Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Ingredients

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sour cream (lite okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded zucchini, loosely laid in measuring cup then wrung-out very well in paper towels (about 1 medium zucchini grated on the coarsest blade of a box grater)
  • 1 cup semi-sweet chocolate chips (I prefer and recommend using mini-sized chips, but regular-sized may be substituted)

Chocolate Ganache

  • 2/3 cup semi-sweet chocolate chips (I used regular-sized)
  • 1/4 cup cream or half-and-half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan very well with floured cooking spray making sure to get in all the nooks and crannies or grease and flour the pan; set aside.
  2. To a large bowl add the eggs, sugar, oil, sour cream, vanilla extract and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt, and stir until just combined; don’t overmix or cake will be tougher. Batter is thick by design to handle the moisture from the zucchini.
  4. Add the zucchini and stir to combine. It’s important that you wring the zucchini out in paper towels before adding it or it could release too much water as it bakes, turning the batter too soupy and cake may not set well.
  5. Add the chocolate chips (I find mini chips sink less and stay more evenly distributed within the cake) and turn batter out into prepared pan, smoothing it lightly with a spatula if necessary, and give it a slam on the counter to release any air. Bake for about 38 to 42 minutes (I baked 40 minutes), or until top has set, is lightly golden browned, or a toothpick comes out clean or with a few moist crumbs but no batter. Due to the chocolate chips, you may hit some chocolate patches with the toothpick test. Because the moisture content in zucchini varies greatly, and due to climate and oven variances, baking times could vary; bake your cake until it’s done. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  6. To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften chocolate; set aside.
  7. To a small microwave-safe bowl or glass measuring cup, add the cream (I used half-and-half) and heat on high power just until it begins to bubble and show signs of just beginning to boil (don’t actually allow it to boil), about 45 to 60 seconds.
  8. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  9. Add the vanilla and whisk to combine. Set aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  10. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite soft and drippy. Cake will keep for airtight at room temperature for up to 5 days. If the weather is very warm, you may prefer to store cake in the fridge so ganache stays firmer, noting that storing cakes in the fridge has a tendency to dry them out.

Candy Caramel Apples Recipe

Candy Caramel Apples Recipe

Candy Caramel Apples Recipe

Ingredients

  • you will need a lollipop or wooden treat sticks, parchment paper, and a candy thermometer
  • 6 apples (green or red, use your favorite)
  • 6 decorative lollipop sticks or wooden treat sticks
  • 6 SNICKERS®, 6 TWIX®, or 3 cups M&M’S® Brand Chocolate Candies, finely chopped (or 2 SNICKERS®, 2 TWIX® and 1 cup of M&M’S® Brand Chocolate Candies if you want to make 2 of each)
  • 2 cups granulated sugar
  • 1/4 cup light-colored corn syrup
  • 1/2 cup water
  • 1/2 cup heavy cream, divided
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of sea salt

Instructions

  1. Wash and dry apples thoroughly to remove all the wax. Tip – Organic apples work nicely since they do not have any added wax coating.
  2. Insert lollipop sticks or wooden treat sticks into the stem end of apples; set aside.
  3. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray; set aside.
  4. Finely chop the SNICKERS®, TWIX®,  or M&M’S® Brand Chocolate Candies. You can also make candy crumbs in a food processor. Set crumbs in a small bowl. Leave out a few larger pieces of candy for decorating.
  5. Fill a large bowl with ice; set aside.
  6. Heat a medium saucepan over low to medium heat and add the granulated sugar, corn syrup and water. Do not stir, but gently move the sugar and water around with a spoon until the sugar resembles wet sand. Place a candy thermometer into the pot and cook until the caramel is a light golden amber and the candy thermometer registers 230 degrees (soft-ball stage), about 15 to 20 minutes. Do not stir. If there are any splatters of sugar that stick to the sides of the pot, use a clean pastry brush dipped in cold water and brush them down. This will help keep the sugar from crystallizing.
  7. Turn off the heat. Slowly and carefully (the pot will be hot) whisk in half of the heavy cream (1/4 cup). The mixture will bubble violently so use caution. Stir until smooth and shiny. Return to low heat and continue to cook for 3 minutes, stirring constantly.
  8. Place the pot over the bowl of ice and carefully stir in the remaining cream, butter, vanilla, and salt. Stir until completely combined and allow to cool for 3 to 4 minutes. The caramel is the right temperature when it is cool enough to coat the back of a spoon.
  9. Dip the apples into the caramel to coat and allow the excess caramel to drip off.
  10. Roll in your desired candy topping, place onto the prepared parchment paper, and decorate with larger candy pieces as desired. Let cool for 3 to 4 hours, or until set.

