Lemon Berry Tartlets – Allrecipes (Video)

Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries.  These Lemon Berry Tartlets from Allrecipes are the perfect dessert to brighten everyone’s day!!

I first made this dessert last month, for my dear friend, Theresa, who was celebrating her 25th anniversary as a business owner, and they were a hit!  Shameless plug, if you need the BEST CPA/CFA, you can connect with Theresa here – she’s one of the most ethical people I know and, after all, everyone needs ethics in accounting!

Back to the recipe – I used the Easy Lemon Curd Recipe I posted last week to fill the tartlets, but you could always used a different filling of your choice, custard or perhaps jam, I think any of these would be terrific.  Whatever filling you choose, this recipe is incredibly easy to make.

I baked the tartlets on my Stone Bar Pan:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your Stone Bar Pan today.

Let’s jump right in!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon all-purpose flour for dusting
  • 1 egg, beaten
  • ⅓ cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tablespoon confectioners’ sugar for dusting

Instructions

Preheat oven to 400°F/200⁰C.

Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.

Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.

Place pastry rounds on baking stone, then brush with the beaten egg.

Bake 13-15 minutes, until golden brown and puffed. Cool completely prior to filling (this took about 10 minutes for me).

Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly). Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners’ sugar.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Lemon Berry Tartlets – Allrecipes

Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries. These Lemon Berry Tartlets from @allrecipes are the perfect dessert to brighten everyone’s day!!
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Cuisine English
Servings 12 servings
Calories 24 kcal

Ingredients
  

  • 1 sheet frozen puff pastry not thawed
  • 1 tbsp all-purpose flour for dusting
  • 1 egg beaten
  • cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tbsp confectioners’ sugar for dusting

Instructions
 

  • Preheat oven to 400°F/200⁰C.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.
  • Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
  • Place pastry rounds on baking stone, then brush with the beaten egg.
  • Bake 13-15 minutes,until golden brown and puffed. Cool completely prior to filling (this took @10 minutes for me).
  • Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly).
  • Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners' sugar.

Notes

You want the puff pastry to be barely thawed when cutting the pastry rounds, so that it is easier to cut through, and in order for the pastry to rise/puff properly.

Nutrition Estimate

Calories: 24kcalCarbohydrates: 5gProtein: 0.3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gTrans Fat: 0.01gCholesterol: 0.05mgSodium: 19mgPotassium: 4mgFiber: 0.1gSugar: 4gVitamin A: 3IUVitamin C: 0.5mgCalcium: 1mgIron: 0.04mg
Keyword berries, lemon curd, lemon tart, tartlet
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Raspberry-Filled Donut Holes (Video)

These light and fluffy donut holes are filled with sweet homemade raspberry jam, then rolled in sugar to create an irresistible treat everyone will love!  This donut recipe comes from John over at Preppy Kitchen – and I absolutely LOVE his blog, recipes and videos.  You can learn more about John here, and his recipes are most definitely something you should check out. 

I wanted to do an extra recipe for you this week, since Valentine’s day is almost here, and I had just finished making homemade jam in my Deluxe Cooking Blender.  I loved the donut recipe, but I wanted to make donut holes, since our Donut Hole Pan is one of our two FREE gifts with any $100 purchase this month.

I did adapt the recipe, however, by not adding in cinnamon and nutmeg, because I wanted to let the flavor of the jam shine through.  I replaced the spices with Enrichables Pea Protein, to ensure the kids had some protein with their treats, and so I wouldn’t feel so guilty for eating so many!  To fill them with jam, I used my Easy Accent Decorator:

Donut Hole Pan

Make Donut Holes & More

There’s no need for a deep fryer when you can make two dozen baked donuts holes in the Donut Hole Pan! Make custom flavors or gluten- and allergen-free creations that are hard to find in stores. You’ll always know what’s in your homemade breakfast treats!

