ll need regular, white granulated sugar to sweeten the cookies.
• Egg yolk: Make sure to use the yolk of a large egg (not medium or extra large). It will help to bind the dough together and provides richness.
• Flavoring: I flavored these cookies with a mix of vanilla extract and almond extract. If you’re not a fan of one of the flavorings, you can double up on the one you like and leave out the other.
• Flour: For the best texture, measure the flour properly with a food scale. If you don’t have a food scale, use the spoon and level method.
• Hard candies: I used Jolly Ranchers to make the stained glass look, but you can use just about any hard candy you like. (Note: do not use rock candy, in my experience it does not melt well.)

Equipment

Having the right tools will make your baking project easier. Here’s what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Mixer: I like using a stand mixer, but a hand mixer will also work just fine.
• Plastic wrap: The dough will need time to chill. I find it’s easiest to wrap it in plastic wrap so it doesn’t dry out in the refrigerator.
• Rolling pin:You’ll want a rolling pin to smooth the dough into an even sheet. It also comes in handy for crushing the hard candy into powder.
• Baking sheets and parchement paper: For evenly baked cookies, use a light colored, alluminum baking sheet. Use parchment paper to ensure your cookies don’t stick
• Cookie cutters: Use any ornament shaped cookie cutters you like. Just make sure they aren’t too big; 2-3 inches should be just right. I also recommend having a small round cutter and small oval cutter for the centers.

📸 Photo Tutorial: How to Make Stained Glass Cookies

Make gorgeous Stained Glass Cookies by following this photo tutorial. Making cookies has never been easier! Full, easily printable instructions are included in the recipe card above.

1. Prepare baking pans: Line baking sheets with parchement paper.
2. Beat butter and cream cheese: Beat 1 cup (8oz) butter until creamy, about 30 seconds. Then add 1/2 cup (4oz) cream cheese and mix until combined

3. Add other ingredients, except flour: On medium speed, mix in 1 1/3 cups (10oz) granulated sugar and beat for 30 seconds. Add the large egg yolk, a half teaspoon each of vanilla and almon flavoring extracts, and a 1/2 teaspoon salt. Mix until everything comes together.

4. Slowly add flour: With the mixer running on low, add 3 1/2 cups (16oz) flour in a steady stream, mixing until just combined.
5. Divide and chill: Divide dough in half and create 2 thin disks. Wrap each in plastic, and chill for at least an hour.
6. Roll, cut and chill: Roll the chilled dough to ¼-inch thick on a floured surface. Cut ornament shapes with a hole in the center. Transfer to prepared baking sheets, and chill for 20 minutes.

7. Prepare to bake: Preheat oven to 350°F. Unwrap hard candies and divide by color into plastic bags, crushing them into small pieces with a rolling pin or hammer.
8. Fill and bake: Fill the center of each cookie with crushed candies and bake until the cookies start to color lightly around the edges and the candy is completely melted, about 12 minutes.
9. Cool: Before removing the cookies from the baking sheet, allow them to cool completely.
10. Enjoy!

💡 Tips For Cookie Baking Success

Here are our top baking tips for making AMAZING cookies:

• Follow the recipe exactly. If you make substitutions, or change the method/steps, I can’t guarantee your results. Make sure your ingredients are the right temperature, that you use the right equipment, and that you pay attention to mixing, chilling and baking times.
• Don’t overmix the dough. A common mistake when making cookies is overmixing the dough. If you continue mixing after the ingredients are combined, the gluten in the flour will become over-actived, and you’ll end up with tough, dense cookies.
• Measure with precision. I highly recommend using a kitchen scale to weigh your ingredients (especially the flour). If you don’t have a scale, be attentive when using measuring cups and spoons; measure your flour by spoonful into the measuring cup, then use the back of a knife to level off the top of the cup. This spoon and level method is better and more precise than just dipping your measuring cup in the flour bin. Dipping into the flour bin causes it get compacted and you’ll end up with more flour than the recipe calls for. More flour = dry cookies.
• Use the right baking surface. It’s best to use an aluminium, light-colored, non-insulated baking sheet with parchment paper. You don’t need to grease the parchment or pan, either.

