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Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

by 8 Comments

What could be better than pumpkin pie for Thanksgiving? A Pecan Crumble Pumpkin Cobbler! Add some whipped cream and a Caramel Drizzle... It's sure to be a family favorite!

Pecan Crumble Pumpkin Cobbler

Pecan Crumble Pumpkin Cobbler

This Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie. For one thing, there's no crust to roll out. And the secret ingredient....a boxed cake mix.

Part of the cake mix is combined with butter, egg, and baking powder and spread into the bottom of a 9 by 13 inch pan. How easy is that for a crust?!

pumpkin-cake-1

The filling is made from traditional pumpkin pie ingredients.

Pecan Crumble Pumpkin Cake

The pumpkin filling is spread over the bottom layer.

pumpkin-cake-2

¾ of the cake mix is reserved and mixed with butter and sugar to form the crumb topping which is sprinkled on top.

Pecan Crumble Pumpkin Cake

Pecan Crumble Pumpkin Cake

Chopped pecans are sprinkled on last for flavor and crunch.

Pecan Crumble Pumpkin Cake

The Pecan Crumble Pumpkin Cobbler is baked at 350 until the top starts turning golden brown, and viola! As easy as pie...No! Easier!

Drizzle with Caramel Sauce and top with whipped cream or eat it plain as it is, either way it's delicious!

Pecan Crumble Pumpkin Cobbler pumpkin-cobbler2

Recipe

pumpkin cobbler

Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

Kelly
Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie.  The secret ingredient....a boxed cake mix.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 470 kcal

Ingredients
  

For the crust:

  • 1 box yellow cake mix reserve ¾ cup for topping
  • ½ teaspoon baking powder
  • 1 stick butter melted (½ cup, 4oz, 115g)
  • 1 large egg beaten

For the pumpkin filling:

  • 29 oz canned pumpkin not pie filling (822g)
  • 3 eggs beaten
  • ½ cup brown sugar 3.75oz, 107g
  • ¼ cup white granulated sugar 1.75oz, 50g
  • ⅔ cup evaporated milk 6oz, 170g
  • 1 ½ teaspoons pumpkin pie spice or cinnamon

For topping:

  • ¾ cup reserved cake mix
  • ½ cup white granulated sugar 3.5oz, 100g
  • 4 tablespoons butter cold (2oz, 57g)
  • 1 cup chopped pecans

For serving:

Instructions
 

For the crust:

  • Combine crust ingredients and spread onto bottom of 9 by 13 baking pan that has been buttered or sprayed with nonstick cooking spray.

For the pumpkin filling:

  • Mix pumpkin filling ingredients until thoroughly combined and pour into baking dish on top of crust layer.

For the topping:

  • Combine ¾ cup reserved cake mix, sugar, and butter. Crumble together with fingers and sprinkle on top of pumpkin filling.
  • Sprinkle 1 cup chopped pecans on top.
  • Bake at 350 F until golden brown on top, about 1 hour.
  • Drizzle with Caramel Sauce and top with whipped cream.

Notes

  • Drizzle with Caramel Sauce and top with whipped cream or eat it plain as it is, either way it's delicious!

Nutrition

Calories: 470kcalCarbohydrates: 66gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 464mgPotassium: 279mgFiber: 4gSugar: 44gVitamin A: 11136IUVitamin C: 3mgCalcium: 184mgIron: 2mg
Keyword pumpkin cobbler
Tried this recipe?Let us know how it was!

Easy Caramel Sauce

by 4 Comments

This Easy Caramel Sauce recipe makes a deliciously smooth and luscious caramel sauce that you just can't get enough of with perfect texture and perfect flavor.  It's pure caramel deliciousness with specks of vanilla bean - the best I've ever had!

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

This easy to make caramel sauce is pure and simple with only 5 ingredients: sugar, cream, water, vanilla, and salt. Homemade Caramel Sauce can be intimidating, but it needn't be. No thermometer is necessary as judging by the color will give excellent results. Heat the sugar to your desired intensity, from pale honey to deep amber or anywhere in between. If you like a mild caramel sauce, heat the sugar to a pale, honey color. If you like a stronger, more bitter caramel flavor, heat the sugar to a deep amber.

