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Category: Baked Goods

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

15.25 ounce box white cake mix

21 ounce can cherry pie filling

4 large eggs

 

½ cup butter at room temperature

8 ounces cream cheese at room temperature

4 to 5 cups powdered sugar (aka confectioners) sifted

1 to 2 T.  heavy whipping cream

2 tsp. pure vanilla extract use clear extract to prevent discoloration

 

Spray a 12×17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.

Pour the cake mix into a large bowl. Puree the cherry pie filling and pour it into the bowl with the cake mix.

Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine. Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9×13-inch cake pan, it will take 26 to 29 minutes. After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you’ll need to store the cake in the refrigerator. It’ll be good for 5 to 7 days in the fridge.

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini BreadLemon Zucchini Bread

 

1½ C. all purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 C. granulated sugar

2 T. lemon zest (about the zest of 2 lemons)

1 T. lemon juice

2 large eggs, room temperature

2 tsp. vanilla extract

¼ tsp. lemon extract (optional)

½ C. vegetable oil

⅓ C. plain Greek yogurt, room temperature

1 C. grated zucchini

1 C. powdered sugar

2 T. fresh lemon juice

 

Preheat oven to 350°F and line or grease 9×5 inch baking pan with cooking spray or with parchment paper. In a medium size bowl whisk together the flour, baking powder, baking soda and salt. In a large bowl whisk together the zucchini, sugar, oil, yogurt, eggs, lemon zest and lemon juice until smooth and combined. Add the flour mixture into the wet mixture/zucchini mixture and stir or fold to combine – do not over mix. Pour batter into prepared loaf pan. Bake in a preheated oven until the top is golden brown and a toothpick pushed into the center comes out clean, approx 45-50 minutes. Once out of the oven, allow it to cool in pan on cooling rack for ten minutes. Then remove and allow it to cool completely on cooling rack. Once cool make the lemon glaze if using by whisking the powdered sugar with the lemon juice – mix in a little extra lemon juice for a runnier glaze or more powdered sugar for a thicker glaze – then drizzle over loaf. Garnish with lemon zest if desired and slice and serve. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf. Garnish with more lemon zest if you wish. Cover with plastic wrap and store zucchini bread at room temperature for 2-4 days in and airtight container or in the fridge for up to 1 week.

 

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

Calories: 266
Fat: 10 g
Fiber: 1 g
Protein: 4 g

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed MuffinsLemon Poppy Seed Muffins

 

2/3 C. sugar

Grated zest and juice of ½ lemon and 1 lime

2 C. all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¾ C. plain yogurt

2 eggs

1 tsp. pure vanilla extract

½ C. unsalted butter, melted and cooled

1½ T. poppy seeds

 

Preheat your oven to 400. Grease your regular sized muffin pan with butter, spray or really any kind of lipid that you want coating your muffins.

In a large bowl, rub the sugar and lemon/lime zest together with your fingertips until the sugar is moist and the smell of lemon and lime engulfs your kitchen. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl whisk the yogurt, eggs, vanilla, lemon and lime juices and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and with a rubber spatula, gently stir to blend. DO NOT OVER STIR THE BATTER! If you over stir the batter it’ll result in tuff and chewy muffins. Lumpy batter is ideal. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for a few minutes before carefully removing each muffin from its mold. Store leftovers (if there are any) in an airtight container at room temperature.

 

Servings: 12
Serving Size: 1 muffin

Calories: 216
Fat: 10 g
Fiber: 1 g
Protein: 5 g

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread CookiesBouchon Bakery Shortbread Cookies

 

180 grams (6.3 oz.) unsalted butter, room temperature

90 grams (1/2 C.) granulated sugar

2 grams (5/8 tsp.) Kosher salt

5.9 grams (1 tsp.) vanilla bean paste

270 grams (1 3/4 C. plus 3 T.) all purpose flour

2 to 3 T. sanding sugar for sprinkling

 

In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth. Add the sugar and salt and mix on medium low for 2 minutes. Add the vanilla and mix for 30 seconds. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 7 inch by 7 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment. Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to lb. it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up. With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar. Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet. Place the sheet in the oven, and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes. Cool on the baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days.

