Baked Goods – Kristen's Recipes

Classic Vanilla Bean Cheesecake

November 11, 2026 Kristen

Classic Vanilla Bean Cheesecake

Cooking cheesecake in the pressure cooker is one of those game-changing experiences. Not only is it faster than using your oven, it’s also easier since you don’t have to bother with a water bath. And you’ll end up with the silkiest cheesecake imaginable. Make sure your cream cheese is very soft before beating it. Consider microwaving the cream cheese (out of its foil package) for 10 to 20 seconds. Soft cream cheese is essential for getting a lusciously smooth texture here.

3/4 C. (75 grams) graham cracker crumbs (9 to 11 graham crackers)

3 T. unsalted butter, melted

1 T. dark brown sugar

Pinch of salt

16 oz. cream cheese, softened (see headnote)

6 T. sugar

1/3 C. crème fraîche or sour cream

1 vanilla bean, split in half lengthwise, or 2 tsp. vanilla extract

2 tsp. brandy

Pinch of salt

2 large eggs

Preheat the oven to 35O°F. To make the crust, combine crumbs, butter, brown sugar, and salt in a small bowl. Pat into the bottom of a 6- or 7-inch springform pan, patting it all over the bottom and 1/2 to 1 inch up the sides. Bake until golden brown, 8 to 12 minutes. Transfer it to a rack to cool. Make the filling: Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is very smooth (this could take several minutes). Then add the crème fraîche, beating again until incorporated. Use a paring knife to scrape the seeds out of the vanilla bean so that they drop into the mixer bowl (save the pod for another purpose). Add the brandy and salt and beat again until smooth. Beat in the eggs, one at a time, scraping down the sides of the bowl between additions. Pour the filling into the prepared pan and cover the top of the springform pan with aluminum foil. Fill the pressure cooker with 1/2 inch of water. You can either place a steamer rack in the pot and then lower the cake pan onto the rack using a homemade sling (see this page) or, if you have a rack with an attached handle, simply lower the rack and pan together. Cover and cook on high pressure for 32 minutes. Let the pressure release naturally for 8 minutes, and then release the remaining pressure manually. Lift the pan out of the pressure cooker and transfer it to a wire rack. Remove the foil. Only the outside of the cheesecake should be fully set; the inside will set further as it cools. Let the cheesecake cool to room temperature. Chill the cheesecake for at least 8 hours and preferably overnight. Release the springform sides to serve.

Servings: 8
Serving Size: 1 slice (1/8 of cheesecake)

Calories: 379
Fat: 30 g
Fiber: 0 g
Protein: 6 g

Peppermint Baubles

November 1, 2026 Kristen

Peppermint Baubles

1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
3 cups all-purpose flour, plus more for rolling
1/2 tsp. table salt
Red and green food coloring

In the bowl of a standing mixer, beat butter and sugar on high speed until pale and fluffy, about 4 minutes. Beat the eggs into the butter mixture one at a time, beating well after each addition. Add vanilla and peppermint extracts. In another bowl, whisk together the flour and salt. Add this to the butter mixture and beat on low just until combined. Turn the dough out onto a lightly floured counter and divide it up into three portions: two large and one quite small. (The small portion should amount to about 1/6 of the total amount of dough.) Gather the two larger portions into balls, press them into disks, and then wrap in plastic and refrigerate until firm, at least 1 hour and up to 24 hours. Now take the smaller portion of dough. Divide it in half and mix one half with enough red food coloring to achieve your desired color. Mix the second half with green food coloring. Wrap these doughs in plastic and chill as above. Take your red and green doughs and divide and roll them into small balls, each about 1/4 to 1/2 inch in diameter. Set half of them on a plate and return them to the refrigerator. Keep the other balls on hand. Preheat your oven to 350° and set your racks to the upper and lower thirds of the oven. Lay a sheet of lightly floured waxed paper on your counter and roll out one of the large disks of dough on the paper to a 1/8-inch thickness. Arrange red and green balls over the surface of the dough in a pleasing pattern, then use your thumb to press them into the dough to form circles. If the dough begins to soften during this time, transfer it (on the waxed paper) to the freezer for 10 minutes. Using a 2-inch round cookie or biscuit cutter, cut the decorated dough into circles, working as tightly as possible to squeeze the maximum number of balls out of the dough (once decorated, it can’t be re-rolled). Discard scraps (or you can always gently knead them to make tie-dye-style cookies). Bake the cookies, turning the sheets halfway through, until edges are lightly golden, 11 to 13 minutes. Let the cookies sit for 5 minutes, then transfer to racks to cool completely. Repeat the entire process with the second batches of dough. Serve at room temperature.

Servings: 45
Serving Size: 2 cookies

Calories: 69
Fat: 3 g
Fiber: 0 g
Protein: 1 g

Eggnog Icebox Cake

October 30, 2026 Kristen

Eggnog Icebox Cake

EGGNOG MOUSSE

3/4 C. eggnog

1 T. cornstarch

0.25 oz. bag powdered gelatin

8 oz. cream cheese, room temperature

1/3 C. sugar

3/4 tsp. nutmeg

1 3/4 C. heavy whipping cream

3/4 C. powdered sugar

WHIPPED CREAM

1 1/4 C. heavy whipping cream

1/2 C. powdered sugar

6 T. eggnog

6 T. milk

2 1/2 packages (5.3 oz.) of Walkers Shortbread

Add eggnog and cornstarch to a sauce pan and heat on medium-high until eggnog is hot and just starting to simmer around the edges. Do not boil. Sprinkle gelatin over eggnog and turn heat to low. Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. (I put it into another bowl and then in the fridge to speed cooling – about 4-5 minutes) In another bowl, beat cream cheese, sugar and nutmeg until smooth. Add eggnog mixture to cream cheese mixture and mix until well combined. In another bowl, whip heavy whipping cream for mousse until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Carefully fold whipped cream into eggnog mixture. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan. In a small bowl, combine additional eggnog and milk. Make a single layer of shortbread in the bottom of the pan. As you add the shortbread to the pan, dip each cookie into the eggnog and milk mixture and hold it there for 3-4 seconds. Top the shortbread with half of the eggnog mixture. Repeat steps 10 and 11, then make whipped cream for the top. Whip heavy whipping cream until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Set about 1/3 C. of whipped cream aside for piping on the edges of the cake, then spread the rest into an even layer on top of the cake. Place cake in the fridge for 5-6 hours to firm, or set in the freezer. I prefer to freeze it first to make it easier to remove from the pan, then leave it in the fridge. Once cake has been removed from the pan, pipe remaining whipped cream around the edges. Store cake in refrigerator until ready to serve.

Servings: 12
Serving Size: 1 slice (1/12 of cake)

Calories: 536
Fat: 39 g
Fiber: 1 g
Protein: 6 g

Picnic Rhubarb Cake

October 30, 2026 Kristen

Picnic Rhubarb Cake

2 cups thinly sliced rhubarb
1 1/3 cups sugar, divided
1/2 cup unsalted butter
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. grated nutmeg
1 tsp. vanilla
1 cup buttermilk
2 cups all-purpose flour

Preheat oven to 350 and grease and flour (or line with parchment) a 9-inch baking pan. In a medium bowl, toss rhubarb with 1/3 cup sugar and set aside. In a large bowl, blend butter, egg, and remaining sugar until light and fluffy, then beat in salt, baking soda, nutmeg, and vanilla. Using half of each at a time, alternately add the flour and buttermilk. Quickly fold in the rhubarb and pour the batter into the prepared pan. Bake until cake is well browned and edges have shrunk from the sides of the pan, about 40-45 minutes.