If using a vanilla bean, scrape the seeds out and put the seeds and the pod into the sugar before boiling to extract the maximum flavor.  Heat the cream gently and be careful that a skin doesn't form on the top. The caramel will have lumps in it. I usually wait to start heating it midway through the boiling of the sugar. Add the hot cream little by little to the boiling caramel. It will bubble up and overflow.

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

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Recipe

caramel sauce being poured into a bowl

Easy Caramel Sauce

Kelly
How to Make Caramel Sauce WITHOUT a candy thermometer! Takes just 15 minutes and is SO much better than store-bought.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 158 kcal

Ingredients
  

  • ½ cup water 4oz, 115 g
  • 1 cup sugar 7oz, 198g
  • 1 cup heavy cream 8 oz, 225g
  • ⅛ teaspoon salt
  • ¼ vanilla bean or ½ teaspoon vanilla

Instructions
 

  • Split open the ¼ vanilla bean and scrape out the seeds.
  • Combine water, sugar, salt, and vanilla bean seeds and pod in a 3-quart saucepan over medium heat.
  • Stir the syrup until it comes to a boil.
  • Continue cooking until the syrup is a light golden color, swirling the pan for even caramelization.
  • Once the caramel is a light golden color, lower the heat and cook until the caramel is a light amber color.
  • While syrup is cooking, bring cream and salt to a simmer in a small saucepan.
  • When the caramel is a light amber color, turn off the heat and pour one fourth of the hot cream into the caramel. The caramel will bubble vigorously. When the bubbling slows, add the remaining cream.
  • If you're using vanilla extract, add it in now with the cream.
  • Let caramel sauce cool to room temperature.
  • Refrigerate for several weeks in an airtight container.

Notes

  • Once the caramel begins to color, it can darken very quickly. Be ready with your hot cream so that as soon as the sugar syrup reaches your desired color, you can begin adding it. The caramel will not continue to darken after the cream is added.
  • Caramel sauce is non-crystalline so it's not necessary to brush down the sides of the pan with a wet brush. However, if I notice that the little specks on the side of the pan start to brown before the sugar syrup, I wash them down with a wet brush before they burn and affect the flavor of the caramel.

Nutrition

Serving: 2tablespoonsCalories: 158kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 36mgPotassium: 23mgSugar: 21gVitamin A: 350IUVitamin C: 0.1mgCalcium: 16mgIron: 0.03mg
Keyword caramel sauce
Tried this recipe?Let us know how it was!

Related Recipes:

Salted Caramel Oatmeal Carmelitas

Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

Pecan Crumble Pumpkin Cobbler

Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.
Deliciously smooth and luscious caramel sauce that is the best I've ever tasted. Pure caramel deliciousness with specks of vanilla bean and perfect texture.

Luscious Lemon Mascarpone Cream

by 42 Comments

Luscious Lemon Mascarpone Cream is as light as a cloud with a hint of sunny citrus.  Made with mascarpone cheese, lemon curd, and whipped cream, it's perfect as a filling for tarts, pastries, or crepes.

Lemon Mascarpone
lemon curd

Lemon curd is mixed with mascarpone, a thick and soft Italian cream cheese.

Lemon Mascarpone Cream_

Whipped cream is gently folded in to make it light and airy.

Lemon Mascarpone Cream
Lemon Mascarpone Cream
Lemon Mascarpone Cream
Lemon Mascarpone Cream

Recipe

a bowl of lemon mascarpone cream

Luscious Lemon Mascarpone Cream

Kelly
Lemon Mascarpone Cream is as light as a cloud with a hint of sunny citrus.  Made with mascarpone cheese, lemon curd, and whipped cream, it's perfect as a filling for tarts and pastries, or a frosting for cakes.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 13 servings
Calories 357 kcal

Ingredients
  

  • 1 ⅓ cup chilled heavy whipping cream 325g
  • ½ cup sugar 115g
  • 16 ounce chilled mascarpone cheese 454g
  • 1 ½ cups lemon curd 420g

Instructions
 

  • Whip heavy cream and sugar in a large bowl until peaks form.
  • In a separate bowl, mix mascarpone and lemon curd until blended.
  • Fold whipped cream into mascarpone - curd mixture.
  • Chill until ready to use.

