Desserts Archives - Noble Pig

Fudgy Cottage Cheese Brownies

Cathy Pollak — Sun, 08 Nov 2026 18:33:36 +0000

These fudgy cottage cheese brownies are soft in the middle, covered in chocolate icing, and really good straight from the refrigerator. The cottage cheese might sound like an odd addition, but you’d never know it was there.

Fudgy Cottage Cheese Brownies with Chocolate Icing

I don’t make these fudgy cottage cheese brownies the way most brownies are made, and once I got the recipe right, I wasn’t going to change them. They’re soft in the middle with a lot of chocolate flavor and a thick layer of icing that is definitely my favorite part. I like them even better after they’ve been in the fridge for a while.

You guys went crazy for my banana bread with cottage cheese, and I had no idea everyone was sitting around waiting for me to put cottage cheese in things. I guess this is what I’m doing now. I’ve been randomly baking with cottage cheese for myself, and it never occurred to me that anyone else would be this interested. So that makes me want to share my brownies, too. I also don’t purposely make things gluten-free, but these are.

I don’t add butter, oil, or melted chocolate to these brownies, which I find pretty interesting considering how they turn out. They were never trying to be traditional brownies, and I don’t need them to be. They’re just the ones I make for myself a lot, because I have an incurable sweet tooth. The icing firms up some in the fridge and the brownies get even fudgier. Cold is how I like to eat them.

The Decisions Behind This Recipe

I use full-fat cottage cheese in these brownies instead of butter or oil. It keeps the brownies soft and gives the batter some richness, but it doesn’t turn them into regular brownies made with a strange substitute. They’re definitely their own thing. I blend the cottage cheese with the eggs, maple syrup, vanilla, and salt until everything is completely smooth. It doesn’t matter whether you’re using small-curd or large-curd cottage cheese, as long as you blend it thoroughly.
The finely ground blanched almond flour is what makes the soft, dense texture, and I like that they don’t turn cakey. This is one of those recipes where I wouldn’t change the flour because I like how the brownies turn out.
Maple syrup is the only sweetener in both the brownies and the icing. It sweetens everything without making the brownies taste like maple candy, and it goes well with the cocoa.
I don’t use melted chocolate or chocolate chips in this recipe. The chocolate flavor comes from natural unsweetened cocoa powder, both in the brownie batter and in the icing. That means you can make them without hunting down a bar of chocolate or melting anything on the stove.
The icing is nothing more than cocoa powder, nut milk, and maple syrup. It looks pretty soft when you first spread it on, but it firms up some in the refrigerator without turning into a hard chocolate coating.
I take the brownies out of the oven when the edges are set and the middle is still soft. A toothpick should come out with a small amount of thick batter, not completely dry. They need to cool all the way before I add the icing, and then they go into the refrigerator. That’s when I think these brownies get really good. The icing firms up some, and the brownies get even fudgier.

Ingredients

Full-fat cottage cheese – This gets blended completely smooth, so you won’t see or taste cottage cheese curds in the finished brownies.
Eggs – Help the brownies set while keeping the middle soft.
Pure maple syrup – Sweetens both the brownies and the icing. Use real maple syrup, not pancake syrup.
Vanilla extract – A small amount brings out more of the chocolate flavor.
Kosher salt – Even chocolate brownies need salt.
Finely ground blanched almond flour – Use almond flour, not coarse almond meal.
Natural unsweetened cocoa powder – This is where the chocolate flavor comes from, in both the brownies and the icing.
Nut milk – Used in the icing to make it smooth and spreadable. Use whichever kind you have around. You can use regular milk too if you prefer.

How to Make Fudgy Cottage Cheese Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the baking pan)
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough hanging over two sides to use as handles later. You’ll be happy you did when it’s time to get the brownies out without digging around in the pan.
Step Two (blend the cottage cheese)
Add the cottage cheese, eggs, maple syrup, vanilla, and kosher salt to a food processor. Blend until everything is completely smooth, stopping to scrape down the sides if needed. Don’t stop while there are still cottage cheese curds in there.
Step Three (make the brownie batter)
Pour the blended mixture into a mixing bowl, then add the almond flour and cocoa powder. Stir with a spatula until you don’t see any dry streaks of almond flour or cocoa. Pour the batter into the prepared pan and spread it into the corners.
Step Four (bake the brownies)
Bake for about 25 minutes. The edges should be set, and the center shouldn’t jiggle when you move the pan. A toothpick inserted into the middle should come out with a small amount of thick brownie batter on it. Don’t wait for it to come out completely clean.
Step Five (cool the brownies and make the icing)
Let the brownies cool completely in the pan, about 1–2 hours. While they cool, stir the cocoa powder, nut milk, and maple syrup together in a small bowl until the icing is smooth. Don’t put it on warm brownies.
Step Six (ice and refrigerate)
Spread the icing over the cooled brownies, then refrigerate the pan until the icing firms up some. It won’t turn into a hard shell, but it sets enough to make cutting the brownies easier. Lift the brownies out using the parchment paper, cut into nine squares, and eat them cold.

Recipe Tips

Blend the cottage cheese mixture until it’s completely smooth. Stop and scrape down the food processor a couple of times if you need to. You want the cottage cheese completely blended before adding the dry ingredients, so there aren’t any curds left in the batter.
Once the almond flour and cocoa powder are added, switch to a spatula. Stir until everything is mixed and you don’t see dry streaks, but there’s no reason to send it all back through the food processor.
Use an 8×8-inch pan and line it with parchment paper that hangs over two sides. These brownies are soft, and the parchment handles make it much easier to lift them out after they’ve chilled.
The edges should look set when they come out of the oven, while the middle stays soft. A toothpick should come out with a little thick brownie batter on it, not liquid batter. If the center is still jiggly, they need more time. If the toothpick is completely dry, they’ve gone farther than I would have taken them.
Let the brownies cool all the way before adding the icing. If they’re still warm, the icing can become too runny to spread in a thick layer.
Refrigerate the iced brownies before cutting them. The icing firms up enough that you get cleaner squares, especially if you wipe the knife between cuts.
Flaky salt on top is good if you like that kind of thing. You can also scatter chopped pecans, pistachios, walnuts, or almonds over the icing before it goes into the refrigerator.

Storage and Make-Ahead

Keep the brownies in an airtight container in the refrigerator for up to 4 days. The icing will stay soft but firm up some when chilled, and the brownies hold their texture well.
These are easy to make a day ahead. Bake the brownies, let them cool completely, add the icing, and refrigerate them until you’re ready to cut and serve them.
I like these straight from the refrigerator when the icing is more set. The brownies stay soft in the middle and the chocolate flavor comes through even more once they’re cold.
You can freeze the brownies too. Freeze the squares in an airtight container with parchment between layers for up to 2 months. Thaw them in the refrigerator overnight, or let an individual brownie sit at room temperature until it’s soft enough to eat.

FAQs

Can you taste the cottage cheese in these brownies?
No. Once it’s blended with the eggs, maple syrup, vanilla, and salt, there are no curds left in the batter. The finished brownies taste like chocolate brownies, not cottage cheese.
Can I use low-fat cottage cheese?
I always use full-fat cottage cheese because I like the richer texture it gives the brownies. I’ve never bothered with low-fat cottage cheese, so I can’t promise the result will be the same.
Can I substitute all-purpose flour for almond flour?
I haven’t tested this substitution. Almond flour and all-purpose flour absorb liquid differently, so I wouldn’t sub them one-for-one and expect the same brownies.
Can I use honey instead of maple syrup?
I haven’t tried it. Honey is going to have a stronger flavor and a different consistency than maple syrup, so I would stick with maple syrup for these.
Can I make these brownies without the icing?
Yes. The brownies are fine without it, but I really like the extra chocolate layer on top. The icing is one of the reasons I like these cold.
Can I add nuts to cottage cheese brownies?
Yes. Chopped pecans, pistachios, walnuts, or almonds would all be good. Sprinkle them over the icing before refrigerating so they stay on top.
Are these cottage cheese brownies gluten-free?
They don’t have wheat flour, and almond flour is naturally gluten-free. If you need the brownies to be safe for someone with celiac disease, check that every packaged ingredient you use is certified gluten-free.
Why are my brownies too soft in the middle?
A soft middle is completely normal, especially before the brownies have cooled and chilled. If the center was still loose or jiggly when you took the pan out of the oven, though, they probably needed more baking time. Let them cool completely before deciding the texture is too soft.

From My Kitchen Notes

Small observations from the margins.

It’s not difficult to be soft without falling apart.
I’ve never needed things done the usual way to know when they turned out right.
A lot of my ideas only make sense after they’ve had time to set.
I’ve never confused being smooth with being simple.
The people who only want a neat little square have missed a lot about me.
There is nothing about me that gets less real because somebody didn’t see what went into it.
I’ve learned that the best part is sometimes the layer someone almost skipped.
Being known has always required somebody to stick around long enough to get to the center.

More Things I Do with Cottage Cheese

Cottage Cheese Mac and Cheese – Cottage cheese in a creamy cheese sauce.
Cottage Cheese Egg Bake – Cottage cheese, eggs, baked breakfast.

This post may contain affiliate links. Please read my disclosure policy.

Fudgy Cottage Cheese Brownies

These fudgy cottage cheese brownies are made with full-fat cottage cheese, almond flour, maple syrup, and cocoa powder, then finished with a three-ingredient chocolate icing. They're soft in the middle, and the icing firms up slightly when refrigerated.

Course Dessert

Cuisine American

Keyword almond flour brownies, chocolate icing, cottage cheese brownies, fudgy cottage cheese brownies, gluten-free brownies, maple syrup brownies

Prep Time 15

Cook Time 25

Cooling: 2

Total Time 2 40

Servings brownies

Calories 190kcal

Author Cathy Pollak

Equipment

baking pan 8x8 (20×20-cm). For baking the brownies.
food processor Blends the cottage cheese and wet ingredients until completely smooth.
mixing bowls (large and small). For combining the blended mixture with the almond flour and cocoa powder and making the icing.
rubber spatula For mixing the batter, spreading it in the pan, and applying the icing.
measuring cups and spoons For measuring the ingredients.
parchment paper Lines the pan and makes removing the cooled brownies easier.

Ingredients

Brownies:

1 cup (225 g) full-fat cottage cheese (I prefer Good Culture brand)
2 large eggs
½ cup (120 ml) pure maple syrup
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon kosher salt
½ cup (48 g) finely ground blanched almond flour
½ cup (43 g) natural unsweetened cocoa powder

Chocolate Icing:

4 tbsps (21 g) unsweetened cocoa powder
3 tbsps (45 ml) nut milk (any kind)
2 tbsps (30 ml) pure maple syrup

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20-cm) baking pan with parchment paper, leaving some overhang on two sides to make removing the brownies easier.
Add the full-fat cottage cheese, eggs, maple syrup, vanilla extract, and kosher salt to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. There should be no visible cottage cheese curds remaining.
1 cup (225 g) full-fat cottage cheese, 2 large eggs, ½ cup (120 ml) pure maple syrup, ½ teaspoon (2.5 ml) vanilla extract, ⅛ teaspoon kosher salt
Transfer the blended mixture to a mixing bowl. Add the finely ground blanched almond flour and natural unsweetened cocoa powder. Stir with a spatula until the dry ingredients are fully incorporated and no pockets of flour or cocoa remain.
½ cup (48 g) finely ground blanched almond flour, ½ cup (43 g) natural unsweetened cocoa powder
Pour the brownie batter into the prepared pan and spread it evenly with a spatula, making sure it reaches the corners.
Bake for approximately 25 minutes, until the edges are set and the center no longer jiggles when the pan is gently moved. A toothpick inserted into the center should come out with a small amount of thick, fudgy batter rather than liquid batter. Avoid baking until the toothpick comes out completely dry, as these brownies are meant to remain soft in the middle.
Remove the brownies from the oven and allow them to cool completely in the pan, approximately 1–2 hours, before adding the icing.
While the brownies cool, combine the natural unsweetened cocoa powder, nut milk, and maple syrup in a small bowl. Stir until smooth and creamy, with no dry cocoa powder remaining.
4 tbsps (21 g) unsweetened cocoa powder, 3 tbsps (45 ml) nut milk, 2 tbsps (30 ml) pure maple syrup
Once the brownies have cooled completely, spread the chocolate icing evenly over the surface. Refrigerate until the icing firms up slightly, then lift the brownies from the pan using the parchment paper and cut into nine squares. Serve chilled for the best texture.

Notes

Full-fat cottage cheese is recommended for this recipe. Blend it thoroughly with the wet ingredients until no visible curds remain.
Use finely ground blanched almond flour rather than almond meal. All-purpose flour has not been tested as a substitute.
Use natural unsweetened cocoa powder in both the brownie batter and the icing. Pure maple syrup provides the sweetness, so avoid substituting pancake syrup.
The brownies are finished baking when the outer portion is set and the center no longer jiggles. A small amount of thick batter on the toothpick is expected. Do not wait for a completely dry toothpick.
Allow the brownies to cool completely before adding the chocolate icing. Refrigeration helps the icing firm up slightly without turning it into a hard chocolate coating.
Store the brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight, freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw in the refrigerator before serving.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Fudgy Cottage Cheese Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Fudgy Cottage Cheese Brownies appeared first on Noble Pig.

Apple Bread Pudding with Bourbon Caramel Sauce

Cathy Pollak — Mon, 02 Nov 2026 18:52:49 +0000

This apple bread pudding with bourbon caramel sauce has buttery brioche, brown sugar apples, and a rich custard with extra egg yolks. I finish it with crunchy turbinado sugar and warm bourbon caramel sauce poured over the top.

Apple Bread Pudding with Brown Sugar Bourbon Caramel

I use a lot of apples in this apple bread pudding with bourbon caramel sauce, about a pound and a half before peeling and coring. I did want a lot of apples in every serving, not a bunch of bread and apples mixed in. I cook them first in butter, dark brown sugar, and cinnamon, then mix most of them with the brioche and save the rest for the top. I don’t see the point of adding a pound and a half of apples if they’re going to taste like nothing but the custard around them.

The custard has whole milk, cream, four eggs, and two extra yolks. The extra yolks make the custard richer without adding more egg whites, which can end up making the finished bread pudding firmer than necessary. I make sure to give the brioche a full 20–30 minutes to absorb the custard before baking. The turbinado sugar goes on right before baking, and I wouldn’t skip it. The sugary crunch is everything.

The bourbon caramel is a completely separate event. It takes only a few minutes on the stove, and I add the bourbon after removing the pan from the burner. I make the sauce while the bread pudding bakes because who wants to start another round of cooking once dessert comes out of the oven. And yeah, vanilla ice cream belongs on top too.