This pan will bring out your creativity with easy-to-make cake pops, bagel bites, or even meatballs. The carbon-steel material is durable and made to last. The nonstick coating ensures an easy release and effortless cleanup.

Easy Accent Decorator

Dessert Decorating Tool

Express yourself with frosting designs worthy of a bakery. The ergonomic handle and soft-touch grip make it comfortable to hold even when tackling a cake covered in frosting flowers. And the sturdy stainless-steel thumb lever holds up to all the cupcake swirls you want to make with it.

When it comes to frosting designs, choose from six decorating tips that’ll cover all the basics. The Round Tip gives you outlines, writing, and beads. The Star Tip can do zigzags, rosettes, shells, and, of course, stars. The Half-Moon Shell Tip makes beautiful shells, too. The Drop Flower Tip produces dainty flowers that can make even a beginner feel like a cake boss. The Bismarck Tip can help take your desserts to the next level with filled cupcakes and éclairs.

There’s no need to waste good icing when you’re finished. Any leftover filling in the decorator can be saved in the refrigerator up to 24 hours. Let warm to room temperature before reusing. Once the icing is gone, all the parts go in the dishwasher for easy cleanup.

Click here to get your Donut Hole Pan and here to get your Easy Accent Decorator today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2 ⅓ cup all-purpose flour
  • ½ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon Enrichables Pea Protein
  • ½ teaspoon salt
  • 1 ½ cups whole buttermilk room temperature
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract

Toppings

  • ⅓ cup granulated sugar
  • 2 tablespoons unsalted butter melted

Filling

  • ⅓ cup raspberry jam

Instructions

Preheat oven to 350°F/175⁰C. Brush Donut Hole Pan lightly with oil.

In a large mixing bowl, whisk together flour, sugar, baking powder, Enrichables Pea Protein and salt. 

In another mixing bowl, add buttermilk, egg, butter, vegetable oil and vanilla extract, whisk well to combine.

Add buttermilk mixture to flour, mixing until fully incorporated.

Use medium scoop to put two tablespoons batter in each well of donut hole pan.

Bake for 12 minutes, until donut holes are lightly golden and puffed up. 

Remove from pan and, while still warm, dip in melted butter, then roll in sugar until coated.

Take a small paring knife and make a small incision to the middle of each donut hole, making sure to go about two-thirds in depth.

Fill Easy Accent Decorator with raspberry jam, and use the Bismarck Tip to fill each donut hole.  Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Raspberry-Filled Donut Holes

These light and fluffy donut holes are filled with sweet homemade raspberry jam, then rolled in sugar to create an irresistible treat everyone will love! 
5 from 2 votes
Prep Time 20 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 191 kcal

Ingredients
  

  • 2 ⅓ cup all-purpose flour
  • ½ cup granulated sugar
  • 2 ½ tsp baking powder
  • 1 tsp Enrichables Pea Protein
  • ½ tsp salt
  • 1 ½ cup whole buttermilk room temperature
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted
  • 2 tbsp vegetable oil
  • 2 tsp Vanilla Extract

Toppings

  • ½ cup granulated sugar
  • 2 tbsp unsalted butter melted

Filling

  • cup raspberry jam

Instructions
 

  • Preheat oven to 350°F/175⁰C. Brush Donut Hole Pan lightly with oil.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, Enrichables Pea Protein and salt. 
  • In another mixing bowl, add buttermilk, egg, butter, vegetable oil and vanilla extract, whisk well to combine.
  • Add buttermilk mixture to flour, mixing until fully incorporated.
  • Use medium scoop to put two tablespoons batter in each well of donut hole pan.
  • Bake for 12minutes, until donut holes are lightly golden and puffed up. 
  • Remove from pan and, while still warm, dip in melted butter, then roll in sugar until coated.
  • Take a small paring knife and make a small incision to the middle of each donut hole, making sure to go about two-thirds in depth.
  • Fill Easy Accent Decorator with raspberry jam, and use the Bismarck Tip to fill each donut hole. Serve immediately.

