This idea has been poking at my brain for some time. And when I was finally presented with opportunity perfect for just this cake, I was excited.

Gingerbread House Cake

Really this tutorial is more picture heavy than recipe instructions because the recipes and designs really are customizable.

I used a 8″ and 6″ pan to create the tiered layers of cake. Any favourite cake recipe or standard sized cake mix will work well.

Use a buttercream of your choice, just ensure it is thick enough to adhere and hold the weight of the cookies. Most buttercream recipes and preferences will work here as long as the frosting is not allowed to crust before the cookies are stuck to the sides.

The gingerbread cookies are best made a day (or even up to week) ahead. Allowing the royal icing 24 hours to harden is a good idea. So making the cake and cookies in steps over a couple of days is best.

I have a row house gingerbread cookie cutter set that I used for the sides, but simple row house gingerbread fronts could be traced or cut freehand as well. Use a piece of parchment wrapped around the cake pan to get an estimate of size, then lay out and repeat cookie cutters along it to get an idea of how many cookies are needed. And of course bake a few extras for mistakes, breakage or snacking.

I used the smaller house fronts for the top tier and the taller ones for the bottom tier. I also used another mini gingerbread house for the centre on top too.

Gingerbread Cookies

Use whatever gingerbread cookie recipe you like to use for your go to gingerbread houses or mix it up and try my sugar cookie house recipe or chocolate cookie house options instead.

Once your cookies are baked and cooled. Decorate with white royal icing for details and snow. I left mine like that. But candy and sanding sugar could definitely be added too. When working with royal icing, I prefer to have one piping bag a bit thicker and and a second piping bag with thinner icing for different details and snow.

Make sure to allow sufficient time for the royal icing to harden.

Obviously the cake can be made ahead and allowed to cool completely before frosting. Do not frost ahead of time, only frost when the cookies are ready to attach. No need to crumb coat the cake, smooth the icing or add colour either, as you want it to resemble drifted snow.

Assembling the Gingerbread House Cake

Once ready to assemble, generously frost the cake. Push the cookies gently against the sides with varying heights to get a pleasing look. Repeat evenly around the cake. Both top and bottom layers. I choose to go with taller houses on the bottom and the smaller, shorter options on the top. As long as you are working gently with the cookie they can be arranged and moved around as needed too.

Once you have a good placement make sure enough of the cookie is in contact and pushed into the frosting that they will stay in place once the icing crusts. When both layers have cookie houses surrounding them, you can add another mini gingerbread house on top like I choose or leave it blank.

Lastly lightly dust with icing sugar, thru a sieve to give everything a light dusting of snow.

Step back and admire your snowy hill top village!

Need ALL the gingerbread house ideas?! Ok, I’ve got you covered:

Sugar Cookie Houses

Mini Gingerbread Houses

Chocolate Peanut Butter House

Easy Kid Gingerbread Row Houses

Large Pull Apart Gingerbread Man

DIY Mini Gingerbread House Kits

The post Gingerbread House Cake appeared first on Pretty Petunias.

It became immediately known as ‘Quinton’s Pasta!’ In part because he alone had 5 helpings and because everyone, especially said 2 year old nephew, proclaimed it was great. And furthermore I really needed to repeat making it, but also write the recipe down for others to follow. So, who am I to argue, I did just that and here it is!

Easy Weeknight Pasta

I am certain that whatever your pasta of choice is will work wonderfully. I have included our favourite canned pasta sauce, but whatever tomato sauce you or your family tend to favour will likely work great.

I make sure to salt my pasta water and not drain my noodles, but rather transfer with a wide slotted spoon directly to the pot of sauce. That way the water still clinging to the noodles make for a perfectly creamy sauce that coats the pasta beautifully. Alternately you can remove some pasta water to add back in as needed and then drain the pasta. If the sauce is too thick, thin out with the additional pasta water.

Adding a salad, greens with a light vinaigrette or even just fresh arugula (my preference) alongside or on top is definitely not out of line. I do not add garlic to my recipes because I can’t eat it, but I do not doubt it could be a delicious addition as well to those who do cook with it.

Also depending on the season, I will most definitely add fresh herbs like oregano, thyme or parsley and basil from the garden. Or even my own home dried versions. And if we are being completely honest I much, much prefer to eat my pasta from a pasta bowl. It most definitely tastes better like that!

