Nutella Pound Cake
If you like Nutella then you will like this pound cake recipe. It’s easy to make and can be eaten for breakfast or as a dessert.
INGREDIENTS
1/2 Cup Softened Butter
3 Room Temperature Eggs
1/2 Cup Whipping Cream
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Nutella
Preheat your oven to 325º F. Allow the butter and eggs to stand at room temperature for 30 minutes. Line a 9x5x3 inch loaf pan with parchment paper. Set aside. In a medium size bowl stir together the flour, baking soda, baking powder and kosher salt. Set aside. In a large size bowl beat the butter on a medium speed for 30 seconds. Gradually add the sugar and beat for 30 seconds until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating 1 minute after each addition. Scrape the bowl frequently. Alternately add the flour mixture and whipping cream to the butter mixture. Beat on low after each addition just until combined. Pour half of the batter into the parchment paper lined loaf pan. Place 1/2 cup Nutella on top of the batter and swirl with a knife. Pour the rest of the batter and place the remaining 1/2 cup Nutella on top of the batter. Swirl the Nutella with a knife. Place into the oven and bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Remember that ovens heat differently so check at 60 minutes. Remove from the oven and cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan (by pulling out by the parchment paper) and cool thoroughly on the rack. Makes 1 Nutella Pound Cake.
Beer Brownies
Make these Beer Brownies for your father this Father’s Day! He’ll love you for it unless he hates chocolate!
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Softened Butter
1/2 Cup Unsweetened Cocoa Powder
3 Eggs
1 Cup Beer (I used Ale)
1 1/2 Teaspoon Vanilla Extract
Chocolate Frosting
Preheat your oven to 350º F. In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder. Set aside. In a separate large size bowl beat together the butter and sugar for 1 minute. Add the eggs one at a time beating in between each addition. Add the vanilla and beat for 20 seconds. Gradually add the flour mixture alternating with the beer until both are added. Beat on slow until smooth. Pour into parchment paper lined 13x9x2 baking pan. Place into the oven and bake for 25 minutes until done. Remember that all ovens heat differently so make sure to check at 25 minutes. Remove from the oven and let cool completely in the pan. Remove from the pan by lifting the parchment paper. Set onto the counter and frost with the chocolate frosting. Cut into brownies squares. Makes 24 brownies depending on how large or small you cut the brownies.
Chocolate Frosting
INGREDIENTS
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Milk
1 Teaspoon Vanilla Extract
Place the softened butter into a large size bowl and beat with a mixer for 30 seconds. Add the cocoa and beat for another 30 seconds. Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes. You will want the consistency to be very creamy without lumps. Makes about 2 cups.
Cherry Scones
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
Park Avenue Peanut Butter & Jelly Cupcakes
I came up with this recipe while walking on Park Avenue two weeks ago. If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.
INGREDIENTS
3/4 Cup Softened Butter
3 Room Temperature Eggs
2 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Milk
1 Cup Creamy Peanut Butter
2 Cups Strawberry Jam
1/2 Cup Peanut Halves For Garnish
Preheat your oven to 350º F. Line 1 large muffin tin with large muffin liners or the special parchment paper liners. Set aside. Allow the butter and eggs to stand at room temperature for 30 minutes. In a medium size bowl stir together the flour, baking powder and kosher salt. Set aside. In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar while continuing to beat on medium speed. Add the eggs one at a time. Beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Beat on low speed after each addition just until combined. Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup. Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup. Then add 2 teaspoons of the strawberry jam on top of the peanut butter. Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top). Continue until the entire muffin cups are filled the same way. Place into the oven and bake for 20 to 25 minutes. Remember that all ovens heat differently so make sure to check at 20 minutes. Remove from the oven and garnish the tops with the peanut halves. Let the cupcakes cool in the pan on wire racks for 15 minutes. Remove from the pan and place the cupcakes on the wire racks to cool completely. Transfer to a serving platter. Makes 12 large cupcakes.
White Chocolate & Pistachio Cookies
Unbelievably delicious!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cup Sugar
1 Cup Brown Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
1 1/2 Cups Whole Pistachios
Preheat your oven to 350º F. In a large size bowl mix together the butter, sugar and brown sugar. Beat for 2 minutes on medium speed until nice and fluffy. Add the eggs one at a time and beat well after each egg. Add the vanilla and beat for another 30 seconds. In a separate large size bowl combine the flour, kosher salt and baking soda. Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined. Stir in the white chocolate chips and the pistachio nuts. Place in the refrigerator for 1 hour before baking. Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remember that each oven heats differently so make sure to check at 10 minutes. I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven. Let rest on the baking sheet for 10 minutes before removing. Remove from the baking sheet and place on wire racks to cool completely. Makes about 5 dozen (depending on how large you make the cookies).
Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Italian Chocolate Cake
The ricotta cheese really adds to this chocolate cake. Plus the chocolate frosting has ricotta too! Delicious!
INGREDIENTS
2 Cups Sugar
1 3/4 Cups Unbleached Flour
3/4 Cup Cocoa
1 1/2 Teaspoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
3 Eggs
1 Cup Ricotta Cheese
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat your oven to 350º F. Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans. In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt. Add the eggs, ricotta, olive oil and vanilla. Beat for 2 minutes. Stir in the boiling water. Don’t worry that the batter may look a bit thin. Pour into the cake pan(s) and place into the oven. Bake for 30 to 35 minutes. Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer. Remove from the oven and let cool for 10 minutes. Remove the cake from the pan(s) and cool completely before frosting. Frost with Ricotta Chocolate Frosting. Serves 10.
Ricotta Chocolate Frosting
1/2 Cup Softened Butter
2/3 Cup Cocoa
3 Cups Powdered Sugar
1/3 Cup Ricotta Cheese
1 Teaspoon Vanilla Extract
Soften the butter by leaving out on the counter for 30 minutes. In a large size bowl add the butter. Stir in the cocoa. Add the powdered sugar, ricotta and vanilla. Beat until creamy. Makes about 2 cups.
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
Cherry Almond Quick Bread
If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.
INGREDIENTS
2 Cups Unbleached Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1/2 Cup Chopped Dried Tart Cherries
3/4 Cup Milk
3 Eggs
8 Tablespoons Softened Butter
1 Teaspoon Almond Extract
Preheat your oven to 350º F. Either grease or line with parchment paper an 8×4 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly. In a separate medium size bowl whisk together the milk, butter, eggs and almond extract. Add to the flour mixture. Stir until combined, but make sure not to overmix. Pour the batter into the prepared loaf pan. Bake for 1 hour or until done. Remember that every oven heats differently so check at 50 minutes. Remove from the oven when done and transfer to a wire rack. Cool for 15 minutes and then turn the loaf out onto a rack. Let cool completely. Makes 1 loaf
Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
