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Iced Cinnamon Apple Oatmeal Cookies

Zainab Mansaray — Tue, 22 Sep 2026 10:29:00 +0000

Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy Fall flavors. With just 10 minutes of prep and no chilling required, these apple cookies come together easily. Topped with simple icing flavored with a dash of nutmeg and vanilla, and packed with tender apple pieces, these Fall cookies are a must-bake this season!

After a day of apple picking, you need a quick treat. With just 10 minutes of prep time, these cinnamon apple oatmeal cookies are the perfect treat!

The oatmeal gives these cookies a heartiness that is perfect this time of year. And with little pieces of apple throughout the cookie, every bite is a treat.

I used the icing to add a little bit more flavor to these cookies. Just like cinnamon apple donuts have nutmeg, I added a dash of nutmeg to the icing. It gives it a warm, spiced flavor that reminds me of Fall!

I’m a big fan of using vanilla bean paste in recipes, but if you don’t have any on hand, you can absolutely use vanilla extract instead, in both the cookies and the icing. The flavor will be slightly different. Vanilla bean paste has a deeper, more intense vanilla flavor.

Now that we’ve covered the vanilla bean paste, we need to talk about storage. Most cookies can be frozen without any issues. But because these cookies are made with fresh apple pieces, I don’t recommend freezing the baked cookies. The moisture from the apples can cause the cookies to soften quite a bit as they thaw, changing that lovely soft and chewy texture.

However, the good news is that you can easily freeze the unbaked cookie dough instead. Scoop the dough into portions, freeze the dough balls on a parchment-lined plate or tray, and then transfer them to freezer bags once they’re completely frozen. When the cookie craving strikes, you can bake them straight from the freezer. Just place the frozen dough on a parchment-lined baking sheet and add about 1 to 2 minutes to the baking time.

Ingredients

all-purpose flour
old-fashioned rolled oats, not quick-cooking oats
ground cinnamon
ground ginger
ground nutmeg
baking soda
sea salt
unsalted butter
brown sugar
a few large eggs
vanilla bean paste, or vanilla extract
a Granny Smith apple
powdered sugar
milk

How to Make Iced Cinnamon Apple Oatmeal Cookies

Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.

Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.

Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes.

Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.

Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.

Using a 1-ounce (2 tablespoons) cookie scoop, scoop up level portions of the dough.

Place them at least 2 inches apart on the lined baking sheets.

Bake the cookies for 14-16 minutes, until golden around the edges and just set.

Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.

Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk, a splash at a time, until it reaches a drizzleable consistency.

It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies.

Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.

How to Store

Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

More Fall Cookie Recipes

What do you think of this amazing Fall cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Iced Cinnamon Apple Oatmeal Cookie Recipe

No Ratings

Yield: 15

Iced Cinnamon Apple Oatmeal Cookies

Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy fall flavors.

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 45 minutes

Total Time 1 hour 11 minutes

Ingredients

For the cookies

1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats, not quick-cooking oats
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon sea salt
½ cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla bean paste, or vanilla extract
1 cup finely chopped Granny Smith apple, or other firm apple variety

For the icing

1 cup powdered sugar, sifted
1 pinch sea salt
⅛ teaspoon ground nutmeg
¼ teaspoon vanilla bean paste, or vanilla extract
1-2 tablespoons milk

Instructions

Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.
Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.
Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.
Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.
Using a 1-ounce (2 tablespoon) cookie scoop, scoop up level portions of the dough. Place them at least 2 inches apart on the lined baking sheets. Bake the cookies for 14-16 minutes until golden around the edges and the edges are just set. Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.
Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk a splash at a time until reaching a drizzleable consistency. It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies. Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.
Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

Notes

Recipe Notes

Any firm apple can be used in place of the Granny Smith such as Pink Lady, Honeycrisp, or Cosmic Crisp. You’ll need 1 medium apple in order to yield 1 cup of finely chopped apple.