💭 Variations

• Make cookie “ornaments.” Poke a hole in the top of the cookies with a toothpick before baking, and poke it again as soon as the cookies are out of the oven. Once completely cool, thread a thin ribbon or string through the hole and use the cookies as edible ornaments. If you plan on doing this, you should bake the cookies longer so they are firmer/crunchier.
• Use other Christmas cutters: You can add the stained glass effect to other Christmas shapes like snowmen, Christmas trees, snowflakes, stars and hearts.
• Other holidays: This stained glass look would also be fun to use for other holidays of the year like Valentine’s Day, the 4th of July or Halloween.
• Add color variation: I made my cookies with solid colored centers. However, you can make pretty swirled or layered designs by alternating the colors of the candy bits.

This rich Flourless Chocolate Bûche De Noël has the light and airy texture of a baked chocolate mousse wrapped around a filling of freshly whipped cream. It’s decorated with chocolate ganache and festive edible decorations for a beautiful presentation.

🪵 A Gorgeous Yule Log Cake

One dessert I look forward to baking every December is a yule log cake. Also known as a bûche de noël, this classic French delicacy traces back to the 19th century. For many families, including mine, this is a must-bake for Christmas.

Traditional yule log cakes are made from a genoise cake or springy sponge rolled around a filling, and then decorated to look like yule logs. Don’t get me wrong, I love traditional bûche de noël, but I also love experimenting! In past years I’ve played with different flavors, like this Peanut Butter Cup Yule Log, and different sizes, like these no-bake, Mini Bûche de Noël.

This recipe is also a bit different than a classic yule log–and dare I say, better!–because it uses a flourless chocolate cake that tastes more like a baked mousse in flavor and texture. It’s rolled around a sweetened vanilla whipped cream, and then covered with rich chocolate ganache and natural looking edible decorations like Meringue Mushrooms. Each bite is super light and airy; the cake practically melts in your mouth.

🧾 What You’ll Need

Ingredients

You’ll likely have many of the ingredients needed for this cake on hand, but you’ll want to plan ahead for the decorations. Check out these helpful tips as you gather your ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Chocolate Ganache

• Semi-sweet chocolate: For the best flavor, use a high-quality, flavorful semi-sweet chocolate.
• Heavy whipping cream: Gives the ganache its rich, creamy texture and flavor.
• Unsalted butter: Use room temperature butter so that it melts easily into the ganache.

For the Chocolate Cake

• Sugar: Use granulated sugar to sweeten the cake. Take note that it will be divided and used in two separate recipe steps.
• Large eggs: Make sure you use large eggs (not medium or extra large). You’ll need to separate the eggs into whites and yolks. Check out my egg separating tutorial if you need more help with this.
• Vanilla extract: A touch of vanilla extract adds depth to the chocolate flavor.
• Semi-sweet chocolate: Use a brand you enjoy to give the cake rich flavor. Make sure to chop the semi-sweet chocolate into small pieces so that it melts more easily.
• Cream of tartar: This is a crucial ingredient when making a flourless cake. Cream of tartar helps to stabilize the whipped egg whites so they form stiff peaks. When the whipped egg whites are added to the batter and baked, they give the sheet cake its soft, airy texture.
• Cocoa powder: Although not technically an ingredient for the cake, you will need cocoa powder to help prepare the pan for baking and the cake for cooling. In both cases the cocoa powder helps to prevent the cake from sticking. You can use either natural cocoa powder or alkalized cocoa powder — both will both work.

For the Whipped Cream Filling

• Heavy whipping cream: Keep your heavy whipping cream very cold until it’s time to whip it. This helps the cream to whip up faster and fluffier.
• Powdered sugar: Powdered sugar adds a bit of sweetness, and the cornstarch in the sugar helps to thicken the whipped cream.
• Vanilla extract: For flavor!
• Ground cinnamon: This is optional, but I like adding a touch of ground cinnamon in this recipe to make it a bit more warm and cozy.

To Decorate

• Meringue mushrooms: Meringue Mushrooms are a very traditional yule log decoration. Head over to the my meringue mushroom recipe and tutorial to learn how to make them! They will require some advance preparation, so if you are short on time, you can use other decorations to complete your bûche de noël.
• Other natural looking decorations: Tap into your creativity to make natural looking decorations with ingredients you have available.
  • Use cocoa powder to add texture to the log or non-melting powdered sugar for the appearance of snow.
  • Line the serving plate with chocolate shavings or green coconut shreds to make it look like the forest floor.
  • Make leaves and berries with piped frosting or a sprig of rosemary and fresh cranberries.
  • To finish the look, sprinkle chocolate rocks or other edible nature decorations around the yule log as desired.

