As if these flavorful, moist, tender cupcakes weren’t already amazing, add a tangy, silky-smooth cream cheese frosting, and you have the most delicious Easter dessert ever. 

The flavor combination of carrot cake + cream cheese frosting is magical – but it only works if the cake is moist, spiced, and not too sweet. Luckily, these cupcakes check ALL those boxes. 

And yes, they totally count as your daily dose of veggies

Whether you’re making my favorite Classic Scone Recipe for Easter Brunch, or my from-scratch Green Bean Casserole and go-to Ultimate Dinner Rolls for Easter Dinner, these cupcakes are the perfect dessert.

And for those who think that raisins should be banned from baked goods (me!), there are no raisins in this recipe! (but you can add some if you insist).

Sprinkle of Science

How to Make Carrot Cake Cupcakes

Applesauce in Carrot Cake Cupcakes

A little applesauce in this recipe provides moisture, helps create a tender texture, and adds more wonderfully fresh flavor. Be sure to use unsweetened applesauce.

Can I Add Raisins? 

I’m not a raisin fan but feel free to add a few tablespoons of raisins along with (or instead of) the walnuts. 

More Recipes You’ll Love:

• Brown Butter Carrot Cake (a layer cake version of this recipe, but made with brown butter!)
• Red Velvet Cupcakes
• Easter Blondies
• Peanut Butter Pie
• Check out ALL my Easter Recipes here!

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Perfect Carrot Cake Cupcakes

Ultra-moist & fluffy with a hint of spice and a big dose of nostalgia, these Carrot Cake Cupcakes are topped with velvety cream cheese frosting and crunchy walnuts. Easy recipe perfect for Easter, Mother's Day, or any spring celebration!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 19 minutes minutes

Total Time 44 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the cupcakes:

• 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
• 1/4 cup (47 grams) neutral oil (like canola or avocado oil)
• 1 cup (200 grams) light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)

For the frosting:

• 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)
• 1 1/2 cups (188 grams) powdered sugar, sifted (don’t skip sifting!)
• 6 ounces (170 grams) full-fat cream cheese, completely softened to room temperature (brick-style, not spreadable)
• 1 1/2 teaspoons vanilla paste or vanilla extract

Instructions

• Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

Make the cupcakes:

• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
• In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined.
• Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes. Bake until a cake tester inserted comes out clean, about 19 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
• Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.

Notes

*Use freshly shredded carrots, not pre-packaged shredded carrots. Fresh carrots contain much more moisture and flavor! Use a box grater or the grating attachment on a food processor to make super quick work of grating.

I used the Wilton 1M open star tip to pipe the cream cheese frosting, but feel free to use your preferred piping tip.

This post was originally published in 2016 and has been updated with recipe improvements, additional Baking Science tips, and new photos. Photos by Joanie Simon.

The post Carrot Cake Cupcakes appeared first on Handle the Heat.

These cookies were inspired by my super-popular Soft & Chewy Sugar Cookies – but with a fresh, fruity twist! Half the dough is infused with freeze-dried strawberries for an incredible strawberry flavor without any artificial extracts or excess moisture.

The result? A soft, chewy, fruity cookie with a gorgeous naturally vibrant swirl.

Make these pretty cookies alongside my Baked Strawberry Lemon Doughnuts for Mother’s Day brunch or with my gooey Raspberry Brownies for Valentine’s Day. They’re also perfect for a baby shower!

Sprinkle of Science

How to Make Strawberry Swirl Cookies

Butter Temperature

Make sure your butter is at a cool room temperature – about 67°F. The butter should give slightly when pressed with your finger but still hold its shape. If your butter is too warm, you may end up with sad cookie puddles. 

Can I Use Dried, Fresh, or Frozen Strawberries?

No, these cookies were created to use finely ground freeze-dried strawberries. Substituting fresh, frozen, or dried strawberries will add too much moisture to the cookie dough, preventing you from shaping into swirls.

How to Shape Swirled Sugar Cookies

1. Using a small 1-tablespoon cookie scoop, portion the plain dough into balls. Repeat with the strawberry dough. 

2. Shape each ball into about a 5-inch log, tapering the ends slightly.

3. Gently press one plain log and one strawberry log together.

4. Roll them into a flat spiral shape. 

4. Roll the spiral into a ball, keeping the spiral on top. 

Note: If you notice that the dough is becoming too soft or sticky to handle, place it in the refrigerator for a few minutes to firm back up before proceeding. 

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Strawberry Swirl Sugar Cookies

Strawberry Swirl Cookies feature ultra-chewy vanilla sugar cookie dough swirled with vibrant strawberry-infused cookie dough. Soft, chewy, fruity, and ready in under 1 hour!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 11 minutes minutes

Total Time 56 minutes minutes

Servings 26 medium cookies

Author Tessa Arias

Ingredients

• 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
• 2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 2 sticks (226 grams) unsalted butter, at cool room temperature
• 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1.4 ounces (40 grams) freeze-dried strawberries**, crushed

Instructions

• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
• Remove just over half of the dough (about 435 grams) to a large mixing bowl and set aside. To the dough in the electric mixing bowl, add the crushed freeze-dried strawberries and mix on low speed until combined.
• Using a small 1-tablespoon cookie scoop, portion out the plain dough and roll it into balls. Shape each ball into a 5-inch log, tapering the ends slightly. Repeat with the strawberry dough. Press one plain log and one strawberry log together side by side, then gently roll them into a flat spiral shape. Next, roll the spiral into a ball, keeping the spiral on top. Repeat with the remaining dough. If the dough gets too soft or sticky to handle at any point, refrigerate it for about 15 minutes until firmed.
• Place the remaining 1/4 cup sugar in a shallow dish. Roll each ball of dough in sugar to coat evenly. Place the shaped dough on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
• Bake for 11 to 12 minutes or until the cookies are set and just beginning to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them soft, add a small tortilla to the container.