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • about 36 Rolo candies, unwrapped (buy the 12-ounce bag, you’ll use about 3/4 of it. Note – If you don’t have access to Rolos, unfortunately there are no substitutions)

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Add the chocolate chips and stir to combine.
  6. Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
  7. Evenly place the Rolos in the pan so that each Rolo is sitting on it’s ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each.
  8. Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’.
  9. Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Ingredients

Filling
  • 6 ounces brick-style cream cheese, softened (I used lite)
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1/3 cup graunlated sugar
Brownies
  • 1 box (1 pound 2.4 ounces)Betty Crocker™ Original Supreme Premium Brownie Mix
  • Water, vegetable oil, and egg called for on brownie mix box
  • 1/3 cup salted peanuts, coarsely chopped
  • 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures, halved (about 16 cups, halved)

Instructions:

  1. Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
  2. To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
  3. To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
  4. Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
  5. Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
  6. Evenly sprinkle with peanuts.
  7. Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
  8. After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Ingredients

Shortbread Crust
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Filling
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)

Instructions:

  1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
  2.  To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. Pierce crust with a fork in a dozen places so steam can escape while it bakes. Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
  3. To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
  4. To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
  5. Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
  6. Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  7. Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  8. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
  9. Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
  10. Evenly sprinkle with about 2 tablespoons chocolate chips.
  11. Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving. Bars will keep airtight at room temp for up to 1 week.

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Ingredients:

  • 1 1/2 cups strawberry yogurt, divided
  • 1 cup vanilla yogurt, divided
  • 1/2 cup granola
  • 2 bananas, sliced
  • 6 fresh strawberries, sliced

Directions:

  1. Add 1/4 cup strawberry yogurt into each glass. Top with 1/4 cup vanilla yogurt.
  2. Add 1/4 cup of the sliced strawberries and bananas into each glass.
  3. Top fruit with 1/4 cup strawberry yogurt into each glass.
  4. Add 1/4 cup of granola into each glass.
  5. Top with an additional scoop of yogurt and slices of strawberries and bananas, if desired.

Mint Oreo Truffles

Mint Oreo Truffles

Mint Oreo Truffles

Ingredients:

  • 1  package Mint Oreos
  • 1 (8oz.) package cream cheese, softened
  • 1 (24 oz.) bag semi-sweet chocolate chips
  • 12 ounces high quality semi-sweet chocolate baking bars
  • green sprinkles
Directions:
  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Using a food processor, process the Oreos (the entire cookies) until cookies are crumbly.
  3. Using a hand-held or stand mixer, beat the Oreo crumbs with the cream cheese and chocolate chips until combined.
  4. Using your hands, roll Oreo mixture into 30 balls. Place balls onto prepared baking sheets. Freeze the Oreo balls for about 30 minutes.
  5. Melt chocolate baking bars according to package directions.
  6. Working with 1 Oreo ball at a time, coat in chocolate.  Place on a lined baking sheet and top with sprinkles while the chocolate is still wet.
  7. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be kept chilled.

Maple Cinnamon Granola

Maple Cinnamon Granola

Maple Cinnamon Granola

Ingredients
  • 2 cups of rolled oats
  • ⅓ cup pecans, roughly chopped
  • ¼ cup pistachios, roughly chopped
  • ¼ cup slivered almonds
  • ¼ cup sunflower seeds
  • ¼ cup pepitas
  • 1½ tsp ground cinnamon
  • ¼ tsp sea salt flakes
  • ⅔ cup maple syrup
  • 2 tbs coconut oil, melted
  • ⅓- 1/2 cup dried cranberries, sultanas or other dried fruit (optional)
Instructions
  1. Preheat the oven to 120 Celsius (250 Fahrenheit) and place the oats, nuts, seeds, salt flakes and cinnamon in a bowl. Toss to combine. Add the maple syrup and coconut oil and toss to combine, making sure everything is evenly coated.
  2. Spread the mixture out on a tray lined with baking paper and bake for 1 hour, stirring every 30 minutes or so to ensure the mixture browns evenly. When golden leave to cool. Add the cranberries, if using, and store in air tight jars.

