Apple Galette With Caramel Sauce

I love fall baking.  Baking desserts for the holidays brings me so much joy!  I think apple pie is one of the most difficult pies to bake.  I’m not quite sure why this dessert gives me so much trouble (soggy bottom, filling cooked too much or not enough, crust cooked to much)….like I said, trouble, with a capital T!!!  Making apple galettes gives me the satisfaction of knowing I am going to enjoy a flaky crust along with a filling that’s cooked to perfection!!

Ingredients for Crust:

  • 1 ½ cups (213 grams) all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 10 tablespoons (143 grams) cold unsalted butter, cut into small cubes
  • 4-5 tablespoons ice water

Fruit Filling:

  • 3 apples, cored and sliced*
  • 3 tbsp. packed brown sugar (42 grams)
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon kosher salt

Egg Wash and Sugar Topping:

  • 1 large egg
  • 1 tablespoon cold water
  • 1 tablespoon Dermerara (or granulated sugar)


Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.

Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.

At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.

Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

While the dough is chilling, preheat oven to 375 degrees and prepare apples.

Combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt in a large bowl. Gently fold to coat apples.

*Apples can be peeled or skin can be left on.  I like to leave the skin on for texture and aesthetics.  My favorite apples for apple pie are Gala, Pink Lady, Granny Smith, Golden Delicious and Honey Crisp.


Take the dough out of the refrigerator 10 minutes before you are ready to roll it out.

Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.

Place the apple filling on top of the dough (slightly mounting in the middle), leaving a 2-inch border around the edges.

Roll the sides of the dough overlapping as you go around and pleating the dough.

Brush the edges of the dough with egg wash and sugar.

Bake at 375 degrees for 30-40 minutes (unit crust is golden brown).

Allow galette to cool enough to serve.  Slice and serve with my homemade caramel sauce (or store bought works too).  Enjoy!!

I hope you make this delicious “last course” and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Harry Potter Butterbeer Cupcakes

“I feel like Harry Potter just put liquid luck in my butterbeer before Quidditch practice.”

∼ Jillian Dodd

You are going to love these fluffy cupcakes.  They are flavored with a butterbeer reduction, melted butterscotch chips, and vanilla and butter flavor extracts.  They are frosted with a  butterscotch buttercream and drizzled with a creamy butterscotch ganache….yummmm!!  These cupcakes will take you into the “Wizarding World!”.

Some reasons why you’ll love these cupcakes:
  • They’re so luscious and a perfect treat! The butterbeer syrup and butterscotch chips give them the perfect “butter” flavor!
  • They have the best texture….they’re so moist and fluffy!
  • The butterscotch frosting is so delectable!  Adding the melted butterscotch chips to the whipped butter and confectioners’ sugar makes this frosting so pleasant.  The smooth consistency makes piping swirls of frosting a dream!!
  • The butterscotch ganache is drool worthy!  Drizzling this delicious sauce on top makes for the perfect finish for this yummy delicacy….just saying :)!!

Frequently asked questions:

What can be used instead of butterscotch beer?  You can also use cream soda.  The taste will be very similar.

Does the butterscotch beer (or cream soda) have to be reduced?  Yep!!  It deepens the butterbeer flavor in the cupcakes and gives them the greatest taste!

How do I store the cupcakes?  Cupcakes can be kept in a airtight container in the refrigerator for up to three days. Allow the cupcakes to come to room temperature before eating.

Tips to achieve the best cupcakes!

Melting the butterscotch chips:

They should be melted and slightly cooled for the batter and the buttercream. Make sure they are completely melted and scarcely warm to the touch. Too warm and you could melt the butter while making the buttercream.  If they’re too cool it can cause little clumps of butterscotch chips in the batter and frosting (speaking from experience!).

Make sure all wet ingredients are at room temperature:

This will help your ingredients to mix easily and it will give your cupcakes the best texture!

Make sure to really whip your butter when making the buttercream:

It will become really pale in color and double in size before adding in the melted butterscotch chips or powdered sugar.


Okay, Harry Potter fans, get ready to take a trip to Hogsmeade!!!

