Easy Pie Dough Roses {Pastry Roses}

These lovely little pie dough roses are ridiculously easy to make, and will immediately up your pie-making game!

This post may contain affiliate links, but don’t worry – they won’t bite.

These sweet little pie dough roses are so easy to make that, until an eleventh hour change of heart, this entire post was just another paragraph in my Sweet & Easy Pie Crust recipe.

Made from leftover dough, you can make two of these easy pastry roses in less than a minute. (Really!)

I’ve always been a little intimidated by people who can make fancy, ornate pies; the kind most of us see only in the front windows of fine European-style bakeries.

One pie artist whom I particularly admire, Helen Nugent, elevates pie decorating to fine art; festooning her pastries with delicate, carefully braided strands of pastry dough, interwoven and laced with intricate, winding organic details. If you’re looking for some next-level pie-decorating inspiration, you definitely need to check out her amazing work @batterednbaked. (I can hardly wait for the September release of her new book, Pie Style!)

While I don’t think I’ll ever even walk in the same pie-decorating neighborhood as Helen, I did recently pick up one simple trick that has measurably upped my pastry embellishment game.

How to Make a 4-Circle Pastry Rose

Four-circle pie dough roses are so easy to make; it’s almost embarrassing. They each take just seconds to form, and immediately raise your pastry aesthetic to a whole new level!

I did not invent this wheel: the “4-circle rose” technique one employed by bakers around the world. Fast and easy, bakers use this method to shape and adorn all types of doughs; from beautiful rose-shaped soft rolls (like these drool-worthy Cinnamon Roses!) to the simple pastry decorations shared here.

Every successful pie starts with great pie dough: be sure to check out my Sweet & Easy Pie Crust recipe!

Easy Pie Dough Roses

Prep Time 1 minute

Total Time 1 minute

Materials

Fresh pie dough

Tools

Biscuit cutter or other round cutting tool

Instructions

For each pair of pastry roses, roll pastry to about 1/8-inch thick, and cut four pie dough circles of the same size.
Line four pie dough circles up, overlapping each one about 1/3. Gently press the overlap together with your fingertip as shown. You can add a drop of water between the layers to help them adhere better if you want to, but it isn't necessary.
Beginning with the circle on the bottom, begin carefully rolling up the line of dough circles.
Pinch the center together slightly as you roll the circles together.
This will result in a barbell-shape that is slightly fanned on the ends.
Using a sharp knife, cut the barbell in half. Now you have two roses!
To complete, gently fan out the rose petals.

Notes

You can cut out the pastry circles with just about anything. Bottle caps or a melon baller work particularly well.

Recommended Products

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See – I told you they were super easy!

LEAVES: To decorate the pastries shown here, I used a one of the cutters from my Mini Autumn Leaf Cookie Cutter Set. (I’ve had this little set of pastry cutters for over 15 years, and find that it comes in handy for all kinds of projects.) Pastry leaves can also easily be cut freehand, using a sharp paring knife.

SIZE: Sizing pastry roses is as easy as changing the size of the dough circles you use: which is to say, smaller circles will yield smaller roses. (I used a biscuit cutter to make the larger circles below, and a melon baller for the smaller ones.)

If you’re looking for more ideas, here are a few more easy ways to decorate pies [BBC Good Food].

Recipe for Blueberry Handpies (with precooked blueberry filling) coming soon!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

This post may contain affiliate links, but don’t worry – they won’t bite.

There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening.

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch.

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it!

How many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done.

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

What about the pie crust?

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!)

Follow these three easy rules for successful pie crust:

Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.)
Mix in the fats by hand, and leave pea to peanut-size pieces in the dough.
Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so.

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not.

Do I have to make the pie crust all fancy like this pie?

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.]

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking.

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses.

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.

5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.

Prep Time30 mins

Cook Time55 mins

Cooling Time1 hr

Total Time2 hrs 25 mins

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Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

US Customary - Metric

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet & Easy Homemade Pie Crust

July 28 By Renée 10 Comments

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother made the best pies: berry pies of all kinds, pumpkin pies, and of course, her famous cherry-rhubarb pie. The secret, she always said, was in the crust.

It was magic, watching Mama make a pie crust, like a dancer on a stage. I can still see her – bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring her rolling pin in one graceful motion. Then leaning forward, she would roll out the dough in smooth, perfect strokes.

Mama’s crust was always even and flawless. Once rolled, she turned the pie plate upside-down on the dough and cut a clean circle with her paring knife exactly two inches away from the edge, all the way around. Then, lifting the edge of the pastry circle, she would roll the dough up onto the pin and then gently roll it out again over the righted pie plate, forming it to the dish’s curves; her delicate hands deftly fluting the edges with perfectly practiced pinches.

Look for these recipes, coming soon to GHW: Classic Blueberry Pie, Blueberry Hand-Pies (with precooked pie filling), and Easy Pie Dough Roses.

Three Secrets to a Perfect Pie Crust

Mom taught me three simple rules for making pie crust.

Keep everything COLD. – Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! The colder you can keep things, the more successful your crust will be. If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time.
Incorporate fats by hand. – This allows you to keep the bits of shortening and butter bigger, up to the size of a cooked butter bean. One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, always grate my butter. (I usually chill it in the freezer for about an hour first.) I find that this allows me to distribute it quicker, therein keeping everything colder.
Do not overmix. – The more you mix the dough, the more gluten strands are formed. Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. DO NOT, under any circumstances, knead your pastry dough.

There are plenty more tips and tricks out there to help you achieve that perfect pie crust, but in my experience, the three guidelines above are the ones that make or break your pastry crust.

This tender, flaky, slightly sweet crust recipe is perfect making pastries like our Classic Fresh Blueberry Pie (pictured below), and holiday favorite Triple-Ginger Pumpkin Pie.

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

How long should I bake pastry dough?

Standard Pastry Baking Times

These are general guidelines only. Please consult the recipe for which you employ the pie dough for specific baking times and temperatures.

Single Crust Pie [Filled] • 400 – 425°F [205-218 °C] • 30-40 minutes
Pie Shell Only [Unfilled] • 400°F [232°C] • 15-17 minutes (blind bake) | 28-30 minutes (fully baked)
Double-Crust [Uncooked Filling] • 400 – 425°F [205-218°C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 – 450°F [205-232°C] • 30-45 minutes
Turnovers & Hand-Pies [Cooked Filling] • 425 – 450°F [205-232 °C] • 20-22 minutes

5 from 6 votes

Sweet & Easy Homemade Pie Crust

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 15 mins

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Course: Basic, Dessert

Cuisine: American, Comfort Food

Keyword: baking, pastry

Servings: standard double-crust pie

Calories: 3363kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/2 cup shortening chilled for one hour
1/2 cup butter chilled & coarsely grated
3 cups all-purpose flour
3 Tablespoons white sugar
¼ cup ice water
¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
½ teaspoon table salt

US Customary - Metric

Instructions

In a medium bowl, whisk flour, sugar, and salt together with a fork.
Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
Add grated or cut ice-cold butter to flour mixture.
Work butter in using a pastry cutter, fork, or your fingers. It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
[Optional] Cool flour mixture in freezer 5 minutes before proceeding.
[Optional] If you are using vodka, mix ice water and vodka together.
Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
Turn dough out onto counter.
Press together into a large ball or disk.
Divide dough in half. (This will make it easier to work with later.)
Press each half into a disk. (Do not overwork the dough. Just press it together.)
Wrap each disk tightly in plastic wrap. Refrigerate prepared dough for at least one hour, and up to two days.
Roll out and bake according to directions for whatever you are making.
TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.