Recipe Tips and Testing Notes

Be sure to use old-fashioned rolled oats instead of quick-cooking oats. Quick-cooking oats absorb more moisture during baking, resulting in a softer texture rather than a chewy one.
I personally love the tartness of a Granny Smith apple in these cookies because it pairs well with the sweetness of the cookies and the icing. Feel free to use any firm apple variety here that will hold its shape during baking.
The nutmeg in the icing adds extra depth to the warm spice of the cinnamon. Freshly grated nutmeg offers the best flavor, but you can swap in additional cinnamon if you do not have nutmeg on hand.
These cookies have the best texture on the day they’re made since the pieces of apple and the icing will release moisture into the cookies over time. Their texture becomes softer and less chewy, but they’re still delicious!
The chewy texture of these cookies relies on the combination of the old fashioned oats, the extra egg yolk, the brown sugar, and baking them until they are just set.

FAQs

Can I use vanilla extract instead of vanilla bean paste? Yes, you can swap vanilla extract for the vanilla bean paste in the cookies and the icing. The cookies' flavor will vary slightly, as vanilla bean paste has a deeper, more intense flavor.

Can I freeze these cookies? Freezing the baked cookies is not recommended, as their texture softens significantly as they thaw due to the apple pieces. However, you can easily freeze balls of unbaked dough and bake them straight from the freezer. Use a scoop to portion the dough, freeze the portions on a parchment-lined plate or tray, and then transfer them to freezer bags once fully frozen. When you are ready to bake, place the frozen dough balls onto a parchment-lined sheet and bake according to the recipe instructions, adding 1–2 minutes to the total baking time.

Fresh Peach Snacking Cake Recipe

Zainab Mansaray — Wed, 29 Jul 2026 10:34:00 +0000

This fresh peach snacking cake is soft, moist, and topped with a layer of tender, juicy peaches. A simple vanilla cake batter flavored with lemon zest is topped with thinly sliced peaches, then baked until golden brown. This peach cake is easy and unfussy, making it perfect for brunch or a simple summer dessert. Serve it as-is or dust it with powdered sugar right before serving!

Hey there, and welcome back, friends.

Sometimes you just need a simple, rustic cake made with seasonal fruit. This peach snack cake is the perfect example of that! With summer being so busy and hot, we need something easy to make for dessert.

This cake recipe is versatile too! You could use any seasonal fruit, not just ripe, juicy peaches. I’m thinking plums, apples, pears, etc., would be great options. I know you’ll find yourself baking this cake again and again!

It’s not just a snack cake for enjoying with tea or coffee, but it’s also an easy weeknight dessert recipe. It’s a light dessert that is great for any occasion.

Let’s chat a little about the ingredients. I used lemon zest to brighten the peach flavor. I chose fresh peaches as the main ingredient.

Frozen peaches aren’t the best choice since they’re usually cut into larger slices or chunks that don’t arrange as nicely over the batter. They also release extra moisture as they bake, which can affect the finished texture of the cake.

With all of the activities over the summer and with the kids home, we need unfussy cakes! Save the fancy cake decorating for over the winter. There are no fancy decorating techniques needed for this snack cake. The peach slices are beautiful on their own. A light dusting of powdered sugar is all that is needed to make this cake elegant.

The next time you see fresh peaches at your grocery store or farmer’s market, grab some and make this cake! You won’t regret it and your family will love it!

Ingredients

a few fresh peaches
brown sugar
all-purpose flour
sea salt
baking powder
baking soda
granulated sugar
vegetable oil
sour cream
a few large eggs
vanilla bean paste, or vanilla extract
lemon zest
powdered sugar, optional for serving

How to Make a Peach Snacking Cake

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.

Toss the peaches with the brown sugar in a small bowl and set aside.

Whisk together the flour, salt, baking powder, and baking soda in a large bowl.

In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.

Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick.

Pour the batter into the prepared pan and spread it into an even layer.

Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.

Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.

Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.

Dust the cake with powdered sugar if you like before slicing and serving.

