Archives for : BAKING

Honey Whiskey Apple Cake



2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan

2 1/2 cups all-purpose flour (315 grams), plus more to dust the pan

3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey

1/2 cup (90 grams) candied ginger, chopped

1 3/4 cup (330 grams) light brown sugar

4 large eggs, at room temperature

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 1/2 teaspoons (3 grams) ground cinnamon

1 teaspoon (5 grams) fine sea salt

1/2 teaspoon grated nutmeg

1 cup (227 grams) sour cream

1 tablespoon (15 grams) vanilla extract

1 1/2 teaspoon (5 grams) finely grated lemon zest

2 medium Granny Smith apples (about a pound, 454 grams), peeled, cored, and coarsely grated

1 cup (120 grams) finely chopped, toasted pecans

1/2 cup (100 grams) granulated sugar

Juice of 1/2 lemon (20 grams).

1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.

3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.

4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

5. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.

6. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Yield: 10 to 12 servings.




Chocolate Hazelnut Swirled Banana Bread


nutella banana bread




Banana bread base recipe is adapted from Joy the Baker’s Chocolate Bourbon Banana Bread found in her book Joy the Baker’s Cookbook.

2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter
2 eggs
1 cup granulated sugar
1 1/2 cups mashed bananas (about 3 medium bananas)
2 tsp vanilla extract
3/4 cup chocolate hazelnut spread (something comparable to Nutella) 
Preheat oven to 350. 
Sift together, flour, baking powder, salt, and cinnamon into a large mixing bowl. Set aside. 
Cream butter and sugar together until light and fluffy. 
Add in eggs one at a time, and mix until incorporated. 
Mix in banana mash and vanilla. Once the mixture is full mixed, fold in try ingredients. 
Mix batter together until everything is combined. 
Heat hazelnut spread in microwave for about 20 seconds or until it is melted. 
Spread half of your banana bread batter into the bottom of a greased bread pan, drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread. 
Bake for one hour or until a toothpick is inserted and comes out clean. 

Chicken Pot Pie With Butternut Squash & Bacan


Author: Jennifer Farley
Serves: 6 servings
for the pâte brisée dough:
  • 12 ounces all-purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
for the filling:
  • 5 cups butternut squash, diced small
  • 4 slices bacon, cooked and chopped
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 3 cups broccoli, chopped into bite sizes pieces
  • 4 cups rotisserie chicken, shredded
for the sauce:
  • 3 ounces all-purpose flour
  • 3 ounces unsalted butter
  • 3 cups chicken stock (preferably homemade)
  • 1 cup heavy cream
  • ½ teaspoon salt
prepare the dough:
  1. Add flour, butter and salt into a food processor.
  2. Pulse on and off until the mixture is crumbly.
  3. Add the water with the machine running just until the dough forms a ball. The less you process the dough, the better the final product will be.
  4. Wrap the dough in plastic and chill for at least 2 hours.
prepare the filling:
  1. Boil a large pot of water. Cook the butternut squash until tender, approximately 10 minutes. Drain and set aside.
  2. In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and garlic until tender and lightly caramelized, then add the broccoli. Cook until the broccoli is tender (a slight crunch is ok, it will go back in the oven). If the bottom of the pan browns too much during this process add some water and scrape up the brown bits as you go, incorporating them with the vegetables. Stir in the butternut squash, chopped bacon and chicken. Set aside.
prepare the sauce:
  1. Melt the butter over medium-low heat and then stir in the flour. This is known as a roux. Whisk the butter and flour constantly for several minutes until it has thinned out and has a nutty aroma. Stir in the chicken stock, cream and salt. Whisk for several minutes as the sauce thickens to a gravy consistency.
  2. Combine the sauce with the filling and ladle into 6 souffle sized ramekins (4½ inches in diameter). Fill them as much as possible to prevent the dough from sinking. You can also use a deep dish pie pan; just freeze the excess dough. Set aside.
  3. Create an egg wash by whisking together the egg with a splash of water and a pinch of salt. Set aside.
  4. Using just a bit of flour, roll out the dough to approximately ¼ inch thick. Use a knife or pizza cutter to make rounds that are 1 inch wider than the ramekins. You can re-roll the dough as needed. If it gets too soft during the process, allow the dough to chill until it firms up again.
  5. Brush the rim of each ramekin with egg wash and place the dough on top. Fold the excess dough under and use a fork to crimp and secure the edges to the ramekin. Use a knife to make 3 small slits in the center of each ramekin.
  6. Place ramekins in the freezer for 20 minutes or the refrigerator for at least 30 minutes.
  7. Preheat the oven to 400 degrees. Place the ramekins on a baking sheet. Brush the top of the dough with egg wash and bake for 25 minutes or until the tops are golden and firm. Serve hot!
You can use either 6 souffle-sized ramekins or a deep dish pie pan. You can use store-bought pie dough instead of making your own.