Easy Weeknight Pasta

1 Tablespoon Olive Oil
2 Finely Minced Shallots
1/8 teaspoon Red Pepper Flakes
1 Tablespoon All-Purpose Flour
3/4 – 1 Cup of Warm Water combined with a generous
1 easpoon of Better than Bouillon Beef Base (or stock or bouillon of choice)
1/2 – 3/4 Cup Half and Half
1 Can (680mL) Thick + Rich Four Cheese Hunts Tomato Pasta Sauce (or similar tomato sauce)
1 teaspoon dried Oregano
1 teaspoon dried Basil
Salt + Pepper
500 Grams Pasta Cooked
Salted Pasta Water as needed (for thinning sauce)

Directions

Set a large pot of water to boil for the pasta. Once boiling add about a tablespoon of salt and the pasta to cook according to directions.
Meanwhile heat 1 tablespoon of olive oil in a large low pan over medium low heat.
Add minced shallots and red pepper flakes (more or less depending on taste) and sauté until soft and slightly browning on edges.
Stir in 1 tablespoon of flour and allow to cook for an additional minute.
Slowly, a couple tablespoons at a time, add the stock or water with bouillon. Stirring or whisking after each addition until fully incorporated.
Add the half and half (creamo) and stir in completely. Cook until evenly thickened.
Turn down heat to low and stir in the large can of pasta sauce.
Add oregano, basil, pepper and salt (depending how salty the stock/bouillon is).
If looking too thick add more half and half as desired. Keep on low stirring occasionally until pasta is cooked. Then add pasta to the sauce and any extra pasta water that might be needed to get the consistency of sauce preferred. Stir together until the pasta is fully coated.
Serve with grated parmesan, crusty bread or a salad or arugula as preferred.

Why not try out my awesome recipe for homemade pizza sauce next?!
Or check out this delicious Roasted Tomato Sauce made from scratch!

The post Quinton’s Easy Weeknight Pasta appeared first on Pretty Petunias.

Cheesecake is delicious! There is nothing to argue there. But it can be finicky and require a great deal of cream cheese in many recipes. So these are technically more of a cheesecake bar with a shortbread base and fresh berry swirl. And they are completely, deliciously awesome!

I like to make them square in an 8″x 8″ pan, because I have one berry adverse child I take pity on and leave part of the pan as plain cheesecake and this is easier to do in a square shape. However this recipe can be made round like a traditional cheesecake just as easily.

Though there is not really any cheesecake I don’t like, I especially appreciate the ease and adaptability of this particular recipe. It comes together easily with ingredients I tend to have on hand and keeps well at least a week in the fridge!

It really doesn’t matter what berry you want to use or even a combination! I like to use whatever berries I have on hand or need to get used up. Raspberries, blueberries, blackberries or a combo. Frozen berries work just as well too.

Jammy berry Swirl:

2 Cups Berries (fresh or frozen)
1/4 Cup Granulated Sugar
2 Teaspoons Cornstarch
1 Tablespoon Water

Shortbread Crust/Base:

1/2 Cup Room Temperature Butter
1/2 Cup Granulated Sugar
1 1/4 Cups of All Purpose Flour
Pinch of Salt

Cheesecake:

16 Ounces Softened Cream Cheese (2 blocks)
3/4 Cup of Granulated Sugar
2 Large Eggs|
2 teaspoons of Vanilla
1 Tablespoon of Flour

Berry Swirled Cheesecake Directions:

1. In a medium sauce pan over medium heat combine the berries, 1/4 cup of sugar, water and cornstarch. Simmer until thickened 3- 4 minutes, crushing and mashing the berries once they begin to cook to get an even consistency. Remove from heat and set aside.

2. Preheat the oven to 325 degrees Fahrenheit and line a 9″ x 9″ or 8″ x 8″ square pan with parchment (or tin foil) and grease.
Beat the softened butter and half a cup of sugar together with a hand or stand mixture until smooth. Add the flour and salt and continue mixing on low until crumbly, but holds together when squeezed.
Dump into the prepared baking pan and press into a flat, even layer for the cheesecake base.
Bake the base for 10 minutes.

3. Unwrap the cream cheese and microwave 20- 30 seconds to remove any additional chill and make for a smooth mixture.
Beat the cream cheese and 3/4 Cups of sugar together with the stand mixer until well combined.
Add in eggs, one at a time and mix until completely incorporated, stopping the mixer and scraping down the sides of the bowl as needed.
Mix in vanilla. Lastly sprinkle in the tablespoon of vanilla and mix to combine.

4. Once the base is out of the oven pour the cheesecake filling on top and spread evenly.
Drop large spoonfuls of the berry mixture over the surface (leaving some cheesecake plain if desired too) then take a sharp knife or skewer and drag through the cheesecake and fruit to swirl.
Bake for 30 -35 minutes until the edges are completely set (and slightly golden) and the centre just barely jiggles.
Transfer to wire a rack to cool. Then cool completely covered in the fridge.

These bars are delicious still warm and can be served straight from the pan, but to get clean cuts and proper squares should be chilled a couple hours in the fridge before slicing. Generally in our household there is a bit of both. Store covered in the fridge for up to a week.