Video

Notes

*Be sure to measure your flour correctly. Too much flour will create a crumbly dough and tough, hard, bland cookies. Learn more about how to measure flour here.

**I find freeze-dried strawberries most consistently at Kroger, Target, or Trader Joe’s. You’ll likely need two bags. Crush the strawberries in a coffee grinder, small food processor, or small blender until very finely ground. If large chunks remain, sift through a fine mesh strainer before adding to the dough.

Photos by Joanie Simon.

The post Strawberry Swirl Cookies appeared first on Handle the Heat.

Most days of the year, if you give me the choice between chocolate and fruit flavors, I’ll pick chocolate. But sometimes, I crave something light, bright, and fresh. 

Treats like Lemon Cookies, refreshing Key Lime Pie, and flavorful Raspberry Lemonade Cheesecake Bars steal the show when you’re in the mood for flavors reminiscent of springtime.

These sandwich cookies capture those same classic fruity flavors, all in one adorable little bite.

The sugar cookies are soft, chewy, and the perfect thickness. The raspberry ganache is creamy and perfectly tart. And the drizzle of white chocolate on top balances out the sweetness levels beautifully. I also like to add a sprinkle of freeze-dried raspberries for the prettiest presentation. 

Perfect for Valentine’s Day, baby showers, tea parties, or just indulging on the couch, these Raspberry Cream Sandwich Cookies add a burst of flavor to your dessert repertoire!

Sprinkle of Science

How to Make Raspberry Cream Sandwich Cookies

The Cookies

I took my super-popular Soft & Chewy Sugar Cookies and made a few tweaks so that the cookies would come out a little thinner but just as soft, chewy, and delicious – the perfect vessel for a rich and creamy raspberry filling.

The Raspberry Filling

We tested nearly a dozen (!) different filling variations before perfecting this raspberry ganache. Made with white chocolate, heavy cream, and freeze-dried raspberries, this filling is tart but sweet, smooth, and creamy, with a beautiful pop of color. No food dye needed!

Where to Find Freeze-Dried Raspberries?

Freeze-dried raspberries are available at Target, Trader Joe’s, Whole Foods, Kroger, and also online here.

Do I Have to Roll the Cookies in Sugar?

I highly recommend rolling your cookies in sugar before baking. Skipping this step will impact their wonderful texture, and they also won’t caramelize as nicely, so they’ll lose some flavor, too. Plus, rolling the cookies in sugar creates a beautiful sparkle and helps form those pretty crinkles as they bake and cool.

Can I Make This Recipe With a Hand Mixer?

Yes, a hand mixer will work just fine for this recipe. 

Can I Make These Cookies Larger?

We love using a small 1-tablespoon scoop for these sandwich cookies to create perfectly bite-sized treats that are easy to eat. However, you can definitely make them larger if you prefer! Just keep in mind that larger cookies will take longer to bake. Larger cookies also mean a higher filling-to-cookie ratio, so you may need to adjust the amount of ganache used. 

How to Store Raspberry Cream Sandwich Cookies?

Completely cooled cookies can be stored inside an airtight container at room temperature for up to 4 days. Store assembled Raspberry Cream Sandwich Cookies inside an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. 

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Raspberry Cream Sandwich Cookies

Raspberry Cream Sandwich Cookies feature adorable sugar cookies filled with luscious raspberry ganache, with a white chocolate drizzle and a sprinkling of freeze-dried raspberries. These cookie sandwiches are sweet, tangy, and so pretty – perfect for Valentine’s Day, baby showers, or just a sweet treat for the family.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookie sandwiches

Author Lauren Gray

Ingredients

For the cookies:

• 1 1/4 cups (159 grams) all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (113 grams) unsalted butter, at cool room temperature
• 1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
• 1 large egg, at cool room temperature
• 1 teaspoon vanilla extract

For the filling:

• 3/4 cup (15 grams) freeze-dried raspberries*
• 6 ounces (171 grams) white baking chocolate, coarsely chopped
• 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold

For the topping:

• 3-4 whole freeze-dried raspberries crushed, optional
• 2 ounces (57 grams) white chocolate melted, optional

Instructions

Make the cookies:

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt to combine.
• In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. Slowly beat in the flour mixture.
• Place the remaining 2 tablespoons sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the bottom of your palm.
• Bake for about 9-10 minutes, or until the cookies set and just begin to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely.

