How much vanilla scone glaze do you need on top of one scone
You should use approximately 1 tbsp of glaze for each scone. The top of the scone could be completely covered in glaze, or you can drizzle the glaze back and forth.
Can you substitute milk for Vanilla Scone Glaze
Yes, you can substitute oat milk, macadamia milk, or almond milk for your scone glaze.
What consistency is scone glaze
Scone glaze is thick, viscous, but easily movable. It will flow quickly when you’re putting it on top of your scones.
What does the scone glaze looks like
Vanilla scone glaze has a smooth sheen to it. Vanilla scone glaze will dry and harden in about 30 minutes after it applied to the scone.
Cut the vanilla bean in half with a sharp knife. Use 1/2 of the vanilla bean pod and scrape all the seeds into a bowl.
Place the skin of the 1/2 vanilla bean pod into the bowl as well. Add milk and gently with your fingers run it down the vanilla bean. The flavor of the vanilla bean will infuse the milk with a strong aromatic flavor.
Remove the pod from the milk. Add vanilla extract and milk together. The beans should be well mixed in the milk by now.
Slowly add powdered sugar until it's completely mixed in. If the consistency of the vanilla scone glaze too thick, add a small amount of milk ~1-2 tsps to thin it out. If the vanilla scone glaze is too thin, add a little more powdered sugar.
Use a spoon to place the vanilla scone glaze on top of your scones. Store any excess icing in an airtight container in the fridge for about ~3 days.
Pumpkin puree, pumpkin spice, vanilla extract, and sugar are added to create the base of the latte.
To prepare your latte, add strong coffee or a couple shots of espresso to a coffee cup. Slowly add milk until you’re happy with the taste. If you only want a hint of coffee, go with about 1/4-1/3 cup of coffee in your mug, and fill the rest with pumpkin spiced milk.
You can enjoy your fall drink with a bit of whipped cream, and a sprinkle of cinnamon on top.
Apple Cider
Apple cider is made by combining chopped up apples and orange slices with a few liters of water in a saucepan.
The fruit is cooked with whole spices including: cloves, allspice, cinnamon sticks, and ginger. The mixture is cooked for ~2 hours, and then the fruit is mashed up in the saucepan to release more flavor.
Taste test until you get your apple cider to your own liking.
You can add a little maple syrup to sweeten the apple cider.
Once you’re happy with the flavor, pour it into a mug. Top the apple cider with whipped cream and caramel sauce if desired.
Salted Caramel Latte
Salted caramel latte is made by heating milk in a saucepan over medium heat. Add salted caramel sauce and cocoa powder to the milk.
Once the milk comes almost to a boil, remove it from the heat. Your milk is ready to be added to fresh coffee or espresso.
Garnish this creamy fall beverage with some whipped cream drizzled with salted caramel sauce.
Cranberry Apple Cider Punch
Cranberry apple cider punch is made by cooking cranberries with water in a saucepan until they burst with flavor. Let the cranberries cool to room temperature.
Combine the cranberries with ginger ale, lemon juice, and apple cider.
The tart cranberries with the sweet apple cider is a unique refreshing fall non alcoholic drink.
Chai Tea Latte
Chai tea latte is made by creating a chai concentrate in a saucepan over medium heat. To make the chai concentrate, Assam tea is used as a base flavor. Assam tea is a black tea with cocoa, and earthy flavors.
To strengthen the chai flavor, herbs are added to the concentrate to infused the tea (cardamom, cinnamon, cloves, nutmeg, ginger, peppercorns).
The chai concentrate needs to have a sweet finish to it, so brown sugar is added along with the herbs.
Once the concentrate has finished brewing, a little vanilla extract is added.
The chai tea latte can now be prepared with a half and half mix of chai concentrate and hot, steamed milk for a flavorful fall latte. Top with whipped cream if desired.
Salted caramel mocha is made by making hot chocolate with warm milk.
Leave 1/3 of the mug available to pour in your freshly brewed coffee.
Add caramel sauce and a little sea salt. Mix together until smooth.
Top your salted caramel mocha with whipping cream, caramel sauce and a sprinkle of brown sugar.
Maple Cinnamon Latte
Maple cinnamon latte has a hint of sweet maple combined with cinnamon spice is one of the most tantalizing fall lattes you can taste.
Maple cinnamon latte is made by adding maple syrup, cinnamon spice, and vanilla extract to espresso or brewed coffee.
