Category: Make Room for Dessert

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Blueberry Biscuit Bake with Lemon Glaze

Oh, you want a blueberry biscuit recipe? Well, here you go!

Blueberry Biscuits with Lemon Glaze On A Plate With A Spoon

I specifically executed this recipe for the folks that are NOT bakers, and don’t have some of the regular pastry tools like a rolling pin or biscuit cutter. Now, if you have those things, go ahead and use em! But it’s not necessary for this one so save yourself 2 less dishes to wash.

What are the tricks to making good biscuits?

The key to making biscuits properly is that all the ingredients must be kept cold! From the milk to the butter, keep it in the fridge until it’s needed for the current step you’re on.

If you’re able to, freeze the butter for 30 minutes before using it in the recipe. Makes it easier to grate compared to refrigerated butter. It’s also best to grate the butter so you can get it into small enough pieces to be distributed through the dough.

Again, I get that everyone may not have a grater available, so this can still be done without it. If you go the non-grated route, cut the butter into small pieces and put it back in the fridge for 30 minutes before using.

The butter will still need to be broken down into even smaller pieces in the flour with your fingertips, into pieces smaller than the size of a pea. Just make sure you keep the butter cold until it’s time to add it to the flour. This helps so that your body heat isn’t making the butter too soft.

Not a fan of lemons or glazes?

Making the lemon glaze is optional, but is also definitely worth it. It can be whipped up in a couple of minutes, and the lemon can also be omitted or replaced with a different citrus if you prefer.

Blueberry Biscuit Bake With Lemon Glaze
Print Recipe

Blueberry Biscuit Bake with Lemon Glaze

Prep Time20 minutes
Cook Time20 minutes
Rest time5 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: biscuits, blueberries
Servings: 9 servings
Author: Crystal

Equipment

  • 1 large bowl
  • 1 small bowl
  • sifter
  • Whisk
  • box grater
  • wooden spoon
  • parchment paper
  • sheet pan
  • spoon
  • butter knife

Ingredients

Biscuit Ingredients

  • 2 ¾ cup all purpose flour
  • 2 tsp baking powder
  • ½ cup granulated sugar
  • 1 tsp kosher salt
  • 1 pint blueberries
  • ½ cup unsalted butter kept cold
  • 1 cup milk kept cold

Lemon Glaze Ingredients

  • 1 ½ cup powdered sugar
  • 1 ½ tsp vanilla extract
  • 2 ½ tbsp milk
  • 1 ½ tsp lemon juice
  • zest of a lemon

Instructions

Biscuit Instructions

  • Preheat the oven to 400 degrees. Line a small sheet pan with parchment paper. Spray the parchment with pan spray and set aside.
  • In a large bowl, sift together the flour, baking powder, and sugar. Whisk in the salt.
  • Toss in the blueberries and coat with the flour mixture.
  • Grate the butter into the flour mixture and lightly mix with a wooden spoon to combine.
  • Pour in the milk. Mix with a wooden spoon to incorporate. Then use your hands to thoroughly mix.
  • Dump the dough onto the parchment lined sheet pan. Flatten the dough to the size of the pan. With a butter knife or dough cutter, slice the dough into 9 even pieces.
  • Bake for 20 minutes, rotating halfway through baking.
  • Let cool for 5 minutes before adding lemon glaze.

Ingredient Glaze Ingredients

  • In a small bowl, combine all ingredients. Whisk until smooth.
  • Drizzle over the blueberry biscuits once baked.

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Quick Cookie Butter Tiramisu with Kahlua Liqueur

Lotus Biscoff Cookie Butter Tiramisu

Hi. In 15 minutes, I made tiramisu with Lotus Biscoff cookies , cookie butter, and some Kahlua. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Lotus Biscoff Cookie Butter Tiramisu

This Biscoff Tiramisu came out better than I expected! I pretty much always have Biscoff cookies in my house, and have been trying to figure out different desserts to make with. I came across a pic of tiramisu, and knew I had to make it.