Ingredients for Butterbeer Cupcakes:

  • 3 cups (24 fluid oz.) butterscotch beer (or cream soda)
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (109 grams) light brown sugar, packed
  • ¼ cup (50 grams) granulated white sugar
  • 2 eggs, room temperature
  • 2 teaspoon vanilla bean paste 
  • 1 teaspoon butter extract
  • 1/3 cup (56 grams) butterscotch chips, melted and slightly cooled
  • ½ cup (120 grams) buttermilk, room temperature
  • 1 ¾ cups (221 grams) all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Ingredients for Butterscotch Buttercream Frosting:

  • 1 ½ cups (339 grams) unsalted butter, softened
  • cup (168 grams) butterscotch chips, melted and slightly cooled
  • 2 ½ cups (320 grams) powdered sugar, sifted
  • ¾ teaspoon butter extract
  • ½ teaspoon vanilla

Ingredients for Butterscotch Ganache:

  • ½ cup butterscotch chips (84 grams)
  • 2 tablespoons heavy cream (28 grams)
  • 1 tablespoon honey (21 grams)


For the Butterbeer Cupcakes

  • Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This will take about 30-40 minutes. Remove from the heat and let it cool slightly before using in the cupcakes.
  • Preheat oven to 350 degrees. Line 2 standard cupcake pans, with 18 liners (set aside).
  • In a medium bowl sift the flour, baking powder, baking soda and salt together.  Set aside until ready to use.
  • In a large bowl cream the butter, brown sugar and granulated sugar together with an electric mixer, or a stand mixer, until fluffy, about 2 minutes.

  • Add the eggs, vanilla bean paste and butter extract and mix until pale in color, about 2 minutes.

  • Add in the butterbeer reduction and melted (and slightly cooled) butterscotch chips. Mix until combined.
  • Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.

  • Divide the batter evenly between the 18 liners.  I like to use an ice cream scoop (it should be about a 1/4 cup of batter).

  • Bake the cupcakes for 16-18 minutes or until an inserted toothpick comes out clean.

  • Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to cool completely.

For the Butterscotch Buttercream

  • Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 8-10 minutes.
  • Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
  • Add in the sifted confectioners’ sugar a cup at a time, and mix until combined.
  • Lastly, add in the extracts.  Mix the frosting until light and fluffy (about 1 more minute).

For the Butterscotch Ganache

  • Add the butterscotch chips and heavy cream to a microwave safe bowl.
  • Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
  • Add the honey and mix until combined.
  • If the ganache gets too cold before using, microwave it for 10 seconds to melt it slightly.
Delicious butterscotch ganache!

Assembling the Cupcakes

  • Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip.  I like to use a large star tip (Wilton 1M).

  • Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.

I hope you make these fluffy bites of yumminess!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you, and see your amazing photos!


These cupcakes are inspired by Ginny @inbloombakery…Thank you!!


Falafel Made 3 Ways!

Drizzled with tahini sauce!

Back in 1998 when my son David was a senior in high school, he worked at a vegetarian restaurant called “Shakespeare” (now known as “Epicure”).  The name changed, but the food is still amazing!  This was perfect because my son was a vegetarian, so…win,win 🙂 !!!  That was the first time I had falafel.

I have been eating a lot of Mediterranean food lately so, of course, I needed to test and try several different recipes.  I’m really happy with this falafel recipe!  It can be made three different ways, baked, fried and sauteed.  The fried falafel turned a delicious dark and crunchy brown with a fluffy interior.  I used a thermometer and heated the oil to 360 degrees.  My husband prefers the fried and sauteed, but I am really satisfied with the baked falafel.

Let’s get started!


  • 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)*
  • ½ tsp baking soda
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh dill
  • 1 small onion, cut into large chunks
  • 3-4 garlic cloves, peeled
  • 1 1/2 teaspoons fine kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • pinch of cardamom
  • 1 teaspoon baking powder
  • 2 tablespoons sesame seeds, toasted
  • Vegetable oil for frying (grapeseed, sunflower, avocado, canola, and peanut oils all work well)


One day in advance… Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches.

*You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.

Soak chickpeas for 18-24 hours.  They are going to more than double in size.  When ready, drain and rinse the chickpeas completely.  Pat them dry (or you could use your salad spinner, like I did).

