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Category: Baked Goods

Mulberry Honey Cake

Mulberry Honey Cake

Mulberry Honey Cake

 

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 stick (4 T. ) unsalted butter

1/2 cup sugar

1 T.  honey

1/2 tsp pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh mulberries, stems removed*

1 1/2 T.  sugar

 

Preheat oven to 400°F. Grease and flour a 9-inch springform pan. (You can use a normal cake pan, but it comes out of a springform more easily.) Mix the flour, baking powder, baking soda, salt and cinnamon. Beat butter and 1/2 cup sugar with an electric mixer until pale and fluffy, about 2 minutes. Add honey and vanilla, then egg and beat well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Pour the batter into the pan and smooth the top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 T.  sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan at least 10 minutes, then remove from the pan. (If you’re using a springform pan, you can let it cool all the way in the pan.) * Mulberries have a short little skinny stem that’s hard to remove without mashing the fruit. It’s too tough to leave on and it doesn’t just pull out like a raspberry; you have to kinda pinch it off with your fingernails. It’s rather a pain in the ass to pinch off all those little stems. This cake is worth it the trouble.

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

Strawberry Shortcake with Lemon-Pepper Syrup

 

2 T. unsalted butter, melted, plus more for greasing the pan

2 quarts strawberries (about 2 lbs.)

2 T. plus 330 grams sugar (about 1 3/4 cups)

1 lemon, zested

155 grams all-purpose flour (about 1 1/4 cups)

1 1/4 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 large egg white

1/3 cup whole milk (warmed)

2 tsp. plus 1 tsp. vanilla extract

1/8 tsp. fresh-ground black pepper

2 cups heavy whipping cream

 

Heat oven to 350 F. Grease a 9-inch round cake pan with butter, line the bottom with parchment and grease the parchment. Cut off the tops of the strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with the 2 T. of sugar and half the lemon zest. Set aside. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in the 230 grams (1 1/4 cups) of granulated sugar and whip on high speed until the mixture is a pale yellow and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes (note: in my experience, the mixture didn’t really “mound,” but after whipping it this long, it seemed fine once it was baked). Using a rubber spatula, gently fold flour mixture into egg mixture. Fold in milk, 2 tsp. vanilla and 2 T. melted butter until completely combined. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, about 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off parchment. Let cool completely. While the cake bakes, heat a medium saucepan over medium heat. Add remaining 1/2 cup sugar, 1/4 cup water and pepper and whisk together. Simmer until the sugar has dissolved and the mixture reduces by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. (Note: don’t do this step too far in advance as the mixture tends to easily recrystallize). Whip heavy cream with 1 tsp. vanilla until soft peaks form. (Note: I considered making the whipped cream in my ISI cream whipper, but decided it might not have enough body to hold up the cake). Using a serrated knife (like a bread knife), horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Position whole berries all over the top of the whipped cream.

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

 

3 ¾ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups granulated sugar

1 cup salted butter, at room temperature

2 large eggs, at room temperature

1 cup full fat sour cream, at room temperature

1 teaspoon vanilla extract

¾ teaspoon almond extract

Sparkling sugar, for topping

 

Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.  In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined. Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar. Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake

 

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup nonfat plain Greek yogurt

½ cup vegetable oil

2 large eggs

2 lemons zested and juiced, divided (use Meyer lemons if possible)

½ teaspoon pure vanilla extract

1 cup shredded unpeeled zucchini, loosely packed

 

⅓ cup all-purpose flour

3 tablespoons light brown sugar, packed

3 tablespoons granulated sugar

1 teaspoon reserved lemon zest

pinch of salt

3 tablespoons cold butter, cut into small pieces

 

⅓ cup powdered sugar, packed

1 teaspoon milk

1 to 2 teaspoons lemon juice, or as needed to reach drizzling consistency

 

Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with non-stick cooking spray. A deep dish pie plate works nicely. In a medium mixing bowl, combine the flour, baking powder, and salt and set aside. In a large mixing bowl use an electric mixer to combine the sugar, yogurt, vegetable oil, eggs, ¼ cup lemon juice (reserve 2 teaspoons juice for later), 2 teaspoons lemon zest (reserve remaining zest for later) and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in the zucchini. Add the dry mixture and mix again just until combined. Transfer the batter to the prepared baking dish. Place the flour, brown sugar, granulated sugar, remaining reserved lemon zest (about 1 teaspoon), salt, and butter in a small mixing bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use your hands to work the mixture until it resembles coarse crumbs. Sprinkle the mixture evenly over the surface of the cake. Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the lemon glaze. Combine the powdered sugar, milk and as much of the remaining lemon juice as needed to reach a nice drizzling consistency (no more than 1 to 2 teaspoons). Drizzle over the crumb topping of the cake while it is still slightly warm. Delicious served warm or cold.