How to Store

Store homemade peach snack cake at room temperature in an airtight container for up to two days or store in the fridge for up to five days.

More Peach Dessert Recipes

What do you think of this homemade peach cake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Peach Cake Recipe

No Ratings

Yield: 12

Fresh Peach Snacking Cake

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

1 ½ cups thinly sliced fresh peaches, about 3 small or 2 medium peaches
1 tablespoon brown sugar, packed
1 ½ cups all-purpose flour
½ teaspoons sea salt
1 teaspoon baking powder
¼ teaspoon baking soda
⅔ cup granulated sugar
½ cup vegetable oil
⅔ cup sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla bean paste, or vanilla extract
2 teaspoons lemon zest, from about 1 medium lemon
Powdered sugar, optional for serving

Instructions

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Toss the peaches with the brown sugar in a small bowl and set aside.
Whisk together the flour, salt, baking powder, and baking soda in a large bowl.
In a separate smaller bowl, whisk together the sugar, vegetable oil, sour cream, eggs, vanilla bean paste, and lemon zest until smooth.
Add the wet ingredients to the bowl with the dry ingredients and whisk until just combined. The batter will be creamy and thick. Pour the batter into the prepared pan and spread it into an even layer. Arrange the peach slices on top by hand, rather than dumping them all at once. Leave any accumulated juices in the bowl.
Bake the cake on the middle rack of the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake are beginning to pull away from the pan.
Cool the cake in the pan on a wire rack for at least 30 minutes. Slide a palette knife around the edge of the cake to help loosen it before removing the ring.
Dust the cake with powdered sugar if you like before slicing and serving.

Notes

The cake needs to cool for at least 30 minutes before slicing and serving but you can let it cool completely if you prefer.

Recipe Tips and Testing Notes

Slice the peaches to a thickness of approximately ⅛-inch.
Ripe peaches that are still on the firm side work best. Peaches that are too ripe tend to fall apart when tossed with the brown sugar.
Do not dump the peaches on top of the cake. Instead, arrange them evenly over the surface. There’s no need to press them into the batter.
In testing, both sour cream and whole milk Greek yogurt worked in the cake. I prefer the richness and flavor of the cake made with sour cream.
The combination of vegetable oil and sour cream ensures the cake remains soft and moist. I do not recommend substituting melted butter for vegetable oil, as it may result in a drier, crumbly texture.
You can also make this cake with an equal amount of sliced apricots, plums, or nectarines.

Do I need to use a springform pan? A 9-inch springform pan is the best option since it is deep enough to allow plenty of room for the cake to rise during baking. If you don’t have a springform pan, you can use a 9-inch cake pan that is at least 2 inches deep.

Can I use frozen peaches? No, I do not recommend using frozen peaches for this recipe. They are typically pre-cut into large slices or diced, which does not work well for this specific cake.

Mini Pavlovas with Cranberry Curd

Zainab Mansaray — Tue, 16 Dec 2025 11:00:00 +0000

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.

These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.

But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert.

Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd.

Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect.

I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.

Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas.

Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch.

The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal.

If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.

It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue.

This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance.

Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests.

Ingredients

fresh cranberries
orange juice
granulated sugar
a few eggs
unsalted butter
vanilla bean paste
cornstarch
cream of tartar
optional garnishes like orange slices, pomegranate arils, & rosemary sprigs

How to Make Mini Pavlovas

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so.

Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy.

Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.

Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat.

Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes.

Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.

To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.

Preheat the oven and line a large baking sheet with parchment paper.

Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.

Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.

Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue.

Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes).

With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time.

Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.

Divide the meringue into six mounds on the lined baking sheet using the circles as a guide.

Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.

Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.

When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates.

Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

How to Store

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.

