Blueberry Coffee Cake

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I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

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Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

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Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

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In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

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Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Strawberry Shortcake – Two Ways!

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Strawberry Shortcake Trifle

This is such an easy dessert, AND it can be made two ways.  You can make it in trifle form, or rustic and beautiful on a plate.  The choice is yours, but I promise you,  either way,  you will not be disappointed:)!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine kosher salt
  • 2/3 cup granulated sugar (130 grams)
  • 4 tablespoons unsalted butter,  (57 grams) room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean extract
  • 1/2 cup whole milk (120 grams), room temperature
  • 1 cup whipping cream
  • 1 tablespoon confectioners’ sugar

Instructions:

  1. Preheat oven to 350° F.   Prepare 8″ (or 9″) square pan with baking spray.
  2. Whisk dry ingredients together in a medium bowl.
  3. Cream butter and sugar on high speed for 2 minutes.  Scrape sides of bowl and paddle. Add the egg and vanilla bean extract and mix well.  Alternate the dry ingredients and the milk (beginning and ending with the dry ingredients).  Mix just until combined.  DO NOT OVERMIX!
  4. Spread batter in prepared pan and bake for 20 minutes.
  5. While cake is baking, whip heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until you are ready to assemble your trifle (or shortcake).
  6. Remove cake from oven when finished baking and place on cooling rack (in the pan), and cool completely.
  7. Cut cake into 9 pieces.  Split cake and cut into chunks.  Place 1/2 of the cake chunks in the bottom of trifle glass.  Top with some of the strawberries and a dollop of the whipped cream.  Repeat again with cake, strawberries and whipped cream.  Enjoy!

You can also make a strawberry shortcake dessert.  Split cake and fill with a dollop of whipped cream and strawberries.  Top with more cake, whipped cream and strawberries.  Either way, this is a refreshing and comforting dessert.

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Strawberry Shortcake

I hope you make this delicious dessert.  Please tag me on Instagram @goodeatsbymimi if you do.  I would love to see your pictures!

 

 

 

Sprinkle Cupcakes

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When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

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In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

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Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

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Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

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Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

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I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

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I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.

 

 

 

 

 

Really Soft Pretzels

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Happy National Pretzel Day my friends!  I hope you enjoy this delicious recipe inspired by the Food Network.  These things are just so dang good!  If you like Auntie Anne pretzels, you are going to love these!  These are best when eaten fresh out of the oven.

Be sure to make the dipping sauce.  These pretzels are delicious all by themselves, but the sauce just takes them to a whole new level.

My daughter made homemade beer cheese and she gave us some.  I heated it for 10 seconds in the microwave and dipped one of the pretzels from my second batch today (this recipe makes 6 pretzels).  It was soooo good!  Thanks Baby Girl:)!

Soft Pretzel Ingredients:

1 cup milk warmed to 110° F (240 grams)

2 1/4 teaspoons active dry yeast (7 grams)

3 tablespoons light brown sugar (42 grams)

2 1/4 cups all-purpose flour (280 grams) plus more for kneading

2 tablespoons unsalted butter, cubed and softened (28 grams) -This is for the dough.

1 teaspoon fine kosher salt

1/3 cup baking soda (78 grams)

3 cups very hot tap water

2 tablespoons course salt

10 tablespoons unsalted butter, melted (140 grams)-This is for greasing baking sheet and dipping pretzels in after they are baked.

Instructions for Pretzels:

Place warm milk in a large bowl.  Sprinkle yeast over top and let sit for 2 minutes.

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Stir in 1 cup of the flour and the brown sugar with a wooden spoon.

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Stir in the 2 tablespoons softened butter.

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Add in the remaining flour and teaspoon of fine salt.

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Stir into a sticky dough.

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Turn onto a lightly floured surface and knead until smooth and a little tacky (for about 5 minutes and add a little more flour if needed).

Lightly grease the bottom and sides of the bowl you mixed the dough in.  Shape dough into a ball and place in greased bowl.  Cover with plastic wrap and place in a warm place for about and hour, or until the dough doubles in size.

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This is my dough after raising for 1 hour

While dough is raising; preheat oven to 450°F.

Melt 10 tablespoons of butter.  This will be for brushing on the bottom of your baking sheet and dipping your pretzels in when they come out of the oven.  I like to make brown butter, but it isn’t necessary.