The Decisions Behind This Recipe

Brioche is my absolute first choice for this bread pudding because it already has butter and eggs in the dough, so the finished dessert does have an extra richness already built in. I use brioche in my caramel apple bread pudding too, and I haven’t found a real reason to switch to anything else. Cutting it into decent-sized cubes keeps the bread obvious once it comes out of the oven. Day-old brioche is really what you want, but fresh is fine if you dry it in the oven for a few minutes.
My preference is a mix of Honeycrisp and Granny Smith apples because Honeycrisp is sweeter and Granny Smith keeps it all from going full brown-sugar-on-brown-sugar. They don’t fall apart in the skillet or the oven, which is important when using this many apples. You can use one or the other, but I like what happens when they’re together.
I use dark brown sugar for more of a molasses flavor in the apples, the custard, and the bourbon caramel. There’s cinnamon and nutmeg too, but neither one is dominating. The apples and bourbon are the main flavors.
I decided to use whole milk and heavy cream together instead of just cream. Brioche is rich enough, and the caramel sauce is adding even more butter and cream. Using some milk keeps the custard from becoming too rich before I’ve even added the sauce. There’s a point where more cream stops being an improvement in a recipe like this.
The bourbon caramel is a brown sugar sauce instead of a traditional caramel made by melting granulated sugar. There’s no waiting for sugar to turn amber or worrying about it burning. I add the bourbon off the burner so its flavor stays noticeable.
I bake the pudding until the center is set but still soft. The top does turn golden brown, the bread puffs up slightly, and most of the custard has worked its way into the brioche, which is what we want. Then I let it sit before serving because it continues setting as it cools. I’d rather give it the extra minutes on the counter than leave it in the oven too long.

Ingredients

Brioche bread – Day-old brioche is best for soaking up the custard. If yours is fresh, dry the cubes briefly in the oven without letting them toast.
Honeycrisp and Granny Smith apples – Peel, core, and cut the apples into ½-inch pieces. You can use either variety on its own or combine them.
Unsalted butter and dark brown sugar – The butter cooks the apples and goes into the caramel sauce. Dark brown sugar is used in the apples, custard, and sauce, so you’ll need it for all three. If you’re out, make a batch of my homemade brown sugar.
Eggs and egg yolks – You’ll need whole eggs and additional yolks for the custard. Save the leftover whites for another recipe like my angel food cupcakes.
Whole milk and heavy cream – Both go into the custard, and you’ll need additional heavy cream for the bourbon caramel sauce.
Granulated sugar, cinnamon, nutmeg, vanilla, and kosher salt – Granulated sugar goes into the custard, along with the cinnamon, nutmeg, and vanilla. You’ll also use vanilla in the caramel sauce.
Turbinado sugar – This goes over the top right before baking for a crunchy bite.
Bourbon – Use a bourbon you enjoy drinking. You don’t need anything expensive for this sauce. This is the same advice I give for my peach cobbler Bundt cake with bourbon caramel.
Vanilla ice cream – Optional, technically. But warm apple bread pudding with warm bourbon caramel is when vanilla ice cream is the right thing to do.

How to Make Apple Bread Pudding with Bourbon Caramel Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the brioche)
Butter a 9 x 13-inch baking dish. If your brioche is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 10–15 minutes. Then turn the oven up to 350°F. You’re not trying to brown the bread. You want it dry enough to absorb the custard without turning into mush. If you’re using day-old brioche, skip the drying step and preheat the oven to 350°F.
Step Two (cook the apples)
Melt the butter in a large skillet over medium heat, then add the apples, dark brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring now and then, until the apples are starting to soften but still have some bite left. They still have baking to do, so don’t cook them until they fall apart in the skillet. Take them off the heat and let them cool a little while you make the custard.
Step Three (make the custard)
Whisk the eggs and egg yolks together in a large bowl. Add the whole milk, heavy cream, dark brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt, then whisk until it’s combined and the sugars have dissolved. You don’t need to whip air into the mixture. Make sure the eggs are completely mixed in so the custard bakes evenly.
Step Four (assemble and soak)
Add the brioche cubes and about three-quarters of the apples to the prepared dish. Pour the custard over the top, then gently turn the bread so all the cubes get coated. Put the remaining apples across the top and let the whole thing sit for 20–30 minutes. Press down any bread pieces hanging out above the custard once or twice. This is not the moment to rush it. The brioche needs time to soak up what you just made.
Step Five (bake the bread pudding)
Sprinkle the turbinado sugar over the top right before it goes into the oven. Bake for 40–50 minutes, until the top is golden, the bread is puffed, and the center is set but still soft. If you use a thermometer, the custard in the middle should reach at least 160°F. Loosely cover the dish with foil if the top is getting too dark before the middle is ready. Let it rest for 15–20 minutes after baking so the custard has time to finish setting.
Step Six (make the bourbon caramel and serve)
While the bread pudding bakes, melt the butter in a medium saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt, then bring it to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sugar dissolves and the sauce thickens a little. Take it off the burner, then stir in the bourbon and vanilla. The sauce thickens as it cools, so don’t keep cooking it while you’re waiting for it to get thicker. Serve the bread pudding warm with vanilla ice cream and bourbon caramel poured over every piece.

Recipe Tips

Day-old brioche is great if you have it. Fresh brioche works too, but give the cubes a few minutes in the oven to dry out without browning. These aren’t French toast croutons.
Cut the apples into ½-inch pieces. I want them big enough that you can see and taste the apples in each serving, but not too big.
You can use all Honeycrisp, all Granny Smith, or a combination of both. I wouldn’t use an apple that turns to applesauce the minute it’s cooked.
Use dark brown sugar if you can. Light brown sugar will work, but the molasses flavor won’t be as noticeable. You don’t need to compensate by adding more cinnamon or nutmeg.
A puffed, golden top doesn’t automatically mean the middle is finished. Check the center of the dish, not the corners. The custard should be set but still soft, and it will settle a little while the bread pudding rests.
Keep the bourbon caramel at a gentle simmer. You’re giving the brown sugar time to dissolve and letting the sauce thicken a little, not trying to cook sugar into a traditional caramel. A hard boil will take it from pourable to too thick pretty fast.
Use a bourbon you like drinking, but don’t pour your most expensive bottle into brown sugar and cream. Something with vanilla, caramel, or oak notes works well with the apples and spices.

Storage and Reheating

Let the bread pudding cool a little, then cover the baking dish or move leftovers to an airtight container. Refrigerate it within two hours and use it within 3–4 days. This has eggs, milk, and cream in it, so it doesn’t get to live on the counter.
Keep the bourbon caramel in its own airtight container in the refrigerator for up to one week. It gets much thicker once it’s cold because of the butter and cream.
Warm individual servings of bread pudding in the microwave in short intervals until heated through. For a larger amount, cover the dish loosely with foil and warm it in a 300°F oven. Add the caramel after reheating so it doesn’t disappear into the bread pudding while it sits.
Warm the caramel in a small saucepan over low heat, stirring often. If it’s too thick to pour, stir in a little heavy cream until it loosens up. Don’t boil it forever trying to fix it. It really just needs warmth and patience.

FAQs

Can I make apple bread pudding with bourbon caramel sauce ahead of time?
Yes. You can cook the apples, assemble the brioche and custard, cover the dish, and refrigerate it for a few hours before baking. Leave the turbinado sugar off until right before it goes in the oven. I wouldn’t assemble it too far ahead because the brioche can get overly soft from sitting in the custard. Since the dish will be cold, it may need extra baking time. Check the center before calling it done. You can also make the bourbon caramel ahead and warm it up before serving.
What kind of bourbon should I use for bourbon caramel sauce?
A mid-priced bourbon is fine for this sauce. Since you’re adding it after removing the pan from the burner, its flavor will be noticeable, so don’t use something you wouldn’t want to drink.
Can I make the bourbon caramel sauce without alcohol?
Yes. Leave out the bourbon and use the same amount of heavy cream instead. You’ll still have a really good brown sugar caramel sauce, just without the bourbon flavor. If you need it completely alcohol-free, check your vanilla extract too.
Why is my bourbon caramel sauce grainy?
The brown sugar probably didn’t fully dissolve. Keep it at a gentle simmer and stir until the sauce is smooth. Don’t crank up the heat to make it hurry. That can reduce the cream before the sugar has had a chance to catch up.
Can I use a different bread instead of brioche?
Yes. Challah is a great choice and gives you a similar rich bread pudding. French bread works too, though it makes a less rich pudding with more chew. I’d skip thin sandwich bread because it can break down too much once the custard gets involved.
Can I freeze apple bread pudding?
Yes. Let the baked bread pudding cool, then wrap individual portions well and freeze for up to 2 months. Thaw them overnight in the refrigerator before reheating. The custard can release moisture after freezing, so fresh is my favorite, but frozen leftovers are still worth saving. Freeze it without the caramel sauce, then make or reheat that separately.
Does the bourbon cook out of the caramel sauce?
No. The bourbon goes in after the saucepan comes off the burner, so the finished sauce still contains alcohol. If you’re serving someone who avoids alcohol, make the cream version instead.
Can I serve this without vanilla ice cream?
Of course. The bread pudding and warm bourbon caramel are enough on their own. But vanilla ice cream gives you the cold-and-warm thing, and I’m not going to act like I don’t want it there. Lightly sweetened whipped cream works too.

From My Kitchen Notes

Small observations from the margins.

I’ve always known the value of tartness when sweetness is getting too comfortable.
I don’t believe every good thing needs to be mixed into the same story.
I keep some of the best parts where they can still be noticed.
I will never disappear into somebody else’s version of enough.
A little crunch keeps people from making assumptions.
Keeping things separate until it’s time to pour is something I’ve learned.
I’m allowed to have a little bourbon in me and still be taken seriously. Mostly.

More Bread Pudding, Please

Almond Cream Bread Pudding – Almond cream filling, custard-soaked bread, brown sugar glaze.
Chocolate Croissant Bread Pudding – Buttery croissants, chocolate, custard.
Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

This post may contain affiliate links. Please read my disclosure policy.

Apple Bread Pudding with Bourbon Caramel Sauce

This apple bread pudding with bourbon caramel sauce combines buttery brioche, cinnamon-spiced Honeycrisp and Granny Smith apples, and a rich vanilla custard. Baked with a crunchy turbinado sugar topping, it's served warm with an easy brown sugar bourbon caramel sauce and vanilla ice cream.

Course Dessert

Cuisine American

Keyword apple bread pudding recipe, apple bread pudding with bourbon caramel sauce, apple bread pudding with bourbon sauce, bourbon apple bread pudding, bourbon caramel sauce, brioche apple bread pudding, brown sugar bourbon caramel

Prep Time 25

Cook Time 50

Soak and Resting Time: 50

Total Time 2 5

Servings

Calories 590kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23 x 33 cm) Provides enough room for the brioche, apples, and custard to bake evenly.
large skillet Used to cook the apples with butter, brown sugar, and spices.
mixing bowls (large). Holds the custard ingredients and provides enough room for whisking.
whisk Combines the eggs, dairy, sugar, and seasonings into a uniform custard.
Saucepan (medium, heavy-bottomed). Helps the bourbon caramel sauce cook evenly without scorching.
instant-read thermometer Checks the center of the bread pudding for doneness without relying on baking time alone.
large rimmed baking sheet Used to dry fresh brioche before assembling the pudding, if necessary.

Ingredients

Apple Bread Pudding:

14 -16 oz (397–454 g) brioche bread preferably day-old, cut into 1-inch (2.5 cm) cubes
3 tbsps (42 g) unsalted butter
1½ lbs (680 g) Honeycrisp apples and/or Granny Smith apples, about 4 medium, weighed before peeling, cored and cut into ½-inch (1.3 cm) pieces
2 tbsps (27 g) packed dark brown sugar
1 tsp (2.6 g) ground cinnamon
¼ tsp (0.6 g) ground nutmeg
Pinch kosher salt
4 large eggs
2 large egg yolks
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (160 g) packed dark brown sugar
¼ cup (50 g) granulated sugar
2 tsps (10 ml) vanilla extract
1½ tsps (4 g) ground cinnamon
¼ tsp (0.6 g) ground nutmeg
½ tsp kosher salt
2-3 tbsps (25-38 g) turbinado sugar

Easy Bourbon Caramel Sauce:

½ cup (113 g) unsalted butter
1 cup (213 g) packed dark brown sugar
½ cup (120 ml) heavy cream
¼ tsp kosher salt
2 tbsps (30 ml) bourbon
1 tsp (5 ml) vanilla extract

For Serving:

vanilla ice cream optional
additional bourbon caramel sauce as desired

Instructions

Butter a 9 x 13-inch (23 x 33 cm) baking dish. If using fresh brioche, spread the cubes on a baking sheet and dry in a 300°F (150°C) oven for 10–15 minutes, without browning. Increase the oven temperature to 350°F (175°C). If using day-old brioche, skip the drying step and preheat the oven directly to 350°F (175°C).
14 -16 oz (397–454 g) brioche bread
Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but remain firm enough to retain their shape during baking. Remove from the burner and allow to cool slightly.
3 tbsps (42 g) unsalted butter, 1½ lbs (680 g) Honeycrisp apples, 2 tbsps (27 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, Pinch kosher salt
Whisk the eggs and egg yolks in a large mixing bowl until thoroughly combined. Add the whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugars are dissolved and the custard is evenly combined.
4 large eggs, 2 large egg yolks, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, ¾ cup (160 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 tsps (10 ml) vanilla extract, 1½ tsps (4 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, ½ tsp kosher salt
Spread the brioche cubes and approximately three-quarters of the cooked apples in the prepared baking dish. Pour the custard evenly over the bread, gently turning the cubes to distribute the liquid throughout. Arrange the remaining apples over the surface.
Allow the assembled pudding to stand for 20–30 minutes so the brioche can absorb the custard. Gently press down on the bread once or twice during soaking, paying particular attention to any pieces extending above the liquid.
Sprinkle the turbinado sugar evenly over the pudding immediately before baking. Place the dish on the center oven rack and bake for 40–50 minutes, until the surface is golden brown, the bread is slightly puffed, and the center is set but still tender. An instant-read thermometer inserted into the custard near the center should register at least 160°F (71°C). If the surface browns before the center is fully cooked, loosely cover the dish with aluminum foil.
2-3 tbsps (25-38 g) turbinado sugar
Remove the bread pudding from the oven and rest for 15–20 minutes before serving. This allows the custard to finish setting while retaining its soft interior.
For the bourbon caramel sauce, melt the butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt until combined.
½ cup (113 g) unsalted butter, 1 cup (213 g) packed dark brown sugar, ½ cup (120 ml) heavy cream, ¼ tsp kosher salt
Bring the mixture to a gentle simmer, stirring frequently. Cook for 3–5 minutes, until the sugar has completely dissolved and the sauce is smooth and slightly thickened. Avoid boiling vigorously, which can reduce the sauce too quickly.
Remove the saucepan from the burner and carefully stir in the bourbon and vanilla extract until fully incorporated. Allow the sauce to cool slightly before serving. It will continue to thicken as its temperature decreases.
2 tbsps (30 ml) bourbon, 1 tsp (5 ml) vanilla extract
Spoon the warm bread pudding into individual serving dishes or cut into portions. Serve with vanilla ice cream and warm bourbon caramel sauce.
vanilla ice cream, additional bourbon caramel sauce

Notes

Day-old brioche works best. Fresh brioche can be dried in a 300°F (150°C) oven for 10–15 minutes before assembling the pudding.
Honeycrisp and Granny Smith apples can be used individually or together. Cook the apples only until they begin to soften, since they will continue cooking in the oven.
The bread pudding is ready when the custard in the center reaches at least 160°F (71°C). Allow it to rest before serving so the custard can finish setting.
The bourbon is added to the caramel sauce after cooking, so the sauce retains alcohol. It should not be considered alcohol-free.
Refrigerate leftover bread pudding and bourbon caramel sauce separately in covered containers within 2 hours of cooking. Reheat individual portions gently and warm the sauce over low heat, stirring until pourable.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Apple Bread Pudding with Bourbon Caramel Sauce? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Bread Pudding with Bourbon Caramel Sauce appeared first on Noble Pig.

