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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
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Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Strawberry Muffins

July 14
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Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
  4. Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
  5. Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
  6. Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
  7. Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
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Aunt Sarana’s Chocolate Cake

October 20
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Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Ingredients
Chocolate Cake
Almond Cream Cheese Icing
Servings: loaf cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together to blend well. (not critical if you forget to sift)
  3. Add all other ingredients, adding the hot water mixed with the baking soda last.
  4. Beat or mix with spoon until blended.
  5. Bake in a greased loaf pan 40-45 minutes or until a pick comes out clean. For a 9 x 9 square pan, bake appx. 35 minutes. For 12 cupcakes, bake 15-20 minutes checking often.
  6. Cool completely before frosting.
Almond Cream Cheese Icing
  1. Beat butter and cream cheese until smooth. Add almond extract and then confectioners sugar one cup at a time until you reach the consistency you desire. You can add the teaspoons of milk in between sugar, and add more if icing gets too thick.
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Orange Creamsicle Cupcakes

October 7
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Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Ingredients
Servings: cupcakes
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, and orange juice until smooth. Pour into muffin liners filling 3/4 full.
  3. Bake for 14-16 minutes or until a toothpick comes out clean. Cool completely before frosting
Whipped frosting
  1. In a chilled mixing bowl with chilled beaters, beat the heavy cream until frothy.
  2. Add the sugar and vanilla and whip until it becomes light and a consistency thick enough to spread or pipe as frosting.
  3. Frost cupcakes and serve!
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Semi-Homemade S’mores Doughnuts

September 11
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Semi-Homemade S'mores Doughnuts
Print Recipe
Servings Prep Time
6 doughnuts 10 minutes
Passive Time
10 minutes
Servings Prep Time
6 doughnuts 10 minutes
Passive Time
10 minutes
Semi-Homemade S'mores Doughnuts
Print Recipe
Servings Prep Time
6 doughnuts 10 minutes
Passive Time
10 minutes
Servings Prep Time
6 doughnuts 10 minutes
Passive Time
10 minutes
Ingredients
Servings: doughnuts
Instructions
  1. For the glaze: Sift the powdered sugar and cocoa powder together in a medium bowl.
  2. Add the milk or water and vanilla and stir until it becomes blended and easy to pour or drip over the doughnuts.
  3. Pour the glaze over each doughnut OR dunk one side of the doughnut right into the bowl for a thicker glaze.
  4. Add the marshmallow to the center being sure that it is in the glaze so it will be held in place. Sprinkle with graham cracker crumbs.
  5. With a torch, carefully toast the top of each marshmallow. If it catches fire just blow it out and keep moving the torch from side to side until you get the desired amount of toasting. If you don't have a torch, place the marshmallows on a parchment lined pan and toast them in the broiler before adding them to the top of the doughnut OR just add mini marshmallows to the graham crackers as sprinkles on top!
  6. Set on platter and serve while the marshmallows are warm.
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Nutella Muffins

August 21
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Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 425 degrees
  2. Beat the butter, oil, sugar, eggs and vanilla in a mixer until blended
  3. Mix the dry ingredients and stir them into the wet mix until combined.
  4. Spoon the batter into a greased muffin cup or use paper liners. Fill approximately 3/4 full.
  5. With a tablespoon, place a dollop of the Nutella on top of the batter. Swirl the spread with a toothpick or skewer so it looks marbled.
  6. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 and continue baking for another 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
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Blueberry Maple Cupcakes

July 2
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Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Blueberry Maple Cupcakes
Print Recipe
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
12-18 minutes
Ingredients
Cupcakes
Frosting
Servings: mini cupcakes
Instructions
  1. For the cupcakes: whisk the flour and salt in a bowl.
  2. Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
  3. Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
  4. Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
  5. Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back. Remove onto wire rack to cool completely.
Frosting
  1. Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
  2. Add the vanilla and lemon zest and beat until creamy, 3 minutes.
  3. Beat in the milk until fluffy, about 1 minute.
  4. Frost the maple cupcakes and top with blueberries and drizzle with maple syrup
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Caramel Sauce

December 6
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Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: 1 cup
Instructions
  1. In a heavy pan add the water. Pour the sugar evenly over the top and place pan over medium heat swirling gently by the handle until the sugar dissolves and syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.
  2. When sugar is dissolved, increase the heat, cover tightly and boil for 2 minutes.
  3. Uncover and continue to boil until it begins to darken around the edges. Gently swirl until the syrup turns deep amber.
  4. Remove from heat and add the butter. Gently beat with a whisk until butter is incorporated.
  5. Stir in heavy cream. If caramel sauce becomes lumpy set pan over low heat and stir until smooth. Remove from heat and add the vanilla and pinch of salt.
  6. Cover and refrigerate up to one month. (When re-heating you can add some water if it is too thick.)
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Hoot Owl Cookies

October 2
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hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Ingredients
Servings: cookies
Instructions
  1. Cream together the butter, brown sugar, egg, and vanilla. Add the flour, baking powder, and salt. Mix well.
  2. In a microwave safe bowl melt the chocolate and let cool slightly. Mix in the baking soda.
  3. Remove 2/3 of the cookie dough to a floured surface. Blend the chocolate and soda mixture into the remaining 1/3 of the dough.
  4. Roll out 1/2 of the light dough into a 16" x 4" strip. Shape 1/2 of the chocolate dough into a 16" long snake and place in the center of the light dough. Mold the light dough around the chocolate and wrap in foil. Repeat with the remaining dough and chill for 2 hours or up to 5 days.
  5. Cut the dough into slices approximately 1/4" thick. Put two slices together (dampen the touching edges). Pinch the corners to create "ears". Place two chocolate chips in the center of the dark dough to create eyes and a whole cashew in the center for the beak.
  6. Bake at 350 degrees for 8-12 minutes or until edges are very slightly browned. Check often. Cool completely and store in airtight container.
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Lavender Pound Cake

February 6
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Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Ingredients
Servings: small cakes
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
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