Why not check out this recipe for Blackberry Cinnamon Buns next?!

The post Berry Swirled Cheesecake Bars appeared first on Pretty Petunias.

Strawberry cupcakes are a really great idea. I mean who wouldn’t want a strawberry cupcake? My strawberry cake has been such a hit for years, I thought it was about time to adapt it into cupcakes!

Not only are these intensely pink in colour once you bite into them (thanks to the addition of powdered Jello) they also have bits of real strawberries throughout the batter and icing as well. The icing comes out more of a pretty, soft pink with flecks of strawberry through it, of course for a stronger pink – food colouring could also be added.

They make for a really tender and fun bright pink cupcake. Interestingly enough I prefer to use the raspberry Jello instead of actually using strawberry (though the strawberry works as well) for a stronger flavour.

I use frozen strawberries that I measure out in a glass measuring cup and defrost in the microwave. I find these have more liquid and disperse easily and quickly into the batter better than a fresh berry would.

Try not to overfill your cupcake liners, aim for 3/4’s full to get a nice evenly rounded cupcake that is not overflowing the liner.

Do not expect to be able to properly pipe with the frosting as the real strawberries make it less stable than traditional butter cream, but VERY delicious.

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Strawberry Cupcakes

Delicious Strawberry Cupcakes

Course Dessert

Cuisine American

Keyword cupcake, strawberry, strawberry cupcakes

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Servings 18

Equipment

• Muffin Tin
• Cupcake Liners

Ingredients

Cake Ingredients

• 1 Box White Cake Mix I generally use Betty Crocker
• 1 85g package of Raspberry flavoured Jello powder strawberry can work as well
• 3 Tablespoons of All Purpose Flour
• 1/2 Cup of Water room temp Water
• 1 Cup of Vegetable Oil
• 4 Eggs
• 1 Cup Frozen Strawberries defrosted

Strawberry Frosting Ingredients

• 1/2 Cup room temperature Butter
• 1 Cup of Frozen Strawberries thawed
• Pinch of Salt
• 4 Cups Approximately 4 Cups of Powdered Sugar

Instructions

• Preheat the oven to 350 degrees.
• Line muffin pans with cupcake liners.
• Defrost the strawberries in the microwave if needed.
• Put all the ingredients together in a stand mixer (or a large bowl if using a hand mixer).
• Mix on low until combined. Scrape the sides of the bowl down and mix on medium for 1 to 2 minutes until completely combined.
• Scoop into cupcakes liners until 3/4’s of the way full (a large cookie scoop or small ice cream scoop works great).
• Bake for 18 minutes or until a toothpick inserted comes out clean.
• Cool 5 minutes in pan and then remove cupcakes from pan and cool completely on a cooling rack.

Once cooled make the icing.

• Mix the remaining cup of defrosted strawberries, room temp butter, pinch of salt and 2 cups of icing sugar togther on low in the stand mixer or with a hand mixer.
• Once mixed in add the additional 2 cups of icing sugar and continue mixing on low. You want the icing to be thicker than a usual butter cream as the strawberries definitely add extra liquid.
• Once the thickness if achieved – adding more icing sugar as needed, turn the mixture to high and beat for 1 -2 minutes to lighten the consistency.
• Spread generously, or pipe with a large tip, onto cooled cupcakes.
• Enjoy.

Video

Notes

This frosting is delicious but not very piping friendly. You can get away with using large tips, but definitely not any smaller intricate details.

Strawberry CupCakes – Ingredients

– Makes 18 -24 Cupcakes-

1 Box White Cake Mix ( I generally use Betty Crocker)
1 85g package of Raspberry flavoured Jello powder (strawberry can work as well)
3 Tablespoons of All Purpose Flour
1/2 Cup of (room temp) Water
1 Cup of Vegetable Oil
4 Eggs
I Cup Frozen Strawberries, defrosted

Strawberry Cupcake Frosting Ingredients

1/2 Cup room temperature Butter
1 Cup of Frozen Strawberries, thawed
Pinch of Salt
Approximately 4 Cups of Powdered Sugar

Strawberry Cupcake Directions

Preheat the oven to 350 degrees.
Line muffin pans with cupcake liners.
Defrost the strawberries in the microwave if needed.
Put all the ingredients together in a stand mixer (or a large bowl if using a hand mixer).
Mix on low until combined. Scrape the sides of the bowl down and mix on medium for 1 to 2 minutes until completely combined.
Scoop into cupcakes liners until 3/4’s of the way full (a large cookie scoop or small ice cream scoop works great).
Bake for 18 minutes or until a toothpick inserted comes out clean.
Cool 5 minutes in pan and then remove cupcakes from pan and cool completely on a cooling rack.