Notes

  • Use this in any sort of pastry or on top of cake.

Nutrition

Calories: 357kcalCarbohydrates: 25gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 62mgSodium: 104mgPotassium: 23mgFiber: 0.1gSugar: 24gVitamin A: 847IUVitamin C: 0.1mgCalcium: 65mgIron: 0.03mg
Keyword lemon cream, lemon mascarpone
Tried this recipe?Let us know how it was!

Strawberries and Cream Scones with Cream Cheese Glaze

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Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

American scones tend to be sweeter than traditional English scones. English scones contain only a couple of teaspoons of sugar but are served with sweet toppings like jam and clotted cream. Americans eat their scones without toppings, like muffins, so they can sometimes be cloyingly sweet with an added dose of sugar in the glaze. These scones take a happy middle, lightly sweetened inside, the addition of juicy, sweet strawberries, and a lightly sweetened cream cheese glaze on top.

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Strawberries and Cream Scones

Strawberries and Cream Scones

Be careful not to overwork the dough. A few turns with the spatula and a couple of pats to form the dough into a ball and then into a disk are all that's necessary.

Brush the top of the dough with cream and then give a sprinkling of sugar.

Strawberries and Cream Scones

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Recipe

strawberry scones

Strawberries and Cream Scones with Cream Cheese Glaze

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 327 kcal

Ingredients
  

For the scones

  • 2 cups all-purpose flour 280g
  • 1 tablespoon baking powder
  • 3 tablespoons sugar 12g
  • ½ teaspoon salt
  • 4 tablespoons butter 57g
  • 1 large egg lightly beaten
  • ¾ cup heavy cream 180g plus extra for brushing the tops
  • 1 ½ cups strawberries cut into fourths 200g

For the cream cheese glaze:

  • 4 ounces cream cheese 113g
  • ½ cup confectioners' sugar sifted (66g)
  • pinch of salt
  • 1 teaspoon vanilla

Instructions
 

  • Pre-heat oven to 425 degrees.
  • Put flour, baking powder, sugar, and salt in bowl of food processor.
  • Pulse a few times to mix.
  • Add butter to processor and pulse 10 times to quickly cut in butter. It should resemble a coarse meal.
  • Transfer the mixture to a mixing bowl.
  • Stir in heavy cream and beaten egg with a wooden spoon or spatula just until a dough begins to form. Add the strawberries and gently mix in.
  • Transfer the dough to the counter top and pat into a ball.
  • Lightly flour the counter top and press the dough into an 8 inch circle as shown in the photo above.
  • Brush dough with cream and sprinkle with sugar.
  • Cut the dough circle into 8 triangular wedges and place on an ungreased baking sheet.
  • Bake for 20-30 minutes in the middle of a 425 degree oven until the tops begin to turn golden brown.
  • Remove from oven and cool on a baking rack.
  • Drizzle with glaze when cool.

For the glaze:

  • Mix glaze ingredients in the bowl of a stand mixer or with a hand mixer until creamy and smooth.

Notes

  • Cut the strawberries into large chunks. Smaller chunks will release too much liquid making the dough soggy.
  • The strawberries can be slightly dried in a 250 degree oven for 30 minutes to intensify their flavor and reduce the moisture in the dough.
  • A low protein, all-purpose flour such as Gold Medal or Pillsbury will make a lighter, more tender scone.
  • Be careful not to overwork the dough for light and tender scones.
  • Keep the butter and cream cold and work quickly.
  • Unbaked scones can be frozen for up to a month and baked directly from the freezer. The cooking time may take a little longer.
  • Scones are best eaten the day they are made. Left over scones can be stored in the freezer and reheated in a 350 degree oven.

