Tag: Baked From Scratch

Brown Butter and Maple Chewy Pumpkin Cookies

Happy Holidays! It’s the week after Thanksgiving and normally this week I share a week’s worth of cookie recipes to inspire you to bake for the holidays. Unfortunately, this year that’s not happening. Time got the best of me, and I spent the bulk of my free time crocheting. I kept thinking that I would be able to test the recipes I had written up, but I opted not to rush the process just to publish some blog posts. I believe quality over quantity is more important. I recently tried a recipe for a Brown Butter and Maple Chewy Pumpkin Cookie that was absolutely delish, so I decided to share that recipe with you this week. It would be the perfect addition to your cookie platter this holiday season.

But first, in case you are wondering what I was crocheting… Granny Hexagon Christmas Stockings, 16 to be exact (not counting the 3 I also made to sell in my Etsy shop). It was an order that needed to be completed by the end of November. And while I finished them with a week or two to spare, I was then also fulfilling custom orders for ornament ball wreaths from my Etsy shop. So, I’ve been busy. 

And now back to the cookies. While I normally don’t bake (or gravitate towards) oversized cookies I decided to try these since the flavors sounded so good. Brown butter, maple and pumpkin are the perfect combination for the season. Although with Christmas just around the corner peppermint is dominating a bit more nowadays.

If you are intimidated to make browned butter don’t be. It’s an easy process that requires a bit of patience, a watchful eye and a constant stir. Don’t be tempted to raise the heat as doing so will cause the butter to burn a lot quicker and instead of having a nutty flavor, the butter will have a burnt flavor. Once the butter has a rich amber color it’s done. Remove it from the heat and transfer it to a heat-proof container to stop the cooking process. Leaving it in the pan will continue to heat and ultimately burn the butter. While the original recipe called for placing the butter in the refrigerator to cool, I opted to cool it to room temperature on my counter for two reasons. A) I didn’t have to worry about it solidifying if I left it in the fridge for too long and B) I’m always apprehensive of putting hot items in the fridge immediately.

Once the brown butter is cool these cookies come together quickly and easily. Simply mix the dry ingredients together in one bowl, the wet ingredients in another and then fold together the two to form the dough. After refrigerating the dough for about 15 minutes – to prevent the cookies from spreading while baking – roll in a cinnamon sugar mixture and then bake. After cooling you will have the perfect cookie to enjoy with a hot cup of cocoa, tea or coffee for the cold days ahead!

Brown Butter and Maple Chewy Pumpkin Cookies

  • Servings: 11-12 large cookies
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Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter

1 1/2 cups dark brown sugar

1 large egg yolk

3 tablespoons maple syrup

1 teaspoon vanilla extract

1/3 cup pumpkin puree

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

For the Cinnamon Sugar Coating:

2 tablespoons light brown sugar

2 tablespoons sugar

1 teaspoon cinnamon

Directions:

Begin by browning the butter. In a medium saucepan melt the butter over medium heat, stirring until it reaches a rich amber color. Pour the butter into glass measuring cup, you should have just shy of 1 cup. Allow to cool to room temperature.

Preheat the oven to 350 F and line 2 large baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon – and set aside.

In a large bowl whisk together the brown sugar and cooled brown butter. It should resemble clumpy wet sand. Next whisk in the egg yolk, maple syrup, vanilla extract and pumpkin puree until smooth. Fold in the dry ingredients. Continue folding the two mixtures together until the dough forms.

Refrigerate the dough for 15-20 minutes so it can firm up and prevent spreading while baking.

In a small bowl whisk together the ingredients for the sugar coating.

Use a large cookie scoop (i.e. ice cream scoop) or 1/4 measuring cup to scoop out the dough and then roll in the sugar coating. Place on the prepared baking sheet about 3 inches apart.

Bake for 12-15 minutes, or until the cookies are darkened around the edges and the center are puffed and look slightly underdone.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe slightly modified from Butternut Bakery Blog

Gingerbread Spice Chocolate Chip Cookies

Are you still in search of cookies to bake for the holidays? Or maybe you can’t decide between baking a holiday staple, gingerbread, or everyone’s favorite, chocolate chip? If so, why not make both with today’s recipe for a Gingerbread Spice Chocolate Chip Cookie.