French Chocolate Cake

French Chocolate Cake

French Chocolate Cake

 

½ cup granulated white sugar, divided

4 ounce bittersweet chocolate baking bar

1 cup semisweet chocolate chips

¾ cup unsalted butter, cubed

2 teaspoons pure vanilla extract

5 large eggs, at room temperature, separated

¼ cup all-purpose flour, spooned and leveled

dash of salt

2 tablespoons confectioners’ sugar

 

Preheat the oven to 325 degrees F. Line a 9-inch springform cake pan with parchment paper and spray the paper and the sides of the pan generously with nonstick cooking spray. Set aside 3 tablespoons of the granulated sugar. Break the chocolate into pieces and place them in a large, heavy-bottomed pan along with the cubed butter and remaining sugar. Cook over LOW to MEDIUM-LOW heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from the heat. Stir in the vanilla, and leave the mixture to cool slightly. While chocolate mixture is cooling, beat the egg whites in a large bowl with an electric mixer until foamy. Add the salt and beat until the mixture becomes puffy and white and you can see peaks when you pull the beaters out. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Set aside. Beat the egg yolks into the slightly cooled chocolate mixture one at a time, beating well after each addition. Beat in the flour just until combined. Beat ⅓ of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a spoon or rubber spatula. Carefully pour the batter into the prepared pan, and tap the pan gently to release any air bubbles. Place the pan on a baking sheet. Bake for about 35 minutes to 45 minutes, until well risen and the center feels almost set, but not completely. If the cake appears to rise unevenly, rotate after 20 to 25 minutes. Remove from the oven, set the pan on a wire cooling rack, and remove the sides only. Do not attempt to remove the cake from the base before it’s completely cooled as this cake is very fragile. Sprinkle the completely cooled cake with confectioners’ sugar. Remove from base, carefully peel off parchment paper and move to a serving platter.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins

 

2 large eggs

1 cup granulated sugar

½ cup vegetable oil

1 teaspoon pure vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 cup nonfat plain Greek yogurt, or light or full fat sour cream

1 heaping cup diced fresh strawberries, rinsed and dried

 

½ cup powdered sugar

4 to 5 teaspoons heavy cream or half-and-half, or more to reach desired consistency

½ teaspoon pure vanilla extract

 

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line it with paper liners. In large bowl, beat the eggs with an electric mixer. Add the granulated sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and then add the vanilla. In a separate medium bowl, stir together the flour, salt and baking soda. Using a wooden spoon, mix the dry mixture into the wet mixture, a little at a time, alternating with the Greek yogurt. Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Bake for 18 to 22 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 minutes and then carefully remove from the muffin pan to cool completely. For the Glaze: Combine ingredients for the glaze in a small mixing bowl, using about half of the amount of cream stated. Add just enough of the remaining cream to reach a consistency that allows the glaze to run off the tip of a spoon. Drizzle over the completely cooled muffins. Store leftovers in an airtight container.

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four tablespoons for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two tablespoons for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five tablespoons for topping.)

1 tablespoon baking powder

1 teaspoon of sea salt

1 tablespoon of sugar

⅓ cup butter

1 cup milk

2 tablespoons olive oil for brushing the top.

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Easy Artisan Seedy Soda Bread

Easy Artisan Seedy Soda Bread

Easy Artisan Seedy Soda Bread

 

4 cups Red Fife flour

2 tsp baking soda

1 tsp fine sea salt

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup hemp or flax seeds

2 1/4 cups buttermilk

 

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Sift the flour, baking soda, and salt into a large mixing bowl. Add the seeds and stir to distribute them evenly. Pour in the buttermilk and stir to combine. If necessary, add a drop or two more buttermilk until the mixture just comes together to form a soft, slightly sticky dough. Turn the dough out onto a well-floured work surface, knead it gently for about 1 minute, and then form it into a ball about 6 inches in diameter. Dust generously with flour and, using a sharp knife, score a cross into the top, cutting about ½ inch down into the loaf. Place the bread on the prepared baking sheet and bake for 65– 75 minutes, or until a wooden skewer inserted in the centre comes out clean. Remove from the oven and place the loaf on a cooling rack to keep the crust nice and crispy