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

 

3 bananas – mashed

½ cup plain fat free Greek yogurt

½ cup unsweetened applesauce – (see note)

1 cup sugar – (see note)

1 tsp. vanilla

2 eggs

1 ¾ cup flour

½ tsp. salt

1 tsp. baking soda

1 cup semi-sweet chocolate chips – (optional)

 

Preheat oven to 325 degrees and grease a 9×5 inch bread pan. In a large bowl mix together mashed banana, Greek yogurt, applesauce, and sugar. Mix in vanilla and eggs. Add flour, salt, baking soda and mix until just combined – DO NOT OVER MIX – just until there are no remaining streaks of flour. Pour into prepared pan. Bake for 55-65 minutes, until top is browned and a toothpick inserted into the center of the bread comes out clean. Allow to cool completely on a wire rack before turning bread out of pan and slicing. Store in airtight container at room temperature up to 5 days.

 

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

Calories: 180
Fat: 1 g
Fiber: 1 g
Protein: 4 g

Cinnamon Roll Ups

Cinnamon Roll Ups

Cinnamon Roll Ups

 

2 packages refrigerated crescents

8 T. butter – melted

¼ cup sugar

1 T. cinnamon

 

1 ounce cream cheese – softened

2 T. butter – melted

2 cups powdered sugar

milk – as needed

¼-½ tsp. vanilla extract – or almond extract

 

Preheat oven to 400 degrees and lightly grease or line a baking sheet with parchment or a nonstick baking mat. Unroll the crescent dough and gently separate the triangles. Brush the crescent triangles with melted butter. Stir together cinnamon and sugar and sprinkle generously over the crescents. Gently roll up each crescent starting with the wide end of the triangle and rolling toward the skinny pointed end. Place on prepared baking sheet 2-3 inches apart. Bake in preheated oven for about 8-10 minutes until golden brown. While roll ups are baking, prepare the glaze. Cream together cream cheese and butter. Mix in powdered sugar, vanilla, and enough milk to make it a pourable consistency. Drizzle icing over roll ups. Serve warm.

 

Servings: 16
Serving Size: 1 roll up

Calories: 243
Fat: 13 g
Fiber: 0 g
Protein: 2 g

Chocolate Crunch Bars

Chocolate Crunch Bars

Chocolate Crunch BarsChocolate Crunch Bars

 

18 oz. finely chopped milk chocolate

1 1/2 oz. (1 1/2 C.) puffed rice cereal such as Rice Krispies

2 T. malted milk powder

 

Temper the chocolate or melt the chocolate over a double boiler until just melted. Stir in the rice cereal and the malted milk powder. Spread the mixture with an offset spatula on a parchment lined cutting board into a 11 inch by 11 inch square. Refrigerate the chocolate on the cutting board for about 3 to 5 minutes. Remove from the refrigerator and, using a pizza wheel, score the chocolate along the edges to trim and into 10 2-inch by 5-inch rectangles. Refrigerate until the chocolate just hardens. Cut the chocolate all the way through along the previously scored cuts. Wrap the bars in foil and store in an airtight container.

 

Servings: 10
Serving Size: 1 bar (2 x 5 inches)

Calories: 298
Fat: 16 g
Fiber: 2 g
Protein: 4 g

Cheddar, Bacon, and Potato Muffins

Cheddar, Bacon, and Potato Muffins

Cheddar, Bacon, and Potato MuffinsCheddar, Bacon, and Potato Muffins

 

1/2 lb. baby gold potatoes

1/8 tsp. black pepper

191 grams (1 1/2 C.) unbleached all-purpose flour

1 T. sugar

1 T. baking powder

1/4 tsp. salt

3/4 C. sour cream

1/2 C. milk

4 T. salted butter, melted

1 large egg

4 slices bacon, cooked, drained, and crumbled, reserving one T. of bacon drippings

113 grams (4 oz./3/4 C.) diced sharp cheddar cheese

1/4 C. chopped chives

 

Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and 1 T. of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.

 

Servings: 12
Serving Size: 1 muffin

Calories: 212
Fat: 13 g
Fiber: 1 g
Protein: 6 g

Tomato Muffins

Tomato Muffins

Tomato MuffinsTomato Muffins

 

240 grams (2 C.) all purpose flour

39 grams (1/4 C.) cornmeal

49 grams (1/4 C. granulated sugar)

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 large eggs, room temperature

1 10.75 oz. can condensed tomato soup, undiluted

1 stick (8 T.) unsalted butter, melted and cooled

2 tsp. lemon juice

29 grams (1 oz./1/4 C.) freshly grated Parmesan cheese

 

Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level. In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt. In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese. Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix. Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack. Serve warm or at room temperature.

