Strawberry Swirl Cake

This soft, incredibly moist cake is a happy experiment that successfully combines my favorite strawberry cake with cinnamon roll cake. Instead of cinnamon sugar, it has a swirl of strawberry sugar. It’s bursting with fresh strawberry flavor and it’s so good it doesn’t even need frosting. But of course, I added strawberry cream cheese icing, in the tradition of cinnamon roll cake, which takes it over the top.

Print Recipe
Strawberry Swirl Cake
Fresh strawberry cake with a strawberry sugar swirl and strawberry cream cheese icing
Course Dessert
Keyword cake, strawberry
Servings
servings
Ingredients
Strawberry Swirl
Strawberry Cake
Strawberry Cream Cheese Icing
Course Dessert
Keyword cake, strawberry
Servings
servings
Ingredients
Strawberry Swirl
Strawberry Cake
Strawberry Cream Cheese Icing
Instructions
Strawberry Swirl
  1. In a small food processor or a clean spice grinder, pulse the freeze dried strawberries to break them up a bit. Add the sugar and process to a fine consistency. Strain the sugar mixture through a sieve into a bowl. Mix in the flour, melted butter, salt and lemon juice until well combined.
  2. Transfer the mixture to a piping bag fitted with a medium round tip. I used an Ateco #12 tip.** Alternately, you can snip the corner off a disposable piping bag or food storage bag, creating a 3/8-inch wide opening.
Strawberry Cake
  1. In a small saucepan over medium-low heat, simmer the puréed strawberries until reduced by half. Set aside to cool to room temperature.
  2. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan*** with parchment paper. Grease and flour the inside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In a large bowl, beat the sugar, oil, egg, egg white, and extracts, with an electric mixer at medium speed, until smooth. Alternately, you can whisk the mixture together by hand until smooth. Stir in 1/3 cup of the cooled strawberry reduction and the food coloring. (Reserve the remaining strawberry reduction for the icing.)
  5. Stir the flour mixture into the batter, in 2 additions, alternating with the sour cream. Mix just until combined. Transfer the batter to the cake pan.
  6. Pipe the strawberry swirl mixture onto the batter in a spiral pattern. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes.
  7. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
Strawberry Cream Cheese Icing
  1. In a small bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and strawberry reduction and beat until smooth and well combined. Whisk in the buttermilk a little at a time until your desired consistency is reached. Drizzle over the cooled cake.
Recipe Notes

*To find the food coloring I used, click here.

**To find the piping tip I used, click here.

***To find the cake pan I used, click here.

Lemon White Chocolate Chip Cookies

Lemon White Chocolate Chip Cookies

It’s nearly impossible to feel blue while you’re eating one of these cheerful Lemon White Chocolate Chip Cookies! They’re lemony, buttery and so delicious. I tested these over and over until I got the best lemon flavor and the perfect texture. You’ll love the crisp edges and soft, chewy centers. They don’t require any chilling time, but if your cookies spread too much, you can chill the dough balls for 20-30 minutes before baking. Weigh your ingredients for the best results.

For extra cuteness, I added small yellow chocolate flowers. I used melted white chocolate chips, but candy melts work too. The candy mold I used makes 1/2-inch to 3/4-inch flowers. To find the mold I used, click here. If you use that mold or a similar one, I recommend buying more than one so you can make more chocolate flowers at one time. If you want to skip the white chocolate flowers, then add a few white chocolate chips to the top of each cookie before baking.