After your dough has risen, press it down to deflate, then turn out onto a lightly floured surface.

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Divide the dough into 6 even pieces (I like to use my kitchen scale for this.  My pieces are around 100 grams each).  You don’t need to be so precise, it’s just my preference:).

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I like to let the dough rest for about 5 minutes.  It helps the gluten relax and makes rolling and stretching them easier.

While the dough is relaxing, place the baking powder in a shallow bowl and add very warm tap water.  You are going to gently dip your pretzels in this after you shape them and before you put them on the baking sheet.

Roll and stretch the dough with your hands to 30″.  I measure and mark my counter with blue painters tape.  This helps me have a guide in this process.

Hold the ends and slap on the counter as you stretch it.  Fold over into a pretzel shape. Delicious Everything Pretzels . Gently dip into baking soda solution and place on baking sheet.  Sprinkle with course salt and bake for 10-12 minutes until golden brown.

Remove pretzels from oven and dip in butter.  Place on baking sheet topped with a cooling rack.

Cool slightly and enjoy while they are warm.  That is when they taste best!  Make dipping sauce and enjoy!

Ingredients for Dipping Sauce:

1/2 cup Dijon mustard

1/2 cup mayonnaise (you can also use whole fat Greek yogurt)

1/4 cup light brown sugar

1 teaspoon apple cider vinegar

Whisk all ingredients together in a medium bowl.  Refrigerate any leftover dip.  It will keep up to a week in the refrigerator.

If you like cinnamon pretzels, dip your pretzel in cinnamon sugar after removing from the oven and dipping in butter.

Enjoy!  I hope you make these pretzels, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

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Sprinkle Cake

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Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

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I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

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Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

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Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

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Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

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I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!

 

 

 

 

Chocolate Chip Banana Bread

 

 

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It’s National Banana Day, so of course, I had to make banana bread.  Yum!!

Ingredients:

2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional

Instructions:

Preheat oven to 350°.  Prepare 9×15 loaf pan with parchment paper and cooking spray.

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Mix flour, baking soda and salt in a medium size bowl and set aside.

Place  melted butter, sugar, eggs, sour cream and vanilla in mixing bowl.  Place on stand mixer fitted with a paddle attachment.  Mix just until ingredients are combined.

Add flour mixture and mix until combined (do not overmix).  Stir in bananas and chocolate chips with a wooden spoon.

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Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.

Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool on wire rack.

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Enjoy!  I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:).

Madeleines

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Are they a cookie or are they a cake?  They are actually little sponge cakes, and they are DEEEELICIOUS!!!

I have to confess; I have bought these before.  No, not in a French bakery, or any bakery for that matter.  I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods!  I know, I know, what was I thinking?!!  They tasted like individually wrapped pound cakes.  Pound cake??  Wait…didn’t I say they were little sponge cakes?!!  They are when you make them yourself:).

As we are getting through these days quarantined in our homes it can be stressful and make us anxious!  We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren,  taking walks, doing home workouts,  playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!

As many of you know, I received a new Canon camera for Christmas.  I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).

My son recently sent me a link to Joanie Simon’s,  “The Bite Shot”.  So, I have been binge watching her YouTube videos and honing up on my photo skills.  So much fun!!! What have you been doing to help get you through your days?

I know everyone doesn’t have extra baking supplies, but when  you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi.  I would love to see your pictures!

Stay safe my friends and God Bless!!

Ingredients:

  •  1 stick unsalted butter (113 grams) browned and cooled
  •  1 1/2 teaspoons pure vanilla extract
  •  1/2 teaspoon almond extract
  •  Zest of 1 lemon
  •  1 cup all purpose flour (120 grams)
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon kosher salt
  •  3/4 cup caster sugar (150 grams)
  •  Confectioners’ sugar for dusting (this is optional)

Instructions: 

Place the butter in a heavy saucepan over medium heat.  Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan.  This takes about 8-10 minutes.  Be careful because the butter can go from browned to burnt FAST!!  Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!).  Add the extracts and zest to the browned butter and set aside to cool.

Whisk the flour, baking soda and salt in medium bowl and set aside.