Add freshly steamed or warmed milk to the rest of your coffee mug and enjoy this incredible fall drink!
Earl Grey Hot Chocolate
Earl grey hot chocolate is made by heating milk in a saucepan with a few chocolate chips or cocoa powder.
Add sugar and heat until the milk comes to a simmer.
Remove it from the heat source and add in vanilla extract and a couple of earl grey tea bags.
Let it steep for 4-5 minutes and enjoy!
Apple Spice Latte
Apple spice latte is the perfect fall latte to sip on a cold evening.
Apple spice latte is made by making an apple syrup.
To make the apple syrup, combine apple juice, water, apple pie spice (cinnamon, ground nutmeg, allspice, cloves and ginger), and brown sugar over medium heat in a saucepan. Let the mixture thicken over the next 5-10 minutes until it’s a syrup-like consistency.
Add about 4 tbsp of your apple spice syrup to your freshly brewed coffee or espresso.
Add warmed steam milk to make it a bit more of a creamy texture.
Top with whipped cream and a sprinkle of apple pie spice.
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Bruschetta and crostini’s can be made with countless types of indulgent toppings.
For bruschetta we’ve compiled 2 different recipes including a fresh pesto and tomato bruschetta. We also have a recipe for roasted tomato and basil bruschetta. Both of them are absolutely divine!
For crostini’s, we have a few recipes that include savory prosciutto, cheese, arugula, sweet fig jam and raw apples.
How to make crostini bread
Slice baguette into rounds that are ~1 cm thick.
Brush baguette slices with olive oil.
Toast baguette slices for 2 min on broil high in the oven.
Remove baguette slices from the oven and set on a serving plate.
Prosciutto and cheese crostini topping is made by topping your crostini’s with your favorite slice of gouda or Havarti cheese. A few sprigs of arugula are added on top of the crostini along with a folded piece of prosciutto. The crostini is garnished with a bit of balsamic reduction.
Roast cherry tomatoes in a bit of olive oil in the oven for 20 minutes. Remove them from the oven and mix with fresh basil leaves. Rub the crostini’s with a half cut garlic to put a hint on garlic on the crostini. Top the crostini with the roasted tomatoes and basil. Grate fresh parmesan cheese for the top of the crostini and serve.
Raw Apple and Prosciutto Crostini Topping
Raw apple and prosciutto appetizer is made by putting a bit of fig jam onto each of the baguette slices. Next, a basil leaf in placed on top of the fig jam. Thinly sliced apples are layered on top of the basil. Prosciutto is folded on top of the apple slices. To garnish the crostini, top with a bit of balsamic reduction.
Pesto Bruschetta Crostini Topping
Make a fresh batch of pesto, the flavor is much more powerful and fragrant than store bought. Dice a tomato with a little bit of onion. Mix the pesto together with the tomatoes and onions. Spoon the tomato pesto mixture on top of crostini’s and grate parmesan cheese on top. Toast for a couple of minutes for the cheese to warm up.
Ricotta Crostini Toppings
Ricotta crostini toppings can be made by adding a thin layer of ricotta on a freshly made crostini. You can top your ricotta crostini’s with the following individual toppings:
bacon
blueberries
cucumber slices and fresh mint leaves
sliced strawberries
sliced pears with walnuts and a drizzle of honey
sliced apples with pecans and a drizzle of honey
sliced peaches, pancetta, basil, honey, and balsamic glaze recipe
Garlic Shrimp and Avocado Crostini Topping
Garlic shrimp and avocado crostini is made by mashing avocado with a bit of lime juice, salt and pepper. Spread a layer of avocado on top of the crostini’s.
Fry the shrimp in a skillet with some garlic, paprika, cumin, salt and pepper. Top the avocado crostini with a freshly cooked garlic shrimp and serve.
Watermelon Bruschetta
Watermelon bruschetta has creamy undertones, mixed with refreshing watermelon and sweet balsamic reducion.
Watermelon bruschetta is made by whipping together feta cheese and ricotta cheese.
Baguette slices are toasted and then a layer of the whipped ricotta and feta cheese is spread on top.
Watermelon is cubed into small pieces, and placed on top of the creamy layer.
Add a little freshly chopped chives, basil leaves, and ground pepper to the bruschetta.
Drizzle with balsamic reduction and your watermelon bruschetta is ready to be served.