Banana Bread with Cottage Cheese

Cathy Pollak — Sat, 31 Oct 2026 18:05:30 +0000

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you’d never know it was in there.

Banana Bread with Cottage Cheese and Toasted Pecans

There are so many ways to make banana bread, but this banana bread with cottage cheese is my regular, everyday recipe. Believe it or not, most of the time, I don’t want streusel, chocolate, or peanut butter on a Tuesday morning with my coffee.

This is the banana bread I make when my freezer stash of ripe bananas reaches an all-time high. It’s the one I can put in the toaster without the chocolate chips melting everywhere. It also makes really good French toast because it isn’t already loaded with sugary toppings and fillings. It has good banana flavor and enough sweetness, assuming you used bananas that were actually ripe.

The cottage cheese in the batter keeps the bread from drying out, and while any good full-fat cottage cheese works, I think it tastes better with Good Culture. That’s my preference, not a requirement. I keep the toasted pecans because I like what they add, but otherwise, I’m leaving this one alone. It’s really good as is.

The Decisions Behind This Recipe

The cottage cheese in this banana bread is here for moisture, not protein. Sure, it adds some, but that’s not why I’m using it. It keeps the bread soft and rich without needing butter or oil in the batter. I use it for a similar reason in my fudgy cottage cheese brownies, although those are an entirely different kind of baking. And no, the finished bread doesn’t taste like cottage cheese.
I usually use Good Culture full-fat cottage cheese because I think it tastes better. The small curds mix into the batter easily, and I like the flavor it adds. Other full-fat brands work fine, but Good Culture is what I prefer eating, so it’s what I use in this banana bread.
Three large ripe bananas give this bread enough banana flavor that it doesn’t need chocolate chips or peanut butter. I use bananas with a lot of brown spots, and I always have some in the freezer. If you’re using frozen bananas, thaw them first and drain off the liquid before mashing them. There’s enough moisture in this loaf already.
I’m leaving out the extras, but toasted pecans are a keeper. Raw pecans are fine, but toasting them takes a few minutes and makes them taste better. They add crunch and a nutty flavor that works really well with the bananas.
I use enough sugar to make this taste like banana bread. It’s good toasted with butter, and it makes the best French toast once it’s a day or two old. But mostly, this is the banana bread I keep around when I want something to snack on.
I bake it at 375°F because I like the darker top, and I’ve found that temperature works well with the cottage cheese in the batter. The loaf rises nicely and gets the browned top I want without drying out the middle. You still need to check the center before taking it out because ovens can be wildly different.

Ingredients

Ripe bananas – Use bananas with lots of brown spots. They’re sweeter, easier to mash, and have more banana flavor than yellow bananas.
Eggs – Eggs help bind the ingredients together and give the banana bread a tender texture.
Full-fat cottage cheese – I use full-fat, small-curd cottage cheese, and there’s no reason to blend it before adding it to the batter.
Vanilla extract – I wouldn’t leave out the vanilla. It goes well with ripe bananas and toasted pecans.
All-purpose flour – Regular all-purpose flour is all this bread needs.
Granulated sugar – There’s enough sugar to make it taste like banana bread.
Baking soda and salt – Baking soda helps the bread rise, and salt keeps it from tasting bland.
Toasted pecans – The one extra I’m not leaving out. Toasted pecans add crunch and make the bananas taste even better.

How to Make Banana Bread with Cottage Cheese

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the pan)
Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan, then line it with parchment paper, leaving enough hanging over the sides to lift the bread out later. This is one of those small decisions you’ll be happy you made when the loaf is hot and you don’t feel like trying to turn it out with hope alone.
Step Two (mash the bananas)
Mash the ripe bananas with a fork in a medium bowl. Stir in the eggs, cottage cheese, and vanilla. Don’t worry about the cottage cheese curds. I don’t blend them, and you won’t see or taste them once the bread is baked.
Step Three (mix the dry ingredients)
Whisk together the flour, sugar, baking soda, and salt in a large bowl. Stir in the toasted pecans. I add the pecans at this time so they get mixed through the batter without having to keep stirring after the wet ingredients go in.
Step Four (make the batter)
Add the banana mixture to the dry ingredients and fold it together with a spatula until you don’t see dry flour anymore. Stop there. The batter doesn’t need to be perfectly smooth, and banana bread gets tougher when it’s been stirred to death.
Step Five (bake the bread)
Spread the batter into the prepared pan and bake for 45–50 minutes. I like a nicely browned top, but start checking the center around 45 minutes because ovens are always doing something. The bread is done when the center reaches 200–205°F on an instant-read thermometer, or when a toothpick inserted into the center comes out with a few damp crumbs and no wet batter. If the top is getting too dark before the middle is ready, loosely cover it with foil.
Step Six (cool and slice)
Let the bread sit in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack. Let it cool completely before slicing. I know. You just made banana bread. But it slices better once it’s cooled, and you deserve at least one good piece that doesn’t fall apart in your hand.

Recipe Tips

Three large bananas can mean very different things depending on the bananas. Use ripe, brown-spotted bananas. If your bananas are small, use a fourth one.
If you’re using frozen bananas, thaw them completely, then drain off the liquid before mashing them. The bananas and cottage cheese already add enough moisture to the batter. If you decide to add the liquid anyway, expect the bread to take longer to bake and make sure you check the internal temperature before removing it from the oven.
Toast the pecans in a dry skillet over medium-low heat, stirring often, until they smell nutty and toasted. Let them cool before they go into the flour mixture. Pecans can go from toasted to burned while you’re looking for a clean spatula, so don’t leave them.
Fold the batter together until the flour disappears, then stop. Banana bread doesn’t need a long mixing session. It needs you to leave it alone before it gets tough.
Use the 8½ x 4½-inch loaf pan called for in the recipe. A 9 x 5-inch pan will make a shorter loaf and may finish baking sooner.
I bake this banana bread at 375°F because I like the darker top, and I’ve found that temperature works better with the cottage cheese. Start checking around 45 minutes. The center should register 200–205°F on an instant-read thermometer, or a toothpick should come out with a few damp crumbs. If the top gets too dark before the middle is done, loosely cover it with foil.
Let the loaf rest in the pan for 10 minutes, then move it to a wire rack and let it cool before slicing. Fresh banana bread has a way of convincing you not to wait. You do.

Storage and Reheating

Once the bread has cooled, wrap it well or keep it in an airtight container in the refrigerator for up to 4–5 days. The cottage cheese keeps it soft, but it also means I store this loaf in the refrigerator.
You can freeze the whole loaf or individual slices for up to 3 months. I like freezing slices because I can take out what I want without committing to the whole banana bread loaf. Wrap them well or put parchment between slices before adding them to a freezer bag.
Refrigerated or thawed slices are really good toasted. Thick slices can do better in a toaster oven if your pop-up toaster isn’t equipped.
This banana bread also makes THE BEST French toast. Slightly older slices are easier to dip in custard and cook without falling apart, so this is a good way to finish the last of the loaf.

FAQs

Can you taste cottage cheese in banana bread?
No. The cottage cheese bakes into the loaf and adds moisture and richness, but the finished bread tastes like banana bread.
Do I need to blend the cottage cheese first?
No. I use small-curd cottage cheese and stir it right into the mashed bananas, eggs, and vanilla. There’s no blender involved.
Can I use low-fat cottage cheese?
Sure, but full-fat cottage cheese makes it taste better.
Can I use frozen bananas?
Yes. Thaw them completely, drain off the liquid they release, then mash the bananas and use them as directed. Frozen bananas are perfect for this because they’re usually very ripe by the time they make it to the freezer.
Can I make this banana bread without pecans?
Yes. Leave them out and make the rest of the recipe exactly the same.
Can I make this into muffins?
Yes. Divide the batter between lined muffin cups and bake at 350°F for about 18–22 minutes. Start checking early with a toothpick because muffin pans and ovens enjoy creating their own schedules.
Can I use Greek yogurt or ricotta instead of cottage cheese?
You can, but I haven’t tested this loaf with either one. Greek yogurt may change the flavor and texture, while ricotta is generally milder and less tangy. Cottage cheese is what gives this recipe its specific result.
Why is my banana bread wet in the middle?
The bananas may have been especially large, the loaf may need more time in the oven, or it may have been sliced before it cooled. Check the center with a thermometer or toothpick before removing it, and make sure you’re using the pan size listed in the recipe.

From My Kitchen Notes

Small observations from the margins.

I’ve always known the difference between softness and being underdone.
Lots of things look finished on top long before the middle is ready.
Adding more has never been a good enough reason to keep something around.
Knowing what needs to be drained before it weighs everything down is a skill.
Ripeness has never been the same thing as being past your usefulness.
I’ve stopped believing everything needs something extra to be worth having.
Some things turn out better when you know when to leave them alone.

When Regular Banana Bread Isn’t Enough

Chocolate Chip Banana Bread – One bowl, ripe bananas, chocolate chips.
Eggnog Banana Bread Muffins – Ripe bananas, eggnog, Christmas brunch.
Banana Honey Nut Loaf – Honey topping, crunchy nuts, ripe bananas.
Chocolate Banana Muffins – Chocolate ganache, spicy heat, mashed bananas.
Chocolate Chip Banana Muffins – Ripe bananas, chocolate chips, cinnamon, maple syrup.

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Banana Bread with Cottage Cheese

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you'd never know it was in there.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread with cottage cheese, banana bread with pecans, banana bread without butter, banana bread without oil, cottage cheese banana bread, easy banana bread recipe, full-fat cottage cheese, homemade banana bread, moist banana bread, quick bread recipe, ripe banana bread, toasted pecans

Prep Time 5

Cook Time 50

Total Time 55

Servings slices

Calories 260kcal

Author Cathy Pollak

Equipment

8½ x 4½-inch (21.6 x 11.4 cm) loaf pan For baking the banana bread.
mixing bowls (large and medium).One for the banana mixture and one for the dry ingredients.
whisk For combining the dry ingredients.
rubber spatula For folding the batter without overmixing.
parchment paper Makes removing the loaf from the pan easier.
cooling rack Allows air to circulate around the loaf as it cools.
instant-read thermometer For checking the internal temperature of the banana bread.

Ingredients

3 large ripe bananas mashed
2 large eggs
½ cup (113 g) full-fat small curd cottage cheese
1 tsp (5 ml) vanilla extract
1¾ cups (219 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 tsp (5 g) baking soda
½ tsp (3 g) table salt
½ cup (55 g) chopped toasted pecans

Instructions

Preheat the oven to 375°F (190°C). Grease an 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan with butter and line it with a strip of parchment paper, leaving enough overhang on both sides to lift the banana bread out after baking.
Mash the ripe bananas thoroughly with a fork in a medium mixing bowl. Add the eggs, cottage cheese, and vanilla extract, stirring until well combined.
3 large ripe bananas, 2 large eggs, ½ cup (113 g) full-fat small curd cottage cheese, 1 tsp (5 ml) vanilla extract
Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a separate large mixing bowl. Stir in the chopped, toasted pecans until evenly distributed.
1¾ cups (219 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt, ½ cup (55 g) chopped toasted pecans
Add the banana mixture to the dry ingredients and gently fold with a spatula until no dry flour remains. Avoid overmixing, which can make the banana bread dense and tough.
Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 45–50 minutes, checking for doneness around 45 minutes since oven temperatures vary. The top should be deeply golden brown, and an instant-read thermometer inserted into the center should register 200–205°F (93–96°C). Alternatively, a toothpick inserted into the center should come out with a few damp crumbs but no wet batter. If the top browns too quickly before the center finishes baking, loosely cover it with aluminum foil.
Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Use the parchment overhang to lift the loaf out of the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

If using frozen bananas, thaw them completely and drain the excess liquid before mashing and measuring.
I prefer Good Culture full-fat cottage cheese for its flavor, but any full-fat small-curd cottage cheese works. There's no need to blend it before adding it to the batter.
Toast the chopped pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently until fragrant. Allow them to cool before adding them to the dry ingredients.
For muffins, divide the batter among lined muffin cups, filling each about three-quarters full. Bake at 350°F (175°C) for approximately 18–22 minutes, checking the centers for doneness.
Store the cooled banana bread in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Banana Bread with Cottage Cheese? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Banana Bread with Cottage Cheese appeared first on Noble Pig.

Chocolate Buttermilk Texas Sheet Cake

Cathy Pollak — Wed, 28 Oct 2026 17:42:48 +0000

This chocolate buttermilk Texas sheet cake is baked in a 9×13 pan because a thin slice of chocolate cake doesn’t really do it for me. It has a thick layer of brown butter chocolate frosting because I wasn’t about to solve one problem and create another.

Chocolate Buttermilk Texas Sheet Cake with Thicker Cake and More Frosting

I’ve never really understood why Texas sheet cake has to be so thin. (Texas, do not come for me.) I really like the cake with the warm frosting poured all over it, but my love of cake has never been subtle. When I cut myself a piece, I want something worth putting a fork into. A thin square of chocolate cake doesn’t really do it for me, no matter how good the frosting is.

So I make mine in a 9×13 pan, but not because I want a smaller cake. I wanted a thicker one, with enough chocolate frosting to make every bite worth my trouble. I browned the butter for the frosting, added buttermilk to balance the confectioners’ sugar, and made enough of it to cover the cake with a decent layer. I wasn’t going to fix my problem with thin cake only to end up disappointed by the frosting.

I did keep the parts of Texas sheet cake I like, especially the hot cocoa mixture stirred into the batter and the warm frosting poured over the cake as soon as it comes out of the oven. Dutch-process cocoa and coffee make the chocolate flavor more intense, and buttermilk keeps the cake tender. The frosting sets into a thick layer on top, and when I cut into it, there’s finally as much cake on my fork as I wanted in the first place.

