There are so many chocolate chip cookie recipes out there. So many. But I never feel like I can settle with one recipe, even if it’s spectacular. This is my latest addition to the ever-growing catalogue of chocolate chip cookie recipes, and it is not…
Tender brioche dough filled with an aromatic mixture of sugar, cardamom and orange zest, baked until golden, and coated in a simple glaze. The smell of the bright orange mingling with warm spice coming from your oven will have you salivating with anticipation.
Sugared Brioche Buns- Simple. Sweet. Perfect.
If you have leftover brioche dough, you should probably make these. They are incredibly simple, and I cannot imagine a more perfect accompaniment to a hot cup of tea.
Sugared Brioche Buns
- Step 1 Line a muffin tin with 8 paper liners, or place 8 free standing paper baking cups on a baking sheet.
- Step 2 Divide dough into 8 equal portions.
- Step 3 Shape each portion into a tight ball and place in a paper liner.
- Step 4 Cover loosely with plastic wrap and place in a warm spot to rise until doubled in size, about 2-2 1/2 hours.
- Step 5 Meanwhile, whisk together the egg and water to create an egg wash.
- Step 6 Preheat oven to 350 degrees.
- Step 7 Once buns have finish rising, use a pastry brush to gently coat the tops with the egg wash.
- Step 8 Sprinkle the tops with the pearl sugar.
- Step 9 Bake for 20-25 minutes or until golden brown. (Begin checking around 17 minutes as oven temperatures vary.)
- Step 10 Let cool on wire rack for 10 minutes. Enjoy!
Cheese danishes are a long-time favorite of mine. I will choose one from a menu pretty much whenever they are available, and I have rarely left Starbucks without one in hand. I have made them several times using frozen puff pastry, but after discovering a…
Brioche. Soft, tender, versatile brioche. My new favorite thing. I’ve made plenty of sweet breads, but none compare to this one. The dough is rich with butter and eggs, and slightly sweet. It’s fantastic. But the best thing about it is you can let your…
This is a fluffy vanilla snack cake topped with a rich chocolate frosting. The recipe is simple and the batter comes together in just a few minutes, so you’ll be eating cake in no time!
The recipe uses the one bowl method. You start by whisking together all of the dry ingredients in a large mixing bowl.
Next you add the remaining ingredients to the bowl.
Using a hand mixer, mix on low speed for two minutes.
Pour batter into prepared pan and bake for 30 minutes or until golden brown and the top springs back when gently pressed.
Allow cake to cool completely before covering with chocolate frosting.
One Bowl Vanilla Snack Cake
A simple vanilla snack cake with rich chocolate frosting.
- 2 cups cake flour
- 1 1/3 cups granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2/3 cup whole milk
- 1 tsp vanilla extract
- 1 stick unsalted butter (melted)
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup whole milk
- 1 tsp vanilla extract
- pinch kosher salt
- Step 1 Preheat oven to 350 degrees.
- Step 2 Spray a 9″ square cake pan with nonstick baking spray.
- Step 3 Make the batter- In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and kosher salt.
- Step 4 Add the eggs, oil, milk, and vanilla.
- Step 5 With an electric mixer, mix on low speed for 2 minutes.
- Step 6 Pour batter into prepared pan.
- Step 7 Bake for about 30 minutes or until golden brown and top springs back when gently pressed.
- Step 8 Set aside to cool completely.
- Step 9 Make the frosting- Place all frosting ingredients in the bowl of a stand mixer.
- Step 10 With the paddle attachment, mix on medium low speed for 3 minutes or until completely smooth.
- Step 11 When cake is completely cool, use an offset spatula or a spoon to cover the cake with the frosting.
This creamy, delicately spiced dessert is very satisfying. If you’re looking to shake up your Thanksgiving dessert spread, look no further. This is the one. It is a no cook recipe, so it comes together in minutes. It does need to chill for a few…
These are my current favorite muffins. They are sweet, salty, and delicious! I found this gem in an awesome cookbook called Sugar Rush, by Johnny Iuzzini. This recipe has a few extra steps, so they are a bit more time consuming than your average muffin,…
School has started, the air is crisp, and the colorful leaves have begun to fall. This can only mean one thing; it’s time for some fall baking. Apples and spices scream fall baking, so I thought I would whip up an applesauce spice cake to welcome my favorite season.
This spice cake has a little bit more of a grown up flavor, with a cream cheese icing that’s not too sweet, and thin layers of salted caramel.
The flavors work really well together. It was simply meant to be.
I like to take the cream cheese for the frosting out of the fridge once the cakes come out of the oven so it can soften while the cakes cool.
Applesauce Spice Cake
- For the cake:
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. allspice
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 sticks softened butter
- 4 eggs (at room temperature)
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups unsweetened applesauce
- For the caramel:
- 1 bag Kraft caramel bits
- 3 tbsp. heavy cream
- 1/2 tsp. salt
- For the icing:
- 2 8oz. bricks cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp. lemon juice
- Step 1 For the cake: Preheat oven to 350 degrees. Spray 3 8″ round cake pans with non-stick baking spray.
- Step 2 In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
- Step 3 Place butter and both sugars in bowl of stand mixer fitted with the paddle attachment. Beat on medium-low until fluffy, about 3 minutes.
- Step 4 Add the eggs and vanilla and continue beating until well combined.
- Step 5 With the mixer running on low speed, add the dry ingredients in three batches, alternating with the buttermilk.
- Step 6 Add the applesauce and mix until just combined.
- Step 7 Remove the bowl and give it a good stir with a rubber spatula to ensure the batter is thoroughly mixed. Divide the batter evenly between the prepared pans, and bake for 25-30 minutes, rotating halfway through baking time.
- Step 8 Allow cakes to cool completely before icing.
- Step 9 For the caramel: Place caramel bits and cream in microwave safe bowl. Microwave in 30 second intervals, stirring well after each, until completely melted and smooth.
- Step 10 Stir in salt. Set aside.
- Step 11 For the icing: Place softened cream cheese in bowl of stand mixer and beat on medium low until smooth.
- Step 12 Add the powdered sugar one cup at a time, beating well after each addition. Start at low speed so the powdered sugar doesn’t fly out of the bowl.
- Step 13 Add the lemon juice and beat on medium speed until smooth.
- Step 14 Assemble the cake: Trim tops of cakes to create a level surface. Start with one cake on a cake stand. Spread a thin layer of caramel followed by a layer of icing.
- Step 15 Repeat twice.
- Step 16 Spread the remaining icing around the sides of the cake, scraping excess to give that naked cake look.
- Step 17 Drizzle any remaining caramel decoratively over the cake.
Sheet cake is one of those desserts that I make several times throughout the year because it’s so easy and very tasty. My son requests it frequently. Like every other week. Even though the original is very good, sometimes it seems a bit boring. Enter…