Notes

To make as donuts, bake batter in a donut pan at 400°F/200⁰C for 8-10 minutes, until lightly golden and puffed. Proceed with the rest of the recipe.

Nutrition Estimate

Calories: 191kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 166mgPotassium: 57mgFiber: 1gSugar: 17gVitamin A: 125IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword donut holes, donuts, raspberry jam
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Apple Pie Bombs – I Am Baker (Video)

While I am more of a meat and potatoes girl, I do love just about every kind of apple dessert.  I am a HUGE fan of Amanda over at I Am Baker!!  You can learn more about Amanda here, and I can tell you the joy she has for baking comes through in all of here recipes. 

I really enjoy using my Pampered Chef Deluxe Air Fryer, and really love it for my desserts, along with chicken, beef, pork and, of course, roasting veggies:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Plus, it’s ON SALE this month only (January 2023)!  Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

For the apple pie filling

  • 5 medium Granny Smith apples, peeled, cored, sliced and diced into chunks
  • 3 tablespoons water
  • 3 tablespoons unsalted butter, brought to room temperature
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1.5 tablespoons cornstarch
  • ¼ teaspoon nutmeg

For the apple pie bombs

  • ¾ cup granulated sugar
  • 3 teaspoons apple pie spice
  • 1 8-ounce can of Pillsbury Grands Biscuits NOT flaky layers
  • 1 cup apple pie filling (above)
  • 1 teaspoon cinnamon
  • ½ cup (one stick) unsalted butter, melted

Instructions

For the apple pie filling:

Peel, core and dice apples.

In a saucepan over medium-high heat, combine apples and water, cooking for six minutes, giving a stir every so often.  Add butter, then stir to incorporate. 

Meanwhile, combine sugar, cinnamon, cornstarch and nutmeg, whisking well. Add mixture to the apples and butter, stirring constantly until sauce is thick, approximately two minutes.  Remove from heat, and set aside. 

For the apple pie bombs:

Separate each biscuit into two pieces, then use your rolling pin to roll each into a 4-inch circle.  

Combine 1 cup of the apple pie filling with 1 teaspoon of cinnamon.  Using small scoop, fill center of biscuit with one tablespoon of the filling.  Pinch to seal each biscuit and form into balls.

Use kitchen spritzer to lightly spray air fryer trays with oil, then place eight apple pie bombs onto each tray. Bake at 350°F/175⁰C for 8-9 minutes, or until golden brown.

While they are baking, combine sugar and apple pie spice, and place in one of the coating trays.  Melt butter, then place in another coating tray. 

Once they are finished baking, roll first in the melted butter, then in the sugar mixture to coat. Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

SALE ITEMS – The Deluxe Cooking Blender, Blender Accessories, the Manual Food Processor AND our Tastebuds Subscription are all on sale!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Message me to place an order or to host – I would be thrilled to help you get some FREE and discounted!!

Air Fryer Apple Pie Bombs – I Am Baker

Sweet apple filling hidden inside biscuit dough creates these amazingly easy-to-make Air Fryer Apple Pie Bombs !
5 from 1 vote
Prep Time 20 mins
Cook Time 21 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 232 kcal

Ingredients
  

  • 5 medium Granny Smith apples, peeled, cored, sliced & diced into chunks
  • 3 tbsp water
  • 3 tbsp unsalted butter, brought to room temperature
  • ½ cup granulated sugar
  • 2 tsp cinnamon
  • 1.5 tbsp cornstarch
  • ¼ tsp nutmeg

For the apple pie bombs

  • ¾ cup granulated sugar
  • 3 tsp apple pie spice
  • 8 ounce can of Pillsbury Grands Biscuits NOT Flaky Layers
  • 1 cup apple pie filling above
  • 1 tsp cinnamon
  • ½ cup unsalted butter, melted

Instructions
 

  • Peel, core and dice apples.
  • In a saucepan over medium-high heat,combine apples and water, cooking for six minutes, giving a stir every so often.  Add butter, then stir to incorporate. 
  • Meanwhile, combine sugar, cinnamon,cornstarch and nutmeg, whisking well. Add mixture to the apples and butter,stirring constantly until sauce is thick, approximately two minutes.  Remove from heat, and set aside. 

