Tag Archives: Cakes Cookies & Squares

Lemonade Cake with Lemon Cream Cheese Frosting (cookiesandcups)


1 lemon boxed cake mix
4 eggs
1 1/4 c milk
1/3 c vegetable oil
2 T lemonade from concentrate, thawed

Preheat oven to 350° F. Spray 2 8″ round cake pans generously with cooking/baking spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil and lemonade on low for 30 seconds and then on medium for 2 min, scraping the sides of the bowl as necessary. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again. Bake for 25 – 30 min or until cake is set and toothpick inserted into the center comes out clean. Let the cakes cool in pan, approximately 1 hour. Do not remove.


2 T lemonade from concentrate, thawed
1 c powdered sugar
1 T water

When the cakes are cooled level them off with a serrated knife, so they are flat on top. If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in. In a medium bowl combine powdered sugar, lemonade and water. Stir until smooth and pour equally over the top of the cakes, still in the cake pans. Cover and let sit for at least an hour or overnight in the refrigerator is best.


1  8 oz pkg cream cheese, room temp
1/2 c butter, room temp
1/4 c lemonade from concentrate, thawed
1/2 t vanilla
6 c powdered sugar

In the bowl of your stand mixer fitted with paddle attachment, mix butter and cream cheese together for 2 min on medium speed until combined and creamy. Turn mixer to low and add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1 – 2 min until smooth, scraping the sides of the bowl as necessary. When ready to frost, remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.


Kahlua and Cream Cheesecake (chocolatechocolateandmore)


2 1/4 c Brownie Brittle or other chocolate wafer cookie, crushed
1/2 c melted butter

Put Brownie Brittle into a ziploc bag and crush it with a rolling pin (or food process it until it is crumbs). Put in the bottom of a 10″ springform pan and mix in the melted butter. Press evenly into the bottom of the pan. Pour onto prepared crust. Wrap the pan in 2 layers of aluminum foil and set in a baking dish. Pour water into the baking dish until it is half way up the sides of the springform pan. Bake in a 300° F oven for 2 hours. The top should be golden brown. Let cool. Top cheesecake with Kahlua whipped cream. Note: A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch gives more volume.


32 oz cream cheese
2 c sour cream
5 eggs
3/4 c Kahlua
1/2 c sugar
2 T cornstarch
1 1/2 t vanilla paste or vanilla

Beat cream cheese until smooth. Add sour cream and eggs. Beat until smooth. Add remaining ingredients and beat until smooth.

Kahlua Whipped Cream

2 c heavy whipping cream
1 c Kahlua
1 packet unflavored gelatin (about 2 t)
1/4 c hot water

Mix gelatin into hot water and set aside to cool to room temp. It’s very important to have a cold mixing bowl and beaters and cold ingredients for this next part. Put mixing bowl and beaters in the freezer for about an hour before making whipped cream. Also, make sure everything else is well chilled before starting. Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff. If it’s still too liquidy, refrigerate for an hour to give the gelatin time to work and then beat again.

Orange Pineapple Layer Cake (togetherasfamily)


1 pkg yellow cake mix
1/2 c vegetable oil
1  11 oz can mandarin oranges, undrained
3 large eggs
1/2 c sour cream

Preheat oven to 350 F. Grease and flour 3 (8 or 9″) round cake pans. In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended. Evenly divide the batter among the 3 cake pans. Bake for 16 – 20 min or until a toothpick inserted in center comes out clean. Let cool in the cake pans for 20 min and then turn the cake pan upside down onto a cooling rack (to release the cake) and let the cakes cool completely. Place your 1st cake layer on your serving plate of choice. Frost in between each layer and the top and sides of the cake with the pineapple whipped cream mix. Serve right away or refrigerate cake until ready to serve. It’s best refrigerated. Overnight is best or refrigerate at least 4 – 6 hours.