Servings: 12
Serving Size: 1 piece (1/12 of cake)

Calories: 249
Fat: 9 g
Fiber: 1 g
Protein: 4 g

Portuguese Milk Tarts (Queijadas de Leite)

October 29, 2026 Kristen

Portuguese Milk Tarts (Queijadas de Leite)

2 C. Sugar

1 C. Flour

4 Eggs, beaten

½ C. Butter, melted

3 ¾ C. Whole milk

1 T. Cinnamon

2 T. Sugar

Preheat oven to 400 degrees F. In a large bowl combine 2 C. of sugar and flour. Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk. Pour mixture into greased muffin tin, filling them to a little more than ¾ full. Bake on center rack for 30 mins or until sides and top are golden. Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out. Mix sugar and cinnamon together and sprinkle over the tarts as a topping. Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.

Servings: 18
Serving Size: 1 tart

Calories: 210
Fat: 8 g
Fiber: 0 g
Protein: 4 g

Homemade Krispy Kremes

October 28, 2026 Kristen

Homemade Krispy Kremes

3 T. milk

3 T. boiling water

1 tsp. dry active yeast

8 oz. all-purpose flour (a little under 2 C., I recommend you measure and weigh)

1 1/2 oz. sugar (about 3 T.)

1 egg

1 oz. butter, cold to room temperature

1 dash salt

oil, for frying

for Glaze

1/3 C. butter

2 C. confectioners’ sugar

1 1/2 tsp. vanilla

4 T. hot water (or as needed)

In a large measuring jug, combine the milk and boiling water. Add a tsp. of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes —it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Pistachio Swirl Strawberry Shortcakes

October 27, 2026 Kristen

Pistachio Swirl Strawberry Shortcakes

1 cup all-purpose flour, plus more for rolling
²⁄3 cup yellow cornmeal
3 T. granulated sugar, divided
2 tsp. baking powder
¾ tsp. kosher salt
1 cup heavy cream
¾ cup raw (unsalted) shelled pistachios
2 T. unsalted butter, softened

For the strawberries:
1 1/2 lb. strawberries, hulled and sliced (about 4 C.)
2 T. granulated sugar

For the whipped cream:
1 C. heavy cream
2 T. powdered sugar
1/2 tsp. vanilla extract

Preheat your oven to 375° and set a rack in the middle. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, cornmeal, 1½ T. sugar, baking powder, and salt until evenly combined. Add the cream and stir with a spatula until a cohesive dough forms. Set aside. In a blender, pulse the pistachios with 1½ T. sugar until finely ground, with some peppercorn-size pieces remaining. Add the butter and pulse to combine, scraping the sides with a spatula as needed. Dust the counter with flour. Press the dough out into a rough rectangle, sprinkle with flour, and roll an even 12-by-9-inch rectangle with the long side facing you. Spread the pistachio mixture evenly over the dough, leaving a 1-inch border at the top. Starting from the bottom, roll the dough up around the filling like a jelly roll. When you get to the top, lightly press the seam to seal. Use a sharp knife to cut the roll crosswise into eight equal portions; arrange these, evenly spaced, on the baking sheet. Press each lightly to flatten it a bit. Transfer to the oven and bake until fragrant and just golden at the edges, 20 to 25 minutes. Let cool completely.

While the shortcakes bake, toss the strawberries with the sugar and let sit 20 to 30 minutes to release their juices. Whip the cream with the powdered sugar and vanilla to soft peaks. To serve, split each shortcake in half, spoon about 1/2 C. strawberries and their juice over the bottom half, top with about 1/4 C. whipped cream, and replace the top.

Servings: 8
Serving Size: 1 shortcake with strawberries and whipped cream

Calories: 454
Fat: 31 g
Fiber: 4 g
Protein: 7 g

Lemon-Rhubarb Bars

October 26, 2026 Kristen

Lemon-Rhubarb Bars

2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp. kosher salt

3/4 pound (6–10 stalks, depending on size) red rhubarb, chopped
1/2 cup water
1/3 cup plus 2/3 cup granulated sugar
2 T. fresh lemon juice
1/2 tsp. freshly grated lemon zest
2 large eggs, plus 2 egg yolks
1/3 cup all-purpose flour
Powdered sugar, for dusting

Preheat your oven to 350° and set a rack to the middle position. Grease the bottom of a 9-by-13-inch baking pan, then line with a piece of parchment paper that’s long enough to drape over the sides of the pan. In a large bowl, use a handheld or stand mixer on low speed to combine the butter, flour, sugar, and salt until they come together as a dough. Press this evenly into the bottom of the baking pan, then bake until it’s just beginning to turn golden, 15 to 20 minutes. In a 3- or 4-quart pot, combine the chopped rhubarb with the water and 1/3 cup sugar. Set over medium-high heat, cover, and simmer, stirring occasionally, until the rhubarb is completely broken down, 8 to 10 minutes. Remove from heat and let sit for 5 minutes. Use an immersion or standing blender to completely purée the rhubarb, then add the remaining 2/3 cup sugar, lemon juice, and lemon zest. Stir and set aside. In a large bowl, whisk together the eggs and yolks. Once the rhubarb purée is cool enough to touch, add it to the eggs and whisk to combine, then stir in the flour until smooth. Pour the topping over the shortbread crust and bake until it’s set and barely beginning to turn golden at the edges, 20 to 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes, then chill, uncovered, for at least 3 hours. Run a knife along the edge of the pan to loosen the slab, then lift it out in one piece and cut into equal squares. Just before serving, dust with powdered sugar.

Servings: 24
Serving Size: 1 bar (1/24 of pan)

Calories: 174
Fat: 9 g
Fiber: 1 g
Protein: 2 g

Rhubarb Cookies

October 25, 2026 Kristen

Rhubarb Cookies

2 sticks (225g) unsalted butter

3/4 cup (150g) granulated sugar

1/2 tsp. salt

1 large egg

2 tsp. vanilla extract

2 3/4 cups (375g) all purpose flour

1/2 cup (160g) rhubarb jam, cooled and well-stirred

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.

