Category Archives: dessert

*Found this post in my drafts, so it is about two months old!

I suddenly had a craving this week for cold cake with ice cream and berries. I used the poundcake recipe from my Moosewood book of desserts, and unfortunately, overcooked it just a bit.  But, it was still delicious!

Poundcake Loaf with Ice Cream and Berries


1 cup butter, at room temperature
 1 1/3 cups sugar
4 eggs
2 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups flour
1/3 cup milk


Preheat oven to 350 degrees. Butter and flour the loaf pan.

Cream the butter until light. Add the sugar and cream until fluffy. Add the ggs one at a time, beating welll after each addition. Add the vanilla, baking powder and salt and beat well. Reduce the mixer speed to low and add the flour, mixing until well incorporated. Add the milk and beat until well blended, another minute or so.

Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 1 1/4 hours. Cool the pan on a rack before serving.


I made this for a friend’s birthday. This was my first time cooking with lavender or making panna cotta. Now knowing how easy panna cotta is to make, I will never be able to bring myself to pay for it at a restaurant. It’s basically milk jello with whatever flavor you want to add (although, the flavor usually is something fancy). This was really good and easy, and makes people think you can make highfalutin desserts!

Honey Lavender Panna Cotta

horrible pic, i know

serves 4

1/2 0.25-ounce package of powdered gelatin, about 1 1/2 teaspoons
2 tablespoons cold water
1 cup half and half or cream
1/4 cup wildflower honey
1 teaspoon dried lavender
1 cup milk 
Strawberries or other berries, to serve

In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Set aside.

In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk.

Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded.

To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries and serve.

I think these would be a hit if Nabisco came out with an Oreo version of these. I came across this recipe and immediately started drooling. Sadly, they did not taste as good as they sound. They’re not bad, I just thought the cookie would be more light and lemoney, and the filling more citrusey; overall a bit on the sweet and heavy side for my tastes. I must say, I did like them better on the second day, though.

Lemon Sandwich Cookies with Triple Citrus Filling

Makes 25 small cookies

For the cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature 
1 cup confectioners sugar
1/4 cup heavy cream
1 tablespoon lemon zest 
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt 
2 cups all-purpose flour

For the filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar, sifted
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 teaspoon orange juice
Pinch of salt


Preheat oven to 350°F degrees.

In the bowl of an electric mixer on high speed or a food processor: beat butter, confectioners sugar, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until combined, about 1 minute.

With mixer on low, add flour; dough will still be quite stiff.

At this point, you have two options:
A) If you want to roll out your dough and cut out shapes: turn dough out onto a piece of plastic wrap and pat into a disk about 1/2-inch thick. Wrap and chill until firm, about 1 hour (or up to 2 days, if you like). Once dough is chilled, unwrap and place on a lightly floured surface. Roll dough about 1/8-inch thick and cut out using 1 1/2-inch rounds or your favorite cookie cutter. Place rounds on two lined baking sheets, allowing the cookies 1-inch space between one another.
B) If you are like me and too lazy to roll out dough and cut out shapes, use an ice cream scooper and drop rounded spoonfuls onto a cookie sheet, allowing 1 inch space between one another. Pat spoonfuls down until about 1/8 inch thick and a circle shape (no chilling required, too!).

To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar, lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.

Bake until barely beginning to brown, 9 to 11 minutes. Transfer to wire racks to cool completely. Once cool, place about 1 teaspoon triple citrus filling between two cookies, and press gently to spread filling out evenly. If kept airtight, cookies will remain fresh for 2 to 3 days.

Inspired by a friend who always has some homebaked goods in her home, I have decided to try to bake something at least every other week (originally it was going to be every week, but then I got scared of getting really fat, so this is a compromise?). My first endeavor in this new project were peanut butter cookies, as requested by Noah. He was fluctuating between these and snickerdoodles, but in the end said he was happy with his choice. I personally am not the hugest fan of peanut butter desserts (although I will still eat them, and have seconds), but for a peanut butter cookie, this was quite good. Thanks, allrecipes!

Peanut Butter Chocolate Chip Cookies with Crisp Oatmeal


  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 3/4 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. (I’ve been using our food processor as a mixer, especially for creaming stuff, and it’s so convenient!) Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

It’s been a long while, first because I was a lazy cook and then because I was/am a lazy blogger. Well, there are several posts coming your way, starting with this one!

About a month ago we had a few friends stay with us for the weekend (Marcy had her first sleepover!) and for breakfast on Saturday, I made an apple dutch baby. (For those who don’t know, a dutch baby is basically a pancake baked in the oven and it gets all puffed up once removed from the oven) I liked it so much I made it the following weekend for some friends I invited over for brunch, too.

I added some pecans in this one, too.

Apple Dutch Baby

2 large or 3 medium apples, preferably tart ones like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
Powdered or cinnamon sugar, to serve

Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or 8×8-inch baking dish  (I used a glass pie pan). Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.

If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.


I happened to stop into LuLu bakery one afternoon for a “healthy” cookie. I had had a delicious morning glory muffin (basically a carrot-zucchini-sunflower seed-walnut-apricot-berry muffin) the day before (from Gray Dog) and wanted a treat to replicate its goodness. I went in expecting to be disappointed with finding only frosting and super-sweet things, but they surprised me with an apricot-cranberry-flax seed-walnut-maybe other things, too? cookie. I was blown away and could not stop thinking about said cookie for over a week. Finally, I decided that it couldn’t be that hard to make myself, so I found an everything oatmeal cookie and decided to adapt it. It was pretty scrumptious, but I realized that maybe I don’t quite like oatmeal in my cookies. It just tastes a bit too healthy. LuLu’s cookie was more of a sugar cookie base. Anyway, I made two batches and now I have one whole zip loc bag waiting for future cravings in the freezer.

Oatmeal Fruit, Nut & Seed Cookies


3 cups rolled oats
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter
3/4 cup applesauce
1/2 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup dried cranberries
1/2 cup dried apricots, coarsely chopped
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/2 cup pecan pieces
1/2 cup walnut pieces

1. Preheat the oven to 350 degrees F.

2. In a large bowl, stir oats, flours, baking soda, salt. and cinnamon.

3. In a medium bowl, combine butter and brown sugar. Using an electric mixer on medium speed, or a food processor, beat until creamy. Stir in applesauce. Add eggs and vanilla, and beat until just combined. Beat in the dry ingredients. Stir in the cranberries, apricots, seeds and nuts.

4. Drop 1 heaping tablespoon of cookie dough 2 inches apart (as they will spread) on non-stick baking sheets.

5. Bake cookies for 20 minutes, or until golden brown all over. Transfer to a rack to cool. Cool completely before storing and place in an air-tight container.

We celebrated a few guys’ birthdays at our church group last weekend and I decided that the occasion called for a “manly” (or whatever that means?) dessert. Thus, Marcy went on her first trip to the liquor store at the ripe old age of 5 months on our search for whiskey, or bourbon to be more exact. This cake is amazingly good and the taste of whiskey a lot stronger than I expected, which actually made it extra scrumptious!

Whiskey Cake with Butterscotch and Pecans

1 package yellow cake mix
1 package instant vanilla pudding mix
5 eggs
1/2 cup milk
1/2 cup whiskey
3/4 cup butter, cut into pieces
1 (11 ounce) package butterscotch chips
1 cup chopped pecans


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch or bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the butterscotch chips and pecans to the batter.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.