Make the filling:

• Grind the freeze-dried raspberries into a fine powder (a coffee grinder works perfectly here, or you can place in a ziptop bag and crush with a heavy object, such as a mallet). Sift the powder twice to remove any seeds—sifting once won’t be enough.
• Melt the white chocolate in a double boiler over medium-low heat or in a microwave-safe bowl in 15-second increments, stirring between each round, until smooth.
• Remove from heat and whisk the heavy cream into the melted white chocolate until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder. Let cool to room temperature.

Assemble the sandwiches:

• Spread 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top each with the remaining cookies to sandwich.

Decorate:

• Fill a small piping bag or zip-top bag with melted white chocolate and snip a very small opening at the tip. Drizzle chocolate over the tops of each sandwich, then lightly sprinkle with crushed raspberries.

Notes

*Find freeze-dried raspberries next to other dried fruits in stores such as Target, Kroger, Whole Foods, or Trader Joe’s, or online here. 

The post Raspberry Cream Sandwich Cookies appeared first on Handle the Heat.

I’m lucky enough to have many friends and family who often gift me copious amounts of homegrown zucchini. 

These kind gifts have inspired me to make countless recipes containing fresh zucchini, such as my Easy Chocolate Zucchini Cake and my Chocolate Zucchini Bread.

For this recipe, I wanted beautifully bright summertime flavors to shine, while packing in a ton of freshly grated zucchini. 

The lemon in this zucchini bread is mellow yet bright, the zucchini bread itself is soft and tender, and the lemon glaze on top adds the perfect touch of sweetness and additional lemon goodness.

Lemon Yogurt Zucchini Bread is the perfect summertime snack, breakfast, brunch, or dessert. 

Grab some zucchini from your garden or local farmer’s market, and you’ll be enjoying this sweet treat in no time! 

Sprinkle of Science

How to Make Lemon Yogurt Zucchini Bread

What Pan Do I Need For Lemon Yogurt Zucchini Bread?

• I highly recommend using a light-colored metal 8 1/2 by 4 1/2-inch loaf pan for this recipe.
• Using a larger pan (such as a 9 by 5-inch pan) will yield a shorter, flatter bread without the pretty domed top. This larger pan may also need a shorter bake time, so keep that in mind if this is all you have.
• I don’t recommend using a glass or ceramic loaf pan, as these pans don’t conduct heat well, and can dry out the edges of your loaf bread before the middle has baked through. Learn more about Glass vs. Metal Baking Pans here.

Can I Make Zucchini Bread in Smaller Pans or As Muffins?

We haven’t tried that, but it should work just fine, though you’ll need to experiment with the bake time. The most foolproof way to check that your mini loaves/muffins are baked through is to take the internal temperature with an instant-read thermometer and remove from the oven once an internal temp of 190°F is reached.

Preparing the Zucchini For Lemon Yogurt Zucchini Bread

• Zucchini is an extremely watery vegetable, so we’re taking the extra step to drain off as much excess moisture as possible. 
• This takes at least 20 minutes, but it’s truly worth the additional time – and you can prepare your other ingredients while it drains. 
• This step ensures that this Lemon Yogurt Zucchini Bread is rich, tender, and light.
• Allowing the excess moisture to drain is much more effective than wringing it out by hand.
• If you skip this step, you will end up with gummy, heavy zucchini bread.
• Use the grater attachment on your food processor for super quick shredding.
• If you don’t have one, you can use the large holes on a box grater and shred by hand.

The Lemon in Lemon Zucchini Loaf

The lemon flavor in this Lemon Yogurt Zucchini Bread comes from fresh lemon zest and lemon juice. Lemon tends to mellow as it bakes, so the lemon glaze provides additional fresh lemon flavor. If you want a stronger punch of lemon flavor, feel free to add 1 teaspoon of lemon extract to the loaf batter.

The Glaze

The Lemon Yogurt Zucchini Bread glaze adds a beautiful fresh lemon flavor and a touch of additional sweetness to this loaf bread. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add a splash more lemon juice. Feel free to sprinkle some fresh lemon zest on top of the glazed loaf bread, if desired, to add additional delicious lemon flavor.

Can I Make Lemon Yogurt Zucchini Bread Ahead of Time?

Yes! This zucchini bread tastes even better the next day. The lemon flavor continues to develop as the loaf sits, making this the perfect make-ahead recipe. 

How to Store Lemon Yogurt Zucchini Bread?

Slices of Lemon Yogurt Zucchini Bread wrapped well in plastic wrap can be stored at room temperature for up to 3 days or in the refrigerator for up to 4 days. See freezing instructions below if you need to store them longer. 

Can You Freeze Lemon Yogurt Zucchini Bread?

Yes, Lemon Yogurt Zucchini Bread freezes very well! Tightly wrap the completely cooled whole loaf or loaf slices in plastic wrap, then place in an airtight container. Freeze for up to two months. Thaw in the refrigerator overnight or for a few hours at room temperature. 

If you freeze the entire loaf, I recommend waiting until it’s thawed to add the lemon glaze to avoid absorbing it into the loaf or it becoming weepy.

