One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.
Ingredients
Blueberry Puree
1 1/2 Cup Blueberries,
Zest of 1 Lemon
2 TBSP Lemon Juice
1/4 Cup Sugar
Lemon Cake
1/4 Cup Unsalted Butter, softened
1/2 Cup Sugar
2 Eggs
2 TBSP + 2 TSP Lemon Juice
Zest of 1 Lemon
1/2 TSP Salt
1/2 TSP Baking Soda
1 1/4 TSP Baking Powder
1 1/4 Cup Flour
1/2 Cup Sour Cream
Frosting
1 Cup Unsalted Butter, softened
3 Cups Powdered Sugar
3 TBSP Blueberry Puree
Let’s Get Baking
To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.
Preheat your oven to 350F and prepare your cupcake cups.
In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.
Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.
To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.
Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!
Ingredients
2 Cups All Purpose Flour
1/2 Cup Granulated Sugar
2 1/2 TSP Baking Powder
1/2 TSP Salt
2 1/2 TSP Orange Zest
2 TSP Fresh Orange Juice
1/2 Cup Unsalted Butter, frozen & grated
1/2 Cup Heavy Cream
1 Large Egg
1 TSP Vanilla Extract
1 Cup Fresh Raspberries [can do frozen]
Orange Glaze
1 Cup Powdered Sugar
3 TBSP Fresh Orange Juice
Let’s Get Baking
Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.
In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.
Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.
Preheat the oven to 400F.
Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.
Combine the ingredients for the glaze and drizzle over the scones.
I grew up having a contest with my brother to see who could eat the most Sour War Heads in one sitting. The roof of my mouth was always destroyed and it was worth it every time. It is safe to say that I love all things sour and anything that highlights citrus flavors. I found this recipe from our girl Claire Saffitz in her Dessert Person cookbook and I was intrigued; not many desserts highlight limes, so I had to give it a try. These bars are so refreshing & also TART, these are the perfect dessert for a person like me who loves a good lip pucker, if you are like me, I HIGHLY recommend them. You need an 8×8-inch pan for this recipe.
Ingredients
Shortbread Crust
Butter for the pan
2 TBSP finely grated Lime Zest, takes about 3 limes
1/4 Cup Granulated Sugar
1 Cup All Purpose Flour
2 TBSP Finely Chopped Fresh Mint
1/4 TSP Baking Powder
1 Stick Unsalted Butter, cut into 1/2-in pieces, chilled
Salt
Lime Curd Filling
3/4 Cup Fresh Lime Juice, about 7 limes
1/4 Cup Fresh Lemon Juice, about 1 Large Lemon
1 TSP Cornstarch
1 Cup Sugar, divided into 1/2 cups
5 Large Egg Yolks
1 Large Egg
6 TBSP Unsalted Butter, cut into tablespoons, chilled
Salt
Powdered Sugar & Lime Zest for serving
Let’s Get Baking
Place the oven rack in the center of the oven and preheat the oven to 350F. Line the baking pan with two sheets of foil, crossing one over the other. Butter the bottom of the sides of the foil and set the pan aside.
Onto the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the granulated sugar until fragrant oils are released and the mixture looks like wet sand. Add in the flour + chopped mint + baking powder + salt and toss to combine. Add in the pieces of chilled butter and toss to coat in the flour mixture. Use your fingers to smash the butter completely into the flour mixture, working until you have lots of moist crumbs that hold together easily when squeezed.
Transfer the shortbread dough onto the prepared pan and scatter the crumbs easily across the bottom. Use your hands to flatten the crumbs into an even layer across the bottom. Bake the shortbread until lightly golden across the surface, about 25-30 minutes. Remove the pan from the oven. Reduce the oven temp to 300F. Let the crust cool while making the filling.
To make the lime curd filling: In a small saucepan, combine lime juice + lemon juice + cornstarch + salt and 1/2 cup of the granulated sugar and cook over MED heat, whisking occasionally to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute. Remove the saucepan from the heat.