Nutrition

Calories: 327kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 78mgSodium: 410mgPotassium: 126mgFiber: 1gSugar: 7gVitamin A: 730IUVitamin C: 16mgCalcium: 131mgIron: 2mg
Keyword strawberry scones
Tried this recipe?Let us know how it was!

This recipe is adapted from Cook's Illustrated Cakey Scones.

Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!

Afghan Bolani - Potato Stuffed Flatbread

by 13 Comments

Afghan Bolani potato stuffed flatbreads feature homemade dough stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden-brown perfection! I’ve even included an easy, time-saving shortcut if you don’t want to roll out your own dough!

tray of afghan bolani triangles with a bowl of green chutney on a wooden table with cups of tea.
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🥔 What is Bolani?

Potato Bolani is a crispy, stuffed flatbread from Afghanistan filled with potatoes, green onion, chili peppers, and fresh herbs. It’s pan fried until golden brown and crispy then cut into wedges and served as a snack or appetizer. Enjoy it with some yogurt or spicy chutney and a cup of mint tea! A traditional Ramadan food that makes a great addition to the iftar table.

If you like these Afghani Bolani, try my Gozleme recipe for Turkish stuffed flatbreads with your choice of four fillings: spicy lamb or beef, spinach and feta, cheese and herb, and potato and cheese. Beef, bean, and cheese filled quesadillas are another one of our family favorite, skillet-cooked flatbread recipes.

Looking for more Ramadan iftar ideas? These cheese sambousek dipped into this Moroccan Harira soup are Ramadan essentials. And for something sweet try these walnut and rose water filled qatayef pastries.

Afghani Bolani - Homemade flatbreads stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden brown perfection!

📝 Ingredients

Afghan bolani ingredients: green onion, cilantro, potatoes, chili peppers, flour, salt, pepper, oil, and water.
  • Potatoes - I use any type of potatoes I have on hand such as Russet or Yukon Gold.
  • Green onion - the green and light green parts. (You can also use the green part of leeks, which is traditionally used.)
  • Cilantro - fresh, chopped coarsely
  • Jalapenos – or any other green pepper you like depending on how spicy you like it
  • All-purpose flour - for the flatbread dough. Alternatively, use flour tortillas as a shortcut instead of homemade dough.

(You can find the full measurements and instructions in the printable recipe card at the bottom of the page.)

🥄 How to make

steps in making bolani dough in the processor and the dough ball wrapped in plastic.

Prepare the dough:

PHOTO 1: Combine flour, salt, and oil in the bowl of a food processor.

PHOTO 2: With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.

PHOTO 3: Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.

a plate of four whole, cooked potatoes, a plate of cooked potatoes mashed with a fork, and a cutting board with potato peels.

Prepare the filling:

PHOTO 4: Wash potatoes and prick with a fork. Microwave until soft, approximately 10-15 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft. (Alternatively, you can peel, cube, and boil them until tender.)

PHOTO 5: When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork. I keep it a little chunky for texture.

chopped cilantro, chili peppers, and green onion on plates, a pan showing how to cook the ingredients.

PHOTO 6: Chop the cilantro, chili peppers, and green onions.

PHOTO 7: In a skillet, heat olive oil and sauté green pepper for 1 minute. Add green onion and sauté for 2 minutes.

PHOTO 8: Turn off the heat and add the chopped cilantro, potatoes, salt, and pepper.

PHOTO 9: Stir gently to combine.

eight dough balls and one circle of rolled out dough with a rolling pin.

Roll the dough

PHOTO 10: Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.

PHOTO 11: Roll out a ball of dough on a lightly floured surface into an 8 to 9-inch circle.

a circle of dough with filling on one half, a finger dipped in water wetting the edge of the dough circle, folding the other half of the dough over, and pressing the edges of the dough.

PHOTO 12: Put ⅛th of the filling on the top half of the circle, leaving a half inch border around the edges.

PHOTO 13: Dip you finger in water and wet the edge of the dough circle.