The Decisions Behind This Recipe

Regular chocolate frosting felt like a missed opportunity, so I browned the butter instead. The butter cooks and the milk solids turn golden and smell nutty and toasted. That flavor goes so well with cocoa, and the frosting is way more interesting than the standard sugar and chocolate version.
I add buttermilk to the cake and the frosting. In the cake, it works with the baking soda and helps keep the cake tender. In the frosting, its acidity balances the sweetness of the confectioners’ sugar and adds a slight tang. With this much frosting on top, I wanted it sweet, but not like it was taking over the cake.
Using Dutch-process cocoa and hot coffee in the cake is where the dark, full chocolate flavor comes from. The cocoa gets heated with the butter, coffee, and water before it goes into the batter, so it mixes evenly and gets some time in the hot liquid. The coffee supports the chocolate without making the cake taste like mocha. It’s there because chocolate and coffee are besties.
You don’t have to cream the butter and sugar in this recipe. The hot cocoa mixture gets poured into the dry ingredients, then the buttermilk, eggs, baking soda, and vanilla go in. It’s your typical Texas sheet cake method that makes a smooth, pourable batter without taking out the stand mixer or waiting for butter to soften. I did want to keep some things classic.
The frosting goes over the cake while they’re both warm. I start making the frosting during the last 10 minutes of baking so it’s still warm enough to pour when the cake comes out. As it cools, it becomes a thick fudge-like layer that stays in place when you cut the cake.

Ingredients

All-purpose flour – This gives the cake enough body to support a thick layer of frosting without making it dense.
Granulated sugar and light brown sugar – Granulated sugar does most of the sweetening, while brown sugar adds a hint of molasses and helps the cake stay soft. If you’re out, make a batch of my homemade brown sugar.
Unsalted butter – Butter goes into both the cake and frosting. The cake uses melted butter, while the frosting gets the browned-butter treatment.
Dutch-process cocoa powder, hot coffee, and water – Use Dutch-process cocoa for the darker color and smoother chocolate flavor in this recipe. The coffee brings out more of the chocolate flavor without making the cake taste like coffee. If coffee isn’t your thing, use hot water instead.
Full-fat buttermilk – I like using a full-fat cultured buttermilk from the dairy case for both the cake and frosting. Low-fat buttermilk is fine if that’s what you have.
Eggs, baking soda, and vanilla extract – Bring the eggs to room temperature if you remember, but don’t let that stop you from making cake. The baking soda works with the buttermilk to help the cake rise, and vanilla is necessary.
Kosher salt – Salt keeps the chocolate frosting from tasting overly sweet and balances the flavor of the cake.
Confectioners’ sugar – This makes the frosting thick and fudge-like as it sets. Break up any lumps before you start so they don’t have a chance to become little white surprises in the frosting.
Toasted pecans – Completely optional. I love them when I want crunch, but leaving them off keeps the brown butter chocolate frosting front and center.

How to Make Chocolate Buttermilk Texas Sheet Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the dry ingredients)
Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large bowl. Set it aside while you make the chocolate mixture on the stove.
Step Two (make the chocolate cake batter)
Add the butter, Dutch-process cocoa powder, hot coffee, and water to a medium saucepan. Cook over medium heat until the butter melts and the mixture comes to a gentle simmer, then whisk for another 30 seconds. Pour the hot chocolate mixture over the dry ingredients and whisk until you don’t see any dry flour. In another bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Pour the buttermilk mixture into the chocolate batter and whisk until smooth. The batter is thin and pourable. Don’t start adding flour because you’re worried about it. This is what it’s supposed to look like.
Step Three (bake the cake)
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, until the center springs back lightly when touched and a toothpick inserted into the center comes out with a few damp cake crumbs but no wet batter. Pay attention to the middle because this cake is thicker than a traditional Texas sheet cake and needs time to bake through. Start the frosting during the last 10 minutes of baking so it’s ready when the cake comes out.
Step Four (brown the butter for the frosting)
Melt the butter in a medium saucepan over medium heat. As it foams, swirl the pan now and then and watch for golden-brown specks collecting at the bottom. Once the butter smells toasted and nutty, take it off the heat before the milk solids get too dark. Whisk in the Dutch-process cocoa powder, including every browned bit from the pan, and stir for about 30 seconds. Let it sit for 1–2 minutes, then slowly whisk in the buttermilk until the mixture is smooth.
Step Five (finish the chocolate frosting)
Add the confectioners’ sugar and kosher salt to a large bowl, breaking up any lumps before you add the warm chocolate mixture. Whisk in the chocolate mixture and vanilla until the frosting is smooth, thick, and still pourable. If it gets too thick, add warm water or buttermilk 1 teaspoon at a time until it loosens up. Don’t add more confectioners’ sugar unless the frosting is unusually thin. It’s going to keep thickening as it cools, and you want it loose enough to spread over the cake without a fight.
Step Six (frost the hot cake)
As soon as the cake comes out of the oven, pour the warm frosting over the top. Use an offset spatula or the back of a spoon to gently spread it to the edges. Try not to keep going over the same spots because it starts setting as it cools. Add toasted pecans if you’re using them, then let the cake sit for about 20 minutes so the frosting can set before cutting. Serve it right from the pan, with all the chocolate frosting sitting on top of the thicker cake I wanted in the first place.

Recipe Tips

Use a 9×13 pan. A traditional sheet pan will give you a much thinner cake, a different baking time, and a very different cake-to-frosting scenario.
Bring the cocoa mixture to a gentle simmer, then give it about 30 seconds of whisking. You want the cocoa fully mixed into the hot butter and coffee, not a saucepan of chocolate liquid boiling away while you get distracted.
Make sure to watch the center of the cake, not the edges of the pan. It’s ready when the middle springs back lightly and a toothpick comes out with a few damp crumbs but no wet batter. If you like using a thermometer, the center should be around 200–205°F.
Watch the butter closely once brown specks start appearing. You want golden-brown milk solids and a toasted smell. If they turn very dark or black, you’ve gone too far and the frosting can taste bitter.
You’ll want to make the frosting during the last 10 minutes of baking. The cake needs to be hot and the frosting needs to be warm and pourable when they come together. This isn’t frosting you make two hours before the cake is ready and leave sitting on the counter.
If the frosting starts thickening before you can spread it, whisk in warm water or buttermilk one teaspoon at a time. It doesn’t need to be thin, but it does need to move across the cake easily.
Give the frosting about 20 minutes to set before cutting. It will still be soft, but it won’t slide off or smear itself across every piece when you lift the first square.

Storage and Make-Ahead

Because the frosting has buttermilk, cover leftover cake and refrigerate it. It’ll keep for up to 3 days. The frosting gets firmer in the refrigerator, so let a slice sit at room temperature for 20–30 minutes before eating if you want the softer fudge-like texture back.
You can make the cake a day ahead. Bake and frost it, let the frosting set, then cover the pan and refrigerate it. Pull it out a little before serving so the frosting isn’t cold and stiff.
To freeze, I’d freeze the unfrosted cake. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator or on the counter for a few hours, then make the frosting fresh. Since the cake is no longer hot, spread the warm frosting over the thawed cake as soon as it’s ready.

FAQs

Can I make this in a traditional sheet pan?
You can, but it won’t be this cake. A larger sheet pan gives you a thinner cake and changes the baking time, frosting coverage, and texture. I made this recipe for a thicker 9×13 cake.
Can I use natural cocoa powder instead of Dutch-process?
I haven’t tested it. Natural cocoa is more acidic and has a different flavor, so it may affect both the color and the way the baking soda works with the buttermilk. Stick with Dutch-process cocoa for the result you see here.
Can I make this cake without coffee?
Yes. Use the same amount of hot water in place of the coffee. The cake won’t taste like coffee as written, but coffee does make the chocolate flavor feel more intense.
What can I use if I don’t have buttermilk?
I haven’t tested a substitute in both the cake and frosting, so I’d use real cultured buttermilk if possible. In a pinch, add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach 1 cup. Stir and let it sit for 5–10 minutes before using.
Why did my frosting get grainy or too thick to pour?
Graininess can come from lumps in the confectioners’ sugar, so break them up or sift the sugar before mixing. The frosting also thickens quickly as it cools. Whisk in warm water or buttermilk one teaspoon at a time until it loosens enough to spread.
Why did my cake sink in the middle?
The center may have needed more baking time, especially if your oven runs cool. Too much baking soda, inaccurate flour measuring, or opening the oven too early can contribute too. Check the center with a toothpick or thermometer before pulling it out.
Can I leave out the pecans?
Yes. They’re completely optional. The cake and frosting work exactly the same without them.

From My Kitchen Notes

Small observations from the margins.

I know the difference between going darker and going too far.
I’ve learned to carry a lot without losing my center.
I’ve never needed to be flattened into softness.
A thin layer of anything has never been enough for me.
More isn’t excessive when it changes the whole ratio.
I don’t wait until everything is cold to give it what it needs.
Knowing the difference between settling in and sinking is a life skill worth having.

Not All Chocolate Cakes Are the Same

Old-Fashioned Chocolate Cake – Chocolate icing, no eggs or mixer.
Chocolate Zucchini Cake – Cocoa, zucchini, orange zest, cream cheese frosting.
Chocolate Tres Leches Cake – Chocolate milk soak, cocoa whipped cream, cinnamon.
Earl Grey Chocolate Pound Cake – Earl Grey tea, chocolate, bergamot.
Guinness Chocolate Layer Cake – Stout, currants, bittersweet chocolate icing.
Root Beer Chocolate Chip Cake – Root beer, espresso, mini chocolate chips.

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Buttermilk Texas Sheet Cake

This chocolate buttermilk Texas sheet cake is baked in a 9×13-inch pan for a thicker cake with a generous layer of brown butter chocolate frosting. Dutch-process cocoa, coffee, and buttermilk give the cake its deep chocolate flavor, while the warm frosting sets into a thick, fudgy topping.

Course Cake, Dessert

Cuisine American

Keyword 9x13 Texas sheet cake, brown butter chocolate frosting, buttermilk chocolate cake, chocolate buttermilk Texas sheet cake, chocolate fudge frosting, moist chocolate sheet cake dessert, Texas sheet cake, Texas sheet cake with buttermilk

Prep Time 20

Cook Time 30

Total Time 50

Servings to 20

Calories 410kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23×33 cm). This pan gives the cake its intended thickness and allows the frosting to be poured directly over the cake while it's still hot.
Saucepan (medium). Used to simmer the cocoa mixture for the cake and brown the butter for the frosting.
mixing bowls (large) For combining the cake batter and preparing the chocolate frosting.
whisk Helps incorporate the hot cocoa mixture into the batter and makes the frosting smooth.
rubber spatula or offset spatula. For scraping the bowl and spreading the warm frosting evenly over the cake.
Toothpick Checks that the center of the thicker cake is fully baked.

Ingredients

Cake:

2 cups (260 g) all-purpose flour
1½ cups (300 g) granulated sugar
¼ cup (60 g) packed light brown sugar
1 tsp (3 g) kosher salt
1 cup (226 g) unsalted butter
½ cup (40 g) Dutch-process cocoa powder
¾ cup (180 ml) hot brewed coffee
¼ cup (60 ml) water
½ cup (120 ml) buttermilk
2 large eggs room temperature
1 tsp (5 g) baking soda
2 tsps (10 ml) vanilla extract

Brown Butter Chocolate Frosting:

¾ cup (170 g) unsalted butter
⅓ cup (30 g) Dutch-process cocoa powder
⅓ cup (80 ml) buttermilk
3¾ cups (450 g) confectioners' sugar
¾ tsp (2.5 g) kosher salt
1 tsp (5 ml) vanilla extract
¾ cup (100 g) toasted pecans chopped (optional)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan.
Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large mixing bowl. In a medium saucepan, combine the butter, Dutch-process cocoa powder, hot coffee, and water. Cook over medium heat, whisking occasionally, until the butter melts and the mixture reaches a gentle simmer. Continue whisking for about 30 seconds to bloom the cocoa, then remove from the heat.
2 cups (260 g) all-purpose flour, 1½ cups (300 g) granulated sugar, ¼ cup (60 g) packed light brown sugar, 1 tsp (3 g) kosher salt, 1 cup (226 g) unsalted butter, ½ cup (40 g) Dutch-process cocoa powder, ¾ cup (180 ml) hot brewed coffee, ¼ cup (60 ml) water
Pour the hot chocolate mixture over the dry ingredients and whisk until combined, making sure no pockets of dry flour remain. In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add to the chocolate batter and whisk until smooth and evenly combined. The batter will be relatively thin and pourable.
½ cup (120 ml) buttermilk, 2 large eggs, 1 tsp (5 g) baking soda, 2 tsps (10 ml) vanilla extract
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the center springs back lightly when touched and a toothpick inserted into the middle comes out with a few damp cake particles but no wet batter. Because this Texas sheet cake is thicker than the traditional recipe, check the center rather than relying on the appearance of the outer portion of the cake.
Begin preparing the brown butter chocolate frosting during the last 10 minutes of baking so it's warm and ready when the cake comes out of the oven. Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling the pan occasionally, as the butter foams and the milk solids begin turning golden brown. Watch closely once brown specks appear on the bottom of the pan. Remove from the heat when the butter smells toasted and nutty, before the milk solids become dark brown or burn.
¾ cup (170 g) unsalted butter
Immediately whisk the Dutch-process cocoa powder into the browned butter, including the browned milk solids, and stir for about 30 seconds until the cocoa is fully incorporated. Let the mixture cool for 1–2 minutes, then gradually whisk in the buttermilk until smooth and fully incorporated.
⅓ cup (30 g) Dutch-process cocoa powder, ⅓ cup (80 ml) buttermilk
Place the confectioners' sugar and kosher salt in a large mixing bowl, breaking up any lumps. Pour in the warm chocolate mixture, add the vanilla extract, and whisk until the frosting is smooth and thick but still pourable. If necessary, use an immersion blender briefly to smooth out any remaining lumps. The frosting will thicken as it cools, so if it becomes too stiff to pour, whisk in warm water or buttermilk, 1 teaspoon (5 ml) at a time, until it loosens enough to spread. Avoid adding extra confectioners' sugar unless the frosting is unusually thin, since it will continue to firm as it sets.
3¾ cups (450 g) confectioners' sugar, ¾ tsp (2.5 g) kosher salt, 1 tsp (5 ml) vanilla extract
As soon as the cake comes out of the oven, pour the warm chocolate frosting over the hot surface. Use an offset spatula or the back of a spoon to gently spread it across the entire cake, working toward the sides without repeatedly dragging through the frosting. The warmth of the cake helps the frosting spread before it begins to set into a thick fudge-like layer.
Sprinkle with toasted pecans, if using, while the frosting is still soft. Let the cake rest for approximately 20 minutes, or until the frosting has set enough to slice without running. Serve directly from the pan.
¾ cup (100 g) toasted pecans

Notes

Use Dutch-process cocoa powder for the specified chocolate flavor and color. Natural cocoa powder has different acidity and may affect the cake's rise.
The coffee complements the cocoa without making this an intentionally coffee-flavored cake. Hot water can replace the coffee if preferred.
Prepare the frosting toward the end of baking. It thickens as it cools and spreads best while warm.
The pecans are optional. If using them, toast and chop them before preparing the frosting.
Allow the frosting to set for approximately 20 minutes before slicing.
Store covered in a cool room for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cake to room temperature before serving.
The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw before preparing and applying the frosting.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Chocolate Buttermilk Texas Sheet Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Buttermilk Texas Sheet Cake appeared first on Noble Pig.