In a medium bowl, vigorously whisk the egg yolks + whole egg + remaining 1/2 cup until the mixture is smooth, thick, and has paled in color a couple shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a TBSP at a time to slowly raise the temperature, until you’ve added about half the citrus mixture to the eggs.
Whisk the egg mixture back into the saucepan, then set back over MED-LOW heat and cook, whisking constantly, until the curd turns opaque is thick enough to coat the back of a spoon, and barely holds the marks of the whisk, about 3-5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next until the mixture is smooth.
Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed & the center is set but still a bit wobbly when you shake it, about 30-35 minutes. Remove from the oven & let the bars cool completely in the pan.
Transfer the cooled pan to the fridge and chill until the bottom of the pan is cold to the touch, about 1 hour. Remove the foil & cut it into about 16 squares. Dust with powdered sugar and top with more lime zest before serving.
I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!
Ingredients
1 1/2 Cups All Purpose Flour
1 TSP Baking Powder
1 TSP Salt
1/3 Cup Unsalted Butter, melted
1 Cup Sugar
2 Eggs
1/2 TSP Vanilla Extract
2 TSP Grated Lemon Zest
2 TSBP Lemon Juice
1/2 Cup Milk
1 Cup Blueberries, I like using fresh but you can always use frozen
1 TBSP All Purpose Flour
Glaze:
2 TSBP Butter, melted
1/2 Cup Powdered Sugar
2 TSBP Lemon Juice
1/2 TSP Vanilla Extract
Let’s Get Baking
Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly
In a medium bowl, sift together the flour + baking powder + salt and set aside.
In the mixing bowl, whisk together the melted butter + eggs + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.
With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.
Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.
Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.
Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.
I hope you enjoy this DELICIOUS transition into spring!
Cinnamon is one of my favorite spices in the kitchen. It makes you feel all warm and cozy inside. Though I prefer cooking with friends to be a recipe we made together in the kitchen; I was alongside the baking of this bread via Snapchat. Kate shared this cinnamon swirl zucchini bread with me this past weekend from Shugary Sweets which features a lovely drizzle overtop. Kate mentioned that it is perfect for using up the zucchini in the fridge before it goes bad. She also provided some baking tips, like cutting down the baking time to 50 min. I am grateful for Kate to allow me to use her recipe while I am trying to get back to the real world following my trip.
Ingredients:
For the Bread:
4 Cups all-purpose flour
1 1/2 Cups Sugar
2 TSP Baking Powder
1 TSP Baking Soda
1 TSP Salt
2 Cups Shredded Zucchini
2/3 Cup Unsalted Butter, unsalted
1 TBSP Cinnamon
1/2 Cup Milk
4 Large Eggs
Cinnamon Swirl:
1 Cup All Purpose Flour
1 Cup Light Brown Sugar, packed
1 Cup Unsalted Butter, melted
1 TBSP Cinnamon
Glaze:
1 Cup Powdered Sugar
2 TBSP Milk
1 TSP Cinnamon
Let’s Get Bakin’
Preheat the oven to 350F.
Prep two 9in loaf pans with parchment or spray, or just hope for the best.
In a large bowl combine all the ingredients for the bread, stirring until combined well.
In a seperate bowl, combine the cinnamon swirl ingredients until mixed well.
Pour half the bread batter into the pans, then add on top half of the cinnamon swirl batter. With a knife or tooth-pick, gently swirl together the two batters. Repeat this again, swirling the batters together.
While the breads are baking, whisk together the glaze ingredients.
Bake for 50 minutes and let cool for 10 minutes before removing from the pan.
Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!
Ingredients
8oz Gingersnap Cookies
1/4 TSP Salt, divided
3 TBSP Melted Butter
3 8oz Packages Reduced-Fat Cream Cheese, softened
1 1/2 Cups Granulated Sugar
4 Eggs
15 oz Unseasoned Pumpkin Puree
1 TBSP Vanilla Extract
2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)
Let’s Get Bakin’
Preheat the oven to 325F
Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.