PHOTO 14: Fold the bottom half up over the top half, gently pressing any air out.

PHOTO 15: Press firmly all around the edge to seal it shut.

Repeat with the remaining balls of dough.

bolani being cooked in a pan and a serving tray with bolani and green chutney sauce.

Cook the stuffed flatbreads:

PHOTO 16: Heat a little oil in a large skillet on medium high. Add one or two bolani to the pan and shallow fry on one side until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown. Press down gently on the edges while cooking to ensure that they brown evenly.

  • Repeat with the remaining flatbreads.

PHOTO 17: Cut into triangles and serve with green chutney.

Afghani Bolani - Homemade flatbreads stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden brown perfection!

⏲️ Easy, time-saving shortcut

I love the texture of the crispy, tender homemade bread, but for an easy shortcut, substitute flour tortillas instead of making the dough.

Afghani Bolani - Homemade flatbreads stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden brown perfection!

❓Recipe FAQs

How did you learn how to make bolani?

Years ago, I had an Afghani neighbor who brought me all sorts of yummy Afghan food (one of our family’s favorite cuisines) from her kitchen. I learned how to make this potato filled bread from her.

Can bolani be made in advance?

Yes, it can. For the best result, uncooked, filled flatbreads can be frozen. Let come to room temperature before cooking.

How to store?

Bolani can be stored in the refrigerator in an airtight container or zipper bag for 3-4 days. Reheat in the microwave or in a skillet.

Afghani Bolani - Homemade flatbreads stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden brown perfection!

🍽️ Try these appetizer recipes!

If you tried this Afghan bolani or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe

Recipe

Afghani bolani potato stuffed bread

Afghan Bolani - Potato and Green Onion Stuffed Flatbread

Kelly
Homemade flatbreads stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden brown perfection!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Bread
Cuisine Afghan
Servings 16 servings
Calories 221 kcal

Ingredients
  

For the dough:

  • 3 ½ cups all-purpose flour 500g
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil 25g
  • 1 ¼ cups water 300g

For the filling:

  • 1 ½ pounds potatoes 680g
  • 2 cups packed sliced green onion (140g)
  • 2 cups packed cilantro (60g)
  • ½ cup chopped green pepper 60g or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 tablespoon olive oil 12g

For cooking:

  • 8 tablespoons vegetable oil 50g, or more as needed. *See note

Instructions
 

Prepare the dough:

  • Combine flour, salt, and oil in the bowl of a food processor.
  • With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
  • Remove the dough from the processor and give it a couple of kneads on the counter.
  • Wrap in plastic and let rest about 20 minutes.

Prepare the filling:

  • Wash potatoes and prick with a fork
  • Microwave until soft, approximately 10-15 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft. (Alternatively, you can peel, cube, and boil them until tender.)
  • When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork. I keep it a little chunky for texture.
  • Roughly chop the cilantro.
  • In a skillet, heat olive oil and sauté green pepper for 1 minute.
  • Add green onion and sauté for 2 minutes.
  • Turn off the heat and stir in chopped cilantro, salt, and pepper.
  • Gently stir in the potatoes.

Roll the dough and fill:

  • Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
  • Divide the filling into 8 equal portions.
  • Roll out a ball of dough on a lightly floured surface to a 8-9 inch circle.
  • Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
  • Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.
  • Repeat with the remaining balls of dough.

Cook the stuffed flatbreads:

  • Heat a little oil in a large skillet on medium high.
  • Add one or two bolani to the pan and shallow fry on one side until golden brown, about 2-3 minutes. While the bottom is cooking, brush a little oil on the top of the flatbread. 
  • Flip and cook on the other side until golden brown. Press down gently on the edges while cooking to ensure that they brown evenly.
  • Place cooked bolani on a cooling rack while the others finish to stay crispy. (If you put it on a plate immediately, it will lose crispness.)
  • Repeat with the remaining flatbreads.