Equipment

It’s important to have the right tools on hand when making something as beautiful as a French yule log cake! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Small saucepan: You’ll need a small saucepan to heat the cream for the ganache. This can also be useful in the chocolate melting step if you don’t have a microwave. If that’s the case, you can melt the chocolate in a heatproof bowl over a saucepan of simmering water.
• Plastic wrap: To prevent the ganache from forming a thick film as it cools, you’ll need plastic wrap to press along its surface.
• Baking sheet: It’s really important to use the correct pan size when making this cake. You need a 17×12″ (43x30cm) baking pan, at least 1″ deep. This type of pan is also known as a half sheet baking pan and is commonly used for baking cookies.
• Foil or parchment paper: I recommend using non-stick foil to line your baking sheet, or you can also use parchment paper.
• Baking spray: Sheet cakes are notorious for sticking to the pan, so I suggest spraying the foil/parchment and the edge of the baking sheet with non-stick baking spray. If possible, use a baking spray with flour already in it.
• Mixer: Although you can use a hand mixer to make this cake, it will be easier and faster if you use a stand mixer with a whisk attachment. It’s also very helpful to have a silicone spatula on hand to scrape down the sides of the bowl.
• Tea towel: While the cake cools, you’ll want to take steps to prevent it from drying out. Placing a slightly damp cotton tea towel over the cake works perfectly.
• Wire rack: To encourage faster cooling, I set my hot cake on a wire rack so that air can circulate around the entire pan.

📸 Photo Tutorial: How to Make A Chocolate Bûche De Noël

Let’s get rolling, friends! I’ll walk you through every step of this flourless yule log cake recipe with an easy to follow photo tutorial. Full instructions are included in the recipe card above.

Make the GAnache

1. Prep chocolate and butter: Chop 10 oz of chocolate into small pieces. Place it in a large bowl with 2 TBSP softened butter on top. Set aside.
2. Heat cream: Put 1 1/2 cups (12 fl oz) heavy cream in a small saucepan over medium-high. Heat until it simmers (you’ll notice little bubbles along the sides of the pan). Do not boil.
3. Mix chocolate and hot cream: Pour the hot cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is shiny and smooth.
4. Cover: Cover the ganache with plastic wrap, pressing down until the plastic touches the top of the chocolate.
5. Cool. Allow the ganache to firm up to a spoonable consistency for 1-2 hours at room temperature. Or, speed up the cooling process by placing it in the refrigerator and whisking every 15 minutes until it has a spoonable consistency. Do not chill for too long in the refrigerator – you want to be able to spread it.

Make the Flourless Chocolate Cake

1. Prepare to bake: Preheat oven to 350°F (180°C) with the oven rack in the center. Line a 17×12-inch (43x30cm) baking pan with foil or parchment paper. Spray the lined pan well with baking spray, and sprinkle a thin layer of unsweetened cocoa powder on it (to prevent sticking).
2. Separate cold eggs: Crack and separate 6 eggs into two large bowls, with the whites in one and the yolks in the other. Cover each bowl with plastic wrap, and bring to room temperature before using (about 30 minutes).
3. Melt the chocolate: Meanwhile melt 2/3 cup (4 oz) chocolate in the microwave in 30 second increments, stirring well between each, until smooth. Remove from microwave and cool.
4. Whip yolks and sugar to ribbon stage: Place the egg yolks and 1/4 cup of sugar in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until the batter falls back into the bowl from the raised whisk in a slow ribbon (about 5 minutes).
5. Add vanilla and cooled chocolate: Add 1 tsp vanilla extract and the cooled, melted chocolate, stirring by hand until just combined. Set aside.

6. Whip egg whites: In a clean mixing bowl, use a whisk attachment to beat the egg whites until foamy. Add 3/4 tsp cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 TBSP of sugar until stiff peaks form.
7. Add a small amount of egg whites: Gently fold a small amount of egg whites (about 1/2 cup) into the chocolate-egg yolk mixture.

8. Fold in remaining egg whites: Once the initial amount of egg whites is incorporated, gently fold in the remaining whites until just combined. Don’t over mix, or the batter will deflate.

8. Bake: Spread the batter into the prepared pan and bake, about 15-17 minutes, until cooked through.
9. Cool: Remove the cake from the oven and sprinkle the top generously with cocoa powder. Then cover the cake with a clean, slightly damp tea towel to keep the cake moist. Place the covered cake on a wire rack to cool to room temperature (approximately 30-45 minutes).

