Ingredient: all purpose flour

Cherry Lemon Muffins

Cherry Lemon Muffins

Blueberry and lemon are a classic muffin flavor combination, but have you tried cherry and lemon? They complement each other beautifully in lemonade, so why not muffins? Cherries are plentiful at the moment so I came up with these pretty and delicious Cherry Lemon Muffins that are perfect for summer breakfast, brunch or picnics. They have a lovely soft, moist crumb that’s the quintessential muffin texture. Although I’ve been baking muffins since childhood, I learned to refine my muffins in culinary school. Here are a few helpful tips:

~ Muffins with big hole or tunneling may have too much leavening or it wasn’t mixed in evenly. Whisk the leavening agent into the flour thoroughly. Tunnels can also be caused by mixing the batter too aggressively.

~ Dry muffins were likely over baked or have too much flour.

~ Rubbery muffins were likely over mixed.

~ Soggy or gummy muffins were either underbaked or too much wet fruit was added. Try macerating the fruit first to release excess juices. This helps to prevent soggy spots in your muffins.

~ If you want tall, domed muffins, keep in mind that, although they look nice, domed muffins tend to be chewier and less tender. To get domes, try letting the batter rest a few minutes before baking if the muffins contain baking powder. You can also try giving the muffins a boost of high heat by starting them out with a higher temperature 400ºF (200ºC) then drop the temperature to 350ºF (180ºC) after a few minutes.

~ To keep crumble topping from sinking, make sure to work the cold butter into the flour mixture thoroughly, until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks, then chill it in the refrigerator before topping the muffins.

~ To keep fruit from sinking, lightly coat it with flour. Thick, voluminous batter is best for adding fruit.

Print Recipe
 Cherry Lemon Muffins
Tender, moist lemon muffins studded with fresh cherries, topped with crumb topping and pink cherry-lemon icing
Course Breakfast, Brunch
Keyword cherry lemon, muffins
Servings
muffins
Ingredients
Crumb Topping
Cherry Lemon Muffins
Icing
Course Breakfast, Brunch
Keyword cherry lemon, muffins
Servings
muffins
Ingredients
Crumb Topping
Cherry Lemon Muffins
Icing
Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar, and salt together. Work in the butter with your fingertips until the mixture looks like the consistency of wet sand with no large pieces of butter. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.
Muffins
  1. In a medium bowl, combine the cherries and 1 tablespoon (13g) of sugar. Let stand 30 minutes, then drain the cherries, reserving the juice.
  2. Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip muffin liners.* (You can also use standard muffin liners. They hold less batter so you'll end up with a couple of extra muffins.)
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
  4. In a large bowl, beat the butter, 1 cup (200g) of sugar and lemon zest with an electric mixer at medium speed, until light and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the extracts. On low speed, mix in the flour mixture in two additions, followed by half of the sour cream after each addition. Beat just until combined. Do not over mix. Reserve a couple of tablespoons of the chopped cherries. Coat the remaining cherries with 2 teaspoons of flour, then gently fold them into the batter.
  5. Divide the batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.) Top with the reserved cherries and the crumb topping. Bake at 375ºF (190ºC) for 5 minutes. Turn the oven heat down to 350ºF (180ºC) and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-17 more minutes. Do not over bake.
  6. Transfer the muffins to a cooling rack to cool completely. Drizzle with icing and top with cherries if desired.
Icing
  1. In a small bowl, whisk the powdered sugar, cherry juice, heavy cream, and 1 tablespoon of lemon juice together until smooth. Add additional lemon juice, if needed, until your desired consistency is reached.
Recipe Notes

*To find  tulip muffin liners, click here. To find floral tulip muffin liners, click here.

Vanilla Bean Glazed Peach Turnovers

Vanilla Bean Glazed Peach Turnovers

These pretty, portable pastries are made with fresh, juicy peaches wrapped in golden pie crust, coated with sweet vanilla bean glaze. They’re so perfect for summer picnics. This treasured recipe is one of my personal favorites from my cookbook, “Enchanted Baking.” This charming book is coming out on August 6, 2024. To preorder it here, click here.

