I’m more of a cook than a baker. My freewheeling, improvisational style doesn’t lend itself well to the exact science of baking, nor to the finicky fripperies of decorating and icing cakes. However, a few times a year on birthdays and holidays, I do like to bake. Or sometimes, I’ll bake when my family is craving something sweet and good. However, they know what to expect by now—it will taste absolutely fabulous and be organic, but probably look like something the dog dragged in.
Let me explain. By the time I was old enough to pay attention, both my grandmothers were too old to bake with me, and my mother was a very utilitarian baker, although a few of her classics are in this chapter. Plus, my father demonized sugar, and my grandfather wrote a book called Natural Health, Sugar and the Criminal Mind, so there wasn’t much of an opportunity to learn how to ice a cake in our household!
And so for the sake of this cookbook, I decided to overcome my baking demons and learn how to go all the way with baking. I learned a lot. But I also learned I don’t have the patience to spend so much time on something that’s going to end up being eaten very quickly. So this chapter isn’t too fancy, but it is as delicious and nourishing as dessert can be. And as a busy person dedicated to simplicity, I have found the simplest and easiest methods for baking from scratch.
I’m really driven to bake because I want the immediate gratification and deliciousness of a good piece of cake or pie, but I want it organic and homemade. You can make most of these recipes as quickly as it would take you to drive to the supermarket and back—and they will taste a lot better. As I’ve said before, I don’t believe in demonizing anything, whether it’s sugar or dessert, as long as it’s organic and in moderation.
Ultimately, baking is about community and connecting with others, whether it’s at a birthday, a bake sale, or a funeral. It’s one of those things that unites us, and that’s what I love about it.
Rita Cinquino saved this recipe from a 1940’s McCall’s magazine. She made it for my daughter Eve’s eighth birthday and it instantly became a family classic. It’s absolutely delicious and not too sweet, with that fluffy chocolate-cake goodness that everybody loves. What’s cool about this recipe is that it doesn’t use any “power tools,” and the resulting cake is so light that it almost seems impossible. Serves 8
Butter and flour, for the pans
1 stick (4 ounces) unsalted butter, at room temperature
2½ cups packed light brown sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled to room temperature
2¼ cups cake flour
2 teaspoons baking soda
½ teaspoon salt
½ cup buttermilk (see Basic Baking Tips)
2 teaspoons pure vanilla extract
1 cup boiling water
2 batches Whipped Cream Frosting
1Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2In a large bowl, cream the butter, or work with your hands, until it’s soft. Add the brown sugar, a little at a time, and continue creaming until it’s all incorporated. (Use a spoon or a whisk. The mixture should be light and fluffy.)
3Add the eggs, one at a time, beating the batter well with a fork or a spoon after each addition.
4Stir in the melted chocolate.
5Sift the flour, baking soda, and salt into a large bowl. Sift one-third of the flour mixture into the batter and stir to combine. Add half the buttermilk and stir gently. Repeat with the flour mixture and buttermilk and finish with the remaining flour mixture.
6Add the vanilla to the boiling water. Add the water to the batter and stir to combine. (Don’t be alarmed by the thin consistency of the batter!)
7Divide the batter between the prepared pans and bake for 25 to 30 minutes, until a skewer inserted in the center comes out clean. Let cool slightly in the pan, then turn the cakes out onto a wire rack to cool completely.
8Spread one cake layer with frosting. Place the second layer on top and spread the sides and top of the cake with the remaining frosting.
TIPS: When icing the cake, regularly dip the knife in hot water and wipe with a kitchen towel for a smooth finish. For a mocha-flavored cake, substitute hot coffee for the boiling water in the recipe.
FROM THE BLOG
“My husband is not a big chocolate fan, but I pleaded with him to try this cake. He didn’t want to, but eventually he did and loved it! He almost ate the whole thing and then asked me to bake another one.” —CINDY
BAKING
1.To keep a cake from sticking to the pan, coat the pan with cooking spray or butter, and then cut a round of parchment paper to fit the bottom of the pan. (Place the pan on parchment paper, trace around the bottom with a pencil and cut the round out, making sure you cut inside the pencil marks. Use the parchment paper to line the base of the pan.) This tip saved me years of disasters.
2.Let the cakes cool—I mean really, really cool—before you frost them.
3.I used to scoff at buttermilk, until I found organic buttermilk at the farmers’ market. The real stuff is thick and creamy and works really well. The acid in buttermilk results in more airy and tender baked goods. The best substitute for buttermilk I’ve seen is as follows: Combine 1 cup whole milk with 1 tablespoon lemon juice or distilled white vinegar, stir, and let stand for 10 minutes before using it in your recipe. It won’t be as thick as the real thing, but it will do the trick.
4.To keep cupcakes from spilling over the sides of the muffin cups, only fill the cups two-thirds of the way up. Doh! Why don’t they tell you that in college?
5.To keep cupcakes from sinking in the middle, make sure they are fully cooked before removing from the oven.
FROSTING
1.Have you ever heard of a crumb coat? I hadn’t until I asked for some professional baking help. It enabled me to make my first-ever frosted cake that didn’t look horrible. The basic idea is that first you do a thin coat of frosting that catches the crumbs (and holds them in place); refrigerate the cake for half an hour to set a little. Then you frost the cake with the remaining frosting.
2.There is a reason cakes often have a lot of frosting on them—it hides the crumbs and cracks.
3.Frosting can be very temperature-sensitive, which is why it melts easily in the heat and goes very hard in the fridge. If it’s going to be a hot day, don’t use coconut oil because it will liquefy and melt. But in the winter, coconut oil is perfectly fine to use.