1  8 oz can crushed pineapple, undrained
1  3.5 oz pkg instant vanilla pudding
2 c heavy whipping cream
3 T powdered sugar

Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer or with a handheld blender unil stiff peaks form. In a separate bowl combine the crushed pineapple and instant vanilla pudding (just the dry powder, do not prepare). Stir together until combined. Add the whipped cream into the pineapple/pudding mix and stir together to combine completely. If you are having trouble combining it then use a handheld blender to blend it up and mix together.


Two Ingredient Apple Cake (reciperoost)

1 can apple pie filling
1 box of Duncan Hines dry angel food cake mix

Mix the 2 ingredients together. Pour into a greased 9 x 13″ pan. Bake at 350 F for 20 min or until the top browns.

Oatmeal Breakfast Cookie | Cranberries and Coconut Cookies (sweetashoney)

1 c old fashioned oats
1/2 c quick cooking oats
1/2 c unsweetened desiccated coconut
1/2 c shredded coconut
1/2 c whole wheat flour
3/4 c dried cranberries
1/3 c pumpkin seeds
1/3 c sunflower seeds
1/4 c ground flaxseed
2 eggs
1/2 c honey or any liquid sweetener
1/4 c virgin coconut oil, melted
1 T vanilla

Preheat oven to 350 F. Cover a cookie rack with parchment paper. Set aside. In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds. Add eggs, honey, coconut oil and vanilla. Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry – it should not be – but you can add up to 6 T cold water to make the batter come together. Add 1 T at a time. Slightly oil your hands with coconut oil and shape cookie balls. Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies. Press the cookies slightly with your hand palm to flatten. Bake for 15 – 20 min or until the sides are crispy and golden brown. Cool down on a rack and store in a cookie box in your pantry for up to 1 week. Can be make ahead and enjoyed during the week as a grab and go breakfast cookie.

Classic Apple Fritters Doughnuts (seasonsandsuppers)


1 1/2 T active dry or instant yeast
1/2 c warm water
2 c & 4 – 6 T bread flour, divided
1/4 c & 2 t sugar, divided
1/4 t baking powder
1/4 t mace (can sub nutmeg)
1 t salt
2 T shortening or lard
1 large egg
1/4 t vanilla

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the warm water. Add 2 t sugar, stir and let stand 5 min. In a large bowl, whisk together flour, 1/4 c sugar, baking powder, mace and salt. Set aside. When yeast is ready add shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 min (to break up the shortening). Add about 1/3 of the flour mix and mix until combined. Add a second third of the flour mix and again, mix until combined. Switch to the dough hook and add the remaining flour mix. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 T increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 min more. The dough should be smooth but still a bit moist (but not sticky). Place dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour). When bread has finished it’s first rise, remove to a lightly floured surface and roll into a 10 x 10″ square. Sprinkle the apples over one half of the dough. Sprinkle 1 T cinnamon evenly over the apples and then sprinkle with the 1 T flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2″ wide strips from top to bottom. Repeat cutting 1/2″ strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc. Using floured hands, roughly shape into a 12 x 3″ wide log. Cut the log into 1″ slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30 – 45 min. When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temp). Fry each donut until deep golden on the underside (1 1/2 – 2 min), flip over and fry the other side. (time and temp may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temp slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.


2 medium tart apples, chopped into 1/2″ pieces
1/4 c sugar
2 t freshly squeezed lemon juice
1 T & 1 t cinnamon, divided
1 T bread flour

Place diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often until all the liquid has evaporated and the apples are softened, about 5 min. Remove to a bowl to cool completely before using.


2 c confectioners/icing sugar
1 1/2 t light corn or golden syrup
1/4 t alt
1/4 t vanilla
1 T sugar
1/3 c water

Add icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and sugar to a boil over high heat then reduce heat to medium and simmer for 1 min. Add this mix to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mix is smooth. Set aside.


Warm Gingerbread Cake with a Caramel Sauce (therecipecritic)


9 T butter, softened
1/3 c sugar
1 c molasses
1 egg
2 1/4 c flour
1 t baking soda
1 t ground ginger
1 t ground cinnamon
1/4 t salt
3/4 c water

Preheat oven to 325 F. Grease a 9″ round or square pan and set aside. (A 9″ springform pan works great too.) In a large bowl or kitchen aid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together. Combine flour, baking soda, ginger, cinnamon and salt; add to creamed mix alternately with water. Pour the cake into the 9″ pan. Bake for 35 – 40 min or until toothpick in center comes out clean. Place on a wire rack.

