These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!! 

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate. 

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift. 

Ingredients

• cream cheese
• unsalted butter
• milk
• unsweetened shredded coconut
• sea salt
• vanilla extract
• powdered sugar
• dark chocolate
• coconut oil
• sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl. 

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. 

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball. 

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. 

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. 

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets. 

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month. 

More Sweet Easter Recipes

• Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
• Easter Chocolate Cupcakes
• Easter Cookies with Buttercream Frosting
• Easter Cake Pops
• Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? 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 Easter, friends!

Chocolate Coconut Easter Egg Recipe

Print

Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 1 tablespoon milk, at room temperature
• 3 cups unsweetened shredded coconut
• ¼ teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 3 ½ cups powdered sugar
• 16 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil
• Sprinkles, optional

Instructions

1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 
2. Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
3. Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
4. Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.  
5. Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

• Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
• This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings. 
• Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
• I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
• If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe. 
• I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge. 
• Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month. 
• You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out. 

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g

Making this Recipe?

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The post Chocolate-Covered Coconut Easter Eggs appeared first on A Classic Twist.

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Slices of jewel-toned Cara Cara oranges are placed on the bottom of the pan, then covered with a cake batter flavored with orange zest, cardamom, and vanilla. Once baked, cooled, and flipped, the orange slices create a sunny pattern and infuse each bite with delicious orange flavor. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream. 

Every now and then, I find myself craving a good upside-down cake. There’s something so special about how the fruit caramelizes and how its juices soak into the cake as it bakes. That craving led to creating this orange upside-down cake with cardamom.

It only takes 15 minutes to prep, which keeps this cake approachable and easy to make, even on a weekday. You end up with a cake that has a stunning jeweled look, thanks to the caramelized orange slices. Each slice feels like a slice of sunshine because of its bright orange color. 

Cardamom adds a cozy aromatic twist to this orange upside-down cake without overpowering the citrus flavor. I layered it so you can taste it in every bite. First, it is mixed with the sugar added to the bottom of the cake pan, where the orange slices are placed. Next, a sprinkle of it is added to the cake batter.

I used Cara Cara oranges because of their sweet flavor and gorgeous color, but this recipe is flexible. Clementines, blood oranges, tangerines, or navel oranges all work beautifully, each bringing its own flavor twist to this cake. Blood oranges are another favorite of mine and would be striking in this cake recipe. 

For the batter, you can use full-fat Greek yogurt in place of sour cream if that’s what you have on hand. The fat is important here, as it adds richness and helps carry the flavors of the orange and cardamom throughout the cake. I don’t recommend low-fat or non-fat yogurt, as it can result in a drier texture.

Each slice of cake is great on its own, but a dollop of freshly whipped cream takes it to the next level.

Let’s walk through the recipe with some pictures.

Ingredients

• unsalted butter
• ground cardamom
• granulated sugar 
• cara cara oranges
• all-purpose flour
• baking powder
• salt
• sour cream
• whole milk 
• brown sugar
• a few large eggs
• vanilla extract
• whipped cream

How to Make Orange Upside-Down Cake

Preheat the oven and grease the sides and bottom of a springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased. 

Mix some of the ground cardamom with some of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan. 

Zest one to two of the oranges until you have a tablespoon of the zest, then set it aside. Use a sharp knife to cut the very top and bottom off of each orange.

With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into thin, round slices, about ¼-inch thick. Remove any seeds if present.

Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside. 

Whisk together the flour, baking powder, salt, and remaining ground cardamom in a medium bowl. Set aside.

Whisk together the sour cream and milk in a separate, smaller bowl and set aside as well.

Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about one to two minutes). Add the remaining half a cup of granulated sugar along with the brown sugar and orange zest.

Beat on medium until light and fluffy, about two to three minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla. 

Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined.

Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined, and there are no longer any streaks of flour left.

Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter.

Bake the cake for on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean, about 40 to 50 minutes. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet. 

Leave the cake in the pan and place it on a wire rack to cool completely.

Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake, then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper.

Slice and serve with lightly sweetened whipped cream if desired. 

How to Store

This orange cardamom cake will keep well at room temperature for up to three days in an airtight container. If you need to store it longer, you can refrigerate the cake for up to seven days.

This cake can be frozen for up to three months. Be sure to wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container to protect it from freezer burn. Thaw the cake overnight in the refrigerator, then bring it to room temperature before serving.

