These buttery, crumbly almond blood orange shortbread cookies are a dream, with almond extract and blood orange zest in the cookies topped with fresh blood orange glaze.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Until now, all but 3 of 10 recipes for shortbread cookies on my blog start with the same base recipe. Even more unusual is that these blood orange shortbread cookies are the first version to be baked in bar form as opposed to slice-and-bake or cut-outs.

Somehow after over 12 years in the blogging world there are still new food adventures to explore. It is for that reason that I rarely make the same thing twice, except when making varieties of a certain recipe such as the aforementioned shortbread cookies (and especially my favorite chewy chocolate chip cookies).

I finally decided to give another shortbread recipe a try after sampling the original base recipe for these when a coworker brought shortbread into work – I immediately knew I needed the recipe. The biggest difference from the recipe I normally turn to is the used of both powdered and granulated sugar instead of just powdered, so instead of tender shortbread you get crunchier which is just as good for different reasons.

Of course from there I still had to add my own flair to the base recipe, so I pulled inspiration from my blood orange ricotta cookies and made these blood orange shortbread cookies! Which later led to my blood orange curd tart.

Ingredients for Almond Blood Orange Shortbread Cookies

• flour
• salt
• butter
• powdered sugar
• granulated sugar
• blood orange
• vanilla extract
• almond extract

Why do you poke holes in the shortbread?

You will notice that the directions indicate poking holes in the dough immediately upon removal from the oven. Do you have to poke holes in shortbread cookies? The short answer is, yes. By poking holes in the cookies, excess moisture is able to escape and the remaining heat evenly distributes evenly through the cookie while it cools. This results in perfectly dense, crumbly shortbread cookies.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

ALMOND BLOOD ORANGE SHORTBREAD COOKIES

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Yield: 27 cookies Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTBREAD

• 1-1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar, plus 1 Tbsp for topping
• Zest from 1 blood orange
• 1 tsp vanilla extract
• 1 tsp almond extract

ICING

• 1 cup powdered sugar
• 1 Tbsp unsalted butter, room temperature
• 1 tsp vanilla extract
• Juice of 1 blood orange

Directions

1. Preheat an oven to 300°F. Line a 9-inch square baking pan with overhanging parchment paper; set aside.
2. In a medium bowl, sift together the flour and salt; set aside.
3. In a large bowl, using an electric mixer, beat the butter on high speed until lighter in color. Add the sugars and continue beating until light and fluffy. Beat in the zest, vanilla and almond extract.
4. Gradually add the flour mixture to the butter mixture and mix just until blended.
5. Evenly press the dough evenly into the prepared baking pan. Sprinkle evenly with the  remaining tablespoon of granulated sugar.
6. Bake the shortbread for 45-50 minutes, or until the edges are golden. Remove the pan from the oven and immediately cut the shortbread into 1x3 inch pieces. Use a toothpick or the tines of a fork to lightly puncture the tops (optional). Let cool in the pan on a wire rack for 30 minutes before removing to the rack to cool completely.
7. Meanwhile, in a small bowl whisk together the powdered sugar, butter, and vanilla extract. Add blood orange juice a little at a time until you reach desired consistency. Drizzle over the cooled short bread and allow to set before serving.

Source: Adapted from Williams Sonoma’s Scotch Shortbread and my Blood Orange Ricotta Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Don’t eat the snow, eat cookies instead! These rosewater pistachio snowball cookies are nutty, flavorful, and the perfect addition to any cookie tray.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I love the cinnamon pecan snowball cookies I made in 2019 that I decided it was time for another version in honor of #ChristmasCookie Week – rose water pistachio!

In case you’re turning up your noses at the floral notes in these cookies before giving them a chance (like my husband), I promise the rose water acts more like a flavor enhancer than a predominant force. I also added ground cardamom and almond extract to really blend it up. No one over-powers the other – they mostly enhance the pistachio flavor.

Just like last time, half of the nuts are coarsely chopped in order to add a crunchy texture to the inside of the cookies. In my opinion it is the best way to make snowball cookies!