How to make tiramisu in a short amount of time

Traditional tiramisu requires egg yolks that are slowly cooked over the stove, then mixed with whipped cream. While I’m fully capable of executing that, I ain’t want to. Plus, I also wanted to make this easier for everyone to execute, so here we are!⠀⠀⠀⠀⠀⠀⠀⠀⠀

The only “difficult” part of this recipe is making whipped cream from scratch. If you don’t wanna go that route, you could simply buy it premade. The whipped cream gets mixed with mascarpone and cookie butter.

What type of cookies should I use for tiramisu?

Instead of ladyfingers, I layered this with Biscoff cookies that’s soaked in espresso and Kahlua. If you can’t get your hands on Biscoff cookies, ladyfingers work too, and is also more traditional.

Alcohol-free tiramisu

To make this alcohol free, you can most certainly replace the Kahlua with additional espresso.

Caffeine-free tiramisu

This is made with espresso, but can most certainly be made with decaf espresso to make this caffeine free.

I don’t suggest making this with coffee, whether caffeinated or decaf. With tiramisu, you want the strong coffee flavor, so espresso is best for this.

Tiramisu single servings

This recipe can also be made into individual servings as well! Do the layers of the soaked cookies with the whipped cream mixture in single serving ramekins or bowls, and refrigerate for a couple of hours.

How long does it take for tiramusu to set?

If you can, please let the tiramisu set overnight before serving. It tastes sooo much better…for reals. But if you’re in an absolute rush and can’t wait to dive into this dessert, this does need to sit in the fridge for 2 hours minimum.

Tiramisu usually takes 6 hours to set. Since mine isn’t traditional, let it set for 4 hours minimum.

How to store tiramisu

The tiramisu can be stored in the fridge for up to a week……if it lasts that long without being consumed.

Make sure the pan it’s stored in is covered tightly with plastic wrap.

Lotus Biscoff Cookie Butter Tiramisu serving

The best way to portion tiramisu servings

You can either slice into the tiramisu like a lasagna, or scoop into it with a spoon like a casserole.

What’s most important is that whether you go the knife or spoon route, the utensil should be ran under warm water before each slice or scoop. It’s almost like you have to treat this like an ice cream cake. A clean utensil makes for cleaner and neater servings.

Lotus Biscoff Cookie Butter Tiramisu
Print Recipe

Biscoff Cookie Butter Tiramisu

Prep Time20 hours
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: Italian
Keyword: biscoff, cookie butter, espresso
Author: Crystal

Equipment

  • Square baking dish (8×8 or 9×9)
  • 1 small mixing bowl
  • 1 large mixing bowl
  • Handheld or stand mixer with a whip attachment
  • Plastic wrap
  • Small spatula
  • Small sifter

Ingredients

  • 2 ounces espresso
  • 2 ounces Kahlua
  • 1 ½ cup heavy whipping cream
  • ½ tsp vanilla extract
  • 1 ½ tbsp granulate sugar
  • 8 ounces mascarpone cheese room temperature
  • ½ cup cookie butter
  • 20-24 Biscoff cookies
  • ¼ cup cocoa powder

Instructions

Tiramisu Prep

  • Set aside an 8×8 or 9×9 baking pan or dish.
  • In a separate dish or a bowl, combine espresso and Kahlua, and set aside.
  • In a separate large bowl, pour in heavy cream, vanilla, and sugar. Whip with a handheld mixer on high for 4-5 minutes, until the mixture is fluffy. (Can also be done with a stand mixer.)
  • Add mascarpone cheese and cookie butter to the whipped cream. Whip on high for one minute, mixing thoroughly and scraping the sides of the bowl if needed. Set aside.

Tiramisu Assembly

  • One at a time, quickly dip Biscoff cookies into the espresso mixture for 1 second on each side.
  • Arrange the soaked cookies into one layer in the bottom of the baking dish.
  • Take half of the whipped cream mixture and spread it evenly on top of the soaked cookies.
  • Repeat the 3 steps above to make another layer by soaking cookies, making one layer on top of the whipped cream mixture, and topping with the remaining whipped cream mixture, spreading evenly. (Note – Some cookies can be split in halves to fill any empty spaces.)
  • Refrigerate uncovered for 2 hours.
  • After chilling, dust the top of the tiramisu with cocoa powder. Cover the pan with plastic wrap and refrigerate for at least 2 additional hours.
  • To serve, either cut into the tiramisu with a knife to make slices, or use a spoon to make scoops. Be sure to wipe the knife spoon clean between each serving to make for cleaner cuts/scoops.