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Blueberry and Earl Grey Tea Cake

Ingredients
  • 150g (2/3 cup) unsalted butter
  • 1 heaped tsp Earl Grey tea leaves
  • 220g (1 cup) caster (superfine) sugar
  • 2 eggs
  • ½ cup thick Greek-style yoghurt or sour cream
  • 200g (1⅔ cups) plain (all purpose) flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate (baking) soda
  • ¼ tsp salt
  • zest of 1 lemon
  • 125g fresh or frozen blueberries
Instructions
  1. Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.
  2. Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.

Lamington Eclairs

Lamington Eclairs

Lamington Eclairs

Ingredients

CHOUX PASTRY:

  • 75g (1/3 cup) butter, roughly chopped into cubes
  • 185ml (2/3 cup plus 1 tbs) water
  • 110g (3/4 cup plus 1 tbs) plain flour
  • 3 eggs

VANILLA PASTRY CREAM:

  • 3 egg yolks
  • 75g (1/3 cup) caster (superfine) sugar
  • 35g (1/4 cup) plain flour
  • 250ml (1 cup) milk
  • 160ml (2/3 cup) thickened (whipping) cream
  • 1 vanilla bean, seeds scraped

CHOCOLATE GLAZE:

  • 125g dark chocolate
  • 40g butter
  • ¼ shredded coconut
Instructions
  1. To make the choux pastry, preheat oven to 220 celsius (420 Fahrenheit) and line 2 trays with baking paper.
  2. Place the butter and the water in a saucepan over medium-high heat. When the butter has melted add the flour and beat continuously until mixture is thick and smooth and pulls away from sides of pan in a ball ( roughly 1 minute). Remove from heat and place in the bowl of a stand mixer and allow to cool for 5 to 10 minutes.
  3. Fit the mixer with a paddle attachment and beat. The mixture will look like it’s falling apart, but don’t fret, it will come back together when you add the eggs. Add the eggs, one at a time, and beat for 2 minutes, or until fully incorporated before adding the next egg. At the end you should have a relatively thick, but pipe-able dough. If the mixture is runny or sloppy keep beating.
  4. Spoon the choux into a piping bag fitted with a 12mm plain nozzle and pipe into 10cm lengths onto the prepared baking trays, leaving about 2cm in between each one. Bake for 10 minutes, reduce heat to 180C, prick bases with a skewer and bake until golden and dry ( about 20 minutes). Place on a wire rack to cool.
  5. To make the vanilla custard cream filling, whisk the egg yolks, sugar and flour in a bowl until combined. Place the milk in small saucepan over a medium high heat and bring to just below boiling point. Remove the saucepan from the heat and reduce the heat to low. Gradually whisk hot milk into the egg yolk mixture until combined before returning the mixture to the saucepan. Cook, whisking constantly, over medium heat until thickened and the mixture resembles a thick custard. Strain through a fine mesh sieve into a bowl and cover with plastic wrap to prevent skin forming and refrigerate until cold. Whisk the cream and vanilla seeds with electric mixer until peaks form. Fold the cream into the cold custard and spoon into a piping bag.
  6. For the chocolate glaze melt the chocolate and butter in a small bowl over a pan of barely simmering water and stir until smooth. Cut each eclair in half and spread the top half of each eclair with chocolate mixture, sprinkle with coconut and allow to set. Just before serving, pipe the custard cream filling into bases and replace chocolate tops.

DIY Baby Shower Cake Pops Recipe

DIY Baby Shower Cake Pops Recipe

DIY Baby Shower Cake Pops Recipe

Ingredients:

  • 1 box cake mix (I used dark chocolate cake mix!)
  • Eggs, water and oil for the cake
  • 1 can of frosting (I used cream cheese)
  • 25-35 cake pop sticks
  • Candy Melts (at least 24 oz – I used 1 1/2 packages of Candiquik)

Directions:

1. Bake your cake according to the box. It’s easiest to just make it in a 13×9 inch pan. Remove from oven and cool completely.

2. Once cake is COMPLETELY cooled, crumble it up. No need for a food processor or anything like that – just mash it up with your hands.

3. Add 3/4 container of frosting of your choice. Don’t use too much frosting or the cake pops will be too wet. Not good. By the way, cream cheese frosting and dark chocolate cake make wonderful cake pops!

4. Combine the frosting and the cake crumbs with your hands. Yes, your hands. It just works best to clean your hands really well and get in there. Here is how it will look when it is all combined.

