What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.
It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.
This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.
In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
Preheat the oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
In a medium bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
Stir in the flour mixture in two additions. Mix just until combined. A few lumps are okay.
Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and q toothpick inserted into center comes out clean, about 38-43 minutes.
Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt.
Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
Transfer the butterscotch glaze to a small bowl and let cool until thickened.
If you love chocolate cake, this is the post for you! Chocolate cake is one of the best comfort foods there is. I’ve tasted many over the years, but my all time favorite was one I had growing up. I’ve spent years trying to duplicate the moist, nostalgic cake from my childhood. I noticed that nearly every chocolate cake recipe on the internet is a variation of the century-old recipe from the Hershey’s Cocoa tin. I think many people have passed it down as a family recipe, each grandmother adding her own personal touch. Even some celebrity chefs have claimed it as their own. It’s an easy, delicious, moist recipe and its popularity is well deserved. You can tweak the flavor additions a bit to make it your own too. It’s a recipe that’s hard to mess up.
The recipe I’m sharing here is my version of the vintage original, adapted over time by my family. I like to use dark cocoa powder in this recipe, which makes a rich, dark chocolate cake, but you can use your favorite cocoa powder if you prefer. The chocolate frosting recipe is one that I developed, mostly because I couldn’t find a chocolate frosting recipe that didn’t taste gritty and/or look speckled from the cocoa powder. Swiss meringue buttercream with melted chocolate added is one alternative, but, while it is smooth, silky and perfect for piping, it’s missing that deep chocolate richness. Another option is chocolate ganache. It looks rich and creamy in those viral videos, but it’s a little too rich and overpowering to use as frosting in my opinion.
I think this frosting recipe is the one! It has the best of both worlds and it’s perfect for a classic chocolate cake. You can adjust the sweetness level by choosing which chocolate you prefer. I used bittersweet chocolate, which I think is just right. You’ll notice this frosting contains maple syrup. It gives a subtle maple note in the background, but mostly, it helps make the frosting silky and gives it shine. If you’re a food blogger and you’re reading this, I had to eat a ton of chocolate frosting to get this recipe right, so please give credit if you’re inspired by my frosting. Thanks!<3
Vintage Chocolate Cake with the Best Chocolate Frosting
Preheat the oven to 350ºF. Line the bottoms of two 6-inch cake pans with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder. Wrap the cake pans with damp cake strips if you have them.
Sift the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add the sugar and stir util well combined.
Combine the egg, egg yolk, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
Add the egg mixture to the dry ingredients and mix on low speed with an electric mixer, until combined. Stop the mixer. Scrape the sides and the bottom of the bowl with a spatula. Turn the mixer up to medium speed and beat for 30 seconds.
Add hot coffee and stir until well combined.
Pour batter into the prepared cake pans, dividing batter evenly between the pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-28 minutes without cake strips or about 28-32 minutes with cake strips.
Let cakes cool in the pans for 10 minutes then remove the cakes from the pans and transfer to a cooling rack.
Trim the cake layers to your desired thickness, from 1-inch to 1 1/2-inches thick. Fill and frost with chocolate frosting.
In a small saucepan over low heat, whisk together the maple syrup, water, cocoa powder and espresso powder until smooth. Set aside to cool.
In a large bowl, beat the butter, powdered sugar and salt until smooth with an electric mixer
Gradually add the cooled maple syrup mixture and beat on low speed until combined.
Stir in melted chocolate until well combined. Smooth out any bubbles by stirring gently with a rubber spatula.
*For smoothest results, use chopped bar chocolate and make sure chocolate is completely melted. Do not use chocolate chips. Chocolate chips do not melt completely and will make your frosting lumpy.
Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.
This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.
I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.
Strawberry Shortcake Crumble Muffins
Strawberry muffins topped with strawberry shortcake crumble
Every winter, when blood oranges come back in season, I start keeping an eye out for them at grocery stores and farmers markets. This year was different. I’ve been at home, having my groceries delivered instead of perusing the local produce aisles. If you’ve been entrusting strangers to do your shopping like I have, then you know delivery produce selections are hit and miss. So I was elated when a bag of perfectly beautiful, ripe blood oranges landed on my doorstep. This simple joy made my day. There was no choice. I had to make something worthy of the gorgeous red beauties!