Notes

Standard Pastry Baking Times

Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 30-40 minutes
Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-12 minutes
Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes
Turnovers & Hand-Pies [Cooked Filling] • 425 - 450 °F [205-232 °C] • 20-22 minutes

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a savory pie crust recipe? Try our delicious Herbed Pie Crust – perfect for pot pies and other savory baked treats!

Does your recipe call for pre-baking or blind baking the crust? Here are some great tips for successful blind baking!

Does vodka in pie crust really make a difference?

I first read about using vodka in a pie crust recipe in a long-forgotten issue of Cook’s Illustrated. The science behind it is that the alcohol in the vodka adds moisture to the dough without encouraging gluten formation, since gluten doesn’t form in alcohol. Also, the vodka evaporates more efficiently than water during the baking process, removing more moisture and resulting in a flakier and crispier crust.

I wanted to know if the theory plays out in real life, so I did a side by side comparison to see if there was any noticeable difference between crust made with vodka and crust made with plain ice water.

The hand-pie below on the left has vodka in the dough; the dough on the right was made with ice-water only. They were baked at the same time on the same baking tray.

I expected there to be a more noticeable distinction, but there really wasn’t any significant differences in taste or texture between the two pastries once they were baked. (You cannot taste any alcohol, of course, because it has all cooks out.)

There were, however, a few differences in the dough before baking. The vodka dough was a bit softer than the all ice-water dough, and while it did require slightly longer chilling time, it was also more supple and easier to roll out.

Final Thoughts: The vodka in this recipe is optional, and using the all ice water method will still result in a delicious, flaky crust as long as you keep everything ice-cold. However, if you have the vodka and want to give it a try, I encourage you to do so; you may find that this is just the trick to raise your pastry making to the next level.

Can I freeze this pie dough?

Absolutely! Pie dough keeps very well in the freezer. Wrap it tightly in freezer-weight plastic wrap and seal it in a freezer bag. (Or do what I do and suck-n-seal it with a FoodSaver.) Tightly-wrapped dough should keep up to six months in the freezer.

For even easier use later, roll the dough out ahead of time and freeze pie crusts in the pan.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Cranberry Crumb Sourdough Coffee Cake

April 30 By Renée 3 Comments

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

This post may contain affiliate links, but don’t worry – they won’t bite.

If you’ve not yet jumped on the Sourdough Train, this Cranberry Crumb Sourdough Coffee Cake might just be the thing that punches your ticket!

My mom use to mix up a coffee cake on Sunday mornings once or twice a month. It took nearly an hour to bake, and in that time, our house would fill with the scents of roasting walnuts, caramelizing brown sugar, and warm vanilla cake.

There were only two things wrong with Mama’s coffee cake: it took way too long to bake, and there was never enough of that sweet, nutty, crumb topping!

I can’t change the baking time problem – it’s still going to take almost an hour to bake. But I’ve definitely resolved the crumb dilemma! This recipe makes double the amount of crumb traditionally used. (If you prefer your coffee cake with less crumb topping, it’s an easy fix: just make less of the topping.)

This sourdough coffee cake is an excellent way to use up extra sourdough starter, too! It’s easy to make, tastes amazing, and is perfect for any occasion when you want a little something sweet.

You can use a hand mixer if you want, but I prefer mixing this cake entirely by hand. Either way, it will take you about 15 minutes to get it in the oven.

No cranberries? No problem! You can use any berry you want (blueberries work especially well!) or leave the berries out altogether. Any way you make it, it’s going to be delicious!

5 from 2 votes

Cranberry Crumb Sourdough Coffee Cake

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double-layer of rich, walnut-crumb topping.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cake, cranberries, sourdough

Servings: servings

Calories: 339kcal

Author: Renée | The Good Hearted Woman

Equipment

9" Square Baking Pan
Wooden Spoon or Hand Mixer
Mixing Bowls

Ingredients

Crumble Topping

2 cups finely chopped walnuts or pecans, or filberts, or almonds
2/3 cup light brown sugar firmly packed
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoons salt
1 teaspoon vanilla
3 tablespoons butter melted

Cake Batter

1/2 cup butter room temperature
1 cup sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla
1 cup sourdough starter UNFED
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk room temperature
Zest of 1 orange
1 cup fresh or frozen cranberries room temperature

US Customary - Metric

Instructions

Preheat oven to 350°F | 176°C.
Grease a 9" square pan, or spray with cooking spray.

Crumb Topping

Chop walnuts.
I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don't want to make nut butter. It's good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.
Whisk together nuts, brown sugar, 2 tablespoons of flour, cinnamon, and salt in a medium bowl.
Add vanilla and melted butter and mix until thoroughly combined. Set aside.

Cake Batter

In a large mixing bowl, use a wooden spoon to break down butter.
It is critical that the butter be at least 65°F [18.3°C] or it will be too hard to mix the cake. Optimally, butter should be about 70°-72°F.
In a large mixing bowl, use a spatula to combine sugar and butter. It doesn't need to be pretty; just mix it in thoroughly.
Add eggs to butter and sugar mixture one at a time, stirring thoroughly to combine after each addition.
Stir in vanilla and sourdough starter. Set aside.
In a medium bowl, whisk or sift together 2 cups of flour, baking powder, baking soda, and salt.
Add dry ingredients to Starter mixture and stir to combine. Add milk and mix until smooth.
Stir in orange zest and cranberries.
[A] Spread one-half cake batter in the bottom of a prepared pan.
[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.
[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.
I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.
[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.
Bake in preheated oven for 35 minutes. Open the oven door and gently cover the cake top with a piece of foil. Basically, just lay the foil over the top.
This will keep the topping from over browning during the final minutes of baking.
Close the oven and continue baking for an additional 10-20 minutes (for a total of 45-55 minutes cooking time), or until a skewer comes out clean.
Remove from oven and cool on rack.

Notes

This coffee cake can be stored at room temperature for several days. It also freezes well.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Making this Coffee Coffee Cake Recipe: A Closer Look

I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don’t want to make nut butter, and it’s good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.

Assembling the coffee cake is easy, but Step C does takes just a bit of patience.

[A] Spread one-half cake batter in the bottom of a prepared pan.

[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.

[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.

I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.

[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.

Stages of a Healthy Sourdough Starter

Use Unfed Starter or Discard for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce

April 22 By Renée 28 Comments

Easy Bread Pudding with Cinnamon Whiskey Butter Sauce (or, alcohol-free UnWhiskey Vanilla Butter Sauce) is the very definition of Scrumptious! Recipe is adaptable and foolproof, with variations including: Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.

This post may contain affiliate links, but don’t worry – they won’t bite.

Bread pudding is a delicious way to use up old bread. Growing up, if any part of a loaf of bread went stale, my mom would never even think of throwing it out. Waste not, want not. Instead, she would make one of my all-time favorite desserts: bread pudding.

