INGREDIENTS

Cinnamon Sugar Topping:

1/4 cup firmly packed brown sugar

1 1/2 teaspoon ground cinnamon

Coffee Cake:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter at room temperature

1 cup white sugar

2 large eggs at room temperature

1 teaspoon vanilla

1 cup buttermilk at room temperature

DIRECTIONS

Preheat oven to 350 degrees.  Butter or spray a 9 x 5 x 3 inch loaf pan. Line bottom with parchment paper.

Cinnamon Sugar Topping:

Stir brown sugar and cinnamon together and set aside.

Coffee Cake:

Whisk flour, baking powder, baking soda, and salt.

In mixer, beat butter until softened.  Add sugar and continue to beat until light and fluffy. Add the eggs one at a time beating well after one. Scrape down bowl. Beat in vanilla.  With the mixer on low, mix in flour alternated with buttermilk starting and ending with flour mixture.

Spoon  half batter into a prepared pan and smooth the top.  Sprinkle half the cinnamon/sugar mixture.  Cover with remaining batter and then sprinkle remaining cinnamon/sugar mixture. Take a wooden skewer and swirl the batter. Bake for about 55 minutes until toothpick comes out clean.  Let cool 10 minutes before taking out of pan.

I worked with this recipe.

 

 

Stupid easy and delicious.

INGREDIENTS

3 large peaches 3 large nectarines, cut into thin wedges

1/4 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

For biscuit topping

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

3/4 stick cold unsalted butter, cut into small pieces

1/4 cup boiling water

PREPARATION

Cook peaches:

Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make peach topping while baking:

Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

I got the recipe here.

Because sometimes you are out of eggs and butter.

INGREDIENTS

2 cups (250 grams) all-purpose flour

1 teaspoon baking poweder

¾ teaspoon baking soda

½ teaspoon fine salt

1 ¼ cups dark chocolate chips 60% or higher

½ cup (100 grams) sugar

½ cup (110 grams) packed brown sugar

½ cup + 1 tablespoon canola, or neutral oil

¼ cup + 1 tablespoon water

DIRECTIONS

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. It’s a good idea to freeze the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

I got the recipe here.

 

I love everything Nigella Lawson does.

INGREDIENTS

For the jam layer:

8 ounces fresh raspberries

3 tablespoons raspberry jam

2 teaspoons cornstarch

2 teaspoons vanilla

In a blender, combine the raspberries and jam and process until combined. Make a slurry of the cornstarch and vanilla extract, add to blender, and blend until smooth. Set aside for later.

For the cake and crumb topping:

3/4 cup sugar

1 cup flour

1 cup plus 2 tablespoons whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

12 tablespoons cold salted butter cut into 1/2 inch cubes

1 cup sour cream

1 large egg

1 tablespoon vanilla

2 teaspoons turbinado sugar

DIRECTIONS

Preheat the oven to 375° F and grease a 9-inch springform pan.

In a large bowl, whisk together the sugar, flours, baking powder, and baking soda. Sprinkle in butter cubes and use your fingers to rub them in—as if you were making pie dough—until mixture resembles large coarse crumbs with pea- and walnut-sized butter pieces.

Remove 1/2 cup and set it aside for the topping in a medium bowl.

To the large bowl, add sour cream, egg, and vanilla. Mix well.

Dollop a little over half of this batter into pan. With slightly damp hands, pat the batter across bottom of pan and about 1 inch up sides; the mixture will be very sticky and somewhat uneven.

Pour over the raspberry purée in an even layer over the batter, leaving a rim of dough around it. Cover with blobs of remaining cake mixture, trying to spread them as evenly as possible and using damp hands to thin them out. Don’t stress about it! (Trust me.)

Add the Demerara sugar to the reserved 1/2 cup dough and stir with a fork to mix. Sprinkle evenly over cake.

Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

Thanks to Nigella for this wonderful recipe.

This is the perfect recipe for when you run out of a box of Jiffy Corn Muffin mix.

INGREDIENTS

1 cup flour

¾ cup cornmeal

2 teaspoons baking powder

½ teasponn baking soda

¼ teaspoon salt

1 egg

1 cup sour cream

½ cup milk

1 cup raspberries

12 teaspoons raspberry jam

3 tablespoons melted browned butter

DIRECTIONS

Preheat oven to 400 degrees. Grease muffin tin.

Combine all dry ingredients into a small bowl. Whisk together the egg, sour cream, and milk. Add flour mixture into the egg mixture. Fold in melted browned butter. Do not overmix. Folks in raspberries.

Use a small ice cream scoop and put one scoop in each muffin tin. Add a teaspoon of jam on top of each one and then cover with another scoop of muffin batter. Take for 15 to 18 minutes until golden brown.

When you bake for people at work they bring you ingredients. This week, Sara brought me lemons from her garden and vanilla bean from Tahiti. So guess what I made?

INGREDIENTS

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, room temperature preferred

2 teaspoons vanilla extract

1 and 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

zest + fresh juice of two medium lemons

 

BUTTERCREAM

1 cup (230g) unsalted butter, softened to room temperature

3-4 cups (360-480g) confectioners’ sugar

1/4 cup (60ml) heavy cream2

2 teaspoons vanilla extract

1/4 teaspoon salt, to taste

additional lemon zest for decoration, if desired3

 

 

INGREDIENTS

Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.

 

Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point.

Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.

Make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3-4 minutes until smooth and creamy. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet. Frost cooled cupcakes. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.

 

I worked with this recipe.

 

 

 

My son always orders these types of cookies at the bakery so I thought I would make them for him. One bite and you will feel like a kid again.

INGREDIENTS

3 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

1 cup unsalted butter

1/4 cup yogurt

1 1/4 cups granulated sugar

1 large egg

2 teaspoons vanilla extract

Sprinkles

DIRECTIONS

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat yogurt, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Use a small ice cream scoop to make balls of dough and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the palm of your hand to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

Fudge Butter is back!

INGREDIENTS

4 cups flour

4 tablespoons kosher salt

1/2 teaspoon yeast

Approx. 2 cups water

1/2 cup chopped chocolate

1/2 cup chopped walnuts

Mix dry ingredients together and then add water slowly until dough is a little sticky.  Fold in chocolate and walnuts.  Cover and leave overnight.

In the morning, preheat oven to 475 degrees and put dutch oven (any oven safe covered pot will work) in oven to heat.  You need a really hot oven and dutch oven.  Remove dutch oven from oven.  Flour hands and a top of bread.  Carefully plop dough into pot and sprinkle wheat germ over the top.  Cover and bake for 30 minutes.  Remove lid and let bread brown for about 10-15 minutes.  Remove from oven, tip bread from dutch oven and let cool on counter.

Sara is a new mom but an old soul–and a dear friend. She sent me this recipe during the week so I had to make them. It is from Alton Brown. I need to work on my biscuits so I took this opportunity to do just that. 

INGREDIENTS

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons butter

2 tablespoons shortening 

1 cup buttermilk chilled

DIRECTIONS

Preheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Cinco de Mayo is the perfect time to attempt this amazing cake.

INGREDIENTS

Cake:

6 3/4 ounces cake flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

8 ounces sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

Glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

Topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

DIRECTIONS

Cake:

Preheat the oven to 350 degrees F. Lightly butter and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

Glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

 

I got the recipe here.