Caramel Sauce

1 c packed brown sugar
1 T cornstarch
1 c cold water
1/4 c butter, cubed
1 t vanilla
heavy whipped cream (opt)

In a medium size saucepan, combine brown sugar and cornstarch. Add water and bring to a boil until the sauce starts to thicken about 2 min. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.


Favourite Ginger Cake (allrecipes)

1/2 c caster sugar
1/2 c butter
1 egg
1 c molasses
2 1/2 c plain flour
1 1/2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
1 c hot water

Preheat oven to 350 F. Grease and flour a 9″ square baking pan. In a large bowl, cream together sugar and butter. Beat in egg and mix in molasses. In a bowl, sift together flour, baking soda, salt, cinnamon, ginger and cloves. Blend into the creamed mix. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the centre comes out clean. Allow to cool before serving.

Sticky Toffee Pudding Without Dates (allrecipes)

Sticky Toffee Pudding

1 1/2 c plain flour
1 1/2 t baking powder
1/2 c soft brown sugar
1 pinch salt
1/2 c milk
2 eggs
6 T melted butter
2 t vanilla

Preheat oven to 350 F. In a large bowl sift together flour, salt and baking powder. Add the sugar and mix well. In another bowl add milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top. Add milk mix to the flour and mix together until smooth. Pour into greased baking dish and bake for 20 – 30 min or until cake is firm on top; start checking after 20 min.

Toffee Sauce

1/2 c butter
1 c soft brown sugar
1 c double cream

Add butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 min before serving with pudding.

Chewy Butterscotch Bars (keyingredient)

3/4 c butter
2 c light brown sugar
1 c flour
1 t vanilla
1 c nuts, chopped
1 c coconut

Cream butter really well, add eggs and vanilla. Add flour, chopped nuts and coconut. Bake in greased, floured 8 x 12 pan for 45 min at 325 F, slice in bars. If using 9 x 13 pan, bake for 30 min.

Traditional Rich Scottish Shortbread Biscuits (geniuskitchen)

12 oz plain flour
4 oz caster sugar
8 oz butter
extra caster sugar, for sprinkling (opt)

Mix flour and sugar together in a large bowl, and then rub in the butter – as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in, it should resemble sand! Start to knead the paste, pushing it together to form a smooth dough, the heat of your hands whilst kneading helps it form. Bake any of the shortbread biscuits below in a pre-heated 325 F oven for between 20 – 30 min or until they are pale and golden – but NOT brown! Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish. Allow the shortbread biscuits to cool slightly on a cooling rack, before cutting into fingers or “petticoat tails”. Allow to cool completely before storing in an airtight tin or container. Note: These will last for about 10 – 14 days in a cool, dry and dark pantry. They can also be frozen with great results!

Petticoat Tails: Divide shortbread dough into 2 equal parts and shape them into balls, then flatten them out into 2 rounds – using the heel of your hand, to about 7″ in diameter and 1/4″ thick. Mark the top into equal portions, triangular in shape and then prick the tops all over with a fork – making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet. (You can also use a greased and lined 7″ or 8″ fluted edged round sandwich/cake tin – preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).

Shortbread Fingers: Roll out the shortbread dough and shape into a rectangle, about 1/2″ to 3/4″ thick. Place onto a well greased baking tray or cookie sheet as before, and mark into “fingers”, prick over with a fork again. You can also press the dough into an 8″ square baking/sandwich/brownie tin and then mark out the fingers as above. Note: The fingers are always thicker than the petticoat tails and shortbread rounds.

Shortbread Rounds: Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2 – 3″ in diameter, about 1/4″ in thickness. Place them on a well greased baking tray or cookie sheet.