Sweet Briar Rose Hip Nut Bread

Sweet Briar Rose Hip Nut Bread

Sweet Briar Rose Hip Nut Bread

 

Juice of 1 orange, plus water to make 1 cup

1//2 C. chopped raisins

3/4 C. seeded and chopped sweet briar rose hips

2 T. melted butter

1 tsp. vanilla

1 egg, beaten

1 1/2 C. flour

1 C. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. nuts or sunflower seeds

 

Preheat oven to 35O°F. In a large bowl, mix orange juice, raisins, rose hips, butter, vanilla, and egg. Separately, sift together the dry ingredients and then add to first mixture. Mix just until ingredients are combined; do not overmix. Gently stir in nuts or sunflower seeds. Pour or spoon batter into a well-greased 5-by-8-inch loaf pan and bake for one hour.

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

 

11 ounce package refrigerated ready to bake French loaf

5 to 6 slices cooked bacon chopped

1 cup shredded cheddar cheese

1/4 cup butter melted

 

Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.

Blueberry Bannock Scone

Blueberry Bannock Scone

Blueberry Bannock Scone

 

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup finely chopped pecans

1/2 cup wheat germ

1 T. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

5 T. sugar

5 1/3 (1/3 cup) T. unsalted butter, chilled

1/2 cup buttermilk

2 large eggs

1 cup blueberries

1 tsp. water

 

Preheat the oven to 400 degrees. Lightly sprinkle a 14-x-16-inch baking sheet with flour, or line with a Silpat, and set aside. In a large bowl, combine the flour, pecans, wheat germ, baking powder, salt, cinnamon and 2 T. of sugar. Cut the butter into the flour mixture with a pastry blender or fork until it has the consistency of small crumbs. In a small bowl, combine the buttermilk and one egg. Add to the flour mixture and stir until just moistened. The dough will be quite wet and sticky; work it as little as possible.

Divide the dough in half and shape one piece into a 9-inch circle on the prepared baking sheet. Spread the blueberries evenly over the circle and sprinkle with 1-2 T. of sugar. On a lightly floured piece of parchment paper, form a 9-inch circle with the remaining dough and gently slide it on top of the berries. With the backside of a knife, score the top in 8 wedges. Beat the remaining egg with the water and lightly brush the egg wash over the top of the scone. Sprinkle with the remaining T. of sugar.  Bake until the scone is golden brown, 20 to 30 minutes. Remove from the oven and place on a cooling rack. When cool, cut into wedges and serve.

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four T. for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two T. for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five T. for topping.)

1 T. baking powder

1 tsp. of sea salt

1 T. of sugar

⅓ cup butter

1 cup milk

2 T. olive oil for brushing the top

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

 

2½ cups all-purpose flour

1/3 cup sugar

1 T. baking powder

1 T. minced fresh thyme

½ tsp. salt

¾ cup milk

¼ cup butter, melted

2 tsp. orange zest

½ cup fresh orange juice

2 large eggs

½ cup confectioners’ sugar

1 T. fresh orange juice

 

Preheat oven to 375°F. In a large bowl, whisk together flour, granulated sugar, baking powder, thyme, and salt. In a small bowl, combine milk, melted butter, orange zest, orange juice, and eggs, stirring with a whisk until well blended. Add milk mixture to flour mixture, stirring just until combined. Spoon batter into a muffin pan that has been filled with paper liners or sprayed with cooking spray and dusted with flour. Bake for 15-20 minutes, or until a toothpick inserted in center comes out clean. In a small bowl, whisk confectioners sugar and 1 T. orange juice until smooth. Drizzle glaze over hot muffins, and serve warm.