 

Servings: 12
Serving Size: 1 muffin

Calories: 209
Fat: 9 g
Fiber: 1 g
Protein: 5 g

Strawberry-Lemon Bars

Strawberry-Lemon Bars

Strawberry-Lemon Bars

 

¾ cup butter, softened to room temperature

½ cup confectioners’ sugar

2 cups all-purpose flour

¼ tsp. salt

 

1 cup fresh lemon juice

3 T. lemon zest

¾ cup chopped fresh strawberries

1 ¾ cups granulated sugar

6 large eggs

 

½ cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

 

Confectioners’ sugar

Chopped strawberries

Pinch of sugar

Fresh mint leaves

 

Preheat oven to 325°F. Spray the bottom and sides of a 9-by-13-inch pan lightly with cooking spray. Take a sheet of parchment paper longer than the pan and press it lengthwise onto the bottom. Crumpling the paper and smoothing it out before fitting it into the pan can help. There should be enough parchment hanging over the edges to easily lift the dessert from the pan. Make the crust: Using a stand mixer or a medium bowl and a hand mixer, cream the butter and sugar together until fluffy. Add flour and salt, and mix just until the dough comes together. Scoop the mixture into the pan and gently press it into an even layer. (A little flour on your fingers helps.) Bake for 25 to 30 minutes, just until it turns golden brown. Set the crust aside to cool. Reduce oven to 300°F. Make the filling: Combine lemon juice, zest, strawberries, and sugar in a blender and blend until smooth. Add an egg, blend until smooth, then repeat with each egg, making sure each is incorporated before you add the next. Add flour, baking powder, and salt, and blend until smooth. Pour the filling onto the shortbread crust and bake for about 40 minutes or until the center of the filling is set. Cool completely, then chill in the refrigerator for at least 4 hours. To serve: Use the parchment to lift the dessert onto a cutting board. Using a sharp knife (and a ruler if you really want to be precise), cut into 12 or 24 squares and arrange the bars on a platter. Dust with confectioners’ sugar. Toss chopped berries in a small amount of sugar. Garnish each bar with chopped berries and mint leaves.

 

Servings: 12
Serving Size: 1 bar (1/12 of pan)

Calories: 373
Fat: 14 g
Fiber: 1 g
Protein: 6 g

Blackberry Lemon Bars

Blackberry Lemon Bars

Blackberry Lemon BarsBlackberry Lemon Bars

 

1 C. unsalted butter, softened

3 1/2 C. plus 2 T. granulated sugar, divided

2 T., plus 1 tsp. fresh lemon zest, divided

3 C. (13 oz.) all purpose flour, divided

1/4 tsp. salt

2 tsp. cornstarch

1 1/4 C. freshly squeezed lemon juice, divided

1 C. fresh or frozen (thawed and drained) blackberries

7 large eggs

Powdered sugar for sprinkling

 

Preheat the oven to 350 degrees F and lightly oil a 9 inch by 13 inch baking pan. In a large bowl, combine the butter, 1/2 C. of the sugar, and 1 tsp. of the lemon zest. Beat with an electric mixer on medium until light and fluffy, about 2 minutes. In a medium bowl, whisk together 2 C. of the flour and the salt. Add this mixture to the butter mixture and stir by hand until just combined. Press the dough into the bottom of the prepared baking pan, and refrigerate for 15 minutes. Remove the pan from the refrigerator and bake for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. To make the blackberry sauce, combine 2 T. of the granulated sugar, the cornstarch, and 1/4 C. of the lemon juice in a small saucepan. Whisk to blend. Add the blackberries and cook over medium heat, stirring constantly while mashing the berries with the back of a wooden spoon. Let the mixture simmer until it slightly thickens, 6 to 7 minutes. Strain the mixture through a wire mesh strainer into a clean bowl. Discard any solids and reserve the sauce. To make the filling, whisk together the eggs, the remaining 3 C. of granulated sugar, the remaining 2 T. of lemon zest, and remaining 1 C. (4.33 oz.) of flour. Gradually add the remaining 1 C. of lemon juice and whisk until combined. Pour the mixture over the cooled crust. Dollop the berry sauce over the filling. Drag a toothpick or chopstick through the sauce to create swirls. Place the pan into the preheated oven and bake until the filling is set, 30 to 35 minutes. Remove from the oven and cool on a wire rack. Sprinkle the top with the powdered sugar and cut into bars. Keep leftovers in the refrigerator.