Panera Bread Cobblestone Muffins (copykat)


1 c & 2 T water, room temp
1/4 c melted butter
4 T sugar
1 large egg
1 t kosher salt (or 3⁄4 t table salt)
4 c flour
2 t active dry yeast

Put the water, butter, sugar, egg and salt in the bowl of your stand mixer. Stir briefly with a whisk. Add flour and then add the yeast on top. Mix on low speed with the dough hook until a shaggy dough forms, about 1 min. Increase speed to medium and knead for 10 min. The dough will be soft, very shiny, and supple. It will also be very soft. Don’t worry about that–we want a soft dough. Leave the dough in the mixer bowl, and scrape it into a ball, spray with pan spray, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 1⁄2 hours. Sprinkle a bit of flour on top of the dough and then punch it down to press out the gases. Turn the dough out onto a lightly floured surface and flour the top of the dough lightly as well. Roll dough into a rough rectangle about 18 x 10”. Spread the Cinnamon mix evenly over the surface of the dough. Sprinkle on the raisins, if using. Starting from a long end, roll up the dough into a cylinder as if you were making cinnamon rolls. Pinch the seam to seal. Cut the dough into 9 equal pieces. Cut each of these pieces into 3 pieces for a total of 18 “cinnamon rolls.” Line 2 jumbo muffin tins with jumbo muffin liners (you will only need to line 3 cavities in the second pan since this recipe makes 9 muffins). For each muffin, you’ll be using 3 of the “cinnamon rolls.” Cut the first in 4 – 5 pieces and put them in a lined muffin cavity. Top with a spoonful of apple filling. Repeat twice more with the second and third “cinnamon rolls.” When finished, you’ll have a muffin with 3 layers of cinnamon roll and 2 of spiced apple. You will be filling the muffin cups almost to the tops. Continue making muffins with the rest of your dough and apple filling. Evenly sprinkle on the streusel, dividing it evenly among the 9 muffins. Cover muffins and let rise in a warm place until puffy, about 45 min. While muffins are rising, place a rack in the center of your oven and preheat to 350 F. Bake until golden brown and well risen. The internal temp of the muffins should be about 195F, give or take 5 degrees. This will take about 30 min. If the muffins seem to be browning too quickly, loosely tent with foil. Let the muffins cool for 10 min and then remove muffins to a rack to cool completely. Once cool, use a fork to drizzle each muffin lightly with the glaze.

Cinnamon Raisin Filling

1⁄4 c softened butter (not melted)
1⁄4 c dark brown sugar, packed
1⁄2 large egg (beat 1 large egg and then measure out half. Use the rest in scrambled eggs)
2 t honey
1 T flour
1 1/2 t ground cinnamon
pinch of salt
1/4 – 1/2 c raisins (depending on how much you like raisins) (opt)

Using a whisk or a hand mixer, mix all the ingredients except the raisins together until smooth. Reserve the raisins for assembly.

Spiced Apple Filling

1 c prepared apple pie filling
1/4 c cinnamon baking chips OR 1⁄2 t ground cinnamon
pinch salt

Using a chef knife, or a mini prep, chop or pulse the apples until the pieces are about the size of small peas. You don’t want it completely smooth like apple sauce. Think more like salsa. Stir in the salt and cinnamon chips, if using. If not using cinnamon chips, stir in the ground cinnamon and set aside.


1/2 c flour
1/2 c sugar
1/2 c cool butter (should be cool but softened)
2 t honey
1/4 t ground cinnamon
pinch salt

Using 2 forks, a pastry blender or your fingers, mix all the streusel ingredients together until sandy with little clumps of butter. Set aside.


1/2 c powdered or confectioner’s sugar
tiny pinch of salt
1/4 t vanilla
1/8 t lemon extract
enough milk to make a glaze, about 2 t

Whisk the ingredients together until smooth. You can wait until the muffins are cooling after baking to do this part.

Ways To Simplify the Cobblestone Recipe: Start with store-bought sweet dough, such as the type made by Rhodes Bake-N-Serv. Instead of rolling out the dough and making “cinnamon rolls,” you can also roll the dough into ping pong ball-sized balls and dip them into the cinnamon mixture and roll them in raisins. Use an equal number of balls for each muffin, making sure to add in the apple mixture. Leave out the apple mixture entirely. You can also leave off the streusel or the glaze if you prefer. Make a Cobblestone coffee cake by making the whole thing in a well-greased tube pan or springform pan.