I came across this recipe in the most recent issue of Food Network Magazine and knew immediately that I wanted to try it. Especially after making my Gingerbread S’more Blossoms and knowing how well gingerbread and chocolate go together. Although, I made a few tweaks to the original recipe. While the original recipe called for Gingerbread Spice, I didn’t feel like searching for an actual jar of McCormick’s Gingerbread Spice (it’s a real thing just like pumpkin spice), so I created my own with a blend of ground cinnamon, ginger and cloves. Alternatively, you could swap out the cloves for allspice. And I opted to use semi-sweet chocolate chips as opposed to milk-chocolate chips. The result was a cookie with all the flavors of gingerbread with just the right amount of chocolate. And while they are delicious just as they are, they are perfect to make winter ice cream sandwiches – which is what a friend of mine did after receiving a batch of them from me!

Gingerbread Spice Chocolate Chip Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

1 1/4 cups dark brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons molasses

2 1/2 cups flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoons ground cloves

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

Directions:

Preheat the oven to 375F. Line 3 large baking sheets with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, ginger, cloves, baking soda and salt, set aside.

In a large bowl beat the butter and both sugars with a hand mixer on medium-high speed until light and fluffy. Reduce the speed to low and beat in the flour mixture, gradually increase the speed to medium-high and beat until just combined. Add in the chocolate chips and continue beating until the chocolate chips are well incorporated into the dough.

Scoop the dough using a medium cookie scoop (about 1 1/2 tablespoons) and roll into balls and then place on the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, until the cookies are golden brown around the edges and soft in the center. Allow the cookies to cool completely on the baking sheets before transferring them to an airtight container.

Recipe slightly modified from Food Network

Peppermint Chocolate Chip Snowballs

This time of the year peppermint is the star flavor in many beverages, candies and baked goods. And if you are a fan of the flavor, you are going to love today’s Snowball cookies. Snowballs, also known as Mexican Wedding Cookies and/or Russian Tea Cakes, are typically flavored with vanilla extract and have finely chopped pecans, but today’s version takes a festive approach with peppermint extract and chocolate chips for a Peppermint Chocolate Chip Snowball.

These buttery cookies will melt in your mouth and have you begging for a cup of hot cocoa. A few things to note, while I added 2 teaspoons of peppermint extract you could reduce it to 1 teaspoon. You will still get the peppermint flavor, but it won’t be as pronounced. Also, if you want to make the appearance of these cookies festive for the season you could add a few drops of red food coloring to give them a nice pink hue.

Peppermint Chocolate Chip Snowballs

  • Servings: 24 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar, divided

2 teaspoons peppermint extract

2 cups flour

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Lines 2 baking sheets with parchment paper.

In a large bowl beat together the butter and 1/2 cup of the confectioners’ sugar with hand mixer on medium speed until smooth. Beat in the peppermint extract. Reduce the speed to low and gradually add in the flour and then the chocolate chips.

Scoop tablespoons of dough and roll into a ball and then place on the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, until the cookies are a light golden brown.

Place the remaining cup of confectioners’ sugar in a medium bowl.

Let the cookies cool on the sheets for 2 minutes before transferring to a wire rack to cool for 5 minutes. After 5 minutes roll the cookies in the confectioners’ sugar to coat them. Return them to the wire rack to cool completely.

Once the cookies have completely cooled roll them in the confectioners’ sugar once again.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Brownie Cookies

‘Tis the season for cookies, cakes, treats and all kinds of sweets! And today’s treat is a take on a classic sweet that won’t have anyone fighting for the middle, edge or corner piece – everyone has a preference – it’s a Brownie Cookie!

The dough for these cookies involves a few steps. First up, chocolate and butter are melted together, stirred until smooth and then cooled to room temperature. Once cooled, the chocolate mixture is then added to a mixture of eggs, sugar, vanilla extract and coffee granules. And finally, dry ingredients and mini chocolate chips are added into the dough. Although, the dough won’t look like dough at this point, more so like brownie batter. So, it’s necessary to refrigerate the dough for 20 minutes so it can firm up and be perfect for scooping and baking.