More Cranberry Dessert Recipes

What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Pavlova Recipe

No Ratings

Yield: 6

Mini Pavlovas with Cranberry Curd

Prep Time 45 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

For the cranberry curd

1 12-ounce bag fresh cranberries
¾ cup orange juice
¾ cup granulated sugar
3 egg yolks, from 3 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla bean paste
Orange slices, optional for garnish
Pomegranate arils, optional for garnish
Rosemary sprigs, optional for garnish

For the mini pavlovas

⅔ cup granulated sugar
2 teaspoons cornstarch
4 egg whites from 4 large eggs, at room temperature
½ teaspoon cream of tartar
1 teaspoon vanilla bean paste

Instructions

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

Notes

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.

FAQs

Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.

Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.

What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!

Rosemary Brown Butter Popovers with Cranberry Orange Butter

Zainab Mansaray — Wed, 22 Oct 2025 10:34:00 +0000

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy.

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste.

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu.

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

salted butter
fresh rosemary
a few large eggs
whole milk
some grated Parmesan cheese
all-purpose flour
sea salt
dried cranberries
orange
honey
ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”.

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary.

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes.

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left.

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin.

Drizzle the browned butter and rosemary over the top of the batter, then mix it in.

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven.

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

More Fall Side Recipes

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

No Ratings

Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

3 tablespoons salted butter, diced
1 tablespoon finely chopped fresh rosemary
4 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
¼ cup grated parmesan cheese
1 1/2 cups all-purpose flour
½ teaspoon sea salt

For the cranberry orange butter:

¼ cup dried cranberries, finely chopped
1 cup salted butter, softened to room temperature
1 large orange, zested
2 tablespoons honey
½ teaspoon ground cinnamon

Instructions

Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in.
Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.
While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.
Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped.
It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together.
If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter.
For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference!
A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results.
If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm.
Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin.

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter.

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The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

Chai Vanilla Bean Hot Toddy

Zainab Mansaray — Wed, 01 Oct 2025 10:00:00 +0000

This chai vanilla bean hot toddy is a cozy and warmly spiced twist on the classic. Freshly brewed chai is supplemented with cinnamon sticks and whole cardamom to ensure a nicely spiced base. Honey lends natural sweetness while orange juice adds a bright, citrusy lift. Vanilla beans add richness and complement the sweet notes in the bourbon. Whether you’re winding down on a chilly evening or fighting a seasonal chill, this cozy and warm tipple is the perfect blend of spice and comfort.

You are in for a cozy treat!

Cold weather calls for hot toddies! If you’re not familiar with a hot toddy, let’s break it down! It’s a mixture of a spirit, we’re using bourbon or whiskey, hot water, and some honey.

But this hot toddy has a comforting twist. Brewed chai tea takes the place of plain hot water, infusing the drink with those beloved spices and an extra layer of warmth.

Speaking of spices, this recipe uses the whole version of the spices instead of the ground version. We’re talking cinnamon sticks and whole green cardamom pods. It’s important to stick to using whole spices instead of ground, because ground spices can add a grittiness to your drink and less flavor, and we want flavor!

You can make this hot toddy into a mocktail by using a simple swap that is perfect for Fall, making it a warm drink everyone can enjoy. Substitute an equal amount of apple cider or apple juice for the bourbon or whiskey.

Since we’re all about flavor at A Classic Twist, I highly recommend using chai tea bags to make this drink. Chai concentrate can be overly sweet and lacks the freshness that you taste when you brew a fresh cup of chai tea.

I almost forgot to talk about the other star of the show, the vanilla bean flavor! A little vanilla bean paste turns this hot toddy into an irresistible Fall drink! I hope you enjoy sipping it as the weather turns cooler as much as I have!

Ingredients

water
a few cinnamon sticks
whole green cardamom pods
orange peel
chai tea bags
some honey
bourbon or whiskey
vanilla bean paste
fresh orange juice
a few orange slices, optional for garnish

How to Make a Chai Tea Hot Toddy

Add the water to a small pot. Gently crush the cinnamon stick and cardamom pods with the back of your knife or a mortar and pestle, then add to the water along with the orange peel.

