Brown Butter Pecan Cookies


I’m obsessed with these cookies.


3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup chopped pecans, toasted
Coarse-flake sea salt for sprinkling (preferably fleur de sel)


Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.

In a saucepan over medium heat, brown the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Stir in the toasted pecans. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 15 minutes.


GF Birthday Cake


Because everyone deserves a delicious birthday cake! I made up the cake recipe but I used the King Arthur Flour frosting.

2 1/2 cups almond flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 eggs at room temperature
1 cup sugar
1 tablespoon vanilla
1/2 cup melted butter

1 1/4. ups cocoa powder (sifted)
1 cup + 3 cups powdered sugar (sifted)
1/4 teaspoon salt
1/3 cup hot water
1 tablespoon vanilla
1 cup butter at room temperature


Preheat oven to 325 degrees F. Grease and line the bottom of two round cake pans. In a stand mixer with a paddle attachement, mix together the almond flour, sugar, cocoa powder, baking soda, and salt in a bowl.  Add vanilla and melted butter and mix until combined. Evenly pour batter into prepared pans and bake for approximately 20-25 minutes until a toothpick comes out clean.  Let cool for 10 minutes in pans and then take them out and let them cool completely before frosting.

For the frosting, place the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt in the bowl of your stand mixer and stir. Stir in the water and vanilla, scraping the bowl if necessary. Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula; does it seem nicely spreadable? If it’s too stiff, beat in water (1 teaspoon at a time) until it’s the consistency you want.

Frost when cake is completely cool.  Store covered in a airtight container. 


Chocolate Cake Topped with Ganache

Friday night treat for me and my man.  I got the recipe here.


3/4 cup boiling water
2 ounces 53% cacao dark baking chocolate, coarsely chopped
2 tablespoons butter
3/4 cup sugar
1/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


1/4 cup half-and-half cream
3 ounces 53% cacao dark baking chocolate, coarsely chopped
Confectioners’ sugar and baking cocoa, optional


Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.

Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.

For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.

Refrigerate until serving. If desired, sprinkle confectioners’ sugar and cocoa. Cut into wedges.


Friday Cake


There is only one way to start the weekend! I worked with this recipe.


1/2 cup butter softened
1/2 cup solid vegetable shortening
2 cup sugar
3 eggs seperated
2 cups all-purpose flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon good vanilla extract
1 and 1/2 cups unsweetened coconut 
1 cup finely chopped walnuts


1 1/2 cups butter, at room temperature
5 cups powdered sugar sifted
1 tablespoon vanilla
3 tablespoon heaving whipping cream

1/4 cup of unsweetened coconut flakes
1/4 cup walnuts


Preheat oven to 350 degrees F. Spray or grease and 3 8-inch round cake pans. Separate eggs and beat whites until stiff. Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda in another bowl; stir to combine. Add flour mixture alternately with buttermilk. Add vanilla.  Finely chop walnuts and coconut and then mix in.  Fold in egg whites.
Pour batter into cake pans. Bake at 350 degrees F for 25 minutes.  Test at 20 minutes and make sure there are no crumbs on the toothpick.  Cool on a wire rack before frosting.
For Buttercream, cream butter, slowly add the confectioners sugar one cup at a time.
Add vanilla and whipping cream. Beat until smooth. For the topping, put the coconut flakes and the walnuts into a food processor until they become powdery.  Frost cake when it is cool and sprinkle on topping.  Cover until ready to serve.

Lemon Coffee Cake


I got some lemons from a co-worker today and I thought about a lemon coffee cake.  If you can think about it, then a recipe exists!  This is truly delicious.


Crumb Topping
3/4 cup all purpose flour
6 tbsp brown sugar
1/2 tsp salt
1 tbsp lemon zest
6 tbsp cold unsalted butter, cut into smaller pieces

1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
4 tbsp lemon zest, from about 2 lemons
2 tbsp fresh lemon juice
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream

1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
5 teaspoons milk


Make the crumb topping first. In a medium sized mixing bowl, combine the flour, brown sugar, salt and lemon zest. Add the cold butter pieces, use your hands or a pastry blender to cut the butter into the dry ingredients. Once the butter is cut in (pea sized pieces of butter are good!) place the crumb topping in the fridge.

Remove the eggs and sour cream from the fridge so they can become room temperature. Preheat the oven to 350º F.

In a medium mixing bowl, combine the flour, salt, baking soda, and baking powder. Set aside.

In a large mixing bowl, beat the butter and sugar together with a mixer for 2 minutes. Add in the eggs, lemon zest, and lemon juice, beat again until incorporated.

Add in the sour cream, mix with a spatula.

Add in the dry ingredients, half at a time, mixing by hand with a spatula just until incorporated.

Spray an 8×8 inch baking dish with non-stick spray. Transfer the lemon cake batter to the pan and spread evenly.

Remove the crumb topping from the fridge, spread it evenly over the cake, breaking up large pieces as needed.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool, serve.

Vegan Apple & Walnut Cake


Celebrating Kaia’s birthday with this vegan treat found here.


1½ cups all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup canola oil
¼ cup water
2 teaspoons pure vanilla extract
1 tablespoon white or apple cider vinegar
3 apples, peeled and thinly sliced
1/2 cup chopped walnuts
Powdered sugar for serving


Preheat the oven to 350°F. Lightly grease a 9-inch round pan and line with parchment paper. Grease again.

In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk oil, water, vanilla, and vinegar. Pour wet ingredients into the dry ingredients and mix with a large spoon until just combined. Do not overmix. Batter will be very thick, but the apples will release moisture as they bake.

Arrange some of the apples in a circular pattern to cover most of the bottom of the prepared cake pan. Then gently fold in the remaining apples and chopped walnuts into the batter. Spoon the bat- ter into the pan, being careful not to disrupt the apple pat- tern on the bottom. Use a spatula or your fingertips to pat it evenly into the pan.

Bake for 40 to 45 minutes, or until the center is set and the cake is lightly browned on top. Rotate the cake halfway through baking time.

Once cooled, run a knife around the edges to loosen the cake, and gently unmold so that the apple design is on top. Peel off the parchment paper. Dust with powdered sugar and serve.

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.