Angel Food Cake

Just learn the few simple tips to making Angel Food Cake and it will be your go-to dessert this spring and summer. I used this recipe.
1 cup cake flour, sifted
⅔ cup powdered sugar
1¾ cups egg whites (from 12–14 large eggs)
1½ teaspoons cream of tartar
1 teaspoon kosher salt
⅔ cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Preheat oven to 325°. Whisk flour and powdered sugar in a medium bowl.

Beat egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed to break up egg whites, about 30 seconds. Increase speed to medium-high and beat until whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you overbeat, the meringue will look dry, grainy, and curdled). Beat in lemon juice and vanilla.

Remove bowl from mixer. Sift one-third of dry ingredients over meringue. Return bowl to mixer and beat on low speed until incorporated. Remove bowl from mixer again and repeat sifting and mixing process 2 more times. Remove bowl again and fold batter several times with a large flexible spatula, scraping and lifting batter from the bottom to make sure all ingredients are fully incorporated.

Scrape about half of batter into ungreased tube pan. Using a spoon or small offset spatula, push batter around bottom of pan, into corners, and up sides and center tube (this helps form smooth sides and eliminate air pockets); it’s okay if batter forms a little bit of a trough, with the center at a lower level than the outer edges. Scrape remaining batter into pan, spreading evenly and smoothing top.

Bake cake until top is puffed, split, golden, and springs back firmly when touched and a tester inserted into the center comes out clean, 35–40 minutes. Immediately invert pan, placing hollow part of tube over a long-necked wine or other glass bottle to elevate it (if your pan has feet, simply rest upside-down on feet). Let cool at least 1 hour, then turn right side up. The upside-down cooling is key for a cake that doesn’t deflate and sink onto itself. Using a thin metal spatula, cut around sides and loosen cake. Pull on tube to release cake from pan, then cut around tube. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Serve with berries and whipped cream or lemon curd.


Research Brownies

In my unending search for a “brownie better than a box mix” recipe I found this.


141 grams salted butter, melted
207 grams granulated sugar
2 large eggs
12 grams vanilla extract
114 grams melted milk chocolate chips
99 grams all-purpose flour
25 grams unsweetened cocoa powder
1/2 teaspoon salt
175 grams milk chocolate chips


Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
Add in eggs and vanilla extract. Whisk 1 minute. Whisk in melted chocolate until combined and smooth. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips. Pour into prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Oatmeal Cookies


One of the easiest and most delicious cookies to make.  The hardest part is knowing when to take them out of the oven.  


3 eggs beaten
1 tsp vanilla
1 cup of golden raisins
1 cup brown sugar, lightly packed
1 cup white sugar
1 cup butter, room temperature
2 1/2 cups flour
1 tsp cinnamon
1 tsp cardamom

1 tsp baking soda
1 tsp baking powder
1 1/2 cups old fashioned oats
3/4 cup chopped walnuts



Beat the eggs and vanilla, stir in the raisins, and set aside.
Preheat your oven to 350F and prepare a baking sheets with Silpat or parchment. In your mixer, cream together the butter and sugar until fluffy.

In another bowl, sift together the flour, spices, baking soda, and baking powder. Mix the flour mixture into the creamed butter.

Once the flour is incorporated, stir in the raisin mixture until well combined. Then add in the oats and walnuts and mix until completely incorporated. Scoop onto cookie sheet and bake at 350f for 8-10 minutes. Allow the cookies to cool for 1-2 minutes on cookie sheet before transferring to a wire rack to cool.


Pancake Bread


King Arthur Flour’s recipe for Pancake Bread.  I’m thinking of toasting it and slathering it with butter.


1 1/2 teaspoons soft butter
2 tablespoons flour
1 tablespoon brown sugar, packed
1 tablespoon granulated sugar
1/8 teaspoon cinnamon

1 1/2 cups flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup vegetable oil
1/4 cup buttermilk
1/4 cup heavy cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract


Preheat the oven to 350°F. Grease an 8 1/2″ x 4 1/2″ loaf pan.

To make the topping: In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble damp sand. Set aside.

To make the bread: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

In a separate bowl or 2-cup measuring cup, mix together the egg, oil, buttermilk, cream, maple syrup, optional maple flavor, and vanilla extract.

Add the liquid ingredients to the dry, stirring gently until the mixture is smooth.

Pour the batter into the prepared pan; it’ll only fill about half the pan but don’t worry, it’ll rise and dome quite a bit during baking. Sprinkle the topping evenly over the batter.

