Serena Lissy logo

menu icon
search icon
×

Blog

Easy Halloween Chocolate Bark

Halloween is almost here, which means it's time to start planning your Halloween season! Of course, one of the hallmarks of Halloween, besides pumpkin spice everything, is Halloween themed treats. But if you're like me and you don't want to spend hours in the kitchen on Halloween day baking up a storm, this recipe for easy Halloween chocolate bark might be perfect for you.

With only three ingredients needed - chocolate chips, themed sprinkles (or any other kind of festive toppings), and holiday-themed candy (like candy corn) - there is no excuse not to make some delicious Halloween bark before October 31st arrives.

Halloween Chocolate Bark

Halloween Candy Bark Recipe

Chocolate candy bark is an easy Halloween dessert to make and lots of fun to decorate. This bark can be made any time of the year, but I love making it for Halloween with so many choices of leftover Halloween candy, candy eyeballs, and lots of sprinkles. It's one of my favorite Halloween candies, and it's so easy to make, and a fun treat your children will love to help.

Halloween Chocolate Bark Process Collage

What Do I Need To Make The Bark

This is an easy dessert in terms of simple ingredients and equipment.

  • Dark Chocolate - I used a bag of Ghirardelli 60% bittersweet chocolate chips. Go with your favorite chocolates. Just make sure you are getting the best your budget allows. This recipe is all about the chocolate.
  • Halloween Themed Sprinkles
  • Candy Corn or your favorite candy
  • Parchment Paper or Wax Paper
  • Baking Sheet Pan
  • Offset Spatula
  • Small cellophane bags if you want to give them out as treats

Melting The Chocolate

A lot of people prefer to melt their chocolate in a microwave. Which works but I don't like having to stand at the microwave every 30 seconds to manage it. If you want to go with the microwave method, put your chocolate in a microwave-safe bowl and cook for 30 seconds. At the end of the time, stir the chocolate. Continue this process until the chocolate is melted. It's important not to overcook the chocolate. It will seize up, and you will have a horrible grainy mess on your hands, and your melted chocolate will need to be tossed in the trash.

I prefer the double boiler method. To use this method, fill your bottom pot with 1 - 2 inches of water. Place your glass or metal bowl full of chocolate on top. Turn on your burner to simmer. The steam created from the water in the bottom pot will heat the bowl of chocolate and melt it. Stir once in a while until the chocolate is liquid.

Halloween Chocolate Bark

How To Make Halloween Chocolate Bark

To get started, turn your sheet pan upside down and place a piece of parchment paper on it. I like to use the sheet pan upside down because it's easier to move the chocolate once it's hardened. You slide it right off the pan instead of having to cut small pieces to get it out of the pan. Then you can use a long knife to get larger, cleaner cuts instead of small bite-size pieces.

Pour the melted chocolate on top of the parchment paper. Spread the chocolate out with your offset spatula. You want the chocolate to be in an even layer. Shoot for about ¼" thick. Ok, that was the hard part. Now comes the fun part!

On my bark, I sprinkled on candy corn, Halloween sprinkles, and candy eyes. Now you can keep it simple like this or whip up a more traditional Halloween candy bark. Think bite-sized snacks like Kit Kats, plain candy bars, cookie pieces, peanut butter cups, Reese's pieces, pretzels, or whatever your favorite Halloween candy is. You can put all of these on top of your melted chocolate to make a sweet treat. Just be sure to space them out some and don't overcrowd the pieces, and use smaller pieces. Remember, you still need to cut through them once everything is hardened up.

Once you have all your pieces on the bark, you just let it rest until it is hardened. The better way to do this is to speed up the process by placing it in the refrigerator for 30 minutes. Since we did not temper this chocolate, it's easiest to cool it in the fridge.

How To Break The Halloween Bark

When the bark is set, slide the parchment paper off the cookie sheet onto a cutting board. Use a sharp knife and cut your pieces. Stick to about 3" sizes. Because this chocolate is not tempered, it melts quickly. So you don't want someone to have to hold a large piece of bark that is just going to melt all over their fingers.

Halloween Chocolate Bark

How To Store the Halloween Bark

You can store your bark in an airtight container for up to 5 days in the refrigerator. Also, if you want to make your bark a gift, store it in a small cellophane bag and tie it with a ribbon. This chocolate bark is an excellent gift for your coworkers or neighbors. I know my neighbors always love getting this spooky treat.

Halloween Bark

Easy Halloween Chocolate Bark

This easy chocolate bark recipe is perfect for an easy no-bake Halloween treat. Three ingredients are all you'll need!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 399kcal
Author: Serena

Ingredients

  • 20 ounces Bittersweet Chocolate Chips (567 grams)
  • 1 cup Halloween Themed Sprinkles
  • 1 cup Candy

Instructions

  • Turn baking pan upside down, and line baking sheet with parchment paper.
  • Melt chocolate either with microwave or double boiler.
  • Pour the chocolate onto parchment paper, spread with a spatula to about ¼ inch thick.
  • Sprinkle the candy and sprinkles onto the chocolate.
  • Place the baking sheet in the refrigerator to cool for about 30-45 minutes.
  • Slide the chocolate off the sheet pan and onto a cutting board. Cut and serve immediately, or store in an airtight container in the refrigerator.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Serving | Calories: 399kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 299mg | Fiber: 2g | Sugar: 39g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

Looking For More Easy Recipes Or Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Other Halloween Desserts

How To Choose The Right Pie Pans

It's hard to overstate a love for pie. In United States grocery stores alone, the number of pies sold in one year would circle the globe once and then some when lined up one after another. This amounts to about 186 million pies sold each year!

And while the debate between whose pie is better might continue, your baking experience will only improve with knowing how to choose the right pie pans for your pies.

Today, we're taking a look at how to stock your kitchen for delicious pies affordably. We've got you covered in your search for the correct type of pan. From measuring pie tins to choosing between pie pan materials.

Pie in a pan on table

Measuring Pie Pans

There isn't any size of a pie that's a bad one! When it comes to making a standard 9-inch pie, you might be surprised to find some pie pans incorrectly labeled. Many pie pans marked for 9-inch pans measure about 8 ¾ inches in diameter, and some even a bit larger. Making your attempts to choose the right pie pan even more difficult.

If you're trying to stay exact and true to the recipe, you'll need to measure the inner diameter of your pie tin yourself for an exact 9-inch fit. The depth of your pan should also be between 1 ¼ and 1 ½ inch, and the pan should fit about 4.5 cups of water.

These measurements estimate a standard 9-inch pan for most recipes and help you avoid a deep-dish pie pan or other more artistic choices.

Ceramic Pie Dishes

Ceramic pans are a classic for those of us who love a traditional or fancy pie served right out of the tin. They are also hardy and knife-friendly, as well as freezer and storage-friendly too.

While ceramic is a great and even conductor of heat, it is not see-through like glass and can be hard to use for new recipes.

Try a glass pan for particularly finicky recipes with exact timing. Then, when you're feeling a bit more confident in your new endeavor, try a ceramic pan for a more rustic and gorgeous pie right out of the oven.

Another danger with ceramic pans is the risk of underbaking and grease in your perfect pie crust. You want to avoid soggy bottoms. Since ceramic pans heat up more slowly, you'll have to bake these pies for longer or risk raw ingredients. You might want to use less butter-heavy recipes to avoid your butter sitting and collecting at the bottom of a ceramic pan.

Lattice Topped Pie in baking dish

Glass Pie Pans

The classic glass pie plate is a great in-the-middle choice for baking pies! Glass pans offer thorough bakes by conducting heat evenly throughout your dough. Heat is delivered to your pie dough through conduction and radiant heat, as heat can travel through the glass to your baked goods. Being a great heat conductor makes this choice great for most pies.

Tempered glass is affordable, sturdy, and nonreactive. And since the glass will conduct heat more quickly than ceramic or stone, your butter will melt more rapidly and create flaky layers without drowning out your dough.

Glass pans are also transparent and excellent for new bakers or new recipes. Don't be afraid to take a peek through your pie's walls or even pull it out for a check on your bake. No missing golden crust timing with this one!

Metal Pie Dishes

Metal pie plates will create the most crispy edges for your pies. An aluminum pie pan conducts heat the best and most quickly and will be your go-to for most pies and new recipes.

Look for light metal or aluminum pans that transfer heat most quickly for crisper crusts. Most metal pie pans, called tins, are made from aluminum or are aluminum-coated. These are handy, light, and bake quickly but are not necessarily knife-friendly. 

Metal pans are the perfect pie pan for blind baking your pastry crusts and quicker bakes; think pumpkin pie. They heat and also cool quickly. They are also affordable and great options for easy storage and lightweight use.

Now I don't usually recommend disposable aluminum pans, but I will say they are great for when you need to take a pie to an event and have to leave the pan. I certainly don't want to leave my Emile Henry pie dish, but these aluminum ones, I don't think twice about leaving.

Lattice Pie in baking dish

Baking Time for Pies

One unique thing about baking pies and cakes is that it isn't easy to adjust a recipe for a larger or smaller pie or pan. While cookie dough can be doubled or tripled without too much trouble in individual cookie baking, a larger pie or cake can truly suffer from being over or undercooked in the middle.

If you need a substantially larger amount of pie, it's better to invest in additional pie tins instead of a monstrous large one. This can also protect your pie crust to filling ratio for truly large events.

On the other hand, squeezing a large pie into a small tin or vice-versa can mess up your baking time. If you're using a smaller pan, you'll have to bake for longer. You will want to make sure that the thicker middle is fully cooked. Gently tap the center of your pie and extend your cooking time by three minutes if it doesn't bounce back lightly.

For larger tins, your filling may be more spread out and require less cooking time than usual. Trial and error, as well as a lot of prep time, are essential here!

The Must-Have Pie Pan - Our Top Picks

We can't let you go without a specific pie pan recommendation, can we? By far and large, this Pyrex Glass Bakeware Pie Plate is a baker's favorite. It's an accurate 9-inch diameter and 1.2" depth. It's simple, affordable, and highly reviewed by thousands for its consistency, making it the best choice.

Now, if you want to go a bit fancier, I love my Emile Henry 9-inch pie dish. It is the best pie pan for fruit pies. Think apple pie, blueberry pie, peach pies, or pretty much anything with fruit filling and golden crusts. I also love this for savory pies. This pan can go straight from the freezer to the oven. It can also be used with high temperatures under the broiler. Think of that delicious toasted meringue top on your lemon meringue pies.