Vampire Chocolate Halloween Bark

Cathy Pollak — Mon, 26 Oct 2026 12:46:58 +0000

This vampire chocolate Halloween bark is white chocolate covered with gummy vampire teeth and edible red gel for a bloody Halloween treat. It takes three ingredients, about 20 minutes, and every piece gets its own set of fangs.

Vampire Chocolate Halloween Bark with Gummy Teeth and Edible Blood

I used to make this vampire chocolate bark for Halloween parties when my boys were at the age where scary and gross were basically the same thing as fun. I wanted vampire teeth, visible blood, and something they could grab without me having to bake another dessert. I’d serve these right next to my kitty litter cake, which truly is the ultimate gross Halloween dessert. With this bark, white chocolate was the perfect creepy background, and gummy fangs and red decorating gel took care of the rest.

The teeth are obviously the important part. I made sure every piece had its own set because try handing a kid chocolate bark without vampire teeth when everyone else got them. Not happening. I wasn’t going to spend the party explaining why somebody got the sad fangless piece.

It’s only three ingredients, but this bark has a lot of personality. The white chocolate is covered with gummy vampire teeth, with red gel dripping out from underneath them. It’s gross enough for Halloween without being so disgusting that nobody wants to eat it. There’s no baking or candy thermometer involved, either. You’re basically putting vampire teeth and edible blood on melted chocolate, which is about as complicated as this recipe gets.

The Decisions Behind This Recipe

I use white melting chocolate because it’s easier to work with than regular white chocolate chips. It melts smoothly enough to spread across the pan, and the white color makes the gummy vampire teeth and red gel easy to see. White chocolate chips can be weird in the microwave and don’t always melt into something spreadable across a pan. Candy melts or melting wafers are made for this kind of thing and they harden quickly in the fridge.
I spread the chocolate about ¼ inch thick. If it’s too thin, it breaks into tiny shards when you try to cut it. If it’s too thick, it gets awkward to bite into with a gummy mouth sitting on top.
Every piece needs its own set of vampire teeth. Full stop. That means spacing the gummy fangs out while the chocolate is still melted, with enough room around each one to cut the bark later. The pieces don’t need to match in shape. They just need to have teeth.
The red decorating gel goes under the fangs first, then I add a few more drips across the top. I don’t try to make every drip look the same because blood art is not supposed to be precise. The blood should look like it’s coming from the teeth, not like somebody dropped a tube of red gel onto the counter.
Five minutes in the refrigerator is enough to harden the chocolate. Then I cut and break it around the gummy teeth instead of trying to slice directly through them. The portions won’t all be the same size, which doesn’t matter when everyone gets their own vampire teeth.

Ingredients

White melting chocolate – Use white candy melts or melting wafers instead of white chocolate chips. They’re made for melting and will firm up quickly once refrigerated.
Gummy vampire teeth – Look for the soft gummy fangs with white teeth and pink gums. You’ll want 18 sets if you’re making 18 servings. You can usually find them in stores during Halloween season, but ordering online is probably your best option the rest of the year.
Edible red decorating gel – Use the red gel that comes in a squeezable decorating tube, sometimes called writing gel. It makes the blood drips under the fangs. Don’t use liquid food coloring because it won’t drip the same way, and it can make melted chocolate seize.

How to Make Vampire Chocolate Halloween Bark

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the pan)
Line a sheet pan with parchment paper so the chocolate comes off easily once it hardens. There’s no reason to grease the parchment or cover the whole pan with chocolate. This is chocolate bark, not a full sheet cake.
Step Two (melt the chocolate)
Put the white melting chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring well after each one. It’s not going to look completely melted at first, but stir it before sending it back in. White chocolate can go from fine to scorched in a hurry, and once it burns, it’s game over.
Step Three (add the vampire teeth)
Pour the melted chocolate onto the parchment and spread it into an even slab about ¼ inch thick. Work quickly because you want the gummy teeth in place before the chocolate starts setting. Arrange all 18 sets of fangs across the chocolate, leaving room around each one so you can cut individual pieces later. Remember, everyone needs a mouth.
Step Four (add the vampire blood)
Place the tip of the red decorating gel tube under each set of gummy teeth, squeeze, and pull it away so the gel drips out from under the fangs. Add a few more drips directly on the teeth and across the white chocolate. Don’t make yourself crazy trying to get them identical. Messy is part of the look.
Step Five (chill and cut the bark)
Put the pan in the refrigerator for about 5 minutes, until the chocolate is firm. Use a sharp knife to cut and break the bark into irregular pieces, working around the gummy teeth instead of forcing the knife through them. The pieces won’t all be the same size, but make sure every one has its own vampire fangs.

Recipe Tips

Have the gummy vampire teeth unwrapped and the red decorating gel ready before you melt the chocolate. Once the chocolate is spread out, you need to get the fangs on before it starts setting. This is not the moment to be messing with tiny candy wrappers.
Make sure you buy edible red decorating gel in a squeezable tube, sometimes called writing gel. Liquid food coloring won’t give you blood drips, and mixing it into melted chocolate can make the chocolate seize. Red frosting could work in an emergency, but it won’t have the same creepy drip look.
Don’t force a knife through the gummy teeth when you cut the bark. The candy is chewy, and cutting right through it can pull the fangs off the chocolate. Make another cut next to the teeth and let each mouth keep some dignity.

Storage and Make-Ahead

Store the vampire bark in an airtight container in a cool, dry place for up to 1 week. Put parchment paper between the pieces so the red gel doesn’t end up decorating everything around it.
I’d make this the day before a party or the morning you’re serving it. The chocolate holds up well, but the gummy teeth and decorating gel look best when they haven’t been sitting around for days.
You don’t need to refrigerate the bark after it sets unless your kitchen is warm. If it is, keep it in an airtight container in the refrigerator, then let it sit out for a few minutes before serving. I wouldn’t freeze it because condensation during thawing can leave moisture on the chocolate and gummy teeth.

FAQs

Can I use white chocolate chips instead of melting chocolate?
You can, but they’re more temperamental. White chocolate chips are made to hold together in cookies, so they don’t always melt smoothly enough for bark. White candy melts or melting wafers are the easiest to use.
Where can I find gummy vampire teeth?
Look in the seasonal Halloween candy section at grocery stores, party stores, or online. They may be labeled gummy vampire teeth or gummy fangs. Check the package size before buying so each piece of bark gets a set.
Can I make this without a microwave?
Yes. Melt the white melting chocolate in a heatproof bowl set over a saucepan of barely simmering water. Keep the bottom of the bowl above the water, stir until smooth, and don’t let steam or water get into the chocolate.
Can I double this recipe for a Halloween party?
Yes. Double every ingredient and use two parchment-lined sheet pans instead of making one thick slab of chocolate. Melt and spread the chocolate for one pan at a time so it doesn’t harden before you finish arranging the teeth and adding the blood drips.
Does the red decorating gel harden?
Usually, it stays a little soft or sticky instead of hardening like the chocolate. Different brands can act differently, so use parchment between the pieces and don’t stack them directly on top of each other.

From My Kitchen Notes

Small observations from the margins.

I know when someone is showing teeth and when they’re trying to bite.
I don’t think that everything red is an emergency.
I’ve stopped mistaking a good-looking surface for proof nothing happened underneath.
I know when someone has all their teeth and still can’t tell me the truth.
Some things look sweet until you get close enough to see the blood.
I’ve never been interested in being handed the piece without teeth.
I can make room for a mess without making a home in it.
Blood on the surface doesn’t always mean the wound is new.
Some things need five minutes alone in the refrigerator before anyone gets their hands on them.

Keep Halloween Creepy

Bloody Band-Aid Cookies – Graham crackers, frosting, red gel.
Blood Red Punch – Cranberry-raspberry punch, spider ice cubes.
Mason Jar Graveyard Spooky Cakes – Chocolate cake, cookies, gummy worms.
Ghosts on a Stick – Pears, white chocolate, chocolate chips.

This post may contain affiliate links. Please read my disclosure policy.

Vampire Chocolate Halloween Bark

Vampire Chocolate Halloween Bark is a three-ingredient Halloween candy made with white melting chocolate, gummy vampire teeth, and edible red decorating gel. Each piece has its own set of fangs with blood drips, making it a fun treat for Halloween parties.

Course Candy, Dessert

Cuisine American

Keyword gummy vampire teeth, halloween candy, Halloween chocolate bark, three ingredient Halloween dessert, vampire bark, Vampire Chocolate Halloween Bark, white chocolate bark

Prep Time 15

Cooling Time 5

Total Time 20

Servings pieces

Calories 90kcal

Author Cathy Pollak

Equipment

baking sheet Holds the chocolate while it sets.
parchment paper Keeps the chocolate from sticking to the pan.
offset spatula Spreads the chocolate to an even thickness.
Knife Helps divide the bark around the vampire teeth.
microwave safe bowls For melting the white chocolate.

Ingredients

Instructions

Line a sheet pan with parchment paper.
Place the white melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. Avoid overheating, as white chocolate can scorch.
10 oz (283 g) white melting chocolate
Pour the melted chocolate onto the prepared sheet pan and spread into an even layer about ¼ inch thick. Immediately arrange the gummy vampire teeth across the chocolate while it's still soft, leaving enough space between them for individual servings.
18 gummy vampire teeth
Before the chocolate sets, insert the tip of the red decorating gel tube slightly beneath each gummy tooth. Squeeze the tube while pulling the tip away to create a blood drip beneath the fangs. Repeat with the remaining teeth, then add additional drips across the white chocolate and directly onto the teeth for a bloody Halloween appearance.
1 tube edible red gel
Refrigerate the sheet pan for about 5 minutes, or until the chocolate is completely hardened.
Use a sharp knife to cut and break the chocolate bark into irregular portions, working around the gummy teeth so each piece contains one set of vampire fangs.

Notes

Have the gummy vampire teeth and decorating gel ready before melting the chocolate so you can decorate it before it hardens.
Use white melting wafers or candy melts for the most reliable results. Regular white chocolate chips may not melt or set the same way.
Store in an airtight container in a cool, dry place for up to one week, separating the portions with parchment paper to prevent the decorating gel from transferring. For the best appearance, prepare the bark the day before or the day of serving.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Vampire Chocolate Halloween Bark? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Vampire Chocolate Halloween Bark appeared first on Noble Pig.

Brown Butter Chocolate Chip Cookies

Cathy Pollak — Sat, 24 Oct 2026 17:21:28 +0000

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Brown Butter Chocolate Chip Cookies with Soft, Chewy Centers

I’ve been baking chocolate chip cookies since I was 10 years old, and I’ve learned how much the smallest changes can affect the finished cookie. For this recipe, I wanted a large cookie with a golden top, a chewy center, and enough chocolate that the browned butter could stand there with a straight face and declare victory.

I spent time testing how the dough was shaped, how long it needed to chill, and what happened when I baked large portions at a higher temperature. The difference between rolling the dough into smooth balls and forming uneven mounds was noticeable enough that I stopped rolling them altogether.

There’s also more going on with the browned butter than melting it in a saucepan until it turns golden. I use an ingredient that changes how much of the butter mixture can toast, and it’s one of the reasons I like the flavor of these cookies so much.

The Decisions Behind This Recipe

Browning dry milk powder with butter adds more toasted milk solids than butter has on its own. Butter already has milk solids, but the dry milk powder increases the amount available to brown, creating more of the nutty, caramel-like flavor. When browning butter, I’m looking for almond-to-pecan color, then I’m getting the butter out of the saucepan right away. Once it’s heading toward walnut brown, it can get bitter, and I refuse to make chocolate chip cookies that have that kind of negativity.
Bread flour is the gateway to the chewiness of these cookies, which becomes really important when you’re making them this large and adding ten ounces of chocolate. I use some all-purpose flour so they don’t turn into construction equipment, and the cornstarch helps keep the centers tender.
I like using dark chocolate chips, milk chocolate chips, and chopped dark chocolate because it’s a nice contrast. The chips keep more of their shape, the chopped chocolate melts into larger areas, and the milk chocolate keeps the dark chocolate from taking itself too seriously. There’s a full ten ounces of chocolate in ten cookies before I press extra chunks into the tops, so there is never any question where it all went.
The teaspoon of molasses is small, but don’t leave it out. There’s already molasses in the brown sugar, obviously, but I wanted slightly more of the caramel-like flavor. It’s not enough to make these taste like gingerbread, and nobody is going to mistake them for molasses cookies.
I tested these cookies as smooth dough balls and as tall, uneven mounds put together by hand. The hand-shaped dough is the look and texture I wanted, with more height and all the different folds of dough and chocolate showing on top. I don’t pack or roll them into perfect balls because a perfect look wasn’t the goal.
These are four-ounce cookies baked at 400°F for about eight minutes, which sounds brief until you see what happens. The hotter oven gives the outside a head start, while the center stays soft enough to finish setting on the baking sheet. I take them out when the tops have lost their shine and the bottoms are starting to brown, not when the centers look completely finished. Then I leave them on the baking sheet until they’re completely cooled because the centers continue setting as the cookies cool. My oven maintains a very accurate temperature, but not every oven does, so watch the cookies closely rather than relying completely on the eight-minute baking time.

Ingredients

Unsalted butter and water – Use unsalted butter so you’re in charge of the salt level. After browning, you’ll weigh the butter and toasted milk solids, then add enough water to reach 220 grams if needed. Some of the butter’s moisture evaporates during browning, and you don’t want the loss changing how the cookies bake.
Dry milk powder – Use regular nonfat dry milk powder, not liquid milk. It browns with the butter, adding extra toasted milk solids that stay in the cookie dough.
Brown sugar and granulated sugar – I use both because brown sugar adds moisture and a molasses flavor, while granulated sugar helps the cookies spread and brown. Light or dark brown sugar is fine, but dark will give you a stronger molasses flavor. If you’re out of brown, make a batch of my homemade brown sugar.
Kosher salt – I use kosher salt in the dough. Salt crystal sizes vary a lot between brands, so don’t automatically sub it one-for-one with table salt.
Bread flour, all-purpose flour, and cornstarch – Bread flour adds to the chewiness, all-purpose flour reduces the proportion of higher-protein flour, and cornstarch helps the centers stay tender. I weigh the flour because large cookies with a short baking time don’t leave room for guessing.
Baking soda – Use baking soda, not baking powder. It helps the cookies brown and spread the way they’re supposed to.
Dark chocolate chips, milk chocolate chips, and a dark chocolate bar – The chips hold on to more of their shape during baking, while the chopped chocolate melts more freely. Use a dark chocolate bar you’d be happy to eat on its own.
Egg and egg yolk – The whole egg helps hold the dough together, while the extra yolk adds richness without another egg white changing the texture.
Vanilla extract and molasses – Vanilla is necessary in a cookie, and the small amount of molasses adds a caramel-like note without tasting like a spice cookie.
Flaky sea salt – Completely optional, but Maldon over a warm cookie makes the chocolate taste even more chocolatey and adds a slight crunch.