 

5. Next you want to make the actual cake balls. I found it easiest to use a small cookie scoop so that I could guarantee that all the cake pops were the same size. Remember the OCD sister, she like things uniform!

 

6. After you scoop the cake, roll them in your hand until they are complete round balls.

 

7. Carefully melt 1 square (or about 1/4 cup) of the candy melt in the microwave according to the package. Again, you can use whatever flavor you’d like – I went with vanilla. You just need a little candy to make sure the sticks stay. You don’t have to color the candy melt yet.

 

8. Take one cake pop stick and dip the very end in the candy melt and then stick into the cake ball. Repeat with all the cake balls. Put the cake pops into the freezer to set for 30 minutes.

 

9. While the cake pops are chilling, melt and color the rest of the candy melts. Melt the candy in the microwave according the package and add food coloring. I was going for cobalt blue. HINT: If you plan to make a design on the outside of the cake pops, make sure you don’t color all your candy melts. Leave a little to decorate.

10. Remove the cake pops from the freezer. Dip into the candy melt until complete covered.

 

11. You can either set the cake pops on a wax paper lined tray to harden or devise some type of container to keep them upright to keep the completely round shape. I wanted to just display them on a beautiful silver tray, so I didn’t mind if the bottoms were flat. That helped them stand up.

12. Let the cake pops set out until hardened. Do not put them in the refrigerator! You just let them harden at room temperature.

13. To add a fancy flair, I took white candy melt and drizzled designs on the cake pops and sprinkled some with the big, white, crystal sugar sprinkles.

Nutella Churro Donut Holes Recipe

Nutella Churro Donut Holes Recipe

Ingredients:

Donut Holes:
  • 1 cup self raising flour (or plain/all-purpose flour/s)
  • 1 tablespoon sugar of choice
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • (1/2 teaspoon baking soda if using plain or all purpose flour/s)
  • 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup low fat milk (or almond milk)
Filling:
  • ⅓ cup Nutella, melted (or this Refined Sugar-Free Nutella Spread)
Coating:
  • 1 tablespoon light butter/spread of choice, melted
  • ⅓ cup sugar of choice
  • 2 teaspoons ground cinnamon

Directions:

  1. Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
  2. In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
  3. Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
  4. Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
  5. Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).

Apple Cake (Apple Kuchen)

Apple Cake (Apple Kuchen)

Apple Cake (Apple Kuchen)

Ingredients

  • 4-5 medium Granny Smith Apples
  • 1/2 cup butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups White Lily All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream

topping

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • glaze
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Directions

  1. Cream butter and sugar together until light and fluffy. Add in eggs one at a time, add vanilla.
  2. Combine flour, baking powder, salt and cinnamon.
  3. Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into batter.
  4. Lightly grease a 9×13 baking pan. (I line mine with parchment paper for easy removal of cake to a serving tray.) Spoon batter into prepared pan.
  5. Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
  6. Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
  7. Bake in a preheated 350 degree oven for 40 minutes, until toothpick inserted in center comes out clean.
  8. Remove cake from oven and let cool 30 minutes.
  9. Prepare glaze, combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
  10. Store in refrigerator.

Brown Butter Frosted Lemon Squares

 

Brown Butter Frosted Lemon Squares

Ingredients
  • 8 ounces (1 cup) butter
  • 2 tablespoons lemon juice
  • 2 cups (250 grams) all-purpose flour
  • ⅔ cup (150 grams) sugar
  • ¼ teaspoon salt
Lemon Glaze
  • 1 tablespoon salted butter, melted
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 1½ – 2 tablespoons lemon juice
Instructions
  • Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.
  • Melt the butter in a heavy-bottomed sauce pan over medium heat, whisking occasionally. When the butter starts to foam, whisk constantly until it turns brown and fragrant. Remove immediately to a large mixing bowl. Allow the butter to cool, then whisk in 2 tablespoons lemon juice.
  • Add the flour, sugar, and salt to the butter and beat with a mixer on low speed until just combined. Don’t overmix. Press into the bottom of prepared pan.
  • Bake at 350 for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely.
Lemon Glaze
  • Meanwhile, make the lemon glaze. Melt 1 tablespoon of butter and whisk into powdered sugar. Add the zest of 1 lemon, and just enough lemon juice to make a thick, but pourable glaze, about 1½ – 2 tablespoons. Whisk until smooth and combined.
  • Pour glaze over shortbread and allow to set before cutting into bars.