The Pumpkin Bread I Can’t Stop Eating:By Giulia Melucci




Makes 1 loaf, 6 to 8 servings

  • 1cup sugar
  • 1/2cup olive oil, extra virgin or any other kind
  • 2 eggs
  • 1cup canned pumpkin puree
  • 1 good baking apple such as Cortland or Northern Spy, grated (you should have 1 cup grated apple)
  • 3/4cups all purpose flour
  • 3/4cups whole wheat flour
  • 1/2teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 1/2teaspoon baking soda
  • 1/4teaspoon baking powder
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees. Grease a 9-inch loaf pan whatever way you please (I use Pam baking spray).
  2. Whisk together the sugar and oil until blended, then add the eggs and pumpkin. Lay out two paper towels, stacked on top of one another. Lay the grated apples over the paper towels. Roll up the paper towels into a log and squeeze gently to remove excess juices from the apples. Add the grated apples to the pumpkin mixture and mix to combine.
  3. In another bowl, stir together the flours, spices, salt, baking powder and baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Mix in the walnuts and let batter rest for 15 to 20 minutes.
  4. When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes. Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.


Pecan Pie Cake


  • 2 cups pecans, chopped
  • 3/4 cup butter, softened
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup chopped pecans
  • 1/3 cup caramel sauce
  • 1/3 cup light cream


  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 3/4 cup dark corn syrup
  • 2 egg yolks
  • 1 egg
  • 1 1/2 cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating (optional)
  • Cream for serving



  1. Preheat oven to 350 degrees.
  2. Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
  3. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  4. With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
  5. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
  6. With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
  7. Divide batter between the 3 prepared pans.
  8. Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
  9. Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
  1. Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
  2. Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
  3. Assembly

    1. Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
    2. Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
    3. Refrigerate at least 2 hours before serving.
    4. To serve, slice cake and drizzle each slice with about 2 tablespoons fresh cream before serving.

Yellow Cake with Chocolate Frosting




For the Cake:
  • 2 sticks unsalted butter, room temperature
  • 1/3 cup canola oil
  • 1/2 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 3 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon butter extract
For the Frosting
  • 2 sticks unsalted butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk


For the Cake:
  1. Preheat the oven to 350 degrees.
  2. Prepare 3 9″ round baking pans with non-stick baking spray and put aside.
  3. In the bowl of your mixer, add softened butter, canola oil, salt and sugar and cream on high until fluffy and smooth (about 5 minutes).
  4. Next, add one egg and egg yolk at a time to the bowl and beat on medium until well incorporated.
  5. In a separate large bowl, sift cake flour and baking powder together.
  6. Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate.
  7. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
  8. Finally add vanilla extract and butter extract to mixer and finish beating on low until everything is well mixed.
  9. Make sure to scrap the bottom of the bowl as well.
  10. Evenly add cake mixture into prepared baking pans and place in oven to bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean but don’t overbake (crucial not to overbake this cake)!!
  11. Remove cakes and oven and rest in pans for 10 minutes.
  12. Next remove layers from pans and place on cooling racks for one hour.
  13. Wrap each layer in plastic wrap and place in the freezer for 1 hour to make it easier to work with when assembling the cake.
For the Frosting
  1. Add butter, confectioner’s sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
  2. Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
  3. Frost each layer of cake with frosting then frost the end.