The pie crust, which is exceptionally tender and flaky, is made with a combination of butter, for flavor and vegetable shortening, for flakiness. Make sure to use fresh, ripe peaches for the most delicious results. I added meringue powder to the glaze to give it that crisp finish we love in glazed donuts. As an extra special touch, I garnished the turnovers with pressed edible flowers. A sprinkle of dried rose petals would also be pretty.

Print Recipe
 Vanilla Bean Glazed Peach Turnovers
Fresh, juicy peaches wrapped in tender, flaky crust, coated with sweet vanilla bean glaze
Keyword pastry, peach turnovers, pie
Servings
6-inch turnovers
Ingredients
Peach Turnovers
Vanilla Bean Glaze
Keyword pastry, peach turnovers, pie
Servings
6-inch turnovers
Ingredients
Peach Turnovers
Vanilla Bean Glaze
Instructions
  1. In a large bowl, whisk together the flour, granulated sugar and salt. Work in the shortening with your fingertips until it's evenly dispersed. Work in the butter until flat dime-sized pieces are formed.
  2. In a small bowl, combine 1/4 cup (59ml) of ice water and the vinegar. Sprinkle the ice water mixture over the flour mixture a little at a time and stir just until the dough comes together. You may not need all of the liquid, depending on your climate. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Divide the dough into 4 equal portions and form the portions into disks. Cover the dough disks with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  3. In a medium-size bowl, gently toss the peaches with the lemon juice. Add 1 tablespoon (13g) of brown sugar and stir to combine. Let the peaches sit for 30 minutes. Drain the excess juices from the peaches, then toss with the vanilla bean paste. Sprinkle on the cornstarch, cinnamon and the remaining 1 tablespoon (12g of brown sugar and stir gently to coat the peaches.
  4. Meanwhile, preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  5. On a lightly floured surface, roll out the 4 disks to about 1/8-inch (.3cm) thickness. Cut each one into a 6 1/4-inch round. Transfer the dough rounds to the prepared baking sheet. Spoon the peaches onto one side of the dough rounds to within 1/2-inch (1.3cm) from the edges. It's helpful to arrange the peach slices by hand. Brush the perimeter edges with egg wash using a small pastry brush or your fingertip. Fold the dough over and press the edges to seal. Crimp the edges with a fork. Brush the turnovers with egg wash. Cut two 1/2-inch (1.3cm) ventilation slits in each turnover.
  6. Bake for 25-30 minutes, or until the turnovers are golden brown and the filling starts to bubble. Transfer the turnovers to a cooling rack to cool completely. While the turnovers cool, make the vanilla bean glaze.
  7. In a small bowl, whisk together the powdered sugar, melted butter, vanilla bean paste, the meringue powder (if using), salt and 1 tablespoon (15ml) of milk. Add additional milk if needed to reach the desired consistency.
  8. Using a small pastry brush, brush the icing onto the cooled turnovers. When the icing is almost set, apply pressed blossoms to the tops of the pies if desired.
Recipe Notes

To find my favorite vanilla bean paste, click here.

Triple Berry Crumble Cheesecake Bars

Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Print Recipe
 Triple Berry Crumble Cheesecake Bars
A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Course Dessert
Keyword bars, cheesecake, triple berry
Servings
servings
Ingredients
Berries
Crumb Topping
Graham Cracker Crust
Filling
Raspberry Sauce
Instructions
Berries
  1. Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.
Crumb Topping
  1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  2. Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Graham Cracker Crust
  1. Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  2. In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.
Filling and Assembly
  1. Turn the oven temperature down to 325ºF (165ºC).
  2. In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  3. Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  4. Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.
Raspberry Sauce
  1. Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  2. Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  3. In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.
Recipe Notes

*To find an 8-inch ceramic baking dish, click here.

Iced Almond Brownies

Iced Almond Brownies

If you like almond desserts, you’ll love these Iced Almond Brownies. They have the base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

Print Recipe
 Iced Almond Brownies
Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Instructions
Almond Brownies
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  2. Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk the together the all purpose flour, almond flour and salt.
  4. In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.
  5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.
Almond Icing
  1. In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.
Recipe Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.