How to Make Brown Butter Chocolate Chip Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (brown the butter)
Melt the butter in a saucepan over medium heat, then stir in the dry milk powder. Keep scraping the bottom and sides as it cooks because the milk solids are developing the toasted flavor, and they can go from golden brown to bitter in seconds. Once they reach an almond-to-pecan color, immediately pour everything into a heatproof glass bowl. Weigh the browned butter and add enough water to bring it back to 220 grams if it needs it, then let it cool to room temperature before you make the dough.
Step Two (mix the flour and chocolate)
Whisk together the all-purpose flour, bread flour, cornstarch, and baking soda. Stir in the dark chocolate chips, milk chocolate chips, and chopped dark chocolate. I mix the chocolate into the flour first so it’s evenly distributed before everything goes into the butter mixture.
Step Three (make the dough)
Stir both sugars and the kosher salt into the cooled browned butter, then add the whole egg, egg yolk, vanilla, and molasses. Stir vigorously until the mixture thickens slightly and looks more uniform. Fold in the flour and chocolate mixture until no dry flour remains, then stop.
Step Four (shape and chill the dough)
Divide the dough into 10 portions, about 4 ounces each. Use your fingers to loosely form them into tall, uneven mounds instead of rolling them into smooth balls. I tested both, and the hand-shaped dough baked into the cookies I wanted. Cover and refrigerate the portions for at least 2 hours or up to 48 hours. Once they’re chilled, they can go straight from the refrigerator onto the baking sheet.
Step Five (bake the cookies)
Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart because they do spread, even if they’re enormous. Bake for about 8 minutes, until the tops have lost their shine, the raised parts are lightly golden, and the bottoms are beginning to brown. The centers will still look soft. That’s correct. Don’t wait for them to look completely baked before taking them out.
Step Six (finish and cool)
While the cookies are still hot, use something round to bring any uneven sides back into a circle. Press extra dark chocolate chunks into the tops and add flaky sea salt if you want. Leave the cookies on the baking sheet until they’re completely cool. They’re still setting in the middle, and trying to move them too early is how a perfectly good cookie becomes a broken mess.

Recipe Tips

Watch the milk solids when you brown the butter. With the dry milk powder in there, you have more to toast and more to burn. You’re looking for almond-to-pecan brown, then get it out of the hot saucepan quickly.
Let the browned butter cool to room temperature before adding the egg and yolk. You want it cooled but still fluid, not warm enough to make the eggs weird and not cold enough to turn solid again.
Weigh the dough portions if you can. Four ounces is a big cookie, and they all need to be close to the same size when they’re baking for only about eight minutes. A four-ounce cookie and a five-ounce cookie aren’t necessarily going to finish baking at the same time.
Shape the dough before you refrigerate it. Trying to scoop cold cookie dough out of a bowl later is an unnecessary upper-body workout. Once the mounds are chilled, they’re ready to go directly onto the baking sheet.
These cookies are supposed to look soft when they leave the oven. The tops should no longer look shiny, and you want some golden color on the raised parts and bottoms, but the centers will finish setting on the hot pan. Let them stay there until completely cool before you decide anything has gone wrong.

Storage and Freezing

Store the cooled cookies in an airtight container at room temperature for up to 4 days. They’re softest the day they’re baked, but I also like them several hours later, once the chocolate has firmed up again and the centers have had more time to set.
To freeze baked cookies, let them cool completely, then layer them in a freezer-safe container with parchment paper between them. Freeze for up to 3 months for the best texture and thaw at room temperature when you’re ready for one.
You can also freeze the shaped cookie dough. Refrigerate the portions for at least 2 hours first, then transfer the firm dough mounds to a freezer-safe container or bag. Freeze for up to 3 months. I haven’t tested baking these directly from frozen, so I recommend thawing the dough overnight in the refrigerator and baking it chilled, as I did during testing.
To warm a baked cookie, put it in a 300°F oven for 3–5 minutes or microwave it briefly. Be careful with the chocolate because melted chocolate can be hot and has zero concern for the roof of your mouth.

FAQs

Why add dry milk powder when browning butter?
Butter already has milk solids that toast as it browns. The dry milk powder adds more milk solids to work with, which means more nutty, caramel-like brown butter flavor in the cookies.
Can I make these without bread flour?
Yes. You can replace the bread flour with an equal weight of all-purpose flour, but the cookies may be slightly less chewy. They’ll still be very good, obviously.
Can I make smaller cookies?
Yes. I tested 2-ounce portions at the same 400°F oven temperature, and they baked in about 6–7 minutes. Start checking them at 6 minutes because smaller cookies move faster than these four-ounce butter monsters.
Why didn’t my cookies spread very much?
Too much flour can be one reason, which is why I like weighing it. Make sure you added enough water after browning the butter to bring it back to 220 grams, and don’t turn the dough mounds into compact cannonballs. These are supposed to be loosely shaped before they chill.
Can I refrigerate the dough for 48 hours?
Yes. I’ve tested the dough refrigerated for up to 48 hours. Cover the shaped portions well, then bake them straight from the refrigerator when you’re ready.

From My Kitchen Notes

Small observations from the margins.

I know when something has gone far enough and needs to leave the warmth.
I can measure what’s lost without pretending it wasn’t.
I’ve never smoothed myself out to make a better shape for someone else.
Some things need time in the cold before they can hold together properly.
I’ve learned not to keep stirring things that have already had enough.
More sweetness doesn’t fix what was allowed to burn.
Making myself smaller so someone else can bake evenly is never going to happen.

Brown Butter Puts in the Work

Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Cabernet Sauvignon Brown Butter Brownies – Red wine, brown butter, fudgy chocolate.
Brown Butter Carrot Bundt Cake – Brown butter, warm spices, cream cheese frosting.
Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze – Roasted sweet potatoes, browned butter, dark rum caramel, toasted pecans.
Banana Pudding Cookies – Fresh banana, soft cookies, brown butter cream cheese frosting.

This post may contain affiliate links. Please read my disclosure policy.

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Course Cookie, Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, brown butter cookies, chewy chocolate chip cookies, chocolate chip cookies with bread flour, large chocolate chip cookies, milk powder cookies

Prep Time 20

Cook Time 8

Chilling 2

Total Time 2 28

Servings

Calories 580kcal

Author Cathy Pollak

Equipment

Saucepan (medium). For browning the butter and dry milk powder while allowing enough room to stir and scrape the bottom.
mixing bowls (heatproof). For cooling the browned butter and mixing the cookie dough.
kitchen scale (digital). For weighing the browned butter after cooking and dividing the dough into equal portions.
whisk For distributing the dry ingredients before adding the chocolate.
rubber spatula For mixing the cookie dough without overworking the flour.
2 baking sheet For chilling the portioned dough and baking the cookies.
parchment paper For lining the baking sheets and preventing sticking.
3-inch round cookie cutter Optional, for shaping the cookies immediately after baking.

Ingredients

1 cup (226 g) unsalted butter
2 tbsps (16 g) dry milk powder
⅔ cup (80 g) all-purpose flour
1¾ cups (210 g) bread flour
2 tsps (5 g) cornstarch
1 tsp (5 g) baking soda
3 oz (85 g) dark chocolate chips
4 oz (113 g) milk chocolate chips
3 oz (85 g) dark chocolate bar chopped
¾ cup (160 g) dark brown sugar
½ cup (99 g) granulated sugar
1 tsp (3 g) kosher salt
1 large egg
1 large egg yolk
2 tsps (10 g) vanilla extract
1 tsp (7 g) molasses
additional dark chocolate chunks optional for topping
Maldon flaky sea salt optional for topping

Instructions

Melt the unsalted butter in a medium saucepan over medium heat, then add the dry milk powder and stir continuously, scraping the bottom and sides of the pan to prevent the milk solids from sticking or burning. Continue cooking until the butter is fragrant and the milk solids reach a deep almond-to-pecan color, removing the saucepan from the heat before they darken to a walnut color, which can result in a bitter flavor.
1 cup (226 g) unsalted butter, 2 tbsps (16 g) dry milk powder
Immediately transfer the browned butter, including all the toasted milk solids, to a heatproof glass mixing bowl to stop the browning process. The easiest way to check the weight is to weigh the empty bowl beforehand and record its weight, then subtract that amount from the weight of the bowl containing the browned butter. If the browned butter weighs less than 220 g, add enough water to reach 220 g, then allow it to cool to room temperature before continuing with the cookie dough.
While the browned butter cools, whisk together the all-purpose flour, bread flour, cornstarch, and baking soda in a separate mixing bowl. Add the dark chocolate chips, milk chocolate chips, and chopped dark chocolate, stirring until the chocolate is evenly distributed through the flour mixture.
⅔ cup (80 g) all-purpose flour, 1¾ cups (210 g) bread flour, 2 tsps (5 g) cornstarch, 1 tsp (5 g) baking soda, 3 oz (85 g) dark chocolate chips, 4 oz (113 g) milk chocolate chips, 3 oz (85 g) dark chocolate bar
Add the brown sugar, granulated sugar, and kosher salt to the cooled browned butter, stirring until thoroughly incorporated. Add the whole egg, egg yolk, vanilla extract, and molasses, then stir vigorously until the mixture becomes slightly thicker and more uniform in consistency.
¾ cup (160 g) dark brown sugar, ½ cup (99 g) granulated sugar, 1 tsp (3 g) kosher salt, 1 large egg, 1 large egg yolk, 2 tsps (10 g) vanilla extract, 1 tsp (7 g) molasses
Fold the flour and chocolate mixture into the butter mixture using a spatula, mixing until no dry flour remains and the chocolate is distributed through the dough. Stop mixing once the ingredients are incorporated to avoid developing excess gluten, which can make the cookies tougher.
Divide the cookie dough into 10 equal portions, weighing approximately 4 ounces (113 g) each (weigh your total dough first and divide by 10 for the most accurate measurement). Using your fingers, loosely press each portion into a tall, irregular mound rather than rolling it into a smooth ball or flattening it, allowing the dough to retain its uneven surface as it bakes.
Arrange the portioned cookie dough on a baking sheet or in a covered container and refrigerate for at least 2 hours, or up to 48 hours for additional flavor development. Chilling the dough also allows the flour to absorb moisture and helps control spreading during baking.
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart to allow for spreading, then bake for approximately 8 minutes, until the tops have lost their shine, the bottoms are beginning to brown, and the raised areas of dough are lightly golden. The centers should still appear soft when the cookies are removed from the oven, so avoid extending the baking time until they look completely firm.
Immediately after removing the baking sheet from the oven, use a round cookie cutter slightly larger than each cookie, a spatula, a ramekin to carefully shape any uneven sides into a more circular form. Press additional dark chocolate chunks into the warm tops if desired, then finish with a sprinkling of Maldon flaky sea salt.
additional dark chocolate chunks, Maldon flaky sea salt
Leave the cookies on the baking sheet until completely cooled, allowing the residual heat to continue setting the centers without drying them out in the oven. The cookies will firm as they cool while retaining the soft, chewy texture developed during baking.

Notes

Regular nonfat dry milk powder works well for browning with the butter. Liquid milk can't be substituted because it changes the moisture content.
After browning, the butter and toasted milk solids should weigh 220 g. If the mixture weighs less, add enough water to restore the weight before cooling.
The cookie dough should be portioned before refrigeration. Chill for at least 2 hours or up to 48 hours.
For smaller cookies, divide the dough into approximately 2-ounce (57 g) portions and bake at 400°F (204°C) for 6–7 minutes, using the same visual cues for doneness.
The cookies will appear soft when removed from the oven and need to cool completely on the baking sheet before being moved.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Refrigerated, portioned dough can be frozen for up to 3 months and thawed overnight in the refrigerator before baking.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Brown Butter Chocolate Chip Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Brown Butter Chocolate Chip Cookies appeared first on Noble Pig.

Mint Chocolate Poke Cake

Cathy Pollak — Wed, 21 Oct 2026 16:53:04 +0000

This mint chocolate poke cake has warm hot fudge poured into the holes, followed by mint-flavored chocolate fudge pudding and a homemade mint whipped cream topping. I finish it with chopped Andes mints, and I like making it a day ahead so the pudding can soak into the cake and everything gets completely cold.

Mint Chocolate Poke Cake with Hot Fudge and Andes Mints

When I was a kid, I was obsessed with Thrifty mint chocolate chip ice cream. My dad, who also had his own obsession with ice cream, took me there almost every night in the summer for a cone and at other random times during the year. We’d get there at like 8:45 p.m., fifteen minutes before closing, which I think now is the worst possible behavior for employees trying to get out of there to go home. At least we knew exactly what we wanted. I still wouldn’t do it now, though. Anyway, my commitment to the mint chocolate flavor combo started early, so making this mint chocolate poke cake feels like following a thread that’s been there since childhood.

I’m still very much into the flavor, but my ice cream choices have become a lot more wild these days. Mint chocolate is something I now save for cakes, brownies, cookies, and any excuse I can find to put Andes mints on top of something chocolate. There’s still some childhood nostalgia attached to Andes mints for me.

Chocolate and mint will always have a power-couple dynamic. Chocolate is the anchor and mint is the spark, and I think they taste best cold. It’s the collision of fire and ice, which sounds dramatic for a piece of cake, but that’s how I think about it.

The Decisions Behind This Recipe

The hot fudge goes into the holes before anything else because this isn’t a decorative layer sitting on top. The pudding comes later, but the fudge is what gets down into the cake first. When you cut into it, you’re going to find concentrated spots of hot fudge inside the cake, which is part of why I wanted to make it in the first place. I’ve used the holes for different fillings in my Snickers poke cake and German chocolate poke cake, but for this one, I wanted hot fudge down inside the chocolate cake.
I like using instant chocolate fudge pudding instead of regular chocolate pudding because I think the darker chocolate flavor tastes better with the mint whipped cream and keeps the cake from tasting too sweet. The mint extract goes into the pudding, so the whole cake has mint chocolate flavor, not just the top.
Refrigerating the cake after adding the fudge gives it time to cool and firm up before I spread on the pudding. Otherwise, everything starts turning into one big chocolate layer, which is fine, but it wasn’t what I imagined for this cake. I wanted two different chocolate things going, and chilling the hot fudge first was how I got there.
Yes, you could technically serve this cake in 4–5 hours. But when I leave it overnight, the pudding has more time to work its way into the cake, the cake gets moister, and everything is completely cold. I think it tastes better that way.
I finish the cake with homemade mint whipped cream because it’s lighter than frosting and makes sense with all the fudge and pudding. I like waiting until close to serving time to add it so it still looks like freshly whipped cream instead of something that has been through a lot. The chopped Andes mints and extra fudge on top add even more chocolate-mint flavor, which was never going to be subtle anyway. I made sure of that.