Notes

To make this alcohol free, you can most certainly replace the Kahlua with additional espresso.
This is made with espresso, but can most certainly be made with decaf espresso to make this caffeine free. 

If you’re looking for another cookie butter recipe, check out this No Bake Chocolate Cookie Butter Pudding Pie!

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Lemon Buttermilk Custard Pie

Close up shot of lemon buttermilk custard pie slice

There are a lot of desserts that I enjoy eating, but anything that’s lemon flavored has a special place in my heart. And this Lemon Buttermilk Custard Pie was my introduction to the awesomeness of lemon desserts.

Overhead shot of lemon buttermilk pie slices

I’m a huge fan of lemon desserts. I also love custards. If you’re like me, you’ll love this one! It’s nice and light, creamy, and tangy, and a fool-proof recipe. ⠀

I used to make this years ago back in culinary school, and my little sister has been bugging me to make it for her since then. After doing some organizing at home, I recently found all of my recipes from college, (finally) made this for her, and now she’s the happiest person in the world! Fingers crossed she stops bugging me about it. Probably not though since it is delicious.

I am NOT good at baking! So you can handle this one!

I am not a fan of measuring stuff and making sure things are a certain temperature to be blended correctly. So, for those of you that don’t like to bake but love to eat baked products, this is an extremely easy recipe for you to follow! Like, too damn easy. So easy that it can be done with your eyes closed if you wanna be that rebellious.

How I got my pie the consistency of a custard without cooking it ahead of time:

To bake, the oven is preheated at a high temperature, then turned down once the pie is placed in the oven. This makes the top half of the pie completely set, like a really soft cake. But as you get near the bottom half, it’s like the texture of lemon curd. And when it’s mixed together it’s magical!!!!

Close up shot of lemon buttermilk custard pie slice

Can the serving size for this recipe be modified in any way?

I also love how light this dessert is. This recipe can be made into 2 thinner pies which sounds like a lot, but is perfect if you’re looking to feed a crowd.

What garnishes should I use for the lemon pie?

Serve this with a dollop of whipped cream to add another layer of creamy-ness and you have a nice refreshing dessert. Or breakfast if you’re like me.

Close up shot of lemon buttermilk custard pie slice
Print Recipe
5 from 9 votes

Lemon Buttermilk Custard Pie

Prep Time10 minutes
Cook Time50 minutes
Rest Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: lemon, pie
Servings: 8 slices
Author: Crystal

Equipment

  • Large bowl
  • Hand mixer
  • Zester

Ingredients

  • 1 ¼ cup granulated sugar
  • 3 tbsp all purpose flour
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter melted
  • 3 eggs
  • 8 ounces buttermilk
  • 2 tbsp lemon juice
  • zest of a lemon
  • 1 9 inch deep dish pie crust frozen and unbaked

Instructions

  • Preheat oven to 400 degrees.
  • In a medium sized bowl or mixer, mix together the sugar, flour, and nutmeg on the lowest speed.
  • Pour in butter and mix together.
  • Add the eggs and thoroughly mix in, one at a time.
  • Slowly pour in the buttermilk while mixing. Add in the lemon juice and zest, blending for 30 seconds. Scrape down the insides of the bowl for any unmixed batter. Blend for an additional 30 seconds.
  • Evenly pour the mixture into the unbaked pie shells.
  • Put the pies into the oven, and set a timer for 50 minutes. Once the timer is set, turn the oven down to 325 degrees.
  • Once baked, let cool to room temperature before refrigerating.

Notes

Keep the filled pie crust on a pan wider than the side of the pie shell.  This will make it easier to place the pie into the oven, as well as removing it from the oven.
The recipe can be made into 2 smaller pies to yield more servings. Use 2 regular sized 9 inch pie crusts instead of one deep dish pie crust. Split the pie mixture between both pie crusts and bake for 25 minutes. 

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