And once baked, you will have delicious chocolaty cookies that are reminiscent of a brownie with a shiny crackly top and a soft chewy inside, perfect for any chocolate or brownie lover in your life. 

Brownie Cookies

Ingredients:

2 4oz. semi-sweet chocolate baking bars, chopped

6 tablespoons unsalted butter, cubed

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons instant coffee granules

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup mini chocolate chips

Directions:

In a microwave safe bowl melt the chopped chocolate and butter together. Heat for 20 second intervals, stirring between each until the mixture is smooth. Cool to room temperature.  

In a large bowl beat together both sugars, eggs, vanilla extract and coffee granules with a hand mixer on medium speed until the mixture is well combined and has increased slightly in volume, 2-3 minutes. 

Add the cooled chocolate mixture to the egg mixture and beat until well combined.

In a medium bowl whisk together the flour, cocoa powder, baking powder and salt.

Stir the flour mixture into the chocolate mixture until just combined. Add in the mini chocolate chips and continue stirring until well combined. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Using a cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 12-13 minutes, until the cookies are set. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Pumpkin Bourbon Cream Cheesecake

Here it is… My first pumpkin recipe of the season! Not sure how many more are to follow. This could very well be the only pumpkin recipe I share this year. I’m just not into it this year as I have been in the past. I did get my fair share of pumpkin beverages from Starbucks last month during their BOGO promotion, so I am getting my pumpkin fill. Before we know it though, pumpkin will be replaced by peppermint and all the pretty fall colors will be replaced by holiday colors. I walked into a Lowe’s the other day and right smack in my face was a full Christmas display flanked by two very large Santa Clauses’. I had to stop and think for a moment what date it was and how long until Christmas is actually here. Don’t get me wrong I enjoy the holidays, but this year feels like it has flown by incredibly fast so savoring these last few months of the year and the remaining holidays would be nice. 

A few months ago, I received a bottle of bourbon cream from Nooku. They reached out to me on Instagram and offered to send me a bottle. I never tried bourbon cream before but was pleasantly surprised when I did. While the tasting notes are different, it reminded me of Irish cream. And while it is delicious to drink on its own chilled or at room temperature, I thought I could use it to make some sort of dessert. Initially I was thinking of making a bourbon cream cheesecake, but it being Fall and all I decided to give the cheesecake a Fall twist and add pumpkin to create a Pumpkin Bourbon Cream Cheesecake.    

So, with some bourbon cream, pumpkin puree and of course pumpkin spice (along with a few other ingredients) I ended up with a delicious cheesecake that’s perfect for these Fall days. And while I was initially thinking of topping the cheesecake with a chocolate ganache drizzle, I opted to go a simpler route and whipped up a small batch of bourbon cream whipped cream to pipe along the edges of the cheesecake which I then sprinkled with pumpkin spice (because you can never have too much of it).

Pumpkin Bourbon Cream Cheesecake

Ingredients:

For the Graham Cracker Crust:

12 graham crackers

1 tablespoon sugar

6 tablespoons unsalted butter, melted

For the Cheesecake:

3 8oz blocks of cream cheese, at room temperature

1/2 cup sugar

1/2 cup light brown sugar

1/4 cup sour cream, at room temperature

15oz. can pumpkin puree

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

3 large eggs, at room temperature

1/3 cup bourbon cream*

For the Bourbon Cream Whipped Cream:

1/2 cup heavy whipping cream

1 tablespoon bourbon cream*

1 tablespoon confectioners’ sugar

Additional pumpkin pie spice to sprinkle on top of cheesecake

*I used Nooku Bourbon Cream

Directions:

Preheat the oven to 325 F.

In the bowl of a food processor process the graham crackers into fine crumbs. Add the sugar and melted butter and pulse a few times until the mixture is combined. Transfer to a 9-inch springform pan and press the crumbs into an even layer along the bottom of the pan and up the sides. Set aside.

In a large bowl beat the cream cheese and both sugars with a hand mixer on medium speed until well combined. Add in the sour cream, pumpkin puree, vanilla extract and pumpkin pie spice until beat until just combined. Add the eggs 1 at a time, beating well after each addition. Finally beat in the bourbon cream.