Ingredients

Chocolate cake – Start with a prepared 9×13-inch chocolate cake that has cooled completely. A boxed chocolate or devil’s food cake is what I use, but a homemade chocolate cake is fine too. This isn’t the recipe we’re going to prove something by baking from scratch.
Hot fudge sauce – Use jarred hot fudge sauce, not regular chocolate syrup. It needs to be warm enough to pour into the holes, but not so hot that it melts into a mess on top. Once refrigerated, the fudge will firm up.
Instant chocolate fudge pudding and cold whole milk – Make sure you’re using instant pudding, not cook-and-serve. The 3.9-ounce package is the size you need, and cold whole milk helps the instant pudding thicken properly. Don’t use cook-and-serve pudding because it requires heating and won’t work with this method.
Mint extract – You’ll use mint extract in both the pudding and the whipped cream. Don’t automatically substitute peppermint extract, because the flavor is different and can get aggressive very quickly.
Heavy whipping cream and confectioners’ sugar – Use cold heavy cream so it whips up properly. The confectioners’ sugar sweetens the cream and adds stability so the topping doesn’t soften as quickly.
Green food coloring – Completely optional. It doesn’t change the flavor, but I like the pale green whipped cream because it lets everyone know what kind of cake they’re getting into.
Andes mint chocolates – Chop them up for the top of the cake. They add little pieces of mint chocolate in every slice and make the cake look appropriately committed to the assignment.

How to Make Mint Chocolate Poke Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (bake and cool the chocolate cake)
Prepare your chocolate cake in a 9×13-inch baking dish according to the package directions, including whatever eggs, oil, water, or other ingredients the mix calls for. Let the cake cool completely, at least 1 hour. You don’t want to add the hot fudge while the cake is still warm.
Step Two (poke the holes and add the hot fudge)
Use the handle of a wooden spoon or a large skewer to poke holes all over the cake. I like the wooden spoon because the holes are wide enough to get a good amount of fudge inside. Warm the hot fudge sauce until it’s easy to pour, but not too hot, and save about two tablespoons for the topping if you’d like. Pour the remaining fudge over the cake, aiming for the holes instead of dumping everything into the middle. Use a spatula to spread whatever remains on the surface and encourage more of it into the holes. Some fudge will stay on top, and that’s fine.
Step Three (refrigerate the fudge-filled cake)
Put the cake in the refrigerator uncovered for at least two to three hours. I leave it uncovered during this first refrigeration because covering it too soon can trap condensation and add moisture where I don’t want it. Once the cake is completely cold, you can cover it if you’re refrigerating it longer than three hours.
Step Four (add the mint chocolate pudding)
Whisk the instant chocolate fudge pudding mix with the cold whole milk and mint extract until the mixture is smooth. Have the cake ready before you do this because instant pudding thickens quickly, and you want to spread it while it’s still easy to move. Spread the pudding evenly over the cold cake, getting it into any openings the fudge didn’t fill. Cover the baking dish and refrigerate for at least another two hours. I like leaving it overnight because the pudding has more time to absorb into the cake, and I think the texture is better after a full night in the refrigerator.
Step Five (make the mint whipped cream)
When you’re ready to serve the cake, beat the cold heavy whipping cream with the confectioners’ sugar, mint extract, and a few drops of green food coloring, if you’re using it. I like to put my mixing bowl in the freezer for about 15 minutes beforehand because cold equipment helps the cream whip. Keep beating until stiff peaks stand upright when you lift the beaters. Stop as soon as you reach that stage so the whipped cream doesn’t become grainy.
Step Six (finish and serve the cake)
Spread the mint whipped cream over the chilled cake and scatter the chopped Andes mints across the top. If you saved some hot fudge, drizzle it over everything before cutting. Cut the cake into 12 large slices and serve it straight from the refrigerator. I don’t let this one sit out to warm up because chocolate and mint taste best cold.

Recipe Tips

Don’t cover the cake during that first refrigeration after the hot fudge goes in. The cake needs to cool without condensation collecting under the lid and adding moisture where nobody asked for it. Once it’s cold, you can cover it if it needs more refrigerator time before the pudding.
Use the handle of a wooden spoon if you have one. A skewer makes smaller holes, but I want enough room for the hot fudge to get down into the cake. It’s called a poke cake for a reason.
Spread the pudding as soon as you mix it. Instant pudding thickens quickly, so have the cold cake sitting there ready to go before you start whisking. You want it smooth enough to spread across the top and get into any holes that still have room.
For the whipped cream, use cold heavy cream and chill your mixing bowl for about 15 minutes first. The colder everything is, the easier it is to whip the cream without overdoing it. Once it does, stop mixing before it starts looking grainy.

Storage and Make-Ahead

Keep leftover mint chocolate poke cake covered in the refrigerator for 3–4 days. The whipped cream is at its best the first day, but the cake does stay good for several more days.
This is a great cake to make ahead. You can bake the cake, add the fudge and pudding, then refrigerate it overnight. Add the mint whipped cream, Andes mints, and fudge drizzle shortly before serving so the top still looks fresh.
Serve this cake straight from the refrigerator. There’s no reason to let it come to room temperature first. The cold chocolate, mint, and fudge is the point.

FAQs

Can I use a homemade chocolate cake?
Yes. Any chocolate cake baked in a 9×13-inch pan is fine, as long as it’s completely cooled before you add the fudge.
Can I use regular chocolate pudding instead of chocolate fudge pudding?
Yes. Regular chocolate pudding will make a lighter-colored, somewhat sweeter filling. I like the chocolate fudge pudding because the darker chocolate flavor tastes better with the mint.
Can I use mini chocolate chips instead of Andes mints?
Yes, but you’ll lose some of the mint flavor from the topping. Mini chocolate chips still add chocolate texture and look good scattered over the whipped cream.
Can I adjust the amount of mint extract?
Yes, but do it carefully. Mint extract can go from fresh to toothpaste-flavor very quickly. Start with the amount in the recipe, then taste the pudding or whipped cream before adding more.

From My Kitchen Notes

Small observations from the margins.

I know when something needs to cool down before anything else can reach it.
It has taken me a while to see that not everything that’s full has been filled.
I’ve learned that space is not the same thing as distance.
Lots of things absorb more when they’re given the night.
I can tell when something is only sitting on the surface.
I’ve never confused being cold with being finished.
There’s a difference between covering something and protecting it.
A sweet finish does not change what never made it through.

Chocolate Has a Thing for Mint

Andes Mint-Fudgey Brownies – Fudgy chocolate brownies, Andes mint chocolates.
Chocolate Peppermint Lush – Creamy chocolate and peppermint layers, no baking required.
Peppermint Patty Brownies – Fudgy chocolate brownies, peppermint patties.
Potted Chocolate Mint Puddings – Chocolate mint pudding, cookie dirt, mint seedlings.
Dark Chocolate Peppermint Crackle Cookies – Dark chocolate, peppermint, crackled cookie tops.
Double Chocolate Peppermint Bark – Two kinds of chocolate, peppermint, homemade candy.

This post may contain affiliate links. Please read my disclosure policy.

Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake has hot fudge poured into a chocolate cake, followed by mint chocolate fudge pudding and homemade mint whipped cream. Chopped Andes mints finish the top, and an overnight chill makes the cake even better.

Course Dessert

Cuisine American

Keyword Andes mint cake, chocolate mint poke cake, chocolate pudding poke cake, hot fudge poke cake, make ahead chocolate cake, mint chocolate dessert, mint chocolate poke cake

Prep Time 40

Cook Time 25

Cooling and Chilling 5

Total Time 6 5

Servings

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23×33 cm). For baking, filling, and serving the cake.
wooden spoon With a rounded handle or large skewer, for making holes in the cake.
microwave safe bowls (small) or saucepan. For warming the hot fudge sauce.
offset spatula For spreading the fudge, pudding, and whipped cream.
whisk For preparing the pudding.
mixing bowls (large and medium). For preparing the instant pudding and whipped cream.
hand mixer or stand mixer. For whipping the cream to stiff peaks.
measuring cups and spoons For measuring the filling and topping ingredients.

Ingredients

Cake:

1 prepared 9×13-inch (23×33 cm) chocolate cake baked according to package directions and cooled for at least 1 hour

Chocolate Mint Filling:

1 jar (12 oz / 340 g) hot fudge sauce warmed until pourable, reserving 2 tablespoons (30 ml) for garnish, optional
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix
2 cups (480 ml) cold whole milk
¼ tsp (1.25 ml) mint extract

Mint Whipped Cream and Topping:

1⅔ cups (400 ml) cold heavy whipping cream
¾ cup (90 g) confectioners' sugar
¼ tsp (1.25 ml) mint extract
2-3 drops green food coloring optional
½ cup (~85 g) chopped Andes mint chocolates
reserved hot fudge sauce for drizzling, optional

Instructions

Bake the chocolate cake in a 9×13-inch (23×33 cm) baking dish according to the package directions, using the additional ingredients called for on the box. Allow the cake to cool for at least 1 hour before adding the filling.
1 prepared 9×13-inch (23×33 cm) chocolate cake
Use the handle of a wooden spoon or a large skewer to poke holes evenly across the surface of the cooled cake, making sure the holes are wide enough for the hot fudge sauce to enter. Warm the hot fudge sauce until it is pourable but not hot, reserving about 2 tablespoons (30 ml) for garnishing, if desired. Pour the remaining fudge over the cake, directing it into the holes. Use an offset spatula or the back of a spoon to spread any fudge remaining on the surface and encourage it into the openings.
1 jar (12 oz / 340 g) hot fudge sauce
Refrigerate the fudge-filled cake, uncovered, for at least 2 hours, preferably 3 hours, until thoroughly chilled and the fudge has firmed up. Leaving the cake uncovered during this initial refrigeration prevents condensation from collecting beneath a cover and adding excess moisture to the cake. If refrigerating longer than 3 hours, cover the cake once it is cold.
Whisk the instant chocolate fudge pudding mix, cold whole milk, and mint extract together until smooth and beginning to thicken. Immediately spread the pudding evenly over the chilled cake, allowing it to fill any remaining openings. Instant pudding thickens quickly, so spread it as soon as it's mixed. Cover and refrigerate for at least 2 additional hours, or preferably overnight, to allow the pudding to absorb into the cake and the filling to become thoroughly chilled.
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix, 2 cups (480 ml) cold whole milk, ¼ tsp (1.25 ml) mint extract
Shortly before serving, beat the cold heavy whipping cream, confectioners' sugar, mint extract, and optional green food coloring in a chilled mixing bowl until stiff peaks form. The whipped cream should hold together when the beaters are lifted without becoming grainy.
1⅔ cups (400 ml) cold heavy whipping cream, ¾ cup (90 g) confectioners' sugar, ¼ tsp (1.25 ml) mint extract, 2-3 drops green food coloring
Spread the mint whipped cream evenly over the chilled cake. Sprinkle with chopped Andes mint chocolates and drizzle with the reserved hot fudge sauce, if desired. Slice into 12 large servings and serve cold. Refrigerate any leftovers.
½ cup (~85 g) chopped Andes mint chocolates, reserved hot fudge sauce

Notes

The ingredients needed to prepare the boxed cake mix are not included in the ingredient list. Follow the package directions for the required eggs, oil, water, or other ingredients. A homemade chocolate cake or devil's food cake also works.
Green food coloring is optional and does not affect the mint flavor.
Mini chocolate chips can replace the Andes mints, although they won't add the extra mint flavor.
Milk chocolate instant pudding can replace chocolate fudge pudding, but the filling will be lighter in color and may taste sweeter.
Mint extract varies in strength. Taste the pudding and whipped cream before adding more.
For the best whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cold heavy cream.
The cake is better after an overnight chill. Add the whipped cream and garnishes shortly before serving.
Store leftovers covered in the refrigerator for 3–4 days. The homemade whipped cream is best on the first day and may lose some stiffness during storage.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Mint Chocolate Poke Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mint Chocolate Poke Cake appeared first on Noble Pig.

Pumpkin Crisp

Cathy Pollak — Sun, 18 Oct 2026 17:56:51 +0000

This pumpkin crisp has a creamy pumpkin pie filling covered with a buttery oat and pecan topping that bakes golden in a cast-iron skillet. I like it warm, with vanilla ice cream melting into the pumpkin and caramel running wherever it wants.

Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the skillet and pumpkin filling)
Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
Step Two (make the oat and pecan topping)
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
Step Three (cover the pumpkin filling)
Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
Step Four (bake the pumpkin crisp)
Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
Step Five (let it rest and serve)
Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

Can I make pumpkin crisp without a cast-iron skillet?
Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
Can I make pumpkin crisp ahead of time?
Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
Can I leave out the pecans?
Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
Is pumpkin crisp the same as pumpkin dump cake?
No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
Can I use fresh pumpkin instead of canned pumpkin purée?
You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

I know the difference between being covered and being chosen.
I don’t need something to stay perfectly still before I know it’s done.
I’ve learned not to press down on what deserves room to become itself.
A little sweetness doesn’t make up for what isn’t there.
I can let something soften without letting it fall apart.
A crumbly surface is not the same as real texture.
I’m aware when something has gone cold, even under a beautiful topping.
I’ve never needed a perfect slice to know what I’m being served.
I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15

Cook Time 45

Resting 15

Total Time 1 15

Servings

Calories 450kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
whisk For mixing the pumpkin filling until smooth.
pastry cutter or fork. For incorporating cold butter into the topping.
measuring cups and spoons For measuring the ingredients.

Ingredients

cooking spray

Pumpkin Filling:

1 (15-oz / 425 g) can pumpkin purée
½ cup (107 g) packed dark brown sugar or light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs
1 cup (240 ml) evaporated milk
1 tsp (5 ml) vanilla extract
1½ tsps (3 g) pumpkin pie spice
½ tsp (1.3 g) ground cinnamon
¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

1 cup (90 g) old-fashioned rolled oats
¾ cup (90 g) all-purpose flour
¾ cup (160 g) packed dark brown sugar or light brown sugar
1 tsp (2.6 g) ground cinnamon
pinch of salt
½ cup (113 g) cold unsalted butter cubed
½ cup (55 g) chopped pecans

Optional For Serving:

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
cooking spray
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
Pour the pumpkin mixture into the prepared skillet and spread evenly.
In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
½ cup (55 g) chopped pecans
Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
vanilla ice cream, whipped cream

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling.
Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Crisp appeared first on Noble Pig.

Italian Fig Cookies (Cuccidati)

Cathy Pollak — Sat, 17 Oct 2026 18:49:41 +0000

These Italian fig cookies are filled with dried figs, dates, golden raisins, walnuts, orange, and sweet Marsala, all wrapped in a tender, buttery dough. Known as cuccidati, they’re dipped in vanilla glaze and covered with colorful nonpareils. They’re a favorite for Christmas cookie trays.