Print Recipe
Lemon White Chocolate Chip Cookies
Lemony cookies with white chocolate chips, crisp edges and soft, chewy centers, topped with white chocolate flowers
Course Dessert
Keyword cookies, lemon
Servings
cookies
Ingredients
Lemon White Chocolate Chip Cookies
Course Dessert
Keyword cookies, lemon
Servings
cookies
Ingredients
Lemon White Chocolate Chip Cookies
Instructions
White Chocolate Flowers
  1. Prep silicone candy flower molds by brushing a small amount of luster dust into the cavities with a small food safe brush. This step is optional, but it gives your chocolate flowers a sheen and helps them to release from the mold.
  2. In a heat safe bowl, melt the white chocolate chips together with the vegetable oil over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Alternately, you can melt your white chocolate chips with short bursts in the microwave. Stir gently until smooth. Stir in the food coloring a little at a time until your desired shade is achieved.
  3. Transfer the melted chocolate to a piping bag with a narrow round tip or snip the tip off of a disposable piping bag. Alternately, you can use a food grade squeeze bottle with a narrow tip. Fill the cavities of the flower mold. Scrape off any excess chocolate with a small offset spatula. Place the mold in the freezer for a few minutes until set. Turn the mold over and bend it slightly to release the flowers. Repeat the steps until you have about 24-36 flowers.
Lemon White Chocolate Chip Cookies
  1. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cake flour, salt and baking soda.
  3. In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in separate additions until well incorporated. Beat in the extracts until combined.
  4. On low speed, beat in the flour mixture just until combined. Fold in the white chocolate chips.
  5. Place 1/4 cup size portions of cookie dough onto the prepared cookie sheet, about 3 inches apart. I used a #20 portion scoop* and I placed 6 cookies on each cookie sheet. Bake one cookie sheet at a time. Bake until the tops of the cookies are set and the bottom edges begin to turn light golden brown, about 10-11 minutes. Do not over bake. Transfer the cookies to a cooling rack to cool completely.
  6. Apply the white chocolate flowers to the cooled cookies with a dab of melted white chocolate.
Recipe Notes

To find the flower mold I used, click here.

To find the portion scoop I used, click here.

Mini Baklava Cheesecakes

Mini Baklava Cheesecakes

These Mini Baklava Cheesecakes are so cute and incredibly delicious that they actually made me mad! I’d been thinking about making them for awhile, so I was mad at myself for not making them sooner. They’re much quicker and easier to make than a full size cheesecake. The phyllo dough is par-baked, then topped with a nut mixture. I used a combination of pistachios and almonds, but you can use any combination of pistachios, almonds or walnuts of your choice. After the cheesecakes are baked, the phyllo shells are soaked with honey syrup.

I topped them with little nests made of kataifi, which are so cute and perfect for Easter. Kataifi is thinly shredded phyllo pastry. You can find it in the freezer section of supermarkets and international markets. Toasted coconut makes a good substitute if you can’t find kataifi. These cute cheesecakes are also pretty topped with edible flowers or rose petals, which would be perfect for Mother’s Day or any springtime celebration.

Print Recipe
Mini Baklava Cheesecakes
Mini cheesecakes with a baklava base, topped with kataifi nests
Course Dessert
Keyword baklava, cheesecake
Servings
mini cheesecakes
Ingredients
Honey Syrup
Kataifi Nests
Course Dessert
Keyword baklava, cheesecake
Servings
mini cheesecakes
Ingredients
Honey Syrup
Kataifi Nests
Instructions
Honey Syrup
  1. In a medium saucepan over medium heat, cook the sugar, water, honey and lemon juice, stirring occasionally until the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Mini Cheesecakes
  1. Preheat the oven to 350ºF (180ºC). Brush the insides of a 12-serving muffin pan with melted butter.
  2. Place a sheet of phyllo dough on your work surface. Brush it lightly with melted butter. Place another sheet of phyllo dough on top of the first one and brush it lightly with melted butter. Repeat this process until you have 5 sheets. Using a pastry wheel or a sharp knife, cut the phyllo into 6 squares, measuring about 4 1/2 x 4 1/2 inches each. Repeat this process with the five remaining phyllo sheets. Make sure to keep your unused phyllo sheets covered while you work to prevent them from drying out.
  3. Place the phyllo squares into the cups of the muffin pan. Press them in with a pastry tamper or with the flat bottom of a small shot glass. Prick the bottoms of the phyllo with a fork. Bake until light golden brown, about 14-17 minutes.
  4. Meanwhile, combine the nuts, 2 tablespoons of sugar, 2 tablespoons of melted butter and the cinnamon in a small bowl. Mix until well combined.
  5. Turn the oven heat down to 325ºF (165ºF). Place about a tablespoon of the nut mixture into the baked pyllo shells and press lightly with the back of a spoon.
  6. To make the cheesecake filling, in a large bowl, beat the cream cheese with an electric mixer on low speed, until smooth. Add the remaining 6 tablespoons of sugar, the egg, heavy cream and vanilla extract. Beat until smooth and well combined, but do not over beat.
  7. Ladle the cheesecake mixture into the phyllo shells over the nuts. Fill them almost to the top. Bake until the cheesecakes are set, but still slightly jiggly in the centers, about 13-15 minutes.
  8. Using a small offset spatula, gently loosen the cheesecakes from the muffin pan. Drizzle honey syrup generously along the perimeter of the outside of the cheesecakes, letting the syrup drip down the sides of the phyllo pastry. Let the cheesecakes cool in the pan. When the cheesecakes have cooled and the syrup has absorbed, transfer the cheesecakes to the refrigerator to chill for at least 1 hour.
Kataifi Nests
  1. Turn the oven temperature up to 350ºF (180ºC). Brush an 8 x 8-inch or a 9 x 7-inch baking dish with melted butter. Roll clusters of kataifi stands into twelve 2-inch wide spiral shapes to form the nests. Place them in the baking dish. Drizzle the nests with melted butter. Gently brush more melted butter over the surface of the nests. Bake until golden brown, about 25-35 minutes. Immediately drizzle with honey syrup. Let the nests cool in the baking pan.
  2. Place the nests onto the cheesecakes. Fill the nests with candy eggs.
Recipe Notes