Finally, while reusability is important for consistency and remaining eco-friendly, pies are also meant to be shared! But waiting and waiting for a nice pie pan to be returned isn't fun, either. So grab a few disposable aluminum pie pans for those parties where you want to share some pie love without worry.

Finding the Proper Pans for Your Pies

I love all things testing, baking, and pie. Previously, we tried out this Peanut Butter Cream Pie recipe from Joy Wilson and loved the decadence of sweet goodness. So give it a go in a classic 9-inch pie pan! Remember size matters when you want to make a great pie.

Ready to learn more about baking more efficiently and accurately? Give our article on Essential Baking Tools Every Baker Needs a read. It will help make your baking journey easy, fun, and delicious. 

Looking For More Baking Tips And Recipes?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Chocolate Caramel Muffins

Sometimes we need a little something sweet to get us through the day. That's why caramel muffins are perfect! This recipe for chocolate caramel muffins is great for any sweet craving, as it has both caramel and chocolate. In addition, they are a delicious breakfast item that is easy to cook in just 30 minutes. 

Chocolate Caramel Muffins On Cooling Rack

Is It A Cupcake or A Chocolate Caramel Muffin?

Most people like to go with a general dividing line between telling if it is a cupcake or muffin. They want to know, can you eat it for breakfast? If you can eat it for breakfast, it's a muffin. Otherwise, it's a cupcake. Ok, how many of you have eaten a cupcake for breakfast? I know I have more than once in my life. So for me, there is a bit more to determine the difference between chocolate muffins and cupcakes than can you eat it for breakfast.

So what's the difference between a cupcake and a muffin? Many people think there isn't much, but in truth, they have very distinct differences. One key factor with these two pastries can be found during your mixing process. When mixing all the dry ingredients into wet ingredients at once and mixing them as one big batter you have muffins. They are thicker than most cake batters, and I probably wouldn't pour the batter into a cake pan and bake it. Most cupcake recipes use a sort of creaming method of mixing butter and sugars. Also, you will notice we are using oil and not butter, another differentiating factor.

But I will say, this muffin would be so fabulous with a bit of caramel buttercream frosting on top. It has a more delicate texture, almost crumbly like a cupcake because we have made caramel-filled muffins, giving it a less dense texture than traditional muffins. This is one of those recipes that are hard to differentiate between the two if you knew nothing about the mixing process, and I just handed you one.

So I'm calling this a muffin because I like eating it for breakfast with a cup of hot coffee. But I may whip up some salted caramel frosting and have one for dessert!

Chocolate Caramel Muffins Ingredients Illustration

Ingredient Notes

  • Yogurt and Sour Cream - I used full fat yogurt and sour cream.
  • Chocolate - I used Valrhona Guanaja. This is a 70% dark chocolate. I used a bar because I grated the chocolate with a box grater. If you don't have one, you can use a food processor, or just cut the chocolate into extremely small pieces with your knife. The key here is to use the best chocolate you have access to. I also used a dark chocolate because the caramel candies are quite sweet. You could use milk chocolate, but be ready for a sweet muffin.
  • Caramel Candies - I used Werther's Soft Caramel Chews. I used 12 pieces and cut each piece into six small pieces. Because you have to work quickly with these in placing them on top, keep each piece separate. They are so soft, they will stick together once you cut them and will be hard to quickly place them onto the muffin tops. Now if you want even easier, you can place the full caramel candy piece into the center of the muffin right before starting the bake. What will happen is the piece will sink to the bottom some and will make for an ooey gooey bottom of the muffin, which may require a fork to eat. But still delicious!

How To Make Chocolate Caramel Muffins

Chocolate Caramel Muffin Process Collage
  • Preheat the oven and line your muffin pan with paper muffin cups.
  • Combine oil and egg in a large mixing bowl. Then add yogurt, sour cream, vanilla, and sugar.
  • In a separate bowl combine the dry ingredients.
  • Slowly add the dry ingredients into the wet ingredients. Use a whisk and don't overmix.
  • Scoop into muffin pan.
  • Bake for 5 minutes, remove pan and sprinkle caramel pieces onto the top of the muffin. Continue baking until done.
Chocolate Caramel Muffins with Milk

Pro Tips & FAQ

Why Are My Muffins Dry?

The main cause of dry muffins is due to overmixing the batter or overcooking the muffin. Overmixing develops the gluten and the muffins will become tough.

How Do I Tell When The Muffins Are Done?

The best method is to use a wooden toothpick inserted into the center of the muffin. It should come out clean or with just a few crumbs clinging to the toothpick.

How Long Should I Bake Muffins For?

Don't cook muffins for longer than 20 minutes to avoid drying them out during the baking process.

What Caramel Candy Brand Is Best For Baking These Muffins?

We used Werther's Soft Caramels. They melt the best and don't harden back up into thick chewy caramel pieces once cooked.

Chocolate Caramel Muffins

Chocolate Caramel Muffins

Delicious treat for chocolate lovers! This muffin recipe is great to have on hand when you want a little something sweet. It has both caramel and chocolate, so it's perfect for any craving!
5 from 4 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 337kcal
Author: Serena

Ingredients

  • ⅔ cup Vegetable Oil (150 mL)
  • 1 Large Room Temperature Egg
  • 6 tablespoon Yogurt (102 grams)
  • 5 tablespoon Sour Cream (75 grams)
  • 1½ teaspoon Vanilla Extract (7 grams)
  • ¾ cup Sugar (150 grams)
  • ¾ cup Dark Chocolate, grated (100 grams)
  • ⅛ teaspoon Salt
  • 1 cup AP Flour (120 grams)
  • ⅓ cup Cornstarch (37 grams)
  • 3 tablespoon Cocoa Powder (15 grams)
  • 1 teaspoon Baking Powder (4 grams)
  • ½ teaspoon Baking Soda (3 grams)
  • 2 teaspoon Espresso Powder (4.5 grams)
  • 12 Soft Caramel Candies - cut into small pieces

Instructions

  • Preheat oven to 400°F. Line a 12-cup muffin pan with muffin wrappers.
  • Combine the oil with the egg in a large bowl and mix with a hand mixer briefly on medium-high speed.
  • Add yogurt, sour cream, vanilla, and sugar and continue to mix until just combined.
  • In a separate bowl grate the chocolate.
  • Add salt, flour, cornstarch, cocoa powder, baking powder, baking soda, and espresso powder to the chocolate bowl. Using a whisk, slowly mix together to break up any clumps.
  • Slowly add the dry ingredients to the oil mixture and stir until combined with a whisk. Do not overmix.
  • Scoop the finished mix into the muffin cups, about ¾ full.
  • Bake the muffins at 400°F for 5 minutes.
  • Working quickly, remove the muffin pan from the oven and add the equivalent of one full piece of caramel onto the top of the muffins. (I cut each piece into six small caramel bits, so at this step, I would add six small pieces to the muffin top) Lower the oven temperature to 350°F, and continue baking for 12-15 minutes. The tops will spring back lightly to the touch once done. Or a toothpick inserted into the center should come out clean.
  • Remove muffins from the oven and let cool for 3-5 minutes. Remove from pan and place onto a wire rack to finish cooling.
  • Once cool, if you have some caramel sauce, you could place a dollop on top with a sprinkle of sea salt on the muffins before serving.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Muffin | Calories: 337kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 147mg | Potassium: 164mg | Fiber: 2g | Sugar: 22g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!
Chocolate muffins with milk

I hope that you enjoyed this recipe and learned how to make these chocolate caramel muffins. If you want more, we have many delicious recipes for breakfast and beyond! Here are a few recipes you may like. Please let us know what your favorite is. We're always happy to hear from our readers!

Looking For More Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Pecan Pie Bread Pudding

Are you looking for creative brunch ideas? This Pecan Pie Bread Pudding recipe will be sure to please everyone! This dish combines the yummy flavor of pecan pie with a delicious bread pudding and an easy-to-make rich caramel sauce. It's a popular brunch recipe that tastes like an All-American Pecan Pie, just without the crust. It's an easy yet delicious dish that will wow your guests.

Pecan Pie Bread Pudding On A Plate

I have always been a member of any bread pudding fan club, but traditional pecan pie...not so much. Depending on the recipe, it's over-the-top sweetness with lots of light corn syrup and dark corn syrup, and that odd texture was just something I never liked. Now pecans I can deal with. That sweet, nutty buttery flavor goes down pretty easily. And I have a few favorite desserts that have pecans as the main ingredient. So why not combo the best parts of two completely different desserts and come up with an easy pecan pie bread pudding recipe. The perfect fall dessert.

Ingredient Illustration for Pecan Pie Bread Pudding

Ingredient Notes

  • Day old bread - Challah, Baguette, French Bread: The main goal of any bread you want to use is that it be stale. Fresh bread won’t soak up the liquids as well and will become a soggy mess. I had a challah loaf that was a few days old, and I then left it on the counter to dry out even more for a few hours.
  • Sweetened Condensed Milk - I used 6 ounces of a can to reduce some of the sweetness. Now if you love the sweetness of pecan pie, replace the 8 ounces heavy cream with the remaining can of condensed milk. Use 14 ounces condensed milk and no heavy cream if you are seeking a sweeter flavor. Bread pudding with condensed milk is pretty tasty, just a bit too sweet for me.
  • Browned Butter - I used browned butter in my recipe. You can easily follow along with the steps in our blondie recipe to make browned butter. Just remember to start with about 25% more butter (2-3 additional tablespoons) because it will cook down to the amount you need. Now if you don't want to make the effort for browned butter, just go with melted butter.
  • Bourbon - I used Makers Mark bourbon. It's one of my favorites for baking. I love the flavor that comes through in the recipe. If you don't want to use Bourbon, try rum. If you want alcohol free, just skip this ingredient.
  • Caramel Sauce - In my mind pecan pie bread pudding with caramel sauce is a must. We use our homemade caramel sauce, but any store bought brand you love will work.
Process Collage To Make Pecan Pie Bread Pudding

How To Make Pecan Pie Bread Pudding

  • Beat the eggs in a large bowl with an electric mixer on medium speed until fluffy.
  • Add all the other ingredients except bread and pecans. Stir to combine.
  • Stir in bread and pecans and place, covered, in refrigerator over night to allow flavors to combine and bread to soak up the custard.
  • Bake the next day.
Plate of Pecan Pie Bread Pudding

Pro Tips FAQ

How Do You Reheat Bread Pudding?