Bake the bread until the top of the loaf is a deep golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes.

Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely in the pan.

You can serve the bread as soon as it’s completely cool, but for best results remove the cooled loaf from the pan and wrap it in plastic overnight (or for at least 8 hours). This rest will allow the flavors to deepen and the texture to soften.

Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Glazed Walnut Butter Cake


The Recipe Critic provided this nutty, buttery inspiration.


1 cup butter, softened
2½ cups sugar
4 eggs
3 cups all purpose flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon all spice
1 cup milk
½ cups walnuts, chopped

¼ cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons milk, (3 if you want it to be thinner)
½ cup chopped walnuts for topping


Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9×13)

In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.

Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.

Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.

To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.

Fresh Lemon & Ginger Cake


This delicious recipe comes from Pretty. Simple. Sweet.


200 g flour
1 teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
175 g granulated sugar
1 tablespoon grated lemon zest
2 tablespoons freshly grated peeled ginger
½ cup unsalted butter, softened to room temperature
2 large eggs

¼ cup granulated sugar
2 teaspoons freshly squeezed lemon juice
2 teaspoons water


Adjust oven rack to middle position and heat oven to 320F. Grease an 8½ x 4¼-inch loaf pan and set aside.

In a medium bowl, sift together flour, baking powder, ground ginger, and salt. In a small bowl, mix together milk, vanilla extract, and lemon juice. Set bowls aside.

In another small bowl, toss together sugar, lemon zest, and grated ginger using your fingers until well combined or process the mixture in a food processor. This step is necessary to get the flavors out of the lemon and ginger.

Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture. Beat until light and fluffy, about 4 minutes. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in half of the flour mixture, followed by the milk mixture, and then the rest of the flour mixture. Do not over mix.

Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow to cool for 10 minutes before adding the syrup.

To make the syrup: While cake is in the oven, prepare the syrup. In a small saucepan, combine sugar, lemon juice, and water. Cook on medium-low heat until sugar dissolves and syrup forms. Set aside to cool.

While cake is still warm, poke the top a few times with a toothpick, then brush with syrup. Allow cake to cool completely on a wire rack. The syrup makes it extra moist, so if it’s cut while still warm, it may crumble.


Salted Peanut Tart

I got the recipe from Smitten Kitchen. 


1 cup plus 2 tablespoons flour
1/4 teaspoon fine sea or table salt
1/3 cup powdered sugar
1/2 cup unsalted butter, cold is fine, cut into a few chunks
1/2 teaspoon vanilla extract

4 tablespoons unsalted butter
2/3 cup packed light or dark brown sugar
1/3 cup honey or golden syrup
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
2 large eggs
2 cups salted peanuts
Flaky sea salt and plain sour cream to finish



Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for (updated to suggest less time as per comment responses) a few minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Apple Turnovers


This recipe is a reminder that it is worth putting in the work so that these turnovers are a quick thing to make on Tuesday morning. I made some puff pastry a while back and froze it and prepared the filling last night.


Puff pastry (if previously frozen, then leave at to defrost)
6 cups apples — peeled, cored, and diced
Juice of a lemon
4 1/2 cups water
2 cups granulated sugar
1/2 cup cornstarch
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg

1 1/2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract


Defrost puff pastry if frozen.

Make the apples the night before by placing them in a large bowl and toss with lemon juice. Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover. Cook, stirring often, until the apples soften, about 5-8 minutes. Pour into jars to cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools.

Preheat oven 400 degrees F. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Drizzles with icing or powdered sugar.


Chocolate Stout Cake


Chocolate + Stout are a great comb. It also make a great St. Paddy’s Day treat. Thanks for the recipe Smitten Kitchen.


1 cup stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Ganache
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

White Ganache
6 oz. white chocolate, melted


Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake. Place in refrigerator while melted the white chocolate in double boiler and then pour over the top.  Refrigerate for another 20 minutes.  Store in a cake container.


Irish Soda Bread with Raisins and Caraway


I don’t just make this on St. Patrick’s Day.  It is amazing with butter.


5 cups flour
1 cup sugar
1 tablespoon baking powder
1 1teaspoons salt
1 teaspoon baking soda
1cup butter cut into cubes, room temperature
2 1cups golden raisins
3 tablespoons caraway seeds
2 1cups buttermilk
1 large egg


Preheat oven to 350. Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.

Whisk first 5 ingredients in large bowl to blend. Add butter, using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until incorporated. Dough will be very sticky. Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.

Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.

Cool bread in skillet 10 minutes.

I worked with this recipe.