From my mother, I learned how to serve an army. She was constantly pulling a cake out of the freezer when my father unexpectedly brought business guests home for dinner. This cake was a regular at those dinners, which she had frozen, already spread with buttercream frosting, in a square disposable aluminum pan. You can easily double the recipe to pop a second cake in the freezer, just like my mom did. Serves 18
Coconut oil and flour, for the pan
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2¼ cups packed dark brown sugar
1¼ cups shortening (I use coconut oil)
2 large eggs
2 teaspoons pure vanilla extract
1½ cups buttermilk (see Basic Baking Tips)
½ batch Buttercream Frosting
1Preheat the oven to 375°F. Grease and flour a 15 × 10-inch rimmed baking sheet.
2Sift the flour, cocoa, baking soda, and salt into a small bowl and set aside.
3In a large bowl, combine the brown sugar and shortening and mix very well with a spoon, making sure all the brown sugar is evenly distributed. Add the eggs and vanilla and mix well to combine.
4Alternately add the flour mixture and buttermilk to the batter, mixing between additions, until everything is well combined.
5Pour the batter into the prepared baking sheet and bake for 25 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack.
6Frost the top of the cake with the Buttercream Frosting (though I prefer the Almost-Vegan Frosting). Cut into 18 squares.
This cake was a regular cake in my mother’s repertoire, although it was always known as Grandma’s Crumb Cake. More of a traditional coffee cake than a dessert cake, it only takes about 10 minutes to mix together and about an hour to bake. It has the feel of something you could bake quickly to take to a friend or neighbor who needs cheering up. As for the taste, it’s the taste of my childhood. Serves 8
Butter, for the pan
2 cups all-purpose flour
2 teaspoons baking powder
1½ cups sugar
1 stick (4 ounces) cold unsalted butter, chopped
¼ cup coconut oil
1 teaspoon ground cinnamon
Pinch of salt
2 large eggs
¾ cup whole milk
1Preheat the oven to 375°F. Grease a 9-inch round cake pan.
2Sift the flour and baking powder into a large bowl. Stir in the sugar.
3Add the butter and coconut oil and use your fingertips to gently work them into the flour until the mixture resembles coarse breadcrumbs. Measure out ¾ cup of the mixture and stir in the cinnamon and salt. Set aside for the crumb topping.
4Add the eggs and milk to the remaining mixture and beat with a spoon until smooth.
5Pour the batter into the prepared pan, sprinkle with the crumb topping, and bake for 1 hour, or until a skewer inserted in the center comes out clean. Transfer the pan to a wire rack to cool completely.
TIP: Grandma Harter used all butter or lard. I use half butter and half coconut oil, but you can do whatever you want.
I was cleaning out one of my mother’s closets after she passed away and found some recipes written in either my grandmother’s hand or some distant female relative’s. This cake caught my eye. Its measurements were a little imprecise, but after trial and error, I produced this dark, moist, and rich cake. We made it for Alice Waters when she came to dinner and she had seconds. Serves 10 to 12
Butter, for the pan
1½ sticks (6 ounces) unsalted butter
3½ cups white or whole wheat flour
1 cup packed dark brown sugar
½ teaspoon salt
1 cup molasses
2 large eggs, lightly beaten
1 teaspoon baking soda
1 cup hot water
1Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2Melt 4 tablespoons (½ stick) of the butter and set aside. Chop the remaining 1 stick butter and keep cold.
3Sift the flour into a large bowl. Add the brown sugar and salt and mix to combine. Measure out 1½ cups of the dry mixture and set aside.
4Add the melted butter, molasses, eggs, baking soda, and hot water to the remaining mixture and mix well to combine. Pour the batter into the prepared pan.
5Add the cold chopped butter to the reserved flour mixture and use your fingertips to gently work the butter into the flour until it resembles coarse breadcrumbs.
6Sprinkle the crumb mixture over the batter, gently pressing into the batter. Bake 30 to 40 minutes, until a skewer inserted in the center comes out clean. Transfer the pan to a wire rack to cool completely.
I’ve been making banana muffins for years, but don’t often crave that ubiquitous style of banana cake with cream cheese frosting. (I think it’s a bit overdone.) But I had a craving one birthday, and given that I knew my oldest daughter, who has never eaten or touched a banana in her life, wasn’t likely to bake me one, I baked it myself. Serves 6 to 8
Butter and flour, for the pans
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sugar
½ teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs, lightly beaten
⅓ cup buttermilk (see Basic Baking Tips)
1 teaspoon pure vanilla extract
2 very ripe bananas, mashed
1½ batches Banana Buttercream Frosting
1Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2Sift the flour, baking powder, and baking soda into a large bowl. Add the sugar and salt and mix to combine.
3Add the butter, eggs, buttermilk, vanilla, and bananas and beat with a hand mixer until well combined, about 6 minutes. The mixture may seem a little dry. This is normal.
4Spread the batter into the prepared pans and bake for 15 to 20 minutes, until a skewer inserted in the center comes out clean. Let cool for 5 minutes in the pans, then turn out onto a wire rack to cool completely.
5Place one of the layers on a cake plate. Spread with one-third of the frosting. Top with the second layer and frost the top and sides of the cake with the remaining frosting.
FROM THE BLOG
“Delicious! Made it last night with the sad old bananas that were just about ready to give up and drop off their perch in exhaustion. Cheers all around from the crowd!” —RENEE
This cake is a family classic my mother made often, and this wouldn’t be a family cookbook without it. Serves 8 to 10
Butter, for the pans
1 stick (4 ounces) unsalted butter, at room temperature, plus extra for the pans
1½ cups sugar
1 teaspoon pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt ¾ cup whole milk
4 large egg whites, beaten to stiff peaks (see beating egg whites)
1 cup finely chopped hickory nuts
1Preheat the oven to 375°F. Grease two 9-inch round cake pans and line the bottoms with rounds of parchment paper.
2In a large bowl, using a hand mixer, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes.
3Sift the flour, baking powder, and salt into a separate bowl.