Grab a small sauce pan and fill with water, bring to a boil.
In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.
Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.
Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.
Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.
Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.
Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.
One of my best friends just took a job as the Director of Athlete Mental Wellness at Michigan State. We are all so freaking proud of her but going to miss her like crazy, so of course, there was a going away party involved. There is no better crowd-pleaser than brownies. It was finally time to break open Claire’s book for her ‘forever’ brownies as she claims that this is the only brownie recipe she will ever create. These brownies are extra chewy and you can add in the optional malted powder for a little extra dose of chocolate. You need an 8×8 in pan, Claire calls for preferably metal.
Ingredients
Butter for the pan
1/4 Cup Dutch Process Cocoa Powder
5oz Semisweet Chocolate [64-68% Cacao]
6 TBSP Unsalted Butter, cut into pieces
1/4 Cup Neutral Oil, vegetable
1/2 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 Large Egg
2 Large Egg Yolks
1 1/2 TSP Vanilla
3/4 Cup All Purpose Flour
2 TBSP Malted Milk Powder, optional
1 TSP Salt
1 Cup Milk Chocolate, coarsely chopped
Let’s Get Baking
Preheat the oven to 350F and line the pan with 2 sheets of foil, crossing one over the other and pressing into the corners. Lightly butter and set aside.
In a large heatproof bowl, whisk the cocoa powder into 1/4 cup boiling water until smooth.
Add in the semisweet chocolate + butter + oil into the large bowl with the cocoa mixture and set it over a medium saucepan filled with about 1in of simmering water, make sure the bottom of the bowl isn’t touching the water. Warm the mixture, gently stirring occasionally until the butter and chocolate are melted and the mixture is smooth. Remove the bowl from heat and let it cool until lukewarm.
Whisk in the granulated and brown sugar into the chocolate mixture. Add in the whole egg, egg yolks, and vanilla and whisk ‘vigorously’ until the mixture comes together and looks glossy and thick.
Add in the flour + malted milk powder [if using] + salt and whisk slowly until everything is combined. Add in the milk chocolate and fold in with a spatula. Scrap the batter into the prepared ban, spreading it into an even layer.
Bake the brownies until the surface is shiny and puffed, for about 25-30 minutes. [I had to bake for 35, it all depends on your oven].
Allow the brownies to cool for an hour before placing them into the fridge for another hour [allows for chewier texture]. Use the foil to lift out of the pan and cut into about 16 squares & enjoy.
I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.
Ingredients
1 Box Yellow Cake Mix
1 Cup Apple Cider
1/4 TSP Cinnamon
1/2 Cup Cinnamon Apple Sauce
3 Large Eggs, room temp
1 TBSP Brown Sugar
1 TSP Vanilla
1/4 TSP + 2 TBSP Cinnamon
1/4 Cup Sugar
1/4 Cup Unsalted Butter, melted
Apple Cider Glaze
1 Cup Powdered Sugar
1/4 Cup Apple Cider
Let’s Get Bakin’
Preheat the oven to 350F
In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.
Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.
To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.
In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.
Serve the cake with the glaze drizzled over the slices.
Holidays are the time that you get to show off your cooking and baking skills. At least that is how it is for me because I am usually cooking for one. I know I am a few weeks late, but I made this chocolate babka for Easter and I have to say it was an absolute hit. This recipe is from the New York Times Cookbook and makes 2 loaves. It is a long process, so I say get started three days before you want the loaf done. I made the fudge filling and chocolate streusel beforehand and it made the process go a lot smoother. As the New York Times said, read this recipe a few times before committing to making it, you’ll need it.