Make VAnilla Whipped Cream Filling

1. Make filling: While the cake cools, beat together 1 cup (8 fl oz) heavy cream, 1/3 cup (.75 oz) powdered sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon in a clean mixing bowl until the cream starts to hold firm peaks.
2. Chill: Cover the filling and refrigerate until you’re ready to assemble the cake.

Assemble the Buche de Noel

1. Spread the filling: Remove the towel from the cake and gently spread the whipped filling over the surface of the cake.
2. Begin rolling: The cake can be rolled in the pan it was baked in or on a flat surface. (If you remove the cake from the pan, use the excess foil like handles to lift it from the pan in one piece.) Gently roll the cake, peeling off the foil or parchment as you roll. Don’t worry if the cake cracks a little, this is normal. Because this cake is so mousse-y and delicate, some cracking can be expected.
3. Shape the log: Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Spread a dollop of ganache on top of the cake, then place the cut-off end on top of the cake to look like a branch.

4. Cover with ganache: Gently spread the ganache over the outside of the cake. The ganache needs to be a soft, spreadable texture, or else it will tear the cake. If your ganache is too cold, microwave it in 5-second increments just until it’s soft, like peanut butter. Once it’s completely covered, use a for or toothpick to create waves and texture in the ganache to resemble tree bark.
5. Refrigerate: If you’ve got time, refrigerate the cake for 30 minutes to firm it up slightly. If you’re in a rush, the cake can be decorated and served immediately, but it’ll be messier to cut and serve.

6. Decorate the cake: Just before serving, finish the buche de noel with edible nature decorations like meringue mushrooms, cocoa powder or chocolate shavings, candy rocks, powdered sugar, coconut, frosting or anything else that catches your eye.
7. Serve and enjoy!

💡 Tips and FAQs for Success

Avoid common mistakes and learn how to make this Bûche de Noël like a pro! Here’s everything you need to know to be successful.

💭 Variations

Want to change things up a little? Here’s some ideas to get you started.

• Flavoring: The filling is flavored with vanilla extract and a little ground cinnamon. Feel free to swap the vanilla for another flavor like almond, orange, or peppermint. Likewise, you can leave out the cinnamon.
• Chang the filling: Try using a different filling like peanut butter or raspberry. Or, add a 1/4 cup of cocoa powder to the filling to make it chocolatey!
• Toppings: In addition to the filling, you can add a layer of jam or preserves like Blueberry Sauce, Strawberry Sauce or Cranberry Orange Sauce. It would also be delicious to sprinkle the filling with a light layer of toasted chopped nuts or fresh berries.
• Decorations: If you are short on time or just don’t want to decorate, it’s totally fine to skip all the extra natural looking decorations.

These cute Meringue Mushrooms are classic meringue cookies, made from egg whites and granulated sugar so they’re light, crisp, and naturally fat-free. Enjoy them plain, or use them to decorate your holiday yule log cake.

🍄‍🟫 Meringue Mushrooms For A Bûche de Noël

If you’ve ever wanted your Christmas desserts to have a bit more of a fungus flair, this is the recipe for you! Meringue Mushrooms are a cousin to classic meringue cookies, but they’re piped and decorated to look like actual mushrooms.

The thought of turning meringues into mushrooms may seem a bit random at first, but there’s a good reason for shroom-ifying these cookies: they’re traditionally used to decorate Bûche de Noël, or yule log cakes. The cakes are designed to look like wooden logs, so it makes perfect sense to garnish them with other forest flora, like mushrooms.

In this post, we’ll guide you through the simple process of making your own meringue mushrooms at home. With our step-by-step instructions and helpful tips, you’ll be creating beautiful decorations in no time. Whether you’re a seasoned baker or a holiday newbie, these meringue mushrooms are sure to add a touch of magic to your festive treats.