4Alternately add the flour mixture and milk to the butter mixture, mixing well after each addition until combined.
5Gently fold in the egg whites and nuts with a spatula.
6Divide the batter between the prepared pans and bake for 30 minutes, or until a skewer inserted in the center comes out clean. Let cool completely in the pans on a wire rack.
7Remove the cakes from their pans and place one layer on a cake plate. Spread with one-third of the frosting. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
I’d never made a Bundt cake before, but felt it would be a nice addition to this book. Plus, I love lemon in baking. Making a Bundt is nowhere near as scary as I thought. Let’s put it this way, if I can make this cake, you can make this cake! The secret is greasing the Bundt pan really well so the cake pops right out. Serves 8 to 10
Butter and flour, for the pan
3 cups all-purpose flour
1½ cups sugar
2 teaspoons baking powder
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, melted
1 cup whole milk
4 large eggs
2 tablespoons finely grated lemon zest
1½ teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1Preheat the oven to 375°F. Grease and flour a 10-inch Bundt pan.
2Place all of the ingredients (except the glaze) in a large bowl and mix well to combine. Pour the batter into the prepared pan.
3Tap the pan on the kitchen counter a few times to help the batter settle and make sure there are no bubbles in the mixture.
4Bake for 50 minutes, or until a skewer inserted in the cake comes out clean. Let cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
5Transfer the cake to a serving plate and drizzle with the glaze.
The area in Pennsylvania I am from was settled by Moravians in the early 1700s. They’re known for celebrating in church with a “Lovefeast,” which is about strengthening the bonds of harmony and goodwill by sharing sugar cake and coffee in the pews. What’s not to love about that? With its distinctive brown sugar topping, this delicious loaf is perfect for brunch or afternoon tea. Serves 10 to 12
⅓ cup lukewarm water
2 teaspoons active dry yeast
½ teaspoon plus ½ cup granulated sugar
1¼ sticks (5 ounces) unsalted butter, melted
1 large egg
½ teaspoon salt
1 cup milk, scalded
½ cup mashed potatoes
3 cups all-purpose flour, plus extra for dusting
Butter, for the pan
1 cup packed light brown sugar
½ cup all-purpose flour
4 tablespoons (½ stick) unsalted butter
Pinch of ground cinnamon
1In a small bowl, combine the yeast, water, and ½ teaspoon of the granulated sugar and set aside in a warm place for 10 minutes or until bubbles have appeared on the surface and the yeast has activated.
2Using a hand mixer (or in a stand mixer with the paddle attachment), beat ⅓ cup of the melted butter, the egg, salt, and remaining ½ cup granulated sugar until light and fluffy. It will be quite thick.
3Add the scalded milk and mashed potatoes and stir to combine. Add the yeast mixture and stir to combine.
4Gradually add the flour until the dough starts to come together. Transfer to a floured surface and knead, adding more flour if necessary, until combined but still sticky, about 13 minutes. Place in a lightly greased bowl, cover with a clean, damp kitchen towel, and let rest in a warm place until the dough has doubled in size, about 2½ hours.
5Grease a 13 × 9-inch baking pan. Press the dough into the pan, cover, and rest until puffed up, about 1½ hours.
6Preheat the oven to 350°F.
7Brush the remaining melted butter evenly over the dough and poke holes in the dough every 2 inches or so with your finger, being careful not to touch the bottom.
8To make the topping: In a bowl, combine the brown sugar, flour, butter, and cinnamon and use your fingertips to form a crumbly mixture. Sprinkle over the dough, making sure to fill the holes.
9Bake for 20 to 25 minutes, until golden and cooked through. Cut into squares to serve.
Do you remember the first time you asked someone for a recipe? This was mine. I was in fifth grade taking a special painting class with my art teacher, Mr. Allen, and his wife brought out a cake at break time. I must have eaten five pieces. I couldn’t believe it when she said it was yogurt cake. When I was in fifth grade, it was really weird to eat yogurt! The consistency is very light, like a tea bread. Serves 8
Butter, for the pan
1 stick (4 ounces)
unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups white whole wheat or all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups plain or flavored regular or Greek yogurt
¼ cup turbinado sugar
1Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2In a large bowl, using a hand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
3Sift the flour, baking soda, baking powder, and salt into the bowl and mix gently to combine. Fold in the yogurt until very well combined.
4Spread the batter into the prepared pan and sprinkle with the turbinado sugar. Bake for 45 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
FROM THE BLOG
“I made this and it was wonderful! I used lemon yogurt and will be using a different flavor next time. I see endless possibilities. And my homemade tangy yogurt will be fabulous in it as well!” —BARBARA
I tasted this cake at the Esalen Institute in Big Sur, California, which is about as authentically hippie as you can get in America these days. The food there is amazing, especially this cake. The institute was kind enough to share the recipe with me. It’s a vegan cake, which is why there’s so much cornstarch in it, and it had a superfluffy vegan icing that I’ve tried to replicate. Serves 8 to 10
Coconut oil, for the pan
1½ cups all-purpose flour
¾ cup cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cardamom
1 cup unsweetened shredded coconut
¾ cup sugar
1½ cups coconut milk
½ cup coconut oil, melted
Shredded coconut, for decorating (optional)
1Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2Sift the flour, cornstarch, baking soda, baking powder, and cardamom into a large bowl. Add the shredded coconut and sugar and mix to combine.
3Add the coconut milk and coconut oil and mix well to combine. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until golden. Cool completely in the pan on a wire rack.
4Spread the frosting over the cake and, if desired, sprinkle with shredded coconut. Cut into squares to serve.