Goat Cheese and Apricot Crostini Topping
Goat cheese and apricot crostini topping is made by spreading a thin layer of whipped goat cheese on top of a freshly made crostini.
Top the goat cheese with a spoonful of apricot preserves. Sprinkle with a few cut up pistachios and freshly sliced mint leaves.
Spread a thin layer of cream cheese mixture on a freshly made crostini. Add 2-3 blackberries on top of the cream cheese layer.
Top the crostini with freshly sliced pieces of basil. Drizzle a little honey over the crostini. Add a little bit of lime zest to the crostini to garnish.
What is the difference between a crostini and bruschetta
A crostini is a piece of bread that is brushed with olive oil and toasted. The crostini is topped with fresh toppings.
Bruschetta is made by using a crostini, or a fresh piece of bread. Bruschetta can be made using fresh or roasted tomatoes. Bruschetta can be toasted after the toppings have been added if using fresh ingredients.
Pumpkin puree, pumpkin spice, vanilla extract, and sugar are added to create the base of the latte.
To prepare your latte, add strong coffee or a couple shots of espresso to a coffee cup. Slowly add milk until you’re happy with the taste. If you only want a hint of coffee, go with about 1/4-1/3 cup of coffee in your mug, and fill the rest with pumpkin spiced milk.
You can enjoy your fall latte with a bit of whipped cream, and a sprinkle of cinnamon on top.
Salted Caramel Latte
Salted caramel latte is made by heating milk in a saucepan over medium heat. Add salted caramel sauce and cocoa powder to the milk.
Once the milk comes almost to a boil, remove it from the heat. Your milk is ready to be added to fresh coffee or espresso.
Garnish this creamy fall latte with some whipped cream drizzled with salted caramel sauce.
Cardamom Latte
Cardamom latte is made by adding a little bit of cardamom spice and honey to your freshly brewed coffee or espresso.
Add your favorite steamed warm milk to create this unique fall latte to enjoy.
You could also add cocoa powder, vanilla extract or a bit of sugar to enhance the flavor of your cardamom latte.
Chai Tea Latte
Chai tea latte is made by creating a chai concentrate in a saucepan over medium heat. To make the chai concentrate, Assam tea is used as a base flavor. Assam tea is a black tea with cocoa, and earthy flavors.
To strengthen the chai flavor, herbs are added to the concentrate to infused the tea (cardamom, cinnamon, cloves, nutmeg, ginger, peppercorns).
The chai concentrate needs to have a sweet finish to it, so brown sugar is added along with the herbs.
Once the concentrate has finished brewing, a little vanilla extract is added.
The chai tea latte can now be prepared with a half and half mix of chai concentrate and hot, steamed milk for a flavorful fall latte. Top with whipped cream if desired.
Maple Cinnamon Latte
Maple cinnamon latte has a hint of sweet maple combined with cinnamon spice is one of the most tantalizing fall lattes you can taste.
Maple cinnamon latte is made by adding maple syrup, cinnamon spice, and vanilla extract to espresso or brewed coffee.
Add freshly steamed or warmed milk to the rest of your coffee mug and enjoy this incredible fall flavored latte!
Apple Spice Latte
Apple spice latte is the perfect fall latte to sip on a cold evening.
Apple spice latte is made by making an apple syrup.
To make the apple syrup, combine apple juice, water, apple pie spice (cinnamon, ground nutmeg, allspice, cloves and ginger), and brown sugar over medium heat in a saucepan. Let the mixture thicken over the next 5-10 minutes until it’s a syrup-like consistency.
Add about 4 tbsp of your apple spice syrup to your freshly brewed coffee or espresso.
Add warmed steam milk to make it a bit more of a creamy texture.
Top with whipped cream and a sprinkle of apple pie spice.
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Crostini appetizers are crunchy, flavorful, and can be made many different ways to mesmerize your taste buds.
Prosciutto is a sweet, smooth meat that goes well on top of crostini’s. Prosciutto appetizers are generally paired with spicy jams, jelly’s, and herbs to enhance it’s flavor.
To make crostini appetizers prepared with prosciutto, balsamic reduction is typically drizzled on top to add a sweet finish to the appetizer.
The balsamic glaze adds a beautiful, professional look to the prosciutto crostini appetizers.
Prosciutto Havarti Crostini
Prosciutto Havarti crostini is made by adding a thin layer of red pepper jelly on top of a freshly baked crostini.
A layer of Havarti cheese is placed on top of the red pepper jelly.