Post Updated April 22, 2020 (Originally published May 6, 2014)

When I grew up, I adopted Mom’s thrifty practice of saving old bread. I keep a large resealable bag in the freezer, and whenever we have a lone slice of bread or a part of a loaf goes stale, I throw the extra bread in the bag. When I have enough, I make bread pudding.

You don’t need to be picky about the kind of breads that go into your bread pudding. (I mean, that’s kind of the point, right?) I do like to use a variety if I have it, though. Don’t be afraid to use breads with unique flavors or textures, either! Rye bread is one of my favorite breads to use.

This Easy Bread Pudding is full of sugar and spice and everything nice – and the recipe almost impossible to flub. The foundation recipe below (i.e., Basic Bread Pudding), even without any additions or sauces, makes a perfectly delicious dessert just as written.

Cranberry-Orange Bread Pudding with Cinnamon Spiced Whiskey Sauce

Cinnamon-Orange Bread Pudding with Cinnamon-Orange Whiskey Butter Sauce is one of our favorite combos!

By now though, you probably know that I like Options. I need to change things up from time to time, and bread pudding is no different. I’ve included four of our favorite bread pudding variations on the recipe card below:

Cinnamon-Raisin Bread Pudding
Cinnamon-Orange Bread Pudding
Cranberry-Orange Bread Pudding
Cranberry White Chocolate Bread Pudding

It all just depends upon the extras you throw in.

Once you master the basic recipe, you’ll find yourself coming up with all kinds of combinations of your own.

5 from 7 votes

Easy Bread Pudding (4 Ways)

This Easy Bread Pudding is absolutely scrumptious! Extremely adaptable recipe, with variations including Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Brunch, Comfort Food, Dessert

Cuisine: American, Comfort Food

Keyword: bread, leftovers

Servings:

Calories: 325kcal

Author: Renée | The Good Hearted Woman

Ingredients

Basic Bread Pudding

1 pound day-old bread roughly 10 cups, cubed
7 eggs
1 cup brown sugar
½ cup white
4 cups milk or half & half
1 tablespoon vanilla
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 batch Cinnamon Whiskey Butter Sauce OPTIONAL: SEE NOTES | or Cinnamon-Orange Sauce, or Un-Whiskey Sauce

For Traditional Cinnamon-Raisin Bread Pudding

½ - ¾ cup golden raisins or raisins (As always, raisins are optional)
1½ teaspoons ground cinnamon additional

For Cinnamon-Orange Bread Pudding

½ cup golden raisins or raisins
1½ teaspoons fresh orange zest
1½ teaspoons ground cinnamon additional

For Cranberry-Orange Bread Pudding

½ cup dried cranberries
1 teaspoon fresh orange zest

For Cranberry White Chocolate Bread Pudding

½ cup dried cranberries
½ cup white chocolate chips or chopped white chocolate pieces

US Customary - Metric

Instructions

Preheat oven to 325°F [163°C].
Grease a large, heavy baking dish with a thin coating of butter, or spray it with cooking spray.
A 10" cast iron skillet is my preferred baking pan for this recipe. However, you can use whatever works best for you: a 9x13 baking or casserole dish is another good choice.
Cut bread into ¾" - 1" cubes. (You should have roughly 10 cups of bread cubes.)
Put the bread cubes into buttered baking pan or dish.
Sprinkle dried fruit and/or baking chips over bread cubes (i.e., raisins, dried cranberries, white chocolate chips, etc.). Set aside.
In a large bowl, whisk 7 eggs until frothy.
Add sugars to beaten eggs and thoroughly whisk together.
Whisk in ground spices (i.e., cinnamon, ginger, nutmeg), salt, and vanilla.
If you are using orange zest, mix it now as well.
Mixture should be a thick, eggy syrup right now.
Stir in milk (or half & half).
Pour the egg mixture over the bread cube mixture in the pan.
Press it down a little with your hands. You should see a little of the liquid rise up in between the bread cubes.
At this point, if the bread pudding seems really dry, I will mix up another egg with about 3/4 cup of milk and drizzle that over the top. It really depends on the density of the bread you are using.
Allow everything to rest for about 20 minutes to give the bread cubes time to absorb the egg mixture.
Bake 45-60 minutes in the preheated oven, until lightly browned.
Insert a toothpick or skewer into the bread pudding – it should come out clean.
Allow bread pudding to cool on a wire rack.
I usually loosely tent it with aluminum foil to keep it from losing too much moisture as it cools.
When bread pudding has mostly cooled, drizzle with ⅔ of the cooled, prepared Cinnamon Whiskey Butter Sauce.
Reserve the last ⅓ of the sauce.
When you are ready to serve the bread pudding, heat the reserve sauce slightly and serve on the side as you would syrup for pancakes.
Refrigerate any leftovers.

Notes

CINNAMON WHISKEY BUTTER SAUCE is totally optional. (However, adding it will take your bread pudding to the next level!)

Nutrition information includes the "Basic Bread Pudding" recipe ingredients only. It does not take into account additional ingredients listed in the recipe options (i.e., dried fruit, baking chips, etc.) or ingredients in the Cinnamon Whiskey Butter Sauce.

Nutrition

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Basic Whiskey Butter Sauce Recipe

My mom never made a sauce for our bread pudding when I was a kid (hers was heavenly all by itself), so I didn’t discover spirit-infused butter sauce until I was in my late twenties.

Back then, we used to stop at a sweet little diner down in Netarts (if I remember right) on the Oregon Coast, just for their bread pudding. I can still remember the first time a warm piece of bread pudding arrived at our table soaked with decadent, buttery rum sauce – Oh.My.Gosh!

Ever since, I’ve always enjoyed a spirited butter sauce with my bread pudding. (As if it isn’t already decadent enough!)

This buttery Cinnamon-Orange Whiskey Butter Sauce is soooo amazing!

Topping off this Easy Bread Pudding recipe is an amazing Cinnamon Whiskey Butter Sauce. Like my Easy Bread Pudding recipe, this basic butter sauce recipe can be adapted as desired.

Variations listed on the recipe card include Cinnamon-Orange Whiskey Butter Sauce, and an alcohol-free Un-Whiskey Vanilla Butter Sauce.

Pro Tip: Substitute rum for whiskey, and Boom! You’ve got Rum Sauce!

5 from 7 votes

Cinnamon Whiskey Butter Sauce for Bread Pudding

Cinnamon Whiskey Butter Sauce is absolutely amazing over bread pudding! Variations include: Cinnamon-Orange Whiskey Butter Sauce, and even an alcohol-free Un-Whiskey Vanilla Butter Sauce.