Beat eggs on medium speed (using a whisk attachment).  Gradually add the sugar to the eggs while they are mixing.  Increase the speed to medium/high once all the sugar is incorporated.  Continue mixing until mixture is thick and very pale in color.  This takes about 8 minutes.

Fold in the flour mixture in three additions.  Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs.  Stir this just until combined. Fold in the butter mixture until combined.

Cover batter and refrigerate for at least 2 hours.  The batter will get light and fluffy as it sits.  Don’t stir the batter before you scoop it into the pan(s).

Remove batter from refrigerator.  Preheat oven to 350°.  Grease pans with melted butter.  Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell.  Let the batter spread on its own.

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Place pan in the oven and bake for 12 minutes or until centers spring back when touched.  The cakes will have a “belly” in the center (that’s how they are supposed to look).  Place extra batter back in the refrigerator until you are ready to bake the next batch.  I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once.  This batter makes approximately 24 Madeleines.

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Look at those beautiful “bellies”!

Remove from the oven and invert onto  a cooling rack.  Cool slightly and dust with confectioners’ sugar.

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These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days,  but I doubt they will last that long.

Enjoy these with a cup of coffee or tea…YUM!!!

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Delicious, light and fluffy! Trust me, you are not going to get that in some store bought Madeleine!!

 

 

 

 

Homemade Marshmallow Fluff

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So light and “fluffy”!

I remember when I was a little girl, I loved peanut butter and fluff sandwiches!  I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow  fluff on the other slice as I possibly could.  I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich.   Okay, now that I think of it, maybe it was a fluff sandwich.  C’mon….Like you never had a fluff sandwich.  Yummmm!!

Ingredients:

 

Jammie Dodgers (Linzer Cookies)

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A couple of years ago I started watching youtuber Cupcake Jemma’s videos.  They are not only informative, but she is hilarious and so entertaining!!  Being an American, I enjoy her British slang and accent:)!

I love her recipes!  Jemma has introduced me to a lot of new ingredients and techniques. So many of her cupcakes are inspired by cookies and desserts.  She uses a lot of ingredients and cookies that can’t be found in our local grocery stores here in Cape May County, but there’s a little gourmet shop in Lewes, Delaware (Lewes Gourmet) that carries a lot of British cookies (or biscuits, as they are known), candy, and Lyle’s golden syrup.  This shop was purchased a few years ago by a husband and wife.  The husband is British, hence the merchandise.  I have purchased my baking vanilla there for many years.

Now, back to the reason I made the Jammie Dodger cookies.  Cupcake Jemma made a Jammie Dodger cupcake using the cookie by that name.  I found a small bag of these cookies in the Lewes Gourmet.  I was excited to try one!

I like to have a hot cup of tea at night before I go to bed, so of course I had to try one with my tea.  It was pretty good!

Time passed and the cookies were eaten.  Baking the cupcakes seemed to fade away, but my love for the cookie remained:).  Imagine how excited I was when food blogger Clare Smith @clarescauldron posted her homemade version of these cookies.  They looked amazing and I was sure they tasted even better!

I immediately searched Amazon for a Jammie Dodger cookie cutter, and, you guessed it!  I found the Jammie Dodger cookie cutter and it came with three other biscuit cutters. I can’t wait to make copycats of those too!!

I made homemade strawberry jam and decided to have a shot at making these.  Looking at recipes I realized they are basically a Linzer (shortbread) cookie, so I used my Linzer recipe and I was so happy with how they turned out.  I know a lot of shortbread recipes only have 3 ingredients (butter, confectioners’ sugar and flour), but my recipe uses an egg yolk, almond extract and pure vanilla extract too.  These cookies will melt in your mouth.

Ingredients:

  • 3/4 cups unsalted butter (200 grams) room temperature
  • 2 cups all-purpose flour (240 grams)
  • 2/3 cup confectioners’ sugar (80 grams)
  • 1 large egg yolk , room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract (optional)
  • 1/2 cup strawberry jam to fill cookie (you can use whatever jam or curd you would like)

Directions:

Place the butter in a mixing bowl with a paddle attachment,  and cream for 2 minutes until light and fluffy (scraping bowl and paddle as needed).

Add egg yolk and extracts and mix until combined.

Measure flour and confectioners’ sugar.  Sift together and add to butter/yolk mixture (all at once).  With mixer on low speed, mix just until dough comes together.