 

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

Calories: 268
Fat: 9 g
Fiber: 1 g
Protein: 4 g

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

 

1 cup blueberries, frozen and thawed

Pie shell

4 T. butter, softened

1/2 cup buttermilk

3/4 tsp. vanilla

3 large eggs

1/2 cup flour

1/8 tsp. salt

2 cups sugar

 

Preheat oven to 325 degrees. Pour blueberries into the prepared pie shell. Then, combine butter, buttermilk, vanilla, and eggs in a stand mixer or by hand until the butter is broken into nickel-sized chunks. Combine flour, salt, and sugar in a separate bowl, and then add to the wet ingredients. Stir the mixture and pour it over the blueberries. Bake for 50-60 minutes, or until golden brown and cooked through.

 

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

Calories: 418
Fat: 14 g
Fiber: 1 g
Protein: 5 g

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.

 

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

Calories: 198
Fat: 7 g
Fiber: 1 g
Protein: 3 g

Grandma’s Old Fashioned Dill Bread

Grandma’s Old Fashioned Dill Bread

Grandma's Old Fashioned Dill BreadGrandma’s Old Fashioned Dill Bread

 

1 package Active Dry Yeast

½ tsp. Sugar

¼ C. warm Water

1 C. small curd Cottage Cheese

2 T. Sugar

1 T. melted Butter

1 T. Minced Dried Onions

2 tsp. dried Dill Seed

1 tsp. Salt

¼ tsp. Baking Soda

1 Egg, beaten

2 ¼ C. All-Purpose Flour

Butter, for brushing on baked loaves

Coarse Sea Salt, for sprinkling

 

Dissolve yeast and sugar in the warm water. Let it sit for 10 minutes until the foam on top is doubled in size. Heat the cottage cheese in a small pan to lukewarm. Combine the cottage cheese and the yeast mixture together. Add the remaining ingredients until combined. Butter a large bowl and place the dill bread dough. Roll the dough around the bowl to butter it. Place a dish towel over the bowl and set it in a warm place (microwave works great). Let the dough rise for about one hour or until it is doubled in size. Press the dough down and shape it into either one regular loaf size or three mini loaves. Place the shaped dough into the loaf pan(s). And again set them in a warm place, cover them with a dish towel and let them rise for another hour or until doubled in size. While the dough is rising for the second time preheat the oven to 350°F. Bake the regular sized loaf for 40-45 minutes or until golden brown. Bake the mini loaves for 25-30 minutes. Take out of the oven and let sit for no longer than 5 minutes in the pan(s). Remove the bread from the pan(s) and set them on a wire cooling rack. Brush lots of butter on the top and sides of the loaves. Sprinkle with coarse sea salt. ENJOY!

Notes: Place the yeast mixture in a warm place (microwave works great) and let it sit for about 10 minutes or until the foam on top has doubled in size. If the yeast does not rise, it’s because the water was too hot or the yeast is old. If that’s the case, you will need to start over with new yeast. You don’t want the dough to rise beyond double because it stretches the gluten too much and will cause the end product to be tough. How can you tell if your dough has risen to its proper stage? Use the tip of your finger and make an indentation around the outside of the dough. If it bounces back about halfway, you know your dough is ready. Don’t let the baked loaves sit any longer than five minutes in the pan, otherwise, they sweat and produce condensation.

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

 

1 T. olive oil

1 large yellow onion, small-diced (about 1 1/2 C.)

1 red bell pepper, cored, seeded, and small-diced (about 1 C.)

1 lb. 90% lean ground pork

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. ground sage

6 large eggs

6 oz. Cheddar, shredded (1 1 /2 C.)

1 1/2 C. blanched almond flour

1/3 C. coconut flour

2 tsp. baking powder

 

Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Push the onion and pepper to the sides of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat, season with the salt, black pepper, and sage and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes. In a large bowl, whisk the eggs until no streaks remain. Add the pork mixture and 1 C. of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix. Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 C. Cheddar. Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.