More Winter Citrus Dessert Recipes

• Blood Orange Cheesecake
• Winter Citrus Cupcakes with Blood Orange Buttercream
• Orange Pound Cake with Orange Juice Glaze
• Winter Citrus Cake
• Blood Orange Meringue Pie with a Coconut Crust

What do you think of this beautiful upside-down orange cake recipe? What would you serve with a slice of this cake? 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!

Orange Cardamom Cake Recipe

Print

Yield: 16

Orange Cardamom Upside-Down Cake

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream. 

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• ½ cup unsalted butter, at room temperature, plus extra for greasing the pan
• 1 teaspoon ground cardamom, divided
• 1/2 cup + 2 tablespoons granulated sugar, divided
• 2-3 cara cara oranges
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup sour cream, at room temperature
• 1/3 cup whole milk, at room temperature
• 1/2 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• Whipped cream, optional for serving

Instructions

1. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased. 
2. Mix ½ teaspoon of the ground cardamom with 2 tablespoons of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan. 
3. Zest 1-2 of the oranges until you have 1 tablespoon total then set it aside. Use a sharp knife to cut the very top and bottom off of each orange. With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into round slices about ¼-inch thick. Remove any seeds if present. Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside. 
4. Whisk together the flour, baking powder, salt, and remaining ½ teaspoon of ground cardamom in a medium bowl. Set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside as well.
5. Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about 1-2 minutes). Add the remaining ½ cup of granulated sugar along with the brown sugar and orange zest. Beat on medium until light and fluffy, about 2-3 minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla. 
6. Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined. Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined and there are no longer any streaks of flour left.
7. Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter. Bake the cake for 40-50 minutes on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet. 
8. Leave the cake in the pan and place it on a wire rack to cool completely. Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper. Slice and serve with lightly sweetened whipped cream if desired. 

Notes

FAQs

What other orange varieties can I use? Cara cara oranges have a delicious flavor and a beautiful color when baked into a cake. Other great options include clementines, blood oranges, tangerines, and navel oranges.

Can I use Greek yogurt in place of the sour cream? Yes, you can use a full-fat Greek yogurt in place of the sour cream. I do not recommend using low-fat or non-fat Greek yogurt here, as the fat adds richness and helps carry the flavor.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 44mgSodium: 141mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Orange Cardamom Upside-Down Cake appeared first on A Classic Twist.

Buttery shortbread meets bold espresso and rich chocolate in these chocolate-hazelnut espresso slice-and-bake cookies! Buttery and crisp, these cookies combine the irresistible pairing of chocolate and hazelnut with aromatic espresso in a classic shortbread dough. Logs of chilled dough are sliced and baked, making prep short and easy. These slice-and-bake cookies pair perfectly with coffee and are a great addition to a holiday cookie box!

If you’re a coffee lover, you’ll adore these shortbread cookies! They have just the right touch of espresso flavor, perfectly balanced with rich chocolate and hazelnuts.

I have a few other shortbread recipes on the blog that are great for the holidays, like these Cinnamon Pecan Shortbread Cookies, Spiced Shortbread Cookies, Shortbread Thumbprint Cookies, and Toasted Coconut Shortbread Cookies. But these shortbread cookies in particular are like biting into a chocolate mocha with hazelnuts. 

This is a simple holiday slice-and-bake cookie recipe, which makes it ideal for the busy holiday season when we already have so much on our plates. The dough comes together in no time.

After making the dough, shape it into logs and chill until firm, because this makes slicing a breeze. Just before baking, roll the chilled logs in chopped hazelnuts for extra flavor and that stunning, eye-catching finish that makes these cookies a star.

I also love how versatile this recipe is. If you don’t have hazelnuts on hand or don’t like them, you can easily swap the nuts for something else, like walnuts. Walnuts pair really well with chocolate and espresso, as well as with pecans and almonds.

These cookies are perfect for adding to your annual holiday cookie boxes. If you need a guide on how to put one together, I share tips for how to make the best holiday cookie box. Not only are you guided on how to make these boxes, but I also share my best cookies to add to them. 

The holidays are such a special time of year. I hope you enjoy making these chocolate slice-and-bake cookies and some memories!

Ingredients

• whole roasted hazelnuts
• unsalted butter, softened
• granulated sugar
• a large egg
• vanilla extract
• some all-purpose flour 
• unsweetened cocoa powder
• espresso powder
• sea salt

How to Make Chocolate Hazelnut Espresso Slice and Bake Cookies

Roughly chop half of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped to make the hazelnut coating on the edges of the cookies. Or, finely chop by hand. Set aside for now.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for a minute until creamy. 