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Magic Cookie Bars by Family Around the Table
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Peanut Butter Snickerdoodles by Christmas Tree Lane
• Raspberry Pistachio Thumbprints by Sweet Beginnings
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

ROSEWATER PISTACHIO SNOWBALL COOKIES

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Yield: 3 dozen Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups roasted and salted pistachios
• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp ground cardamom
• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 tsp rose water
• 1/4 tsp almond extract
• 1-2 drops green food coloring (optional*)
• 1-1/2 cups powdered sugar

Directions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or silicone baking mat) and set aside.
2. Place 1 cup pistachios in a food processor and process until it resembles coarse cornmeal, about 30 seconds. Transfer to a medium bowl. Place the remaining pistachios in the food processor and process until coarsely chopped, about 15 seconds. Add to the bowl with the ground pistachios. Stir the flour, salt, and cardamom. Set aside.
3. In a large bowl with a hand mixer, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the rose water, almond extract, and food coloring (if using*).
4. Reduce the speed to low and slowly add in the nut mixture, mixing until combined, about 30 seconds.
5. Roll a tablespoon of dough into balls, and place 1-inch apart on the prepared baking sheets.
6. Bake for 18 minutes or until the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
7. Pour powdered sugar in a small bowl and roll the cooled cookies in the sugar until the are well coated. Before serving, reroll cookies in sugar and gently shake off the excess sugar.

Notes

*I used 2 drops

Source: Adapted from my Cinnamon Pecan Snowball Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Why dip biscotti in chocolate when you can stuff it inside? These homemade Nutella stuffed biscotti have a layer of chocolate hazelnut spread baked in the middle.

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On Wednesday I made you zabaglione triffles which included chopped up biscotti. But not just any old biscotti, homemade nutella stuffed biscotti!

While I normally am not a biscotti fan, tasting as though they are just overcooked cookie sticks, when you make them yourself you can put an end to their teeth-cracking tendencies and bake them slightly less.

Or you can throw them into a bowl full of warm cream and let them soak up the goodness.

Or you can just do what I did and do both, culminating in the aforementioned triffles. But enough about the triffles.

These biscotti were also stuffed with a layer of chocolate-hazelnut spread, AKA Nutella/Nocciolata.

Whenever I use this spread in a recipe I think back to when I took a 2 week trip to Italy in 2002 with my highschool Italian class and a two other Italian classes from NC and Utah. Nutella wasn’t yet easily found in the US back then so we went a bit Nutella-crazy while we were there. In fact, one night two friends and I actually smeared Nutella on our faces like war paint and tried to conquer Rome. Actually, we just took a lot of silly pictures and ended up at an internet cafe.

But I digress, just like the center compartment of these biscotti, there’s a special compartment in my heart for Nutella that isn’t completely dominated by my love for peanut butter. Oh man now I want to make peanut butter biscotti with a Nutella center! Next time…

For the purists, you will notice that these are only baked once. I hope my Italian ancestors can forgive me but I worried the filling would ooze out if I baked them a second time. Besides, despite the name biscotti literally meaning twice baked, I prefer my biscotti less crunchy.

NUTELLA STUFFED BISCOTTI

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Yield: 16 Servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 Tbsp unsalted butter, room temperature
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1-1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 2 large eggs
• 2 cups all-purpose flour
• 1/4 cup chocolate hazelnut spread (or homemade)

Directions

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium-sized bowl, beat the butter, sugar, baking powder, vanilla, almond extract, and salt until the mixture is smooth and creamy. Beat in the eggs until just blended. Add the flour on low speed of your mixer, stirring until smooth.
3. Scoop the dough onto a large sheet of parchment paper. Roll out into a 12x8-inch rectangle. Spread the chocolate hazelnut spread down the middle, leaving a 1-inch border on the 8-inch sides and about a 2-inch border on the 12-inch sides. Using the excess parchment, fold the top and lower sections of dough towards the center, overlapping the edges in the middle. Pinch the edges and seal the sides. Carefully flip it over, seam side down onto the prepared cookie sheet.
4. Bake for 25-30 minutes, or until golden brown. Remove from oven and allow it to cool on the pan for 30 minutes*. Remove from the pan and use a serrated knife to cut into 3/4-inch slices.

Notes

*If you prefer more traditional, crunchier, second-baked biscotti, cool for 5 minutes, slice and place back on sheet cut-side-down, reduce oven to 300F and return to the oven for another 20-25 minutes.

Source: Adapted from King Arthur Flour.

Love Italian rainbow cookies but don’t want the hassle of making them? Try this easy Italian rainbow cookie cake that looks and tastes just like Italian rainbow cookies. 

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Bob’s mom makes the best Italian rainbow cookies I’ve ever had. What really sells me is that she makes half of them with white chocolate. Even though people argue that it is not real chocolate, white chocolate it is my favorite kind of chocolate. Unfortunately she does not share the recipe.