🧾 What You’ll Need

Ingredients

These delicate mushrooms are surprisingly easy to make and require minimal ingredients – mostly just egg whites and sugar! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Egg whites: Use large eggs, and for the best results, have them at room temperature before beginning. Either let them sit out for 20-30 minutes, or submerge them in a bowl of warm water for a few minutes to warm them up quickly. If you are unsure about how to separate egg whites, check out my separating eggs tutorial! Note: I do not recommend using pasteurized egg whites in a carton for this recipe. They will not whip properly for making meringue.
• Cream of tartar: Cream of Tartar is great for adding to egg whites to give them strength and stability when making meringue. You can technically skip it, but I find it’s a great insurance policy to make sure my meringue always turns out.
• Granulated sugar: We need white granulated sugar for this – you can’t substitute anything else.
• White chocolate chips: This is used to hold together the caps and stems of the mushrooms. White chocolate, white chips, or even white almond bark will work.
• Unsweetened cocoa powder: A light dusting of cocoa powder over the top of the mushrooms make them look completely authentic.

Equipment

You won’t need much in the way of specialty equipment to make this cake–just a few baking basics!

• Mixer: You will need a mixer to whip up the meringue. I recommend a stand mixer if possible – it’ll get the job done much faster. If a hand mixer is what you have, it should still work, but it will take longer to get the meringue to stiff peaks.
• Baking sheet and parchment paper: I highly recommend using parchment paper for this project – it makes removing the meringues much easier.
• Piping Bags and round tip: In order to pipe the mushroom shapes you will need piping bags and a 1/2 inch circle tip.

📸 Photo Tutorial: How to Make Meringue Mushrooms

These pictures will take you through the meringue mushroom process, step by step. You can get a printable version of the recipe in the recipe card above.

Make the Meringue: Beat the Egg Whites

• Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (You can also use a large bowl and a hand mixer with the whisk attachments.)
• Turn the mixer to medium speed and beat until the egg whites are foamy. 

Add the Cream of Tartar

• Turn the mixer off and add the cream of tartar.
• Turn the mixer back on to medium speed, and whip the egg whites until they are an opaque white color and just start to hold soft peaks.

Add the Sugar and Whip Until Stiff

• Start adding the granulated sugar slowly, a few spoonfuls at a time, with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy.
• Beat the egg white mixture until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer, longer (maybe even double the time) with a hand mixer.
• Transfer the meringue into a large pastry bag fitted with a 1/2-inch round tip, and use it right away.

Pipe the Mushroom Caps and Stems

• To make the mushroom caps: hold the pastry bag at a 90-degree angle about 1/2-inch above the parchment paper. Using firm and even pressure, squeeze out a round meringue disc about 2 inches wide and 1 inch high. Stop squeezing, then lift the bag up to avoid making too much of a peak on the round cap. Make 24 caps.
• Smooth out any peaks or bumps on the tops of your mushrooms by wetting your index finger with a bit of water and lightly running it along the caps.
• To make the mushroom stems: Start in the same perpendicular position, and begin squeezing the bag to form a 1-inch round base. Continue to squeeze as you slowly and evenly draw the bag up, forming a tapering stem about 2 inches tall. Use the remaining meringue to pipe as many stems as possible. The stems sometimes tilt or collapse during baking, so it’s a good idea to make a few extras just in case.
• Bake the meringues at 200 F for 60 minutes. After an hour, turn the oven off, keep the door closed, and allow the meringues to sit until completely cool (approximately another 60 minutes).

Assemble the Mushrooms

• Once the meringues are baked and cooled, use a toothpick to poke a small hole in the bottom of the mushroom caps, rotating it around until you’ve carved a hole big enough for a mushroom stem to fit into.
• Dip the tip of a mushroom stem into a bowl of melted white chocolate, then gently press it into the hole in the mushroom cap. Repeat until all of the mushrooms are assembled.
• Lightly sift cocoa over the tops of the mushrooms, then use them to decorate your yule log!

💡 Tips for Success  

Egg White Tips

Meringues are ALL about the egg whites, so for the very best results, your egg whites should be:

• very fresh (don’t use old eggs for this recipe!)
• room temperature – not cold! Either let them sit out for 20-30 minutes to warm up, or place them in a bowl of warm water for 5 minutes to take the chill off.
• completely free of any fat or yolk
• from an actual egg: egg whites from a carton do not work well when making meringue cookies.

Wondering how best to separate your eggs so they don’t get yolks in them? Check out my guide to separating eggs four different ways!

Cream of Tartar = Stable Meringue

Although the cream of tartar is technically optional, I highly recommend using it! Cream of tartar adds a lot of necessary stability to egg whites when they’re being whipped for meringue. Adding cream of tartar is like a little extra insurance policy that your meringue will turn out, stiff peaks will form, and all will be right in the world.