When my youngest daughter, Lucia, once requested vanilla cupcakes for her birthday, of course I had to figure out how to make them. My family was shocked at how good these turned out, especially given I used half the sugar of a comparable recipe! I made them in mini muffin tins and the tops round up nicely with no shrinkage.Makes 24 minis or 12 regular cupcakes
Coconut or olive oil cooking spray
1½ cups all-purpose flour
2 teaspoons baking powder
¾ cup granulated sugar
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, melted
½ cup whole milk
2 large eggs
2 teaspoons pure vanilla extract
1Preheat the oven to 350°F. Coat 24 cups of a mini muffin tin or 12 cups of a regular muffin tin with a little cooking spray or line with paper liners.
2In a large bowl, stir together the flour, baking powder, sugar, salt, melted butter, milk, eggs, and vanilla.
3Divide the batter evenly among the muffin cups.
4Bake until puffed and golden and a skewer inserted comes out clean, 12 to 15 minutes for minis, 15 to 20 minutes for regular cupcakes. Transfer to a wire rack to cool completely. Spread the cupcakes with the frosting to serve.
Haika is one of my favorite bakers; she started the first organic bakery in the region where I live. Her secret for flaky piecrust will astound you. She mixes the butter into the flour at room temperature, and then puts it into the fridge to cool. Her theory is that when you use cold butter you overwork the dough. Every “professional” recipe I’ve seen calls for chilled butter and water—but none produces a crust as flaky as Haika’s! I have to say it’s quicker and easier to mix and the end result is divine. Makes enough for one 9-inch pie crust
1½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar (see Tip)
5 tablespoons unsalted butter, at room temperature
5 tablespoons lard, at room temperature
4 to 6 tablespoons water, as needed
1In a large bowl, mix together the flour, salt, and sugar.
2Add the butter and lard and mix as gently and quickly as possible with your fingertips until the mixture resembles coarse breadcrumbs. At this point, place the mixture in the fridge until chilled, about 30 minutes.
3Add water, 1 tablespoon at a time, and mix quickly to form a smooth dough. Flatten into a disk, wrap in parchment or wax paper, and refrigerate for at least 30 minutes or until you are ready to roll it out.
TIP: If making a savory pie, simply omit the sugar.
FROM THE BLOG
“Yes! At last, a simple recipe for making dough that comes out well. All of the recipes that I have also recommend that the butter be as cold as possible before blending it into the flour, which as you know, is very hard to do, and keeps you working the mixture until you end up with tough dough.” —DONNA
Do you have a recipe for something that everyone loves but you? It’s not that I dislike pumpkin pie, I just don’t love pumpkin pie. And yet, every year my family begs me to make my pumpkin pie. I don’t mind making it. I don’t mind eating it, either. But I definitely won’t eat it without vanilla ice cream and whipped cream. Serves 8
2 cups Pumpkin Puree or canned organic puree
¼ cup granulated sugar
¼ cup packed light brown sugar
¼ cup maple syrup
2 tablespoons molasses
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup heavy (whipping) cream
1Make the dough and refrigerate as instructed.
2To make the filling: In a large bowl, mix together the pumpkin puree, both the sugars, the maple syrup, molasses, eggs, cinnamon, cloves, ginger, nutmeg, salt, and cream until well combined. Set aside.
3Preheat the oven to 425°F.
4On a lightly floured surface, roll out the pie dough to a round ¼ inch thick. Line a 9-inch pie dish with the dough, trim any overhanging dough, and crimp or decorate the edge.
5Pour the pumpkin mixture into the pie shell and transfer to the oven. Bake for 15 minutes, reduce the temperature to 350°F, and bake for 45 minutes longer, until set in the center. Let cool before serving.
This pie was born out of frustration, deception, and laziness. I was in the process of baking a glazed strawberry pie when my eldest daughter declared she didn’t like cooked fruit in the glaze. So while she wasn’t looking, I filled the bottom half of the pie with berries and baked it, and then covered it with fresh berries once it was out of the oven. Topped with some fresh whipped cream, the pie was gone by the morning. Serves 8
6 cups chopped fresh fruit (such as berries, cherries, or peaches)
½ cup sugar
1 tablespoon fresh lemon juice
1 tablespoon tapioca starch
3 tablespoons unsalted butter, cut into pieces
Pinch of salt
Whipped cream or ice cream, for serving
1Preheat the oven to 375°F.
2On a lightly floured surface, roll out the pie dough to a round ¼ inch thick. Line a 9-inch pie dish with the dough, trim any overhanging dough, and crimp or decorate the edge (see Tip).
3Place the fruit in a bowl, sprinkle with the sugar and lemon juice, and mix to combine. Halve the mixture and divide between 2 bowls.
4Add the tapioca starch to one bowl and stir to combine. Pour this mixture into the pie shell, dot with the butter, sprinkle with the salt. Bake for 35 to 40 minutes, until the filling is bubbling and the pastry is golden. Set aside to cool.
5When the pie has cooled, top with the reserved fresh fruit (leaving excess liquid behind in the bowl) and serve immediately with whipped cream or ice cream.
TIP: For a lovely patterned edge, simply press the edge of a dinner spoon evenly around the rim of the pie. Press a teaspoon inside the larger spoon indents.
This is the real recipe I wanted to make before my daughter declared her distaste for a cooked fruit glaze (see The Easiest Summer Fruit Pie). It’s based on a bit of a local legend where I live, and the original, from Hess’s Patio Restaurant, was about 8 inches high and glorious. My glaze is all natural, organic, and without food coloring. Serves 8
GLAZE
1 cup strawberries, hulled
¾ cup water
¼ cup sugar
1 teaspoon fresh lemon juice
1½ tablespoons cornstarch dissolved in 1½ tablespoons water
PIE
1To make the glaze: In a blender, puree the strawberries and transfer to a small saucepan. Stir in the water, sugar, and lemon juice and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, stirring, for 3 to 5 minutes, or until thickened. Strain through a fine-mesh sieve into a bowl and set aside to cool.