Italian Fig Cookies with Dried Fruit and Walnuts

I didn’t grow up eating Italian fig cookies, and I don’t remember knowing they existed until I started noticing them in Italian bakeries, sometimes in New York and especially in Boston. Funny, I don’t even recall seeing them in Sicily, but I was never there during the holidays.

The flavors inside these cookies are familiar things I grew up eating, and is what initially piqued my interest. I’ve always gravitated towards things like poppy seed breads, figs, dates, raisins, and walnuts. All the dense, nutty, dried-fruit flavors are completely normal food to me. It’s probably why I also love fruitcake, which seems to trigger everyone. Fresh figs, dried figs, something with figs baked into it. I’ve never need any extra convincing once figs are involved.

Once I came across cuccidati, I started looking for them and eventually decided to learn how to make them. They have a lot going on in the middle, which is why I love them. they’re full of figs, dates, golden raisins, walnuts, orange, cinnamon, nutmeg, sweet Marsala, and enough honey and marmalade to hold them together. The filling isn’t smooth like a Fig Newton, thank gawd, and it isn’t trying to be. You can taste the walnuts and see the fig seeds, which is what I like.

These cookies take some time, but they’re not difficult. I like making the dough and fig filling one day, then rolling, filling, baking, glazing, and adding the rainbow nonpareils the next. I also make mine big-heartedly filled because that’s part of my personality. I will not be wrapping a tiny layer of fig paste in pastry. Food, life, and especially cookies are about abundance. With these Italian fig cookies, I want thin pastry, lots of filling, and vanilla glaze and sprinkles over the top. There was never any other way.

The Decisions Behind This Recipe

I make these Italian fig cookies over two days because there’s dough to make, filling to process, cookies to roll and shape, then baking, glazing, and sprinkling. It’s not hard, but I like making them a lot more when I don’t try to cram every part into one afternoon. I make the dough and filling the day before, then refrigerate them separately overnight. They’re both easier to handle cold, and the filling can even be made up to a week ahead if I’m deep in Christmas-cookie mode.
Cold butter is the gateway to the correct pastry texture. I cut it into the flour in the food processor before adding the eggs, milk, vanilla, and orange zest. The finished dough is tender and buttery, not soft and cakey like the outside of a Fig Newton. I’ve never been a fan of Fig Newtons. These are closer to a Pop-Tart in the pastry department, although the filling is a completely different thing.
The fig filling needs to be moist enough to press into a log without crumbling, but not loose enough to spread all over the dough when trying to wrap it up. The figs, dates, golden raisins, walnuts, marmalade, honey, and Marsala get processed into a sticky mixture that holds together when you press it. That’s the texture you’re looking for.
I roll the dough to about ⅛ inch because I want more filling than pastry in each cookie. The dough should be thin enough that the dried fruit and walnut filling is the main thing you taste, but strong enough to fold over it without tearing. The cut-open cookies in the photos are the goal.
I divide the dough into four portions before refrigerating it so I can take out only what I’m ready to roll. I can roll and fill one piece while the other three stay cold in the fridge. Trying to work with all the dough at once means the last part gets soft and sticky. It’s too much drama. Don’t do it.
The tops of these cookies should still look pale when they’re finished baking, even though the bottoms and sides have taken on some color. If you wait for the tops to brown, the pastry will be dry, and that’s the opposite of what I want. These cookies have a dense, moist filling already. The dough needs to stay tender enough to hold up its end of the bargain.

Ingredients

All-purpose flour, granulated sugar, baking powder, and salt – These make the pastry dough that wraps around the filling. It needs to be tender when baked but strong enough to roll thin and fold around the filling without tearing.
Cold unsalted butter – Keep the butter cold and cut it into cubes before adding it to the food processor. Cutting cold butter into the flour helps give the pastry its tender texture.
Eggs, whole milk, and vanilla extract – These bring the dough together and give it enough flexibility to roll around the fig filling. You’ll also use milk and vanilla again in the glaze.
Fresh orange zest – Orange zest goes into both the dough and the fig filling, so the orange flavor doesn’t vanish into the dried fruit, nuts, and glaze.
Dried figs, pitted dates, and golden raisins – This is the fruit base of the filling. Remove the hard stems from the figs, and look for dried fruit that feels soft and pliable.
Walnuts – I use lots because they’re my favorite, and I like seeing and tasting them in the filling. They also keep the filling from becoming one solid mass of fruit paste.
Orange marmalade, honey, and sweet Marsala wine – These add orange flavor, sweetness, moisture, and enough stickiness to hold the filling together. Dark rum or brandy can be used in place of Marsala, or use orange juice if you’d rather leave out the alcohol.
Ground cinnamon and nutmeg – The cinnamon is doing a lot, with nutmeg only in the background.
Confectioners’ sugar – This becomes the white vanilla glaze that gets dipped over the cooled cookies.
Rainbow nonpareils – Add these while the glaze is still wet so they stay on the cookies. Italian fig cookies without colorful sprinkles look unfinished to me.

How to Make Italian Fig Cookies (Cuccidati)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the pastry dough)
Add the flour, sugar, baking powder, and salt to a food processor, then pulse a few times to mix everything together. Add the cold, cubed butter and pulse until it looks like coarse crumbs. Add the eggs, milk, vanilla, and orange zest, then pulse until the dough begins to gather together. Stop processing as soon as it does. Transfer the dough to a lightly floured surface, divide it into four equal portions, and shape each into a disk. Wrap them separately and refrigerate for at least 1 hour, preferably overnight.
Step Two (prepare the fig filling)
Remove the hard stems from the dried figs, then add the figs, dates, golden raisins, and walnuts to the food processor. Pulse until everything is finely chopped, then add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the mixture becomes a thick, sticky paste that holds together when pressed, with some of the chopped fruit and walnuts still visible. It should be cohesive enough to shape into a log without crumbling, but not so wet that it spreads when you wrap the dough around it. If it’s too dry to shape, add another teaspoon of Marsala and pulse again. Refrigerate the filling until you’re ready to use it. You can make it up to a week ahead.
Step Three (roll and fill the dough)
Preheat the oven to 350°F and line two large baking sheets with parchment paper. Take one dough disk from the refrigerator and roll it on a lightly floured surface into a long rectangle about ⅛ inch thick, leaving the other disks chilled. Shape one-quarter of the fig filling into a log and place it lengthwise down the center of the dough. I want enough dough to wrap around the filling, but not so much that it’s a pastry tube with a vague fig suggestion inside. We want abundance.
Step Four (shape and cut the cookies)
Fold one long side of the dough over the filling, then fold the other side over it so the dough overlaps slightly. Press the seam closed, using a dab of water if needed. Turn the log seam-side down and lightly press the top and sides to even out its shape. Cut crosswise into 1-inch cookies and arrange them on the prepared baking sheets about an inch apart. Repeat with the remaining dough and filling. If the dough becomes too soft to handle, refrigerate it for a few minutes before continuing.
Step Five (bake and cool the cookies)
Bake for 12–15 minutes, until the cookies are set and the bottoms and sides are lightly golden. The tops should still look pale. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Glazing warm cookies will make the icing thin out and slide off.
Step Six (glaze and decorate)
Whisk the confectioners’ sugar, milk, and vanilla until smooth. The glaze should coat the tops of the cookies without being so thick that you have to spread it with a knife. If needed, add more milk ½ teaspoon at a time. Dip the top of each cooled cookie into the glaze, let the excess drip off, and immediately add rainbow nonpareils. Leave the cookies on the wire rack until the glaze has dried completely before storing or freezing them.

Recipe Tips

If your dried figs feel hard or unusually dry, soak them in hot water for about 15 minutes before processing. Drain and pat them dry well before adding them to the food processor. You want softened fruit, not extra water making the filling runny.
If the dough gets warm and sticky while you’re rolling or folding it, put it back in the fridge for a few minutes. Adding more flour might seem like the answer, but too much can leave you with dry pastry. I’d wait a few minutes instead of adding flour to a dough that doesn’t need it.

Storage, Freezing, and Make-Ahead

Once the glaze has completely set, store the cookies in an airtight container in a cool spot at room temperature for up to 5 days. The pastry softens as moisture from the filling makes its way into it, which is normal, and I like them even better after a day or two. I don’t refrigerate the finished cookies because the cold makes the pastry firmer than I want it.
These freeze well, even after glazing and sprinkling. Let the glaze dry completely, then arrange the cookies in a freezer-safe airtight container with parchment paper between the layers. Freeze for up to 3 months and thaw them in the container at room temperature.
The fig filling can be made up to a week ahead and stored covered in the refrigerator. I usually make the dough the day before baking, wrap the four disks separately, and refrigerate them overnight. The next day, all I have to do is roll, fill, shape, bake, glaze, and make a huge mess of rainbow sprinkles.

FAQs

What are cuccidati?
Cuccidati are traditional Sicilian fig-filled cookies often made around Christmas. They’re filled with dried fruit, nuts, and spices, wrapped in pastry, and usually finished with white icing and colorful sprinkles. The ingredients do vary from family to family, especially the fruit, nuts, and flavorings.
Are Italian fig cookies the same as Fig Newtons?
No! I understand the comparison because both have figs enclosed in dough, but they’re totally different cookies. Fig Newtons have a soft, cakey outside and smooth fig filling, while cuccidati have buttery pastry wrapped around chopped dried fruit and walnuts, usually finished with glaze and sprinkles.
Can I make Italian fig cookies without alcohol?
Yes. Replace the sweet Marsala with an equal amount of orange juice. The filling won’t have the Marsala flavor, but the orange juice gives it the moisture it needs.
Can I use different nuts or dried fruit?
Pecans can replace the walnuts, and you can experiment with different dried fruit. Keep the total amount about the same because changing the fruit can affect the sweetness and moisture of the filling. Check how well it holds together before adding more Marsala or orange juice.
Why did my Italian fig cookies crack while baking?
The dough may have been too cold when you folded it, rolled too thin, or filled with more fruit than it could hold. A seam that wasn’t sealed well can also open during baking. Chilled dough is easier to roll and shape because it doesn’t stick as much, but it still needs to be flexible enough to fold around the filling. If it cracks when you try to fold it, leave it at room temperature for a minute or two until it bends without splitting. If it becomes soft and sticky, return it to the refrigerator for a few minutes.

From My Kitchen Notes

Small observations from the margins.

I know what needs more time in the cold before I can work with it.
I’m not one to confuse something soft with something that’s given up.
The outside doesn’t always tell me everything about what’s in the middle.
I know how much room to leave for what I want most.
Being sealed isn’t the same as being hidden.
I don’t have to make myself smaller to be easier to handle.
I know something doesn’t have to burn to prove it’s finished.

There’s More Room in the Cookie Tin

Italian Cookies – Anise, sweet glaze, colorful sprinkles.
Amaretti Cookies – Almond, soft centers, powdered sugar.
Lemon Ricotta Cookies – Whole-milk ricotta, fresh lemon, thick lemon glaze.
Glazed Lemon Sugar Cookies – Fresh lemon, sugar-coated cookies, lemon glaze.
Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

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Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 15

Cook Time 15

Chilling, Cooling and Glazing: 1 45

Total Time 3 15

Servings to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
microplane grater or fine grater. For finely grating the orange zest.
rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
2 baking sheet For baking the cookies in batches.
parchment paper Prevents sticking and makes cleanup easier.
Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
whisk and small bowl. For preparing the vanilla glaze.
cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

2½ cups (313 g) all-purpose flour
⅓ cup (67 g) granulated sugar
1 tsp (4 g) baking powder
½ tsp (3 g) table salt
½ cup (113 g) unsalted butter cold and cut into cubes
2 large eggs
¼ cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
1 tsp finely grated orange zest

Fig Filling:

2 cups (283 g) dried figs hard stems removed
½ cup (~80 g) pitted dates
½ cup (~75 g) golden raisins
1 cup (~117 g) walnuts
¼ cup (80 g) orange marmalade
2 tbsps (42 g) honey
2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
finely grated orange zest of 1 medium orange
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.25 g) ground nutmeg
⅛ tsp (0.25 g) table salt

Glaze:

1 cup (120 g) confectioners' sugar
1 tbsp (15 ml) whole milk plus more as needed
½ tsp (2.5 ml) vanilla extract
rainbow nonpareils for decorating

Instructions

Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
rainbow nonpareils
Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Italian Fig Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Fig Cookies (Cuccidati) appeared first on Noble Pig.

Lightened-Up Pumpkin Bread

Cathy Pollak — Wed, 14 Oct 2026 13:33:32 +0000

This lightened-up pumpkin bread has fewer calories than most traditional pumpkin bread without sacrificing flavor. Honey and olive oil keep the loaf soft, while walnuts add crunch and cinnamon adds the spice you’d expect from pumpkin bread.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the pan)
Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
Step Two (mix the dry ingredients)
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
Step Three (finish the batter)
Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
Step Four (add the walnuts)
Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
Step Five (fill the pan)
Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
Step Six (bake the pumpkin bread)
Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
Step Seven (cool before slicing)
Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

Is this pumpkin bread really lower in calories than regular pumpkin bread?
This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
Can I make this pumpkin bread without Splenda Brown Sugar Blend?
You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
Can I use all whole wheat flour?
You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
Can I leave out the walnuts?
Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
Can I use fresh pumpkin purée instead of canned pumpkin?
You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
Can I make this into pumpkin muffins?
I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

I know the difference between making something different and leaving something out.
I’ve never confused being lighter with being easier to carry.
Some things need a different kind of sweetness than the one I’m used to.
I can keep the good parts without keeping all of it.
Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
I’ve learned to not mistake less for absence.
Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15

Cook Time 45

Cooling 1

Total Time 2

Servings slices

Calories 237kcal

Author Cathy Pollak

Equipment

loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
mixing bowls Large enough to hold the dry ingredients and finished batter.
hand mixer or whisk. To blend the batter.
parchment paper Makes removing the loaf easier without damaging the top.
whisk Distributes the leavening and spices through the flour.
kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
cooling rack Allows air to circulate as the loaf cools.

Ingredients

cooking spray
¾ cup (90 g) whole wheat flour
⅔ cup (83 g) all-purpose flour
1 tsp (4 g) baking soda
1 tsp (4 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
¼ tsp (0.5 g) ground allspice
¼ tsp (0.5 g) ground cloves
¼ tsp (1.5 g) table salt
2 large eggs
1 cup (245 g) pumpkin purée not pumpkin pie filling
⅓ cup (113 g) clover honey
⅓ cup (80 ml) extra virgin olive oil
¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
1 cup (120 g) chopped walnuts
2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
cooking spray
Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
Fold in the chopped walnuts, distributing them throughout the batter.
1 cup (120 g) chopped walnuts
Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
2 tbsps (18 g) pepitas (pumpkin) seeds
Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

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