Servings: 40
Serving Size: 1 cookie

Calories: 103
Fat: 5 g
Fiber: 0 g
Protein: 1 g

Rosehip Jam Thumbprint Cookies

October 19, 2026 Kristen

Rosehip Jam Thumbprint Cookies

1 lb. rosehips, after trimming leaves and stems off

2 C. water

1¼ C. granulated sugar

¾ tsp. powdered pectin

Juice of one lemon

Cookie Dough

2½ C. all-purpose flour

½ tsp. baking powder

1 large egg, room temperature

½ tsp. vanilla extract (almond is lovely, too)

1½ sticks butter

1 C. granulated sugar

½ tsp. salt

1 C. jam

This is using either fresh or frozen rosehips. Dried rosehips can be used to make jam, but I’ve not personally done it. Also to be noted, many rosehip jams incorporate oranges, lemons, and apples for flavor, texture, and mostly, for pectin. I do love the flavor of citrus with rosehips, so I’ve added the lemon juice here, but I chose to share this recipe with powdered pectin instead of apples and oranges because I’ve gotten the most consistently jammy texture. While most times, if my jam doesn’t set, I just smile and call it syrup, but for these thumbprint cookies, a syrup won’t do. Rinse your rosehips and trim off all stems and leaves. Put rosehips in a stainless steel pot, preferably with a heavy bottom, and simmer until hips are soft—about 30 minutes. Run the softened hips, first, through a food mill or strainer and then again through a fine sieve. This part is rather tedious but necessary to get the seeds and fine hairs out that would otherwise be very irritating to the eater. Return your liquid to a pot and add the sugar, pectin, and lemon juice. Stir to combine. Bring this mixture to a rapid boil and then lower slightly to set at a high simmer for roughly 45 minutes, but check every 15 minutes or so to stir, skim foam, and adjust the heat so as not to scald the bottom. After 35 minutes, start checking the temperature with a candy thermometer or a digital read thermometer—you want to reach 220°F for jam. When you reach 220°F, pour your hot jam, through a funnel, into a sterilized jar, leaving about ½-inch headspace. If you’re going to use it soon, you can just let it cool and pop it into the fridge. For long-term storage, you can water bath can for 10 minutes.

Thumbprint Cookies: Preheat oven to 350°F and line two baking sheets with parchment (parchment optional, just nice for jam spills.) Whisk together flour and baking powder in a medium bowl. In a small bowl, whisk together egg and vanilla or almond extract. With either a stand mixer or in a large bowl with a hand mixer, cream the butter, sugar, and salt until fluffy (about 4 minutes). Turn the speed down a notch and add egg mixture. Turn the speed all the way to low and add the flour mixture slowly. Turn the mixer off and scrape down sides and bottom of bowl to make sure all the little bits get incorporated. Scoop dough by the rounded T. and roll into a ball with your hands. Place no less than one inch apart on the baking sheet. Here’s where most people use their thumb, which I used to do, but I actually find it easier and more effective to use the bottom of the ½-teaspoon measuring spoon. Center the belly of the spoon over the center of the dough ball and push gently down into the spoon with your thumb. The edges of the cookie may crack depending on the moisture and temperate of your dough. I, personally, kind of like the cracks, especially when the jam runs down into them and sort of caramelizes. If you don’t like the cracks, work with a warm and moist dough and while you’re making the “thumbprint” with one hand, gently hold the edges of the cookie together in the other. If any cracks form, they can usually be mended by pinching. Spoon the jam into the thumb wells. Fill to level with the top of the cookie if you want a tidy pool of jam, or, mound it a bit for a pool that might overfloweth. The jam will often settle a bit while baking, so I lean toward overfilling, plus I love when it bubbles over the edge. You can always top off the jam after baking, too. Bake for 10 to 14 minutes, turning the pan halfway for evenness. 12 minutes is usually the sweet spot for me, but every oven is different. Don’t wait for any significant browning, or they’ll likely be overbaked. Wait for the jam to stop bubbling before you take a bite—sugar burns are the worst. Optionally, while still a little warm, I like to sprinkle with big flake sea salt and a pinch of fine lemon zest to add an extra punch, crunch, and zing, but they’re still brilliant without this. Place on a cooling rack. When completely cool, they can be stored for about a week in a cookie tin.

Servings: 36
Serving Size: 1 cookie

Calories: 112
Fat: 4 g
Fiber: 0 g
Protein: 1 g

Meyer Lemon Cupcakes with Raspberry Buttercream

October 19, 2026 Kristen

Meyer Lemon Cupcakes with Raspberry Buttercream

1½ cups all purpose flour

1 tsp. baking powder

¼ tsp. kosher salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

½ cup whole milk

1 tsp. vanilla extract

3 T. Meyer lemon juice, divided

1 T. Meyer lemon zest

For the buttercream:

½ cup butter, room temperature

1 tsp. vanilla

⅓ cup raspberry jam

3 cups powdered sugar

1-2 T. milk

Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.

Servings: 15
Serving Size: 1 cupcake

Calories: 341
Fat: 14 g
Fiber: 0 g
Protein: 3 g

Conifer Sugar Cookies

October 18, 2026 Kristen

Conifer Sugar Cookies

2 C. all-purpose flour, more for dusting

¼ tsp. salt

⅛ tsp. nutmeg

½ tsp. baking powder

½ C. butter, room temp

1 C. granulated sugar

1 egg

1 tsp. vanilla extract (

1 T. cognac, brandy, bourbon, amaretto, or something similar

Evergreen Icing

2 to 3 T. evergreen needles (fir or spruce)

¼ C. half & half

1¼ C. confectioners sugar

In a large bowl, whisk together flour, baking powder, salt, and nutmeg. With an electric mixer, cream together butter and sugar until light and fluffy. Lower speed to beat in egg, vanilla, and cognac. With mixer all the way on low, add the dry ingredient mixture slowly and stir until combined. Divide dough in half and flatten roughly into 1-inch thick disks. Wrap in plastic and freeze for 20 minutes if baking immediately. Alternatively, you can chill in the fridge for a few days or freeze for a few months. Preheat oven to 325°F. Line baking sheets with parchment. Remove one portion of dough from the freezer and let stand for 5 to 10 minutes until pliable. On a lightly floured surface, roll out to ⅛-inch thick, dusting your rolling pin if it starts to stick. Cut dough into shapes using cutters, the open end of a drinking glass, or, as I often do, trace and cut shapes out of thin cardboard and cut the dough around them with the tip of a sharp knife. Using a floured spatula, transfer to baking sheets. Repeat with remaining scraps of dough. Bake at 325°F for 8 to 15 minutes, depending on size. Check halfway and turn the baking sheet if they’re cooking unevenly. You want slightly golden edges and a light, soft center. Your nose will likely tell you when they’re done. Cool on wire cooling racks completely before glazing.

Preparation for Evergreen Icing: Collect 3 to 5 hand-sized branch ends of fir or spruce. Snip the needles off the branches into a bowl until you have 2 to 3 T. worth. Grind needles in an electric spice grinder or with a mortar and pestle until finely ground or pulverized. Scrape the ground pulp out of the grinder or mortar into a small bowl. Add half of the confectioners’ sugar a little at a time and mash with the back of a spoon to mix with the ground needles. When you have added half of the sugar and have an evenly mixed paste, stir in your cream and mix completely. Pour and press this mixture through a fine sieve into a small bowl to screen out the bigger bits of balsam pulp. Stir in the rest of your confectioners’ sugar bit by bit until you have the consistency you like. If you’re going to paint or pipe it on for more detailed decoration, you’ll want it thick with more sugar. If you want to drizzle or spoon it on, less sugar. I usually just use the spoon I mixed the glaze with. I usually fully glaze half the batch with icing for full flavor, and the other half, I’ll dust with powdered sugar and top that with a light drizzle of glaze for a more subtle flavor.