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Dimply Plum Cake

Dimply Plum Cake

Dimply Plum Cake

 

1 1/2 cups all purpose four

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cardamom

5 T. unsalted butter

3/4 cup packed light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of one lemon (I left this out, by accident, mostly)

1 1/2 tsp. pure vanilla extract

8 purple or red plums, halved and pitted

 

Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

Pear and Cardamom Cobbler

Pear and Cardamom Cobbler

PNW Pear and Cardamom Cobbler

For the Biscuit Dough 1½ cups all-purpose flour ½ cup coconut sugar (or granulated) 2 tsp. baking powder ½ tsp. salt 1 tsp. ground cardamom 8 T. (1 stick) cold unsalted butter, diced 1 egg, cold ¾ to 1 cup heavy cream, cold For the Cobbler ¼ cup brown sugar 2 tsp. ground cardamom 2 to 3 ripe pears, cored and sliced 1 T. cold unsalted butter, diced Powdered sugar, for garnish, or serve with vanilla bean ice cream

Preheat the oven to 35O°F. To prepare the dough, whisk together the flour, sugar, baking powder, salt, and cardamom in a large bowl. Cut in the diced butter with a pastry cutter or fork or even your fingers until the flour mixture is crumbly. Once the butter is cut into the flour mixture, stir in the egg and ¾ cup heavy cream, just until nicely blended. Add the additional ¼ cup cream if your mixture hasn’t reached dough consistency. Press the dough into the bottom of a greased 9-by-l 3-inch baking dish or a 9-inch round cake pan. To prepare the cobbler, mix together the brown sugar and cardamom in a small bowl. Place the pear slices over the dough in the baking dish or cake pan and sprinkle the brown sugar and cardamom evenly over the top. Place the butter over the pears. Bake for 2 5 to 3 0 minutes, or until the cobbler is golden brown. Remove it from the oven and let it cool slightly before serving. Garnish with powdered sugar or serve with vanilla bean ice cream.  Note: I used Bose pears for my cobbler, but you can use any type of pear you’ve got on hand or find at your farmers’ market. Cardamom is most fragrant and flavorful when it’s fresh. If your cardamom has been in your pantry longer than 6 months, you may want to use a tsp. more in the cobbler or purchase a fresh bottle of cardamom. There is nothing like fresh cardamom in a baked recipe

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

2 cups (250g) all-purpose (plain) flour

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice. Sift in the flour, baking powder and salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. For the Lemon Frosting: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.  Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

Biscuits are one of those rare things that actually improve when frozen (pie dough and cookie dough also fall into this category). It’s likely about the butter. For this recipe, we use the grated frozen butter method. This technique suspends little butter flakes throughout the dough, which rise and create flaky pastry during cooking. Freezing the dough before baking ensures the fat and milk solids stay put (essential for creating a flaky result).

21/2 pounds self-rising flour (9 cups), plus more if needed

1 T. kosher salt

1 pound unsalted butter, frozen

4 cups whole (full-fat) buttermilk

Unsalted butter or jam, for serving (optional)

 

In a large bowl, stir together the flour and salt. Using the large holes of a box grater, grate the frozen butter into the flour mixture, stirring and coating the butter with flour as you grate. Once all of the butter is in, use a pastry blender to distribute the butter evenly in the flour. It should have a pebbly texture. Next, pour in the buttermilk and, using your hands, incorporate it with the flour mixture until a shaggy dough ball forms. Turn the dough out onto a well-floured work surface and, still using your hands, carefully pat it into a loaf shape, incorporating more flour as needed until the dough is not sticky and is easy to manipulate. Gently pat the dough out into an even layer about 3/4 inch thick. Using a 2½-inch round biscuit cutter, and firmly pressing straight down (without twisting the cutter), punch out as many biscuits as possible. Gather up the dough scraps and gently form into a ball. Press the dough out into a ¾-inch-thick layer and repeat to punch out more biscuits until you have about 24 total. TO FREEZE: Arrange the cut biscuit dough on a rimmed baking sheet and freeze for at least 4 hours or up to overnight for a formative freeze (see this page). Transfer to a gallon-size zip-top plastic bag, label and date, and freeze for up to 4 months. TO BAKE: Preheat the oven to 400°F. Place the biscuits, with their edges touching, on a rimmed baking sheet and top each with a small pat of butter. Bake for 10 to 13 minutes from room temperature or 14 to 16 minutes from frozen, until puffed and golden brown on top. Serve warm, with more butter or jam for spreading if you like.

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Magic Custard Cake

Magic Custard Cake

Magic Custard Cake

 

1/2 cup (113g) unsalted Butter

2 cups (480ml) Milk

4 Eggs , separated

4 drops White Vinegar

1 1/4 cups (150g) Confectioner’s Sugar

1 T. (15ml) Water

1 cup (125g) Flour

1 tsp. (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

 

Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Whip the egg whites and vinegar to stiff peaks. Set aside. Beat the egg yolks and sugar until light. Mix in the melted butter and the T. of water for about 2 minutes or until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. Allow cake to completely cool before cutting and then dust with confectioner’s sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it’s a custard layer cake.