 

Servings: 12
Serving Size: 1 biscuit

Calories: 271
Fat: 19 g
Fiber: 3 g
Protein: 18 g

Lavender and Coconut Layer Cake with Lavender Italian Meringue Frosting

Lavender and Coconut Layer Cake with Lavender Italian Meringue Frosting

Lavender and Coconut Layer Cake with Lavender Italian Meringue FrostingLavender and Coconut Layer Cake with Lavender Italian Meringue Frosting

 

170 grams / 3/4 C. unsalted butter, at room temperature, plus more for greasing the cake pans

2 C. sugar

2 tsp. dried culinary lavender

5large eggs, at room temperature

1 T. vanilla sugar, or 1 1/2 tsp. vanilla extract

2 tsp. coconut extract (optional)

3 C. all-purpose flour, plus more for dusting the pans

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. coconut milk (full fat is best)

110 grams / 4 oz. sweetened shredded coconut

Some sliced strawberries (optional)

Lavender-Infused Italian Meringue Frosting

1 3/4 C. sugar

1 tsp. lavender

1/2 C. water

6 egg whites, slightly warmed (in a bowl of water for a minute or two)

Pinch of cream of tartar

340 grams / 1 1/2 C. butter, at room temperature, cubed

Sweetened shredded coconut, for dusting

 

Start with the cake. Preheat the over to 175 C / 350 F. Grease two 22 cm / 9 inch round spring-form cake pans, then line the bottom with parchment paper. Grease the top of the parchment paper and dust the whole pan with flour, shaking out the excess. Add the two tsp. of lavender to the two C. of sugar and place in a seal-able Tupperware. Shake and let sit for at least 30 minutes. After the sugar has infused with the lavender, add it to the butter (lavender and all) in the bowl of a stand mixer. Cream together until light yellow and fluffy. Add the eggs one at a time. When fully incorporated, add the vanilla sugar (or vanilla extract) and coconut extract and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, alternately add the dry ingredients and the coconut milk to the batter in three parts. Mix until just combined. Fold in the 4 oz. of coconut

Pour the batter evenly into the two prepared cake pans. Bake for 45 to 55 minutes, until a toothpick come out clean. Cool completely before removing from the spring-form and frosting. Now it’s time for the frosting. Add the tsp. of lavender to the 1 1/2 C. sugar in a sealable Tupperwave. Cover, shake, and allow to sit for at least 30 minutes. Combine the lavender-infused sugar (1 1/2 C.) and the water in a small saucepan (lavender and all) and bring to a boil. Using a candy thermometer, simmer the syrup until it reaches 238 F. Meanwhile, beat the egg whites and cream of tartar in the bowl of a stand mixer until it forms stiff peaks. Slowly add the remaining 1/4 C. sugar with the mixer on. Once incorporate, slowly pour in the hot syrup with the mixer running on high speed. Your white will deflate a good bit, but don’t panic J Once all of the syrup has been added, continue to beat the white for 7 minutes, or until they regain some of their height and are stiff again. With the mixer still running, add the butter a bit at a time, allowing each addition to be fully incorporated. Your mixture may look like it is separating, but continue to remain calm and just beat the hell out of it until it resembles frosting. Frost the bottom layer of your now-cooled cake with a healthy dose of frosting. If you’re feeling indulgent, add a layer of strawberries! Place the second layer on top, then frost the entire cake. Once frosted, dust the cake with the sweetened shredded coconut. This makes a very tall and large cake, so cut small pieces. Enjoy!

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.

 

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

Calories: 540
Fat: 27 g
Fiber: 3 g
Protein: 7 g

Frosted Sugar Cookie Bars

Frosted Sugar Cookie Bars

Frosted Sugar Cookie BarsFrosted Sugar Cookie Bars

 

1 C. butter, softened

1½ C. granulated sugar

2 eggs, at room temperature

2 tsp. vanilla extract

½ tsp. almond extract

2½ C. all-purpose flour

1½ tsp. baking powder

½ tsp. salt

¼ C. butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

½ tsp. almond extract

3-4 T. heavy cream to thin

Pinch of salt

Food coloring, if desired

Sprinkles for topping

 