Servings: 24
Serving Size: 1 cookie with icing

Calories: 136
Fat: 4 g
Fiber: 0 g
Protein: 1 g

Lemon Verbena Cookies

October 16, 2026 Kristen

Lemon Verbena Cookies

2 1/2 C. flour (I use unbleached all-purpose flour)

2 T. finely chopped fresh or dried crushed leaves lemon verbena leaves.

2 tsp. baking powder

1/2 tsp. salt

1 C. butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

Mix the flour, baking powder, salt and leaves and set aside. Whip the butter until creamy and then add the sugar, eggs and vanilla. Use a tsp. to measure out rounded drops of dough. Place on a cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 10 minutes or until they look ready. Be careful, the bottoms can burn quickly.

Servings: 72
Serving Size: 1 cookie

Calories: 57
Fat: 3 g
Fiber: 0 g
Protein: 1 g

Cheesy Gruyere and Scallion Bread

October 14, 2026 Kristen

Cheesy Gruyere and Scallion Bread

4 T. unsalted butter, melted and cooled

2.5 cups (325 g) all purpose flour

1.5 tsp. baking powder

1 tsp. fine sea salt

½ tsp. baking soda

3 T. scallions, thinly sliced

1 T. minced chives

2 cups (198 g) grated Gruyere cheese

2 large eggs

1 cup (240 mL) buttermilk

Heat oven to 350F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, whisk together the flour, baking powder, salt, baking soda, scallions, chives, and 1.75 cups of the gruyere. In a medium bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry ingredients and fold together to combine. Pour the batter into the prepared loaf pan and spread it in an even layer. Sprinkle the remaining gruyere over the top of the loaf. Place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow to cool for at least 10 minutes in the pan, then remove the loaf to a wire rack and allow it to cool completely before cutting and serving.

Servings: 12
Serving Size: 1 slice (1/12 of loaf)

Calories: 222
Fat: 10 g
Fiber: 1 g
Protein: 9 g

Lemon Pudding Cakes

October 13, 2026 Kristen

Lemon Pudding Cakes

1 C. milk

½ C. heavy cream

4 large eggs, separated

2 tsp. lemon zest

1/3 C. freshly squeezed lemon juice (1 to 2 large lemons)

1 T. salted butter, melted

1¾ C. granulated sugar

½ C. (70 grams) all-purpose flour

Confectioners’ sugar, for serving

Preheat your oven to 350°F. Grease eight 6-oz. ramekins, place in a large roasting pan, and set aside. Heat a large pot or kettle with water until boiling, reduce heat, and let simmer until needed. In a large liquid measuring cup, combine the milk and cream and set aside. In a large bowl, whisk together the egg yolks, zest, juice, melted butter, and sugar until smooth. Whisk half the milk and cream into the mixture, followed by half the flour. Whisk in the remaining milk and cream and then the remaining flour until just combined. Add the egg whites to the bowl of a stand mixer and, using the whisk attachment, whip the egg whites until soft peaks form. Add a quarter of the egg whites to the batter and whisk until smooth. Gently fold the remaining egg whites into the batter. Pour the batter into the ramekins (they will be quite full), place the roasting pan in the oven, and pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Bake until the cakes are puffed and the tops are set and very lightly golden, about 25 minutes. Use tongs to carefully remove each ramekin from the roasting pan and set on a cooling rack. Let cool for about 20 minutes (the cakes might deflate a bit, but that’s OK). Serve warm and dusted with confectioners’ sugar.

Servings: 8
Serving Size: 1 ramekin

Calories: 322
Fat: 10 g
Fiber: 0 g
Protein: 5 g

Plain Bakery Style Muffins

October 12, 2026 Kristen

Plain Bakery Style Muffins

Want blueberry muffins? Fold in a cup of blueberries. Prefer chocolate chips? Stir them in. Like things simple? These plain muffins are delicious on their own with just butter and honey. The neutral base takes on whatever flavors you add in – vanilla extract, lemon zest, cinnamon, or even savory additions like cheese and herbs. And that means that with this recipe, you’re learning one muffin recipe where the limits are your own imagination.

1/2 cup butter, softened

2 large eggs

1 cup granulated sugar

1 cup plain Greek yogurt

1/2 cup whole milk

2 cups all-purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

Pinch of salt

Preheat oven to 350 degrees F° and line a muffin tray with parchment paper. Set aside. In a large bowl, whip butter, eggs, and sugar. Add yogurt and whip again until smooth. Add the dry ingredients and mix until half incorporated. Slowly add the milk, mixing on low until a thick, smooth batter comes together. Divide the batter evenly between the prepared muffin tray. Bake for 25-30 minutes, depending on the range of your oven and the size of your muffin pan (I used a large muffin pan). The muffins will be golden, and the cake tester will come out clean. Remove and let rest on a wire rack to cool. Serve with your favorite jam, a pat of butter, or a drizzle of honey. Enjoy!

Servings: 6
Serving Size: 1 large (jumbo) muffin

Calories: 493
Fat: 20 g
Fiber: 1 g
Protein: 11 g

Nutrition is for plain muffins. Folding in add-ins such as blueberries, chocolate chips, cheese, or nuts will change the nutrition information.

Earl Grey Sablés with Pink Grapefruit Glaze

October 11, 2026 Kristen

Earl Grey Sablés with Pink Grapefruit Glaze

2 T. Earl Grey tea leaves

¾ C. granulated sugar

1 C. (2 sticks) salted butter, room temperature

2 tsp. pink grapefruit zest

2 large egg yolks

2 C. (280 grams) all-purpose flour

In the bowl of a food processor, combine the tea, sugar, butter, and grapefruit zest and process until smooth. Scrape down the sides of the bowl, add the egg yolks, and process until combined. Scrape down the sides and bottom of the bowl again, add the flour, and pulse until just combined and the dough forms into clumps. Dump the dough onto a lightly floured workspace and bring it together, patting it into a square. Divide the square in half and roll each portion of dough into even 2-inch-wide logs. Wrap each tightly in plastic wrap, smoothing out the log and flattening the ends. Chill for at least 4 hours and up to one day. (The logs may also be frozen at this point for up to 4 months—just defrost in the refrigerator before slicing and baking.) When ready to bake the cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside. Remove one log from the refrigerator and unwrap. Use a sharp knife to cut it into generous 1/3-inch-thick slices, place on the prepared baking sheet, and bake until the edges are light golden brown, about 12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes before removing and placing them on a cooling rack. Repeat with the remaining dough. Notes: The tea in tea bags is much more finely ground than loose tea. If you use loose tea leaves here, pulse them in the food processor a few extra times to create a finer texture. Also, while the color of pink grapefruit is very pretty in these cookies, you can substitute yellow grapefruit.

Glaze:

1 cup confectioners’ sugar
2 teaspoons pink grapefruit zest
Pinch of kosher salt
2–4 tablespoons freshly squeezed pink grapefruit juice

While the cookies are cooling, prepare the glaze. In a bowl, combine the confectioners’ sugar, grapefruit zest, and salt. Add the grapefruit juice a tablespoon at a time until you have a thin glaze, whisking until smooth. Dip one cookie at a time into the glaze, flip it up, and give it a shake or two to ensure the glaze evenly coats the top of the cookie. Return cookies to the cooling rack and allow the glaze to set before serving. Store cookies in an airtight container for up to 3 days.