Old Fashioned Apple Upside Down Cake (rockrecipes)

Apple Layer

6 apples peeled cored and cut into thick wedges
1/3 c butter
2/3 c sugar you can use light brown sugar if you prefer
3 T water
1 t ground cinnamon

Melt butter in a large non-stick sauté pan. Add sugar, water and cinnamon. Cook over medium heat until the mix gets foamy, then add the apples. Cook the apples in the cinnamon and sugar syrup just until they begin to soften. Transfer the apple slices to the prepared pan and pour the syrup from the pan over them.

Cake Layer

1/2 c butter
3/4 c sugar
2 eggs
2 t vanilla
2 c flour
2 t baking powder
1 c milk

Preheat oven to 350 F. Grease a 9 x 9″ baking pan or a 10″ round cake pan well. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla. Sift together flour and baking powder. Add dry ingredients alternately with the milk, beginning and ending with dry ingredients. Dollop the batter by heaping tablespoonfuls all over the surface of the apple layer and then spread out evenly to the edges of the pan. Bake for about 40 – 45 min or until a toothpick inserted in center comes out clean.

No Bake Chocolate Cheesecake (lilluna)

Oreo Crust

1 1/3 c Oreo baking crumbs
1/3 c unsalted butter , melted

Line an 8 x 8 or 9 x 9″ square pan with aluminium foil. In a medium bowl stir together the Oreo crumbs and melted butter. Press into the bottom of the prepared pan and place in the freezer while you make the filling. Spread filling overtop of the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to harden. Note: Recipe can be doubled and made in a 9 x 13″ pan.

Chocolate Cheesecake Filling

1 c whipping cream
1 c powdered sugar, divided
10 oz cream cheese, very soft
1/4 c sour cream
8 oz semi-sweet chocolate, melted and cooled
1 t vanilla

In a large bowl beat the whipping cream and 1/4 c powdered sugar until stiff peaks form. In a separate bowl beat together cream cheese and 3/4 c powdered sugar until soft. Then beat in the sour cream, melted chocolate and vanilla. Mix whipping cream into the cream cheese mix until evenly combined.

French Apple Cake (onceuponachef)

1 c flour, spooned into measuring cup and leveled-off
1 t baking powder
1/4 t salt
1/2 c unsalted butter, at room temp
2/3 c sugar & more for sprinkling over cake
2 large eggs
1 t vanilla
3 T dark rum
2 sweet baking apples, peeled, cored and cut into 1/2″ cubes (like Honeycrisp, Fuji or Golden Delicious)
confectioners’ sugar (opt), for decorating cake

Preheat the oven to 350° F. Spray a 9″ springform or regular cake pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder and salt. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 min. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don’t worry if the batter looks grainy. Add the flour mix and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples. Pour the batter into the prepared pan and sprinkle evenly with 1 T granulated sugar. Bake for about 40 min or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the springform pan if using. Using a fine sieve, dust with Confectioners’ sugar (if using). Cake can be served warm or room temp, with or without lightly sweetened whipped cream or vanilla ice cream.

Mrs. Fields’ Chocolate Chip Cookies (popsugar)

2 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c dark brown sugar, firmly packed
1/2 c sugar
1 c cold salted butter, cut into cubes
2 large eggs
2 t vanilla
2 c semi sweet chocolate chips

Preheat oven to 300° F. In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk. In a large bowl, with an electric mixer, blend the sugars at medium speed. Add cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla  and mix at low to medium speed just until blended. Do not overmix. Add flour mix and chocolate chips and blend at a low speed just until mixed. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 2″ apart. Bake 20 – 22 min until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster. Makes 30 – 36 cookies, depending on the size of your scoops.