Everything Bagel Cheesy Pocket Pies

Dad’s are the ultimate snackers, so I made these hearty pocket pies for dads to enjoy on Father’s Day. They’re cheesy and buttery and the crust is super flaky and tender. There’s a combination of butter and shortening in the crust. The butter gives rich flavor and the shortening helps make them flaky. A bit of vinegar in the crust helps prevent gluten formation so the crust will be tender. When making smaller pies, I like to divide the dough into portions before chilling. This prevents having to re-roll the scraps since re-rolling pie dough tends to toughen it.

I used a combination of whole grain Dijon mustard and hot mustard. My dad loves horseradish mustard. German varieties of mustard are delicious too. Feel free to use your mustard of choice. These are also delicious drizzled with a touch of hot honey.

Print Recipe
 Everything Bagel Cheesy Pocket Pies
Pocket pies with ham and cheese wrapped in a golden, flaky crust topped with Everything Bagel Seasoning
Course Dinner
Keyword pastry, pocket pies
Servings
pocket pies
Ingredients
Pie Crust
Filling
Course Dinner
Keyword pastry, pocket pies
Servings
pocket pies
Ingredients
Pie Crust
Filling
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. Mix the ice water and vinegar together in a glass measuring cup. Sprinkle over the flour mixture a little at a time, stirring until the dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough. Divide the dough into 6 equal portions, about 2 ounces (57g) each. Form the portions into disks, wrap them individually with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll the dough portions to 1/8-inch thickness. Cut out six rounds, about 4 1/2-5-inches each. Place the rounds on the prepared baking sheet. Spread about 1/2 teaspoon of mustard on each round. Top each one with ham (or veggies) and cheese. Brush the perimeter edges with egg wash. Fold the rounds over and press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash and sprinkle with Everything Bagel Seasoning. Cut a 1/2-inch ventilation slit into the top of each pie. Bake until golden brown, about 22-25 minutes. Transfer the pies to a cooling rack. Serve warm.
Recipe Notes

*Chopped fresh spinach leaves or blanched broccoli make delicious vegetarian substitutions.

**To find Everything But the Bagel Seasoning, click here.  

Lemon Bubble Bread

Lemon Bubble Bread

This fun, summery Lemon Bubble Bread is a soft, sweet, brioche-style pull-apart bread. It’s made in the same way as monkey bread, but with lemon zest instead of cinnamon. Small balls of bread dough are coated in melted butter, rolled in lemon sugar, then baked until golden and fluffy. I like drenching the fluffy puffs of bread in fresh lemon icing which, adds a burst of sweet-tart flavor.

Print Recipe
 Lemon Bubble Bread
Soft, sweet lemon brioche-stye pull-apart bread
Course Breakfast, Brunch, Dessert
Keyword bread, lemon bubble, sweet
Servings
Ingredients
Lemon Bubble Bread
Lemon Sugar
Lemon Icing
Course Breakfast, Brunch, Dessert
Keyword bread, lemon bubble, sweet
Servings
Ingredients
Lemon Bubble Bread
Lemon Sugar
Lemon Icing
Instructions
Lemon Bubble Bread
  1. In a small bowl, combine the milk with 1/2 teaspoon of sugar. Stir in the yeast and let it bloom until it's foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, salt and the remaining sugar until combined.
  3. In a small bowl, lightly whisk the egg, egg yolk and vanilla together. On low speed, gradually add the egg mixture and the milk mixture to the flour. Beat until combined. Switch to the dough hook. On medium speed, add the butter a little at a time, making sure each addition is incorporated before adding the next. Knead with the mixter until the dough is smooth and elastic, about 8-10 minutes. To determine if the dough is ready, pinch off a small piece of dough. It should stretch easily without tearing and look translucent.
  4. Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat lightly with oil. Cover and let rise until doubled in size, about 1-1 1/2 hours. Meanwhile butter a 10-inch round baking dish* or a 10-inch cake pan.** (A 9-inch square baking dish also works.) Set aside and make the lemon sugar.
  5. Divide the dough into 20 equal portions and form them into balls. Brush the dough balls all over with melted butter, then roll them in the lemon sugar. Arrange the dough balls in the baking dish. Brush the tops with melted butter and sprinkle with any remaining lemon sugar. Let rise until almost doubled in size, about 20-30 minutes.
  6. Preheat the oven to 350ºF (180ºC). Bake until the top of the bubble bread is golden brown, about 20-25 minutes. Let cool for about 15-20 minutes, then top the warm bread with lemon icing.
Lemon Sugar
  1. Mix the sugar and lemon zest together in a shallow bowl or plate.
Lemon Icing
  1. In a small bowl, whisk the powdered sugar, lemon juice, salt and 1 tablespoon (15ml) of half & half together until smooth. Add additional half & half as needed to reach your desired consistency.
Recipe Notes