Notes

  • Shallow frying in a few millimeters of oil so the oil is deep enough to touch the entire bottom of the bolani results in the crispiest flatbread with an even, golden crust and nicely browned edges. Pressing down on the edges so they touch the oil and tilting the pan occasionally also helps.
  • The calories as shown include 1 tablespoon of vegetable oil per bolani used during cooking. Use more oil, if desired, for a crispier texture.
  • Bolani can be served with coriander chutney or mint yogurt, but it's also delicious simply by itself.
  • For an easy shortcut, substitute flour tortillas instead of making homemade dough.

Nutrition

Calories: 221kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 152mgPotassium: 262mgFiber: 2gSugar: 1gVitamin A: 278IUVitamin C: 15mgCalcium: 21mgIron: 2mg
Keyword bolani, potato bread
Tried this recipe?Let us know how it was!

Quest for the Perfect Lemon Curd

by 20 Comments

Lemon curd is super easy and quick to make at home with only 4 ingredients that you probably already have on hand! Lemons, butter, eggs, and sugar. Simple and refreshing, it's far superior to the store-bought variety.

lemon curd

My kitchen has seen a lot of lemons this week in my quest for the perfect Lemon Curd. With so many different, yet similar, recipes for Lemon Curd, my mission was to find out which one was really the best. While the ingredients are basically the same, recipes differ as to proportions, method, and which part of the ingredient to use (whole eggs or only yolks). As it turns out, Lemon Curd is very versatile. Tart or sweet, intense or mild, dense or light: the proportion of ingredients can be changed to suit your own taste. There's really no wrong way to make it!

English in origin, Lemon Curd dates back to the 1800's. Smooth and creamy, tart yet sweet, it's a cross between a preserve and a custard. It's used as a dessert spread or topping in cakes, tarts, and pastries. It can be used almost anywhere a jam can be used: spread on a piece of toast or over a scone. Lemon Curd can be used in ice creams and dessert parfaits, stuffed in french toast, or mixed with whipped cream as a filling for cream puffs. One of my favorite ways to use Lemon Curd is in my Luscious Lemon Mascarpone Cream.

lemon curd

To zest or not to zest? Including the zest really adds depth and dimension to the lemony flavor without increasing the tartness. Pulsing the zest in a food processor with the sugar releases the maximum flavor and oils from the skin. The curd will still come out velvety smooth if you strain it after cooking. Or if you prefer, the zest can be omitted for a softer lemon flavor.

Whole eggs or egg yolks? Some recipes call for only egg yolks, while others call for whole eggs or a combination of both. Using whole eggs makes a lighter, fresher curd. Using only yolks makes a denser, eggier curd. A combination of whole eggs plus yolks can also be used. Instead of 3 whole eggs, you can use 2 whole eggs plus 2 egg yolks or 1 whole egg plus 4 egg yolks. More egg yolks used will result in a yellower curd. It's just a matter of personal preference. In this recipe, I've opted for the best of both worlds with 2 whole eggs plus 2 egg yolks.

Intensity of Lemon? This recipe uses ⅓ cup of lemon juice for the equivalent of 3 eggs giving a bright and sunny lemon flavor without being overpowering. If you prefer a more tart, intense flavor, you can increase the lemon juice to ½ cup.

What proportion of butter? Once again, the amount of butter used in curd is a personal preference. Butter makes the curd creamier and adds a rich, buttery flavor. This recipe uses 3 tablespoons but you can add up to 6 tablespoons to suit your own taste. The cold butter is whisked in at the very end so you can taste the curd and add the amount of butter you prefer.

Double boiler or saucepan? The curd can be cooked directly in a saucepan, however to be on the safe side and prevent curdling, I prefer to heat it in a double boiler on top of a pan of simmering water.

Cream and vanilla or pure lemon? A few recipes include cream and vanilla to smooth out the acidity. While this did increase the complexity of the flavor, I prefer the bright, fresh flavor of pure lemon.