Scrape down the sides of the bowl, then add the sugar. 

Beat on medium until fluffy, for about two minutes.

Separate the egg yolk from the egg white. Reserve the egg white in a small bowl, then place it in the fridge for later. 

Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.

Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl, then whisk to combine. 

With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.

Turn the dough out onto a large piece of parchment paper. The dough should be easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour. 

Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long. 

Wrap each dough log in plastic wrap and place it in the fridge to chill for a few hours or overnight.

Preheat the oven to 350 degrees and line a few large baking sheets with parchment paper. 

Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge. 

Unwrap the first log of dough. Brush the egg white on the outside of the dough, then roll it in the finely chopped hazelnuts. 

Repeat with the second log. Trim off the very ends of each log and discard. 

Use a sharp knife to slice the dough into half-inch-thick cookies. Place the cookies at least one to half an inch apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.

Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set. 

Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.

How to Store

Since these are made with a shortbread-style dough, they will last up to a week, though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

More Holiday Cookie Recipes

• Spiced Hazelnut Linzer Cookies
• Spice Drop Cookies
• Chocolate Orange Cookies
• Double Ginger Molasses Cookies
• Brown Butter Sugar Cookies

What do you think of this amazing chocolate shortbread 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 holiday baking, friends!

Chocolate Hazelnut Slice and Bake Cookie Recipe

Print

Yield: 22 cookies

Chocolate Hazelnut Espresso Slice and Bake Cookies

Buttery shortbread meets bold espresso and rich chocolate in these chocolate-hazelnut espresso slice-and-bake cookies! Buttery and crisp, these cookies combine the irresistible pairing of chocolate and hazelnut with aromatic espresso in a classic shortbread dough.

Prep Time 20 minutes

Cook Time 18 minutes

Cooling Time 3 hours

Total Time 3 hours 38 minutes

Ingredients

• 1 cup whole roasted hazelnuts
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour, plus extra for handling the dough as needed
• ½ cup unsweetened cocoa powder
• 1 heaped tablespoon espresso powder
• ½ teaspoon sea salt

Instructions

1. Roughly chop ½ cup of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped. Or, finely chop by hand. Set aside for now.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for 1 minute until creamy. Scrape down the sides of the bowl then add the sugar. Beat on medium until fluffy, about 2 minutes. Separate the egg yolk from the egg white. Reserve the egg white in a small bowl then place it in the fridge for later. Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
3. Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl then whisk to combine. With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.
4. Turn the dough out onto a large piece of parchment paper.  The dough should be
   easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour. Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long. Wrap each dough log in plastic wrap and place in the fridge to chill for 3-4 hours or overnight.
5. Preheat the oven to 350 degrees and line 1-2 large baking sheets with parchment paper. Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge. Unwrap the first log of dough. Brush the egg white on the outside of the dough then roll in the finely chopped hazelnuts. Repeat with the second log. Trim off the very ends of each log and discard. Use a sharp knife to slice the dough into ½-inch thick cookies. Place the cookies at least 1 ½ inches apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.
6. Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set. Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.
7. Store cookies in an airtight container and enjoy within 5-7 days.

Notes

• If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer
• If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer. Freeze for up to 1 month. When ready to bake, allow them to thaw in the fridge overnight, then proceed with the recipe.
• Whole raw hazelnuts can be used instead of roasted ones, though I prefer the roasted ones since most of the outer skin has been removed.
• Use a sharp knife to slice the cookies. Rather than sawing back and forth, make a quick cut from top to bottom. This ensures the dough stays intact without breaking and yields beautiful, even slices.
• The dough needs to be chilled for a minimum of 3 hours in order to allow the flour to hydrate and for the butter to solidify. It can be chilled for up to 2 days before sliced and baked.
• Though you can use either Dutch process cocoa or natural cocoa here, I prefer the flavor of Dutch process cocoa in these cookies. It has a smoother flavor that pairs well with the espresso and hazelnuts.
• These cookies lend themselves well to packing in tins and boxes for the holidays!

FAQs

Can I make these with different nuts? Yes, you can use different nuts. Walnuts pair really well with the chocolate and espresso flavors along with pecans and almonds.

How long will these cookies last once baked? Since these are made with a shortbread style dough, they will last up to a week though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Hazelnut Espresso Slice and Bake Cookies appeared first on A Classic Twist.