You could go with the oven, bake covered with foil in a 350°F oven for 10 minutes. Or microwave on medium heat until it is the temperature you like.

Do You Serve Pecan Pie Bread Pudding Hot or Cold?

Yes! Bread pudding can be served either hot, cold, or room temperature. It's just a matter of personal preference.

Do I Need To Use Toasted Pecans?

No, but the toasting brings out the delicious nutty flavor that we love in pecans.

How Long Will The Bread Pudding Last?

Plan for 4-5 days stored in the refrigerator in an airtight container or wrapped tightly with foil.

What If I Don't Have An 8 ½" x 11" pan?

You can use a 13 x 9" pan instead. You will need to modify the cooking time down to 40 - 45 minutes since you won't have a thick bread pudding, like what you would have in the 8 ½ x 11"

How Do I Know When The Pecan Pie Bread Pudding Is Done?

The center will be a bit jiggly, and the edges will be browned. The best way to know is to use an instant-read thermometer to test the temperature. You are looking for 160°F. This is the best way to determine doneness. My "bit jiggly" could be very different from your "bit jiggly."

Pecan Pie Bread Pudding On a Plate

Pecan Pie Bread Pudding

This dish combines the yummy flavor of pecan pie with a delicious bread pudding and an easy-to-make caramel sauce.
5 from 11 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 people
Calories: 694kcal
Author: Serena

Ingredients

  • 12 ounces Challah Loaf (Day Old) Cut into 1" bread cubes (450 grams)
  • 6 Large Eggs
  • 6 ounces Sweetened Condensed Milk (170 grams)
  • 8 ounces Heavy Whipping Cream (227 grams)
  • ½ cup Maple Syrup (156 grams)
  • ¼ teaspoon Salt (1.25 grams)
  • ½ cup Firmly Packed Light Brown Sugar (125 grams)
  • ½ cup Browned Unsalted Butter (113 grams)
  • ¼ cup Bourbon (60 grams)
  • 1 tablespoon Vanilla Extract (13 grams)
  • 1 ½ cup Coarsely Chopped Toasted Pecans (185 grams)

Instructions

  • If your pecans are not already toasted, do this now. Heat oven to 350­° F. Place in a single layer on a sheet pan and bake for 6-8 minutes. Stir once. Remove from oven and remove from pan to prevent continuous cooking and burning.
  • Coat an 8 ½" x 11" (1 ½ quart) baking dish with non stick cooking spray.
  • In the bowl of a stand mixer, (or large bowl with an electric mixer) beat eggs on medium speed until fluffy.
  • Stir in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, bourbon, and vanilla until combined.
  • With a rubber spatula, stir in the bread pieces and 1 cup of the chopped toasted pecans until evenly moistened.
  • Pour the custard mixture into your prepared baking dish. Sprinkle with the remaining ½ cup pecans.
  • Cover the casserole dish and place in the refrigerator overnight.
  • Heat oven to 350­° F. Bake the bread pudding for 65 - 75 minutes. You are looking for an internal temperature of 160°F. It will become golden brown around the edges. If you find it's browning quicker than you want, cover the edges with foil to prevent burning.
  • Let cool for at least 5 minutes. Top with your favorite caramel sauce, sweetened whip cream, or vanilla ice cream to serve.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Serving | Calories: 694kcal | Carbohydrates: 63g | Protein: 12g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 326mg | Potassium: 340mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1106IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

Other Fall Desserts

Looking For More Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Pecan Pie Bread Pudding

Bread Baking Tips For Beginners

Today, we’re going over some of the most helpful bread baking tips for beginners. From kneading to proofing and testing your dough, let’s equip you with all the beginner bread baking knowledge you’ll need for your bread making endeavors. 

Can anything compete with a freshly baked loaf of bread? According to the Federation of Bakers, the equivalent of nearly 12 million loaves are sold every single day in the United Kingdom. Bread was also the most popular item purchased in 2017 and 2018 in the UK. With 99.8 percent of households purchasing at least one delicious loaf.

And of course, the UK is far from alone. Humans started consuming grains about 23,000 years ago, discovering bread-like crust from grains mixed with water. And in the United States alone, an estimated $5.6 billion worth of bread and rolls were sold in 2020. Now that's a lot of dough!

There are countless ways to enjoy bread. Of course, you can grab a delicious, fresh-out-of-the-oven loaf at your local bakery, but a homemade bread batch might be the custom joy you seek.

Loaves of Bread on a Table

Ingredients Needed For Bread Baking

The basic ingredients needed to make artisan bread are incredibly simple, and you’re almost guaranteed to have the majority of what you need already at home. Especially if you are starting with a simple bread recipe, the only exception might be some yeast!

You know how you love that first bite of a fresh-outta the oven bread? You can thank yeast for that! Yeast is what makes your dough rise and creates those lovely air bubbles in the crumb. Without it, you would have an unappealing loaf or tortilla!

Do You Need A Stand Mixer and Dutch Oven to Make Bread?

The answer is no! A lot of recipes call for mixing in a stand mixer. A stand mixer definitely makes the process a bit easier, but people have been making bread for hundreds of years without a stand mixer. Now, if your recipe calls for baking in a dutch oven, you can easily use a sheet pan or a loaf pan, or even a baking stone. The benefit of a dutch oven is the evenness of the temperature when baking. Think about that perfect bake with a crunchy crust that you love on your favorite artisan bread. That's definitely one benefit of a dutch oven. These two pieces of equipment are nice to have, but my bread baking tip is that you can work your way up to them as you continue to make breads.

When You Need to Knead Bread Dough

Kneading bread isn’t as fun as needing to enjoy a fresh loaf. But believe it or not, you might not even have to knead your dough, depending on your recipe! While most traditional bread recipes will have you kneading dough for quite a while, easy bread recipes like quick breads don’t require kneading at all.

Quick breads are often dubbed the “cake mix” of the bread world. This is because they do not contain yeast and instead rely on other ingredients to allow the bread to rise. In most cases, a bread recipe without yeast requires little to no kneading. 

In other cases, no-knead breads contain yeast but rely on time instead of your hands to activate the ingredient. For example, this classic No-Knead Bread recipe by Jim Lahey and featured in the New York Times relies on time to let the dough rest and the bread rise over 12+ hours.

If you’re a beginner bread baker a bit intimidated by kneading, try out a few bread mixes to get started. Or, you can try a no-knead recipe that relies on time to activate the yeast while you perfect your kneading skills on a different loaf. Win-win!

Loaf of bread and bag of flour

Mixing & Kneading Bread Dough

When you’re ready to tackle kneading bread dough, the key is consistency and practice! Kneading bread dough can also be very therapeutic as it forces you to use your hands completely and doesn’t allow for easy phone breaks in between.

To knead your dough, you can use your hands with an extra side of flour to prevent sticking or use a dough hook mixer. A dough hook mixer is a great idea if you need to make multiple loaves at once or decide to pursue bread-making regularly.

To knead your dough by hand, prepare a floured surface for your dough. You’ll want enough room to extend your arms and for the dough to sit in both clumped and flattened forms. Next, scrape your dough onto the floured surface and push it down and outward with the heel of your hand to flatten it.

Fold the dough back over itself and press down to reform a thicker mound. Turn the dough and repeat this process until the bread is properly holding its own form.

Kneading can be messy, so don’t be afraid to re-dust your workstation with flour as needed! Be careful about adding too much flour directly to your dough at this stage, however. Adding too much can affect the accuracy of your recipe.

Have I Kneaded My Bread Dough Enough?

There are a plethora of tests to help you determine if you’ve kneaded your bread dough thoroughly. One popular telltale sign is called the “windows” test, which involves stretching out a palmful of dough. If you’re able to stretch it into a translucent area akin to a windowpane or bubblegum, then your dough is ready.

This “window” is known as a gluten window and serves as a great test to see if the gluten molecules have activated enough in your dough. If you try to perform this test after only a few minutes of kneading, your dough will probably tear apart.

Some other tests include the poke test and shape test. For example, your dough should actually “bounce” back from a firm poke if it’s properly kneaded. And, it should hold its shape when held over a bowl and not sag back toward your surface.

Of course, these are general tests that hold for most bread doughs. Remember that additions to a traditional recipe might mean that some tests are more appropriate for recipes than others.

Kneading Bread Dough

Rising Bread Dough

Most bread recipes will come with specific bread proofing directions that are relatively easy to follow! If you are trying a new recipe, make sure to read your recipe ahead of time. Some directions require overnight proofing, which can get you in trouble in a pinch if you haven't planned for the entire process to go overnight and you can't bake your bread until the next day.

Traditionally, bread proofs can be done at room temperature in a glass bowl. Place your dough in a ball at the bottom of your bowl, and cover the bowl with a damp paper towel or plastic wrap. You can also draw a line around the perimeter of your dough ball on the outside of your glass bowl with a dry erase marker. This will make it easier for you to determine when your bread has properly doubled in size.

Another casual way to proof bread dough is in the fridge. Recipes that call for overnight proofing should virtually always detail proofing inside a refrigerator. This is a slower method but super convenient for breakfast bread bakes.

When proofing your dough, be careful to stick to the recipe or experiment with purpose. “Overproofed” dough can result in accidentally sour or off-tasting bread, with a different texture than what you were hoping for.

Variety of breads

Beginner Bread Baking

It’s easy to be intimidated at the start of your bread baking journey. Thankfully, the ingredients for bread are relatively affordable, and a single bag of flour from your local grocery store can easily last you dozens of loaves, dinner rolls, or even your favorite sandwich loaf.

Keep practicing your kneading (or no kneading needed!) techniques, and you’ll be creating bakery-quality bread loaves in no time. If you’re ready to learn more about the science behind baking fresh bread, go ahead and give our article Types Of Yeast And When To Use Them a read. Happy baking!

Looking For More Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

10 Tips for Flat Lay Food Photography

Your food deserves to sit in the spotlight. Flat lay photographs dominate the e-commerce industry today. Particularly when items aren’t meant to be worn or when human models are too expensive to rely on.