Prep Time15 mins

Cooling time1 hr

Total Time1 hr 15 mins

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Course: Dessert

Cuisine: American, Comfort Food

Keyword: Sauce

Servings:

Calories: 202kcal

Author: Renée | The Good Hearted Woman

Equipment

Whisk
Heavy Medium Saucepan

Ingredients

1½ cups white sugar
¾ cups butter
½ cup corn syrup
4 ounces cinnamon whiskey [Fireball] OR 2 ounces Spiced Rum, plus 2 ounces cinnamon whiskey (For Cinnamon-Orange and/or alcohol-free options, SEE NOTES)
¼ cup half & half or milk, or almond milk

US Customary - Metric

Instructions

Put a small, clean plate in the refrigerator.
Put sugar, butter, and corn syrup in a medium saucepan.
Set pan on burner, and then turn burner on LOW.
Stir over low heat until mixture begins to boil.
Continue to cook over low heat, stirring constantly, until it reaches a full, rolling boil. (A boil that cannot be stirred down.)
Remove from heat and stir in alcohol. Step back from pan for a moment.
Mixture will bubble up almost immediately and release all of alcohol.
DO NOT have your face directly over the pan when you add the alcohol. All of this happens very quickly, and you can get a nasty steam burn if you stand too close.
Take the plate out of the refrigerator. Drop a teaspoon of sauce on the plate, and determine if the sauce on the plate is thick enough for your tastes.
If the sauce is thick enough for you, move on to the next step.
If you would like your sauce to be thicker, return to the pan to the stove over MEDIUM-LOW. Stirring constantly, allow it to reduce for a few more minutes. Try the plate test again.
When you are satisfied with the thickness of your sauce, pour it into a clean container and allow it to cool.
Serve sauce over warm bread pudding.

Notes

Cinnamon-Orange Whiskey Butter Sauce

Use 2 ounces of cinnamon whiskey, plus 2 ounces of plain whiskey, plus 1 teaspoon orange zest.
OR, Use 2 ounces of cinnamon whiskey, plus 2 ounces of Grand Marnier.

Un-Whiskey Vanilla Butter Sauce

All of the alcohol cooks out of this sauce when made as directed. However, if you prefer not to use alcohol in your cooking at all:

Omit all alcohol
Add 1 teaspoon cinnamon when you add the sugar.
Add 1 tablespoon of vanilla when you remove the sauce from the heat.

The resulting sauce will be a much milder, but still delicious.

Nutrition

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If dessert sauces are something you crave, checkout our round-up of caramel and butterscotch recipes! (And find out what the difference between them is, too!)

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Chocolate Wacky Cake (No Eggs, No Dairy, No Clean-up!)

March 12 By Renée 19 Comments

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

This post may contain affiliate links, but don’t worry – they won’t bite.

Chocolate Wacky Cake was the first “scratch” cake I ever baked all by myself. (I think I was eight.) So named because it requires no eggs, no milk, no butter, and is mixed directly in the pan, Wacky Cake is a surprisingly moist, delicious chocolate cake that is easy enough for a child to make.

Wacky Cake is dead simple to make, but the origins of the recipe – also known as Crazy Cake, War Cake, Depression Cake, Magic Cake, and even 3-Hole Cake – are somewhat murky.

Wacky Cake is a recipe created for difficult times, passed down from one generation of frugal bakers to the next. There are references to similar cake recipes dating back over a hundred years; clear back to World War I, when War Cake could be found in a 1918 Food Administration Department pamphlet entitled “War Economy in Food,” under “Recipes for Conservation Sweets.”

After The War to End All Wars ended in 1918, Crazy Cake recipes made their way into 1930’s Depression Era kitchens, when budgets were tight, and milk, eggs, and butter were luxuries. Still later, mothers on the home front during World War II relied on this unusual cake recipe as a way to deal with wartime shortages, when milk and eggs were scarce, and other staples (like sugar and coffee) were rationed and in short supply.

Wacky Cake is the easiest scratch cake you will ever make. It is mixed in one pan with a fork. The trick to this cake is the three-hole method of mixing that allows the vinegar and baking soda to combine at the last moment and act as a leavening agent.

Six Simple Steps for Chocolate Wacky Cake

Start your cake now, and it will be ready to eat in less than an hour!

[Actual amounts can be found in the recipe card below]

Sift together the dry ingredients into a greased 8×8 (or 9×9) cake pan.
Form three wells in the sifted mix.
Fill the depressions with [1] Oil, [2] Vanilla, and [3] Vinegar.
Flood the pan with 1 cup of water.
Stir with a fork until thoroughly mixed. (Check the corners! I use a spoon to do the initial mixing, and finish by whisking it with a fork.)
Bake in a 350°F oven for 25-30 minutes.

That’s literally all there this to it. If you work super slow, you might need 15 minutes to mix it up.

BONUS POINTS: No raw eggs in this batter! Go ahead and let the kids lick the fork!

So what does Wacky Cake taste like? It is an exceptionally moist, delicious chocolate snack cake. Surprisingly so, in fact. It’s perhaps not as quite as rich as a true, butter-filled Devil’s Food Cake, but it will definitely satisfy those chocolate cake cravings.

For 1970’s Kids Only: Remember Betty Crocker’s Snackin’ Cakes? Wacky Cake is a lot like those little cakes as far as texture goes, and it tastes something like a Hostess Cupcake without the cream filling, only a little softer and richer.

5 from 5 votes

Chocolate Wacky Cake

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Print Recipe Pin Recipe

Course: Dessert, Sweets

Cuisine: American

Keyword: cake, chocolate, Dairy-free, eggless, vegan

Servings: servings

Calories: 236kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1½ cups flour
1 cup sugar
1/4 cup baking cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 Tablespoons vegetable oil
1 cup water

Instructions

Preheat the oven to 350°F [177°C].
Spray an 8x8 pan (or 9x9) with cooking spray.
Sift together dry ingredients into the pan.
Flatten the sifted dry ingredeints and form three depressions in the top - one large and two small.
Pour oil into the large depression, vanilla into the second depression, and vinegar into the third.
Pour water over the whole thing.
Stir with spoon or fork until thoroughly mixed. Be sure to check the corners.
The cake batter will produce bubbles on the top of the cake. Gently tamp the cake pan on the countertop once or twice to release gas.
Bake at 350°F [177°C] for 25-30 minutes, until the top springs back when touched.
Allow cake to cool. Wacky Cake can be served as is, or with a sprinkling of powdered sugar, or iced with your favorite frosting.

Notes

Be sure to use natural cocoa if possible, and not Dutch-pressed (which is also sometimes called European-style or alkalized). Dutch-pressed cocoa is washed with a solution of potassium carbonate which lessens its acidity, and Wacky Cake depends on that acidity to strengthen the gluten and help the cake rise.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Looking for a good STEAM activity? Consider Wacky Cake as a great opportunity to demonstrate the power of baking soda and vinegar outside a volcano! (Whoohoo kitchen science!)

P.S. If you love baking cakes, be sure to try my scratch-made Triple-layer Strawberry Cake. It’s amazing!

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of The Good Hearted Woman. ? Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up).

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

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Course: Breakfast or Brunch, Dessert

Keyword: brunch, mothers day, strawberries,, strawberry crepes

Servings: crepes

Calories: 249kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Crepe Pan
Crepe Turner (or Spatula)
Stand Mixer
Blender

Ingredients

2 pints Strawberries hulled and sliced, divided
2 cups heavy whipping cream
2/3 cup white sugar
1 tablespoon vanilla
1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
Mix in the sugar until stiff peaks begin to form.
Turn mixture on LOW and stir in pureed strawberries.
Refrigerate strawberry crème until you are ready to assemble crêpes.

Assembling the Crêpes

Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.

Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe.

Nutrition

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Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard.

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!