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade.  Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste like consistency will help with that.


Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least one hour or until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.  Place on a parchment lined baking sheet (or large platter).

Prepared falafel patties placed on a parchment lined baking sheet.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium/high until it reaches 360 degrees or bubbles softly. Carefully place the falafel patties in the oil.  Let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties on a plate lined with paper towels to drain.

I used avocado oil to fry these falafel.
Fried Falafel

If you would like to bake your falafel, you want to set your oven to 375°F, oil your baking sheet and place it in the oven to preheat, and then, once everything is hot, add your falafel and let them bake until crisp on the bottom, about 10 minutes, and then flip and continue to cook for another 10-15 minutes, or until crisped all over and cooked through. Once they’re done cooking, transfer them to a paper-towel so that any excess oil is absorbed. Sprinkle them with a little salt and get ready to dig in!

Baked Falafel

You can pan fry the falafel too.  Place the falafel in a pan drizzled with a little oil (just a few tablespoons will do the job).  Cook for 8-10 minutes, flipping halfway through the cooking process.  Drain and sprinkle with a little kosher salt.

Sauteed in a little oil.

This recipe makes 12 (1/4 cup) patties, but you can roll them into small scoop size balls too.  You can freeze unbaked patties.

I topped this falafel stuffed pita with delicious homemade tzatziki…oh my yum!!!

Serve falafel hot next to other small plates (tzatziki and cucumbers…yes, please);  or assemble the falafel patties in pita bread with tahini sauce or hummus, arugula, tomato and cucumbers.  Enjoy!

I hope you make this mouthwatering falafel, and if you do, let me know.  I would love to hear from you and see your pictures.  Tag me on Instagram @goodeatsbymimi .


Baked Apple Cider Donuts

It’s not technically fall season yet, but I couldn’t wait to get started on some fall recipes!  I had my first pumpkin spice latte a couple of weeks ago.  I had it over ice because the weather was quite warm that day, but it was still delicious!!

I’ve tested a lot of apple cider donuts, and these are my absolute favorite!  I used a lot of different spices in this recipe because they are all my favorites, and I love how well they all complement each other.

Reducing the apple cider takes the taste of the donuts to flavor town.  Please don’t skip this step!

Ingredients for Donuts:

  • 1 and 1/2 cups apple cider (370 grams)
  • 1 and 3/4 cups (245 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon fine kosher salt
  • 1 large egg
  • 1/3 cup granulated sugar (65 grams)
  • 1/3 cup brown sugar (65 grams)
  • 3 tablespoons unsalted butter (40grams), melted
  • 1/2 cup buttermilk (120 grams)
  • teaspoon pure vanilla extract
  •  6 tablespoons unsalted butter (85 grams), melted
  •  1 cup granulated sugar (200 grams)
  •  1 tablespoon ground cinnamon 
  •  1/8 teaspoon ground nutmeg
Instructions for Donuts:

In a small saucepan, bring the apple cider to a gentle boil and let it simmer over a medium heat until thick and reduced to about 1/3 cup.  This takes about 15-25 minutes.  Set aside to cool.  This can be done the night before if you want to save time in the morning.

Preheat oven to 350°F. Grease donut pans with butter or nonstick spray. Set aside.

In a large bowl sift together flour, baking powder, baking soda, spices, and salt.  Set aside.

In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth.

Divide the mixture between the donut cavities, filling halfway full.  I recommend using a piping bag to distribute the batter.  It makes the process so much easier and less messy.

Bake for about 10-12 minutes.  The donuts will spring back slightly when touched with your index finger.

Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.

Instructions for Topping:

In a medium bowl mix together the sugar, cinnamon, and nutmeg.

Brush the melted butter on both sides of the donut and then dredge it in the sugar mixture.

These donuts are best served immediately…yummm!!  Leftovers can be kept in an airtight container for up to 3 days.  Serve them warm or at room temperature.  Enjoy!!

I hope you make these “Fall” treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).



Budini di riso (rice-pudding cups)

These delicious rice pudding tarts, known as ‘Budini di Riso’ are a traditional Tuscan pastry and are usually eaten for breakfast.  Budini is plural, so you may see them named Budino di Riso. They can be found in most cafes in Tuscany and are very popular with children too!