Lemon Custard Magic Cake

Lemon Custard Magic Cake

Lemon Custard Magic Cake

 

4 cold eggs, separated

3/4 cup flour

3/4 cup sugar

2 cups lukewarm milk

1 tsp. Vanilla

4 T. melted butter, cooled

Zest and juice of one lemon

 

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F.  In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.  In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.  Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.  Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

 

½ pound butter – softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Anise Flavoring/ extract

3 cups flour (may need to add more)

2 teaspoons baking powder

¼ teaspoon salt

Milk (for dipping, optional)

12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

.

Preheat oven to 425 degrees. Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).  Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen

Funny Face Decorated Cookies

Funny Face Decorated Cookies

Funny Face Decorated Cookies

 

Chocolate cookie dough

Sugar cookie dough

Gingerbread dough

Royal icing

Gel food coloring

Free downloadable cookie template

Scissors

Rolling pin

Paring knife

12″ pastry bags

#1 or #2 round tip

Toothpicks

Paper plates or parchment (for experimenting)

 

We used three kinds of cookie dough created by cookie expert Bernard S.: chocolate cookie dough, sugar cookie dough and gingerbread dough. You can use your favorite versions—the ones passed down through your family or the ones that come refrigerated from your grocery store. If you’re making your dough, once it’s mixed up, put it in the fridge to chill for at least an hour. Then print the free downloadable cookie templates and cut the faces out with scissors. First, sprinkle a little flour on a sheet of parchment paper. This will help make sure your dough doesn’t stick. Roll all of your chilled cookie dough out onto the parchment — it should be a scant 1/4 inch thick. Then transfer the whole dough-covered sheet of parchment to a large baking sheet and pop it in the freezer for about 10 minutes. Remove the dough from the freezer and place the templates on the dough. Trace them with the tip of your paring knife, then cut them out. Remove the extra dough and put the cookie faces back in the freezer to keep those edges nice and sharp when they bake. Then just follow the baking instructions for each recipe and let your cookie faces cool completely. (This is really important!) Pro tip: We’re all about the cookie decorating here, but great cookies start with great dough. Check out our best tips and tricks for rolling your dough. Now for the fun part—decorating! Your cookies must be completely cool before you start decorating. Otherwise, the icing will break down. If you have to bake and decorate on the same day, let the cookies cool to the touch on the rack, then give them a quick chill in the freezer (about 10 minutes). Pro tip: Bake your cookie faces a week ahead and freeze them in a zipper bag ’til you’re ready to decorate. Start with the basic royal icing recipe mixed in a super-clean glass or metal bowl. (Fats can break down the icing, so you want your bowl completely free of oil or butter residue.) Mix the royal icing to the consistency of cake frosting and set it aside.  Next, separate the royal icing into as many smaller (and clean!) bowls as you want colors. You’re going to thin it down by mixing in the tiniest bit of water. To test the consistency, run a knife or spatula through the icing.  When it takes a good 20 seconds to fill back in, it’s the right consistency. If it’s too thick, add a tiny bit more water and mix again. Too thin? Add a little more powdered sugar. Pro tip: Adding too much water will make your icing runny. A spray bottle will allow you to control the amount of water so you can get the right consistency. We used plain white royal icing and added tiny dabs of gel food coloring to create different shades of brown. You’ll notice we kept our color palette super simple because #aesthetic. If you want a wider range of options, check out this post about food coloring ratios for different skin tones. We’ve provided our sketches to show different ways to try hair and noses and textures. But we don’t know your fam—you do. Play around! Fill your pastry bag with icing and pop on a no. 1 tip. For the larger areas, like hair and beards, start by outlining with royal icing then fill it in. If there are any open spaces, you can use a toothpick to move the icing around before it starts to dry. For a little dimension, let your first color dry completely (about 2 hours) before adding another on top in a slightly thinned down icing. (If you add icing to wet icing, it’ll all smooth out in one layer.)