To find the muffin pan I used, click here.

Miffy Inspired Coconut Shortbread Cookies

Spring is finally here and Easter is around the corner, so I couldn’t resist making these cute Miffy inspired bunny cookies. They’re made of tender coconut shortbread topped with icing and sprinkled with coconut flakes. Coconut bunnies make perfect Easter treats. I happened to have a Miffy cookie cutter, but any 3-inch (7.6cm) bunny cookie cutter works too.* You can also use a pattern to cut out the cookies with a small paring knife. Click here for a Miffy-inspired cookie pattern. Coconut bunnies make perfect Easter treats. This shortbread recipe also works beautifully as vanilla flavor. If you prefer vanilla, refer to the notes below.**

Print Recipe
Miffy Inspired Coconut Shortbread Cookies
Tender bunny shaped coconut shortbread cookies with icing and coconut flakes
Servings
cookies
Ingredients
Coconut Shortbread Cookies
Coconut Icing
Servings
cookies
Ingredients
Coconut Shortbread Cookies
Coconut Icing
Instructions
Coconut Shortbread Cookies
  1. In a large bowl, beat the butter, powdered sugar, and salt with an electric mixer on medium speed, until smooth and light in color. Beat in the extracts and coconut flakes until well combined. On low speed beat in the flour, just until combined.
  2. Form the dough into 2 disks. Wrap with plastic wrap and refrigerate for 2 hours or up to overnight.
  3. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll the dough to a scant 1/4-inch thick. Cut out the cookies using a 3-inch (7.6cm) bunny cookie cutter. If you don't have a cookie cutter you can use a pattern and cut the cookies out with a small paring knife. Place the cut cookies about 2 inches (5cm) apart onto the prepared baking sheets. Freeze the cookies for 10 minutes.
  4. Meanwhile, preheat the oven to 350ºF (180ºC). Bake the cookies until set and light golden, about 9-11 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.
Coconut Icing
  1. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of half & half, the coconut extract and salt until smooth. Whisk in additional half & half as needed to achieve your desired consistency.
  2. Apply the icing to the cookies by dipping the tops of the cookies in the icing or by spreading the icing on with a small offset spatula. Sprinkle with coconut flakes.
  3. To make the Miffy or bunny faces, melt the chocolate ships in a small heat safe bowl, in the microwave. Transfer the melted chocolate to a piping bag fitted with a narrow round tip. For the Miffy faces, pipe an x for the mouth and dots for the eyes. For Easter bunnies, pipe eyes, noses and mouths. You can also use small candies for the noses.
Recipe Notes

*To find bunny cookie cutters, click here.

**To make vanilla shortbread cookies, omit the vanilla extract, coconut flavoring and the coconut flakes. Replace with 1 1/2 teaspoons vanilla bean paste. To make vanilla icing, replace the coconut flavoring with pure vanilla extract

***To find the coconut flavoring I used, click here.

Confetti Crumb Cake Cookies

Just when you thought confetti cookies couldn’t get any more fun and cute, Confetti Crumb Cake Cookies have arrived! I took confetti cookies, also known as birthday cake cookies, over the top by adding confetti crumb topping and a drizzle of pale pink icing. For top level fun, I finished them with edible glitter.