2To make the pie: Preheat the oven to 350°F.
3On a lightly floured surface, roll out the pie dough to a round ¼ inch thick. Line a 9-inch pie dish with the dough, trim any overhanging dough and crimp the edge. Line the bottom of the pie shell with foil and fill with pie weights or dried beans. Bake for 12 to 15 minutes. Remove the pie weights or beans and bake for 10 to 12 minutes longer, until golden. Set aside to cool.
4Arrange the fresh berries tightly in the baked pie shell, drizzle with the glaze, and refrigerate for 1 hour. Serve with whipped cream.
TIP: You can also make this with blueberries or stone fruits such as peaches, cherries, or nectarines.
I’m not a frequent baker, but something about an impending hurricane (Irene) made me want to have some cookies on hand. A long time ago, I combined molasses and chocolate chips to create a really good cookie, so my goal was to replicate that taste memory. I prefer them with walnuts, though nobody else in my household does. Just as well because I would have to eat them all myself. Makes 4 dozen cookies
2 sticks (8 ounces) unsalted butter, at room temperature
¾ cup sugar
½ cup molasses
¼ cup whole milk
1 large egg
1 teaspoon pure vanilla extract
2¼ cups white or whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
9 ounces semisweet chocolate chips
1 cup chopped walnuts (optional)
1Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
2In a large bowl, using a hand mixer, beat the butter and sugar until pale and creamy. Beat in the molasses.
3Add the milk and egg, beating well. Beat in the vanilla.
4Add the flour, baking soda, and salt and beat to form a smooth dough. Fold in the chocolate chips and walnuts (if using).
5Drop the dough by tablespoons onto the lined baking sheets, allowing room to spread. Bake, in batches if necessary, for 10 minutes, until golden. Transfer to a wire rack to cool.
The Anzac biscuit (biscuit is what they call a cookie Down Under) is a love letter in baked form. Anzac stands for Australia New Zealand Army Corps, and it was the official biscuit that women sent to their menfolk who went off to war. The recipe is made without eggs so that it would last a long time without spoiling. As I tasted my first home-baked Anzac, I thought of all the women who had made these, not knowing what might happen to their loved ones. Makes 3 dozen cookies
1½ cups rolled oats
1 cup coconut sugar (or granulated sugar)
1 cup unsweetened shredded coconut
½ cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking soda
¼ cup boiling water
1 stick (4 ounces) unsalted butter, melted
¼ cup golden syrup or honey (see Tip)
1Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
2In a large bowl, mix together the oats, sugar, coconut, and flours.
3In a small bowl, dissolve the baking soda in the boiling water. Stir in the melted butter and honey.
4Add the butter mixture to the dry ingredients and mix well to combine.
5Drop the dough by tablespoons onto the prepared baking sheets and press to flatten into 2½-inch rounds (allowing room to spread). Bake, in batches if necessary, for 15 minutes, or until golden. Transfer to a wire rack to cool.
TIP: These are traditionally made with golden syrup instead of honey.
FROM THE BLOG
“Oh, yes! I love these... butter and coconut... could anything be more wonderful. I also love the story. Years ago I cut an article out of the LA Times food section about traditional cookies (biscuits) from Down Under. I think I’ll have to dig it out!” —JUDI
Born out of my obsession with coconut, these cookies took an even better turn when I decided to add oats. They are absolutely delicious. And they’re completely nourishing since they’re organic and made with whole wheat flour. And now that we know that even butter is healthy—which I have known all along—they feel positively virtuous. Makes 4 dozen cookies
2 sticks (8 ounces) unsalted butter
¾ cup packed light or dark brown sugar
½ cup coconut sugar
1¼ cups whole wheat flour
1 teaspoon baking soda
Pinch of salt
1 cup steel-cut oats or rolled oats
1 cup unsweetened shredded coconut
9 ounces semisweet chocolate chips
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2In a medium skillet, melt the butter over high heat and cook for 5 minutes, or until browned. Set aside to cool.
3In a large bowl, stir together the sugars, flour, baking soda, and salt. Stir in the oats, shredded coconut, and chocolate chips and mix well to combine. Add the browned butter, eggs, and vanilla and mix to combine.
4Drop the dough by tablespoons onto the lined baking sheets, leaving room for the cookies to spread. Bake, in batches if necessary, for 10 to 15 minutes, until golden and crisp on the edges. Transfer to a wire rack to cool.
These cookies are my youngest daughter Lucia’s special cookies—not because of the cookie, but because of what snickerdoodle stands for. It’s code for: “Mom, please pay attention to me!” It’s a long story, but a sweet one. Sweet enough to have a snickerdoodle to go with it. Makes 4 dozen cookies
2¾ cups all-purpose or whole wheat flour
1¼ cups sugar
2 sticks (8 ounces) unsalted butter, at room temperature
2 large eggs
3 teaspoons ground cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
2In a large bowl, mix together the flour, 1 cup of the sugar, the butter, eggs, 1 teaspoon of the cinnamon, the cream of tartar, baking soda, and salt.
3In a small bowl, combine the remaining ¼ cup sugar and 2 teaspoons cinnamon.
4Roll tablespoons of the dough into balls, roll in the cinnamon sugar, and place on the lined baking sheets, allowing room to spread.
5Bake, in batches if necessary, for 10 to 12 minutes, until golden and crisp around the edges. Transfer to a wire rack to cool.
For us old timers, the Nutter Butter jingle is sure hard to get out of your head if you remember it. This cookie is the cure. And it’s gluten free. (Too bad my gluten-free family members don’t like peanut butter.) You can make these as plain peanut butter cookies, or fill them with frosting so they taste just like a fluffernutter sandwich. Makes 44 cookies
2 cups chunky or smooth peanut butter
2 cups packed light brown sugar
1 cup coarsely chopped salted roasted peanuts
2 large eggs
1 teaspoon baking soda
½ batch Vegan Frosting (optional)
1Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2Place the peanut butter, sugar, peanuts, eggs, and baking soda in a bowl and mix to combine.