I didn’t get enough of gingerbread this holiday season, so I decided to make a gingerbread cupcake recipe that I created a few years ago when I was experimenting with blood oranges. I used blood orange zest in the cupcake batter and brushed the warm cupcakes with the blood orange syrup left over from making the candied oranges. If you don’t make the candied oranges, you can easily make a batch of the syrup* or skip this step altogether. They will still be delicious. I topped the cupcakes with cream cheese icing made with more orange zest and some blood orange juice mixed in. The juice makes the icing turns a soft shade of pink.
Candied blood orange slices are so stunning, that I can’t bring myself to just lay them on top of a dessert. They remind me of stained glass windows. I like to place them on toothpicks so they can stand up in regal style! Many recipes out there will instruct you to boil the orange slices, then let them air dry. This is perfectly fine if you don’t mind floppy candied oranges. For this recipe, boiling the slices, then letting them dry in the oven on low heat will give them enough stiffness to stand up.
If you can’t find blood oranges where you live, here’s a link to get blood oranges shipped to you. This recipe will also work with other types of oranges. You won’t get the deep scarlet color and the flavor will have a bit more tartness, but it will still be beautiful and delicious!
Gingerbread Cupcakes with Blood Orange Cream Cheese Icing
Preheat oven to 350º. Spray the wells of a muffin tin with non-stick spray.
In a medium bowl, whisk together flour, cinnamon, ginger, allspice, baking soda and salt. Set aside.
In a large bowl, beat butter with an electric mixer at medium speed, until smooth.
Add brown sugar and orange zest and beat until light and fluffy.
Add molasses and beat until combined.
Add eggs one at a time and beat until combined.
Mix in dry ingredients in two additions, alternating with buttermilk. Beat just until combined.
Scoop the batter into prepared muffin tin, filling wells 2/3 full. (If you have any remaining batter, prepare an additional muffin tin.)
Bake for 15-18 minutes until toothpick inserted in center of cupcake comes out clean.
Allow to cool in pan 10 minutes, then remove cupcakes from pan.
Place cupcakes upside down on cooling rack and brush generously with orange simple syrup. Allow cupcakes to cool completely before frosting.
Blood Orange Cream Cheese Icing
In a large bowl, beat cream cheese at medium speed, until smooth.
Add butter, orange zest and salt and beat until combined.
Add powdered sugar. Beat at low speed until powdered sugar is incorporated. Increase speed to medium and beat until smooth.
Add blood orange juice and beat, one tablespoon at a time until desired consistency is reached.
Candied Blood Orange Slices
Slice oranges into thin 1/4 inch slices.
Combine sugar and water in a shallow saucepan and bring to a simmer.
Add orange slices to saucepan. Simmer for 10 minutes.
Drain oranges, reserving syrup.
Heat oven to 175ºF. Place on a large baking sheet lined with a baking mat in a single layer and bake until orange slices begin to stiffen, about 2 hours.
Remove from oven and let cool on baking sheet. If desired, insert toothpicks when slices are cool enough to handle. The slices will continue to stiffen as they cool.
*To make orange simple syrup, combine the juice of one orange with enough water to make 1/2 cup. Combine mixture with the zest of one orange and 1/2 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved. Let cool and transfer to a glass container. Refrigerate until ready to use.
Purple is passionate. It’s mystical. It’s regal. Don’t we all know someone whose favorite color is purple? It’s painfully obvious. They can’t hide it. They don’t want to hide it. They can’t just be friends with purple. They’re in a relationship with purple. The first time I made this Purple Berry Cake, a purple lover I know said that when she saw it, it spoke to her soul. This cake is, what I like to call, a double-take cake. People stare. They can’t resist it’s charismatic charm. Once they stop staring and taste it, they fall hopelessly in love.