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

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

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

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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

Toggle ingredient group

• 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:

Toggle ingredient group

• 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

1. 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.
2. 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.
3. 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. 
4. 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.
5. 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. 
6. 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.
7. 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. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. 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. 
3. 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. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Pyrex Glass Mixing Bowl Set (3-Piece)
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Making this Recipe?

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

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Hey there, and welcome back, friends.

You are in for a frosty treat!

Pistachio is still having a moment, and I’m here for it! I’ve been a big fan of pistachios for as long as I can remember. Their light, delicate flavor turns anything into something worth nibbling on.

If you love pistachio, give these recipes a try: Salted Pistachio Chocolate Chunk Cookies, Orange Chiffon Cake with Pistachio-Cardamom Swirls, Rosewater Pavlova with Strawberries and Pistachio, Pink Moscato Panna Cotta with Pistachios, and White Chocolate Semifreddo with Pistachios and Raspberries.

I hate complicated ice cream recipes. I don’t have the patience to work an ice maker or freeze a container of ice cream ahead of time to use a Ninja Creami, but this ice cream recipe is no-churn!

The whipping cream in the recipe keeps the ice cream light and scoopable, eliminating the need for an ice cream maker to churn it.

Now this recipe does use pistachio paste, which you can find at your local grocery store or on Amazon. So I guess it is a tiny bit complicated, but if you’re like me, you’re always making an Amazon order, so add it to your shopping cart.

You can use pistachio butter instead of pistachio paste as long as it is pure and unsweetened.

I did cheat with the color of this ice cream a little bit by adding a few drops of natural green food coloring to make it more vibrant. Real pistachio paste gives this ice cream a soft green hue, and food coloring brightens it just a little.

If you want your pistachios to stay on top of the cream, make sure you wait an hour or two after putting the ice cream in the freezer to harden before sprinkling the pistachios over the top.

What I love about this ice cream, besides the flavor, is that you can mix it up by adding mini dark chocolate chips alongside the roasted chopped pistachios.

If you cannot have dairy, you can use coconut cream and unsweetened condensed coconut milk instead. It will change the texture a little, giving you a more dense ice cream.

Ingredients

• a can of sweetened condensed milk
• cold heavy whipping cream
• some high-quality pistachio paste (pure, unsweetened)
• vanilla extract
• almond extract (optional, but highly recommended)
• pinch of sea salt
• roasted pistachios

How to Make Homemade Pistachio Ice Cream

In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream gently into the pistachio base until thoroughly combined.

Stir in half a cup of the chopped pistachios.

Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.

Cover and freeze for at least 6 hours or until firm.

Let it sit at room temperature for 5 minutes before scooping.

How to Store

This homemade ice cream is best enjoyed within 2 weeks for the freshest taste and texture.

More Homemade Ice Cream Recipes

• Nutella Ice Cream (No Churn)
• Chocolate Ice Cream with Peanut Butter Swirls
• Chocolate Coconut Ice Cream (No Churn)
• Snickerdoodle Ice Cream (No Churn)
• Coffee Caramel Ice Cream (No Churn)

What do you think of this amazing pistachio ice cream recipe? What would you serve with a scoop of this ice cream? 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 summer, friends!

Pistachio Ice Cream Recipe

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Yield: 1 pint of ice cream

Pistachio Ice Cream (No Churn)

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups cold heavy whipping cream
• 1/2 cup high-quality pistachio paste (pure, unsweetened)
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, but highly recommended)
• Pinch of sea salt
• 3/4 cup chopped roasted pistachios (divided)

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold the whipped cream gently into the pistachio base until thoroughly combined.
4. Stir in half a cup of the chopped pistachios.
5. Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
6. Cover and freeze for at least 6 hours or until firm.
7. Let it sit at room temperature for 5 minutes before scooping.

Notes

1. Use pure pistachio paste (100% pistachios, no added sugar) for the best flavor and color.
2. Add a few drops of natural green food coloring if you want a more vibrant color.
3. To keep the pistachios on top from sinking, freeze the ice cream for 1–2 hours first, then sprinkle them on once it’s slightly firm.

FAQs

1. Can I use pistachio butter instead of pistachio paste?

Yes, as long as it’s pure and unsweetened, but the flavor may be slightly milder.

2. How long does it last in the freezer?

It’s best enjoyed within 2 weeks for the freshest taste and texture.