3Roll tablespoons of the dough into balls and place on the lined baking sheet. Flatten by creating a crosshatch pattern on each cookie with a fork. Bake, in batches if necessary, for 9 to 12 minutes, until golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4If desired, sandwich the cookies with frosting.
This recipe comes from a former employee, Roger Amerman, who used to make the cookies for all of his coworkers at Christmas, each one custom-decorated for each person. My family and I love making them, but only learned recently that baking them on parchment paper–lined cookie sheets prevents mass decapitation! Decorate these as you see fit. Makes 2 dozen cookies
2¼ cups all-purpose flour
½ cup sugar
1 stick (4 ounces) unsalted butter, at room temperature
½ cup molasses
1 large egg
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
1In a large bowl, mix together all the ingredients until they just come together to form a smooth dough. Cover and refrigerate for 1 hour.
2Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
3On a lightly floured surface, roll the dough to a ⅛ inch thickness. Using person-shaped cookie cutters, cut shapes from the dough. Re-roll the scraps and cut out more cookies.
4Place the cookies on the lined baking sheets. Bake, in batches if necessary, for 10 minutes, or until the edges are a bit darker and slightly firm to the touch. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
A really long time ago, someone I loved dearly didn’t do the right thing by me. And when he came to ask for forgiveness, he brought along a fruitcake he had made himself. I had never really tried fruitcake before, and when I did, not only did I love it, but I could also taste his sorrow and regret. It was sweet and spicy and fruity and rich. So now, whenever I taste fruitcake, I taste forgiveness. This is my sober version, made without the traditional brandy, in mini muffin tins (far less intimidating than a loaf). Makes 36 mini muffins
1 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped candied citrus peel
1 cup chopped pecans or walnuts
3 tablespoons golden raisins
1 stick (4 ounces) unsalted butter, at room temperature
½ cup sugar
2 large eggs
½ teaspoon pure lemon extract
¼ teaspoon salt
1 cup all-purpose flour
1Preheat the oven to 350°F. Grease the cups of mini muffin pans.
2In a large bowl, mix together the cherries, pineapple, citrus peel, nuts, and raisins. Set aside.
3In a large bowl, using a hand mixer, beat the butter and sugar until pale and creamy.
4Add the eggs, one at a time, beating well after each addition. Beat in the lemon extract and salt. Beat in the flour. Stir in the fruit and nut mixture and mix well to combine.
5Divide the batter evenly among the muffin cups and bake for 20 minutes, or until a skewer inserted in the center comes out clean.
FROM THE BLOG
“I’m a fruitcake fan, too. I use combinations of just about any dried organic fruit I can find at the natural food store instead of commercial candied fruits. Dried and sweetened cranberries make good substitutes for candied cherries.” —JEAN
It was a snow day when I finally had time to make my first-ever batch of cinnamon buns the way I wanted them—with some whole wheat flour. And even then they were light, fluffy, and delightful. I wouldn’t call this recipe easy, but it’s not hard either. A kitchen timer is useful. In the end, they’re not that time-consuming—I started these after breakfast, and they were ready before lunch. Makes 12 buns
DOUGH
11⁄3 cups whole milk
⅓ cup vegetable oil
⅓ cup granulated sugar
1 envelope (¼ ounce) active dry yeast
1½ cups whole wheat flour
1⅓ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
GLAZE
1 cup powdered sugar, sifted
2 tablespoons whole milk or heavy cream
1½ tablespoons unsalted butter, at room temperature
Pinch of salt
1To make the dough: In a large heavy-bottomed pan, combine the milk, oil, and granulated sugar. Heat over medium-low heat until the mixture just comes to a boil. Remove from the heat, cover, and let stand for 45 minutes.
2Add the yeast, stir to combine, and set aside for 5 minutes or until bubbles have appeared on the surface and the yeast has activated.
3Stir in the whole wheat flour and 1 cup of the all-purpose flour. Cover with a kitchen towel and set aside until the dough has risen and doubled in size, about 1 hour.
4Add the remaining ⅓ cup all-purpose flour, the salt, baking powder, and baking soda and mix to combine with a spoon or your hands.
5Transfer the dough to a well-floured surface and, using your hands, press into an 11 × 15-inch rectangle about ½ inch thick.
6To make the cinnamon butter: In a bowl, combine the melted butter, granulated sugar, and cinnamon. Brush the mixture evenly over the top of the dough.
7Starting at one long end, gently roll the dough into a log shape. (I use a bench scraper to help me along.) Slice the log into twelve 1- to 1½-inch-thick slices and place them, cut-side down, into 2 greased pie dishes. Cover with a kitchen towel and let stand for 30 minutes as they rise some more.
8Preheat the oven to 400°F.
9To make the glaze: In a bowl, vigorously whisk the powdered sugar, milk or cream, butter, and salt until smooth (see Tip). Set aside.
10Bake the buns for 15 minutes, or until golden. Let stand for 5 minutes, then drizzle the glaze over the buns and allow to set (or eat straight away!).
TIP: If the glaze is too thick, add a little cream or milk for a runnier consistency. The heat of the buns will also melt the glaze a little before it sets.
FROM THE BLOG
“These are top-notch. I was always a tad hesitant to work with yeast, but I decided to try this and it was so easy! These are by far the best tasting cinnamon rolls I have ever had. This recipe is a keeper and will definitely be passed down to my daughters; thanks so much for sharing!” —TERRI
This is based on my mom’s banana bread recipe, which I’ve tweaked because I’m a little obsessed with coconut. Plus, the addition of pineapple makes it extra moist. A great way to get rid of overripe bananas, it’s made with no fuss and no muss, and usually devoured minutes later. Serves 8
Coconut oil, for the pan
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup mashed overripe bananas (about 3)
1 cup coarsely chopped fresh or canned pineapple
⅔ cup sugar
½ cup unsweetened shredded coconut
⅓ cup coconut oil, melted
2 large eggs
1Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with coconut oil and line the bottom and sides with parchment paper.