Prep Time5 mins

Cook Time20 mins

Resting Time1 hr

Total Time1 hr 25 mins

Print Recipe Pin Recipe

Course: Breakfast, Breakfast or Brunch, Dessert

Cuisine: French

Keyword: crepes

Servings: crepes

Calories: 137kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 1/2 cups milk* see note
3 eggs
4 tsp. vanilla
3 Tbs. sugar
1/2 tsp. salt
1/4 cup melted butter
1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

A dusting of powdered sugar and a sprinkling of fresh lemon juice
Fresh fruits or berries
Whipped cream
Jam or jelly

Instructions

Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
Start your pan on medium low and work from there.
If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
(I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
Cook for about 1 minute.
The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes

I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

Refrigerating Crepe Batter

DO NOT SKIP the refrigeration step.

Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.

Refrigerating and/or Freezing Cooked Crepes

If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
To defrost frozen crepes, place them in the refrigerator.
Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half.

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014.

Winning Girl Scout Cookie Recipes (+Tips for Hosting a Kids’ Bake-off)

February 12 By Renée 15 Comments

The top three winning Girl Scout Cookie Recipes from our local Cookie Bake-off, plus lots of tips for hosting your own Girl Scout Cookie bake-off.

Cupcakes - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Sweet & Salty S’mores Cupcakes, plus two kinds of Thin Mint Cupcakes!

I didn’t start out to be a Girl Scout leader. I was, am, and will always be a Camp Fire kid at heart, but when my oldest entered Kindergarten a few decades ago, Girl Scouting was it where we lived, so that’s what we did. Five Girl Scout daughters, four troops, and twenty years later, I finally hung up my Leader hat… but I kept my Volunteer hat. (Always will.)

That’s how we all ended up at a Girl Scout Cookie Baking Competition a few cookie seasons ago. Competition in event was open to any Girl Scout from our community.

Girl Scouts is such an iconic organization that it’s easy to overlook how daring an idea it was for founder Juliette Gordon Low to gather those first 18 girls in that troop in Savannah, Georgia. It was 1912, after all, and women wouldn’t earn the right to vote for another eight years.” — Anna Maria Chavez

3 Treats - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

ExciteMint Fudge, S’mores Nutella Cheesecake, and Do-Si-Do Brownie Pops

How to Host a Girl Scout Cookie Bake-off

PLUS Top Winning Girl Scout Cookie Recipes

Samoa Cheesecake Bars [Judges’ Ultimate Winner]
Strawberry Thin Mint Cookie Delight [People’s Choice]
Toffeetastic Butterscotch Mud Pie [My Personal Choice!]

Four Important Questions to consider when hosting a Bake-off.

1. What is kind of Bake-off will it be?

Specifically, what is the bake-off challenge?

In the case of our bake-off, the specific challenge was to create a dessert using at least one variety of Girl Scout cookie as a primary ingredient.

Who can enter?

Our bake-off was open to any registered Girl Scout.

Can contestants have more than one entry?

Can a contestant enter more than one recipe? If there are multiple categories that a contestant is eligible for, can they win with more than one entry?

Is this an individual competition, or can contestants work in teams?

Must recipes be fully cooked at home, or must they be completed at the competition?

Is there a theme or primary ingredient?

We had both a theme and a primary ingredient: Desserts and Girl Scout Cookies.

How much of each recipe must a contestant provide on the day of the contest?

Each girl who entered this bake-off was asked to provide two batches of their recipe: one for Judges to observe for appearance, presentation, etc., and a second for tasting by judges and event goers. After the judges had made their determination, the first batch was offered up for tasting by the crowd as well.

Lemon Trefoil Cake - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Tiny Lemon Trefoil Cakes

2. Who decides who wins?

Will you have a panel of Judges? Do the attendees get a vote?

For our Girl Scout Cookie Bake-off, the hosting troop assembled a panel of five judges. Because of my long history with the hosting troop, I was asked to be a Judge. However, I’ve been trying to cut back on sugar lately, so at the last minute I handed that esteemed privileged over to Mr B.

(Passing the Judge’s torch to Mr B ended up being a good move for a number of reasons. Most importantly, it allowed me time to walk around and take pictures of all the sweet entries. It also saved me from the imminent tummy ache that would plague him for the rest of the day.)

PRO TIP: Mr. B’s had one vital tip for would-be Girl Scout Cookie Bake-off judges: Drink water. Lots and lots of water.

This is, unfortunately, a lesson he learned the hard way. Even though he and the rest of the judges were very careful to eat only a very small tasting from each entry, because he neglected to drink enough water, he spent most of the day following the competition with a very uncomfortable tummy ache.

Matching Cake & Dress - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

This Mini-Martha-in-training even matched her dress to her entry – “Naomi’s Tagalong Storm Cake.”

3. How will winners be decided?

It is important to clearly define the points and systems upon which the entires will be judged ahead of time.

If you are hosting a bake-off, you will need to figure out how the winners will be picked. I won’t try to tell you how to run your circus, but this is the system that was used for our Cookie Bake-off, and it seemed to work pretty smoothly.

Judges

Each Judge was given a clipboard, pencil, and instruction sheet outlining a scoring system for assigning points to each point system for scoring each entry.

Each contestant was assigned a number for judging.

Entries were judged on three elements:

Taste
Presentation
Use of Girl Scout Cookies

Submissions were judged in each of these categories on a scale of 1-5, with 5 being the highest.

Judges - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

“The Judges”

Competition was divided into three Divisions, based on age. Three overall winners were then chosen from the winners of each age bracket. An Ultimate Winner was then chosen from the Division winners, for a total of ten winners.

While I wandered from table to table taking pictures, Mr B spent his time hunching over his clipboard, carefully evaluating each tasty bite that was brought to him by his assigned assistant. Together with his fellow judges, he crunched, munched, nibbled, and savored samples from each of the nearly twenty entries.

Judging is Hard Work - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Judging a bake-off is a tough job, but someone’s got to do it!

Mr B and I are both big Chopped fans, and I wasn’t surprised that this influenced his role as a judge in the competition. When Taste and Presentation scores were too close to make a call, Use of Cookie(s) tipped the scales.

We found ourselves judging not only what[the girls] made, but their use of the cookie as well. Did they get the ingredients in? Could you taste those ingredients? That made it interesting. It also made it challenging for us, because we challenged ourselves to see if the cookies came through in each dish, or if they were just sprinkled on top.” ~ Mr B

Peoples' Choice - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Cups set up for “Peoples’ Choice” voting

Event Attendees

Each attendee was given a number of tickets (5). Voting boxes with the name of one recipe was placed on a central table. Attendees circulated, trying samples of each recipe and then placing their tickets in the boxes representing the recipes they liked most. The recipe that received the most tickets won the People’s Choice Award.

4. What kind of recognition and/or prizes will you award?

You can award anything from a handshake to a certificate to gift cards donated by the community. What I noticed as the prizes were award was, especially with regard to the younger kiddos, bragging rights were worth more than just about anything.

Additional Considerations for Hosting a Bake-off

This certainly isn’t an exhaustive list; there are plenty of additional considerations to make, including location and facility set-up, announcement of the contest, timing, and so forth. However, if you can get all these questions answered, you’ll be off to a great start!

Now, on to the winning recipes in our Girl Scout Cookie Bake-off!