Seattle Web Design details flat lays as wonderful options often offered by professional photographers for gorgeous items on colorful backdrops. Taken directly from above, flat lays can showcase details of your food that angled shots often miss. Flat lay photography a type of still-life photography that has become very popular in the last few years, especially with social media. Think of your favorite Instagram feed, and I'm sure you have seen flat lay images. So here are our top 10 tips for flat lay food photography.

Flat lay photography example

Camera Height

When it comes to flat lay photos, it’s all about height! You want to show off the perfect composition of your food both on its plate and on the table. This is what makes flat lays so professional and enticing.

It’s highly abnormal to view food from a perfect bird’s eye view, so flat lays give us the unique opportunity to view every last detail of food, or any other ordinary objects, made into art. But, of course, to get the perfect shot, you need to take photos from directly above the food.

A simple step stool may do the job, or even your arms if you are tall enough and confident enough to take a shot over your head. However, the most stable options for taking photos with height involve tripods with a flexible arm or setting up your food on a table with short legs or even on the floor. And if you are my height, the floor setup is preferred. I also like to use a tether cable when shooting this style. It gives me the best results by letting me see the image on a computer without having to climb up and down on a step stool.

If you can keep any curious pets away, placing your backdrop directly on the floor and shooting a food plate directly on top can give you natural height in your shots. Just keep your shoes away!

90-Degree Shots

Flat lay photos are defined by a 90-degree shot over a layout of items often laid out purposefully for display. A tripod with the ability to use a horizontal arm is a worthy investment if flat lays are at the top of your food photography list. This horizontal arm lets you point your camera straight down. Also, a nice ball head helps you get the camera and camera lens in the right spot.

While layouts on the floor are convenient, sometimes we can’t fit everything we want to on a small floor backdrop if we need to move to a larger table. That’s when tripods really come in handy.

Flat Lay Backdrops

There’s no limit to creativity when it comes to backdrops, and so many great options are available. A simple tablecloth can be perfect for picnic foods, and marble countertops are great for a pristine look of freshly prepared salads. Even cardboard can give off a rustic on-the-go look for sandwich lunches and DIY crafts. Keep your color themes in mind and the important elements of the photograph, specifically your main subject and what story you want to tell.

Get creative, and don’t be scared to experiment!

Sugar cookies photographed in a flat lay

Texture in Flat Lay Photography

Flat doesn’t have to mean boring! To make sure your food items don’t look 2D, think about the different textures of food that you can show off in your display to create visual interest. For example, a little bit of cookie crumbles next to a plate, sesame seeds on buns, and smooth berries can all give off different ideas of deliciousness on camera.

If you’re taking photos of one food item alone, one of the easiest ways to add texture to your backdrop is by using patterned tablecloths or even decorative paper with texture.

Depth in Flat Lay Photography

Flat lays don’t have to depict flat objects! Add depth to your flat lay by placing food items at different heights. For example, sprinkle pepper over a dish with some flakes falling directly on the plate, while fries stack high on top of one another. In general tall objects don't make for a good flat lay. This photography style isn't the best way to showcase those items. There are so many other different styles of photography to capture a tall milkshake.

Let pancakes peek out from under each other, and syrup drizzle down the stack to lightly touch against fresh fruit. Layers like this are beautiful at any angle but can offer more depth to flat lay photos that typically flatten an image.

Flat Lay Food Orientation

While your shot must be taken from above and at a 90-degree angle to count as a flat lay picture, that doesn’t mean that your food has to sit plainly on a plate. When you can’t get creative with camera angles, what about subject angles? The arrangement of items in your photo session helps you get the perfect flat lay. Think about how the subject would naturally look. What are the different angles you can arrange the food in the image?

Set a hamburger on its side, either in your own hands or the hands of an eager consumer or against a basket of fries. Let a few fruit slices lay flat, and a few sit on their sides for added depth and a more interesting composition. The options are endless!

Humans in Food Photography

Flat lay photos often feature objects alone. But who says that’s a steadfast rule? Food especially is meant to be enjoyed and eaten. So try including other people in your next flat lay photoshoot. You can shoot hands holding burgers, toasting wine glasses, or even reaching for a food plate across a picnic table. I try to follow the composition rule of the rule of thirds when doing this. It's a great way to add interest and direct viewers to your focal point.

This might require more preparation to get a shot that’s taken from a high enough position to include other people’s hands.

Framing and Crops

One common pitfall for flat lay photography is the prioritization of viewing entire objects in your shot. As a result, it can take a long time to set up flat lay photos, ranging from one plate of food to a whole picnic bench of plates and hands holding drinks.

We often forget about letting the frame naturally crop out some dishes and props because of all this prep. Don’t be afraid of letting plates fall halfway out of the screen. Forcing each object to be included in the final photo can look more staged and less natural.

Minimal and Natural Edits

Since flat lay photos are already taken at an unnatural angle relative to the human eye, it's a good idea to go easy on the edits. Color corrections and increased vibrance are great, but this isn’t the time for too-heavy filters. Instead, let your photo composition shine!

Stack of cookies photographed in flat lay style

Employing Light and Shadow

Taking photos directly above your food might translate to limited angles, but that doesn’t mean your lighting must be uniform! Flat lay lighting setups can be extremely creative. Experiment with direct sunlight on one side of your flat lay photo setup at a harsh angle, and watch the shadows grow on the other side. Diffuse window light to get softer shadows and the best light. Many flat lays will not use harsh lighting in the food world if you are going for a natural look.

Flat lays may be famous for their uniformity but can actually be used to creatively show the depth of shadow created by your food, too. For example, use lighting to your advantage to show how heavy your dense buffet is or how light your macaron bake came out.

Flat Lay Food Photography

Here at SerenaLissy.com, we marry our two loves for baking and photography together. After all, the only thing better than eating delicious food is documenting recipes and photos of past bakes! I hope this has given you some ideas on how to take a good flat lay photo and we are excited to see what you come up with.

Learn more about turning your love for food into mouth-watering photos by reading our blog post Tips For Taking Great Food Photos today.

Food Photography Challenge

Join Us On a Five Day Food Photography Challenge

Want to take your food photography up a notch?

I’ve been photographing food for years and have learned some tricks of the trade. Join me on this 5-day challenge where you’ll learn how to master the art of food photography, one bite at a time. You’ll be amazed by what you can do with just a few simple tips. You will learn how to make your photos pop with color, texture, and lighting. Sign up today!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

6 Tips for Finding the Best Camera for Food Photography

Finding the best camera for food photography can cause more headaches than excitement with such a wide range of prices and camera features. Today, we’re giving you our top 6 tips for finding the best food photography camera based on camera features. Focusing on the camera features you actually want in a new camera can help you choose the best camera. It also helps you, so you don't waste money on features you’ll never use.

Equipment costs can quickly sap the excitement out of a new career or hobby. I remember when my wishlist was full of cameras with a price range of $500 up to $6,000 for that full-frame camera used by professional photographers. Shopping for a “professional” camera can easily return options costing hundreds to thousands of dollars. Yet, by 2025, the average price per digital camera is expected to rise to $189.97 USD. This may seem strikingly low. You just need to decide what features you need and want. Remember, most expensive, isn't always the best.

Camera parts on a table

Adjustable Camera Flip Screen

One unique aspect of food photography is your proximity to potential messes. No one wants to drop a camera on a beautifully frosted cake. And you definitely don’t want to touch your digital LCD screen after arranging buttered croissants.

An adjustable camera screen and accompanying tripod are essential for a baker looking for technical and artistic shots. Without a stable setup for both, you could face destroyed baked goods and messy screens. Adjustable camera screens are typically stable in at least two positions, both facing the front and back of your camera lens.

This allows you to view the shot from either side of your food subject. This saves you time and gives you confidence in your shots. This is definitely a nice-to-have feature for your food shoots.

Remote Control Capabilities

Similar to the conveniences of adjustable camera screens, remote control capabilities are essential. They can help you achieve a variety of shots when you need to handle food in between shooting.

With the simple press of a remote control, you can take food photos without touching your camera. You can also ensure that accidental frosting or crumbs land on only your remote control and not the inner workings of your camera. Keep in mind that looking for a camera with Bluetooth capability is a great alternative to one that comes with a remote control. High-quality Bluetooth-enabled remote controls are easy to find separately, making them a good choice for your perfect camera.

What To Look For In A Camera

Camera’s Ability to Shoot RAW Files

Learning about different photo file formats is essential to upgrade both your photography and photo editing skills. While JPEG files are handy to send via email and store on your phone, these files are only so large because your camera already processes them. This means that you’re missing out on additional metadata and photo detail that could be preserved in different file formats, ultimately affecting your image quality.

Shooting food photos in RAW files isn’t essential for every photographer but will offer you the most control over the details and quality of your photos. RAW files contain uncompressed grayscale picture data that allows you to alter white balance, tonal range, color saturation, and more without deleting data. In addition, you’ll always be able to revisit your original file when shooting RAW files.

When purchasing and using a camera to shoot RAW files, remember that you’ll have to manually set your camera to shoot in the RAW file format. Pictures taken in JPEG or other formats cannot be transitioned to RAW format after being taken. And I would encourage everyone to start shooting in RAW now. Don't wait! You may need a few more memory cards since the file size is so much larger, but it's a great way to have access to all the fine details of your images.

Continuous Shooting Mode For Food Photography

Continuous shooting camera mode consists of multiple photos taken in rapid succession. This mode is popular in sports shots or when taking photos of wildlife to increase the odds of getting a clear and beautiful shot.

This can seem counterintuitive as a need in food photography, as you’re taking pictures of prepared and unmoving dishes. But action shots are enticing in all genres. For example, eggs falling into a bowl and syrup dripping over pancakes are all mouth-watering shots much easier taken in continuous shooting mode.

Different cameras will have different frames per second rates, translating to a maximum number of photos taken in continuous shooting mode. While more photos to choose from is always wonderful, there’s no need to go overboard. All continuous shooting modes will give you more options than relying on your own reaction time alone.

Multiple Cameras On A Table

ISO Levels

Most of the time, you will be using a tripod when photographing food. But there are those times when you will not be able to use a tripod, and it may be darker than you want for an image. Low light is difficult to shoot without a tripod. To help you get through these low-light situations, a great ISO range is important to have with your camera. A higher ISO will let you handhold when trying to take an image. There is a sweet spot for your camera (they all have it), and sometimes it may be better than others in high ISO situations, but the noise in the image may still be prevalent.