Nectarine Pie

Author: Jennifer Farley
Serves: 8
  • 12 ounces (2½ cups) all purpose flour
  • 2 ounces (1/4 cup) granulated sugar
  • ½ teaspoon kosher salt
  • 8 ounces cold unsalted butter, cut into small pieces
  • ⅓ cup cold water
  • 3½ pounds ripe nectarines (approximately 6-7)
  • 1½ tablespoons fresh squeezed lemon juice
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ teaspoon ground cinnamon
  • a few gratings of fresh nutmeg
  • ⅛ teaspoon kosher salt
  • 3 tablespoons cornstarch
  • 1 tablespoon milk or cream
  • 1 tablespoon raw turbinado sugar (granulated sugar may be substituted)
prepare the dough
  1. To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
  2. Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
  3. With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
  4. Divide the dough into ⅓ and ⅔ portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
prepare the filling
  1. Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
  2. Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
  3. In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
assemble the pie
  1. Preheat the oven to 425 degrees F.
  2. On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9½ inch pie pan. There should be a slight overhang.
  3. Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
  4. Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
  5. Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
  6. Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).
filling & topping adapted from Smitten Kitchen’s peach pie



Strawberry Layer Cake

Author: Jennifer Farley
Serves: 3 8″ or 9″ cakes
  • ¼ cup strawberry puree, room temperature (made from fresh or frozen strawberries)
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fresh orange juice
  • 10 ounces all purpose flour
  • 3 ounces potato starch
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of 1 orange (about 1 tablespoon)
  • 12 ounces sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • Thinly sliced strawberries for layering
  1. To make strawberry puree, simply place a handful of fresh or frozen strawberries in a blender and puree until smooth. Divide into ¼ cup for the cake and ½ cup for the buttercream.
  2. Preheat the oven to 350 degrees F. Prepare 3 cake pans. My method is to spray them with a baking spray that contains flour (I like Spectrum), then line them with a parchment round, and then lightly spray the parchment. You can use butter/shortening and flour if you prefer. Set aside.
  3. In a medium bowl, combine the puree, milk, vanilla, and orange juice.
  4. Sift together the flour, potato starch, baking powder, salt and zest.
  5. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.
  6. Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.
  7. Divide the batter evenly between the cake pans. Use a kitchen scale if possible to ensure even layers. Spread the batter evenly with a small offset spatula. The original recipe was scaled for 8″ pans so if you’re using 9″ (like I did), the batter won’t reach the top of the pans. This is fine.
  8. Bake for 20-25 minutes, until a toothpick comes out clean.
  9. Allow them to cool for several minutes in the pan. Carefully invert onto a cooling rack or onto cardboard cake rounds lined with parchment (this is my preferred method). Allow to cool completely. Once cool, you can wrap the cakes well in plastic wrap and store them at room temperature for two days, the refrigerator for five days, or the freezer for several months.
Cake Assembly
  1. Place the first layer of cake on a revolving cake stand. I prefer to leave the bottom cake round in place so it’s easy to transfer the finished cake to a display stand (but remember to remove the parchment paper!).
  2. Spread approximately one cup of buttercream on top and spread it around evenly with an offset spatula. Layer thin strawberry slices on top of the buttercream. Top the strawberries with a bit more buttercream.
  3. Repeat with the second layer (remove the cake round this time).
  4. Place the 3rd layer on top. Frost with a thin layer of buttercream. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of buttercream.
  5. Cover the entire cake with a final layer of frosting. For decoration, I used some fresh cream whipped with sugar and vanilla, topped with strawberries.
Strawberry Buttercream
  • 16 ounces sugar
  • ½ cup water
  • 1 teaspoon Karo corn syrup
  • 6 ounces egg whites
  • 20 ounces (5 sticks) butter, cubed at at room temperature
  • ½ cup strawberry puree
  • 1½ tablespoon fresh squeezed orange juice
  • optional: 1-2 drops red food coloring
  1. Add sugar and water to a medium sauce pot; stir briefly to combine. Use a wet thumb or paper towel to clean any excess sugar on the sides of the pot. Add the corn syrup, cover, and turn the heat to high.
  2. While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment.
  3. Remove the cover from the sauce pot after some steam has formed. This prevents sugar crystallization. Cook the sugar to the soft boil stage, 235-240 degrees F (use a candy thermometer).
  4. Turn the mixer speed down to medium and slowly (very slowly) pour the syrup down the side of the bowl into the meringue. Don’t pour the syrup directly into the meringue or you’ll wind up with an egg white omelette.
  5. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Continue mixing on high until the mixture has reached room temperature. I place ice packs along the outside of the bowl to speed up the process, but this can still take 10-15 minutes.
  6. Once the meringue is room temperature, slowly begin incorporating the soft butter. Once all of the butter has been incorporated, add the strawberry puree, orange juice and food coloring.
This makes slightly more than you will need for this cake. Freeze the remainder in a plastic baggie.