Bring the water to a low boil over medium-high heat. Boil for 5 minutes, then remove from the heat and add the tea bags.

Cover and steep for 10 minutes.

Strain out the tea bags, spices, and orange peel, then return the steeped tea to the pot over medium heat.

Stir in the honey, then warm until the tea is steaming.

Remove from the heat, then stir in the bourbon, vanilla bean paste, and orange juice.

For easier serving and pouring, you can pour the hot toddy mixture into a teapot. Divide the hot toddy between two mugs.

Garnish with an orange slice & cinnamon stick.

Serve with extra honey on the side.

How to Store

If you happen to have leftovers of this hot toddy, you can store it in the fridge for a few days and then reheat when you are ready to sip it.

More Fall Drink Recipes

What do you think of this cozy Fall drink recipe? What would you serve with these hot toddies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Chai Tea Hot Toddy Recipe

No Ratings

Yield: 2 servings

Chai Vanilla Bean Hot Toddy

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 cups water
2 cinnamon sticks, plus extra for garnish
1 teaspoon whole green cardamom pods
4-inch piece orange peel
4 chai tea bags
2 tablespoons honey, plus extra for serving
2 ounces (4 tablespoons) bourbon, or whiskey
1 teaspoon vanilla bean paste
3 tablespoons fresh orange juice
2 orange slices, optional for garnish

Instructions

Add the water to a small pot. Gently crush the cinnamon stick and cardamom pods with the back of your knife or a mortar and pestle, then add to the water along with the orange peel. Bring the water to a low boil over medium-high heat. Boil for 5 minutes, then remove from the heat and add the tea bags. Cover and steep for 10 minutes.
Strain out the tea bags, spices, and orange peel, then return the steeped tea to the pot over medium heat. Stir in the honey, then warm until the tea is steaming.
Remove from the heat, then stir in the bourbon, vanilla bean paste, and orange juice. For easier serving and pouring, you can pour the hot toddy mixture into a teapot. Divide the hot toddy between two mugs. Garnish with an orange slice & cinnamon stick. Serve with extra honey on the side.

Notes

You’ll need 1-2 oranges for the peel, juice, and garnish, depending on their size.

Chai is caffeinated, so if you want a decaffeinated version, make sure to use decaffeinated chai tea bags.

Keep leftovers in the fridge. Re-warm leftovers in a pot over medium on the stove or in the microwave.

An equal amount of vanilla extract may be used in place of the vanilla bean paste if needed for similar results.

FAQs

Can I use ground cinnamon and cardamom instead of the whole spices? No, I do not recommend using ground spices instead of whole ones. They will add grit to the toddy and will produce a less flavorful brew than whole spices.

Can I make a mocktail version? Yes, you can easily make a flavorful mocktail by swapping in an equal amount of apple cider or apple juice for the bourbon.

Can I use a liquid chai concentrate instead of chai tea bags? No, I do not recommend using a store-bought chai concentrate. Chai concentrates are typically sold already sweetened and do not taste as fresh as when brewed on the spot.

Pecan Pie Brownies

Zainab Mansaray — Tue, 23 Sep 2025 10:00:00 +0000

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

cocoa powder
all-purpose flour
unsalted butter
dark chocolate
a variety of sugars like brown sugar, granulated sugar, & honey
vanilla extract
a few large eggs
salt
flaky sea salt, such as Maldon, plus extra for garnish
raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days.

More Fall Dessert Recipes

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

No Ratings

Yield: ~12 brownies

Pecan Pie Brownies

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

½ cup cocoa powder
½ cup all-purpose flour
6 tablespoons unsalted butter
2 ounces dark chocolate, roughly chopped
½ cup brown sugar, packed
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, at room temperature
½ teaspoon salt

For the pecan pie layer:

⅓ cup brown sugar, packed
6 tablespoons honey
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
1 ½ cups raw pecan halves

Instructions

Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.
Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.
Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.
Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days.

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

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Rosemary Brown Butter Popovers with Cranberry Orange Butter

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