Divide dough in half and form into two flat discs.  Wrap with plastic wrap and refrigerate for half an hour.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper or silicone mats (I use silicone mats, but parchment works also).

While oven is preheating, remove one of the discs of dough from the refrigerator and roll 1/4″ thick.  Do this on floured surface, using a floured rolling pin.

Cut out 14 cookie bottoms and bake for 10 minutes.  While cookies are baking, roll other dough disc and cut out 14 cookie tops (don’t forget to cut the small heart in the center of the top cookie so you can see the delicious jam peeking through).  Bake cookie tops when the bottoms are finished baking.

Cool completely on wire rack.

Place approximately 1 teaspoon of jam on cookie bottom.  Place cookie top in place and gently press together; sandwiching the jam!

FYI-These cookies are waaay better than any cookie you will purchase in a store!

Enjoy with your beverage of choice.  I’ll be having mine with a nice hot cup of tea:).

Thanks again Clare, for inspiring me to make these delicious “biscuits”!

 

 

 

 

Favorite Carrot Cake

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There are some of my all-time favorite recipes that I can’t believe I haven’t posted yet,  and my carrot cake is one of them (chocolate chip cookies, cheesecake, and sticky buns are a few more!).  But I will be posting all of them in the very near future!

Well, here it is friends.  I am going to share my favorite, best-loved, all-time go to carrot cake recipe!  I always say that the secret ingredient is “love” in all my cooking and baked goods, but the secret in this recipe is a little bit of unsweetened applesauce added to the wet ingredients (love is in there too!).   Applesauce adds to the moistness of this cake without making it heavy or oily.

Some people like things like walnuts or pecans, pineapple, coconut or raisins in their carrot cake.  That’s all fine and good, but I have always kept it plain (for a lack of a better word, because my recipe doesn’t have any of those things, but it is anything but plain!).

Follow this simple step-by-step tutorial and you will have a delicious cake that will have your friends and family oohing and ahhhing.  It is my favorite and it will be yours too!!

Ingredients:

  • 2 cups all-purpose flour (240 grams)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tsp. cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup canola oil (164 grams)
  • 1/2 cup unsweetened apple sauce (122 grams)
  • 4 large eggs (room temperature)
  • 1 1/2 cups brown sugar (340 grams)- You can use light or dark
  • 1/2 cup caster sugar (100 grams)
  • 1 tablespoon pure vanilla extract
  • 3 cups grated carrots (330 grams)

Instructions:

Preheat oven to 350 degrees.   Prepare two 8″ or 9″ pans with shortening and flour. Line with non-stick parchment paper and set aside.

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Grate carrots on a box or handheld grater.  Measure 330 grams into a bowl and set aside.

Add dry ingredients (first six ingredients in recipe) together in medium sized bowl and set aside while you’re putting the wet ingredients (next six ingredients) together in another bowl.  Whisk together until fully incorporated.

Add the dry ingredients to the wet ingredients and mix together until just combined.  Do not overmix.  Stir in the carrots until fully incorporated.  Divide evenly between to two prepared pans and bake for 30-35 minutes.  Check with a cake tester or toothpick and remove from oven when it comes out clean.  Place on a cooling rack for 10 minutes. Remove cakes from pans and allow to cool completely before applying the cream cheese frosting.

 

Cream Cheese Frosting Ingredients:

  • 8 oz. package cream cheese, softened to room temperature (226 grams)
  • 8 tablespoons unsalted butter, room temperature (113 grams)
  • 3 cups confectioners’ sugar (360 grams)
  • Pinch of salt
  • 1 1/2 teaspoons pure vanilla extract

Instructions:

In mixing bowl, add cream cheese and butter and beat on medium high for 2 minutes.

With mixer on low speed, add extract and salt.  Mix to incorporate, scrape paddle and bowl as needed.

Add the confectioners’ sugar (with mixer on low speed) until incorporated.  Mix until smooth and creamy.  Add more sugar if mixture is too runny and some milk or heavy cream if it’s too thick.  Frosting should be a nice spreadable consistency.

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So smooth and creamy!

Frost cake and serve! Enjoy!!

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I hope you make this carrot cake.  If you do, I know you are going to love it too!!   Please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!