Strawberry Icing Directions

Once cooled make the icing.
Mix the remaining cup of defrosted strawberries, room temp butter, pinch of salt and 2 cups of icing sugar togther on low in the stand mixer or with a hand mixer.
Once mixed in add the additional 2 cups of icing sugar and continue mixing on low. You want the icing to be thicker than a usual butter cream as the strawberries definitely add extra liquid.
Once the thickness if achieved – adding more icing sugar as needed, turn the mixture to high and beat for 1 -2 minutes to lighten the consistency.
Spread generously, or pipe with a large tip, onto cooled cupcakes.
Enjoy.

This frosting is delicious but not very piping friendly. You can get away with using large tips, but definitely not any smaller intricate details.

Check out the original Strawberry Cake post here!

The post Strawberry Cupcakes appeared first on Pretty Petunias.

I went with a simple buttermilk vanilla sheet cake as vanilla is her preference in a pretty blue pan, because pretty is my preference. Then I topped it with vanilla buttercream tinted blue for added good measure. And next I thought what better to decorate with than gum and licorice – two “No No’ foods for braces.

So I went about peeling the licorice stands apart and shaping into the letters. I took the white gum (figured it was somewhat tooth like) and fashioned my teeth in the centre of the cake. Using a piece of licorice cut to length I attached it with some black clear gel icing to resemble the hardware.

I definitely made my frosting on the thicker side so it would hold up to the bent licorice (not allowing it to bounce back out of shape) and not letting the gum to sink in. I went for cute rather than perfection as I wanted the cake to be surprise and I only had a couple hours to pull it off. When I twisted the shape for each letter, I would use the somewhat sticky inside to help it adhere to the other pieces or curves of the licorice letters. Then I started in the centre and worked outward with placing the letters to form the words.

This was a fun surprise and very easy and simple to do.

This Bye Bye Braces Cake Required:

Cake of Choice (sheet cake works well) or a Doctored Cake Mix
Thick Butter Cream Icing
Food Colouring (white teeth will not show up well on white icing)
White rectangular or square gum pieces
Peel + Eat Licorices (peeled into individual pieces)
Frosting or gel cookie icing to attach the ‘braces’

More cute and simple cakes?!
An Easy Summer Cake
An Simple Sunflower Cake
Back to School Cakes

The post The ‘Bye Bye Braces’ Cake! appeared first on Pretty Petunias.

I have only had these skillets a few weeks, but I had to write out and get this recipe up on my site as soon as possible (so I could access it) and not forget a single detail.

And because I make them in our adorable mini heart shaped skillets, no one has to share and everyone gets crispy outside bits as well as gooey centres all to themselves. Round skillets between 5 and 6 inches across would work just as well too.

These skillet brownies need to be served with vanilla ice cream. I mean honestly we have not had them without. Not only because it means you can basically eat them piping hot from the oven with the ice cream to help cool each bite. They are also so incredibly delicious together. Hello easy weeknight brownie sundae, nice to meet you!

Warm Skillet Brownies

Makes 4 Individual Servings

1/2 Cup Butter
6 ounces Semi-Sweet Chocolate Chips
2 Large Eggs
1 1/2 Teaspoons Vanilla
1/2 Cup Granulated Sugar
1/4 Cup of All Purpose Flour
1 Teaspoon Baking Powder
1/4 teaspoon Salt

Directions

Preheat the oven to 350 degrees.
Slowly and gently melt the butter and chocolate chips together until smooth. Set aside.
Lightly oil individual cast iron skillets with a pastry brush.
Whisk together the eggs and sugar in a medium bowl.
Add vanilla and whisk to combine.
Slowly stir in chocolate to eggs until fully incorporated.
Combine flour, baking powder and salt and mix in.
Switch to a spatula to make sure everything is combined.
Spoon or pour into mini cast irons.
Place on Baking sheet and bake at 350 degrees for 22 minutes.
Serve with scoops of vanilla ice cream.

Vanilla Ice Cream to Serve

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Individual Skillet Brownies

Warm brownies cooked and served in individual skillets and topped with ice cream

Course Dessert

Prep Time 12 minutes minutes

Cook Time 22 minutes minutes

Servings 4

Author Laura Crawford

Equipment

• 4 Single Serve Cast Iron Skillets 5 or 6 Inch Round or Heart Shaped

Ingredients

• 1/2 Cup Butter
• 6 ounces Semi-Sweet Chocolate Chips
• 2 Large Eggs
• 1 1/2 Teaspoons Vanilla
• 1/2 Cup Granulated Sugar
• 1/4 Cup of All Purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 teaspoon Salt

Instructions

• Preheat the oven to 350 degrees.
• Slowly and gently melt the butter and chocolate chips together until smooth. Set aside.
• Lightly oil individual cast iron skillets with a pastry brush.
• Whisk together the eggs and sugar in a medium bowl.
• Add vanilla and whisk to combine.
• Slowly stir in chocolate to eggs until fully incorporated.
• Combine flour, baking powder and salt and mix in.
• Switch to a spatula to make sure everything is combined.
• Spoon or pour into mini cast irons.
• Place on Baking sheet and bake at 350 degrees for 22 minutes.
• Serve with scoops of vanilla ice cream.