Yield: 30 cookies

Servings: 30
Serving Size: 1 cookie

Calories: 127
Fat: 7 g
Fiber: 0 g
Protein: 1 g

Lemon Blueberry Muffins with Olive Oil

October 9, 2026 Kristen

Lemon Blueberry Muffins with Olive Oil

1 C. blueberries

2 tsp. all-purpose flour

1 C. all-purpose flour

½ C. whole wheat flour

2 tsp. baking powder

½ tsp. salt

⅓ C. extra virgin olive oil

½ C. granulated sugar

¼ C. lemon juice

Grated zest from 1 lemon

¼ tsp. vanilla extract

¼ C. yogurt

2 eggs large

Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan. In a small bowl mix together the blueberries and 2 tsp. flour. Set aside. In a medium bowl whisk together 1 C. all-purpose flour, whole wheat flour, baking powder and salt. Set aside. Using a stand mixer, whisk and cream the olive oil and sugar until light and fluffy. Add lemon juice, lemon zest, vanilla and yogurt. Beat until combined. Add eggs, one at a time, beating well after each addition. Combine flour mixture into the batter. Gently fold in blueberry mixture by hand. Divide batter evenly into the prepared muffin pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Servings: 12
Serving Size: 1 muffin

Calories: 166
Fat: 7 g
Fiber: 1 g
Protein: 3 g

Blackberry Scones with Olive Oil

October 8, 2026 Kristen

Blackberry Scones with Olive Oil

4 oz. blackberries fresh

1 T. balsamic vinegar red

3 tsp. granulated sugar divided

2 C. all purpose flour

¼ C. granulated sugar

1 T. baking powder

⅛ tsp. salt

⅓ C. extra virgin olive oil

¼ C. yogurt plain Greek

¼ C. milk low-fat

1 egg large

Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together blackberries, balsamic and sugar. Set aside. In a medium-sized bowl whisk together flour, 2 tsp. sugar, baking powder and salt. Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together yogurt, milk and egg. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Pour balsamic berries (and juice) over half of the dough and gently press in. Fold the empty half of the dough over the berries, pressing the two layers together. Pour and press remaining berries over the top of the dough. Cut dough into 8-10 even pieces. Sprinkle remaining 1 tsp. sugar over the scones. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

Servings: 8
Serving Size: 1 scone

Calories: 250
Fat: 10 g
Fiber: 2 g
Protein: 5 g

Blueberry Ricotta Pudding Cake

October 2, 2026 Kristen

Blueberry Ricotta Pudding Cake

1 stick (8 T.) salted butter, at room temperature

3/4 C. granulated sugar

2 T. lemon zest

3 large eggs at room temperature

1 C. whole milk ricotta cheese

1/2 C. milk or cream, at room temperature

2 tsp. vanilla extract

2 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 C. fresh or frozen blueberries

1 T. whole wheat or all-purpose flour

2 T. blueberry jam

whipped cream, for serving

2 T. lemon juice

3 T. coarse sugar

1/2 C. powdered sugar

flaked salt

Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. In a bowl, using an electric mixer, beat together the butter, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Add the egg yolks, beating to combine. Mix in the ricotta and vanilla. Add the flour, baking powder, and salt. Beat until smooth, then stream in the milk. Mix until combined. In a bowl, using an electric mixer, whisk the eggs whites until stiff peaks form, 3 to 5 minutes. Gently mix the whites into the batter until the batter is smooth with no streaks. Toss the blueberries with 1 T. flour. Mix the berries into the batter. Scrape the batter into the prepared pan. Swirl in the blueberry jam, leaving streaks of jam throughout the batter. Bake 50-60 minutes, tenting with foil at 30 minutes. The longer you bake, the more set your cake will become. I bake mine for 55 minutes. To make the glaze. In a bowl or glass measuring cup, whisk together all ingredients. The glaze will be thin. Pour the glaze over the cake. Serve warm with whipped cream or ice cream.

Servings: 12
Serving Size: 1 slice (1/12 of cake)

Calories: 309
Fat: 12 g
Fiber: 1 g
Protein: 7 g

Fig Cake

October 2, 2026 Kristen

Fig Cake

Butter for greasing the pan

4 T. [57g] melted butter

1/2 cup [100g] light brown sugar

1/8 tsp. salt

10.5oz [300g] small fresh figs*

1 1/2 cups [200g] flour

1 1/4 tsp. [5g] baking powder

1/4 tsp. [1.5g] baking soda

1/2 tsp. [3g] salt

2 large room temperature eggs

4 T. [55g] melted and cooled butter

3/4 cup [150g] granulated sugar

3/4 cup [170g] plain yogurt**

Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch of cinnamon, cardamom, ginger, or cloves, 1 T. Orange Blossom Water, OR1 tsp. Rosewater)

To prep the fig and brown sugar bottom: Butter one 8-inch round cake pan. Cover the bottom with a parchment round. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it’s completely covered. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar. To bake the cake: Preheat the oven to 350° F convection (177° C). Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won’t be completely smooth, and there might be some tiny lumps; this is completely fine. Don’t over-mix! Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It’s done once you can insert a toothpick into the center and batter doesn’t stick to it. It may take longer than 30 minutes to cook through, especially if your figs have a lot of moisture. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it’s loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.

* If you can’t find small figs, you can use larger ones. Just make sure you cut them into about 1/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.

** If you have Greek yogurt, you can substitute it here, but make sure you water it down before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn’t have as much moisture).

Servings: 10
Serving Size: 1 slice (1/10 of cake)

Calories: 300
Fat: 11 g
Fiber: 1 g
Protein: 4 g

Nutter Butter Cookie Bars

October 1, 2026 Kristen

Nutter Butter Cookie Bars

6 T. salted butter, at room temperature

1/2 C. creamy peanut butter

1/4 C. dark brown sugar

2 tsp. vanilla extract

1 C. all-purpose flour

1/4 tsp. baking powder

flaky sea salt (optional)

for Peanut Butter Creme Filling

3/4 C. creamy peanut butter

6 T. salted butter, at room temperature

3-4 T. honey

Preheat the oven to 350 degrees. Line an 8×8 inch square pan with parchment paper. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla until smooth. Add the flour and baking powder, beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 2-3 tsp. of water. If the dough feels moist, add 1-2 T. flour. Press half the dough into the prepared pan. To make the filling, beat together the peanut butter, butter, and honey until combined. Spread an even layer over the dough, then crumble the remaining dough over the peanut butter. Bake for 25 minutes, until the top is set. Sprinkle with salt if desired. Let cool, then cut into bars. The bars are on the crumbly side so handle gently. Enjoy!

Chewy Chocolate Peanut Butter Crunch Bars

September 30, 2026 Kristen

Chewy Chocolate Peanut Butter Crunch Bars

2 T. salted butter (optional)

2 C. organic corn flakes or brown rice krispies

24 plump Medjool dates, split lengthwise and pitted

3/4 C. creamy peanut butter, warmed

20 oz. semi-sweet/dark chocolate, melted

flaky sea salt (optional)

Melt the butter in a large skillet over medium heat until lightly brown. Add the cornflakes and cook until toasted, 5-8 minutes. Remove from the heat. Line a 9×13 inch baking pan with parchment paper. Tear the dates and press into a single layer on the bottom of the pan. For BEST results use fresh very chewy, plump dates. Add the cornflakes and evenly pour over the peanut butter. Alternately, if a studier bar is desired, blend the dates and peanut butter in a food processor, stir in the cereal, then press the mix firmly into the prepared pan. Freeze for 10 minutes. Pour over the chocolate. Sprinkle with sea salt. Chill in until firm, at least 20 minutes. Cut into bars. Keep in the freezer. Please note these bars are messy.