3. Is the green color natural?

Real pistachio paste gives a soft green hue. Add natural food coloring if you want a brighter shade. (Just a tiny drop of green gel food coloring was added for the photo; the natural color is much paler

Variations:

• Fold in mini dark chocolate chips alongside the roasted chopped pistachios.
• For a vegan version, you can try using coconut cream and sweetened condensed coconut milk instead of dairy. The texture might differ.
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart CIM-42PC Ice Cream Maker, White
• 
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• 
  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 69mgSodium: 121mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pistachio Ice Cream (No Churn) appeared first on A Classic Twist.

This virgin cherry Moscow mule is a refreshing, non-alcoholic twist on the original cocktail. Bursting with cherry flavor, this easy mocktail combines muddled fresh cherries with lime juice and zingy ginger beer. The cherries and lime create the perfect sweet-tart combination, while the ginger beer packs a fizzy and spicy punch. Garnished with a cherry on top, this virgin cocktail is perfect for all ages and occasions.

This mocktail is not just about flavor; it’s a celebration of fresh and vibrant summer ingredients.

This drink comes together with only a few simple ingredients. The muddled fresh cherries provide a natural sweetness that goes perfectly with the zesty lime juice. The ginger beer keeps it non-alcoholic and adds a fizzy kick.

You can easily turn this drink into an alcoholic drink by adding some vodka along with the ginger beer. I suggest offering your party guests the option to make it either way.

Cherries are the star of this drink. Since there’s only 3 ingredients in this mocktail, it really relies on the flavor of fresh cherries so I do not recommend using frozen cherries.

We all know a classic mule is served in a copper mug but here’s a little secret, it’s okay to serve it in a glass too!

Historically, Moscow mules were served in copper mugs to keep them cold and frosty since copper is more thermally conductive than glass. Did you know that???

You can serve this mocktail in any 16-ounce glass you like. If you want to ensure the drink stays nice and frosty, chill your glass in the freezer for 1-2 hours first.

Ingredients

• a few sweet cherries
• freshly squeezed lime juice
• ice
• ginger beer

How to Make a Non-Alcoholic Cherry Moscow Mule

Add the cherries and lime juice to a 16-ounce glass or copper mug.

Muddle the cherries until they are very juicy.

Fill the glass with ice.

Then top with ginger beer.

If desired, garnish each glass with a cherry and a slice of lime.

How to Make Ahead

You can prep that drink ahead of time by squeezing the fresh lime juice and cleaning the cherries and removing the pits. I recommend assembling the drink before serving to preserve the freshness.

More Mocktail Recipes

• Lemon Elderflower Mocktail
• Blood Orange Mocktail with Rosemary Honey Syrup
• Strawberry Cucumber Limeade
• Coconut Coolers

What do you think of this refreshing cherry Moscow mule recipe? What would you serve with this mocktail? 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!

Virgin Cherry Moscow Mule Recipe

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Yield: 1 serving

Virgin Cherry Moscow Mule

This virgin cherry Moscow mule is a refreshing, non-alcoholic twist on the original cocktail. Bursting with cherry flavor, this easy mocktail combines muddled fresh cherries with lime juice and zingy ginger beer.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 5-6 sweet cherries, pitted
• 1-ounce lime juice, freshly squeezed
• Ice
• 4-6 ounces ginger beer, chilled

Instructions

1. Add the cherries and lime juice to a 16-ounce glass or copper mug. Muddle the cherries until they are very juicy.
2. Fill the glass with ice then top with ginger beer. If desired, garnish each glass with a cherry and a slice of lime.

Notes

• Sour cherries can be used instead of sweet ones, but you will most likely want to add a touch of simple syrup to balance the tartness.
• For a smoother drink, muddle the cherries & lime juice in a cocktail shaker then strain the mixture into a glass, pressing on the cherry pieces to help extract the juices. Top with ice then top with ginger beer.

Can I use frozen cherries? Since there’s only 3 ingredients in this mocktail, it really relies on the flavor of fresh cherries so I do not recommend using frozen cherries.

Can I turn this into a cocktail? Absolutely! Add 1 1/2 ounces of vodka along with the ginger beer.

Do I need to serve it in a copper mug? No, you do not need to serve this virgin Moscow mule in a copper mug. Historically, Moscow mules were served in copper mugs to keep them cold and frosty since copper is more thermally conductive than glass. You can serve this mocktail in any 16-ounce glass you like. If you want to ensure the drink stays nice and frosty, chill your glass in the freezer for 1-2 hours first.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cocktail Glasses 10 oz
• 
  Old Fashioned Whiskey Glasses

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 53mgCarbohydrates: 107gFiber: 1gSugar: 102gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Virgin Cherry Moscow Mule appeared first on A Classic Twist.