Camera Tethering

Camera tethering consists of a photography setup where the camera is directly connected via wires to a laptop or computer. Instead of photos being saved and displayed on the digital camera, the photos are directly saved to the hard drive of the connected computer and displayed there. A lot of food photographers use this, and they will tether to Adobe lightroom.

One huge benefit of food photography is that many shoots are organized inside one’s own home or private property. This allows the stationery setup of camera tethering in many circumstances.

Tethering has the benefit of saving space on your digital camera’s SD card. But the main benefit is displaying larger and more accurate shooting results in real-time. So you’ll never wonder when you have to reshoot!

Finding the Best Camera for Food Photography

Finding the best camera for your food photography should be a balance between budget and features. Look for options that will make your shoots easier and more streamlined to make the most of your investment. Price points for cameras really do have a huge range. But the good news is that a costly camera isn't always the right camera for you when trying to capture high-quality images. Ready to learn more about food photography and camera modes? Give our Beginner’s Guide to Camera Settings a read today.

Looking For More Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

Food Photography Challenge

Join Our Five Day Photography Challenge

Want to take your food photography up a notch?

I’ve been photographing food for years and have learned some tricks of the trade. Join me on this 5-day challenge where you’ll learn how to master the art of food photography, one bite at a time. You’ll be amazed by what you can do with just a few simple tips. You will learn how to make your photos pop with color, texture, and lighting. Sign up today!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Apple Crumble Cheesecake

Apple season is here, and that means it's time to whip up some delicious apple desserts! We're going to take a break from all the pumpkins this year and share one of our easy fall desserts: Apple Crumble Cheesecake. This recipe is perfect for any occasion, but we love serving it during the holidays when you want something sweet but not too heavy. I love making one of these as part of my Thanksgiving desserts. It's also just as good in the spring or summer if you enjoy lighter desserts.

The recipe is super easy to make; it pairs delicious creamy cheesecake with apple crumble and can be customized with different toppings depending on what you have on hand. You can top with a scoop of ice cream, whipped cream, or even a salted caramel sauce - whatever your heart desires!

Apple Crumble Cheesecake on Serving Dish

This apple crisp cheesecake is a delicious combination of textures and flavors. The buttery crust contrasts nicely with the creamy cheesecake filling, while the apples bring out the sweetness in each bite. And then there's that luscious caramel topping if you are so inclined! So if you're looking for delicious dessert ideas for fall, then this apple crumble cheesecake recipe is just the ticket.

Recipe Ingredients Illustration

Ingredients & Substitutions

  • Apples - I used Honeycrisp. You could also use Fiji, or Red Delicious, or Gala apples. I don't recommend Granny Smith Apples. They are a little too tart, and you won't get the sweetness needed or the moisture. The Granny Smith also was a bit firmer than we wanted at the end. As you can see in the image, I sliced my apples, but when making it again, I would use diced apples. When I went to cut the cheesecake, it was sometimes difficult to get a clean cut due to the large pieces of apples. The chopped apple is easier to work with when cutting.
  • Cream Cheese - I use full-fat blocks of Philadelphia Cream Cheese. Don't use the tubs of cream cheese; you won't end up with the right texture. You also want your cream cheese to be at room temperature before you start mixing. I let the blocks sit on the counter for a few hours before using them.
  • Eggs - Eggs are needed for thickening the cheesecake. You want these to be at room temperature as well.
  • Graham Crackers - I used plain, but you could easily substitute and use cinnamon graham crackers.
  • Caramel Drizzle - I usually drizzle homemade caramel sauce on this cheesecake when serving. It takes it from great to fabulous! If you don't want to make your own caramel sauce, grab a jar of your favorite caramel sauce from your grocery store to use.
  • Walnuts - I toasted my walnuts. It's not needed, but it gives a bit more walnut flavor in the crust. To toast walnuts, sprinkle the walnuts in an even layer onto a small sheet pan and bake in a 350°F warm oven for 5-7 minutes. Stir once about halfway through cook time. Remove from heat and let cool on a plate. You want to take them off the sheet pan to prevent further toasting.
Slice of Apple Crisp Cheesecake

Special Equipment

Not a lot of equipment is needed for cheesecake, but there are a few items that are.

  • Electric Hand Mixer or Stand Mixer - You want your cheesecake mixture to be completely blended with no lumps of cream cheese remaining.
  • 9" Springform Pan
  • Instant Read Thermometer - You can live without this, but it makes telling when the cheesecake is cooked to perfection so much easier, instead of overcooking it because you can't tell how much jiggle is too much in the center of the cake.
Process Collage

How To Make The Apple Crumble Cheesecake

Step One: Prepare the graham cracker crust

I use my food processor to make the graham cracker crumbs. If you don't have a food processor, you could put them in a Ziploc bag and use your rolling pin to crush them. The same would work for walnuts or pecans. I'd chop them into fine bits, then use my rolling pin to crush them.

Combine all the other remaining ingredients with the graham crackers and walnuts. Mix until combined.

Press crumbs into the springform pan. I have found that it's easiest to use a small flat ramekin or glass to flatten the crumbs into an even layer.

Step Two: Cheesecake Filling

There are basically two steps to preparing the cheesecake filling. The first is using your mixer to cream the cream cheese, then add the sugar.

The second step is incorporating all the other ingredients into the cream cheese mixture. Again, you will want to keep your mixer on low speed during this step. You don't want to overmix your filling.

Step Three: Apple Filling

For this step, we are basically sauteeing the apples. The cook time will depend on how you cut the apples. I sliced mine, and it took 9 minutes to sautee to the proper doneness. The cook time will range between 6-10 minutes, depending on the thickness of your apples. You want to cook until they are tender.

Once cooked, add the cornstarch slurry and then the brown sugar and cinnamon. Stir and let cool. You can make this on the same day that you bake the cheesecake or wait until the next day when you will serve it.

If you make this the day before, cover and refrigerate until needed. However, if you make it the same day, you must wait for this to cool before using it on the cheesecake.

Step Four: Crumble Topping

Once you mix all the ingredients, you will transfer them to a parchment-lined sheet tray and bake until browned. Let this cool before using it on the cheesecake. You can also make this when you bake the cheesecake or wait until the next day when you are ready to serve. You need to make sure it is cool before putting on the cheesecake.

Slice of Apple Crumble Cheesecake on Table

Expert Baking Tips

  • Water Bath - You want to make sure to use a water bath. It helps keep moisture in the oven and also helps keep your cheesecake crack-free. Make sure to wrap your springform pan with foil to prevent any water seepage into the cheesecake.
  • Keep The Oven Door Closed - For some reason, we all want to check the cheesecake by opening the door frequently. Unfortunately, this reduces your oven temperature and results in uneven baking. You also want to keep the moisture from the water bath from escaping out the oven door.
  • Don't Overbake - The best way to ensure you are not overbaking is to test with an instant-read thermometer. Once you are in the range of cook time completion, go ahead and check the internal temperature of the center of the cheesecake. You are looking for 150°F. This ensures you don't overbake while trying to determine if the jiggle is just right.

FAQ

How do you store leftover cheesecake?

You can wrap it in plastic or store it in an airtight container in the refrigerator. It will last up to 5 days.

Can I freeze my cheesecake?

Yes. Wrap it with plastic wrap, then cover with foil. Keep in the freezer for up to two months. When ready to eat, remove from freezer and put in the refrigerator to thaw.

Is it ok to put the warm cheesecake in the refrigerator?

No, let it rest on the counter until the entire cheesecake is room temperature. Then wrap and place in the refrigerator.

How long should I wait before eating the cheesecake?

You want the cheesecake to be cold. After it has been refrigerated for at least four hours, but 24 would be better, it is ready to be eaten.

Caramel Apple Cheesecake

This recipe is a delicious twist on the classic cheesecake. And with a caramel sauce drizzle, it's got all the flavors of your favorite caramel apple dessert but in an easy-to-eat form that tastes just like Caramel Apple Cheesecake from The Cheesecake Factory! If you're looking for something new, this will be perfect and if you love apples then we guarantee it'll become one of your favorites.

Slice of Apple Crumble Cheesecake

Apple Crumble Cheesecake

This delicious apple crumble cheesecake is the perfect ending to any meal. Serve it during fall or share it with your friends and family as a holiday dessert!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 12 Servings
Calories: 515kcal
Author: Serena

Ingredients

Graham Cracker Crust

  • 9 Whole Graham Crackers (135 grams)
  • ½ cup Lightly Toasted Walnuts or Pecans (60 grams)
  • ¼ teaspoon Salt (2 grams)
  • ½ teaspoon Cinnamon (2 grams)
  • 2 tablespoons Light Brown Sugar (27 grams)
  • 5 tablespoons Unsalted Butter - Melted (71 grams)

Cheesecake Filling

  • 3 8 ounce Packages Cream Cheese - Room Temperature (678 grams)
  • ¾ cup Granulated Sugar (150 grams)
  • 4 Large Eggs - Room Temperature
  • 1 teaspoon Vanilla Extract (5 grams)
  • ½ cup Heavy Cream (114 grams)

Apple Filling

  • 3 tablespoon Unsalted Butter (60 grams)
  • 3 Medium Size, Peeled, Cored, Apples
  • 4 tablespoons Light Brown Sugar (54 grams)
  • ½ teaspoon Cinnamon (2 grams)
  • 1 pinch Nutmeg & Cloves
  • 1 teaspoon Cornstarch (2.5 grams)

Crumble Topping

  • 1 cup All Purpose Flour (120 grams)
  • ½ cup Light Brown Sugar (106 grams)
  • ¼ teaspoon Baking Powder (1 gram)
  • ½ teaspoon Ground Cinnamon (2 grams)
  • ¼ teaspoon Kosher Salt (1.25 grams)
  • ¾ cup Old Fashioned Oats (66 grams)
  • ½ cup Unsalted Butter - Room Temperature (115 grams)

Instructions

Graham Cracker Crust

  • Preheat the oven to 350°F
  • Place the graham crackers, walnuts, salt, cinnamon, and brown sugar in a food processor and process until finely ground.
  • With the motor running, add the melted butter and process until the mixture comes together and turns sticky.
  • Spray the bottom and side of a 9-inch springform pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet, and bake in the oven until lightly golden brown and just set, about 8 minutes. 
  • Remove to a baking rack and let the crust cool completely.