Notes

Vanilla Ice Cream to Serve

Not enough chocolate in your life?! Check out my Triple Chocolate Very Chocolatey Cookies.
Or still not looking to share?! Then try out my individual chocolate molten lava cakes!

The post Individual Skillet Brownies appeared first on Pretty Petunias.

They are best chilled (4+ hours and even better overnight), but easier to cut before they cool completely, when the chocolate is set, but not fully chilled yet.

The generous sprinkle of a good fleur de sel on top is not mandatory but rather optional. But sort of should be mandatory though.

The pecans can be left out if need be, but they are also one of the best parts, so chose as you will. Chop them fine enough that they do not cause the base to be overly crumbly.

This can be made with old fashioned oats or quick cook. I prefer quick cook or a combo as the old fashioned alone make the base too hard once refrigerated for my taste. But if left at room temperature this bar can be a bit crumbly and I prefer the firmness of the bars when cold. I also find it tastes better cold. Which also means these bars stay good, covered in the fridge, for at least a week…if they last that long. And they taste just as good days later.

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Chocolate Peanut Butter Oat Bars

A dense, chewy oat bar that combines both chocolate and peanut butter

Course Dessert

Cuisine American

Keyword peanut butter, chocolate, oat bars

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Author Laura Crawford

Ingredients

• 1 Cup Quick Cook Oats
• 1 Cup Old Fashioned or Whole Oats
• Generous 1/3 Cup Finely Chopped Pecans or other nut of choice
• 1/2 Cup brown Sugar
• 1/4 Cup Granulated Sugar
• 1/2 Cup Melted Butter
• 1 Tablespoon Corn syrup
• 1 Cup Semi-Sweet Chocolate Chips
• 1/2 Cup Peanut Butter

Instructions

• Preheat the oven to 350 degrees.
• Spray an 8″ x 8″ Glass Baking Pan with non-stick spray or grease with butter. Be generous with greasing the bottom and the sides for easier removal later.
• In a bowl mix together both oats and both sugars as well as the finely chopped pecans.
• Add in half a cup of melted butter and corn syrup.
• Mix well until evenly combined.
• Press evenly and firmly into the well greased baking pan.
• Bake for 22 minutes until lightly brown around the edges.
• Remove from oven and allow 5 minutes to cool and firm up before adding the chocolate.
• Combine the peanut butter and chocolate chips and melt either in a double boiler, stirring in a pot over low heat or in the microwave. Stir until smooth and then allow to cool 5 minutes.
• While still warm, pour the chocolate mixture over the oatmeal base and gently spread evenly.
• Generously sprinkle with Fleur de Sel or coarse sea salt.
• Allow to cool for an hour at room temperature, then move to the fridge to cool for at least another 3 – 4 hours (preferably even overnight).
• Once the chocolate has set on top, generally after about 2 hours of cooling time, cut the bars into 16 squares, and return to the fridge.
• These bars can be quite challenging to cut once fully chilled.
• Serve chilled and store covered in the fridge.

Chocolate Oat Peanut Butter Bars

1 Cup Quick Cook Oats
1 Cup Old Fashioned or Whole Oats
Generous 1/3 Cup Finely Chopped Pecans (or other nut of choice)
1/2 Cup brown Sugar
1/4 Cup Granulated Sugar
1/2 Cup Melted Butter
1 Tablespoon Corn syrup

1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Peanut Butter

Preheat the oven to 350 degrees.
Spray an 8″ x 8″ Glass Baking Pan with non-stick spray or grease with butter. Be generous with greasing the bottom and the sides for easier removal later.
In a bowl mix together both oats and both sugars as well as the finely chopped pecans.
Add in half a cup of melted butter and corn syrup.
Mix well until evenly combined.
Press evenly and firmly into the well greased baking pan.
Bake for 22 minutes until lightly brown around the edges.
Remove from oven and allow 5 minutes to cool and firm up before adding the chocolate.

Combine the peanut butter and chocolate chips and melt either in a double boiler, stirring in a pot over low heat or in the microwave. Stir until smooth and then allow to cool 5 minutes.
While still warm, pour the chocolate mixture over the oatmeal base and gently spread evenly.
Generously sprinkle with Fleur de Sel or coarse sea salt.
Allow to cool for an hour at room temperature, then move to the fridge to cool for at least another 3 – 4 hours (preferably even overnight).
Once the chocolate has set on top, generally after about 2 hours of cooling time, cut the bars into 16 squares, and return to the fridge.