2Sift the flours, baking powder, and salt into a medium bowl. In a separate large bowl, mix the bananas, pineapple, sugar, shredded coconut, coconut oil, and eggs until combined. Add the dry ingredients to the wet and mix until just combined.
3Pour the batter into the prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
TIP: You can skip the pineapple or the coconut for a more classic loaf.
My youngest daughter calls these Happy Cakes (because they make her happy when I make them). I like to make them in mini muffin tins for ease of eating. One of my daughters doesn’t like walnuts, so I spoon half the batter into the pans, mix the rest with walnuts and then spoon in the rest. I would happily eat these instead of cake on my birthday, but with frosting. Makes 24 mini muffins
Butter, for the muffin tin
2 overripe bananas, mashed
2 large eggs
½ cup plain yogurt
2 cups white whole wheat flour
¾ cup granulated sugar
½ cup walnuts, coarsely chopped
1 teaspoon baking soda
1 teaspoon salt
Demerara sugar, for sprinkling (optional)
1Preheat the oven to 350°F. Grease 24 cups of a mini muffin tin.
2In a large bowl, mix together the bananas, eggs, and yogurt. Add the flour, granulated sugar, walnuts, baking soda, and salt and mix to combine.
3Spoon the batter into the muffin cups. If desired, sprinkle the tops with demerara sugar. Bake for 15 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
TIP: To make regular-size muffins, use a 12-cup muffin tin and bake for 18 minutes.
I love this flavor combination, especially in fall when the cranberries are fresh. I prefer the unsweetened juicy tartness of fresh cranberries here. You can make mini muffins or even a loaf with the batter—just make sure you adjust the baking times, baking until a skewer inserted comes out clean. Makes 12 muffins
Butter, for the pan
1 cup all-purpose flour
1 cup whole wheat flour
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 tablespoon finely grated orange zest
½ cup fresh orange juice
⅓ cup unsalted butter, melted
1 large egg
2 cups fresh cranberries or 1 cup unsweetened dried cranberries
Turbinado sugar (optional), for sprinkling
1Preheat the oven to 350°F. Grease 12 cups of a muffin tin or line with paper liners.
2In a bowl, mix together the flours, granulated sugar, baking soda, salt, and baking powder. Add the orange zest, orange juice, melted butter, and egg and mix well to combine. Fold in the cranberries.
3Divide the batter among the muffin cups. If desired, sprinkle the tops with turbinado sugar. Bake for 15 to 20 minutes, until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
If I’m going to bake something, I want it fast. That’s why I use my mini muffin pans for most quick breads and muffins. (Who has time to wait for a whole loaf to bake?) I like my pumpkin a little gingery and filled with spices; these little things taste like fall. Makes 24 mini muffins
Butter, for the pan
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup Pumpkin Puree or canned organic puree
⅓ cup unsalted butter, melted
⅓ cup maple syrup
1 large egg, lightly beaten
1 tablespoon molasses
Turbinado sugar, for sprinkling
1Preheat the oven to 350°F. Grease 24 cups of a mini muffin tin.
2In a large bowl, mix together the flours, granulated sugar, baking soda, salt, baking powder, and spices. Add the pumpkin puree, melted butter, maple syrup, egg, and molasses and mix well to combine.
3Divide the batter evenly among the muffin cups. Sprinkle the tops with turbinado sugar. Bake for 15 to 18 minutes, until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
TIP: You can make standard muffins or even a loaf with this mixture—just make sure you adjust the baking time, baking them until a skewer inserted comes out clean.
There are two kinds of scones in the world, the dense kind that is more like Irish soda bread, and the fluffy kind that is served for morning or afternoon tea in Britain and other countries in the Commonwealth. In Australia, they bake scones using lemonade (or what we call lemon soda), which apparently makes the dough extra light. This is my version with whole wheat flour and without the soda, but some other sparkle instead. Makes 12 scones
2½ cups all-purpose flour
1 cup whole wheat flour
⅓ cup sugar
2 tablespoons baking powder
1½ teaspoons salt
⅔ cup sparkling water, at room temperature
1 cup heavy (whipping) cream
Milk, for brushing
Strawberry jam and whipped cream, for serving
1Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2In a large bowl, mix together the flours, sugar, baking powder, and salt. Make a well in the center, add the sparkling water and cream, and mix very gently until the mixture just starts to come together.
3Transfer the mixture to a lightly floured surface and knead gently and quickly to form a dough. Press out the dough to 1 inch thick. Using a 2-inch round floured cookie cutter or water glass, cut rounds from the dough and place close together on the baking sheet (this will help them rise upward). Gather the scraps, gently push together, and repeat to cut out more scones.
4Brush the tops with milk and bake for 15 minutes, or until golden and risen. Serve warm with jam and whipped cream.
TIPS: The key to a fluffy scone is to not overwork the dough—use a light touch! And press the cutter or glass down without twisting. You can add raisins or other dried fruit.
Every once in a while I find myself with too much ripe fruit—more than can be eaten before it goes bad. The solution? A fruit crisp. I’ve experimented a lot with toppings and found that a good topping has to be crunchy. This one is perfect. I have visions of adding nuts, seeds, ginger, or spices to the mixture, but as with a good pair of jeans or a perfect black dress, why mess with the basics? Serves 6 to 8
6 cups chopped fruit (such as peaches)
1 tablespoon fresh lemon juice
CRUNCHY TOPPING
1¼ cups all-purpose flour
¾ cup packed light or dark brown sugar
¾ cup rolled oats
1 or 2 pinches of salt
1 stick (4 ounces) unsalted butter, melted
Vanilla ice cream, for serving
1Preheat the oven to 375°F.