Servings: 24
Serving Size: 1 bar (1/24 of pan)

Calories: 235
Fat: 11 g
Fiber: 3 g
Protein: 4 g

Flaky Broccoli Cheddar Soup Mini Pies

September 27, 2026 Kristen

Flaky Broccoli Cheddar Soup Mini Pies

2 T. extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 C. roughly chopped broccoli florets

1 C. cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 T. fresh thyme leaves

1/4 tsp. freshly grated nutmeg

1/4-1/2 tsp. cayenne pepper

2 oz. cream cheese, at room temperature

1 1/2 C. shredded sharp cheddar cheese

1/2 C. shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat. Stir in the cream cheese, 1 C. cheddar, and Havarti cheese. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 C. cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown. Serve warm, topped with additional thyme.

Servings: 9
Serving Size: 1 mini pie

Calories: 474
Fat: 35 g
Fiber: 2 g
Protein: 12 g

Easy Pull Apart Garlic Parmesan Bread

September 25, 2026 Kristen

Easy Pull Apart Garlic Parmesan Bread

6-8 garlic cloves, peeled

1 1/4 sticks (10 T.) salted butter, at room temperature

1 sourdough baguette or french bread

1 T. dried basil (or 2 T. chopped fresh basil)

2 tsp. dried oregano

2 tsp. dried parsley

red pepper flakes

1/4 C. grated parmesan cheese

1/4 C. grated asiago cheese

kosher salt and black pepper

Preheat the oven to 400° F. Melt together the garlic cloves and 1 T. butter in a small skillet over medium heat. Cook, stirring occasionally, until the garlic softens and turns golden, 5-10 minutes. Remove from the heat, finely mash the garlic with a fork. Slice the baguette into 1 1/2 inch slices, being careful not to actually slice all the way through the bread. Place the baguette on a large piece of foil. In a small bowl, combine the butter, basil, oregano, parsley, chili flakes, parmesan, asiago, and mashed garlic. Season with salt and pepper. Generously spread the garlic butter inside each slit. Wrap in foil and bake 15 minutes. Open the foil and return to the oven. Bake another 5 minutes, until golden. Tear the bread apart and serve immediately…with extra parmesan and preferably alongside your favorite Italian sauce.

Servings: 10
Serving Size: 1 slice (1/10 of loaf)

Calories: 203
Fat: 14 g
Fiber: 1 g
Protein: 5 g

Easy Rhubarb Cake

September 19, 2026 Kristen

Easy Rhubarb Cake

1 cup neutral vegetable oil

2 cups sugar, plus more for sprinkling

4 large eggs

1 T. pure vanilla extract

Zest of 1 lemon

Pinch of kosher salt

1 T. baking powder

3 cups all-purpose flour

1/2 cup milk

3 generous cups chopped rhubarb (from about 5 stalks, cut into 1/2″ pieces, leaves discarded)

Fresh whipped cream or vanilla ice cream, to serve

Grease a 9″ x 13″ baking pan and preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk and mixing bowl, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, use a medium- to medium-high setting.) Scrape the bowl. Add the salt, baking powder, and flour and stir on low until the flour mixture is mostly combined. Add the milk and continue to mix the batter on low until smooth. Do not overmix. Stir in half the diced rhubarb. PRO TIP: Mixing the batter on low once the flour is added serves two purposes: First, it prevents a flour “explosion” in the mixer. Second, gentle mixing prevents too much gluten from forming, keeping the cake nice and tender. Pour the rhubarb cake batter into the prepared baking dish and use a spatula to smooth the batter evenly. Scatter the reserved chopped rhubarb all over, and then sprinkle the top of the cake with sugar (about 1 to 2 T.). Bake the cake for about 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Cool fully. Serve the rhubarb cake plain or with whipped cream or ice cream. Strawberry ice cream or vanilla ice cream would be particularly delicious.

Servings: 16
Serving Size: 1 piece (1/16 of pan)

Calories: 336
Fat: 15 g
Fiber: 1 g
Protein: 4 g

Bruised Apple Quick Bread with Brown Butter Frosting

September 15, 2026 Kristen

Bruised Apple Quick Bread with Brown Butter Frosting

4 bruised apples—peeled, cored and cut into quarters

2 tsp. ground cinnamon, divided

2 cups (250 g) all-purpose flour

¼ tsp. ground allspice

1½ tsp. baking powder

½ tsp. kosher salt

¼ cup (½ stick/55 g) unsalted butter, softened

¾ cup (165 g) tightly packed brown sugar

2 eggs, at room temperature

1 tsp. vanilla paste or vanilla extract

Brown Butter Frosting

Flaky sea salt, for garnish (optional)

Preheat the oven to 350ºF (175°C). Spray a 9-by-5-inch loaf pan with nonstick cooking spray or coat with butter and set aside. In a food processor, puree the apple quarters and 1 tsp. of cinnamon until the mixture reaches the consistency of applesauce. Set aside. In a medium mixing bowl, whisk together the flour, the remaining tsp. of cinnamon, allspice, baking powder and salt. Set aside. In a stand mixer with a paddle attachment (or in a large mixing bowl with a handheld mixer), cream the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the flour mixture and beat until just incorporated, scraping down the bowl as needed. Remove the bowl from the stand and stir in the apple mixture and vanilla until evenly combined. Pour the batter into the prepared pan and bake for 1 hour, or until the bread is a rich golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the bread cool for 15 minutes. Remove the bread from the pan and let cool completely before spreading with the Brown Butter Frosting (you might not need all of the frosting). Sprinkle with flaky salt, if desired. Slice and serve.

Brown Butter Frosting

¼ cup (½ stick/55 g) unsalted butter

1 cup (125 g) confectioners’ sugar

1 T. plus 2 tsp. whole milk

In a small skillet, heat the butter over low heat. Cook, stirring often, until the butter is melted and milk solids at the bottom of the pan turn dark amber and smell nutty. Remove the pan from the heat and skim off any foam. Set the butter aside and let cool to room temperature. In a small mixing bowl, whisk together the cooled brown butter, sugar and milk until smooth.

Servings: 10
Serving Size: 1 slice (1/10 of loaf)

Calories: 331
Fat: 10 g
Fiber: 2 g
Protein: 4 g

Olive, Feta and Herb Muffins

August 22, 2026 Kristen

Olive, Feta and Herb Muffins

2 tsp baking powder

8 3/4 oz of plain flour

1/2 tsp salt

1/2 tsp black pepper, freshly ground

1 1/2 oz of cheddar, grated

3 free-range eggs, beaten

8 T. of semi-skimmed milk

1 2/3 fl oz of extra virgin olive oil

3 1/2 oz of black olives, pitted and sliced

1 T. of tarragon, chopped

2 T. of flat-leaf parsley, chopped

1/4 bunch of thyme, leaves only

3 1/2 oz of feta

1 3/4 oz of cream cheese

1 1/2 oz of pumpkin seeds

butter for greasing

Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin. To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients, prepared in Step 2 and lightly mix together until just combined Separately mix the feta, cream cheese and another 2 T. of milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin

Servings: 12
Serving Size: 1 muffin

Calories: 213
Fat: 12 g
Fiber: 1 g
Protein: 7 g

Orange Creamsicle Sugar Cookies

August 18, 2026 Kristen

Orange Creamsicle Sugar Cookies

6¼ C. cake flour

1 tsp. salt

½ tsp. baking soda

½ tsp. cream of tarter

1 C. butter, softened

1¼ C. sugar + ¼ C.