More Recipes You’ll Love:

• Chocolate Zucchini Bread
• Easy Chocolate Zucchini Cake
• Classic Banana Bread
• Glazed Lemon Cookies
• Starbucks Copycat Lemon Loaf

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Lemon Yogurt Zucchini Bread

Lemon Yogurt Zucchini Bread is the ultimate summertime treat! Moist, light zucchini bread is loaded with bright lemon flavor and topped with sweet lemon icing. The perfect way to use up extra zucchini this summer!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 1 loaf, 10 slices

Author Tessa Arias

Ingredients

For the bread:

• 5 tablespoons (71 grams) unsalted butter
• 1 pound (453 grams) zucchini, washed with ends trimmed (2-3 medium zucchini)
• 3/4 cup (150 grams) granulated sugar, divided
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/3 cup (95 grams) plain Greek yogurt*
• 2 large eggs, at room temperature
• 2 tablespoons lemon zest, from about 3 large lemons
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup (125 grams) powdered sugar, sifted
• 2 tablespoons lemon juice

Instructions

Make the bread:

• Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
• Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
• Using a food processor or box grater, coarsely shred the zucchini (you’ll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes**. Meanwhile, zest and juice your lemons.
• Preheat the oven to 375°F.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
• Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
• Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
• Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.

Make the glaze:

• In a small bowl, combine the sifted powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the cooled bread and allow to set for 30 minutes before slicing and serving.

Notes

*This recipe was successfully tested using both non-fat and full-fat plain Greek yogurt. Feel free to use whichever works best for you!

** Reducing or skipping this waiting period will result in gummy, heavy zucchini bread.

This post was originally published in 2017 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Lemon Yogurt Zucchini Bread appeared first on Handle the Heat.

I was originally inspired to create this Key Lime Pie recipe for Joe’s dad, as it’s his favorite dessert. I created it to surprise him for his retirement party—and he couldn’t have been more excited!

Everyone gobbled up the pie so quickly that there weren’t even leftovers for him to take home. I guess I better make him another one sometime! 

We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it’s gonna be good. 

Brittney S. said “This is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10/10. Light and melted in your mouth.”

Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it’s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here! 

Sprinkle of Science

How to Make Key Lime Pie

Key Limes vs. Regular Limes (aka Persian Limes)

• If you’re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes. 
• These limes are tiny, often more yellowish in color, and are more acidic than regular limes.
• While perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country. 
• To make this recipe easier and more accessible, regardless of where you’re located, I created this recipe specifically using Persian limes – the regular type of limes commonly available at the supermarket. 
• To avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
• Be sure to zest your limes prior to cutting them open and juicing! 
• While you’re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you’ll need more key limes to make up the ⅔ cup of juice required. 

How Many Limes do I Need?

This will vary greatly depending on the size of the limes available to you. During this recipe’s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I’ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.

If you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice! 

Can I Use Bottled Lime Juice?

We haven’t tested using bottled lime juice, but I recommend using fresh if possible. You’ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe’s Key West Lime Juice. 

Key Lime Pie Crust Alternatives 

• I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
• If you’re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie – gingersnaps or Biscoff cookies would be delicious.  
• You can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust. 

How to Crush Graham Crackers for the Crust

If you don’t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand. 

The Whipped Cream Topping

• If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
• To increase the tropical flavors in this recipe, add ¼ to ½ teaspoon coconut extract to the whipped cream topping, if desired.

Can I Make a Meringue Topping for This Key Lime Pie?

Yes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S’mores Cheesecakes recipe here.

What Pie Pan Should I Use for Key Lime Pie?

I recommend using a glass or ceramic pie pan here. I don’t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here. 

How to Store Key Lime Pie

The pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits. 

Can You Freeze Key Lime Pie?

We haven’t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving. 

More Summer Recipes You’ll Love:

• Angel Food Cake
• Chocolate Zucchini Cake
• S’mores Cookies
• Raspberry Lemonade Cheesecake Bars
• Lemon Yogurt Zucchini Bread
• S’mores Fudge Bars

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Key Lime Pie

Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8 large slices or 12 smaller slices

Author Tessa Arias

Ingredients

For the crust:

• 12 whole (182 grams) graham crackers
• 3 tablespoons (38 grams) light brown sugar
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon ground ginger, optional
• 7 tablespoons (99 grams) unsalted butter, melted and cooled

For the filling:

• 1 can (14 ounce / 397 grams) sweetened condensed milk
• 4 large egg yolks
• 1 tablespoon freshly grated lime zest, from about 2 large limes
• 2/3 cup (160 grams) fresh lime juice, strained, from about 3-9 large limes*
• 1/8 teaspoon fine sea salt

For the topping:

• 3/4 cup (180 grams) heavy cream, chilled
• 3 tablespoons (23 grams) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Fresh lime zest or lime slices, for garnish

Instructions

• Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Prepare the crust:

• In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
• Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
• Turn the oven down to 325°F.

Prepare the filling:

• In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.

Prepare the topping:

• In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
• Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
• The pie can be baked and chilled (without the topping) 1 day ahead. Once it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).

Notes

*Buy more limes than you think you’ll need to avoid having to run back to the store in the case of disappointing dry limes.

*To make this recipe easier and more accessible, regardless of where you’re located, I created it specifically using Persian limes – the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.

Photos by Joanie Simon.

The post Key Lime Pie appeared first on Handle the Heat.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful. 

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time. 

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become. 