Lemon Curd

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Recipe

a bowl of lemon curd

Lemon Curd

Kelly
The perfect Lemon Curd recipe - velvety smooth and creamy with a delightfully bright and refreshing flavor. So much better than store bought!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 60 kcal

Ingredients
  

  • ⅓ cup lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • 3 tablespoons cold butter

Instructions
 

  • Whisk the lemon juice, eggs, egg yolks, and sugar in a nonreactive bowl.
  • Set bowl over a pan of simmering water without allowing the bowl to touch the water.
  • Whisk constantly until thickened and the temperature reaches 160 degrees F.
  • Remove the bowl from the simmering water and whisk in butter.
  • Strain the curd into a nonreactive bowl.
  • Press plastic wrap over the surface of the curd and refrigerate until chilled.

Notes

  • The bowl you use should be nonreactive such as stainless steel or glass to prevent the curd from taking on a metallic taste.
  • The water should be simmering, not boiling. The bottom of the bowl should not touch the water.
  • Heat the curd until it reaches 160 degrees F. It should coat the back of a spoon. When you run the spoon along the bottom of the bowl, it should leave a path.
  • The curd can be kept in the refrigerator for 1-2 weeks or in the freezer for up to 2 months. Set in the refrigerator overnight to thaw.
  • Curd can be made with lime, orange, and pink grapefruit juices or even fruits like raspberry, mango, and passionfruit.

Nutrition

Serving: 1tablespoonCalories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 52mgSodium: 27mgPotassium: 17mgFiber: 0.01gSugar: 6gVitamin A: 130IUVitamin C: 2mgCalcium: 7mgIron: 0.2mg
Keyword lemon curd
Tried this recipe?Let us know how it was!

Julia Child's Pâte Sablée - Sweet Pastry Crust

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pastry crust 3

I’m the pie baker in my family of pie eaters. I learned the craft from my grandmother, who was the family pie baker before me. Every summer she made pie after pie with all the apples my grandfather brought home from the apple trees in his garden.  She’d stack them up in her deep freezer then bring one out and pop it in the oven every weekend when we visited her.  Ahhhhh…...

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Berry Tartlets with Lemon Mascarpone Cream

by 6 Comments

Berry Tartlets with Lemon Mascarpone Cream. When I have a guest that I would like to impress, these are the little tartlets I turn to. These Berry Tartlets with Lemon Mascarpone Cream never fail to impress. A light and buttery cookie dough shell holds a creamy, luscious Lemon Mascarpone Cream. Hidden underneath is a bright and sunny Lemon Curd. The crown jewel on top - a delicious, juicy berry. Light and refreshing, they're a delightful combination.

Berry Lemon Mascarpone Cream Tarts

Berry Lemon Mascarpone Cream Tarts

Berry Lemon Mascarpone Cream Tarts

Berry Lemon Mascarpone Cream Tarts

raspberry mascarpone tart

Berry Lemon Mascarpone Cream Tarts

Recipe

Berry Lemon Mascarpone Cream Tarts

Raspberry Tartlets with Lemon Mascarpone Cream

Kelly
Mini berry tartlets with lemon mascarpone cream
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Dessert
Cuisine American
Servings 30 mini tarts
Calories 328 kcal

Ingredients
  

Instructions
 

  • Heat apricot jam until it starts to bubble. Don't let it cook too long or it will become sticky and hard.
  • Using a pastry brush, brush a thin layer of the apricot jam on the insides of the tartlet shells. This prevents them from getting soggy after the filling is put in.
  • Spoon about a teaspoon of Lemon Curd into the jam-painted tartlet shells
  • Pipe or spoon the Lemon Mascarpone Cream to fill the tartlets.
  • Top with berries.

Notes

  • Use any small berry on top!

Nutrition

Calories: 328kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 8mgSodium: 145mgPotassium: 32mgFiber: 1gSugar: 7gVitamin A: 114IUVitamin C: 0.3mgCalcium: 16mgIron: 1mg
Keyword fruit tartlets, lemon mascarpone
Tried this recipe?Let us know how it was!

Berry Tartlets with Lemon Mascarpone Cream
Berry Tartlets with Lemon Mascarpone Cream