Transfer the cheesecake filling to the prepared pan and bake in the preheated oven for 50-55 minutes. The cheesecake should be set but the center a bit wobbly.

Leave the cheesecake in the oven with the door open and allow the cheesecake to cool as the oven cools, about 30 minutes. Finish cooling on a wire rack and then cover and refrigerate for at least 8 hours or overnight.

Before serving make the whipped cream topping. In a medium bowl beat the whipped cream, bourbon cream and confectioners’ sugar on medium speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip. Carefully remove the ring from the cheesecake and drop dollops of the whipped cream along the edge of the cheesecake. Finish by sprinkling pumpkin pie spice over the whipped cream. If you don’t have piping bags and/or tips, you can use a large resealable bag. Snip one of the corners and drop dollops of the whipped cream on the cheesecake. 

Store leftovers in the refrigerator.

Recipe first appeared on Bead Yarn & Spatula

Cheddar Bay Biscuits

If you’ve been to a Red Lobster I think we can agree that one of the best things about going is the Cheddar Bay Biscuits. Granted the food isn’t bad either; depending on the one you go to. Unfortunately, not all chain restaurants are the same. The biscuits are so popular that Red Lobster sells a mix that you can buy to make them yourself at home, although I can’t say how good it is as I have never tried it. There are also a ton of recipes floating around the internet to make them from scratch. I know I tried one or two and I wasn’t that impressed. I recently came across today’s recipe while scrolling Instagram and it sounded simple and delicious, so I flagged it. And on a recent rainy Saturday I decided it was the perfect excuse to stay home and try a few recipes and this was one of them and it didn’t disappoint.

The texture of these biscuits was spot on. They were light and airy and the garlic butter on top was perfection. I initially thought that maybe the garlic butter would need more salt, but I opted against adding more than the recipe called for and I am happy that I did. Most recipes I have seen call for using yellow cheddar cheese while this one used white cheddar cheese, I am not sure if that made a huge difference in the flavor, but it did make a difference in the color of the biscuits. As one would expect, the yellow cheddar gives the biscuits a slight orange hue while the white cheddar didn’t do that which made them a tad bit more appealing on the eye. Truth be told we do eat with our eyes before our taste buds.

These are so quick and easy to make that you could whip up a batch and store them in your freezer and reheat them to enjoy with a hearty soup throughout the Fall/Winter. That’s exactly what I am planning on doing. I froze half of the ones I made and already tested reheating them in the oven and they were just as good as the day I made them.

Copycat Red Lobster Cheddar Bay Biscuits

  • Servings: 12 biscuits
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Ingredients:

For the Biscuits:

4 ounces (1 cup) shredded sharp white cheddar cheese*

1 stick unsalted butter, melted

3/4 cup buttermilk

2 cups flour

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons Kosher salt

1/2 teaspoon baking soda

For the Garlic Butter:

1/4 cup (4 tablespoons) unsalted butter, melted

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/8 teaspoon Kosher salt

*I opted to shred the cheese myself from a block of cheddar as opposed to buying it already shredded

Directions:

For the Biscuits:

Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.

Stir together the melted butter and buttermilk and set aside.

In a large bowl whisk together the flour, baking powder, garlic powder, Kosher salt and baking soda until well combined. Add in the buttermilk mixture and using a rubber spatula gently stir together until a soft dough forms. Add in the shredded cheese and continue stirring until the cheese is incorporated into the dough.

Use a 1/4 cup measuring cup to measure out 12 portions of the dough. Roll each portion into a ball and place on the prepared baking sheet 2-inches apart.

Bake the biscuits until they are golden brown, about 10-12 minutes.

While the biscuits are in the oven make the garlic butter.

For the Garlic Butter:

In a small bowl combine the melted butter, parsley, garlic powder and salt, stir together until well combined.

As soon as the biscuits come out of the oven generously brush each with the garlic butter. Serve immediately.

Make ahead: Prep the biscuits – make the dough and then shape them – and then place on a baking sheet in the freezer until frozen. Transfer to a resealable bag and keep in the freezer up to 2 months. Bake straight from the freezer, adding a few minutes to the baking time and then brush the garlic butter and serve.