I was introduced to these delicious treats in April of this year by a fellow food blogger, Anna Gass.  I’ve made them several times since, but when I made them yesterday I was struggling.  It was like it was my first time I ever baked anything.  Let’s just say it was “one of those days”.  You know what I’m talking about, right?! Haha!!

Shortbread crust (Pasta Frolla*)

  • 1 1/2 cups all-purpose flour (200 grams)
  • 1/2 cup granulated sugar (100 grams)
  • Pinch of fine kosher salt (if using unsalted butter)
  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 3 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract

*Pasta Frolla (sweet shortcrust pastry) is an Italian pastry dough.  It is a basic recipe made with flour, butter, eggs, sugar and extract flavorings of choice.

With pasta frolla you can make tarts, biscuits, and pastry treats of all kinds!  After a short processing and resting in the fridge, you can bake it in the oven where it takes on the classic crumbly consistency.

Instructions for Pasta Frolla:

Add all of the ingredients into a food processor and pulse just until the dough comes together.  If you don’t have one, you can mix the dough in a large mixing bowl using a pastry cutter or your fingers.

Form the dough into a round disc, and wrap it in plastic wrap.  Refrigerate the dough for at least 30 minutes.

While the dough is chilling, begin making the rice pudding/custard recipe.

Once the 30 minutes are up, preheat the oven to 350 F (180 C).

Remove the dough to a floured work surface and roll it out very thin (about 1/8″ or 3 mm thick).

Cut it into rounds slightly larger than your tart tins or muffin cups, using either a round cutter or a sharp knife.

Gently press the dough into the bottom and sides of the buttered** muffin cavities.

Using a small measuring cup, scoop the rice custard into the shortbread lined muffin tin.

    Rice pudding recipe:

    • 4 cups whole milk (950 ml)
    • 3/4 cup long grain rice (120 grams)
    • 1 tablespoon vanilla bean paste
    • zest of one large lemon (about 1 tablespoon)
    • 1/2 cup granulated sugar (100 grams)
    • 2 large eggs, room temperature
    • 1/4 cup heavy cream (59ml), room temperature

    Pour the milk in a large thick-bottomed pot and bring it to a simmer.  When it starts simmering, add the rice and let it cook completely.  Mine took about 15 minutes.  Remove from the heat.

    Place the egg yolks, sugar and cream in a medium bowl.  Whisk until combined.

    Slowly pour 1 cup of the liquid from the rice mixture into the egg yolk mixture.  Make sure to keep whisking while you’re adding the hot liquid so the eggs don’t scramble.

    Return this mixture to the rice mixture.  Quickly stir until completely combined.

    Stir in the lemon zest and the vanilla bean paste.

    Return to a medium heat and cook for 2 minutes.

    Remove from heat and allow to cool while you roll out the shortbread and line the muffin cups in a baking tin.


    Preheat oven to 350 degrees F.

    **Grease muffin tin with butter. Please don’t skip this step 🙂

    Roll out the pasta frolla to between 1/8-1/4 inch.  Use a circle cutter big enough to to line your muffin tin cup.

    Line the muffin tin cups by pressing the dough on the bottom and up the side of each cavity.

    Fill the shortbread lined cups with the rice custard.

    Place in a preheated oven and cook for 30 minutes (or until cooked).  Cool slightly on the muffin tin and then remove (gently loosen with a small spatula or knife).

    Dust with confectioners’ sugar (optional).


    Serve warm for breakfast or enjoy anytime at room temperature!

    I hope you make this luscious treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!



    Chocolate Swirled Meringues


    It’s no secret that I’m crazy about anything meringue, and these scrumptious confections are no exception!!

    There are so many ways these treats can be enjoyed, but let me tell you, they are out of this world all on their own…Mmmmm!!

    They are the perfect amount of crunchy on the outside and soft and chewy on the inside.  My dear foodie friend, Julie @juliedesantis makes these for her family quite frequently.  I believe they are her sweet daughter’s favorite treat ;).  I have been wanting to make these for a while now.  I’m not sure what took me so long, but I will be making them again soon (and on a regular basis).  Thank you so much Julie!!