Gluten-Free Caramelized Pineapple Upside-Down Cake



  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, divided
  • 1 vanilla bean, split lengthwise
  • 6 (1/2-inch-thick) slices fresh pineapple $


  • 1/4 cup dark rum
  • Cooking spray
  • 5 ounces gluten-free multipurpose flour (such as King Arthur Flour; about 1 cup)
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup light sour cream


  • 2 tablespoons canola oil
  • 2/3 cup granulated sugar

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  • 2 large eggs




  1. 1. Preheat oven to 350°.
  2. 2. Combine brown sugar, 2 tablespoons butter, and vanilla bean in a large skillet over medium heat; cook 6 minutes or until butter melts and sugar dissolves, stirring frequently. Add pineapple in a single layer. Carefully pour rum over pineapple; tilt pan to ignite. Simmer 5 minutes on each side or until slightly tender and caramelized. Remove vanilla bean.
  3. 3. Coat a 9-inch cake pan with cooking spray. Arrange pineapple in a single layer in bottom of pan; pour sugar mixture over pineapple, tilting pan to coat bottom evenly.
  4. 4. Weigh or lightly spoon multipurpose flour into a dry measuring cup; level with a knife. Combine multipurpose flour, almond flour, baking powder, salt, and baking soda; stir with a whisk. Melt remaining 2 tablespoons butter in a microwave-safe dish at HIGH for 35 seconds. Place melted butter, sour cream, and oil in a bowl, stirring well with a whisk.
  5. 5. Place granulated sugar and eggs in a large bowl; beat with a mixer at high speed 5 minutes or until fluffy. Reduce speed to medium. Add flour mixture and sour cream mixture alternately to egg mixture, beginning and ending with flour mixture. Spoon batter over pineapple, spreading evenly. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from edges of pan with a knife; invert onto a plate.

Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Not Yo’ Mama’s Banana Pudding

  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
  • Directions

    Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

    In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Pink Lemonade Cake

10288703_10152626399496019_4460485079511499276_nPink Lemonade Cake

cup butter
3 1/3
tablespoon baking powder
teaspoon salt
cups sugar
Red food coloring
1 1/3
cups milk
cup frozen lemonade concentrate, thawed
teaspoon pure lemon extract
Recipe Lemonade Butter Frosting

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
  2. Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
  3. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
  4. Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
  5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
  6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
From the Test Kitchen

Evenly color layers

To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.

How To Split Layers

To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.


Balsa wood blocks are sold at crafts stores.

Lemon Garnish

Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.

Lemonade Buttercream Frosting

cups (6 sticks) unsalted butter, softened
16 ounces jars marshmallow creme*
cup frozen lemonade concentrate, thawed
teaspoons pure lemon extract

  1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
  2. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.
From the Test Kitchen

Room-temperature butter ensures that the frosting will be creamy and spreadable.

* If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.