Arugula leaves are added on top of the Havarti.
Prosciutto is layered on top of the arugula, and then is topped with balsamic reduction for this colorful and flavorful crostini appetizer.
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Tart filling recipes can be made from custard, sugar syrups, jam, or ganache. Tarts are a sweet dessert than be made with fruit, berry, chocolate or nut fillings.
Lemon Tart Filling
Lemon tarts are filled with lemon cream custard. Lemon cream has a thicker custard consistency, and is much more creamy and smooth than lemon curd.
Lemon cream is made by making a custard thickened with eggs over a double boiler.
At the end of the lemon custard it is thinned out by adding cubed butter to make it buttery and creamy.
Lemon tarts can be topped with drizzled white chocolate ganache to give the tarts a sweeter finish.
Butter Tart Filling
Butter tart filling is made by combining butter, brown sugar, vanilla extract, and an egg over medium head to create a sauce. Butter tarts get their syrupy makeup from adding corn syrup to thicken the sauce.
As the blueberries cook, they will become soft and easy to break and squeeze the juice out of them.
Once the heavy cream and blueberries are almost boiling, they are strained through a strainer to remove the skins of the blueberries.
The blueberry juice and heavy cream mixture is poured over a bowl of chopped up white chocolate to create the blueberry ganache tart filling.
Chocolate Tart Filling
Chocolate tart filling is made by heating butter and heavy cream in a saucepan until almost boiling.
The hot cream and butter mixture is poured over a combination of equal parts bittersweet dark chocolate and milk chocolate to create a chocolate ganache tart filling.
The chocolate and cream and mixed together until smooth, and then poured into a tart shell. The tart shell is made of crushed Oreo’s and butter to give it a bit of a sweeter shell.
The chocolate tart should be chilled for a few hours prior to serving.
Do you need to use lemon extract for lemon raspberry macarons
No, you do not need to use lemon extract to flavor the shells of the macarons. It’s completely optional since you will be flavoring the macaron filling with lemon juice and lemon zest. You can completely omit the lemon extract in the shells if you do not have any on hand.
Place 55g egg whites in a stand mixer and mix on high speed.
Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
Place 55g egg whites in a large mixing bowl. Add food coloring using gel food coloring (a little bit on a toothpick) or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites and mix the color thoroughly until the color is fully emulsified into the egg whites. You could use yellow, pink or red food coloring for your lemon raspberry macarons.
Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
Add any sprinkles to the macarons at this point if desired. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
Let the macarons dry for 30 minutes.
Bake the macarons for 12 minutes at 300 degrees F.
Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
Lemon Raspberry Macaron Filling Recipe
Cream the butter in a stand mixer until light and fluffy.
Add lemon juice, lemon zest, raspberry jam and vanilla extract and cream together on high.
Slowly add icing sugar and beat on low speed until fully combined. Taste test the icing. If you want more of a lemon flavor, you can add a bit more lemon juice. If your icing is too thin, add more icing sugar until you get your desired consistency.
Place the icing in a piping bag.
Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
Store the lemon raspberry macarons in the fridge for 3 days or in the freezer for up to 1 month.
Lemon macaron filling recipe is a lemon buttercream icing that has a burst of tart lemon flavor made from fresh lemons.
Buttercream icing is one of the most sturdy icings you can fill your macarons with, therefore it holds it shape, and you’re able to make fancy designs with it.
Lemon buttercream for macarons has a sharp, pungent, and sweet taste to it. You can tone down the lemon flavor by adding a little more vanilla extract or powdered sugar. But the flavors should be balanced to give you a sweetened citrus flavor that isn’t too overpowering.
How to make designs with macaron filling
To make fancy designs in the filling of your macarons, use the star tip or closed star tip.
Pipe the macarons from the edges of the macaron in a circular motion to the center of the macaron. You’ll get a couple of ridges in the filling for the macaron.
Another way to get a design in the filling for macarons is to place the piping tip on the macaron shell, let a little bit of icing come out, and then lift up. Make sure to let enough icing out to give your macaron a good amount of filling. Repeat around the macaron until the entire shell has filling and then place the other macaron shell gently on top, not to crush your design.
How to color lemon buttercream for macarons
Lemon buttercream for macarons will have a pale yellow color from the zest and lemon juice. If you want the color to be a more vibrant yellow, you can use liquid based food coloring or gel food coloring.