Instead of attempting to come up with my own recipe for these cookies I cheated and made a layer cake version using boxed cake mix. When you can’t have the best, make it easy right? Fake it ’til you make it! I added almond extract, food coloring, and homemade white chocolate frosting to seal the deal.

I could have used store bought frosting to make this cake even easier but I wanted white chocolate frosting, not regular chocolate. Feel free to go the store bought route if you’re not into white chocolate or substitute the white for regular chocolate in the recipe if you want to make it yourself.

EASY ITALIAN RAINBOW COOKIE CAKE

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 1 box dry white cake mix + ingredients on box
• 1 Tbsp almond extract
• Red, yellow, and green food coloring (I used gel)

FILLING *

• 1/4 cup raspberry seedless jam or preserves, room temperature
• 1/4 cup apricot preserves, room temperature

WHITE CHOCOLATE FROSTING **

• 9 oz. white baking chocolate coarsely chopped
• 1/4 cup milk, divided
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tsp almond or vanilla extract
• 4 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees. Grease and lightly flour three 8 or 9-inch cake pans.
2. In a large bowl, prepare the cake mix as directed on the box, adding almond extract. Divide evenly between three bowls. Add just enough food coloring to make one pink, one light yellow, and one light green.
3. Pour each color of batter into the prepared baking pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on rack for 10 minutes before removing to cool completely.
4. While the cake cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in a microwavable bowl on 50% for 30 seconds - 1 minute; stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy, adding more sugar or milk if needed to reach desired consistency.
6. Once the cakes are cool, slice off the tops to level if necessary. Place pink cake on platter and carefully spread the raspberry preserves on top. Place the yellow cake on top and repeat with apricot preserves followed by the green cake. Cover sides and top with frosting.
7. Slice and enjoy!

Notes

* I used strawberry jam and peach preserves instead because I already had them. ** Could use store bought chocolate frosting if you prefer.

Source: The Spiffy Cookie original. Frosting from my USA Soccer Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.

Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results – super creamy and chock-full of almonds, just the way he likes it.

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice Pasteurized Eggs and KitchenAid®

Two years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

NO-CHURN CHOCOLATE ALMOND ICE CREAM

Makes approximately 1-1/2 quarts

Ingredients:

1 heaping cup whole almonds

1/2 Tbsp olive oil

1/4 tsp salt

2 cups (1 pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

1/3 cup cocoa powder

1/2 tsp Nielsen-Massey pure almond extract

1/2 tsp Nielsen-Massey pure chocolate extract (optional)

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
2. In a small bowl, toss the almonds with the oil. Spread in a single layer on the prepared baking sheet and sprinkle with salt.
3. Bake for 10-15 minutes, stirring every 5 minutes, or until golden brown and smells nutty. Allow to cool completely before roughly chopping.
4. In a large, chilled bowl, whip heavy cream to stiff peaks. In a separate large bowl, whisk together the sweetened condensed milk, cocoa powder and extracts (mixture will be very thick).
5. Using a rubber spatula, gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Gently fold in remaining cream until fully combined. Fold in chopped almonds.
6. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from The Comfort of Cooking and Keep it Sweet Desserts. Inspired by Abbott’s Chocolate Almond Frozen Custard.

Disclosure: Nielsen-Massey sent me complimentary product and sponsored this giveaway. I was not otherwise compensated for this post. All thoughts and opinions are my own.
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This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.

The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.

One year ago: Birthday Cake S’mores Cookies

Two years ago: Corn Chowder with Zucchini and Orzo

ALMOND-POPPY SEED POUND CAKE WITH LEMON NEUFCHATEL

Serves 8

Ingredients:

CAKE

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

1-1/2 cups granulated sugar

3 large eggs, room temperature

1-1/2 cups sifted cake flour

1 tsp almond extract

2 Tbsp + 1 tsp poppy seeds

GLAZE

1 cup confectioners sugar

3 Tbsp freshly squeeze lemon juice

LEMON NEUFCHATEL

8 oz. Neufchâtel or cream cheese, room temperature

2 Tbsp confectioners sugar

1 tsp finely grated lemon zest

1/2 Tbsp freshly squeezed lemon juice

Directions:

1. For the cake: Preheat the oven to 350 degrees. Grease and lightly flour an 8-1/2 x 4-1/2-inch” loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on low speed for 1 minute. Slowly add the granulated sugar, and continue to mix until light and fluffy, about 5 minutes. Add 1 egg, and when it is completely incorporated, add one-third of the flour. Mix for 30 seconds. Repeat with the remaining eggs and flour. Add the almond extract and the poppy seeds, and mix for 30 seconds more, until evenly distributed. Transfer the batter to the prepared loaf pan.
3. Bake for 35 minutes. Then rotate the pan and continue to bake for another 35-40 minutes, until a toothpick inserted in one of the cracks has a trace of crumb. Removed the cake from the oven, set the pan on a wire rack, and let it cool for 10 minutes.
4. For the glaze: In a small bowl, whisk together the glaze ingredients until smooth.
5. Run a thin metal spatula or knife around the edges of the cake to loosen it from the pan, and place a wire rack or a plate on top. Carefully invert the cake onto the rack and lift off the loaf pan. Set another wire rack on the bottom of the cake, and turn it right side up. Set the rack over a parchment-lined baking sheet (or silicone baking mat), and drizzle lemon glaze over the top of the warm cake. Using a rubber spatula, smooth the glaze around the sides of the cake. Scrape any glaze that has dripped onto the parchment and drizzle back onto the cake. Allow the cake to cool completely before slicing, about 2 hours.
6. For the lemon neufchâtel: Combine the Neufchâtel, confectioners’ sugar, lemon zest, and lemon juice in a small bowl, and blend well with a rubber spatula or spoon. Use at room temperature. (Cover and refrigerate any unused portion for up to 1 week.)
7. To assemble: Cut the cake into 1/2-inch thick slices. Spread the Lemon Neufchâtel between 2 slices, forming a cake sandwich.

Source: Emeril’s Kicked-Up Sandwiches

Tracey’s Culinary Culinary Adventures has always been one of the food blogs I trust and go to for many recipes since my early days of food blogging. Not only are her pictures beautiful, but the corresponding recipes are frequently being added to my neverending must-make list (except when it involves shrimp) and I’ve never not liked a recipe I have made from her blog. She recently posted a red velvet ice cream recipe that I absolutely must make once all the ice cream I made for ice cream week is gone. I also find myself drooling every kebab recipe she ever posts, with the most recent recipe being these Chipotle Chicken Kebabs with Avocado Cream Sauce. Basically, she and I need to live near one another so I can have her cook for me. I’m lucky enough to consider her a friend and excited to have her guest posting today!

One year ago: Root Beer Cake Brownies

Two years ago: Biscoff Cheesecake Ice Cream

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Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I am thrilled to be guest posting for Erin today. I’m beyond impressed with her dedication to this blog despite the pressures of her PhD program and couldn’t be happier to help her out as she puts the finishing touches on that dissertation and moves toward graduation. Yay Erin!
Labor Day weekend always seems to mark the unofficial start of fall, but I’m still clinging to the last weeks of summer with everything I have. It feels like some of the best summer produce (tomatoes, corn, eggplant, zucchini, etc) is really just starting to flow into the stores here so how I could not take advantage of it? Apples, pumpkin, and all the other fall goodness will still be waiting later this month when I’m ready…

In recent weeks, more than anything else, I’ve been obsessed with the peaches. So juicy and sweet, they are literally like candy! It’s always my first instinct to bake with fruit, but the peaches have been so darn good I couldn’t help but eat my weight in them just as they were. This whole wheat peach-oatmeal bread had been on my to-do list since last summer, and finally I convinced myself to part with a few of the peaches to make it happen. And I’m oh so glad I did!

Not only is this bread super quick and easy to throw together, it’s actually fairly low in fat with only four tablespoons of oil in the whole loaf. Combine that with the high percentage of whole wheat flour in the recipe as well as the oats and fruit, and I think we can all agree it’s practically health food :) The bread is definitely more hearty than your standard quick bread, but still moist and tender, with the peaches providing added sweetness and texture. You can get away with serving it for breakfast, but it’ll also curb your sweet tooth nicely as a late-night snack. That’s what I call a win-win!

Whole Wheat Peach-Oatmeal Bread

slightly adapted from King Arthur Flour Whole Grain Baking

{Note: to peel the peaches – drop them into boiling water for 30 seconds then immediately transfer to a large bowl of ice water. When they’re cool enough to handle, the peels should slip off easily.}

2 cups (12 oz) peeled, sliced peaches (about 2-3 medium peaches)

2 cups (8 oz) white whole wheat flour

3/4 cup (3 1/8 oz) bread flour

1/2 cup (3 1/2 oz) granulated sugar

1/2 cup (3 3/4 oz) packed light brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup (3 1/2 oz) old-fashioned rolled oats

2 large eggs, at room temperature

1 cup (8 oz) milk (I used whole milk)

1/4 cup (1 3/4 oz) canola oil

1/4 teaspoon almond extract

Preheat oven to 350 F. Spray a 9×5-inch loaf pan with nonstick cooking spray.