Blueberry and Cranberry Crumb Muffin (tastykitchen)


2 c flour & 1 T for the berries
2 t baking powder
1/2 t salt
1/2 c unsalted butter, softened
3/4 c sugar
1 egg
1/2 c milk
1 c cranberry
1 c blueberry

Preheat oven to 400º F. Grease a muffin tin or line with muffin liners. In a large bowl sift together 2 c flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and add egg, mix until just blended. With mixer on low, slowly add half the flour mix, mix until just blended. Add the milk, mix until just blended. Slowly add remaining flour mix, scraping down sides of the bowl with a spatula as necessary, until just blended. Toss berries with the remaining 1 T flour. Gently fold into the batter. Divide batter evenly among prepared muffin cups. Set aside. Sprinkle about 1 T of topping on top of each muffin. Bake for 20 – 25 min until golden brown on top.

Crumb Topping

1/4 c sugar
1/4 c brown sugar
1/4 c unsalted butter, softened
1/3 c flour
1/2 t cinnamon

In a small bowl, combine the topping ingredients with a fork until it is crumbly.

Old Fashioned Carrot Bread (oneperfectbite)

2 c flour
2 t baking soda
2 t cinnamon
1/2 t salt
1/4 c nuts, chopped
1 c  vegetable oil
1 t vanilla
1 1/2 c sugar
2 c carrot, grated
3 eggs

Preheat oven to 350 F. Generously grease a 9 x 5″ loaf pan. Whisk flour, soda, cinnamon and salt in a large bowl. Make a well in center of flour mix. Add nuts, oil, vanilla, sugar, carrots and eggs. Mix well. Scrape into prepared loaf pan. Let stand 30 min before baking. Bake for 60 – 70 min. Cool in pan for 15 min. Turn bread out of pan and continue cooling om a wire rack. Yield: 8 servings.

Czech Babovka (196flavours)

2 c flour
5 eggs
1 1/4 c caster sugar
3/4 c vegetable oil
5 T milk , warm
5 T water , warm
2 t baking powder
1/2 t vanilla
2 T cocoa powder (100% cocoa)
2 T icing sugar
2 T butter (to grease the mold)

Separate the eggs. Preheat the oven to 350 F. Whisk the yolks and sugar at high speed until the mix whitens and becomes firm. At low speed, gradually add oil, water and milk. Mix flour and baking powder. Beat egg whites, at high speed for 5 min and at medium speed for another 5 min until firm. Using a spatula, delicately fold the egg whites into the batter without breaking them, as well as the vanilla. Grease a kougelhof mold with the butter. Pour in half of the batter. Gently mix the cocoa powder with half of the remaining batter, and pour it into the mold, above the first layer. It is important not to mix the two layers. Bake for 45 min. After 45 min poke the cake with a wooden skewer or a toothpick. It should come out clean. If not continue baking for a few more min. As soon as it comes out of the oven, sprinkle the bábovka with icing sugar. Note: You can add raisins, nuts or hazelnuts to the bábovka batter before baking and/or sprinkle cocoa powder on the bábovka immediately after baking.

Easy Glazed Orange Bundt Cake (ikneadtoeat)


1 1/2 c flour
1 1/2 t baking powder
1/2 c sugar
2 eggs
3 T milk
3/4 c freshly squeezed orange juice from about 3 oranges
1/2 c oil
1 t vanilla
5 – 6 T orange zest from about 3 oranges
pinch of salt

Preheat oven to 350 F and prepare a 7 1/2 x 3 1/2″ bundt cake pan by greasing it well. In a medium large bowl, sift together all the dry ingredients and mix until combined. Set aside. In a separate bowl, combine the wet ingredients and whisk until combined. Slowly add the dry ingredient mix to the wet ingredients and lightly whisk until combined. Do not over mix. Pour the batter into the bundt cake and bake for about 30 – 40 min until lightly golden brown on top and a toothpick comes out clean. Remove from oven and let cool till room temp and then gently take out the bundt cake. Cool completely on baking rack. Drizzle glaze on completely cooled cake and serve.


1 1/4 c icing sugar
2 – 3 T fresh orange juice
1/2 t vanilla

Mix all the ingredients until fully combined.