These bars can be quite challenging to cut once fully chilled.
Serve chilled and store covered in the fridge.

Another great chocolate and peanut butter combo idea is this cookie house!

Come find me on Pinterest

The post Delicious Chocolate Peanut Butter Oat Bars appeared first on Pretty Petunias.

Homemade mini gingerbread house kits. After amassing so many cute gingerbread cookies cutters and inspiration, it was about time to create some sweet little kits to give ones to assemble themselves. But filled with delicious cookies and tasty royal icing.

And of course wrapped up in very cute packaging! I collect small tins, bags and boxes through out the year for treats. So I had many perfect things for just such occasion.

Mini Gingerbread House Kits

Obviously the the homemade gingerbread house kits and houses do not need to be mini – full size would of course work too. Really depends on who you are making them for. However who can resist tiny shaped house things, really?! And somehow it seems like less commitment. Also they are just easier to assemble and stand too.

Keep in mind if the packing being used is card or paper to line with parchment or wax paper (or wrap the cookies in plastic first) so that the butter or fat from cookies does not seep through or make grease stains.

Some of the kits I included only enough for a single gingerbread house. Others I included multiples. The sky and your imagination is really the limit.

I use light weight, disposable piping bags from amazon (which i have learned are really the best and do not require piping tips) for both easy use and clean up. Once filled with royal icing, I tie up the end and do not cut a hole in the tip, therefore sealing the icing until needed. It will easily last two weeks like this. When ready to use simply massage the bag gently IF the icing has separated until back together. And then just cut a tiny bit off of the tip.

I personally can not resist a cute gingerbread themed anything. So between Michaels, Dollarama and Homesense I have many cute packages just begging to be used for this. But clear containers, old chocolate tins and ziplocks would work well too.

I am far from short on gingerbread houses and ideas so check out:
A Sugar Cookie House + Tutorial
Mini Gingerbread Houses
A Chocolate Cookie House Recipe
Simple Gingerbread Row Houses
For a few more options.

The post DIY Homemade Mini Gingerbread House Kits appeared first on Pretty Petunias.

With roasted pineapple and apple pie I accidentally created another delicious pie recipe from using what I had on hand. It was a bit of an experiment on pairing apple and pineapple together. I figured that apple often accompanies most fruit and berries well and accents not overpowers. Also they both have the word ‘apple’ in them. So there’s that.

When I found myself with some ripe pineapple to use up and several apples leftover I thought why not. Originally, I learned the idea of roasting fruit from the amazing The Book On Pie, and it was a little life changing for me!

So I tried chopping both the pineapple and apple up, into similar sized pieces, and mixing with lime juice, sugar, cinnamon and vanilla. Then roasting the fruit on a tray in the oven for 45 minutes before assembling the pie. And the amazing smell of this combo of fruit roasting was incredible!

Warning: Your Home is Going to Smell Amazing

The fruit got nicely caramelized in the oven and then finished baking in the pie, resulting in a great texture and flavour.

This pie was terrific warm and at room temperature. The roasting of the fruit intensifies the flavour and gives a nice bite. And allows the resulting pie to not be overly juicy. Since first experimenting with this recipe, I have made it at least three more times and perfected the quantities of everything for the best combination!

I like to use my go to mother-in-law’s pie dough recipe, but tend to make it with all butter and add a half teaspoon of cinnamon for this recipe. But an even more rustic crostata crust would work too.

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Roasted Apple and Pineapple Pie

Roasting a combination of pineapple and apple, then baking in a delicious pie

Servings 10

Ingredients

• 5 Cups Apples about 6 large apples – peeled, cored and 1/2 inch chopped
• 5 Cups Approx 3/4 of a pineapple Fresh Pineapple – 1/2 inch chopped
• Juice of half a Lime or lemon if preferred
• 1 Cup of Granulated Sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 Homemade crostata or Pie dough
• 1 Tablespoon Milk or egg wash to brush the dough
• Sanding Sugar

Instructions

• Heat the oven to 375 degrees
• Combine the peeled and chopped apples with the diced pineapple in a large bowl
• Add the sugar, lime juice, cinnamon and vanilla.
• Stir well to evenly coat the fruit
• Pour out onto large baking sheet and spread in an even layer
• Bake in the oven for 45 minutes until the juices are syrupy and beginning to get golden around the edges. Stirring well every 15 minutes.
• Remove from oven. Set aside. Increase oven temperature to 400 degrees
• Roll out the pie crust to a generous size, as the we will be folding the edges over to become a rustic top crust
• Transfer dough to the pie plate and use a fork to dock the bottom of the pie.
• Fill with the roasted fruit and any accumulated juices
• Fold the remaining dough over the fruit and evenly around, which should leave an uncovered area in the centre.
• Brush the pastry with Milk (or egg wash) and sprinkle generously with sanding sugar
• Bake the pie at 400 on a tray (to catch any drips) for 50 minutes until golden brown and baked through.
• Allow to cool at least 30 minutes. Serve warm or room temperature.
• Can be stored covered at room temperature or refrigerated.