How to store leftover lemon macaron filling
You can store an excess lemon macaron filling in the fridge for up to 5 days, or in the freezer for up to 1 month. Thaw the lemon macaron filling in the fridge overnight to use the next day.
Add vanilla extract, lemon juice, and lemon zest and mix on low speed until fully combined.
Slowly add powdered sugar. Add up to 2.5 cups of powdered sugar until you get the desired consistency.
If your icing is too thick, add a little more lemon juice or a splash of milk. If your icing is too thin, add a little more powdered sugar. Your icing should be thick enough to hold its shaped once its been piped. It should not be runny, or it may drip down the sides of the macaron.
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Iced coffee made with coconut milk is a simple recipe that you can make at home that tastes rich and creamy.
Coconut milk gives iced coffee a heavy consistency, which makes the beverage full bodied.
Coconut milk is thicker than using regular milk, it’s even thick enough to use as a whipped cream substitute.
Due to it’s lush makeup, coconut milk with coffee is one of the most satisfying iced coffee’s you can drink.
Does coconut milk taste good with coffee
Having a hint of coconut with coffee is the one of the best iced coffee flavors you can have.
Coconut milk is dairy free alternative to milk that is smooth and velvety in texture.
Coconut milk goes well with coffee flavor because coffee is a strong flavor, and it complimented by the thick and soft hint of coconut flavor.
What is coconut milk flavor
Coconut milk flavor tastes like a creamy milk with nuts and a wood notes throughout.
Coconut milk flavor is full bodied and is thicker than regular milk. Coconut milk flavor is not overpowering, it only has a hint of coconut.
Coconut Espresso Recipe
chilled coconut milk
2 shots of espresso, or 1/4-1/2 cup of fresh coffee
ice cubes
To make your iced coffee with coconut milk recipe, begin by adding 3-4 ice cubes in a glass.
Pour your freshly brewed espresso or coffee over the ice cubes to immediately chill it down. You do not need to make coffee ahead of time, the fresher the better. Ice stops the coffee from aging, which makes your iced coffee have the freshest flavor possible.
Coconut milk separates in the fridge. The top portion of the coconut milk is the thick layer, whereas the water will sink to the bottom. It’s best to use the top portion as much as possible to make your coconut espresso recipe.
Skim the coconut milk at the top of a can using a spoon. Gently add more coconut milk to your iced coffee until you have your glass full.
At this point you can add any syrups that you like if you want your iced coconut milk latte to have any extra flavor. Vanilla syrup or caramel syrup go well with coconut milk iced lattes.
Mix your iced coconut milk drink well before serving to combine the coffee and milk into a light brown color.
Serve your iced coffee with coconut milk immediately after mixing and enjoy!
Prosciutto appetizers are best serve with cheese to make them both filling and satisfying. Prosciutto appetizers are simple to make and only take a couple minutes of preparation.
Prosciutto appetizers with cheese will impress your guests and your taste buds! The red pepper jelly makes this simple appetizer have a bit of a bite to it, but it’s not too overdone. If you wanted to make it even spicier, you could add a leaf of Thai basil to it.
The balsamic reduction that is added to this prosciutto appetizer tones down the spiciness of the red pepper jelly. Balsamic reduction is much sweeter than balsamic vinegar, therefore the flavors of the appetizer are balanced in harmony.
What kind of cheese goes best with prosciutto
Cheeses that go best with prosciutto are:
parmesan
gouda
Havarti
brie
mozzarella
How to serve prosciutto as an appetizer
Prosciutto can be served in many different ways as an appetizer, including:
Slice your baguette and arrange the pieces of bread on a serving plate. You can use the bread fresh, or make a crostini. Make a crostini by brushing the baguette slices with a bit of olive oil on one side. Broil on high for 1-2 minutes until just beginning to turn brown on the edges. Remove from the heat and let them cool before adding the toppings.
Use a butter knife to spread red pepper jelly onto each slice of baguette.
Place 1 slice of gouda or Havarti cheese on top of the piece of bread.
Place 1-2 pieces of arugula on top of the cheese layer.
Add 1 piece of prosciutto on top of the arugula. Prosciutto is best presented if it is folded over onto itself. It makes the appetizer look a bit more fancy.
Drizzle a small amount of balsamic reduction on top of the prosciutto appetizer.
Serve immediately or store in the fridge prior to serving. Make sure to cover it with cling wrap if you need to place it in the fridge.
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