Storing: Leftover biscuits can be stored in an airtight container for 3 days or frozen in a resealable bag up to 2 months. Reheat in a 350 F oven until warmed through, about 10 minutes.

Recipe from The Kitchn

Rosemary Honey Custard

Rosemary and honey… It may sound like a weird combination, but I’ve been thinking about making something with the two after having a Rosemary Honey Crème Brulee last year. I ended up not straying too far from that dessert and came up with a Rosemary Honey Custard. If you are thinking rosemary is better suited for savory dishes as opposed to sweet ones, you are partially correct, with the right ingredients and measurements rosemary can be used in desserts as well.  

Since I didn’t want bits of rosemary in the custard, I started off by infusing the rosemary flavor into whole milk; which is one of the main ingredients in custard (eggs being the other). To do so, I boiled a few sprigs of fresh rosemary in milk and then let the milk steep for a few minutes with the rosemary still in it.

While the milk was steeping, I beat eggs along with sugar, honey and vanilla extract. I then whisked a few tablespoons of the milk into the egg mixture to temper them and then slowly whisked in the remaining milk – having removed the rosemary sprigs beforehand. It’s important to temper the eggs, if you add all the milk in at once you may end up with scrambled eggs. After straining the mixture through a fine mesh sieve, I divided it amongst greased ramekins that I had placed in a roasting pan. About 1 cup of the mixture in each ramekin. I would suggest straining the mixture into a large (4-cup or more) measuring cup to make pouring it into the ramekins easier (and less messy!)

Next, I added enough boiling water to the pan to reach halfway up the sides of the ramekins.

And finally, I placed the roasting pan in the oven and baked the custards for about 30 minutes. The custards were set, but still slightly jiggly in the center. I let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled I refrigerated them for a few hours before enjoying. The flavor of these custards reminded me of the crème brulee that inspired them. I could taste the rosemary, but it’s not as overpowering as it can be in some savory dishes it’s used in. The honey (and sugar) calms it down. If you have an abundance of rosemary from your summer gardens this recipe is one way to use it up. You won’t be disappointed!

Rosemary Honey Custard

       

Ingredients:

2 3/4 cup whole milk

3 sprigs fresh rosemary

3 large eggs

1/4 cup sugar

1/4 cup honey

1 teaspoon vanilla extract

Butter, for greasing the ramekins

Boiling water, for a water bath to bake the custards

Directions:

Preheat the oven to 350 F. Grease 4 8oz. ramekins with butter and place inside of a roasting pan. Set aside.

In a medium saucepan combine the milk and rosemary and heat over medium heat until the milk begins to boil, reduce the heat and let simmer for 30 seconds to 1 minute. Turn off the heat and allow to steep for 15 minutes.

Meanwhile, in a large bowl beat the eggs with the sugar, honey and vanilla extract with a hand mixer on medium speed until the eggs are pale.

Remove the rosemary from the milk and whisk in 2 tablespoons of the milk into the egg mixture to temper the eggs. Then slowly whisk in the remaining milk.

Strain the mixture through a fine mesh sieve and then divide amongst the prepared ramekins. About 1 cup per ramekin.

Add hot water to the roasting pan about halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes. The custards will be set but slightly jiggly in the center.

Let the custards cool in the pan for 10 minutes before removing to a wire rack to cool completely. Refrigerate for 2 to 3 hours so the custard can finish setting before serving.

Recipe first appeared on Bead Yarn & Spatula

Tennessee Whiskey Cake

Happy Fall! So, I am switching things up this year. I normally welcome Fall with a pumpkin recipe, but I haven’t baked anything with pumpkin yet. I have one or two recipes that I want to make but just haven’t gotten to them yet. Instead, I am bringing you a cake that is just as equally perfect for the Fall, a Tennessee Whiskey Cake. (Although, I made it with bourbon, but you could use either.) There is also a decent amount of chopped pecans in the cake that I find reminiscent with Fall baking.

One thing I loved about this cake is that it only required one-bowl and came together rather quickly. I thought about foregoing toasting the pecans to save time, but I went ahead and did it. I can’t say for sure if it added another layer of flavor to the cake though. What I mainly tasted was hints of the bourbon, which wasn’t a bad thing. A slice of this cake is the perfect accompaniment to a nice hot cup of tea (or coffee if that’s your thing!). Perfect after a day of raking leaves, leaf peeping, apple picking or whatever Fall activity you may be doing.