Roasted Pineapple and Apple Pie Ingredients

5 Cups Apples (about 6 large apples) – peeled, cored and 1/2 inch chopped
5 Cups (Approx 3/4 of a pineapple) Fresh Pineapple – 1/2 inch chopped
1 Cup Granulated Sugar
Juice of half a Lime (or lemon if preferred)
1 teaspoon cinnamon
1 teaspoon vanilla
Homemade crostata or Pie dough
A Splash of Milk (or egg wash) to brush the dough
Sanding Sugar

Roasted Pineapple + Apple Pie Directions

Heat the oven to 375 degrees
Combine the peeled and chopped apples with the diced pineapple in a large bowl
Add the sugar, lime juice, cinnamon and vanilla.
Stir well to evenly coat the fruit
Pour out onto large baking sheet and spread in an even layer
Bake in the oven for 45 minutes until the juices are syrupy and beginning to get golden around the edges. Stirring well every 15 minutes.
Remove from oven. Set aside. Increase oven temp to 400 degrees.

Roll out the pie crust to a generous size, as the we will be folding the edges over to become a rustic top crust
Transfer dough to the pie plate and use a fork to dock the bottom of the pie.
Fill with the roasted fruit and any accumulated juices
Fold the remaining dough over the fruit and evenly around, which should leave an uncovered area in the centre.
Brush the dough with milk and sprinkle with sanding sugar.
Bake the pie at 400 on a tray (to catch any drips) for 50 minutes until golden brown and baked through.

Allow to cool at least 30 minutes. Serve warm or room temperature.
Can be stored covered at room temperature or refrigerated.

More Pies?!

Looking to find some more great fruit pies?!
Then check out this Amazing Peach Pie or Blackberry Pie or
Blueberry Ginger Pie or Summer Fruit Pie

This recipe was included in the The Food Blogger’s of Canada 11 Best Apple Pie Recipes that can be found here.

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These lemon curd filled sweet buns are a creamy, dreamy, pillowy and lemony treat. So much so that they are just wonderfully delicious!

Lemon Curd

So, when I found myself with some additional lemon curd and thought why not try it as a cinnamon bun (more sweet bun really ) filling. And wow am I glad I did. There were doubts when I was cutting and transferring the rather messy buns and their oozing filling to the baking dish, but these are so deliciously good!!

Sweet Bun Dough

Because I began with my usual cinnamon bun dough for the base and had the chilled curd in the fridge already, these came about rather easily.

These buns are not overly sweet and suit a decadent icing nicely. And I made sure I did the double icing technique. This means you mix up the frosting and apply a thin layer to the buns within 5 minutes after coming out of the oven and then wait to spread the remaining, more generous coating, of frosting in another 15-20 minutes later. Yum.

My lemon curd recipe can be found here and is what I used. However I am sure a different lemon curd recipe or store bought would also work fine.

Print

Lemon Curd Filled Sweet Buns

Delicious pillowly sweet rolls filled with creamy lemon curd and covered in frosting

Course Breakfast, Dessert

Keyword lemon, sweet buns

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Author Laura Crawford

Ingredients

• 1/3 Cup Warm Milk
• 2 Tablespoons Butter
• 1/4 Cup of Sugar
• 2 1/4 Teaspoons Quick Rise Yeast
• 1 Egg beaten
• 3 1/2 Cups of All-Purpose Flour
• 1/2 teaspoon Kosher Salt
• 2 Teaspoons Softened Butter for greasing the pan

Filling:

• 1 Cup Lemon Curd

Frosting:

• 4 Tablespoons softened butter
• 4 Tablespoons softened cream cheese
• 2 Cups powdered Icing Sugar
• 1/2 Teaspoon Vanilla
• 1-3 Tablespoons of Half and half or cream depending on consistency