If you can’t find any and really want to make meringues, by all means, proceed, and just keep your fingers crossed. But if you have easy access to cream of tartar, then you have no excuse not to use it. 

Decorating Tips

• Sprinkling the tops of your mushrooms with a very fine dusting of cocoa powder makes them look even more realistic.
• You can add a bit of green tea matcha powder as well, to give the illusion of moss.

Learn how to make festive Candy Corn Cupcakes for Halloween. These cute treats feature a moist chocolate cupcake with a hidden candy corn frosting twist!

🧁 Cupcakes With a Hidden Frosting Candy Corn Inside!

If you’re a frosting lover, these incredibly cute candy corn cupcakes are a must-bake for Halloween! At first glance, they look like chocolate cupcakes with a candy corn frosting design on top. Cute but not extraordinary.

But–twist!!–when you take a bite, you’ll discover that they have a sweet secret – a second frosting candy corn hidden inside the cupcake!

Yes, it’s a lot of frosting, and I recognize that it’s too much for some people. But don’t let that stop you from trying these! If you want to tone it down a little, you can use just a thin layer of frosting on top, and save most of the fun for the inside of the cupcake.

🧾 What You’ll Need

The Components

• Cupcakes: I like chocolate cupcakes, because I think they provide a good contrast to all that vanilla buttercream. But you can swap in any cupcake recipe you’d like! I’m sharing my homemade chocolate cupcake recipe below, but you could also do a box mix to save on time. We all know the frosting is the real star of the show here. 😉
• Frosting: The frosting recipe I’m using is a mock Swiss meringue buttercream. It’s easier to make than “real” Swiss meringue, but still has the same light, not-too-sweet texture and taste. I find standard American buttercream much too sweet in this recipe.
• Decorations: Top the cupcakes with candy corn, orange or yellow Sixlets, fun sprinkles, or other seasonal candies.

The Equipment

(Links are affiliate links and I earn a small commission from qualifying purchases.)

• Mixer: Either a stand mixer or a hand mixer will work. I do recommend a stand mixer for the buttercream, if possible, because it takes a lot of mixing and a higher-powered mixer works better.
• Cupcake pans and liners
• Piping bags: I like these disposable piping bags (I wash them and re-use them to reduce waste!)
• Piping tips: You’ll need three 1M piping tips (large star tips) to recreate this look.

📸 Photo Tutorial: How to Make Candy Corn Cupcakes

Here’s a step-by-step guide to assembling these Candy Corn Cupcakes. You can print out the full recipe instructions from the recipe card above!

1. Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.
2. Pop the cone out, and cut the bottom off of the cone. (The bottom portion is extra that you can nibble on while decorating. Yum!) Set the top aside for a moment.

3. Pipe a dab of white buttercream in the bottom, filling about ⅓ of the hole. (This is going to be an approximate process, and it’s okay they’re not all perfectly even.)
4. Next pipe orange buttercream on top of the white, making sure you leave space at the top for the last color.

5. Finally, pipe a layer of yellow buttercream on the orange, leaving a bit of room at the top.
6. Gently press the top of the cupcake back on, over the frosting filling.

7. Pipe a swirl of yellow buttercream on top of the cupcakes in a single layer.
8. Add a smaller swirl of orange on top of the yellow.

9. Finally, add a white swirl to finish the cupcakes off.
10. Top them with a single candy corn, or other seasonal candy of your choice.

These spooky Frankenstein Cupcakes are perfect for Halloween! Use this easy cupcake decorating technique to make a Frankenstein face from buttercream and sprinkles on the cupcake flavor of your choice.

🧪Scary Halloween Frankenstein Cupcakes

I’m always on the lookout for cupcake decorating hacks. I love quick tricks to make stunning desserts in a short amount of time — especially when you need to feed a crowd at a party or Halloween carnival. Everyone knows I love super detailed baking projects like my Monster Cake, but sometimes mama needs a break and speed is the name of the game.

These spooky little Frankenstein Cupcakes start with prepared cupcakes of your choice, easy homemade frosting, and a few candy decorations. If you can follow a few simple steps, you’ll be pumping out armies of these Franken-licious monsters in no time. And, the best news is that I’ll be here to walk you through every single step!