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

Cake Mix Lemon Cheesecake Bars

 

1 box Yellow Cake

¼ cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

 

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13×9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

 

1 3/4 cup all-purpose flour

4 tsp baking powder

1/4 cup sugar

1/8 tsp salt

zest of one orange

5 tbsp butter

1/2 cup dried craisins

1/2 cup milk

1/4 cup sour cream

1  medium egg

1 tbsp milk or heavy cream

1 tbsp sugar

Lemon Glaze

1/2 cup fresh lemon juice

2 cups powdered sugar sifted

1 tbsp butter

zest of one lemon

 

Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!

No Knead Focaccia

No Knead Focaccia

No Knead Focaccia

 

4 cups/500g white bread flour (or swap half of the strng white flour for more nutritious flours such as spelt or rye or whole wheat)

1 1/4-oz/7g (1 envelope) instant dried yeast

1 T. honey (or agave syrup, for vegans)

4 tablespoons/60ml olive oil

For the herb garden topping

Flaky salt or 1 T. of caper brine or olive brine, plus a mix of any leaves and edible petals that you can grow or forage, such as sage, marjoram, rosemary, marigolds, rose petals, pansies, fig leaves

 

Measure the flour into your biggest mixing bowl. Using a big wooden spoon or spatula, stir in 2-3 teaspoons/10-15g salt, the yeast, honey, and 1 2/3 C. lukewarm water. Stir well until it comes together and there are no unmixed bits. Add up to 2 ½ tablespoons/40ml more water and keep stirring until you have a wet, shaggy dough. Cover with a plate and let rise at room temperature for at least 4 hours or up to 8. It should be very bubbly and will have doubled or tripled in volume (hence the need for your biggest bowl). Take a big heavy pan—I use a 12-inch/30cm iron pan but if you don’t have something similar, it will also work fine on a lined baking sheet. Line it with parchment paper if it’s a pan that sticks. Pour 2 T. of the olive oil into the bottom of the pan or sheet and gently pour in the bubbly dough. Using your fingers, make deep holes in the dough, like craters on the moon. Spread the final 2 T. of oil over the top. Let rise at room temperature for another 2 hours or so until it is even more risen and bubbly. When you are nearly ready to bake, preheat the oven to 450° F. Decorate the focaccia with a range of leaves and petals (bear in mind that they shrink in the oven so use more than you think you need) and sprinkle with a little flaky salt or drizzle 1 T. of brine from ajar of capers, which adds a delicious tang. Bake for 20-30 minutes, or until the color of autumn leaves. Cool on a wire rack.

Granny’s Batter Bread

Granny’s Batter Bread

Granny’s Batter Bread

 

1 1/4 cups warm water

2 1/4 teaspoon or one package yeast

2 tablespoons butter, softened

2 teaspoons salt

2 tablespoons sugar, honey, or sucanat

3 cups all-purpose or white whole wheat flour

 

In the bowl of an electric mixer, dissolve the yeast in the warm water. Add the sugar, honey, or sucanat, butter, and half of the flour. Beat for two minutes at medium speed or mix by hand with a wooden spoon 300 strokes. Add remaining flour and mix in with a wooden spoon. If using whole wheat flour, you may need slightly less than the 3 cups listed. Cover the bowl with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Stir the batter down with a wooden spoon and spread evenly in a greased 9x5x3 loaf pan. You may need to put some flour on your hands to press the batter into the corners of the pan. Cover the loaf pan and allow to rise again in a warm place until the batter reaches about 1/4 inch from the top of the loaf pan, about 30 minutes. Bake the bread at 375 degrees for 45-50 minutes or until golden brown. The loaf will sound hollow when tapped. Remove the bread from the pan and allow to cool on a rack before cutting. If desired, brush the top with melted butter before serving.

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

 

8 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon vanilla

1/4 cup sugar

3 cups huckleberries (divided)

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 baked and cooled 9 or 10 inch crust (I used Pate Sucree)

 

Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of baked and cooled crust and refrigerate for 1 hour. In a small pot combine 1 cup huckleberries and water. Heat over medium heat until almost boiling. Strain and mash mixture through a sieve leaving seeds and pulp and return juice to the pot (should be 1 cup).  Mix together cornstarch and sugar and add to juice in pot. Bring to a boil stirring constantly until mixture has thickened and juices are transparent. Remove from heat and cool to room temperature. Top cream cheese mixture in crust with 2 cups of berries. Spoon glaze mixture over berries return pie to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings

Rhubarb Cream Pie

Rhubarb Cream Pie

Rhubarb Cream Pie

 