Preheat oven to 350 degrees Fahrenheit. Cream together your butter and sugar until light and fluffy. Then add in your eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat again. In a separate bowl, whisk together flour, baking powder, and salt. Then add to the dry ingredients and mix until just combined. Spray a 9 x 13 baking pan with nonstick cooking spray and line with parchment paper. Spread the batter in the prepared pan with oiled hands or an oiled spatula since the batter is sticky! Bake for 16-18 minutes. Do not overbake! Once cooled, make your frosting by mixing together the cream cheese and butter, then adding the powdered sugar and pinch of salt. Mix in the almond and vanilla extracts. While the mixer is running, slowly add in the heavy cream until the desired consistency is reached. Spread the frosting over the bars and top with sprinkles! To make it easier to get clean slices, refrigerate to chill first.

Everything Bagel Pull-Apart Bread

Everything Bagel Pull-Apart Bread

Everything Bagel Pull-Apart BreadEverything Bagel Pull-Apart Bread

 

1 package active dry yeast

1 T. sugar

1 C. warm milk

2 T. oil

2½ C. all-purpose flour + more as needed

1 tsp. salt

3 T. melted butter

⅓ C. everything bagel seasoning

 

In a stand mixer or in a large bowl, combine yeast, sugar, and milk. Let sit for 5-10 minutes to activate the yeast. Add oil, flour, and salt and mix to combine. Knead for 10 minutes either by hand or using your stand mixer. Add more flour as needed if dough is too sticky, but not too much or it will make the bread too dry. Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 1 hour. When the dough is done rising, punch it down and transfer to a floured surface. Roll the dough into a large rectangle about ¼ inch in thickness. Brush with the melted butter and sprinkle with the everything bagel seasoning. You won’t use all the butter or bagel seasoning, the rest will go on top. Cut the dough into 3-4 inch squares. It’s ok if they aren’t perfect, the bread will still turn out really well. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy bread removal. Place the dough squares in side by side. They may not quite fill the pan, but they will once the dough rises again. Place the bread in a warm place to rise until the dough rises to the edges of the pan, about 30 minutes. Preheat oven to 350 degrees Fahrenheit. Drizzle the bread with the remaining melted butter and sprinkle with the remaining bagel seasoning. Bake for 40-45 minutes until golden brown. Let bread cool in pan for 10 minutes before removing. Bread can be served warm or at room temperature.

 

Servings: 10
Serving Size: 1/10 of loaf

Calories: 215
Fat: 9 g
Fiber: 1 g
Protein: 5 g

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar MuffinsHoney-Glazed Ham & Cheddar Muffins

 

2 C. all-purpose flour

1/4 C. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

1 C. milk

1/3 C. honey

1 egg

1 and 1/2 C. chopped cooked ham

1 C. shredded cheddar cheese

1 T. butter, melted

1/4 C. honey

 

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the melted butter, milk, honey and egg. Stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped ham and shredded cheese. Divide batter evenly among prepared muffins cups, filling each one almost full. Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in pan 5 minutes before removing to a wire rack that’s been placed on a baking sheet to catch any glaze drippings. In a small bowl, whisk together the melted butter and honey for the glaze. Brush the top of each muffin evenly with the glaze. Serve warm or at room temperature.

 

Servings: 12
Serving Size: 1 muffin

Calories: 266
Fat: 10 g
Fiber: 1 g
Protein: 8 g

Strawberry Sheet Pan Pop Tart

Strawberry Sheet Pan Pop Tart

Strawberry Sheet Pan Pop TartStrawberry Sheet Pan Pop Tart

 

4 ready-to-bake pie crusts

1 and 1/2 C. strawberry preserves

3 T. softened butter, for brushing

2 C. powdered sugar

4 T. milk

Sprinkles, for garnishing

 

Preheat oven to 375°F. On a large cutting board, roll two of the ready-to-bake pie crusts together. Use a pastry wheel or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan. Gently roll the crust up and transfer it to a large sheet pan that has been sprayed with non-stick cooking spray. Spread the strawberry jam on the center of the pie crust leaving a 1-inch border around the edges. On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the strawberry jam topped crust on the sheet pan. Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the jam in. Use a toothpick to poke holes all over the top of the center of the pop tart. Brush all over the top and edges of the pop tart with the softened butter. Bake for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through the baking time. If the jam starts to seep out of the edges and you’re not using a rimmed sheet pan, either place a larger pan underneath the pan in the oven so the jam doesn’t drip into your oven or remove the pop tart and scoop the jam from the pan and then return it to the oven to continue baking. Remove the pop tart from the oven and let cool while you make the icing. In a small mixing bowl, whisk together the powdered sugar and milk until smooth and of spreading consistency. Spread icing on top of the center of the pop tart leaving the crimped edges showing. Immediately sprinkle with sprinkles. Slice and serve.