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

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Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 6 hours hours 10 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 16 squares

Author Tessa Arias

Ingredients

For the crust:

• 9 whole (138 grams) graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

• 6 ounces (170 grams) raspberries, fresh or thawed frozen
• 2 tablespoons (25 grams) granulated sugar

For the cheesecake:

• 16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon finely grated lemon zest, from about 2 large lemons
• 2 tablespoons fresh lemon juice
• 3 large eggs, at room temperature
• 1/4 teaspoon fine sea salt

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
• In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
• Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
• Reduce oven temperature to 325°F.

Make the raspberry puree:

• In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

• In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
• Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
• Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
• Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
• Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!

Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?

These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.

I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).

In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.

So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!

Sprinkle of Science

How to Make No-Bake Strawberry Cheesecake Bars

What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?

• Be sure to use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
• Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
• Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.

I Can’t Find Graham Crackers. What Else Can I Use?

Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!

Why Use Freeze-Dried Strawberries?

• Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
• Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
• I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
• Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.

Where to Find Freeze-Dried Strawberries?

You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!

What if I Can’t Find Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.

Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.

Chilling No Bake Cheesecake

This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.

How to Serve No-Bake Strawberry Cheesecake Bars

• Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
• For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
• Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!

More Recipes You’ll Love:

• No-Bake Strawberry Lemonade Mini Cheesecakes
• Strawberry Bundt Cake
• Strawberry Swirl Sugar Cookies
• Raspberry Cream Sandwich Cookies
• Brown Butter Rice Crispy Treats

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No Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Chilling Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 9 bars

Author Tessa Arias

Ingredients

For the crust:

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

• 3/4 cup (150 grams) granulated sugar
• 2 cups (47 grams) freeze-dried strawberries*
• 1/8 teaspoon fine sea salt
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1 tablespoon lemon juice
• 1 1/4 cups fresh strawberries, hulled and sliced
• 1/2 cup (180 grams) heavy cream, chilled

Instructions

For the crust:

• Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
• Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
• Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.

For the cheesecake:

• In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
• In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
• Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.

Notes

*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They’re consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. If you can’t find them, simply omit – but note that the strawberry color and flavor will be less intense.

This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post No Bake Strawberry Cheesecake Bars appeared first on Handle the Heat.

As a complete chocoholic, this tends to be a deviation from my usual sweet cravings.

While this cake is delicious year-round, it’s the perfect citrusy dessert to enjoy during spring and summer. Also, this lemon cake smells absolutely amazing while it bakes. Imagine the combination of the smells of a clean house, a bakery window, and the best candle ever. Guests won’t want to leave when they smell this baking!

After the cake is done baking, it gets a drenching of lemon glaze. This amplifies the citrus flavor and boosts the moisture of the cake.

The icing on this best Lemon Bundt Cake recipe is just the way I like it: ultra thick and smooth! Feel free to add more or less cream or lemon juice to thicken or thin it out, but I think thick icing makes a bundt cake extra beautiful and gourmet. Just be sure to let the icing set completely before you serve or transport it.

Sprinkle of Science

How to Make Lemon Bundt Cake

What is the Difference Between Cake and Bundt Cake?

The main difference is the style of baking pan that’s used. A bundt pan is typically 10 to 12 cups in volume capacity, whereas a single 8-inch round cake pan has 6 cups volume capacity. Besides the shape and design, Bundt cakes are typically more dense, moist, and sturdy than some layer cakes. They need to hold up to the more intricate design of the Bundt cake pan without collapsing or breaking apart. Bundt cakes are also typically covered in an icing or glaze instead of being assembled with buttercream frosting.

How to Make MOIST Cake

• Don’t overmeasure your flour. Accidentally adding too much flour will yield a dense, dry, or crumbly cake. I highly recommend using a digital kitchen scale, but if you don’t have one, use the spoon and level method to measure your dry ingredients.
• 8 large eggs – Eggs are crucial to this bundt cake’s richness, moisture, and structure. I do not recommend using egg substitutes in this recipe. Use room-temperature eggs to ensure they blend smoothly into the batter.
• Don’t reduce the sugar – Sugar does so much more in baking beyond simply sweetening. Learn more about sugar’s role in baking here.

Do I Have to Use Cake Flour in this Lemon Bundt Cake?

• This recipe uses half all-purpose flour and half cake flour for the best of both worlds.
• When using only all-purpose flour, the cake has more of a muffin texture.
• When using only cake flour, the cake is too delicate and crumbly.
• While you can use only all-purpose flour in the flour mixture, I’d highly recommend using real cake flour for the best results.
• Check out my Cake Flour 101 article here (and why I don’t use DIY substitutes) for more on the science of this ingredient.

Do You Glaze a Cake When it’s Hot?

Allow the bundt cake to cool completely before glazing; otherwise, the glaze will melt right off the hot cake.

How to Prevent Bundt Cake from Sticking

There’s absolutely nothing worse than spending a bunch of time, energy, and ingredients on a cake only to have it stick to the pan and fall apart like the cake on the right:

Here are my three top tips for preventing bundt cakes from sticking to the pan:

1. Use a simple, quality nonstick bundt pan and take proper care of it (hand washing and drying instead of using the dishwasher). This is the best bundt pan I’ve found.
2. Use the right type of grease. I use baker’s nonstick cooking spray for this recipe, specifically Baker’s Joy. I’ve also had success in the past using melted shortening to grease other bundt cake recipes.
3. Grease every nook and cranny of the bundt pan just before baking. This prevents the grease from sliding down the sides of the pan and collecting in a pool at the bottom by the time you pour in the batter. Use a pastry brush to generously apply the grease, being careful to get every centimeter, including the middle column.
4. In my How to Prevent Bundt Cakes From Sticking article, I detail even more of my best tips for bundt cake that glides out of the pan perfectly. I also share some tricks for releasing a cake that’s already stuck.

