How pretty are these mini fruit galettes? Use pie dough and the summer fruits you like the best to make these little individual desserts.

The other day my husband brought home a bag of Pluots -they are part plum and part apricot. So delicious – they really are the best of each type of fruit! And such a pretty color!

I rolled out pie dough and then cut circles using a cereal bowl. Then I placed the circles on a parchment lined cookie tray. I had enough for 5 circles from one pie crust recipe.

I arranged slices of the pluots in the center of each circle.

Gently fold the edges of the crust over the fruit, pleating crust as you go. Leave the fruit exposed in the center. Brush with milk and top with coarse sugar. Refrigerate for about 20 minutes before baking to help the galettes keep their shape.

Bake for about 20-25 minutes or until the edges are lightly browned.

Let the rest about 5 minutes -then dessert is ready! You could add a dollop of whipped cream or ice cream – but they so yummy right out of the oven.

A scrumptious dessert that is so pretty! Simple to make, but the galettes look so elegant. Enjoy!

I used the Mini Fruit Galettes recipe for the fruit filling and Ina Garten’s crostata recipe for the crust. Click on the links below for the recipes and directions:

https://sallysbakingaddiction.com/mini-fruit-galettes/

https://www.foodnetwork.com/recipes/ina-garten/summer-fruit-crostata-recipe-1953910

Just look at that cookie! Is that not a perfect combination? Soft and crinkly brown sugar peanut butter cookies dipped in melted chocolate and sprinkled with chopped peanuts and finished with a bit of flaky sea salt. Heavenly when you eat it while the chocolate is still melty and warm!

As you bake these peanut butter cookies, you tap the baking sheet on the counter to flatten them out. Once baked and cooled, chop up semi-sweet or milk chocolate and melt in the microwave. Finely chop peanuts.

Dip the cookies in chocolate and sprinkle with chopped peanuts and flaky sea salt, if desired. This is tasting time! Soft old-fashioned peanut butter cookie with warm chocolate – YUM!

Or you can let the chocolate harden, you can store them in an airtight container for up to 4 days.

These are so easy to make, and no chilling is required. Just mix dough, roll balls of dough in sugar, bake, dip and EAT! A delicious new recipe to add to your collection.

For the recipe and complete instructions, click on the link below:

https://www.halfbakedharvest.com/brown-sugar-peanut-butter-cookies/

Look at these Chai Latte Cupcakes – so much to love here! All the warming spices that are in your favorite coffeehouse beverage are in these cupcakes.

As these bake, the most amazing smells will be wafting through your kitchen…scents of cinnamon, allspice, ginger, cloves and cardamom with a hint of vanilla.

All those spices are not only in the cupcakes – they are in the frosting too! You can see the little flecks of chai spices in the buttercream frosting.

The creamy frosting is finished off with a sprinkling of coarse raw sugar mixed with cinnamon and cardamom – YUM! Fluff and crunch!

You can hand-frost these with an offset spatula or use a pastry bag. I used the Wilton tip 1M for these. It is an easy tip to use and creates a nice swirl on top.

Perfectly seasoned chai latte cupcakes – so pretty and tasty. The Sprinkles Baking Book by Candace Nelson is filled with beautiful cupcake and dessert ideas – you will love just looking through it and thinking about all the goodies you would like to bake.

Try adding a cinnamon stick garnish to your cupcakes, along with the sprinkles. Or instead of the sprinkles, you could sprinkle the cupcake with a cinnamon -sugar mixture and then add the cinnamon stick.

What a treat! The warm chai spices are like a hug in a cupcake! Enjoy!

Print Recipe

Chai Latte Cupcakes

Do you enjoy a steaming latte? These cupcakes and the frosting have the same amazing warm spices.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cupcakes

Servings: 12 cupcakes

Author: Candace Nelson

Ingredients

Chai Latte Cupcakes

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• Pinch of freshly ground black pepper
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2/3 cup whole milk
• 1/2 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, slightly softened
• 1 cup sugar
• 2 large eggs

Chai Latte Frosting

• 3 cups confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• Large pinch of ground cloves
• Large pinch of freshly ground black pepper
• 1/4 teaspoon fine sea salt
• 1 cup unsalted butter, slightly softened
• 1 tablespoon whole milk
• 1/4 teaspoon pure vanilla extract

Crunchy Sugar Topping

• 2 tablespoons raw sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom

Instructions

Chai Latte Cupcakes

• Preheat the oven to 350°, line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together the flour, cinnamon, allspice, ginger, cloves, cardamom, pepper, baking powder and salt. In a small bowl, stir together the milk and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
• Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 17-19 minutes. Transfer the pan to a wire rack and cool completely before frosting with Chai Latte Frosting and sprinkling with Crunchy Sugar Topping (optional – not part of the original recipe).

Chai Latte Frosting

• In a medium bowl, sift together the confectioners' sugar, cinnamon, allspice, ginger, cardamom, cloves, pepper and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar mixture, milk and vanilla and beat until blended, being careful not to incorporate too much air into the frosting.
• Hand-frost with offset spatula or a pastry bag ( I used tip 1M).

Crunchy Sugar Topping

• Mix all the ingredients together in a small bowl. Sprinkle on top of frosted cupcakes.

Notes

This recipe is from The Sprinkles Baking Book by Candace Nelson.  What a fun cookbook!  She shares recipes for 50 different cupcakes, along with her all-time favorite desserts.