🧾 What You’ll Need

Ingredients

You’ll only need a few ingredients to make some spooky monster cupcakes. Keep these tips in mind as you prepare to bake. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Cupcakes and Frosting

• Cupcakes: You’ll need 24 baked and cooled cupcakes. You can make cupcakes from scratch or use your favorite mix. I used white cupcakes for my little monsters, but you can make any flavor you like.
• Unsalted butter and salt: I like to control the amount of salt in my frosting. I used unsalted butter and then added salt. If you don’t have unsalted butter, you can use salted butter and omit the salt. The butter should be at cool room temperature.
• Milk: Use milk or water to adjust the consistency of the frosting.
• Vanilla extract: It’s best to use a brand of vanilla extract that you enjoy the flavor of.
• Powdered sugar: One of the key ingredients to making American Buttercream is powdered sugar. It sweetens the frosting and helps to thicken it because it contains cornstarch. You’ll want to measure it and then sift it into the mixture.

For the Decorations

• Tootsie Rolls: We’ll use a few Tootsie Roll Midgees to create Frankenstein’s neck bolts. If you don’t have Tootsie Rolls in your part of the world, you could also use black fondant, gumpaste or taffy. You could even try small chocolate candies or bits of pretzel.
• Chocolate jimmie sprinkles: I think Frankenstein is rockin’ his chocolate jimmie fringe but you can substitute as needed. Crushed Oreos, fondant or even just plain frosting would give the illusion of hair.
• Gel food coloring: I love the Americolor brand of gel food coloring. It’s highly concentrated so you only need a little to achieve deep coloring. I used electric green for the base frosting that creates the face and unibrow and super black to dye the frosting for his hair, mouth and scars.
• Candy eyeballs: To complete Frankenstein’s face, I used small candy eyeballs. They are pretty easy to find, but you can also use M&Ms, Sixlets or small round sprinkles.

Equipment

Thankfully, you won’t need much to make Franken-dorable cupcakes–just a few baking basics! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Piping bags and couplers: I like these piping bags (I wash them and re-use them to reduce waste!) and these couplers. You can also make your own piping bags from plastic zipper bags. If you go this route you won’t need couplers or tips, either.
• Piping tips: I’d recommend using a small round tip like Wilton Tip #1 for the mouth and scar, and a slightly larger small round tip like Wilton Tip #6 for the unibrow.
• Cupcake liners: I used plain black cupcake liners when I baked my cupcakes. However, you can have fun when it’s time to serve them by dressing them in solid colored rainbow liners or Halloween cupcake liners.

📸 Photo Tutorial: How to Make Frankenstein Cupcakes

Here’s that step-by-step overview I promised for how to decorate Frankenstein Cupcakes! You can find more detailed instructions in the recipe card above.

Pipe Frosting On Top, Flatten & Freeze

1. Prep baking sheets and decorations. Line 2 baking sheets with parchment paper and place the smaller decorations in their own bowls. Set all items aside.
2. Fill piping bag. Fit a piping bag with a large round tip, like Ateco #809, or coupler, and fill it with green frosting.
3. Pipe frosting ball. Pipe a large round ball of frosting on top of a cupcake (approximately 3 TBSP).

4. Turn upside down and press. Turn the cupcake upside down and gently press it onto a lined baking sheet so that the frosting spreads evenly and covers the top of the cupcake.
5. Chill until firm. Repeat this frosting technique for all the cupcakes. Place them in the freezer for 30 minutes or the refrigerator for 60 minutes, until very firm.
6. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.

💭 Variations

Allergy friendly. Make your cupcakes with your favorite gluten-free, egg-free, dairy-free (you get the idea!) recipe or mix to accommodate allergy needs.

Different extract flavoring. I love vanilla flavored buttercream but you could experiment with other delicious extracts like almond, orange or butterscotch.

💡Tips and FAQs

Just a few tips to help you make the best Halloween cupcakes ever!

This Lemon Bread recipe is a must-try for any citrus lover! Packed with fresh lemon zest and juice, this tangy lemon loaf is easy to make, and perfect for any occasion. Plus find out my secret tip to make this bread ultra-moist!

🍋 Easy Lemon Quick Bread: A Versatile Treat

Lemon lovers, this one’s for you! My lemon loaf recipe uses fresh lemon zest and fresh lemon juice, for the strongest, most authentic lemon flavor. It also has THREE different lemon components for a triple hit of tangy citrus flavor:

1. lemon cake batter
2. lemon soaking syrup
3. drizzled lemon glaze

Few baked goods can match the bright, sunny flavor and all-around versatility of lemon bread. Whether you’re looking for a sweet breakfast treat, an afternoon pick-me-up, or a delicious dessert, this lemon bread delivers.