Should You Let a Bundt Cake Cool Before Flipping It?

After baking the cake, cool it in the pan for 15 to 20 minutes, then run a thin, flexible knife around the edges before inverting it onto a wire cooling rack.

Topping Ideas Bundt Cakes

• The Lemon Glaze included in the recipe below
• Fresh berries, such as strawberries or blueberries
• Whipped cream
• Cream Cheese Frosting (if using cream cheese frosting, serve the same day you frost – refrigerating this cake will dry it out)
• A dusting of powdered sugar
• Learn How to Make Ice cream with my simple, easy-to-follow recipe!

How to Store Lemon Bundt Cake

The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days. Don’t refrigerate this cake as that will just dry it out. Wrap sliced leftovers well in plastic wrap and store in an airtight container for up to 2 days.

More Recipes You’ll Love:

• Lemon Pound Cake Loaf
• Lemon Cupcakes
• Lemon Poppy Seed Muffins
• Glazed Lemon Cookies
• Lemon Yogurt Zucchini Bread

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Lemon Bundt Cake

This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 14 servings

Author Tessa Arias

Ingredients

For the cake:

• 1 1/2 cups (191 grams) all-purpose flour
• 1 1/2 cups (170 grams) cake flour
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 2 1/2 cups (500 grams) granulated sugar
• 4 tablespoons fresh lemon zest (from about 6 lemons)
• 4 tablespoons fresh lemon juice (from about 2 lemons)
• 8 large eggs, at room temperature
• 1/2 cup (120 grams) sour cream*, at room temperature
• 4 sticks (452 grams) unsalted butter, melted and cooled

For the glaze:

• 2 1/2 cups (313 grams) powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons milk or cream

Instructions

Make the cake:

• Preheat the oven to 350°F.
• In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
• In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted and cooled butter in a slow steady stream until well combined.
• Make a well in the center of the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
• Grease a 10 or 12-cup bundt pan generously with baker’s nonstick cooking spray, such as Baker’s Joy, or melted shortening. Use a pastry brush to spread the spray into every nook and cranny of the pan. Immediately pour in the batter.
• Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, about 50 to 60 minutes.
• Cool in pan for 15 to 20 minutes, then run a thin flexible knife around the edges before inverting onto a wire rack. Cool completely.

Make the glaze:

• In a small bowl, whisk together the glaze ingredients until thick but pourable. Add more juice or milk to thin out or more powdered sugar to thicken until your desired consistency. Spoon over the cake, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
• The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Video

Notes

*You can alternatively use full-fat unsweetened plain yogurt instead of sour cream.

This post was originally published in 2018 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.

The post Lemon Bundt Cake appeared first on Handle the Heat.

Which is a bold statement because I make a LOT of cheesecake.

Not only that, but I usually choose chocolate over any other flavor. Chocolate Chip Cookies or Brownies are my go-to desserts … but sometimes lemon really hits the spot.

This cheesecake’s bright, fresh, tart lemon flavor complements the tangy cream cheese and sour cream in the filling so well! It’s truly a match made in heaven.

Perfect for Easter, Mother’s Day, or any spring or summertime event, this cheesecake is bound to be a total crowd-pleaser. I hope you’ll give this cheesecake recipe a try!

Sprinkle of Science

How to Make Lemon Cheesecake

Below are all of my best cheesecake tips and tricks. I suggest reading this over before you head into the kitchen. I’ve tried to answer every question in advance so you can make the best cheesecake EVER!

Do I Need to Use a Springform Pan for Cheesecakes?

Yes. Cheesecakes are traditionally baked in a springform pan, which is a deep pan with a removable bottom and sides. This makes easy work of removing the cheesecake from the pan and cutting beautiful slices. I do not recommend using any other pan for this Lemon Cheesecake or any other cheesecake recipe. I like this Nordic Ware 10-cup springform pan.

Pro Tip: I highly recommend hand washing springform pans to preserve their nonstick surface and spring mechanism.

Do I Have to Use Graham Crackers for This Lemon Cheesecake?

No. If you live somewhere they aren’t available, feel free to use digestive biscuits instead. You could also use the same amount of ground vanilla wafers, gingersnap cookies, Biscoff cookies, or any other similarly textured cookie with flavors that complement your lemon cheesecake.

How to Make a Graham Cracker Crust

• The crust is probably the simplest part of any cheesecake, and this Lemon Cheesecake is no exception!
• If you don’t have a food processor to grind the crackers, place them in a ziptop bag and use a mallet or rolling pin to grind them up.
• The finer the crust is ground, the less crumbly it will be once you go to slice the cheesecake.
• Have premade graham cracker crumbs? You’ll need 1 3/4 cups or 230 grams of graham cracker crumbs.

How to Prevent Cracks in Cheesecake

Perfectly smooth cheesecake with zero cracks requires four precautions, which I’ve listed below. If a crack does still occur, this Lemon Cheesecake is topped with lemon curd, so you should be able to disguise any imperfections anyway! You could also top with whipped cream.