    Give Julie a follow if you’re not doing so already.  You’ll be so glad you did:)!!



    Preheat oven to 225 degrees F.

    Line baking sheet with parchment paper.

    Melt chocolate in the microwave or by using a double boiler.  Stir until smooth and set aside to cool slightly while you’re making the meringue.

    Using a stand or handheld mixer, whip egg whites, cream of tartar and salt on medium speed until foamy.  Increase speed to high.

    Gradually add sugar a little at a time so the egg whites don’t deflate.

    Add vanilla and continue to whip until stiff peaks form.

    Pour the melted chocolate over the top of the meringue.  Gently swirl the chocolate through the meringue using a spatula.  This will leave streaks of chocolate.

    Using 2 large spoons, scoop about 1/2 cup of the meringue onto the lined baking sheet in round mounds.  Slightly swirl the meringue with the back of the spoon making a small peak on the top.  I usually get 9 decent sized “cookies”.

    Bake for 60 minutes.  Turn the oven off and allow the meringues to cool in the oven for another hour. They will come off the parchment easily. The meringues are still a little warm at this point, and they are amazing!!!

    Leftovers (if you have any) can be stored in an airtight container at room temperature for up to a week.

    I hope you make these little clouds of deliciousness.  If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!!

    Lemon Pastry Cream

    I think having a “go to” pastry cream in our repertoire can really up the baking game!  It can be used in so many ways.  Having a smooth and creamy pastry cream is a deal changer!!

    This luscious made from scratch pastry cream is perfect for filling crepes, cakes, eclairs, tarts and other confections.  I have tried several different recipes and the end result was always the same….lumpy!!  I would always strain the pastry cream and it would look and taste great, but after it was refrigerated it would still be lumpy (even after whisking again).

    Well, here is the secret my friends!!  The magic to achieving lump free pastry cream is to keep whisking until it starts to thicken and bubble, and then continue whisking for another minute.  This process is going to take some time, but trust me, it is sooo worth it!!

    Also, make sure to let the milk mixture cool slightly before adding to the egg mixture so you don’t end up scrambling the eggs.

    This pastry cream does not have to be strained.  Once it has been refrigerated, give it a quick stir and it comes back to it’s smooth and creamy self…NO LUMPS!!!



    • 3/4 cup whole milk (180 grams)
    • 3/4 cup heavy cream (180 grams)
    • peel from 1 large lemon (be sure to use only the yellow part of the peel)
    • 4 large egg yolks (68 grams)
    • 1/2 cup granulated sugar (100 grams)
    • 2 tablespoons plus 2 teaspoons all-purpose flour (19 grams)
    • 1 teaspoon lemon paste
    • 1 teaspoon vanilla bean paste


    1. In a medium sauce pan heat milk, cream and lemon peel until very hot (do not boil). Remove from heat.
    2. In another pot whisk together egg yolks and sugar until combined.  Whisk in the flour, lemon paste, and vanilla bean paste.  Whisk until fully incorporated.
    3. Place the pot with the egg yolk mixture over a low heat.  Strain the milk, cream and lemon peel slowly into the yolk mixture and begin to whisk.  Keep whisking until it begins to thicken.  This will take a few minutes.
    4. Increase heat to medium/low and cook, stirring continuously until very thick. Once the mixture starts to bubble, continue to whisk for one more minute.
    5. Place the thickened pastry cream in a glass bowl, cover with plastic and refrigerate for at least 2 hours.

    The texture of this pastry cream is so smooth, and the hint of lemon adds to the overall flavor.  There are endless ways to use this ambrosial cream.  I like to fill crepes with this delicious cream (and roasted strawberries too)….Yummm!!

    Top with whipped cream and juice from roasted strawberries!
    Top with whipped cream and juice from the roasted strawberries!

    I hope you make this divine pastry cream, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!



    New York-Style Crumb Cake

    I have always been a fan of crumb cake, and after trying this recipe, you will be too.  I really like the crumb to cake ratio…yum!

    There are a lot of different recipes out there for NY style crumb cake.  Some use sour cream or whole milk instead of buttermilk.  All-purpose flour is used in some recipes.  I like the texture the cake flour gives this cake.  The structure holds up to the topping while still having a light texture.  Cake or all-purpose flour can be used in the crumb topping.