Cheesecake Filling

  • Place the room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment, or use an electric mixer and mix the cheese until light and fluffy. Start with low speed until combined, then bump up to medium-high speed. This takes 3 to 4 minutes. Add the sugar and beat again until the sugar is fully incorporated and the mixture turns light and fluffy. 
  • Add the eggs, 1 at a time, and mix everything until the eggs are just incorporated, scraping the sides and bottom of the bowl once in a while. Add the vanilla extract and mix until combined. Add the heavy cream and mix until just combined. Don't over mix.
  • Pour the cheesecake filling mixture into the prepared springform pan. Set the springform pan on a very large piece of heavy-duty aluminum foil and fold up the sides around it. Make sure it's properly sealed. The foil will keep the water from seeping into the cheesecake during the water bath.
  • Place the springform pan in a large roasting pan into the preheated oven. Pour hot tap water into the roasting pan until the water reaches about halfway up the sides of the cheesecake pan. Bake cheesecake until the sides of the cake are slightly puffed and the cake is set, but the center still jiggles; about 55 minutes. You can also use an instant-read thermometer to check the internal temperature. You are looking for 150F.
  • Remove the cheesecake from oven and let cool on a baking rack. Let it to cool down to room temperature for 2 hours.
  • Cover the cake and chill for at least 4 hours and up to 24 hours in the refridgerator until chilled through.

Apple Filling

  • In a medium saucepan, melt the unsalted butter over medium heat. Once it’s completely melted, add in the sliced peeled apples and stir until they are fully coated in the butter. 
  • Sautee for 8 to 10 minutes until the slices are tender. The exact cook time depends on the thickness of your apple slices. If you slice them with a mandoline, it will only take 6-7 minutes.
  • While the apples cook, in a small bowl, stir together the cornstarch and 3 tablespoons of water to make a slurry and set aside.
  • Once the apples are cooked tender, stir in the cornstarch slurry and let bubble up. 
  • Now stir in the brown sugar and cinnamon, nutmeg, and cloves. Stir to combine. Let cool before topping the cake.

Crumble Topping

  • Preheat the oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and rub into the dry mixture with your fingertips until lumps form. Add in the oats and mix with your fingertips to make the streusel. We are looking for crumb topping. Chill 15 minutes.
  • Transfer mixture to a parchment-lined sheet tray and bake 8 minutes or until browned to your liking. Using a metal spatula, stir once in a while and toss crumble to brown evenly.
  • Rotate the tray and bake until the crumble is golden brown, about 4- 8 minutes more. Watch it carefully during that second round to avoid over-browning.
  • Remove from oven and let cool
  • Top cheesecake with cooled, sauteed apples, crumble, and caramel sauce if you chose to make that. 

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Serving | Calories: 515kcal | Carbohydrates: 59g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 604mg | Potassium: 330mg | Fiber: 3g | Sugar: 38g | Vitamin A: 751IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

If You Love This Cheesecake

More Apple Desserts

Looking For More Baking Tips

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Everything You Need to Know About Chocolate

Today, we’re indulging in everything you need to know about chocolate. First, we’ll explore its origins as an indulgent drink to the creation of the solid chocolate bar. Then, knowing the history of chocolate and how it is made will help you create baked goods with chocolate more efficiently and deliciously. And besides, don't most chocolate lovers want to know fun facts about chocolate?

From decadent Triple Chocolate Cheesecake to Homemade Chocolate Pop-Tarts, it’s hard to find a reason not to love chocolate. Even those who love vanilla flavors more than chocolate (a true sin, I know) can rarely resist chocolate accents in Cranberry Chocolate Scones or our Gluten-Free White Chocolate Raspberry Blondies. 

Everything You Need To Know About Chocolate

Chocolate History

When it comes to the origin of chocolate, we have to explore the terminology of “cacao” vs. “chocolate.” The term “cacao” refers to the cacao plant or cacao beans, while “chocolate” defines any product made from the beans way down the manufacturing line.

We may never know the true year chocolate was first consumed, but many historians estimate chocolate has been prepared since 2000 years ago. 

According to Smithsonian magazine, anthropologists from the University of Pennsylvania found pottery with cacao residue in Honduras. These pottery pieces dated back to 1400 B.C.E. Remnants suggest that the beans had been fermented into an alcoholic beverage. 

Chocolate had become a fashionable drink by the 17th century in Europe. Then, in 1828, a Dutch chemist created powdered chocolate known as “Dutch cocoa.” And finally, the creation of the modern chocolate bar is credited to Joseph Fry, who pioneered adding melted cacao butter into Dutch cocoa for a solid creation.

While the exact specifics of chocolate origins may remain a mystery, it’s no surprise that the unique taste of cacao, and the sweet taste of chocolate, have been capturing hearts for centuries.

Over the years of chocolate history, sales of premium chocolates have skyrocketed, and we have come a long way from a fashionable bitter drink of the early times to the final product of today and all the different types of chocolate.

Bars of different chocolate percentages

Chocolate Percentages

When baking or shopping for chocolate and chocolate bars, you’ll notice that there are varying percentages of chocolate in each bar. In general, self-proclaimed chocolate connoisseurs may state that the higher the chocolate percentage, the better a bar is in quality and taste.

In reality, chocolate percentages define how much of a chocolate bar is made from cacao derivatives. Remember how Joseph Fry used both cacao butter and Dutch cocoa to create a solid chocolate bar?

Today’s chocolate bars are made from cacao beans, cacao butter, sugar, and milk or milk powder. The percentage on a bar represents how much of the bar by weight is made up of cacao beans and cacao butter together, known as cacao mass.

So no two 80% bars will taste the same. This is because different brands of chocolate have different ingredients to get the 80% during the chocolate making. So this basically means that two bars with the same percentage of chocolate will not taste the same.

And while a higher percentage of chocolate might sound fancier, there are some 50% bars that could beat a 90% bar in taste!

In general, candy chocolate bars such as Hershey’s are estimated to have about 10% chocolate content, while many baking recipes call for 70% or higher. When baking or creating a new recipe, you’ll probably already be adding sugar or milk separately. This is why higher chocolate percentages are typically the best option in most recipes.

The Health Benefits Of Chocolate

It’s finally time to get into the nitty-gritty: is chocolate good for your health? It’s no surprise that one of the biggest worries about eating delicious foods is the potential health effects of consuming too much butter and sugar.

As with most things, chocolate can be good for you and your health when eaten correctly and in moderation.

According to John Hopkins nutritionist Diane Vizthum, antioxidants in dark chocolate can lower blood pressure and reduce the risk of blood clotting while helping to reduce coronary heart disease. In addition, epicatechin, an antioxidant in chocolate, can help the body combat diabetes.

Epicatechin also increases nitric oxide production in the blood, supporting circulation and even reducing stress levels.

Health Risks Of Chocolate

Naturally, almost anything can be bad for you in too-large quantities. However, when it comes to chocolate, one of the biggest health risks is weight gain. This is especially true in milk or white chocolates containing more butter and sugar than most dark chocolates.

Are you looking to add chocolate to your diet for health benefits alone? If so, you’re better off sticking to dark chocolate.

Additionally, high sugar contents in chocolate products can lead to tooth decay and diabetes risks. Select individuals may also experience migraines or headaches when consuming chocolate.

As always, moderation is important and the better choice when planning a wholly healthy and balanced diet.

Chopped Up Chocolate used for baking

Baking With Chocolate

Here at SerenaLissy.com, the one thing we love more than chocolate is creating baked goods with chocolate! So how does the composition and history of chocolate affect how we bake with it?

Upon perusing your local grocery store, you’re sure to find a wide variety of chocolate bars, chocolate chips, and cocoa powders. When a recipe calls for “chocolate” alone, this refers to baking chocolate.

Unsweetened baking chocolate is typically made of 100% chocolate, without added sugars and flavors. It’s a much better option for recipes that call for “chocolate” and not “chocolate chips” specifically, as chocolate chips are specifically preserved to not melt under heat.

In most cases, you can find baking chocolate in baking supply aisles, not in candy aisles. Using Hershey’s kisses in your baked goods may result in a sweet treat. But trust us in our recommendation of baking chocolate when it comes to incorporating chocolate into a batter or mix.

If you’re a white chocolate lover, keep in mind that this chocolate will perform a bit differently in bakes. Why? Because it doesn’t contain chocolate solids from the cacao bean at all! White chocolate is made from basic ingredients; cacao butter, milk, sugar, and vanilla at its core.

Fun Facts About Chocolate

  • Cacao was once used as currency.
  • Now for a bit of math: Cacao trees produce approximately 30 pods per year. Each pod contains about 40 beans. It takes about 500 beans to make 1lb of chocolate. So one tree can produce enough beans for about 2lb of chocolate per year.
  • The Scientific Name for the Tree that Chocolate Comes From Means 'Food of the Gods'
  • Chocolate has over 600 flavor compounds. Wine only has around 200 for comparison.
  • Chocolate tastes different depending on its place of origin.
  • Hershey's makes more than 70 million chocolate kisses PER DAY at their chocolate factory! I know they are tiny, but 70,000,000 per day! That's a lot of zeros!
  • Ruth Wakefield sold her famous chocolate chip recipe to Nestle for a lifetime supply of chocolate. Wow! I'm sure that seemed like a sweet deal at the time, but not so much today!
  • Americans' chocolate consumption is 2.8 billion pounds of chocolate each year, or over 11 pounds per person. And I'm guessing that isn't always good quality chocolate, and it's much more mainstream chocolate with high levels of added sugar. (Now go back to the math fact. Think how many cacao trees it takes to supply large chocolate companies around the world!)
Cacao Tree Pods

Creating With And Enjoying Chocolate

What type of chocolate or percentage of chocolate do you love most? There are countless ways to prepare and enjoy this succulent treat. And sometimes, just enjoying a piece of chocolate is all you need. Here at SerenaLissy.com, we have a variety of delicious recipes that feature chocolate as well as a specific Baker’s Guide to Chocolate. And if you are at all curious about a chocolate farm, come along and take a virtual tour with us through Central America as we explored a chocolate company in Costa Rica.

Explore our blog to learn more and bake with chocolate today.

Looking For More Baking Tips

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

6 Tips For Food Photography With Your Smartphone

Today, we’re looking at 6 tips for food photography with your smartphone. Whether you’re just getting started with food pictures and using a tool you already have or are looking for a way to fix up your shaky shots, these tips will upgrade your portfolio.