Judges Choice {The Ultimate Winner}

At the end of the day, it was the ooey gooey decadence of these Samoa Cheesecake Bars that won out. (Personally, I think using the term “bar” to describe this dessert is probably a bit of a stretch, but then again, who says you can’t eat cookies with a spoon?)

Samoa Cheesecake Bars - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Oooey, Gooey, Samoa Cheesecake “Bars”

Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Samoa Cheesecake Bars

Prep Time4 hrs

Total Time4 hrs

Print Recipe Pin Recipe

Course: Dessert

Author: Alyssa M - Troop 40273

Ingredients

Oreo Crust

20 Oreos
5 tablespoons butter melted

Cheesecake Layer

16 oz. cream cheese softened to room temperature
1 large egg
1/4 cup sugar
2 teaspoons vanilla

Coconut Caramel Chocolate Layer

11 oz. package caramels
3 tablespoons heavy cream
1 1/2 cups coconut toasted
6 crushed Samoa cookies
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Prepare a 8x8 baking pan by lining it with foil.
With a rolling pin or In a food processor, crush the oreos into a fine crumbs.
Combine the crushed cookies and butter together in a medium bowl. Press cookie mixture into the bottom of the pan and bake for 9-10 minutes. Cool completely.
With an electric mixer, beat the cream cheese, egg, sugar and vanilla together until smooth and creamy.
Spread cream cheese mixture over the prepared crust. Bake it for 30-35 minutes or until cheesecake is set. Cool completely, and then refrigerate for an hour.
In a microwave-safe bowl, heat the caramel and heavy cream in the microwave on high for 30 seconds at a time. Stir and return to microwave until melted and smooth.
Add the toasted coconut and crushed Samoas to the melted caramel mixture. Cool 10 minutes.
Spread melted caramel mixture over cheesecake layer. Return to refrigerator and chill for 3 hours.
Melt the chocolate chips in the microwave, 30 seconds at a time until smooth. Drizzle on top of caramel.
Allow to sit for 30 minutes before cutting.

Notes

According to the recipe directions provided at time of the competition, this recipe was adapted from one found on TheRecipeCritic.com.

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The People’s Choice

Twins - Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

“It’s really hard to decide on a winner. Maybe we need to try them all again!”

Ultimately, “The People” chose the freshest, lightest, most simple dessert in the contest as their favorite. (Not a bad lesson there, folks.) Strawberry Thin Mint Cookie Delight has only three ingredients and takes less than five minutes to prepare.

People’s Choice Winner – “Strawberry Thin Mint Cookie Delight”

Strawberry Thin Mint Cookie Delight

Print Recipe Pin Recipe

Course: Dessert

Author: Daisy M, Brownie Troop #40602

Ingredients

Whipped cream
Strawberries cut up
Girl Scout Thin Mints crumbled

Instructions

Layer ingredients in cup. Serve immediately or refrigerate.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My Personal Choice

Finally, as a lover of all things caramelly and butterscotchy, this Toffeetastic Butterscotch Mud Pie with Shaved Chocolate was my personal favorite entry in the contest. My insider source (i.e., Mr B) tells me that it had a great chance to be the overall winner, but ended up coming in fourth because of poor pudding execution: the texture was just too grainy for the judges’ tastes. Flavor-wise though, it was delicious.

[Note: Granular consistency in homemade butterscotch pudding is a common, tricky challenge. It can be avoided by (a) being patient as you whisk in the cream, (b) tempering the cornstarch mixture, and (c) whisking continually as the mixture reaches a boil. You can make the pudding even smoother by straining the mixture through a fine-mesh sieve. For more complete directions about how to make super-smooth butterscotch pudding, check out this great post on TheKitchn.com]

Toffeetastic Butterscotch Mud Pie

Prep Time4 hrs

Total Time4 hrs

Print Recipe Pin Recipe

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Crust

1 box Toffeetastic Girl Scout Cookies
2 Tbls sugar
6 Tbls melted butter

Butterscotch Pudding

4 tbls butter
3/4 cup packed dark brown sugar
1/2 tsp salt
2 1/3 cups whole milk
4 large egg yolks
1 cup heavy cream
1/4 cup cornstarch
2 tablespoons vanilla

Topping

2 cups heavy cream
1/4 cup sugar
2 ounces chocolate shaved

Instructions

Crust

Preheat oven to 350 degrees
In a food processor or by hand, finely crush your cookie crumbs. Add sugar and melted butter and stir to combine.
Press crumb mixture into a 9" pie pan, and bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant and lightly toasted.
Set aside to cool.

Butterscotch Pudding

In heavy saucepan, heat butter, brown sugar, and salt to boiling, stirring frequently. Remove from heat; set aside.
In small bowl, stir cornstarch into 1/3 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine. Add the cornstarch mixture. Heat to boiling over medium heat, stirring constantly. When pudding comes to a rolling boil, remove from heat. Allow to cool for 5 minutes.
Pour pudding into prepared pie shell. Refrigerate for 3 hours.

Topping

Beat heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form.
Spread whipped cream over cold pudding-pie and sprinkle with shaved chocolate. Chill until serving time.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Congratulations to all the winners!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Originally published April 11, 2017.

Homemade Fortune Cookie Recipe | Takeout Box DIY + FREE Printable Fortunes

January 30 By Renée 15 Comments

Our easy Homemade Fortune Cookie recipe provides an easy, step-by-step directions. Add a DIY Takeout Box and personalized fortunes for an extra-special touch!

This post may contain affiliate links, but don’t worry – they won’t bite.

No matter how old you are, the moment when you crack open a fortune cookie still holds a little magic, and personalized fortune cookies are a great way to say I Love You! (Or Happy St. Patrick’s Day, or Joyous Arbor Day, or whatever day you want to celebrate.)

This post included everything you need to create personalized homemade fortune cookies, and deliver them in an adorable, easy-to-make Takeout Box!

Chinese Takeout Box DIY
Printable Valentine’s Day Fortunes
Homemade Fortune Cookie Recipe & Instructions

Post Updated January 30, 2020 (Originally published February 12, 2015)

How to Make a Chinese Takeout Box

Just print out the handy Chinese Takeout Box Pattern [PDF] and follow the easy instructions.

One box will take the seasoned crafter about 5 minutes (and those with four thumbs about 15 minutes).

Yield: 1 Takeout Box

Chinese Take-out Box DIY

Printable pattern and instructions for an easy-to-make folded Chinese Takeout Box, perfect for gift-giving!

Active Time 10 minutes

Total Time 10 minutes

Estimated Cost 50¢

Materials

Cardstock

Tools

Scissors

Instructions

Print out the Chinese Takeout Box pattern. Be sure to hit “fit for page” before you print.
Trace the pattern onto the back of a piece of heavy scrapbooking paper or cardstock.
Use scissors to cut along the SOLID BLACK lines.
Valley fold along the DOTTED BLUE lines. - In a valley fold, the crease is at the bottom and the paper is folded forward into itself. The paper should form a "V" when you unfold.
Mountain fold along the SOLID ORANGE lines. A mountain fold is the opposite of a valley fold. The paper folds to the opposite side.