Dice the peaches into 1/2-inch pieces. In a large bowl, whisk together the whole wheat flour, bread flour, both sugars, the baking powder, cinnamon, baking soda, salt, and nutmeg. Add the oats and diced peaches, and gently fold to incorporate, trying not to break up the peaches. To a medium bowl, add the eggs, milk, oil, and almond extract; whisk until well combined. Add the wet ingredients to the dry and mix just until combined (the batter will be quite thick).

Transfer the batter to the prepared pan, spreading into an even layer with a rubber spatula. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. If you find the top is browning too much toward the end of the baking time, you can tent the pan with foil (I didn’t need to do this).

Remove the pan to a wire rack. Allow the bread to cool in the pan for 15 minutes, then turn it out onto the rack and allow to cool completely before slicing.

Thankfully a storm came through last night to bring the temperatures back down into the 60s for the next few days. But moving on to this cake. I find it very difficult to not make cupcakes instead of full cakes. Cupcakes are just easier to manage with decorating and serving. Plus it always seems like cupcakes get eaten faster than cakes even though it’s the same quantity. But I have two beautiful cake stands that rarely get used for their actual intended purpose, so I decided to practice my cake decorating skills and use my hand painted (by me) cake stand. I was pretty excited by this cake because it’s the first pear recipe to appear on The Spiffy Cookie. The cake is a blend of pear (Chobani’s pear Greek yogurt) and almond flavors (extract and almond meal) topped with a browned butter and brown sugar cinnamon buttercream. And doesn’t it just looks dandy on that cake stand?

PEAR YOGURT ALMOND CAKE WITH CINNAMON BROWN SUGAR BUTTERCREAM

Serves 12 (makes 1 layer cake)

Ingredients:

CAKE

2-1/2 cups cake flour, sifted

1/2 cup almond meal/flour, sifted

2-1/2 tsp baking powder

1/2 tsp salt

2 Tbsp unsalted butter, melted and cooled

6 oz. Pear 0% Chobani Greek yogurt

1-1/2 cups sugar

1/4 cup brown sugar

2 eggs

1 tsp almond extract

1/2 tsp vanilla extract

3/4 cup milk

BUTTERCREAM

1/2 cup browned butter, room temperature

1/4 cup vegetable shortening

1/3 cup brown sugar

1 pinch of salt

1/8 tsp vanilla extract

1/2 tsp cinnamon

3 cups powdered sugar

1/4 cup heavy whipping cream

Sliced almonds, for topping (optional)

Directions:

1. For the cake: Preheat oven to 350 degrees. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
2. Whisk together flours, baking powder and salt. Set aside. Cream butter and sugars together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pear Greek yogurt.
3. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
4. Pour evenly into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling racks. Cool completely before icing.
5. For the buttercream: In stand mixer bowl with paddle attachment or with hand mixer, whisk brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
6. Add in one cup of powdered sugar at a time, beating well after each addition.
7. With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing.
8. Spread frosting onto the top of one layer, place the second layer on top and finish frosting the layered cake. Top with sliced almonds, if desired.

Source: Adapted slightly from Country Cleaver.

Take a simple white cupcake, stuff it with a whole fresh strawberry, and top it with fresh strawberry buttercream, and now you’ve got strawberry stuffed cupcakes!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Just in time for Easter weekend, I present to you these fun and easy strawberry stuffed cupcakes. You all know how much I love stuffing cookies and cupcakes with truffles and what not, but this time I went with something more natural – a whole strawberry! It is a basic white cupcake that gets a small part of it cored after baking in order to fit the strawberry inside. Then top it off with some fresh strawberry frosting and you’ve got one heck of a spring-time cupcake.

After celebrating Passover with my brother’s in-laws this past weekend, I don’t have much planned for Easter this weekend. I am working a regular day in the lab today, and am going to a Circa Survive concert tonight. Not exactly festive, but still fun! I will be attending my friend’s annual Easter brunch on Sunday so maybe I can bust out some bunny ears for that ;-).

