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.

Banana Chocolate Chunk Muffins


Celebrate your Friday morning with these bad boys.  I worked with Baker By Nature’s Recipe.


1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup honey
3 tablespoons light brown sugar
2 large eggs, at room temperature
3/4 cup sour cream
1 cup mashed ripe banana
1/4 cup coconut oil, melted
1 cup chopped chocolate chunks


In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.

In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.

Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there’s just the faintest trail of dry ingredients left. You don’t want to over mix here.

Fold in the melted coconut oil and mix until it’s just combined.

Finally, fold in the chocolate chips, mixing just until combined.

Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.

Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.

Enjoy muffins warm, or store in a covered container for up to 2 days.

Homemade Poptarts

arFKi1BNQVyzsOzBzxTlGAHuge smiles all around. I worked with Brown-Eyed Baker’s recipe.


2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter, cold and cubed
1 egg
2 tablespoons milk
Jam of your choice (I used homemade raspberry jam)

Egg Wash
1 egg
1 tablespoon milk

3/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Sprinkles if desired


Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it. In a small bowl, whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface until the dough comes together.

Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days. If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out.) Roll out one piece of dough to about ⅛-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4-inch rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.

In a small bowl, whisk together the egg and milk. Brush the egg wash on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

Refrigerate the pan with the pastries for 30 minutes.Preheat the oven to 350 degrees F.

Bake the pastries for 25 to 30 minutes, or until lightly browned. Cool slightly before serving if not using an icing. If you plan to ice the pastries, cool them completely before doing so.

Make the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. The icing should have a very thick, but still spreadable, consistency. Spread a spoonful of icing over top of each pastry and allow to sit for at least 30 minutes so the icing can set.

Store pastries in an airtight container at room temperature for up to one week.

Pastelitos De Boda


Legend has it that in Mexico these cookies are called “Little Wedding Cakes”.  Thanks to Taste of Home for the recipe.


3/4 cup butter, softened
1/2 cup confectioners’ sugar + additional for rolling cookies after baking
2 teaspoons vanilla
2 cups sifted flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup heavy cream


In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.

Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.

Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners’ sugar.


Chocolate Chipless Cookies


Sweet, chewy, brown buttery, salty…we’ve got a winner!  Thanks Completely Delicious!


10 tablespoons unsalted butter
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 large egg
1 large egg yolk
1 3/4 cup flour
1/2 teaspoon baking soda
Coarse salt, for sprinkling (optional)


Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.

Pour browned butter into a large bowl and add the sugar, brown sugar, salt and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.

In a separate bowl, combine the flour and baking soda. Add to the cookie batter all at once and stir until no streaks of flour remain.

Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren’t completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.