For the apple pie bombs:

  • Separate each biscuit into two pieces,then use your rolling pin to roll each into a 4-inch circle.  
  • Combine 1 cup of the apple pie filling with 1 teaspoon of cinnamon.  Using small scoop, fill center of biscuit with one tablespoon of the filling.  Pinch to seal each biscuit and form into balls.
  • Use kitchen spritzer to lightly spray air fryer trays with oil, then place eight apple pie bombs onto each tray. Bake at 350°F/175⁰C for 8-9 minutes, or until golden brown.
  • While they are baking, combine sugar and apple pie spice, and place in one of the coating trays.  Melt butter, then place in another coating tray. 
  • Once they are finished baking, roll first in the melted butter, then in the sugar mixture to coat. Serve immediately.

Notes

These are best served immediately, or at room temperature.  You can store up to four days in the refrigerator in a zip-top bag or container.

Nutrition Estimate

Calories: 232kcalCarbohydrates: 36gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 143mgPotassium: 109mgFiber: 2gSugar: 24gVitamin A: 295IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword air fryer, apple, apple pie, apple pie filling
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Almond Anise Biscotti (Video)

I’ve made this recipe for years, and give them as gifts, along my other cookies.  I love how easy this recipe is, and I know that you will enjoy it. 

To chop the almonds, I used my Food Chopper, and to bake them perfectly, I used my Rectangle Stone:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your Rectangle Stone, and here to get your Food Chopper today!

Let’s jump right in!!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 tsp salt
  • ½ cup softened butter
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon anise extract
  • ½ cup chopped almonds
  • 2 teaspoons milk, for brushing
  • 2 tablespoons turbinado or coarse sugar, for sprinkling

Instructions

Preheat your oven to 375°F/190⁰C.

Chop almonds, set aside. 

Sift flour, baking powder and salt together in a small bowl; set aside.

Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.

Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing.  Fold in chopped almonds. 

Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 

Bake 15 minutes, or until golden brown and middle is firm. 

Remove from oven, cool 10 minutes.

Using a serrated knife, slice into ½” thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Almond Anise Biscotti (Video)

These crispy cookies are richly flavored with anise, making them the best biscotti to dunk in your cup of coffee!
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course cookies, Dessert
Cuisine Italian
Servings 24 servings
Calories 133 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 tsp anise extract
  • ½ cup chopped almonds
  • 2 tsp milk for brushing
  • 2 tbsp turbinado sugar for sprinkling

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Chop almonds, set aside. 
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.
  • Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing. 
  • Fold in chopped almonds. 
  • Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 
  • Bake 15 minutes, or until golden brown and middle is firm. 
  • Remove from oven, cook 10 minutes.
  • Using a serrated knife, slice into ½”thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

Notes

If you do not like the cookies so crisp, you do not have bake them the second time around. 
Also, I tend to make my biscotti larger; you can certainly divide the dough in half, and bake them on two separate stones if you wish.

Nutrition Estimate

Calories: 133kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 56mgPotassium: 43mgFiber: 1gSugar: 10gVitamin A: 149IUCalcium: 34mgIron: 1mg
Keyword almond, anise, biscotti, cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Italian Cookies – Noble Pig (Video)

Oh, my goodness, you have GOT to try these cookies!  I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe.  You can learn more about Cathy here.  I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • ½ cup butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 teaspoons anise extract

Glaze:

  • 3-4 tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract

Topping:

  • Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 

Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.