Print Recipe
Confetti Crumb Cake Cookies
Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Instructions
Confetti Crumb Topping
  1. In a medium bowl, whisk together the flour, sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like sand with no large chunks of butter. Stir in the sprinkles. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Confetti Cookies
  1. Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
  4. On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
  5. Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
  6. Bake until the cookies are set and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
  1. In a small bowl, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
  2. Drizzle over the cooled cookies. Top with edible glitter if desired.
Recipe Notes

If your cookies spread too much, chill the dough for 20-30  minutes, then proceed with the recipe.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Print Recipe
Lemon Bundt Cakes with Blueberry Cream Cheese Icing
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Instructions
Lemon Simple Syrup
  1. In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.
Lemon Bundt Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and well combined.
  4. In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  5. Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.
Blueberry Cream Cheese Icing
  1. In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  2. In a medium bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  3. Add the powdered sugar, vanilla and 2 tablespoons of milk and beat until smooth and well combined. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve your desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.
Recipe Notes

To find the bundt cake pan I used, click here.

Brownie Cheesecake Cookies

Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Print Recipe
Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Servings
cookies
Ingredients
Filling
Cookies
Servings
cookies
Ingredients
Filling
Cookies
Instructions
Filling
  1. In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Fold in the mini chocolate chips.
  4. Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  5. Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  6. Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.

Chai Spice Honey Butter


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Chai Spice Honey Butter

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Beat all ingredients together until smooth and creamy. For best flavor, cover and refrigerate overnight.

Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Print Recipe
Brown Butter Chocolate Chip Scones
Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.
Instructions
  1. In a small light colored saucepan over medium heat, melt the butter and cook its until it's deep golden and fragrant. When brown specks begin to appear, remove it from heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
  2. Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
  4. Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
  5. In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
  6. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
  7. Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.
Recipe Notes

*To find the baking sheet I used, click here.  

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Print Recipe
Blueberry Cornmeal Tea Cakes with Honey Butter Icing
Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Instructions
Blueberry Cornmeal Tea Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  4. Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  5. Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  6. Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.
Honey Butter Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.
Recipe Notes

To find the muffin pan I used, click here.

Strawberry Crumb Cake


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Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing

Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing


Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar , brown sugar and salt together.

  2. Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.

  4. Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.

  5. In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.

  6. Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.

  7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing
  1. In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.


Recipe Notes

To find the cake pan I used, click here.

Strawberry Iced Madeleines

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Strawberry Iced Madeleines
Perfect heart-shaped madeleines with fresh strawberry icing
Course Dessert
Servings
madeleines
Ingredients
Course Dessert
Servings
madeleines
Ingredients
Instructions
  1. In a small bowl, mix together 1/2 cup (113g) of the melted butter with the lemon zest and vanilla extract. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside
  3. In a large bowl, beat the eggs and granulated sugar, with an electric mixer at medium-high speed, to ribbon stage, about 8 minutes. The batter should look thick, voluminous and light in color.
  4. Sift the flour mixture into the egg mixture in 2 additions, gently folding it in just until combined.
  5. Gently fold the butter mixture into the batter in 3 additions. Cover and refrigerate the batter for 30-45 minutes.
  6. Meanwhile, preheat the oven to 350ºF (180ºC). Brush the molds of a heart-shaped madeleine pan* with melted butter, making sure to get butter into all of the crevices.
  7. Scoop about a generous tablespoon of batter into each of the molds. Bake until the tops are puffed and springy and the edges start to turn light golden brown, about 8-10 minutes. Transfer the madeleines to a cooling rack.
  8. To make the icing, whisk the powdered sugar together with 1 tablespoon of melted butter and 2 tablespoons of puréed strawberries in a medium bowl. Add more of the puréed strawberries until your desired consistency is achieved.
  9. Brush the scalloped side of the cooled madeleines with the strawberry icing, using a small pastry brush. (Alternately, you can thin the icing with a bit of milk and dunk one side fo the madeleines into the icing.
Recipe Notes

To find the heart-shaped madeleine pan I used, click here.