Ingredients
For the Dough:
1/2 Cup Whole Milk
1 Package Active Dry Yeast
1/3 Cup Sugar + a pinch
4 1/4 Cups All-Purpose Flour
1 1/2 TSP Fine Sea Salt
1 TSP Vanilla Extract
1 TSP Grated Lemon Zest
1/2 TSP Freshly Grated Nutmeg
4 Large Eggs, at room temp, lightly beaten
10 TBSP Unsalted Butter, softened
For the Fudge Filling:
1/2 Cup Sugar
3/4 Heavy Crem or Half and Half
Salt
6 oz Bittersweet Chocolate (66-74% cocoa), coarsely chopped
8 TSBP Unsalted Butter, diced and softened
2 TSP Vanilla Extract
For Chocolate Streusel
1/2 Cup All-Purpose Flour
3 TBSP Sugar
1 1/2 TBSP Unsweetened Cocoa Powder
1/2 TSP Salt
4 1/2 TSBP Unsalted Butter, melted
1/3 Cup Mini Semisweet Chocolate Chips
For the Syrup:
2/3 Cup Sugar
2/3 Cup Water
Let’s Get Baking
Let’s start with the dough. Warm the milk in a small saucepan on the stove until it’s lukewarm. Remove from heat, and add in the yeast + pinch of sugar and let bloom for about 5-10 minutes.
Using a mixer with the dough hook [you can also do this by hand it just takes a bit more time] combine flour + 1/3 cup sugar + salt + vanilla + lemon zest + nutmeg and mix. Slowly add the yeast mixture to the dry ingredients along with the eggs. Beat until the dough comes together, about 2 minutes.
Add in half of the butter and beat until the dough is smooth, add in the rest of the butter and wait until the dough is smooth and stretchy about 5-7 minutes. Add in 1 TBSP of flour if the dough sticks to the sides of the bowl.
Butter a large bowl and form the dough into a ball. Roll the dough around in the buttered bowl so all sides are buttered. Cover with clean dish towel and let the dough rise in a warm place for about 1-2 hours.
Press the dough down and recover, let rise in the friedge over night.
Onto the filling: Combine the sugar + cream + salt in a saucepan over medium heat, bring to a simmer and stir occasionally until sugar is dissolved. Add in the chocolate + butter + vanilla stirring until the chocolate is smooth. Remove from heat and let cool to room temperature. This can be made up to a week beforehand.
Onto the streusel: stir together flour + sugar + cocoa powder + salt in a bowl. Stir in melted butter until it is distributed and the streusel forms large crumbs. Stir in the chocolate chips. This can be made up to 3 days ahead and stored in the fridge.
To make the syrup: combine sugar & water into a small saucepan. Simmer over MED heat until the sugar dissolves. Remove from heat.
Butter 2 9-inch loaf pans and line with parchment paper
Remove the dough from the fridge and divide it in half. On a floured surface, roll one piece into a 9×17 inch rectangle. Spread with half the filling all over. Starting with the long side, roll up into a tight roll, transfer to a dish towel, and place in the freezer for 10 minutes. Do the same with the other piece of dough.
After the 10 minutes, slice the rolls length-wise in half and twist the halves together as you were braiding them. Fold the braid in half and place it in one of the prepared pans. Repeat with the other dough. Cover the dough with a kitchen towel and let rise in the fridge overnight.
When it’s finally the day to bake remove the dough from the fridge and let it come to room temp. Preheat the oven to 350F.
Using your hands, clump the streusel together and scatter along the bread. Bake the bread for 40-50 minutes, until a tester comes out clean with no dough.
As soon as the bread comes out, pierce it with a knife going all the way down to the bottom of the bread. Pour over the syrup. Transfer to a wire rack and let cool before serving.
Serve and share with family and friends. Baked with Love,
My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.
Ingredients
1 Cup Butter, softened (2 Sticks)
3/4 Cup Granulated Sugar
3/4 Cup Light Brown Sugar, packed
1 TSP Vanilla Extract
2 Eggs
2 1/4 Cups All Purpose Flour
1 TSP Baking Soda
1/2 TSP Salt
2 Cups Milk Chocolate Chips
3 TBSP Captain Morgan
Let’s Get Bakin’
Preheat the oven to 375F
Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.
Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.
Stir in the chocolate chips.
Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.
Hangry Hannah 