1- 9 inch unbaked pie shell

2 tablespoons unsalted butter, softened

1-1/2 cups granulated sugar

2 heaping tablespoons all purpose flour (see note)

2 eggs, beaten

Pinch salt

2 teaspoons vanilla

3 cups sliced rhubarb

 

Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10  minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note – if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

Cinnamon Buttermilk Cake with Vanilla Buttercream

 

3 C. cake flour

1 ½ C. sugar

2 sticks unsalted butter, softened

2 tsp. baking powder

1 tsp. salt

1 T. cinnamon

2 C. buttermilk

4 eggs

2 tsp. vanilla extract

Frosting Ingredients:

2 sticks unsalted butter, softened

1 16-oz box powdered sugar

1 T. vanilla extract

 

To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray with cooking spray. Cream together the butter and sugar until very light and fluffy, then add the eggs one by one—beating well after each addition. Add the vanilla extract and continue beating until batter is smooth and combined. Whisk together the cake flour, baking powder, salt and cinnamon in another large bowl and add alternately with the buttermilk to the butter and sugar mixture. Continue beating until there are no lumps, then pour batter into your greased pan, smoothing out the top with a rubber spatula. Bake cake for 30-35 minutes until edges are golden and begin to pull away from the sides of the pan. Let cool completely before icing. To make the frosting, beat the butter with the powdered sugar and vanilla until fluffy—about 10 minutes on high. Spread frosting over the cooled cake and cut into small squares.

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

 

4 C. all-purpose flour, plus more for work surface

1/4 C. plus 2 T. confectioners’ sugar

1 1/2 C. (3 sticks) chilled unsalted butter, cut into pieces

1/2 C. water

Sanding sugar, for sprinkling

For the Dulce de Leche:

2 (14-ounce) cans sweetened condensed milk

 

Line a baking sheet with parchment or a nonstick baking mat (such as Silpat). Sift together flour and confectioners’ sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour. Preheat oven to 350°. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. About 30 minutes before serving, spread 1 to 2 tsp. of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. For the dulce de leche: Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate several hours or up to 3 days.

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

 

2 T. yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2 tsp. salt

2/3 C. nonfat dry milk

1 egg

5-6 C. all-purpose flour

 

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 C. of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent.  lace on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

 

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

 

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

 

2 C. heavy cream

4 T. cultured buttermilk

4 apples

1½ C. flour

1¼ tsp. baking powder

½ tsp. salt

1½ tsp. ground cinnamon, divided

1 C. sugar

½ C. butter, room temperature

1 tsp. vanilla

2 eggs, room temperature

2 tsp. grated ginger

2 T. brown sugar

Sliced almonds

 

To make the crème fraîche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don’t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350°. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it’s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add ½ C. crème fraîche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about ¼ of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining crème fraîche with brown sugar and ½ tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped crème fraîche.

Cookie Monster Cupcakes

Cookie Monster Cupcakes

Cookie Monster Cupcakes

 

2 C. buttercream frosting (Savory Sweet Life recipe here)

Blue food coloring

1 ½ C. sweetened shredded coconut

6 large puff marshmallows cut in half with kitchen scissors to form the eyes

24 chocolate chips

1 dozen unfrosted cupcakes

6 chocolate chip cookies cut in half

 

Add a few drops of food coloring to the frosting. Mix the frosting until the color is uniformly blended in. Add the shredded coconut to a zip top bag. Add a few drops of food coloring to the coconut and seal the bag. Shake the coconut until uniformly tinted. Add more drops if needed until desired color is achieved. Transfer the tinted coconut to a bowl. Using a tooth pick or pointed chop stick, poke a hole through each marshmallow off center and closer to the edge. With its tip pointed down, push one chocolate chip down deep into the non-sticky flat side of the marshmallow to form the pupil. Repeat this with each chocolate chip and marshmallow. To frost the cupcake, place a C. of frosting into medium large zip-top bag. Seal the bag and cut one of the bottom corners off. Pipe enough frosting (2-3 tablespoons) in a circular motion to cover the surface of the cupcake. You can also frost each cupcake using a butter knife. Dip the cupcake tops into the shredded coconut until fully coated. Place two marshmallow eyes side by side towards the top of each cupcake. Finish the cupcakes off by placing a half cookie either flat or at a 45 degree angle towards the bottom of the cupcake to complete the famous Cookie Monster look.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.