1. Ingredients (and Their Temperatures) Matter

• Be sure to use full-fat cream cheese bricks. It really makes a difference!
• Don’t use cream cheese that’s meant for spreading on a bagel.
• I prefer to use Philadelphia brand cream cheese. Some store brands are watery and create a cheesecake that’s rubbery in texture.
• The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits of unblended cream cheese.
• Make sure your eggs are at room temperature, too. Separate the additional egg while cold, allowing the yolk to come to room temperature. I like to freeze my egg whites for using another day.

2. Don’t Overbeat Cheesecake Filling

• One of the absolute KEYS to making perfectly smooth and creamy cheesecake is to blend the cream cheese and sugar to oblivion.
• THEN once the eggs are added, only beat until they’re incorporated.
• If you overbeat the batter once the eggs are added, this can cause all sorts of problems, like large cracks on the cheesecake surface or sinkage in the middle.
• Scrape down the bottom and sides of the bowl and the beater attachment frequently to prevent unincorporated pockets of ingredients.

3. No Quick Temperature Changes

• Bake the cheesecake in a water bath to ensure gentle baking. Tips for that below.
• Gentle and slow heat, followed by slow cooling.
• Don’t open the oven door often while baking.
• Once the cheesecake is baked, turn off the oven, crack open the oven door, and allow it to cool slowly and gently for an hour inside the oven. I like to place a wooden spoon between the oven and the door to keep the door open about an inch.
• Only after chilling in the fridge should you remove the springform ring.

4. Don’t Overcook Cheesecake

• The oven’s residual heat will continue to cook the cheesecake.
• If your cheesecake looks slightly wobbly or jiggly in the center when the baking time has ended, that’s perfectly okay.
• Err on the side of underbaking as opposed to overbaking.
• It should look slightly dry on the surface.

How to Prepare a Water Bath for Cheesecake

There are two essentials to preparing a water bath:

1. Make sure you have a baking pan that’s deep enough and wide enough for the springform pan to fit inside. A roasting pan is ideal, but I’ve used a large cake pan or a large skillet. Get creative if you need to!
2. Protect your springform pan from the water. You don’t want water to seep through the pan’s cracks and make your crust mushy. Even if your springform pan says it’s “leakproof,” it’s probably not. Tips for this just below.

How to Prevent Water Seeping into Your Springform Pan

Place a large square of heavy-duty aluminum foil underneath the pan. You want the heavy-duty type because the bigger sheets of foil can completely encompass the base of the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. I’ve even used duct tape to seal the foil to prevent water from leaking through.

Reader Holly shared a wonderful tip for keeping the water out: “I use a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t close the bag over the top. Keeps the water out and the crust dry.”

How to Serve Lemon Cheesecake

• This part requires the most patience! You must let your Lemon Cheesecake chill in the fridge for 5 hours before serving. I usually like to let it chill overnight, just to make sure it’s completely set.
• Remove the cheesecake from the springform pan. You can leave it on the removable bottom, or move it to a serving platter.
• Top evenly with lemon curd.
• If time permits, let the cheesecake sit at room temperature for 30 minutes before serving it for the best taste and texture.
• Use a big, sharp knife like this one to cut slices. Run the knife under hot water and carefully wipe off the blade between each slice so they’re clean and pretty. Then slide a metal server underneath the graham cracker crust to ensure it doesn’t crumble.

How to Store Lemon Cheesecake

1. Store the Lemon Cheesecake in the fridge for up to 2 days after you top it with the lemon curd.
2. You can also freeze the cheesecake (without the lemon curd). Place the whole cheesecake (or individual slices) on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
3. To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.

More Cheesecake Recipes You’ll Love:

• Ultimate Classic Cheesecake
• Ultimate Peanut Butter Cheesecake
• No Bake Mini Blackberry Cheesecakes
• Oreo Cheesecake
• Raspberry Lemonade Cheesecake Bars

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Lemon Cheesecake

How to make Lemon Cheesecake that is ultra rich, creamy, and tangy. Made with a buttery graham cracker crust and topped with tart lemon curd. Learn my secrets for a perfectly smooth cheesecake with zero cracks!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chilling time 6 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 12 servings

Author Tessa Arias

Ingredients

For the crust:

• 1 3/4 cups (230 grams) graham crackers crumbs (from about 15 whole graham crackers)
• 1 tablespoon granulated sugar
• 6 tablespoons (65 grams) unsalted butter, melted

For the filling:

• 32 ounces (907 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2/3 cup (173 grams) sour cream, at room temperature
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons all-purpose flour
• 4 large eggs plus 1 egg yolk, at room temperature

For baking and finishing:

• Boiling water, for the water bath
• Prepared lemon curd, for serving**

Instructions

• Preheat the oven to 325°F.
• Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal.* Gently fold the top of the foil around the edge of the pan. Spray inside the pan with nonstick cooking spray.

Make the crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and a quarter way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

Make the filling:

• In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, lemon juice, and flour. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
• Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter.