¾ C. powdered sugar

¾ C. canola oil

2 T. fresh orange juice

1 T. orange zest

⅛ tsp. orange extract, optional

1 tsp. vanilla, optional

2 eggs

6 ounces white chocolate chips

1 (8 ounce) package cream cheese, softened

¼ C. butter, softened

2 T. fresh orange juice

⅛ tsp. orange extract

3 C. powdered sugar

orange food coloring, if desired

Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside. In a stand mixer, cream the butter, 1¼ C. sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla. Beat in the eggs one at a time. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed). Roll the dough into 2″ balls and place on a parchment lined cookie sheet. Add the remaining ¼ C. sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½” in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it’s about ½” thick (the dough will form a jagged edge). Bake the cookies for 8 minutes (you don’t want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.) Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

Servings: 32
Serving Size: 1 frosted cookie

Calories: 343
Fat: 17 g
Fiber: 0 g
Protein: 3 g

Salted Honey Butter Cheddar Brioche Roll

August 17, 2026 Kristen

Salted Honey Butter Cheddar Brioche Roll

3 1/2–4 C. all-purpose flour

1 packet (2 1/4 tsp.) instant yeast

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

3/4 C. warm milk

6 T. honey

8 T. salted butter, at room temperature

3 eggs, at room temperature

1 egg yolk, beaten with 1 T. water

flaky sea salt

2 C. shredded sharp cheddar cheese

for Honey Butter Topping:

4 T. salted butter, at room temperature

2 tsp. honey

1/2 tsp. garlic powder

fresh chopped parsley or basil

In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 T. of honey, 3 whole eggs, and 5 T. of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 C. of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour. In a small bowl, mix 3 T. of butter and 2 T. of honey. Mix in a good pinch of sea salt. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 C. of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil and arrange seam side down in the prepared baking dish. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy. Bake the rolls for 22-25 minutes until golden. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 T. of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley. Serve the rolls warm, with honey butter and flaky salt.

Easy Apple Cider Honey Muffins

August 16, 2026 Kristen

Easy Apple Cider Honey Muffins

1 1/2 C. apple cider

1 stick (1/2 C.) salted butter, melted

2 large eggs, at room temperature

1/2 C. honey, preferably raw

1/3 C. apple butter

1/2 C. packed dark brown sugar

2 tsp. vanilla extract

2 C. all-purpose flour

1 T. baking powder

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground all-spice

1/4 tsp. ground cloves

1 tsp. salt

1 honeycrisp apple, finely chopped (about 1/2 C.)

1/2 C. toasted chopped pecans or chocolate chips (optional)

4 T. (1/2 stick) salted butter, melted

2 tsp. cinnamon

1/2 C. granulated sugar

Preheat the oven to 350° F. Line 12-14 muffin tins with paper liners. Bring the apple cider to a boil over high heat. Reduce the heat. Simmer 10-15 minutes or until reduced to about 1 C. Remove from the heat. Let cool. In a bowl, stir together the boiled cider, melted/browned butter, eggs, honey, apple butter, brown sugar, and vanilla until combined. Add the flour, baking powder, cinnamon, nutmeg, all-spice, cloves, and salt, mix until just combined. Stir in the apples. If desired, add the nuts/chocolate. Divide the batter evenly among the prepared pans. Bake 25-30 minutes, until just set. Mix the cinnamon and sugar. Brush the tops of each muffin with melted butter and dip each in the cinnamon sugar. Enjoy!

Servings: 12
Serving Size: 1 muffin

Calories: 336
Fat: 13 g
Fiber: 1 g
Protein: 3 g

Biscochitos

August 11, 2026 Kristen

Biscochitos

1 C. lard

1 C. sugar

1 egg

2 tsp. vanilla extract

1/4 C. brandy or rum (I used dark rum)

1 tsp. anise seeds

3 C. all purpose flour

1 tsp. salt

1 tsp. baking powder

1/4 tsp. cinnamon

1/2 C. sugar

In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball. Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using. Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into 1/4 inch disks and on ungreased cookie sheets leaving 1/2-inch gap between cookies. Bake until golden brown, about 12 minutes. Dip rim of each cookie into cinnamon sugar mixture. Let cool on racks and store at room temperature in air-tight container for up to 5 days.

Servings: 56
Serving Size: 2 cookies

Calories: 82
Fat: 4 g
Fiber: 0 g
Protein: 1 g

Orange and Poppy Seed Friands

August 9, 2026 Kristen

Orange and Poppy Seed Friands

1 1/2 C. icing sugar mixture

1 C. almond meal

1/2 C. plain flour, sifter

1/4 C. poppy seeds

2 oranges, finely grated zest

185 gram melted butter

6 egg whites

Syrup

1 C. sugar

1 C. water

1/2 C. orange juice

1 orange, peeled strips of zest

Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 12-hole friand pan. In a bowl, combine icing sugar, almond meal, flour, poppy seeds and zest. Mix in butter, stirring gently, until just combined. In a clean bowl, lightly whisk egg-whites until frothy. Fold through almond mixture. Divide mixture evenly between friand recesses. Bake 20-25 minutes, until cooked when tested. To make syrup: Meanwhile, in a small saucepan, combine all syrup ingredients. Stir over a low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer, without stirring, 4-5 minutes, until reduced slightly. Pierce each hot friand in several places with a wooden skewer. Slowly pour over warm syrup, allowing to soak into friands. Serve warm.

Servings: 12
Serving Size: 1 friand

Calories: 329
Fat: 18 g
Fiber: 2 g
Protein: 5 g

Blackberry Cupcakes

August 8, 2026 Kristen

Blackberry Cupcakes

3 6 oz. packs blackberries

1/3 C. milk, at room temperature

6 large egg whites, room temperature

2 tsp. lemon juice

2 1/4 C. cake flour, sifted

1 3/4 C. sugar

4 tsp. baking powder

1 tsp. salt

12 T. unsalted butter (1 1/2 sticks), softened

1 recipe Blackberry Buttercream Frosting, recipe follows

Preheat oven to 350 degrees and prepare two muffin pans with liners. Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 C. of puree for the frosting. Your mileage may vary but you should have ~2/3 C. of blackberry puree leftover. In small bowl, combine puree, milk, egg, lemon juice, and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.

Blackberry Buttercream

2 sticks butter unsalted butter, softened

1/2 tsp. vanilla

1/4 tsp. almond extract

5 C. confectioner’s sugar

1 T. meringue powder

pinch of salt

1/4 C. blackberry puree

Cream butter and extracts until smooth. Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high. Add blackberry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner’s sugar or water.