Tennessee Whiskey Cake

Ingredients:

1 1/4 cup pecan halves, plus additional for topping

2 sticks unsalted butter, at room temperature

3/4 cup sugar

1/2 cup dark brown sugar

2 teaspoons vanilla extract

5 large eggs, at room temperature

1/4 cup whiskey or bourbon*

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 cups flour

*I used Jim Beam’s Bourbon

Directions:

Preheat oven to 400 F. Spread the 1 1/4 cups of pecans on a baking sheet and bake 10 to 15 minutes, stirring occasionally to prevent the pecans from sticking and/or burning, until toasted and lightly browned. Allow to cool and then chop the pecans.

Reduce the oven temperature to 325 F and spray a 9x5x3-inch loaf pan with baking spray.

In a large bowl beat the butter, both sugars and vanilla extract together with a hand mixer on high speed until light and fluffy.

With the mixer on low, add the eggs one at a time, beating after each.

Next, beat in the whiskey/bourbon, the baking powder, baking soda and salt. Reduce the mixer to low and stir in the chopped pecans and then the flour until just incorporated.

Spread the butter into the prepared pan. Smooth the top and then place pecan halves on top.

Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 50 minutes to 1 hour.

Cool the cake in the pan on a wire rack for 30 minutes. Remove from the pan, place on the wire rack and cool completely. For best flavor store airtight for one day at room temperature before serving.

Recipe from Elizabeth Alston’s Best Baking

Sour Cream-Chocolate Chip Pound Cake (and a few other things!)

It’s been a bit quiet around here. Almost two months since my last post. Partly because this summer has been way too hot to turn my oven on to bake anything and because I was gone for about 10 days in late July / early August. I finally made it across the pond! I went to Barcelona for two days and then headed out on a Mediterranean cruise which made stops in Mallorca, Marseille, La Spezia (Florence), Civitavecchia (Rome) and Naples. Since I was on a cruise, I really didn’t get the opportunity to try a lot of the local food, but while in Marseille I did try a traditional cookie called a Navette (it wasn’t to my liking) and while in Lucca I enjoyed pizza and gelato (both were delish!).

And not food related whatsoever, but too beautiful not to share a few pics of the Mediterranean and a few sunrise and sunset pics from the ship. 

A few weeks after getting back I finally turned my oven on to bake something as I was planning to visit family and wanted to bring dessert. I opted to make a Sour Cream-Chocolate Chip Pound Cake that I had flagged in a cookbook quite some time ago but hadn’t gotten around to making. I really need to go through my cookbooks and see what else I have flagged that I haven’t made! Truthfully, I felt out of sorts while prepping the batter for the cake. It was almost like I was tripping over myself. Don’t get me wrong, I have been cooking for myself even though I wasn’t baking but I never realized that I had developed a rhythm of sorts while baking.

Thankfully, my out of sorts feeling didn’t translate into the cake… It turned out delicious! The recipe called for a cinnamon sugar topping which I thought to be a bit odd, but I went with it and am happy that I did. The cinnamon flavor really added to the flavor of the cake. You could taste it, but it wasn’t overpowering.

One thing to note, the flavor of this cake gets better with time. I suggest making it a day or two ahead of time and then wrapping it tightly to keep it fresh and let the flavors develop.

I think I am finally getting my baking legs back! I baked a Blueberry Crumb Cake that came out delish – although I did have to mix my dry ingredients twice. I flipped the measurements for salt & baking soda and added in more baking soda than the recipe called for and I didn’t want to end up with metallic soapy flavored cake. Maybe that isn’t a good example. I did bake up some treats (cookies and cheesecake brownie bites) last week along with a birthday cake that all came out perfect! I even decorated the cake… It’s been a while since I have done that. So, I guess I am getting back into the swing of things. Perfect timing to with Fall and the holidays just around the corner.