Prepare the water bath:

• Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake the cheesecake:

• Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
• Turn off the oven heat and crack the oven door open just by 1 inch. I like using a wooden spoon between the oven and oven door to do this. Let the cheesecake cool inside the oven for 1 hour. This will prevent cracks from forming.
• Remove the cheesecake from the oven and water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cake to ensure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
• Refrigerate until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
• Release the cheesecake from the pan onto a cake stand or serving plate and top with the lemon curd. Slice using a big sharp knife, wiping it off under running hot water in between cuts. Serve.

Notes

*Place springform pan in an oven-safe roasting bag, if desired, for additional water bath leakage prevention.

**You can purchase lemon curd at the grocery store, it’s usually stored next to jams and jellies. You can also make your own – here’s a recipe.

This post was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post Lemon Cheesecake appeared first on Handle the Heat.

Rich and seriously fudgy, these cookies are chewy cookie perfection. The coconut lends a lightness that prevents them from being overly chocolaty, while also providing the most delightful chewiness and incredible flavor.

These cookies contain coconut in two forms: coconut extract and shredded coconut. As if that weren’t enough, I added chocolate in four forms: cocoa powder, semisweet chocolate bars, semisweet chocolate chips, and white chocolate chips.

Our alumni Baking School students joined forces to put this recipe to the test, and the results were nothing short of glowing! Jessica M. couldn’t help but sing their praises: “They’re SO good, maybe even a little dangerous, as my husband gobbled down quite a few! I’d describe them as a brownie-style cookie, and the coconut adds a nice, unique flavor.”

These cookies are super easy to make, requiring no mixer or additional chill time. Get the kiddos involved for a fun after-school baking project that will be ready to devour in no time!

Sprinkle of Science

How to Make Chocolate Coconut Cookies

What Type of Cocoa Powder For Chocolate Coconut Cookies?

• I prefer to use Dutch-processed cocoa powder in these cookies for the best flavor and texture. You can find Dutch-processed cocoa powder in most grocery stores, specialty kitchen shops, or online here.
• Dutch-process typically has more fat content than natural cocoa powder. That higher fat content helps to give these cookies a rich, decadent chocolate flavor and the best chewy texture.
• Because these cookies contain baking powder, you can use natural / unsweetened cocoa powder instead if that’s all you have – just note that your cookies will be lighter in color and might not be as rich and fudgy. Read more about fat in cocoa powders here.
• Learn more about Natural vs Dutch-Processed Cocoa Powder here.

What Type of Chocolate for Chocolate Coconut Cookies?

I prefer using semisweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended.

Can I Use Different Chocolate Chips?

I love the balance of flavors and the sweetness level from the chocolate chips as written, but feel free to switch up the chocolate chips as you like – just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.

The Coconut Extract

While testing this recipe, we discovered that Watkins coconut extract proved more potent than McCormick, so I provided a range of measurements for the extract in the recipe. Watkins may need the lower end, and McCormick may need the higher end – but feel free to adjust to your preference.

Does Chocolate Coconut Cookie Dough Need to be Chilled?

Chilling the cookie dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are fudgier and have a more intense coconut flavor. I prefer to scoop the dough into balls and flatten slightly, as directed in the recipe, before wrapping well in plastic and chilling.

Can I Double This Recipe?

Yes – simply double all ingredients to yield about 42 cookies.

Can I Make These Chocolate Coconut Cookies Ahead of Time?

Yes! Portion out and shape the Chocolate Coconut Cookie dough balls and wrap them in plastic wrap or move them to an airtight container before chilling for up to 48 hours. If you need to prep the cookies further in advance, follow my directions for freezing below.

How to Store Chocolate Coconut Cookies

Chocolate Coconut Cookies are best enjoyed when fresh, but they also keep nicely for a few days. Store in an airtight container at room temperature for up to 5 days.

Can You Freeze Chocolate Coconut Cookies

Yes! These cookies freeze beautifully. Freeze the pre-portioned balls of cookie dough (toppings included) in a freezer-safe container or freezer bag for up to three months. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Get all of my tips for freezing cookie dough here.

More Cookie Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Black & White Chippers
• Soft & Chewy Sugar Cookies
• Marbled Chocolate Chip Cookies
• White Chocolate Macadamia Nut Cookies
• Hostess Cupcake Cookies

Print

Chocolate Coconut Cookies

Chocolate Coconut Cookies are rich and fudgy cocoa cookies, packed with chewy flaked coconut, and studded with semisweet and white chocolate chips. These delicious cookies don’t require a mixer and are ready in just 30 minutes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Author Tessa Arias

Ingredients

• 4 tablespoons (57 grams) unsalted butter
• 4 ounces (113 grams) semisweet chocolate, finely chopped
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon milk (any kind)
• ¼ teaspoon to ½ teaspoon coconut extract, optional*
• 1 ¼ cups (159 grams) all-purpose flour
• 1/4 cup (21 grams) Dutch-process cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup (85 grams) semisweet chocolate chips**
• 1/2 cup (85 grams) white chocolate chips**
• 3/4 cup (64 grams) sweetened flaked coconut, divided

Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
• In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
• Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
• MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
• Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes

*For more coconut flavor, use between ¼ to ½ teaspoon coconut extract. In our testing, Watkins coconut extract proved more potent than McCormick.

**Optional: Add a few extra chips to top each cookie immediately after baking for picture-perfect cookies.

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