Two years ago: Eggplant Parmesan

STRAWBERRY STUFFED CUPCAKES

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Yield: 1 Dozen Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch salt
• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 2 egg whites
• 1 tsp almond extract
• 2/3 cup buttermilk

FROSTING & FILLING

• 2 sticks (8 oz.) unsalted butter, softened
• 1 tsp fresh lemon juice
• 1/4 tsp salt
• 4 cups (1 lb.) powdered sugar
• 1/4 cup pureed strawberries (about 1/2 cup whole strawberries, 2.25 oz)
• 12 whole strawberries, hulled

Directions

1. Preheat oven to 350 degrees. Line a 12-cavity muffin pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
4. Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, lemon juice, sea salt, and pureed strawberries. Continue beating until very light and fluffy.
6. Using a paring knife (or cupcake corer), carve out a portion from the top of the cupcake resembling an upside-down cone (sized to fit the strawberries*). Insert strawberries, pointed end down. Pipe or spread frosting on each cupcake. Enjoy!

Notes

*It does not need to be perfect. As you press the strawberries into the cupcakes, they will fit in like a memory foam pillow.

Source: Cupcakes adapted from 150 Best Cupcake Recipes, page 85 (gifted to me from Carla). Frosting adapted from Eat, Live, Run.

Post updated 5/6/2025, photos above and below are the originals.

Tender, buttery shortbread are packed with creamy white chocolate and tangy fresh cranberries for the perfect festive shortbread for your cookie tray this holiday.

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Want to know what is my favorite shortbread cookie ever? I first shared this as a post on Culinary.net, but now 8 years later I have discovered the post link is no longer active so it’s time to share it here for good!

The first time I made these, I sent them to Steph’s Bite by Bite for November’s Bakin’ Friends, a foodie pen pal group of sorts where we mailed home baked treats to a different person each month. It eventually dissolved due to shipping prices but it was fun while it lasted!

This time, I made them for a holiday cookie exchange with my in person cookbook club! Except in 2020 we took a pause due to COVID. But we did a couple social distanced food exchanges of individually wrapped items including favorite granola, homemade snacks, and now holiday cookies!

I had a difficult time narrowing down which I wanted to make. Given the nature of the group I probably should have picked a recipe from a cookbook, but then these crept into my mind and I couldn’t get rid of the idea of making them again.

I love that these cookies use fresh cranberries, a very important distinction if you are making them because the moisture from the fresh cranberries is key to form the dough. Other than also having white chocolate, they are a very simple shortbread consisting of flour, sugar, and of course butter.

This recipe also makes about 5 dozen, making it perfect for holiday cookie exchanges. Need more large batch cookie recipes? Check these out:

• Buckeye Candies
• Caramelized White Chocolate Spritz Cookies
• Chewy Molasses Cookies
• Lemon Gooey Butter Cookies
• My Dad’s Oatmeal Chocolate Chip Cookies
• Rosemary Linzer Cookies with Blueberry Jam

Post updated 12/15/20, photo above is the original.

One year ago: Cauliflower Pizza Crust

Two years ago: Homemade Applesauce

WHITE CHOCOLATE CRANBERRY SHORTBREAD COOKIES

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Yield: 5 dozen Prep Time: 25 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter, cut into 1/2-inch cubes
• 1/2 cup fresh cranberries, finely chopped
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped, divided
• 1 tsp almond extract
• 2 drops red food coloring
• 2 tsp shortening
• Red sanding sugar

Directions

1. Preheat oven to 325 degrees F. Line baking two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour and sugar. Add the butter cubes and toss to coat in the flour mixture. Using a hand mixer, blend on medium-low speed until it resembles coarse cornmeal.
3. Stir in chopped cranberries, 4 ounces of the chopped white chocolate, almond extract, and food coloring, then knead until it sticks together.
4. Shape dough into a 1-inch ball (I used a small cookie scoop) and place 2 inches apart on the prepared baking sheets. Flatten with your hand or the bottom of a glass into a 1-1/2-inch round.
5. Bake for 10-12 minutes or until centers are set. Cool 5 minutes before transferring to a wire rack covered in wax paper to cool completely.
6. Meanwhile, in a double boiler over low heat, combine remaining 8 ounces white chocolate and the shortening. Cook and stir until melted then remove from heat. Dip half of each cookie into chocolate, allowing excess to drip off. Roll dipped edge in red sanding sugar. Place cookies back on waxed paper until chocolate is set.

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