 

Servings: 24
Serving Size: 1 piece (about 2 x 4 inches)

Calories: 255
Fat: 11 g
Fiber: 0 g
Protein: 1 g

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

 

Servings: 30
Serving Size: 2 cookies

Calories: 171
Fat: 8 g
Fiber: 0 g
Protein: 2 g

Lime Meltaways

Lime Meltaways

Lime MeltawaysLime Meltaways

 

1 1/2 C. all-purpose flour

1/2 C. white rice flour (or can substitute brown rice flour)

1/4 tsp. sea salt (or can use Kosher salt)

1/2 lb. unsalted butter, room temperature

1 C. confectionary sugar, divided

Grated zest from two limes

2 T. freshly squeezed lime juice

1 tsp. lime oil

 

Whisk together all-purpose flour, rice flour and salt. Set aside. In a medium-large bowl, beat butter and 1/2 C. of the confectionary sugar until well blended (about one minute of mixing time). At low speed, mix in the lime zest, lime juice and lime oil until incorporated. At low speed, mix in flour mixture until well combined. Place dough plastic wrap and roll into a log (or divide dough in half and make two logs). Chill dough until firm, approximately 2 hours. Preheat oven to 350 degrees. Cut dough into 36-38 pieces. Roll each piece into a ball and place on a parchment paper lined baking sheet. Bake cookies for 17-18 minutes or until the tops of cookies are golden and bottoms are lightly browned. Sift some of the remaining 1/2 C. confectionary sugar over the hot cookies. Allow to cool to room temperature on the baking sheet. Put all of remaining confectionary sugar in a small brown paper bag. Place two or three cookies in the bag at a time and shake until thoroughly coated with the confectionary sugar. Or sift remaining confectionary sugar over cooled cookies. Store at room temperature in a covered container.

 

Servings: 18
Serving Size: 2 cookies

Calories: 173
Fat: 11 g
Fiber: 0 g
Protein: 1 g

Apple Fritter Cake

Apple Fritter Cake

Apple Fritter CakeApple Fritter Cake

 

3 C. (336g) peeled, cored and diced Honeycrisp apples (see notes)

1/4 C. (50g) light brown sugar

1/4 C. (50g) dark brown sugar

1 1/2 tsp. cinnamon

1 T. all-purpose flour

pinch of Kosher salt

1 C. (226g) unsalted butter, room temperature

3/4 C. (150g) granulated sugar

3 large eggs

2 tsp. vanilla

1 3/4 C. (228g) all-purpose unbleached flour

1 3/4 tsp. baking powder

1 tsp. Kosher salt

1/4 tsp. nutmeg

1/2 C. whole milk

3/4 C. (85g) confectionary sugar, sifted

1 1/2-2 T. whole milk

pinch of Kosher salt

 

Preheat oven to 350 degrees (F). Line an 8″ square metal baking pan with parchment paper. Butter the paper and set aside. In a medium sized bowl, mix together the diced apples, light brown sugar, dark brown sugar, flour and salt. Stir until the apples are coated. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes). Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time. Blend until incorporated. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and nutmeg. Then add into the mixing bowl. Mix on medium speed until the flour is blended in. Mix the vanilla into the milk. With the mixer on low, slowly pour in the milk/vanilla. Mix until fully incorporated. You should have a thick, luscious matter. Spread half of the batter in the prepared pan. Smooth with an offset spatula. Evenly top the bottom layer with 1/2 of the apple mixture. Spread the remaining batter over the first apple layer. Evenly top the batter layer with the remaining 1/2 of the apple mixture. Place the baking pan on a baking sheet. Insert into the oven. bake for 60-70 minutes or until done. Note: The cake should spring back when lightly pressed and the edges should be golden brown. Remove from the oven and let cool completely.