    This New York-Style crumb cake was a hit at my bakery.  I only sold it on weekends, and it would be gone as fast as I could put it out!!

    Crumb Topping:

    • ⅓ cup granulated sugar (67 grams)
    • ⅓ cup dark brown sugar (75 grams)
    • ¾ tsp ground cinnamon
    • ⅛ tsp table salt
    • 8 tablespoons unsalted butter, melted (110 grams)
    • 1 ¾ cups cake (or all-purpose) flour (240 grams)


    • 1 ¼ cups cake flour (170 grams)
    • ½ cup granulated sugar (100 grams)
    • ¼ tsp baking soda
    • ¼ tsp table salt
    • 6 tablespoons unsalted butter, softened (85 grams)
    • 1 large egg
    • 1 large egg yolk
    • 1 tsp pure vanilla extract
    • ⅓ cup buttermilk (82 grams)
    • Confectioners’ sugar for dusting


    To make the topping:

    1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
    2. Add flour and stir with rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
    3.  Adjust oven rack to upper-middle position and heat oven to 325° F.
    4. Line 8X8 inch pan with parchment paper (this makes removing the cake easier).

    Making the Cake:

    1. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining (1-2 minutes).                                           
    2. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
    3. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
    4. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in an even layer over batter, beginning around the edge and working toward the center.                                               
    5. Bake for 30-35 minutes.

    Cool on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.  Enjoy!!

    This recipe is inspired by Cook’s Illustrated (America’s Test Kitchen).
    I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

    Apple Donuts (Susanne’s Appelkoken)

    Some of you may or may not know that I am in the process of writing my first cookbook.  It’s exciting, but scary and overwhelming at times.  This has been a dream for a very long time, and with all the craziness of the past year and a half, I have decided it’s time to take the leap.  It’s time to turn this vision into reality!!  Oh, and did I tell you I thought it would be a cool idea to do my own photography?  Yeah…even though sometimes I think I have bitten off more than I can chew (sounds like a I just found the title for my!!), I know it is worth it :)!!

    All that being said, Anna Gass recently came out with a cookbook “Heirloom Kitchen”,  and I received my copy in the mail last week.  I couldn’t put it down!  This book has so many wonderful stories of immigrant women from Europe, Africa, Asia, Central and South America, and the Middle East.  Along with each courageous and inspiring story, there are so many wonderful and delicious recipes.

    I made Susanne Kidd’s apple donuts, and let me tell you, they did not disappoint!!  They are made in an aebleskiver pan.  I have to be honest, it did take a bit of practice turning these little round treats.  Once I got the hang of it, the not so nice words that were coming out of my mouth subsided pretty fast! Lol!!!

    As someone who usually likes to put my own twist on recipes, I didn’t stray at all.  I followed the recipe just as it was written.


    • 1/2 cup raisins (75 grams)
    • 2 tablespoons white rum
    • 3 cups all-purpose flour
    • 1 packet active dry yeast (2 1/2 teaspoons/7 grams)
    • 1/2 cup plus 1 tablespoon granulated sugar (106 grams)
    • 1 1/2 cups plus 2 tablespoons whole milk, warm (390 ml)
    • 7 tablespoons unsalted butter, softened (99 grams)
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla bean paste or pure vanilla extract
    • 1/8 teaspoon fine kosher salt
    • Zest and juice of 1 lemon
    • 2 Granny Smith apples, peeled and diced
    • Baking Spray
    • Confectioners’ sugar (for dusting)*


    1. Combine raisins and rum in a small bowl and set aside to plump.  Zest and squeeze lemon, peel and chop apples.  Set aside.

    2. Place flour in a large bowl and make a well in the center.  Put the yeast, sugar and 2 tablespoons of warm milk into the well.  Carefully whisk the the yeast mixture in the well until the yeast dissolves.  Cover the bowl with a towel for 10 minutes.  The mixture will bubble slightly.