*To find a 10-inch round baking dish, click here.

*To find a 10-inch round cake pan, click here.

Strawberry Lavender Hand Pies

Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.

Print Recipe
 Strawberry Lavender Hand Pies
Hand held pies with sweet, fresh strawberry filling, surrounded by a buttery, flaky crust and topped with lavender icing.
Course Dessert
Keyword pastry, pie, strawberry lavender
Servings
pies
Ingredients
Pie Crust
Strawberry Filling
Lavender Icing
Course Dessert
Keyword pastry, pie, strawberry lavender
Servings
pies
Ingredients
Pie Crust
Strawberry Filling
Lavender Icing
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until the dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Strawberry Filling
  1. In a medium saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until thickened to a jam consistency, about 7-10 minutes. Transfer the mixture to a bowl and allow to cool to room temperature. Set aside in the refrigerator until ready to use.
Lavender Icing
  1. In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  2. Place the powdered sugar in a medium bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve your desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well combined.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
  3. Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.
Recipe Notes

*To find culinary lavender, click here.

Blueberry Galette with Lavender Cream

Blueberry Galette with Lavender Cream

This rustic Blueberry Galette is so much easier to make than blueberry pie, but it’s equally delicious. It’s bursting with fresh blueberries on a tender, flaky crust. it’s heavenly served with a cloud of lavender cream.

Print Recipe
 Blueberry Galette with Lavender Cream
Course Dessert
Cuisine French
Keyword blueberry, galette, pastry
Servings
Ingredients
Crust
Lavender Whipped Cream
Blueberry Filling
Course Dessert
Cuisine French
Keyword blueberry, galette, pastry
Servings
Ingredients
Crust
Lavender Whipped Cream
Blueberry Filling
Instructions
Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. Mix the ice water and vinegar together in a small bowl. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough! Form the dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Lavender Whipped Cream
  1. In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat down to low and simmer gently for 1 minute. Strain the lavender cream into a medium bowl. Cover and refrigerate until chilled, about 1 hour.
  2. Whip the lavender cream until thickened. Add the powdered sugar and food coloring, if using. Whip until medium peaks form, being careful not to over beat. Set aside in the refrigerator until ready to use.
Blueberry Filling and Assembly
  1. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch round. Transfer the dough to a baking sheet. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
  2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract and salt. Mix until well combined.
  3. Brush a 2-inch border of egg wash on the surface of the pie dough. Spoon the blueberries onto the dough within the border. Fold the dough border over the blueberries, towards the center, pleating the edges about every 2-inches. Brush the edges with egg wash. Sprinkle with coarse sugar.
  4. Bake until the crust is golden brown and the filling is bubbly, about 28-35 minutes. Serve warm or at room temperature with lavender cream.
Recipe Notes

*To find culinary lavender, click here.

Deluxe Cinnamon Swirl Bread

This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.

To watch the Instagram video, click here.

Print Recipe
 Deluxe Cinnamon Swirl Bread
Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cinnamon Swirl Bread
  1. Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
  2. In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  4. In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
  5. In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
  6. Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
  7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.
Cream Cheese Icing
  1. In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.
Recipe Notes

*To find my favorite cinnamon, click here.