Fresh berry purée is added to the batter, creating a soft, moist cake. The layers are brushed with berry syrup, which helps keeps the cake moist and gives it a nice punch of berry flavor. I used blackberries and blueberries, but you can use any combination of purple berries that you like. After baking, the color of the cake layers will be a brownish gray with a hint of purple, depending on your berries. I think I need to come up with name for this color. How about Silverberry? You can see tiny flecks of the berries in the cake and I think the color is lovely, especially with the lavender frosting. If you want a more purple cake, feel free to add some gel food color to the batter. I used Wilton Violet gel food color to achieve the pretty lavender cream cheese frosting. The extra butter and the addition of heavy cream makes this frosting silky and spreadable.
I’m obsessed with edible flowers lately, so I garnish my baked goods with them whenever I can get my hands on some. I found these pansies in the produce department of my local food market. If you can’t find pansies, pesticide free violets or rose petals would also be pretty. Make sure to apply them to your cake right before serving, since they are delicate and will wilt over time. Brush some of your berries with a little dab of edible gold luster dust for an extra regal touch.
Purple Berry Cake with Silky Cream Cheese Frosting
Preheat oven to 350º F. Spray two 6-inch cake pans with non-stick cooking spray and line with parchment paper circles.
Purée the berries in a blender or small food processor.
Strain puréed berries through a sieve. Reserve 2/3 cup berry puree. Set aside remaining puree for syrup.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat 1 1/4 cups (8.75 ounces) sugar, oil, eggs and vanilla extract with an electric mixer on medium speed, until light and fluffy, about 1 minute.
Add flour in two additions, alternating with buttermilk, beating at medium speed just until combined.
Stir in the reserved 2/3 cup berry purée.
Pour batter evenly into the prepared cake pans. Bake until a toothpick inserted into center of cakes comes out clean, about 30-35 minutes.
Cool cakes in pans for 10 minutes. Remove cakes from pans and continue cooling on wire racks.
Meanwhile, make berry syrup. In a small saucepan, heat the remaining berry purée, remaining 1/4 cup sugar (1.75 ounces) and 1/4 cup water over medium-low heat. Stir together and bring to a boil. Cook until sugar is dissolved. Set aside to cool.
Split each cake layer into two and brush with berry syrup. Fill and frost cake with Silky Cream Cheese Frosting.
Silky Cream Cheese Frosting
In a large bowl, beat butter and cream cheese with an electric mixer at medium speed, until smooth.
Add vanilla extract and salt and beat until combined.
Gradually add powdered sugar and beat at medium speed until combined.
Add heavy cream and beat at low speed until smooth and creamy.
Add gel food color with a toothpick, a little at a time, until desired shade is reached. Beat at low speed until well blended.
Garnish top of cake with fresh berries. Brush a few of the berries with edible gold luster dust. Garnish with fresh flowers immediately before serving.
I was seriously happy when I started seeing donuts appearing at weddings, bridal showers and occasions other than work meetings. I’ve always felt those sweet, fluffy rings of dough had a higher calling. They had such potential! And honestly who doesn’t love donuts? They’re delicious, but they can also be beautiful. These Lemon Buttermilk Donuts could certainly win a beauty contest. They would make a gorgeous edition to any breakfast, brunch or dessert table. The fresh lemon zest and the earthy flavor of honey will bring springtime right into your kitchen.
If you’re on the lookout for a Mother’s Day recipe, any mom will love these pretty, fragrant treats. This is a very easy recipe and the donuts bake up quickly, so you’ll have time to fix mom a cup of her favorite tea. If you don’t have a donut pan, and you’ve been reluctant to buy one, I can honestly say I love mine. It was very affordable and I’m pleased with the performance and ease of clean up with the pan I purchased. To find the donut pan click here.
