• Recipes

Pound Cake

2 sticks butter

1-2/3 cups sugar

5 eggs

2 cups flour

1 teaspoon vanilla

Cream butter and sugar ubtil fluffy. Add eggs and mix well. Add vanilla and flour. Mix until well blended. Bake at 350 degrees for 1 hour. 

Apple Cider Cookies

• 3/4 cup plus 2 ½ tablespoons apple cider, divided
• 1 cup unsalted butter
• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teapsoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground ginger
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 ½ cups unsifted powdered sugar

Bring 3/4 cup of apple cider to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until the cider reduces to 1/4 cup, 8 to 10 minutes. Remove from heat and transfer to a small heat-proof bowl. Chill, uncovered, until room temperature, about 10 minutes.

While cider reduces, place butter in a separate small saucepan and melt gently over medium-low (alternatively, melt butter in a microwave-safe bowl on 50% power until melted, about 2 minutes, stirring every 30 seconds). Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.

While cider and butter chill, whisk flour, cinnamon, baking soda, salt, and ginger together in a medium bowl until no lumps remain. Add brown sugar and granulated sugar to stand mixer bowl with butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute. Add egg, egg yolk, and reduced apple cider, beating until just combined. Reduce mixer speed to low and gradually add flour mixture until just combined, stopping to scrape down sides of the bowl as needed, about 2 minutes total. Cover and chill dough until just firm, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Line 2 large-rimmed baking sheet with parchment paper. Scoop chilled dough using a 1 1⁄3 oz. scoop (#24, about 2 ½ tablespoons) and place on prepared baking sheet about 3-inches apart. Cover and chill remaining dough while the first two pans are baking. 

Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12 to 14 minutes, rotating baking sheets front to back halfway through. Cool cookies on baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat with remaining cookie dough.

While cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons apple cider in a small bowl until smooth (if too thick, add remaining 1 ½ teaspoons cider, 1/2 teaspoon at a time, until mixture is loose enough to drizzle). 

Drizzle evenly over cooled cookies and let the drizzle set before serving.

Peanut Brittle Cookies

1 boxed pie crust mix

3/4 cup brown sugar

1 egg, slightly beaten

1/2 teaspoon vanilla

3/4 cup chopped peanuts

Mix pie crust mix as directed. Cut in brown sugar until resembles coarse crumbs. Add egg, vanilla, and 1/4 cup peanuts. Mix well. On well greased and floured cookie sheet, spread to 12" x 12".

Press remaining peanuts into dough. Bake at 350 degrees for 10 - 12 minutes. Cut when cool. 

Easy Yogurt Cake

(5 ounce) container plain yogurt

1/2 yogurt container vegetable oil

2 large eggs

1 1/2 yogurt containers white sugar

1 teaspoon vanilla extract

1 3/4 yogurt containers all-purpose flour

2 ½ teaspoons baking powder

1 pinch salt

1/2 yogurt container of mini chocolate chips

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.

1. Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
2. Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Triple Chocolate Cake

Cake

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder

1 and 3/4 cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

1/4 teaspoon salt

1 teaspoon pure vanilla extract

optional for decoration: semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with chocolate chips, if desired.

Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days.