Triple Chocolate Brownie Cookies

Triple Chocolate Brownie Cookies

What’s your self care indulgence? Mine is chocolate. These Triple Chocolate Brownie Cookies are the ultimate brownie cookies with the perfect combination of chocolate to satisfy any craving. They taste just like brownies with rich, fudgy centers and crisp edges. A sprinkle of sea salt flakes gives them the perfect balance.

I was inspired to create these cookies after I paid $5 for one disappointing chocolate cookie at a posh bakery. That impressive looking cookie promised gooey decadence, but it was dry and crumbly. I set out to create a cookie that does not disappoint. To achieve the perfect fudgy texture, it’s important not to over bake your cookies. To avoid over baking, I suggest baking one cookie as a test to determine your optimal baking time.

Print Recipe
 Triple Chocolate Brownie Cookies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Melt the chopped semisweet chocolate, the bittersweet chocolate and the butter together in large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and cool slightly. (Alternately you can melt the chocolate and butter in the microwave in short bursts, stirring after each one.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well combined.
  3. In a large bowl, whisk together the brown sugar, sugar, eggs and vanilla extract until smooth and well combined, about 2-3 minutes. With a rubber spatula, stir in the melted chocolate mixture until combined.
  4. Stir in the flour mixture just until combined. Fold in the chocolate chips. Refrigerate the cookie dough for about 10 minutes, just long enough to make the dough easier to work with.
  5. Meanwhile, preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  6. Roll 2-tablespoon (40g) size portions of cookie dough into balls. I used a #30 portion scoop.*** Place the dough balls on the cookie sheet, about 3 inches apart. Bake until the tops of the cookies are set and beginning to crack, about 9-11 minutes, being careful not to over bake. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. Sprinkle the warm cookies with sea salt flakes.
Recipe Notes

*To find Dutch process cocoa powder, click here.

**To find sea salt flakes, click here.

**To find the portion scoop I used, click here.

 

Strawberry Blondies

Strawberry Blondies

These golden, buttery bars have soft, chewy centers and crisp edges. They’re studded with fresh strawberry chunks and white chocolate chips. They’re perfectly delicious as is, but I drizzled them with fresh strawberry icing, which is the supreme finishing touch. They contain the perfect amount of salt which balances the sweetness of the white chocolate chips. Macerating the strawberries before baking draws out the excess liquid and helps to prevent soggy blondies, so don’t skip this step.

Print Recipe
 Strawberry Blondies
Golden, buttery blondies with fresh strawberries and white chocolate chips
Course Dessert
Keyword blondies, strawberry
Servings
2-inch squares
Ingredients
Strawberry Blondies
Strawberry Icing
Course Dessert
Keyword blondies, strawberry
Servings
2-inch squares
Ingredients
Strawberry Blondies
Strawberry Icing
Instructions
Strawberry Blondies
  1. Place the chopped strawberries in a medium bowl. Sprinkle with 2 teaspoons of sugar and mix well. Let stand for 30-45 minutes, then drain the excess juices.
  2. Meanwhile, preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the blondies out of the pan.
  3. In a separate medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk together the remaining 1/4 cup (50g) of sugar, the brown sugar, melted butter and vanilla until smooth. Add the egg and the egg yolk and whisk until smooth and well combined, about 2-3 minutes. Stir in the flour mixture, just until combined. Fold in the white chocolate chips and the strawberries.
  5. Transfer the batter to the prepared baking pan. Bake until the top looks golden brown all over and a toothpick inserted into the center of the blondies comes out with a few moist crumbs on it, about 28-33 minutes. Let cool completely in the pan.
  6. Remove the cooled blondies from the pan and cut into squares.
Strawberry Icing
  1. Finely chop, then mash the strawberries. Press the mashed strawberries through a sieve, using the back of a spoon or press the strawberries through a food mill. Whisk together the strawberries, powdered sugar, melted butter lemon juice and salt until smooth. Drizzle over the cooled brownies.

Strawberry Swirl Cake

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.