Enjoy it in the morning sliced and served warm next to a cup of coffee as a cozy way to start your day. For picnics, potlucks, or casual get-togethers, lemon bread is a crowd-pleasing option that’s easy to transport and share.

And if you want to fancy it up, serve it with a dollop of softly whipped cream and some juicy sliced berries for a dessert to rival the fanciest cake. No matter how you serve it, you’re sure to love this lemon bread.

🧾 What You’ll Need

The most important part of this bread recipe is using fresh lemons. While you can technically use bottled juice and dried lemon zest, I would never recommend that, and would sooner have you not make it at all! If you’re going to go to the trouble of baking lemon cake from scratch, please go all the way and use fresh fruit. I promise, it’s worth the effort.

For this recipe, you’ll need about 4 large, heavy lemons, or 7-8 medium lemons. Because the juice content of fresh fruit can vary so widely, I recommend buying a few extra just in case, so you’re not caught short in the middle of baking.

Other Ingredients

The other ingredients are pantry staples you probably already have on hand. A few tips as you assemble ingredients: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Lemon juice and zest: as mentioned above, only fresh juice and zest should be used.
• All-purpose flour: standard, non-rising flour.
• Baking powder and baking soda: both leaveners are used for an ultra-fluffy and light texture.
• Granulated sugar and powdered sugar:granulated sugar is used in the loaf and soaking syrup, and powdered sugar is used in the glaze.
• Unsalted butter: make sure the butter is at room temperature. If you have salted butter, you can swap that in and omit the added salt.
• Large Eggs: your eggs should be at room temperature. To quickly warm them up, put them in a bowl of hot water for 5 minutes before using them.
• Buttermilk: if you don’t have buttermilk, whisk together equal amounts of milk and sour cream, or milk and plain yogurt, to make the required 3/4 cup.

Equipment

• Loaf pans: You’ll need two 8.5-inch loaf pans to make this recipe. If yours are slightly larger or smaller that’s fine – just keep an eye on them in the oven, as the baking time might be slightly different. If you prefer to make mini lemon loaves, you’ll need 6 mini loaf pans.
• Citrus juicer: Any kind of juicer will work, but I like the speed and convenience of a simple countertop juicer.
• Microplane:A microplane is the easiest way to get very fine citrus zest.

🍞 Make-ahead and storage information

Because it is so moist, this lemon bread is an excellent make-ahead option. Bake the loaf a day in advance, allow it to cool completely, and store it tightly wrapped in plastic at room temperature for 4-5 days. When you’re ready to enjoy a slice, simply unwrap and dig in – the flavors will have had time to meld and intensify.

For longer storage, lemon bread freezes beautifully. Wrap the cooled loaf tightly in plastic and foil, and it will keep in the freezer for up to 6 months. Thaw overnight at room temperature before serving.

🤫 The Secret to Moist Lemon Bread

The secret to the ultra-moist texture of this lemon bread? The soaking syrup!

Don’t let the name dissuade you – “soaking syrup” is just a fancy name for a combination of fresh lemon juice and sugar. While the bread is baking, combine granulated sugar and juice in a small saucepan, and heat it until the sugar dissolves and it start simmering.

After the bread is baked, poke the tops with a toothpick, and pour the syrup over the loaves in the pan. The lemon syrup soaks into the bread as it cools, infusing it with potent lemon flavor and creating the most delicious, moist, melt-in-your mouth texture that stays soft for days.

💡 Tips and Variations for Perfect Lemon Bread

Here are a few key tips to keep in mind when baking lemon bread:

• Use fresh lemon juice and zest for maximum flavor impact. No bottled stuff please!
• Be careful not to overmix the batter, as this can lead to a tough, dense texture.
• Check for doneness by inserting a toothpick or cake tester into the center – it should come out clean or with just a few moist crumbs attached.
• This bread is even better if allowed to sit overnight after baking. The flavors have time to really meld and the texture is a tight, soft crumb.
• Consider adding a handful of fresh or frozen blueberries to the batter for a burst of fruity flavor that complements the lemon perfectly. For a nutty crunch, fold in some chopped walnuts or pecans.
• Lemon and poppyseed are a match made in heaven, so don’t hesitate to sprinkle in some poppyseeds for an extra burst of flavor and texture.