Nutrition Facts (Pink Lemonade Cake)

    Per serving:

  • 583 kcal cal.,
  • 32 g fat
  • (20 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 124 mg chol.,
  • 442 mg sodium,
  • 72 g carb.,
  • 1 g fiber,
  • 47 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Texas Roadhouse Rolls





4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

Cardamom Vanilla Bean Layer Cake

Serves: 1 8-inch triple layer cake
Cardamom Vanilla Bean Layer Cake
  • 10½ ounces all purpose flour
  • 3 ounces (9 tablespoons) cornstarch
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1½ tablespoons ground cardamom
  • 4 vanilla beans
  • 1½ cups half and half (or 50% cream and 50% whole milk)
  • ¼ cup brandy
  • 2 tablespoons pure vanilla extract
  • 9 ounces (2¼ sticks) unsalted butter, room temperature
  • 21 ounces granulated sugar
  • 6 large eggs, room temperature
Cardamom Vanilla Bean Buttercream:
  • 12 ounces granulated sugar
  • ¼ cup + 2 tablespoons water
  • 1 teaspoon corn syrup
  • 5 egg whites
  • 16 ounces (4 sticks) unsalted butter, cubed and at room temperature
  • 2 vanilla beans
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon ground cardamom
Prepare the cake
  1. Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
  2. Whisk together the flour, cornstarch, baking powder, salt and cardamom in a medium bowl.
  3. Slice 4 vanilla beans in half lengthwise with a small paring knife. Use the dull side of the knife to scrape out all of the seeds. Add the seeds to the dry ingredients and separate any large clumps.
  4. In a separate small bowl, combine the half and half, brandy and vanilla extract.
  5. In a stand mixer with the paddle attachment, cream the butter and sugar together on medium high speed for several minutes. On low speed, add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, quickly alternate between adding the dry and liquid ingredients (ending with the dry) until just combined. Scrape down the sides well, making sure to reach the bottom of the bowl.
  6. Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
  7. Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.
Prepare the frosting
  1. Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
  2. While the sugar is cooking, whisk the egg whites on high in a stand mixer with the whisk attachment until a soft peak has formed.
  3. Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
  4. Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
  5. While the meringue is cooling, scrape the seeds from the remaining two vanilla beans.
  6. Once the meringue is at room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the vanilla bean seeds, vanilla extract and cardamom.
Assemble the layers
  1. Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
  2. Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don’t forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting.
  3. Cake is best when served at room temperature.
To get clean slices when cutting the cake, use a long, sharp knife. Run it under hot water, wipe it dry and immediately cut one slice in a straight down, non-sawing motion. Don’t pull the knife up, pull it straight out toward you. Then repeat the process for the other side, starting with the hot water.

Also, Italian meringue buttercream can be a finicky thing. I’ve run into issues with it breaking in the past if the environment isn’t perfect. Here’s a great article with tips on how to solve common buttercream issues:

Buttermilk Pie: Southern Classic


Photo: Iain Bagwell; Styling: Caroline M. Cunningham


  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tablespoon loosely packed lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Perfect Pastry Crust
  • Garnishes: fresh berries, whipped cream, fresh mint


  1. 1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.
  2. 2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Rhubarb Upside-Down Cake




Author Notes: Melt rhubarb, butter, sugar together in a cast iron skillet, then lay down clumps of sturdy dough onto the warm fruit, less like a blanket and more like.

Serves 8 to 10

  • 1 1/2cup sugar, divided
  • 4tablespoons unsalted butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled
  • Zest of one lemon
  • 1tablespoon plus 2 teaspoons fresh lemon juice
  • 2teaspoons vanilla extract
  • 1/2teaspoon kosher salt, divided
  • Scant 1 pound rhubarb, trimmed and cut into 1-inch pieces
  • 2 1/2cups all-purpose flour
  • 2teaspoons baking powder
  • 1/3 whole milk
  • 2 eggs, lightly beaten
  • Ice cream or whipped cream for serving, optional
  1. Heat oven to 375° F. Melt 1 cup of the sugar, 4 tablespoons butter, lemon zest and juice, vanilla, and 1/4 teaspoon of salt in a 9-inch cast iron skillet over medium heat. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally, until rhubarb is tender and slightly caramelized, 6 to 8 minutes, depending on the thickness of your rhubarb stalks.
  2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-size pieces. Like Phyllis Grant would say, make like you’re snapping your fingers. Add milk and eggs and stir until a soft, sticky dough forms. If your eggs are on the small side, you may need an extra splash of milk for the dough to come together.
  3. Place pieces of dough over the hot rhubarb mixture, trying to cover the entire surface. It will feel a little like you’re making a cobbler, but the dough will rise up and fill in any holes you’ve left. Bake on a baking sheet until the cake is golden and cooked through, about 30 to 35 minutes. Remove skillet from oven and let the cake rest for about 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like, but it’s just as good plain.

