Irish Soda Bread

  What did you think I was going to make today?


3 1/2 cups all purpose flour

2 tablespoons caraway seeds

1 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons brown sugar

1 1/2 cups (approx.) buttermilk



Preheat oven to 425 degrees.

Lightly flour baking sheet.

Combine flour, caraway seeds, baking soda, salt, and brown sugar in a bowl.  Mix enough of the buttermilk to form a ball.

Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute.

Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.

Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

I got the recipe here.


Damn, Apple Jam Muffins


The jam in these muffins will wake you the f*ck up.


  • 3 
cups flour
  • 5 
teaspoons baking powder
  • 1 
teaspoon salt
  • 2 
tablespoons sugar
  • 1 
teaspoon vanilla
  • 50 
g butter
  • 3 
  • 1 1⁄2
cups milk
  • 12 
teaspoons apple jam
  • Powdered sugar and cinnamon to decorate


  • Preheat the oven to 400°F.  Grease muffin tins.
  • Sift the dry ingredients into a bowl (except powdered sugar and cinnamon).
  • Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten.
  • Spoon a largish tablespoon of the mixture into the bottom of the muffin form, making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apple jam into the hollow, try not to let the jam run out to the sides very much.
  • Cover the jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible. Sprinkle with a dash of cinnamon.
  • Bake at 200°C (400°F) for 15 minutes or until cooked.
  • Ease the muffins out of the form while warm and put onto a wire rack to cool.

Once cool, dust the tops with powdered sugar.

This recipe originally appeared here, but I altered it.

Boss Blueberry Scones



If you think you’ll find a better scone recipe, you are high.


1 cup (125 grams) all-purpose flour

1 cup (120 grams) whole wheat flour

Zest of 1 lemon, finely grated

3 tablespoons raw light brown sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

5 tablespoons cold butter, cut into small bits

1 cup fresh blueberries

2/3 cup (150 ml) milk (always use whole milk, everything else is boring)

1 large beaten egg

1 tablespoon coarse sugar for finishing


Heat oven to 400°F (205°C). Use a silpat or baking sheet lined with parchment.

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry cutter.

Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if possible.

Transfer dough to a well-floured counter and shape it into a roughly 1-inch tall disc. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm.

This recipe original appeared here. Thanks Smitten Kitchen.

My Big Fat Chocolate Orange Bundt Cake



You’ll thank me in the morning.

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup crème fraiche or sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, additional for greasing pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract


¾ cup Orange Marmalade


  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons Grand Marnier

This is how you make it

Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and crème fraiche in a small bowl.

Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon half the batter into the pan. Scoop teaspoons of orange marmalade trying not to go to the side. Cover with the additional cake batter. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Only lasts about a day.

Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Grand Marnier, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Original Recipe appeared here but I altered it a bit.