Plum Frangipane Muffins


Last weekend my husband and I traveled over to Lewes, Delaware. We like to go to this quaint little town every so often.

While we were there last week we went to the local farm market. I don’t know about you but I love meandering around farm markets. There’s something about a town coming together.   All the venders bringing their best!  The thought of having your pick of fresh fruits, vegetables, homemade cookies, cakes, breads….ohhhh the breads! Yummy!!  This brings me to these plum muffins. As we were walking over to the table with a huge sign that said “Old World Breads” I found myself being really excited to see the different breads.  My love for good crusty bread is real people!  Taking my bread knife and slicing through a delicious loaf of yumminess….oh my!

Well, when we approached the table my eyes zoomed in on the most beautiful plum frangipane tarts I’ve ever seen! They also had mini tarts,  so of course we had to buy one. My husband and I spoke to the people attending the table.  They were so nice and took the time to tell us a little about the bakery.  We were happy to hear that it is adjacent to the new bike path. Yay!!

After we made our purchase it was useless to think I could focus on anything but eating the baked delight that was inside the little brown bag they had placed it in! We walked over and sat on a bench overlooking Blockhouse Pond.  It was a beautiful day and it was about to get even better!  As I sat there enjoying my mini plum frangipane I was taking my time.  I was savoring every bite and wondering if I could remake it so I could have one anytime I wanted.

Fast forward to this weekend. I went to our local farm market and purchased 6 small and very ripe plums.  They were so juicy and delicious.

I decided to make plum frangipane muffins. After a few attempts I was able to make something that came very close to tasting like the goodness I had last week.  I didn’t top mine with almonds though.  I didn’t have any on hand (I thought I had some in the freezer but didn’t).  I’ll definitely use them next time because they really add to the taste and texture (but they’re really good without them tooJ).

I hope you make these muffins, and if you do tag me on Instagram. I’d love to see your pictures and hear about how you like them too!!

If you’re ever in Lewes, Delaware, make sure you stop in @oldworldbreads. You will be so glad you did!


  • 4 plums pitted and sliced
  • 3 Tablespoons Turbinado Sugar – Divided
  • 1 ¼ Cups All Purpose Flour (165 grams)
  • ¼ Cup Almond Flour (30 grams)
  • 1 Cup Granulated Sugar (200 grams)
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • 2 Large Eggs – Room Temperature
  • Zest of One Lemon
  • 1 Tablespoon Fresh Lemon Juice (add to milk to make buttermilk)
  • ½ Cup Milk (120 ml) – Room Temperature
  • ½ Cup Canola Oil (120 ml)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Teaspoon Vanilla Bean Paste


  1. Preheat oven to 375 degrees. Line muffin tin with paper cups.  Spray lightly with baking spray.  Slice plums and place in a bowl.  Toss with one tablespoon turbinado sugar and set aside.
  2. In a medium bowl whisk together the all purpose flour, almond flour, granulated sugar, baking powder, and salt.
  3. In a large bowl blend the eggs, lemon zest, buttermilk, canola oil and extracts until completely mixed
  4. Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over mix or your muffins will come out tough (Nobody wants a tough muffin!!).
  5. Fill muffin cup ¼ full. Place some of the plums on mix and top with enough mixture to fill the cups ¾ full.  Top with more plums and bake for 25-28 minutes.  Check with cake tester.  Muffins are finished when golden brown on top and tester comes out clean.
  6. Allow muffins to cool on cooling rack. Dust with confectioner sugar (optional).  Enjoy!!!

Blueberry Crumble Muffins


I love blueberry muffins! I would even go as far as to say they are my favorite.  When you make that crumble to put on the top…mmmm!!   When they’re baking in the oven, the smell is going to be ridiculously amazing!!   With your senses being tormented, you can’t wait for them to come out of the oven.

I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.

When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go!  Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!

You have got to make these! I promise you will not be disappointed!!

So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer!   Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!

Crumb topping ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/3 cup brown sugar (70 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 Tablespoons butter melted (85 grams)

Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps.  Put aside

Muffin ingredients:

  • 2 cups all purpose flour (240 grams)
  • ½ cup brown sugar (107 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup canola oil (237 ml)
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • ¾ cup milk (177 ml)
  • 2 eggs
  • ½ tablespoon vanilla bean paste
  • 1 ½ cups fresh or frozen blueberries (255 grams)

In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined.  Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture.  Be gentle as to not break them.

Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy!  Muffins can be frozen or kept in an airtight container.


Jewish Peach Cake


This week we have been having Fall-like weather here in Cape May, New Jersey. I had some peaches that needed to be eaten rather quickly, so I searched some older recipes in my archives and decided the make this little gem.

This cake is inspired by my sister-in-love Sherri’s Jewish apple cake. She is an amazing baker and this recipe speaks for itself! This is the one dessert that goes really quick when she brings it to family gatherings. This recipe was published in a cookbook “Feeding the Flock”, put out 20 years ago by the woman in her Church family.

I have made this cake so many times over the years and it turns out delicious every single time! I always follow the recipe exactly as it is written, but when I decided to put a spin on it by switching out the apples for peaches; I added a ½ teaspoon of cardamom. This is a personal preference and can be omitted, but might I suggest giving it try! I lightly dust the top with confectioners’ sugar before serving, but you have to make this brown butter glaze. It takes this already incredible cake to a whole different level! You’re welcome☺️!!

Peach Mixture

  • 6 medium peaches (peeled and cut into chunks)
  • 5 tablespoons granulated sugar (63 grams)
  • ½ teaspoon cardamom (optional, but I like how it pares with the peaches)
  • 2 teaspoons cinnamon

Cake Batter

  • 3 cups all purpose flour (375 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup canola oil (215 gram)
  • 4 eggs (room temperature)
  • ¼ cup orange juice (60 ml)
  • 2 ½ teaspoons vanilla


Preheat oven to 350 degrees. Grease and flour bundt pan.

Peel and cut the peaches into chunks. Place in a large bowl and sprinkle with sugar, cardamom and cinnamon. Set aside while preparing cake batter. This will cause the juices in the peaches to release and that is just what you want…trust me!

In a mixing bowl whisk the dry ingredients together. Add the wet ingredients to the flour mixture and mix together with a stand or hand mixer until completely combined. The batter will be thick.

Add a thin layer of the cake batter to the bottom of the pan, then add half of the peach mixture (be sure to add all of the delicious juice) on top of the batter. Ribbon half of the remaining cake batter over top of the peaches; the batter will not completely cover the peaches. Top with the remaining peaches and cake batter, ending with the cake batter, again, it will not completely cover the apples and that’s fine because the batter will rise around the peaches.

Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Cool on a wire rack for 2 hours. This is important! I have had cakes collapse if removed sooner. Allow cake to cool completely. You can eat this cake plain or dust lightly with confectioners’ sugar. I topped mine with* brown butter glaze and it takes the cake to a whole new level!! This cake actually gets better the longer it sits. Covered properly this cake keeps well on the counter (or in the refrigerator. Just make sure you bring it back to room temperature before serving). This cake is going to go FAST!!

Brown Butter Glaze (ingredients and directions)

½ cup unsalted butter (86 grams)

2 cups confectioners’ sugar (360 grams)

Pinch of salt

2 teaspoons vanilla bean extract (pure vanilla can be used in place of the vanilla bean extract)

4 Tablespoons milk (60 ml)

*To make brown butter glaze, place the butter in a small saucepan and melt over medium heat until butter is completely melted. Continue to cook and stir the butter until golden brown and tiny specks have formed on the bottom of the pan. Please do not leave this unattended because it will go from a beautiful golden brown to burnt in a matter of seconds (unfortunately if this happens there is nothing you can do to salvage it, and you will have to start again). Next, pour the butter into a medium sized bowl. Add the remaining ingredients and stir until smooth. Pour the glaze over your peach cake. I should probably warn you…the smell of the brown butter is heavenly!! And now pared with the rest of the ingredients, well the smell and the taste are AMAZING!!

Let me know if you make this cake and tag my Instagram page @goodeatsbymimi. I would love to hear from you and see pictures too!