Sour Cream-Chocolate Chip Pound Cake

Ingredients:

1 cup plus 4 tablespoons sugar

1 1/2 teaspoons cinnamon

1 3/4 stick (14 tablespoons) unsalted butter, at room temperature

2 teaspoons vanilla extract

4 large eggs, at room temperature

3/4 cup sour cream

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 1/4 cups flour

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat the oven to 325 F. Spray a 9x5x3- inch loaf pan with baking spray then line with aluminum foil, leaving an overhang, then spry with additional baking spray. Set aside.

Cinnamon Sugar Topping- In a small bowl mix 2 tablespoons of the sugar with 1/4 teaspoon of the cinnamon and set aside.

In a large bowl beat the butter, vanilla extract and the remaining sugar together with a hand mixer on high speed until pale and fluffy. Reduce the speed to medium and add the eggs one at a time, beating after each. Beat in the sour cream, baking powder, baking soda, salt and the remaining cinnamon. Scraping the sides of the bowl as needed. With the mixer on low, add in the flour until almost combined. Finally add in the chocolate chips and continue mixing on low until the batter is well combined.

Transfer the batter to the prepared pan. Tap the pan on the counter a few times to release any air bubbles and then sprinkle the cinnamon sugar topping on top of the cake.

Bake in the preheated oven until a cake tester inserted in the center comes out clean, 70 – 75 minutes.

Allow the cake to cool in the pan on a wire rack for 30 minutes. Then using the overhang lift the cake out of the pan and place on the wire rack to cool completely. Remove the foil and serve or wrap tightly in plastic wrap and leave at room temperature until ready to serve. For best flavor, let the cake sit for 1 day before serving.

Recipe from Elizabeth Alston’s Best Baking

Orange Pistachio Loaf Cake

I’ve posted quite a few loaf cakes this year. They are just so easy to make, and you get so much so flavor without having to do too much, i.e. decorate. And most of them are perfect for any time of the day… As a treat for breakfast, a snack in the middle of the day or for dessert in the evening. Today’s Orange Pistachio Loaf Cake is no exception to any of this. The citrus flavor of this loaf cake makes it perfect for the warmer months ahead when you want something sweet but not too heavy. And you don’t have to whip out your hand or stand mixer to make it. Simply whisk the dry ingredients together in one bowl, the wet ingredients in another and then whisk both together before folding in the pistachio nuts. That was a bit out a mouthful, but rest assured this cake is easy to make.

And once the cake is baked and cooled it’s time to make the glaze. Previously, I would skip adding glazes to my baked items. Whenever a recipe included it, I just assumed that it would add too much sweetness, but I have come around and realized that what it really does is enhance the flavor, well sometimes. For this cake I decided to add an orange glaze and top it with chopped pistachios to really kick up the overall flavor of the cake.

Orange Pistachio Loaf Cake

Ingredients:

For the loaf cake:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup freshly squeezed orange juice (2-3 navel oranges)

1/4 cup vegetable oil

1/2 cup sour cream

2 large eggs

1 teaspoon vanilla extract

Zest of 1 orange

1 cup sugar

1/2 cup chopped pistachios

For the glaze:

1/2 cup confectioners’ sugar

1 teaspoon orange zest

1 – 2 tablespoons fresh squeezed orange juice

2 – 3 tablespoons chopped pistachios

Directions:

Preheat oven to 350 F. Spray a 9 x 5 – inch loaf pan with baking spray and set aside.

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

In a different medium bowl whisk together the orange juice, vegetable oil, sour cream, eggs, vanilla extract and zest until combined and then whisk in the sugar until well combined. Add in the dry ingredient and whisk together until just combined. Finally fold in the chopped pistachios.

Transfer the batter to the prepared loaf pan and bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

Once the loaf is cool prep the glaze. In a small bowl whisk together the confectioners’ sugar, orange zest and orange juice. Start with a tablespoon of orange juice and add more as needed. The glaze should be pourable but thick. For an easier clean-up, line a rimmed baking sheet with wax paper and place the wire rack with the loaf cake on top of the wax paper. Drizzle the glaze on top of the cake then sprinkle the chopped pistachios on top. To set the glaze quickly, place the cake in the refrigerator for 15-20 minutes.

Slice and enjoy!

Store cake in an airtight container at room temperature.

Recipe first appeared on Bead Yarn & Spatula.