Notes

scrapbooking paper and cardstock

Printable Personalized Fortune Cookie Fortunes

Personalized fortune cookies are perfect for kids, friends, family, teachers, and anyone else you want to surprise!

Here are plenty of printable fortunes for your sweetheart, plus a page full of blanks for you to personalize!

TIP: Look to your favorite songs for fast fortune-writing.

Fortune Cookie Recipe & Instructions

Following the fortune cookie recipe below, it will take about 40 minutes to make 24 cookies. (Add about 15 minutes plus cooling time if you want to dip them in chocolate.)

5 from 1 vote

Homemade Fortune Cookies

Personalized homemade fortune cookies are a great way to say I Love You!

Prep Time35 mins

Cook Time5 mins

Total Time40 mins

Print Recipe Pin Recipe

Course: Sweet Treat

Cuisine: American

Keyword: Cookies, Holidays, Valentine's Day

Servings: Cookies

Calories: 74kcal

Author: Renée | The Good Hearted Woman

Equipment

Cookie Sheet
Silpat Mat
Standard Muffin Tin

Ingredients

5 tablespoons butter melted
4 egg whites
3/4 cup sugar
1 cup all-purpose
1/8 teaspoon salt
3 tablespoons heavy cream
1 teaspoon almond extract
1 teaspoon vanilla

Optional:

Dipping Chocolate
Sprinkles

US Customary - Metric

Instructions

Before you make the first cookie:

Preheat oven to 375°.
Gather your materials: you will need a cutting board, a coffee mug and a muffin tin.
Print out and cut fortunes.
Be sure to do this before you bake the cookies. You will not have time to do it when they come out of the oven!

Mixing the batter:

In a blender or mixer, combine egg whites and sugar.
Beat for about a minute, and then add flour and salt and beat another 30 seconds. (I do this all in my blender.)
Add melted butter, heavy cream, and vanilla and almond extracts and beat until mixed.

Making the cookies:

Spoon 1 tablespoon of dough onto silicone baking sheet or parchment paper. (I use a Silpat sheet.)
Spread batter with the back of a spoon into a thin 4-5 inch circle.
Start by making 2 circles at a time. (I don’t ever do more than 3 at a time.)
Bake for 5-6 minutes, or until the edges are lightly browned.
Remove from the oven.
Immediately take one cookie and place it on a wooden cutting board.
Keep bottom (the side that was "down" while cooking) down.
Place a fortune in the middle of the cookie and fold in half.
Place the middle of the flat side over the edge of a coffee mug.
Pull the corners down to shape.
Immediately place the formed cookie into a muffin cup and allow it to cool completely.
Repeat process until all the batter has been used.

Notes

No matter how crafty you are, plan on a few broken cookies. They are going to happen – accept it. It’s OK though – just dip them in chocolate and enjoy.
Be sure to have everything ready before you put the first cookie in the oven. I know I already said this. I’m saying it again.
Cookies are HOT when the come out of the oven. (Can a get a “Duh”?) You can wear non-cotton gloves if you want, but I find that very cumbersome. Instead, I use my fingernail to peel the cookie off the Silpat sheet, and then handle them gingerly with the tips of my fingers. Either way, you have been warned.
DO NOT try to make more than 3 or 4 cookies at a time, no matter how awesome you are. It won’t work. Really.
If your cookies cool too fast, 15-30 seconds back in the oven will soften them… a little.
Wait until the cookies are completely cool before attempting to dip them. This just makes sense, but some people try to rush the process. Don’t be one of them.
There are many recipes for fortune cookies out there, but in my experience, this is the best one. (It has 25% less sugar than most and the cookies are still plenty sweet, just so you know.)

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Form a Fortune Cookie – A Closer Look

Place a fortune in the middle of a warm cookie and fold in half.
Place the middle of the flat side over the edge of a coffee mug.
Pull the corners down to shape.

Immediately place the formed fortune cookie into a muffin cup and allow it to cool completely.

PRO TIP: Color code your homemade fortune cookies!

If you choose to dip-n-sprinkle your cookies, you can avoid fortune-awkwardness (like giving your daughter a fortune that says “You are my Knight in Shining Armor“). Just use different sprinkle combinations for your Sweetheart, kids, friends, etc. (If you choose to leave them plain, you’re on your own.)

Valentine’s Day Dinner Idea:

Looking for a dinner recipe that says, “I love you”? Shepherd’s Pie is a Valentine’s Day tradition at our house. The epitome of comfort food, it is one way to show the people who mean the most in this world how much they are loved.

Check out this post from the DIY Network for more cute and easy Valentine’s crafts!

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of The Good Hearted Woman. • Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Apocalypse Salad { aka Pineapple Wheat Berry Salad }

January 28 By Renée 12 Comments

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too!

This post may contain affiliate links, but don’t worry – they won’t bite.

A little over twenty years ago, everyone’s cousin was losing their mind over an impeding world-wide “Y2K” tech meltdown. As far as I’m concerned, this wheat berry salad recipe is the only good thing to come out of the whole brouhaha.

The Millennium Bug, tech experts explained, was a line of faulty code that would cause problems when dealing with dates beyond December 31, 1999. The Y2K glitch had the potential to disrupt anything on the planet with a computer chip, from garage door openers to airplane guidance systems.

Doomsdayers shouted from street corners, warning how life as we know was to end at the stroke of midnight on New Years Eve 1999. Even mainstream, moderate media offered public warnings about potential utility and power failures, disruption in ground transportation, and concerns over air travel safety.

The Y2K prophets of doom who envisage global blackouts, world economic recession and planes falling out of the sky may be substantially wide of the mark but even the most sanguine commentators are advising caution when it comes to transport, particularly airline transport.
– The Irish Times, Jan. 22, 1999

During this insanity, all sorts of emergency preparedness events and products popped up around the country; and while there is nothing wrong with being prepared for emergencies, the hysteria surrounding Y2K reached epic proportions.

Preparedness conferences, disaster prep classes, and doomsday survival guides proliferated. Costco sold enormous buckets of freeze-dried foods to stock the shelves of underground bunkers. Television programming, movies, unsettling commercials, and even a Y2K themed Simpsons episode fanned the flames.

As it turned out, midnight on New Year’s Eve 1999 came and went, and we passed into the new millennium* unceremoniously. Almost disappointingly so.

[**Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001* (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Midnight December 31, 1999 came and went, and NOTHING happened. No Thing. Lights stayed on. Water continued to flow. Planes did not fall from the sky. Mutant robot kitchen appliances did not rise up. The world did not plunge into darkness or financial chaos.

For me, the only truly good thing to come from all the Y2K fuss was this amazing Pineapple Wheat Berry Salad recipe.

In the fall of 1999, my husband and I attended a preparedness conference; one primarily focused on long-term food storage and natural disaster planning. We went mostly on a lark, but I have to admit; it was an interesting experience. We were avid campers, and it was fun to see the staggering number of solar ovens and other next-level camping gadgets and gizmos.

Over the course of a few hours, we must have sampled at least a hundred different “food storage-friendly” products. Just when I thought I couldn’t look at even one more dehydrated chili sample, we were greeted by a Montana hard red wheat vendor who offered us each a little paper cup full of a creamy, sweet wheat berry salad. Not a freeze-dried lentil in sight! It was heaven!