In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 T.) until the icing has a smooth, pourable consistency. If too thick add a little more milk. If the icing gets too thin, add a little more confectionary sugar.

Remove the baked Apple Fritter Cake from the pan and place on a cutting board. Drizzle the icing over the top of the cake. Let set before cutting. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish. Serve and enjoy. Store any leftovers lightly covered and at room temperature. Notes: (1) Dice the apples to somewhere between 1/4″ and 1/2″ size. Two large apples will yield more than enough for three C. of diced apples. (2) If you want more icing, go for it. Just increase the amount of ingredients proportionately. (3) I love baking this cake in an 8″ square metal baking pan, but if you don’t have one use a 9″ round metal baking pan. I would still recommend you cut the cake in squares. Even though you won’t get the same number of same sized squares. (4) To extend the life of the Apple Fritter Cake longer than 2 or 3 days, store covered in the refrigerator. Bring to room temperature before eating or eat chilled.

 

Servings: 16
Serving Size: 1 square (1/16 of cake)

Calories: 267
Fat: 13 g
Fiber: 1 g
Protein: 3 g

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.

 

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

Calories: 401
Fat: 17 g
Fiber: 1 g
Protein: 6 g

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.

 

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

Calories: 304
Fat: 22 g
Fiber: 2 g
Protein: 4 g

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.

Cranberry Chess Pie

Cranberry Chess Pie

Cranberry Chess Pie

 

Single pie crust

1 1/4 C. granulated sugar
1/2 C. (1 stick) unsalted butter
Zest of 1 orange
3 large eggs
7 T. all-purpose flour
1 T. cornmeal
Pinch kosher salt
1 C. buttermilk
1 T. vanilla paste (can substitute vanilla extract)
2 C. fresh cranberries, coarsely chopped

Prepare single pie crust. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, combine sugar and butter. Zest the orange into the bowl and cream together the ingredients until the mixture is light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. In a small bowl, whisk together the flour, cornmeal, and salt. In a separate small bowl or pitcher, stir together the buttermilk and vanilla paste. Add 1/3 of the dry ingredients to the butter mixture and mix just until combined. With the stand mixer set to low, add half of the buttermilk mixture and mix to combine. Add another 1/3 of the dry ingredients and mix just until combined. Add the rest of the buttermilk mixture, mixing to combine, and then the final third of the dry ingredients. Mix until combined. Scrape down the sides of the bowl to incorporate any unmixed ingredients and gently fold in the cranberries. Pour the batter into the prepared pie shell, smoothing the filling with a rubber spatula. Bake for 40-45 minutes, rotating 180 degrees half-way through. The pie is done when the top is golden brown and slightly puffed. Cool to room temperature. Serve pie at room temperature or slightly chilled.

 

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

Calories: 417
Fat: 20 g
Fiber: 1 g
Protein: 5 g

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.

 

Servings: 12
Serving Size: 1 biscuit

Calories: 197
Fat: 11 g
Fiber: 1 g
Protein: 5 g

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

 

Servings: 16
Serving Size: 1 slice (1/16 of loaf)

Calories: 178
Fat: 6 g
Fiber: 4 g
Protein: 8 g

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 350°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.

 

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

Calories: 211
Fat: 6 g
Fiber: 3 g
Protein: 3 g

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.

 

Servings: 8
Serving Size: 1 wedge

Calories: 277
Fat: 15 g
Fiber: 3 g
Protein: 7 g

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.

 

Servings: 12
Serving Size: 1 biscuit

Calories: 197
Fat: 11 g
Fiber: 1 g
Protein: 5 g

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.

 

Servings: 12
Serving Size: 1 muffin

Calories: 197
Fat: 5 g
Fiber: 1 g
Protein: 4 g

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar

2 T. vanilla paste

1 cup flour

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup unsalted butter, at room temperature

1 egg

1 T. vanilla

1 T. Whole Milk

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

 

Servings: 12
Serving Size: 5 wafers

Calories: 118
Fat: 4 g
Fiber: 0 g
Protein: 2 g

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.

 

Servings: 9
Serving Size: 1 piece (1/9 of 8×8 cake)

Calories: 319
Fat: 16 g
Fiber: 1 g
Protein: 4 g

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.

 

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

Calories: 456
Fat: 25 g
Fiber: 1 g
Protein: 4 g