Servings: 24
Serving Size: 1 frosted cupcake

Calories: 322
Fat: 14 g
Fiber: 0 g
Protein: 2 g

Gruyere Cheese Crackers

August 2, 2026 Kristen

Gruyere Cheese Crackers

4 T. unsalted butter, at room temperature

8 ounces gruyere, finely grated

½ tsp. salt

1 C. all-purpose flour

1-2 T. cold milk

salt for dusting

In a stand mixer, cream together the butter and grated cheese until smooth. It shouldn’t take long. Mix the salt together with the flour, then add it to the mixer. Mix on low-speed until mostly incorporated — it’s okay to be a little bit crumbly. Add milk, one T. at a time, until the dough comes together. It should not be sticky, but should hold together in a ball. Form the dough into a disk and wrap in plastic wrap. Chill for 30+ minutes. When the dough has chilled, preheat the oven to 400 F. On a lightly floured surface, roll the dough out very thin — ⅛” or less. Cut it into your desired shape, prick a hole into the middle of each cracker, sprinkle salt all over, and bake on a parchment-lined cookie sheet for 10-11 minutes. Let the crackers cool at least 5 minutes before eating.

Servings: 12
Serving Size: about 1 oz. crackers (1/12 of batch)

Calories: 151
Fat: 10 g
Fiber: 0 g
Protein: 7 g

Hibiscus Lemon Bars

July 31, 2026 Kristen

Hibiscus Lemon Bars

1/2 C. 1 stick unsalted butter, room temperature

1/4 C. sugar

1 C. flour

pinch of salt

1 tsp. vanilla bean paste

1/2 C. fresh squeezed lemon juice

1 T. dried hibiscus or hibiscus tea

3 large eggs

1 1/2 C. sugar

1/2 C. flour

garnish

confectioner’s sugar

Set oven to 350F. Cream the butter, sugar, and vanilla together. I did this in my stand mixer. Add in the flour and salt, and mix just until combined. Press the dough into a 9×9 baking pan. I lightly flour my fingers so they don’t stick to the dough. Press it evenly across the bottom of the pan. Chill for 15 minutes. Bake the crust for 15 minutes until it is just lightly browned. Set it aside to cool, but leave the oven on. Meanwhile make the filling. Stir the hibiscus into the lemon juice and let sit for 15 minutes until it is a dark pink color. Then strain it and discard the hibiscus. Whisk the eggs and sugar together until well blended. Stir in the lemon juice and then blend in the flour. Pour the filling over the crust and return to the oven to bake for another 20-25 minutes, until the center of the filling is set and not jiggly. Let cool fully before slicing. Dust with powdered sugar before serving.

Servings: 16
Serving Size: 1 bar (1/16 of 9×9 pan)

Calories: 194
Fat: 7 g
Fiber: 0 g
Protein: 2 g

Root Beer Float Cake

July 28, 2026 Kristen

Root Beer Float Cake

1 box white cake mix with pudding

3 egg whites

1/4 C. vegetable oil

1 (12 oz.) can (1 1/2 C.) root beer

2 tsp. root beer concentrate (or 2 T. root beer flavored syrup)

1 (3.4 oz.) package instant vanilla pudding mix

1 C. milk

1/2 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

garnish: crushed root beer barrels or root beer flavored syrup

Preheat oven to 350 degrees. Lightly spray bottom only of 9×13 baking dish with cooking spray. In a large bowl, beat cake mix, egg whites, vegetable oil, root beer, and root beer concentrate or syrup on low speed for 30 seconds. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Cool completely; about 1 hour. (Optional: for best root beer flavor, after cooling, cover cake with plastic wrap and refrigerate overnight.) In a large bowl, whisk together pudding mix, milk, and vanilla for 2 minutes. Fold in Cool Whip and spread over cooled cake. Garnish with crushed root beer barrels or syrup just before serving. Keep refrigerated.

Servings: 15
Serving Size: 1 piece (1/15 of 9×13 cake)

Calories: 243
Fat: 9 g
Fiber: 0 g
Protein: 3 g

Cranberry Cake with Warm Vanilla Butter Sauce

July 27, 2026 Kristen

Cranberry Cake with Warm Vanilla Butter Sauce

2 C. all-purpose flour

3 tsp. baking powder

1 tsp. salt

1 C. sugar

3 T. butter, melted

2 eggs, beaten

1 C. milk

1 bag fresh cranberries, divided

Preheat oven to 350 degrees. Liberally grease a bundt pan with shortening. Combine flour, baking powder, salt, and sugar in a mixing bowl. Beat in butter, eggs, and milk; do not over mix. Fold in 2 C. cranberries. Pour batter into bundt pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes then invert pan onto wire rack. Let cake cool completely.

Warm Vanilla Butter Sauce

1/2 C. (1 stick) butter

1 C. sugar

1/2 C. cream or half-and-half

1 tsp. vanilla

Combine all ingredients in a saucepan over medium-low heat and stir until butter melts and sugar is dissolved. Let cool slightly, then pour into a squeeze bottle for drizzling, if you have one.

Cranberry Glaze

1 C. water

1 C. sugar

remaining cranberries from bag

Combine water and sugar in a saucepan over medium heat until sugar dissolves. Add cranberries. Heat to boiling; reduce heat and simmer until thickened, about 10-15 minutes, slightly crushing cranberries as they simmer. Let cool and serve over cake slices.

Servings: 12
Serving Size: 1 slice (1/12 of cake) with sauce and glaze

Calories: 435
Fat: 16 g
Fiber: 2 g
Protein: 4 g

Buffalo Chicken Cornbread Waffles

July 26, 2026 Kristen

Buffalo Chicken Cornbread Waffles

1 C. cornbread mix approx.

1 large egg

1/2 C. plain nonfat Greek yogurt or milk

200 g shredded cooked chicken breast approx. 1.5 C.

1/4 C. buffalo sauce e.g. Frank’s RedHot

Set your waffle iron to medium-high heat. Lightly spray with nonstick cooking spray. In a large mixing bowl, combine the cornbread mix, egg, yogurt, buffalo sauce, and shredded chicken. Mix until just combined. Scoop about 1/4 of the batter into your waffle iron. Cook for 7–8 minutes, or until golden brown and crisp. Serve warm with extra buffalo sauce, ranch, or blue cheese dressing.

Servings: 4
Serving Size: 1 waffle

Calories: 265
Fat: 7 g
Fiber: 1 g
Protein: 22 g

Dandelion Cupcakes with Lemon Buttercream Frosting

July 25, 2026 Kristen

Dandelion Cupcakes with Lemon Buttercream Frosting

1½ C. all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

3/4 C. butter (at room temperature)

½ C. sugar

½ C. honey

3 large eggs

½ C. buttermilk

1 lemon zested

¾ C. dandelion petals

1/2 C. butter 1 stick (at room temperature)

1 lemon zested and juiced

pinch salt

2-3 C. powdered sugar to desired consistency

Preheat the oven to 350° F (176° C). Line a 12 muffin tin with baking C.. In a medium bowl, combine the flour, baking powder, baking soda, and salt. With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated. Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn’t any unmixed butter and sugar. With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed. Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren’t clumped together. Fill each lined muffin tin with ¼ C. of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cupcakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes. While the cupcakes cool, prepare the frosting.

Lemon Buttercream Frosting

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt. Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner’s sugar ½ C. at a time, mixing in between until the desired consistency is reached. Spread the frosting evenly over the top of the cupcakes. Garnish the cupcakes with dandelion petals or flowers if desired.