Vanilla Ice Cream


I’m one of those people that think you can eat ice cream year round. I don’t wait for summer to enjoy this soft, smooth and creamy treat.   I guess you can call an ice cream parlor my “happy place”, well, one of them anyway.  But just like everything else, I am always on a mission to make it myself (and make it better).   So eight years ago when my children bought me the ice cream bowl and attachment for my Kitchen aid mixer, I was very excited to make homemade ice cream.  The first time I made ice cream I could not believe how incredibly delicious it was.  I’d like to say that I don’t buy store bought ice cream anymore, but that would a flat out lie!  I still buy ice cream at the store and I definitely still go ice cream parlors (are they still called parlors? oh well, they’ll always be parlors to me).

This ice cream recipe is easy to make, but it does take some time. The ice cream base takes about 5 minutes to make with only 5 ingredients that are readily available, but there’s some wait time.  I know, I know, you’re probably thinking “Wait time? Who wants to wait?”  Trust me, it’s worth it!


  • 1 ¼ cups heavy cream (divided)
  • 3 egg yolks
  • ½ cup sugar
  • 2 teaspoons vanilla bean paste
  • 1 cup whole milk



  1. Combine 1 cup of the heavy cream, sugar, and egg yolks in a medium saucepan. Cook over a medium heat until mixture starts to bubble (about 4-5 minutes).
  2. Stir constantly so the eggs don’t scramble. Remove from heat.
  3. Stir in remaining heavy cream, milk and vanilla bean paste. Stir until completely incorporated. Place in a medium bowl, cover with plastic wrap and refrigerate for 2 hours.
  4. Put ice cream mixture into frozen bowl. Using the ice cream churning attachment, mix for 15-20 minutes until ice cream thickens. Place ice cream in a freezer until ready to eat. If you’re anything like me, it won’t be long😁!

Berry Cherry Pie


I love anything pie…hand pies, meringue pies.  I am particularly fond of fruit pies.  Every year my sister Kathy makes her famous (yes, it’s famous) apple pie for Thanksgiving dessert.  I start thinking about her apple pie as soon as Fall approaches. You know, when everyone starts getting excited about pumpkin spice and lattes?  I won’t be having her amazing apple pie until Thanksgiving, but I had this delicious berry cherry pie tonight…a la mode! Yum!! You don’t need to wait for a special occasion or holiday for this pie, make it today and have it for dessert tonight!!


Pastry Dough
2 ½ cups (320g) all-purpose flour
1 cup (226g) unsalted butter, very cold, cut into small ¼ cubes
1 tsp. (6g) salt
2 tbsp (30g) sugar
6-8 tbsp ice cold water

4-5 cups (600-700g) frozen cherry berry blend (you can use any blend you like or any fresh fruit)
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
¾ tsp cinnamon
1 tbsp (15ml) lemon juice
Zest of a lemon
2 tbsp (30g) unsalted butter, cut into small pieces

Egg Wash
1 tsp. water
1 egg, beaten
1 tbsp. (10g) sugar to sprinkle on pie crust before baking


1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender (or a food processor), until pea sized crumbs are formed. Add 2 tablespoons of water at a time just until dough comes together.  Put dough on your work service and knead just until dough comes together (do not overwork the dough).

2. Divide the dough into 2 pieces, form into two flat discs, wrap in plastic wrap and refrigerate for 2 hours.

3. Start preparing the filling by combining the sugar, cinnamon, cornstarch and lemon zest in small mixing bowl (set aside).

4. Place the berries in a large mixing bowl. Add the sugar mixture and lemon juice. Toss with a large spoon to combine.

5. Preheat oven to 400F . Prepare an 8 or 9 inch pie pan.

6. Roll the first half of dough until it’s about 12 inches in diameter and place in your pie pan. Cut the excess dough (leaving enough for crimping the edges.)

7. Arrange the berry mixture over the crust and top with butter.  Refrigerate until your lattice strips are ready.

8. Roll the other half of your pie dough. Cut into 10-12 strips (about 1-1/2 inches wide).

9. To create the lattice on top, begin by laying out 5 or 6 parallel strips of the pie dough on top of the filling, leaving about a ½” space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal and crimp the edges.

10. Brush the pastry with the egg wash. Sprinkle a little granulated sugar on top.

11. Bake for 20 minutes at 400 degrees. Cover the edges of the crust and reduce oven temperature to 350F.  Bake for another 40-45 minutes.  I like to cover my crust edges with aluminum foil so they don’t burn.