    3. Gradually stir the flour into the well with a wooden spoon until fully incorporated.

    4. Add the remaining milk, sugar, butter, eggs, vanilla, salt, lemon zest, and lemon juice.  Mix thoroughly with a wooden spoon until combined.  Batter should be a thick consistency (like thick pancake batter).  If it’s too thick, add a little more warm milk until it reaches the correct consistency.

    5. Drain the raisins and mix them into the batter along with the apples.  Cover the bowl with a kitchen towel.  Let the batter rise in a warm place until it doubles in size (40-50 minutes).

    6. Spray the aebleskiver pan and place over medium heat.  Place enough batter into each well to reach the rim ( I used a medium size scoop).  The oil from the baking spray will bubble around the sides and the appelkoken will begin to brown.  A chopstick like stick is used to tilt it slightly to check on the color.  It should be golden brown. Mine took about three minutes.  While the center is still soft, use the wooden stick to turn the appelkoken over (I found that a small offset spatula works too).  Cook for two more minutes.  Check for doneness by sticking a toothpick in the middle.  It should come out clean.

    A small offset spatula works well to turn the donuts too :)!

    8. Remove the donuts and place on a cooling rack.  I placed the cooling rack in the oven on warm as I repeated the baking process.  Once all the donuts are baked, dust them liberally with confectioners’ sugar.  Enjoy!!

    *These confections taste delicious without the sugar too!

    Thank you @annagass for this beautiful cookbook, and your witty (and delicious) Instagram posts too!!



    Chocolate, Chocolate Chip Pancakes

    It’s no secret that I love pancakes!  I could eat them every day, but I don’t :).  I save my pancake consumption for the weekend (or maybe a mid-week splurge…wink, wink!).

    We need to talk about these chocolate, chocolate chip pancakes, and how enjoyable they are!!  It’s like having dessert for breakfast.  Yes, please!!!

    I topped mine with chocolate sauce, fresh berries and coconut whipped cream.  I highly recommend this, but let me tell you, these are delicious on their own.  Yes, they are that good!!

    This recipe makes 9 (4 inch) pancakes.

    Ingredient options:

    • Regular, oat or 2% milk can be used in place of the almond milk.
    • I used a natural sweetener, but granulated sugar or even maple syrup could be used.
    • I also used a chocolate extract, but this is an option.
    • Any neutral oil can be used in place of the coconut oil.
    • Oat flour can be used instead of all-purpose flour.
    • Omitting eggs in this recipe will keep the pancakes vegan, but if that’s not an issue, you can add 1 large egg (this egg would be in place of the banana).

    These pancakes are not super sweet, and even with the toppings, you won’t feel like you need a nap afterwards!


    Topping ideas:

    • Fresh berries
    • Bananas
    • Chocolate chips
    • Whipped cream
    • Edible flowers
    • Chocolate sauce

    Supplies needed:

    • Kitchen scale (This is an option, but I highly recommend using a scale for baking.  The accuracy assures a consistent product.)
    • Mixing bowl
    • Measuring cup
    • Measuring spoons
    • Whisk
    • Spatula
    • 4″ round rings *see note below
    • Large skillet (or griddle)

    Instructions for pancakes:

    Combine flour, cocoa powder, natural sweetener, baking powder, baking soda, salt and mini chocolate chips in a mixing bowl.  Whisk until fully combined.  Set aside.

    Add milk, lemon juice, coconut oil and extracts to a measuring cup.  Mash the banana and add to the wet ingredients.  Whisk together completely.

    Add the wet ingredients to the dry ingredients.  Gently fold the ingredients just until they are combined.

    Let the batter to rest for 10 minutes.  This allows the vinegar to react with the baking soda and makes for a fluffier pancake

    Spray skillet with nonstick baking spray and place on medium heat.

    Once skillet is hot, add 1/4 cup of the pancake batter and cook for approximately 2 minutes (pancakes will be bubbly and will release easily from the pan).  Flip the pancakes and cook for another minute on the other side.

    *Because I like my pancakes to be uniform and round, I like to use 4″ circle molds or cookie cutters.  I only use the molds when I am photographing my pancakes.  When I am making them for my family, I make them free form.  They’re not that picky. Lol!!

    They can be made freehand too:)!  They are delicious either way!

    I hope you make these scrumptious flapjacks soon, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!