I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.
Summer was such a happy season for me as a child that I didn’t want it to end. I still love summer, but now that I’m an adult, I begin to anticipate fall right around the time when I’m tired of harsh, hot temperatures, rumbling air conditioners and flies buzzing around at cookouts. Now is that time for me. It’s so hot where I live right now, that I’m welcoming the cool, crisp fall weather and all it brings.
The beautiful warm flavors of fall are perfectly captured in these Pumpkin Cinnamon Roll Cakes. The moist, perfectly spiced cakes are topped with a cinnamon swirl which is basically cinnamon roll filling. I topped them with Vanilla Bean Icing, but you can also make it cream cheese icing by swapping out 1 tablespoon of the melted butter for 1 tablespoon of softened cream cheese, if you prefer. The optional addition of meringue powder helps the icing set up and gives it that crunch we love on glazed donuts. To find meringue powder, click here.
I used a shallow jumbo muffin pan to make these cakes. The muffin cups are 4 inches wide and 1 inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work. To find the pan I used, click here.
To watch the Instagram video of the finished Pumpkin Cinnamon Roll Cakes, click here.
Do you ever feel like a three year old child who doesn’t want to share? That’s how I feel about this crumb cake. I didn’t want to share so I made six 4-inch personal crumb cakes. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a ton of sweet crumb topping and a lemony cream cheese icing. You’ll want every bite for yourself! I was also hesitant to share the recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me because it’s based on my Grandma’s Apple Crumb Cake recipe.
I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.
If you like tropical flavors, you’ll love this spring dessert from my childhood. We used to call it Pineapple Coconut Snack Cake, but I would consider it more of a bar, so I changed the name to Pineapple Coconut Cake Bars. We would enjoy it on Easter or Mother’s Day because it was my mom’s favorite. It’s buttery, moist and rich. It’s also kind of addicting, because everyone always asks for seconds. You can double the recipe if you need to.
At the Brownie Mischief website, all types of brownies are welcome. We all know and love chocolate brownies. But there are other less common brownies in the universe, that deserve to shine too. Let me introduce you to Strawberry Sweetheart Brownies. These lovely pink creations aren’t strawberry cake or strawberry blondies. They contain white chocolate and they’re made with the same baking method as brownies. When you bake chocolate brownies, you want to be careful not to over bake them, to achieve the rich, fudgy texture. The same is true for these strawberry brownies. When you test for doneness, the toothpick should have a few moist crumbs attached to it. If the toothpick is clean, the brownies have baked too long and will likely be a little dry and cakey, although still edible. So make sure to test for doneness well before the end of the baking time!
The baking temperature for this recipe is 325ºF. I noticed that when baking in a heart shaped cake pan, things tend to bake unevenly because of the shape. So I used a lower temperature to help with even baking. If you don’t have an 8-inch heart shaped cake pan, you can also use an 8-inch round cake pan. To find the cake pan I used, click here.
To watch the Strawberry Sweetheart Brownies Instagram video, click here.
The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!
The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.
I remember my grandma making coffee cakes and sweet muffins for breakfast, along with eggs, sausages, hot coffee and a big pitcher of milk on the table. The older generation really loved their coffee cakes. I’ve noticed that many Millennials and Gen Z’s think coffee cake contains coffee. Maybe some coffee cake does contain coffee, but in general, coffee cake is called that because it’s typically eaten with coffee. A classic coffee cake is usually a subtly sweet cake with cinnamon, crumb topping and maybe some icing. The Apple Crumb Cake recipe I’m sharing with you has the elements of a classic coffee cake, but so much better! The cake is fluffy and soft, the crumb topping is chunky and plentiful, and the apples are perfectly tender. And don’t get me started about the icing!
Why do most of our grandmothers cook and bake so well? Because they’ve had decades of trial and error to perfect their recipes, tweaking them here and there until they’re approved and loved by their families, neighbors and friends. This cake has had its share of trial and error. She has earned her place as a well-loved, delicious, beautiful queen of coffee cakes.
Whether you call them apple blossoms, apple dumplings or apple fussbudgets, (which are named after your great grandfather’s second wife’s cousin), these are cute little apple pastries. I made them because I was craving apple pie, but I didn’t have enough apples to bake one. I didn’t invent them, and I don’t know who did, but I’ve had frozen ones and I’ve seen them on restaurant menus. I thought it would be fun to make them, and it was! I could’ve just put some pie dough in muffin cups and made quick little pies, but flower shaped things automatically get extra points for cuteness. And if you know me, you know I love my cute bakes!
I had tea with with a well mannered hedgehog once on a crisp fall day. He brought me a tiny bouquet of flowers, which I placed in a small jam jar filled with water. He said the delightful maple scent of these Madeleines reminded him of his time in the woods, as a young hoglet. When he had his fill of the delicate little cakes, I wrapped some in a tea towel for his journey home.
As cooler weather approaches, I’m always looking for a little something to enjoy with a warm drink and a good book. Although traditional Madeleines typically remind me of spring, these Maple Brown Sugar Madeleines have a cozy fall feeling. They go well with coffee, tea or hot cocoa. If you want to make them for a friend, make the batter and keep it in the refrigerator. Bake the Madeleines right before your friend arrives.
I used a spherical Madeleine pan to make these maple scented little cakes. The Madeleines made in this pan are a little thicker and fluffier than those made in a traditional oval pan. To find the Madeleine pan I used, click here. You can certainly use a traditional pan if you prefer. Keep in mind that the baking time will be shorter and you will end up with about twice as many.
If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.
The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small portion scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.
This is a sweet, fluffy blueberry cornbread that my family loves. It’s heavenly served with honey and butter. I love baking it in a cast iron skillet because of the delicious crust that forms from the steady high heat conducted with cast iron. If you don’t have a cast iron skillet, you can use an 8-inch round cake pan instead. To find the 8-inch cast iron skillet I used, click here.
The texture of this cornbread is more like a quick bread than a cake and my family has always called it cornbread. When I posted this recipe previously, I called it a skillet cornmeal cake because I was trying to shy away from the cornbread police who inevitably show up when I post sweet cornbread recipes. These enforcers of non existent cornbread laws no longer intimidate me because I’ve done my cornbread research. There are different regions who make cornbread in many different ways. Various groups of people in the United States argue over whether or not cornbread should contain sugar. Historically, some people had to add sugar to cornbread because of the lower quality cornmeal they had access to. But the first cornbread was made long before that in ancient Mexico. People then and now use the ingredients available to them to create food that tastes good to them. So by any name, it’s all good.