12. Remove from the oven allow to cool  for at least 5 hours before cutting. I like my pie a la mode! Check out my vanilla ice cream recipe…Yum!!


Throwing It Way Back Thursday!

David's first birthday

I would like to talk a little bit about birthday cakes. Because I like to bake and decorate cakes (I will find any excuse to make a cake.  Hence the “chicken pox cake” I made for my son when he was six years old).  I have always enjoyed making cakes for my children.  Seeing the expression on their face when they would see the finished product was priceless!

Thursdays are going to be dedicated to some of my very first cakes. It’s really cool to watch the progression through the years.  Cake styles and techniques are always changing.  I feel like some styles or coming around again, such as butter cream and royal icing flowers.

I’m always looking for that perfect cake (or cupcake) recipe, and just when I think I’ve found it (you guessed it), another one shows up on Instagram or Pinterest.   I have always liked buying cookbooks, and that love still remains.  When I go to a bookstore I head straight to “cookbook” section.  It has become a dream of mine to one day have my very own cookbook gracing those isles.  I am working to make those dreams a reality some day.

This week’s cake is my son David’s first birthday cake. It was a clown cake inspired by a cake I saw in a Wilton cake book.  I also made ice cream cone cupcakes topped with Wilton clown toppers.  Because he was one he really didn’t have much of reaction to his cake, but I sure was happy with how it turned out!

Chickenpox Cake


Homemade Burger Buns


I can’t believe I have never made homemade burger buns before. First of all, they are super easy to make and the taste is so much better than the ones you buy at the store!  The overall time to make these bits of deliciousness is about 3 ½ hours, so you will want to time them appropriately, but the active time is ½ hour!!

I toasted the buns before filling them with a delicious hamburger, topped with bacon, lettuce, tomato, red onion and a spicy burger sauce….YUM!! Next time I will skip the toasting step as it is NOT necessary!

I will never buy store bought buns again! There are no preservatives and the taste is 100 times better.

I plan on making these this weekend for my children and grandchildren. I think I’ll make some pulled pork.  I’m getting hungry just thinking about it!

I hope you make these and enjoy them as much as my hubby and I did….What are you waiting for?!


  • 2 ¼ teaspoons (7 grams or 1 packet) Instant yeast – I use Red Star
  • 1 cup very warm water (115 degrees F)
  • ½ teaspoon granulated sugar
  • 1 pound all-purpose flour, or as needed – divided
  • 1 large egg- room temperature
  • 3 tablespoons melted butter
  • ¼ cup granulated sugar-divided
  • 1 teaspoon kosher salt
  • 1 egg, beaten
  • 1 tablespoon milk
  • Sesame seeds to sprinkle on top of buns


  • Place yeast into a large bowl of a stand mixer; whisk in warm water and ½ teaspoon sugar. Cover and let stand until mixture is foamy (5-10 minutes)
  • With paddle attachment, mix flour, egg, melted butter, remaining sugar and salt into yeast mixture (just until combined).
  • Put a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, about 6-7 minutes.  If dough is too sticky, add a little more flour and knead for one more minute.
  • Transfer dough onto a floured work surface; dough will be slightly sticky. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  • Coat inside of mixing bowl with olive oil.  Place the dough in the bowl and turn over to lightly coat with oil. Cover bowl with plastic wrap or towel and let rise in a warm place until doubled in size (about two hours)
  • Press dough down to release air bubbles and put on a lightly floured work surface. Make a rectangle with the dough. Pat out to ½ “ thickness. Using a pastry cutter slice the dough into 8 equal pieces. If you want, you can use a scale for more accuracy. Form each piece into a round shape.
  • Gently stretch the dough rounds into round flat shapes (about ½” thick). Arrange the buns on a baking sheet lined with parchment paper or a silicone mat. Lightly dust the buns with flour and cover with a cotton kitchen hand towel. The buns will rise one more time for one hour (or until doubled in size).
  • Preheat oven to 375 degrees F
  • Whisk egg and milk in a small bowl until thoroughly combined. Gently brush buns with egg wash so it doesn’t deflate the risen dough. Sprinkle with sesame seeds (optional)

Bake at 375 degrees until lightly browned on top, 15 to 17 minutes.