In 2017, 85% of all photos taken worldwide were taken with smartphone cameras. And it’s no wonder: while professional cameras can cost you hundreds of additional dollars, many of us already have smartphones for personal and professional use and it's hard to beat the convenience of always having a camera with you.

So why not put that smartphone to use outside of your day-to-day life? When it comes to food photography, a professional or a fancier DSLR camera can upgrade your website or business but are never mandatory for getting started. You can definitely use your cell phone to get a great photo.

Cookies on a plate with window light

Natural Lighting Is Your Friend

Lighting is your best friend when it comes to photography in general, and especially when it comes to critiquing “bad” shots. Many unsatisfactory photos of food are not a result of subject matter or placement, but simply bad lighting.

Natural lighting is your best friend when it comes to staying on a budget but still producing clear photos similar to real life. I usually take the minimalist approach and set up a photography area directly on a wide window ledge, or on a table that receives natural lighting from a nearby window.

East and west-facing windows tend to be the brightest in the morning and evening. In evening times the light will be more of a warm golden tone. South-facing windows get a lot of direct sunlight and tend to be the brightest during the day. I will use any facing window for my light source. But you will quickly learn, the best light is the one that works with the story you are trying to tell with the photograph. You have to think it through. Do you need soft light, direct light, side light? What amount of light do you need? How are you using the light to capture the viewer's eye in the final image?

Remember that you can flip photos after they are taken, which can help when your window ledge has limited space. Finally, take your shot.

Ambiance lighting is an alternative name for natural lighting and defines any lighting that isn’t manually added by you. Alternatively, you can invest in artificial lighting sources such as a lightbox or standing lamp. Give our article on 5 Tips For Getting Started In Food Photography a read for more food photography lighting tips and guidelines!

glass bowls of dessert

Composition for Food Photography: Recognizable Yet Detailed

The concept of composition in good food photography can be overwhelming. After all, the term refers to how elements are arranged within your photo’s frame. And that can refer to one item or hundreds.

When it comes to food photography, you’ll want to choose a composition that lets your creation stay recognizable. At the same time, you’ll want to get close enough to your baked goods to show gorgeous buttery flake details or flower frosting details.

This means that a lot of trial and error will take place to make sure that the balance is correct. Depending on what you’re using your food photos for, it can be a good idea to have both detailed and full-body shots of your dish. One of the simplest tools for composition is using the grid lines on your cell phone. This set of horizontal lines and vertical lines enable you to utilize the rule of thirds and get your main subject in the viewer's eye.

You can even get away with unrecognizable detailed photos if they’re the second photo in an album. So play around with what compositions make your mouth water! Practice with different angles, and establishing your focal point for visual interest.

Banana Bread on cutting board

Camera Zoom Options

When balancing recognizability with close-ups, the question of how to properly execute a camera zoom is an important one.

An optical zoom relies on your camera’s ability to physically change its focal length. On large, professional cameras, this is often accomplished with a zoom lens. This kind of zoom does not result in quality loss.

Digital zoom, however, which is commonly the only zoom mode available on camera phones, does result in quality loss. This is accomplished by your phone’s photo software literally taking pixels on the screen and enlarging them. You won’t get as much detail, but this zoom can be used in a pinch when you’re short on a photo or two.

Finally, an alternative option to using zoom is, of course, to simply get closer to whatever you’re taking a photo of! This can result in some inconsistencies in angles if you aren’t using a tripod. Plan your shots to be purposefully different or use a smartphone tripod for consistent food picture galleries.

Using a Tripod With Your Smartphone

We briefly talked about tripods earlier, but smartphone tripods do in fact exist. They can play an important role when it comes to making or breaking a photo! Imagine getting the perfect photo, before realizing as you upload it to your editing software that it wasn’t lined up perfectly to your window or table ledge, or most likely, it's out of focus.

Sure, you can crop it, but now you’re forced to cut out other parts of the image simply to maintain the right image ratio. Using a tripod prevents this unfortunate event. It allows you to consistently choose the angle and stability of your shot beforehand. While camera tripods often screw into the bottom of a camera, phone tripods usually latch around the edges of your phone to hold it in place. This is such a useful tool to ensure that you don't end up with a bunch of blurry photos.

The Shutter Button On Your Cellphone

Tapping your smartphone screen to take a photo is arguably an even worse practice compared to not using a tripod. Why? Because it’s virtually impossible to do so without shaking the screen and therefore reducing the clarity of your images.

Thankfully, many smartphones these days, including the Galaxy Note line come with styluses that double as drawing tools and a remote shutter button. This means that you can line up your shot with a smartphone tripod and then take your photos consistently with a remote shutter button that eliminates any shake to your phone. Most phones now also come with voice commands. And just saying the word "shoot" lets me take a photograph with my Samsung phone.

If you don’t have a smartphone that comes with a convenient shutter button feature, you can purchase one for as little as $7 on Amazon. Combined, you can purchase a phone tripod and Bluetooth-operated shutter button for less than $30. This can significantly increase the quality of your shots without breaking the bank and is a great way to ensure great food photos.

cell phone image of salad

Clean Your Lens

We hate to think about it, but our smartphones are probably one of the dirtiest things we touch daily. Why? Precisely because we use it every day and bring it everywhere we go. It’s bound to acquire dust, dirt, and our own hand oils throughout each day.

To take clear photos, your camera lens must be cleaned regularly and correctly. The easiest way to clean the lenses is to flip your phone over and wipe the camera lens with cleaning fluid or glasses cleaning microfiber wipes. 

Resist the urge to wipe the lens with your clothing or hand. Doing so can actually add tiny scratches to the lens or only add more oil.

Food Photography With Your Smartphone

You don’t need to have the most expensive gear to get started with food photography. All you need is a working camera, such as your smartphone, and some gorgeous food. Learn to use natural lighting and composition guidelines to your advantage! Remember the best camera is the one you always have with you.

Ready to learn even more nitty-gritty food photography details? Give our article on Camera Modes: A Beginner’s Guide to Camera Settings a read today.

Join Us In A Five Day Photo Challenge

Want to take your food photography up a notch?

I’ve been photographing food for years and have learned some tricks of the trade. Join me on this 5-day challenge where you’ll learn how to master the art of food photography, one bite at a time. You’ll be amazed by what you can do with just a few simple tips. You will learn how to make your photos pop with color, texture, and lighting. Sign up today!

Looking For More Recipes & Tips

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Types Of Yeast And When To Use Them In Baking

Yeast is an essential ingredient for any baker. That crunchy bite of a baguette paired with a soft inside would be impossible without yeast. Interestingly enough, Egyptians used wild yeast to make bread some 4,000 years ago. William Sitwell’s “A History of Food in 100 Recipes,” interpreted from Egyptian hieroglyphs that the people had found that yeast spores helped result in fluffier bread loaves.

 In 2021, we know a bit more about how these single-celled microorganisms operate. By feeding on sugars, yeast generates carbon dioxide that creates airy structures and a rise in your bakes.

Today, we are going to talk about the different types of yeast and when to use them. Yeast is in most bread recipes and using the right type will help you have a great loaf. There are 4 types we will look into and each one is just a little different.

Stack of Yeast Breads

Different Types Of Yeast

Baking is an important part of any kitchen, and understanding the different types of yeast that we use in our bread recipes can help you work towards a better loaf. Today I want to take a look at four common baker's yeasts: active dry yeast, instant yeast, fresh cake, or compressed fresh dough leavening agent as well as Rapid Rise yeast. The first thing to remember about these is they all have their own properties. Like how quickly it works or if it needs water added before baking. When choosing what kind for your recipe make sure you know which one will best suit your recipe. Remember, not every type is made equal. There could be differences in taste and texture depending on what the recipe calls for.

Active Dry Yeast

Active dry yeast is the most common type of yeast. If you grab the first packet or container of yeast you see in a grocery store, it’s probably active dry yeast! Many recipes will call for active dry yeast. Think of your favorite cinnamon rolls, sweet dough, or your favorite yeast breads. They use active dry yeast most of the time. So for me, it’s a good rule of thumb to have some on-hand if you’re a lover of baked goods like me.

Active dry yeast potency does vary over time and can be damaged by high temperatures. You will want to keep liquids below 115℉ before you even get to baking.

This yeast is easily activated with a bit of water and sugar. This process is referred to as yeast proofing. Yeast proofing is the process of “waking up” or “activating” your yeast so that it can do its job in your final bake.

But do you actually have to proof your yeast before using it in a bake? Some argue that proofing active dry yeast is unnecessary, while others swear by it. Most agree that active dry yeast needs to be proofed before use, while instant yeast does not need to be proofed ahead of time. We’ll get to instant yeast in a moment.

To proof active dry yeast, mix 1 packet of yeast, 1 teaspoon of sugar with ¼ cup of warm water. Let stand for 5-10 minutes at room temperature and witness the mixture beginning to froth or bubble up. This process of fermentation is the direct result of your yeast molecules consuming the sugar and releasing carbon dioxide gas.

Reduce the amount of water in your recipe by ¼ cup and you’ll be ready to go when it’s time to add in your active yeast!

Different types of yeast

Instant Yeast And When To Use It

Instant yeast is also referred to as bread machine yeast. This yeast will last longer when stored compared to active dry yeast. It is also ground into smaller particles compared to active dry yeast. It dissolves more quickly into your mixtures and doughs as well. Common brands of instant yeast include SAF instant yeast and Dr. Oetker.

Because of this, instant yeast is also known as the type of dry yeast that does not need to be proofed or reactivated before use. You can use instant yeast directly in your dough mixture dry ingredients without setting it aside to proof first.

Instant yeast has an additional major benefit when compared to active dry yeast. It is infinitely more stable than active dry yeast, and can even be frozen for years before use. Instant yeast is ground and packaged in a way that allows the yeast to remain stable and active longer on the shelf. It is also tolerant of water temperatures up to 130℉.

Instant yeast does produce a slightly different flavor when compared to active dry yeast, but in most cases, either can be used. Stick to whichever yeast is easier for you to buy, and consider trying the other for a slightly different flavor or to save time.