Instructions

• Measure yeast and sugar into the bowl of the stand mixer.
• Heat the milk until warm and stir in the 2 tablespoons of butter. It’s alright if the butter doesn’t melt entirely.
• Pour over the yeast and sugar in the mixing bowl and allow the yeast to foam up.
• Add the egg.
• With the dough hook on add 2 cups of flour and start mixing on low or 2 speed.
• Once mixing add in the last 2 cups of flour with the salt.
• Knead for 4 – 8 minutes on the 2 speed until the dough is a smooth and elastic ball (bounces back when gently indented) and the sides of the mixing bowl are clean.
• Oil a large mixing bowl.
• With clean hands, shape the dough into ball and place into the oiled bowl.
• Cover and allow to rise until doubled in size. 30 – 60 minutes.
• Generously butter a 9″ x 13″ baking pan with 2 teaspoons of softened butter (best done by hand).
• Punch down the dough.
• Roll the dough out on a lightly oiled surface to a 12″ x 15″ rectangle with an even thickness.
• Spread the lemon curd evenly on the dough, leaving a 1/2″ border at the far end for sealing.
• Carefully roll the long side of the dough away from you and seal the edge (with a little water from your finger along the edge can help the dough to stick).
• Cut in 12 equal pieces (about an 1″ each) with a floured, serrated knife.
• Place in buttered baking dish.
• Cover and allow to rise for 30 minutes.
• Preheat the oven to 375 degrees.
• Bake for 25 (20-30 depending on oven) minutes, until the rolls are brown and evenly cooked through.
• Remove from the oven and make icing while the buns are still warm.
• Add powdered sugar, butter, cream cheese, vanilla and milk together to make a thick paste. Then slowly continue adding milk or cream, a teaspoon at a time, until reaching desired consistency.
• Spread a thin layer of the frosting on the lemon sweet within 5 minutes of coming out of the oven. Wait another 10 -20 minutes and generously spread the remaining frosting over the still warm buns.
• Serve warm or at room temperature.

Lemon Curd Sweet Buns Ingredients

• 1 1/3 Cup Warm Milk
• 2 Tablespoons Butter
• 1/4 Cup of Sugar
• 2 1/4 Teaspoons Quick Rise Yeast
• 1 Egg beaten
• 3 1/2 Cups of All-Purpose Flour
• 1/2 teaspoon Kosher Salt
• 2 Teaspoons Softened Butter for greasing the pan
  
  Filling:
• 1 Cup Lemon Curd
  Frosting:
• 4 Tablespoons softened butter
• 4 Tablespoons Softened Cream Cheese
• 2 Cups powdered Icing Sugar (more if too runny)
• 1/2 Teaspoon Vanilla
• 1-3 Tablespoons of Half and half (or cream) depending on consistency

Lemon Curd Filled Sweet Buns Directions

1. Measure yeast and sugar into the bowl of the stand mixer.
2. Heat the milk until warm and stir in the 2 tablespoons of butter. It’s alright if the butter doesn’t melt entirely.
3. Pour over the yeast and sugar in the mixing bowl and allow the yeast to foam up.
4. Add the egg.
5. With the dough hook on add 2 cups of flour and start mixing on low or 2 speed.
6. Once mixing add in the last 2 cups of flour with the salt.
7. Knead for 4 – 8 minutes on the 2 speed until the dough is a smooth and elastic ball (bounces back when gently indented) and the sides of the mixing bowl are clean.
8. Oil a large mixing bowl.
9. With clean hands, shape the dough into ball and place into the oiled bowl.
10. Cover and allow to rise until doubled in size. 30 – 60 minutes.
    
    Rolling & Filling
    
11. Generously butter a 9″ x 13″ baking pan with 2 teaspoons of softened butter (best done by hand).
12. Punch down the dough.
13. Roll the dough out on a lightly oiled surface to a 12″ x 15″ rectangle with an even thickness.
14. Spread the lemon curd evenly on the dough, leaving a 1/2″ border at the far end for sealing.
15. Carefully roll the long side of the dough away from you and seal the edge (with a little water from your finger along the edge can help the dough to stick).
16. Cut in 12 equal pieces (about an 1″ each) with a floured, serrated knife.
17. Place in buttered baking dish.
18. Cover and allow to rise for 30 minutes.
    
19. Preheat the oven to 375 degrees.
20. Bake for 25 (20-30 depending on oven) minutes, until the rolls are brown and evenly cooked through.
    
    Frosting
21. Remove from the oven and make icing while the buns are still warm.
22. Add powdered sugar, butter, cream cheese, vanilla and milk together to make a thick paste. Then slowly continue adding milk or cream, a teaspoon at a time, until reaching desired consistency.
23. Spread a thin layer of the frosting on the lemon sweet within 5 minutes of coming out of the oven. Wait another 10 -20 minutes and generously spread the remaining frosting over the still warm buns.
24. Serve warm or at room temperature.

Next try out Blackberry Cinnamon Buns
Cranberry Sauce Cinnamon Buns
Lingonberry Cinnamon Sweet Buns
Yeast Free Cinnamon Biscuits

The post How To Make Lemon Curd Filled Sweet Buns appeared first on Pretty Petunias.