By Kenzi Wilbur





2 c. crushed graham crackers2 tsp. grated orange rind2/3 c. melted butter


2 eggs, separated2/3 c. sugar1 1/4 tbsp. gelatin1/4 tsp. salt1/2 c. evaporated milk1 1/2 tsp. grated orange rind12 oz. cream cheese1 1/4 tbsp. lemon juice1/2 tsp. vanilla4 tbsp. Cointreau1/4 c. sugar2/3 c. cream

1. Mix together the crushed graham crackers, orange rind and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Combine the egg yolks, sugar, gelatin, salt and evaporated milk in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens.

3. Stir in the grated orange rind and cool.

4. Press the cream cheese through a strainer and beat together with the lemon juice, vanilla and Cointreau.

5. Combine the cream cheese mixture with the cooled custard mixture.

6. Beat the egg whites until they form soft peaks. Slowly add the sugar and continue to beat until stiff. Fold into the cream cheese mixture.

7. Whip the cream until thick and gently fold into the mixture.

8. Pour into the prepared crust and chill until set. Serves 8.

Almond Cointreau Cheesecake


Almond Cointreau Cheesecake  (9)
200g crushed biscuits (e.g. Digestive, Oreos)
1 tbs sugar
2 tsp cocoa powder (optional)
90g butter, melted

Mix everything together. Then press into your baking pan. (I used a 9″ springform pan.) Chill in refrigerator while you make the filling.

750g cream cheese, softened at room temperature
150g sugar
1.5 tbs cornflour
1 tbsp Cointreau (or 1.5 tsp vanilla extract)
3 eggs

1 – Beat all ingredients except eggs till smooth and creamy.

2 – Add in eggs one at a time and mix till just combined.
3 – Pour filling into baking pan.  The filling should smoothen itself out.
4 – Cover with foil and chill in the refrigerator for at least 4 hours, overnight if possible.
Chocolate topping:
2 tbsp. chocolate chips
1 tbsp. milk
Melt chocolate chips and milk in a double boiler (or just microwave).  Stir till well combined and glossy. Drizzle onto the top of your cheesecake in any pattern you fancy. Cover and return to fridge till ready to serve.  This is best done after the cake has chilled so that the chocolate sets up nicely and doesn’t run or soak into the filling.


Key Lime Pie: Light Version


  • Crust:
  • 1 cup graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 ounce premium white chocolate, grated or finely chopped
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon canola oil




  • Cooking spray
  • Filling:
  • 1/2 cup plain 2% reduced-fat Greek yogurt $ 
  • 1/2 cup fresh Key lime juice or fresh lime juice
  • 1/2 teaspoon grated lime rims
  • 3 large egg yolks
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 3/4 cup frozen fat-free whipped topping, thawed


  1. 1. Preheat oven to 350°.
  2. 2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
  3. 3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.

Tres Leche Cake: Mexican Traditional cake

"Tres leches" means three milks in Spanish and refers to the three different milks in the vanilla sauce that drizzles over the cake. This version of a classic cake starts with a box of cake mix and adds a layer of chopped fresh strawberries.

“Tres leches” means three milks in Spanish and refers to the three different milks in the vanilla sauce that drizzles over the cake. This version of a classic cake starts with a box of cake mix and adds a layer of chopped fresh strawberries.

Tres Leches Cake


2-layer-size regular white cake mix
cup water
recipe Tres Leches Mixture (see recipe below)
cups fresh strawberries, chopped
cup whipping cream
teaspoon vanilla

  1. Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.
  2. In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.
  3. Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).
  4. Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.
  5. Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.
  6. About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.
  7. To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side. Makes 12 to 16 servings.
Tres Leches Sauce

2-layer-size regular white cake mix
cup water
recipe Tres Leches Mixture (see recipe below)
cups fresh strawberries, chopped
cup whipping cream
teaspoon vanilla

  1. In a saucepan combine evaporated milk, sweetened condensed milk, and milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.

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