We walked out of the conference with two things: a fancy new grain mill and a recipe for wheat berry salad printed on a small slip of paper.

Admittedly, this tasty little concoction has more processed foods on its Ingredient List than I usually like to use, but the end of the world only comes around once, so there you are.

Hence, I give you Apocalypse Salad.

Keep it simple, or make things interesting with one or more tasty mix-ins.

Perfect for Potlucks!

Apocalypse Salad (aka Pineapple Wheat Berry Salad) makes an excellent potluck dish! The recipe makes a large amount and can be made well ahead of time. It lasts for over a week in the fridge, and you can even freeze it!

"Apocalypse Salad" - Pineapple Wheat Berry Salad {w/ optional Mix-ins}

5 from 4 votes

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it's perfect for potlucks, too!

Print Recipe Pin Recipe

Course: Dessert, Salad, Side Dish

Cuisine: American

Keyword: pineapple, wheat berries

Servings: servings

Calories: 115kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 ½ cups whole wheat berries uncooked
8 ounces cream cheese softened
1 - 20 oz can crushed pineapple undrained
1 - 3.4 oz package instant vanilla pudding dry
1 - 8 oz tub Frozen Whipped Topping defrosted

Mix-in Ideas [TOTALLY OPTIONAL]

maraschino cherries drained and sliced
mini marshmallows
pepitos
chocolate chips
coconut
pineapple tidbits

Instructions

How to Cook Wheat Berries

OPTIONAL: Toast the wheat berries first.
Toasting enhances the nutty flavor of the wheat berries.
Preheat the oven to 375°F. Spread the wheat berries evenly on a baking sheet and toast in the oven for about 10 minutes, or until lightly browned and aromatic.
OPTIONAL: Soak wheat berries overnight.
Soaking shortens the cooking time, but is not critical to cooking.
Place 1 ½ cups of wheat berries in a medium bowl. Cover with enough boiling water so that there is about an inch of water above the wheat berries. Soak overnight.
Three Ways to Cook Wheat Berries
Wheat berries are done when they are tender and chewy. Test for doneness as you cook them.
NOTE: The cooking times for wheat berries in this recipe are based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as product age, will influence the cooking time.
[1] Slow Cooker Method (This is my preferred method.)
Put presoaked wheat berries in slow cooker and add enough water so that it comes to at least one inch above the wheat berries. Cook on LOW for 4-5 hours, or until chewy and tender.
When done, drain excess liquid. Set aside.
[2] Instant Pot Method:
Combine 1 1/2 cups wheat berries, 4½ cups water, and a pinch of salt in the Instant Pot.
Secure the lid and seal the valve. Set the manual timer for 35 minutes.
When done, do quick release by moving the valve to vent the steam. Let all the steam release.
Drain excess liquid. Set aside.
[3] Stovetop Method:
In a medium saucepan, combine presoaked wheat berries, a pinch of salt, and enough water so that there is at least 1 inch of water on top of the wheat berries.
Bring to a boil.
Cover and reduce heat to medium; cook until tender, 35 to 45 minutes. Remove pan from heat; let steam, covered, 15 minutes.
Test for doneness. Wheat berries should be tender yet chewy. (If they aren't done, just return them to the heat for a little while.)
When done, drain excess liquid.

Pineapple Wheat Berry Salad

In a large bowl, use a hand mixer to thoroughly combine pineapple and cream cheese. It does not need to be perfectly creamy; however, any remaining chunks of cream cheese in the mixture should be about the consistency of cottage cheese.
Sprinkle dry vanilla pudding mix over pineapple-cream cheese mixture and stir until smooth. (It will be the consistency of thick school paste.)
Fold in whipped topping.
Stir in cooked wheat berries, mixing until until evenly coated.
Fold in any optional mix-ins.
Serve cold.

Notes

Cooking Wheat Berries: The cooking time for wheat berries in this recipe is based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as how old it is, will influence the cooking time.

Nutrition estimates do not include mix-ins.

Pineapple Wheat Berry Salad will stay good in the refrigerator for over a week. It can also be frozen.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

As if it weren’t already delicious enough, if you want to add some additional texture and flavor to your wheat berry salad, you can stir in a cup or so of any one (or more) of these tasty mix-ins.

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!

1 CUP TOTAL per batch of Wheat Berry Salad*

maraschino cherries (drained and sliced)
grated coconut
chocolate chips
toasted walnuts, pecans, or almonds
pepitos
mini marshmallows

*Obviously, you can add as much of any mix-in as you want. This amount is offered only as a guideline, based on personal preferences.

Interested in learning more about cooking with wheat berries?

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

These lovely little pie dough roses are ridiculously easy to make, and will immediately up your pie-making game!

This post may contain affiliate links, but don’t worry – they won’t bite.

How to Make a 4-Circle Pastry Rose

Materials

Tools

Instructions

Notes

Recommended Products

Did you make this project?

See – I told you they were super easy!

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Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

This post may contain affiliate links, but don’t worry – they won’t bite.

How many blueberries do I need for this pie?

Why is it so important to rinse blueberries before baking with them?

What about the pie crust?

Do I have to make the pie crust all fancy like this pie?

Classic Fresh Blueberry Pie

Equipment

Ingredients

Instructions

Notes

Nutrition

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

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Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

This post may contain affiliate links, but don’t worry – they won’t bite.

Three Secrets to a Perfect Pie Crust

How long should I bake pastry dough?

Sweet & Easy Homemade Pie Crust

Ingredients

Instructions

Notes

Standard Pastry Baking Times

Nutrition

Can I freeze this pie dough?

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In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

This post may contain affiliate links, but don’t worry – they won’t bite.

Cranberry Crumb Sourdough Coffee Cake

Equipment

Ingredients

Crumble Topping

Cake Batter

Instructions

Crumb Topping

Cake Batter

Notes

Nutrition

Making this Coffee Coffee Cake Recipe: A Closer Look

Stages of a Healthy Sourdough Starter

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Easy Bread Pudding with Cinnamon Whiskey Butter Sauce (or, alcohol-free UnWhiskey Vanilla Butter Sauce) is the very definition of Scrumptious! Recipe is adaptable and foolproof, with variations including: Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.

This post may contain affiliate links, but don’t worry – they won’t bite.

Post Updated April 22, 2020 (Originally published May 6, 2014)

Easy Bread Pudding (4 Ways)

Ingredients

Basic Bread Pudding

For Traditional Cinnamon-Raisin Bread Pudding

For Cinnamon-Orange Bread Pudding

For Cranberry-Orange Bread Pudding

For Cranberry White Chocolate Bread Pudding

Instructions

Notes

Nutrition

Basic Whiskey Butter Sauce Recipe

Cinnamon Whiskey Butter Sauce for Bread Pudding

Equipment

Ingredients

Instructions

Notes

Cinnamon-Orange Whiskey Butter Sauce

Un-Whiskey Vanilla Butter Sauce

Nutrition

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Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

This post may contain affiliate links, but don’t worry – they won’t bite.

Six Simple Steps for Chocolate Wacky Cake

Chocolate Wacky Cake

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THANK YOU so much for being a faithful reader and supporter
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I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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THANK YOU so much for being a faithful reader and supporter
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I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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of The Good Hearted Woman. ? Be sure to PIN this post!

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