In keeping with the springtime feel, I decorated my donuts with pesticide-free edible flowers. I used pansies, but if you’re unable to find them, you can substitute pesticide-free rose petals. I found these edible pansies at my local food market in the produce department, near the fresh herbs. You can also find edible flowers at farmers’ markets and online. For a list of edible flowers, click here.Note: The above pictured orange ranunculus flowers on the table are not edible.
Lemon Buttermilk Donuts with Honey Cream Cheese Icing
My relationship with Valentine’s Day has transformed over the years. When I was a child, I joyfully skipped home from school with my bounty of tiny Valentine cards, candy hearts and a cupcake someone’s mother baked. As I grew older, I was hot and cold towards Valentine’s Day, depending on the state of my love life at the time. After having kids, Valentine’s Day became about red construction paper, doily hearts and glue sticks. I happily cleaned up sprinkles and kissed chubby, frosting-stained cheeks. Now I think of Valentine’s Day as simply a day to celebrate love. I embrace Valentine’s Day and all the hearts, roses and chocolates that go with it! Show your loved ones that you love them on Valentine’s Day, but more importantly, show them throughout the year, by loving, respecting and accepting them for who they are every day.
If your heart beats for a chocolate lover, then this Valentine cake for two will have them swooning. It’s small in size, but grand in chocolate indulgence. It has three layers of moist chocolate cake, rich, white chocolate buttercream and a silky chocolate glaze. As if that isn’t enough, I loaded the top with chocolate candy! Some of the candy is store bought and some I made with candy melts and chocolate molds. Click here to find the cherub mold.Click here to find the heart mold.
I hope you share this Valentine cake with someone you love! However you celebrate the day and whoever you love, have a happy one!
Chocolate Lovers' Valentine Cake for Two
A mini chocolate cake with white chocolate buttercream, topped with chocolate glaze and chocolate Valentine candy. Perfect for sharing!
Preheat oven to 350°F. Grease & flour three 4-inch cake pans. *See note below.
Sift flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add sugar and stir to combine.
Combine egg, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
Add egg mixture to dry ingredients and mix on low speed with a handheld electric mixer, until combined. Stop mixer. Scrape sides of bowl with spatula. Turn mixer up to medium speed and beat for 1 minute.
Add hot coffee and stir until incorporated.
Pour batter into prepared cake pans, dividing batter evenly between the pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans 10 minutes, then invert onto a wire rack to cool.
White Chocolate Buttercream
Melt white chocolate in a double boiler over gently simmering water. (Alternately, you can melt the white chocolate in the microwave. In a small microwaveable bowl, heat the white chocolate for 30 seconds, then stir. Heat again for 10 second intervals, stirring until melted, being very careful not to overheat it.)
Set white chocolate aside to cool until lukewarm and still soft.
In a medium bowl, beat butter with an electric mixer at medium speed until pale and creamy.
Add vanilla extract, salt and melted white chocolate. Beat at low speed until combined. Stop mixer. Scrape sides of bowl with spatula.
Add powdered sugar. Beat at low speed, until powdered sugar is combined. Beat at medium speed until buttercream is smooth, stopping to scrape the bowl occasionally. Keep covered at room temperature until ready to use.
When cakes have cooled completely, trim the cake layers to 1-inch tall.
Attach one of the layers to a cake board with some of the white chocolate buttercream. Apply 1/4-inch thick layer of buttercream to the top of the cake layer, followed by the second cake layer, another 1/4-inch thick layer of buttercream, then the final cake layer.
Apply a crumb coat (thin layer) of buttercream to the cake. Chill the cake in the refrigerator for 20 minutes.
Frost the cake with the remaining buttercream. Apply chocolate sprinkles to the bottom edge of the cake.
Melt chocolate drip glaze ingredients together in a double boiler over gently simmering water. Let cool slightly.
Spoon chocolate glaze into a piping bag. Snip off the end of the bag with kitchen scissors. Drizzle chocolate glaze along the edges of the perimeter of the cake, then fill in the middle. Smooth top with a small offset spatula.
Top cake with assorted chocolate candy. If desired, you can stack some of the candy and adhere them with melted chocolate to give some variation in height.