Fast-Acting Instant Yeast Also Known As Rapid Rise Yeast

Alright, the names will get a bit confusing now, but stick with me! Fast-acting instant yeast is a subcategory of instant yeast. Common brands include RapidRise or Quick-Rise. Depending on where you live or shop, you’ll be surprised to find that only one of either instant yeast or fast-acting instant yeast is available.

Essentially, this quick-acting yeast product was designed to allow you to bake on a time crunch. This makes fast-acting instant yeast a horrible choice when recipes call for bakes that require a long first rise or a second rise period.

However, fast-acting instant yeast is extremely common and nothing to fear. Use fast-acting yeast directly in doughy mixtures without proofing. You’ll be on the road to perfected one-rise bakes in no time!

Fresh Yeast

Fresh yeast was the original yeast product, and yet it is used the least often in today’s kitchens. It is also referred to as compressed or cake yeast and has a 70% water content. It is a crumbly substance that requires no proofing and produces the most carbon dioxide of all other yeast forms.

Of course, there are drawbacks and reasons as to why you won’t find fresh yeast in most kitchens! It is highly perishable and needs to stay refrigerated. As most of us use smaller amounts of yeast at a time, these drawbacks are enough for most to choose a drier type of yeast to store.

Storing The Yeast

We want to keep the yeast organisms alive as long as possible! Only take out what you need from the individual packets before placing them into an airtight container. Or alternatively, store your unused package of yeast in sealed bags or plastic wrap in a dry place. Just make sure they're wrapped tightly so that no moisture can get inside.

Remember though: Different types of yeasts will have different shelf lives which depend on factors such for example how dry it is where it's being kept. Don't forget about refrigerating any opened packages if you don't plan on using all their contents right away. This way they'll stay fresh for a longer time. And always pay attention to the expiration date. Anytime your yeast is questionable, be sure to test it with some sugar and warm water to make sure it still bubbles and froths up before using it. There is nothing worse than your bread dough not rising due to old yeast that is beyond its shelf life.

Bread dough

Baking with Yeast and Yeast Substitutions

Even with fresh yeast off the table, it can be overwhelming to choose which types of yeast to stock and which to pass on including in your pantry. Thankfully, there are a few common substitutions that you can rely on in a pinch.

You can use 25% more active dry yeast in place of instant yeast, as long as you still have time to proof the yeast. This works since active dry yeast granules are larger than instant yeast granules, and are therefore less reactive. The increase in active dry yeast makes up for this difference.

Substituting instant or fast-acting instant yeast for active dry yeast is the same conversion backward. Use 25% less instant or fast-acting instant yeast when replacing active dry yeast.

Finally, if you need to replace active dry yeast with fresh yeast, you’ll need to use about 2x as much fresh yeast to accomplish the same result. No matter the bake you’re trying to accomplish, there’s a yeast solution even if you don’t have the ideal yeast on hand. 

Here at SerenaLissy.com, we explore delicious recipes and the science behind baking, too. Explore our recipes, including this Raspberry Mousse Chocolate Cheesecake recipe, or give our article on Flour 101 – The Different Types of Flour and When to Use Them a read today. And if you are ready to start making bread, check out our Bread Baking Tips For Beginners.

Looking For More Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

Italian Chocolate Walnut Cake (Torta di Noci)

I am sharing one of my favorite traditional desserts from Italy, the Torta di Noci, a walnut cake from Calabria in southern Italy. This is an Italian dessert that has been around for generations, and I can't resist it when it comes to making it at home. It's got all of the ingredients everyone loves: chocolate, walnuts, eggs, and sugar. So, if you are looking for a perfectly moist cake for any occasion, this Italian Chocolate Walnut Cake (Torta di Noci) will be the answer. The recipe is easy to follow. It's also pretty darn tasty, so your guests will enjoy it!

Italian Chocolate Walnut Cake on Cake Stand

Italian Chocolate Cake

There is nothing quite like a sweet dessert, and this recipe does not disappoint. Roasting the walnuts first will bring out their flavor, but it's not required to make the cake taste great! Next, mix all of your ingredients until they are well combined- try combining gently yet firmly, as that can be tricky sometimes. You'll have a dry, crumbly, coarse meal batter on hand, which definitely doesn't look anything close to cake…..until you fold whipped egg whites into it slowly without deflating them too much at once so your eggs won't lose volume. That's when the magic happens; the batter will be thick but spreadable. And at this stage, you are so close to an authentic Italian Chocolate Walnut Cake. You just need to bake!

Ingredient Illustration for Cake

Main Ingredients in the Torta di Noci

  • Large Eggs at room temperature
  • Sugar
  • Sunflower Oil - You could also use Canola Oil if you don't have Sunflower Oil
  • Dark Chocolate - I used Valrhona Manjari 64% Chocolate - If you can't find this, pick your favorite dark chocolate bar, or even go with dark chocolate chips. Remember, this is a chocolate cake, go with the best chocolate you can find.
  • Instant Espresso Powder
  • AP Flour - Remember to weigh your flour, I used King Arthur AP Flour. Too much flour will make your cake dry. If you still aren't convinced about weighing your ingredients you can read a great article about how using a scale will change your life!.
  • Baking Powder
  • Salt
  • Walnuts - I toasted mine, but you don't need to.
  • Dark Chocolate Chips - I used Guittard Extra Dark Chocolate Baking Chips
Process Collage for Recipe Steps

How To Make An Authentic Italian Chocolate Walnut Cake

Chocolate cakes are one of my all-time favorites. This is a straightforward recipe that results in a delicious cake. One of the most important things in this cake making process is getting the texture of the nuts correct. Don't let the nuts turn into a paste in the food processor.

You will combine the egg yolks and sugar and mix until they turn a pale yellow and slightly fluffy. Then add the sunflower oil, melted chocolate, and espresso powder. Stir to combine.

In a separate bowl, combine flour, salt, baking powder. Then add this dry mixture to the batter and mix at low speed to combine. Finally, add the walnuts and chocolate chips. You can see from above; the batter is looking a bit crumbly. That's what you want.

In a clean bowl, whip egg whites until stiff peaks form. Then slowly, bit by bit, add the egg whites to the batter. Don't overmix. You don't want to deflate the egg whites. The batter will now be thick but spreadable.

Transfer to pan and bake! Let cool, remove from pan, sprinkle with powdered sugar, and enjoy this walnut chocolate cake.

Slice of Italian Chocolate Walnut Cake

Pro Tips & FAQ

Do I have to toast the walnuts before baking?

No, you don't, but you get much more flavor by toasting them.

How do I toast walnuts in the oven?

Preheat your oven to 350°F. Sprinkle walnuts onto a parchment-lined baking sheet. Toast until brown and fragrant, about 7-10 minutes, stirring once. Remove from oven when done.

How do I grind walnuts?

Place your walnuts into a food processor and pulse until they reach the texture of sand. These go quickly in the food processor, so don't walk away. You don't want to end up with a walnut paste.

Can I grind walnuts in a blender?

Yes, definitely! Again, keep an eye on it; you don't want to end up with a walnut paste.

How do I store an Italian Chocolate Walnut Cake?

If you have a cake carrier, then go ahead and use that. Keep it covered in the airtight container. You can also use plastic wrap and cover the cake with that.

What other nut can I use for an Italian Chocolate Cake?

I'd use hazelnuts. In the US, that makes this a bit more expensive. But if you love hazelnuts, go ahead and switch.

slice of chocolate cake on plate

Italian Chocolate Walnut Cake (Torta di Noci)

This chocolate walnut cake is a decadent and easy to make dessert that will satisfy the sweet tooth of any Italian food lover.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 515kcal
Author: Serena

Ingredients

  • 3 Large Room Temperature Eggs (Separate egg yolks from egg whites)
  • ¾ cup Sugar (150 grams)
  • ½ cup Sunflower Oil (100 grams)
  • ⅔ cup Dark Chocolate Chopped and Melted (113 grams)
  • 1 teaspoon Instant Espresso Powder (3 grams)
  • ¾ cup All Purpose Flour (90 grams)
  • ¼ teaspoon Salt (2 grams)
  • 1 ¾ teaspoon Baking Powder (7 grams)
  • ⅓ cup Dark Chocolate Chips (65 grams)
  • 1 ⅓ cup Toasted Walnuts - Ground (140 grams)

Instructions

  • Preheat the oven to 350°F and line a 9 inch springform pan with parchment paper.
  • Chop your walnuts using a food processor until you have the texture of sand. You are looking for walnuts with a coarser look, not pasty. We are not looking for it to be as fine as almond flour. (See image in post)
  • Over a bain marie or in the microwave with low heat, melt the ⅔ cup dark chocolate, and let cool until slightly warm to the touch.
  • In a large mixing bowl, combine the egg yolks and sugar. Whip egg yolks and sugar with the paddle attachment of your stand mixer at high speed for a few minutes. The mixture should turn a paler yellow by then.
  • Add the sunflower seed oil and the lukewarm melted dark chocolate as well as the espresso powder, mix again at medium speed for a few moments just until combined.
  • Combine flour, salt, and baking powder in a separate bowl. Add the dry mix to the batter and whisk until a homogeneous mixture is obtained. Finally, add the ground walnuts and chocolate chips. (I saved a few of these chocolate chips to sprinkle on the top of the cake right before putting it in the oven.) The batter will look a bit dry and crumbly now. Don't worry. It’ll come together.
  • In a cold bowl, whip the 3 egg whites until stiff peaks form, incorporate the whipped egg whites into the chocolate batter a little at a time with a rubber spatula and stir gently but determined. The mix will lighten up now. Make sure there are no clumps of batter sticking to the bottom of the bowl. Mix until the mixture is looking almost smooth. The batter will be thick, but spreadable.
  • Transfer the mix to the prepared pan (if you saved some chocolate chips, sprinkle them on now) and bake for 22 - 30 minutes or until golden brown on top and a skewer inserted comes out clean. Start checking for doneness at 20 minutes with a wooden toothpick. Remember all ovens are different. It could take you a bit longer than 30 minutes.
  • Let the cake cool for 30 minutes in the pan on a cooling rack. Remove from pan after 30 minutes.
  • Serve dusted with confectioners' sugar.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Serving | Calories: 515kcal | Carbohydrates: 42g | Protein: 8g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 201mg | Potassium: 278mg | Fiber: 3g | Sugar: 25g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!
Slice of Chocolate Walnut Cake

More Desserts With Chocolate

More Italian Desserts

Looking For More Recipes & Baking Tips?

Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.