2Place the fruit in the bottom of a 13 × 9-inch baking dish (or smaller individual dishes if you want to impress dinner party guests), sprinkle with the lemon juice, and toss to combine.
3To make the topping: In a bowl, mix together the flour, brown sugar, oats, and salt. Stir in the melted butter until well combined.
4Sprinkle the topping evenly over the fruit mixture and bake for 35 minutes, or until golden and bubbling. Serve with vanilla ice cream.
Personally, I prefer a cakey brownie to a fudgy one, but this errs on the fudgy side. It is inspired by the Fat Witch Brownies cookbook, by Patricia Helding, but with half the sugar, because you are going to want to frost them with my salted caramel frosting. Makes 16 brownies
Butter and flour, for the pan
9 tablespoons unsalted butter, chopped
6 ounces unsweetened chocolate, chopped
¾ cup sugar
¾ cup whole milk or buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1Preheat the oven to 350°F. Grease and flour an 8 × 8-inch baking pan.
2In a heatproof bowl, combine the butter and chocolate and set over a small saucepan of gently simmering water. Stir until melted and smooth. Set aside to cool to room temperature.
3In a large bowl, beat together the sugar, milk, eggs, and vanilla. Stir in the melted chocolate mixture. Add the flour, baking powder, and salt and mix just until combined.
4Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, or until crisp around the edges but still soft in the middle.
5Let cool completely in the pan before frosting. Cut into 16 squares to serve.
Betty is a wonderful Pennsylvania Dutch woman who did my laundry for over 20 years (she retired at age 87). Every Christmas she would bring me a pumpkin roll. This is her recipe. Serves 10 to 16
Butter and flour, for the pan
1 cup granulated sugar, plus extra for sprinkling
¾ cup all-purpose flour
⅔ cup Pumpkin Puree or canned organic canned puree
3 large eggs
2 teaspoons ground cinnamon
1 teaspoon baking soda
CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature
4 tablespoons (½ stick) unsalted butter, at room temperature
½ teaspoon pure vanilla extract
1 cup powdered sugar, sifted
1Preheat the oven to 350°F. Grease and flour a jelly roll pan.
2In a large bowl, using a hand mixer or whisk, whisk together the granulated sugar, flour, pumpkin puree, eggs, cinnamon, and baking soda until well combined.
3Pour the batter into the prepared pan and spread to the edges. Bake for 15 minutes, or until the cake feels springy to the touch.
4Let the cake cool for 5 minutes in the pan. Meanwhile, sprinkle a clean kitchen towel with granulated sugar. Run a butter knife around the edges of the cake to help it release. Carefully flip the cake onto the towel. Using the towel to help, gently roll the cake from a long side of the cake to form a tube. Allow to cool completely on a rack, about 1 hour.
5To make the filling: In a bowl, using a hand mixer, beat the cream cheese, butter, vanilla, and sugar on medium speed until smooth, about 1 minute.
6Gently unroll the cake, spread with the filling, and re-roll. Wrap in foil and refrigerate for 2 to 3 hours. Slice the roll to serve.
For all recipes that call for pumpkin, this is the quick and easy way to cook it up so you can really say it’s from scratch. Makes about 2 cups
1 medium sugar pumpkin (about 2 pounds), halved and seeded
1Preheat the oven to 350°F.
2Place the pumpkin, cut-side down, on a baking sheet and roast for 1 hour, or until softened.
3Let cool slightly and scoop out the seeds. Spoon the pumpkin flesh into a food processor or blender (discard the skin) and process until smooth.
This frosting is super light and fresh tasting and is great on a fluffy cake. Makes enough for a 9-inch layer cake
3 cups heavy (whipping) cream
½ cup powdered sugar, sifted
¼ cup unsweetened cocoa powder (optional)
1 teaspoon pure vanilla extract
1In a bowl, stir together the cream, sugar, cocoa (if using), and vanilla. Chill in the refrigerator for 2 hours.
2When you are ready to frost a cake, remove from the fridge and whisk for 1 to 2 minutes with a hand mixer until stiff peaks form. Make sure the cake is well cooled before frosting.
Great for brownies, cupcakes, or cakes. It’s super quick, easy, and delicious. Makes enough for a 9-inch cake
2 tablespoons unsalted butter
¼ cup packed dark brown sugar
3 tablespoons whole milk or heavy cream
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
2 cups powdered sugar, sifted
1In a small saucepan, melt the butter over medium-low heat. Add the brown sugar and milk and cook for 1 minute, or until the sugar melts. Remove from the heat and set aside to cool a little.
2Transfer the butter mixture to a bowl. Using a hand mixer on high speed, beat in the vanilla and salt. Reduce the speed to low, gradually add the powdered sugar, and beat until light and fluffy, about 5 minutes. For a creamier frosting, add a little more milk or cream.
This is the traditional quick and easy buttercream. It can be a bit heavy and buttery. If you need to make it softer to spread, use a little more milk. Makes enough for a 9-inch cake
4 cups powdered sugar, sifted
2 sticks (8 ounces) unsalted butter, at room temperature
2 tablespoons whole milk
1 teaspoon pure vanilla extract
Using a whisk or hand mixer (or in stand mixer with the paddle attachment) on medium speed, beat together the sugar, butter, milk, and vanilla until light and fluffy, about 3 minutes, stopping once to scrape down the sides and along the bottom of the bowl.
If you like bananas, you will like this recipe. The banana really adds a punchy flavor. Makes enough for a 9-inch cake
2 cups powdered sugar, sifted
1 stick (4 ounces) unsalted butter, at room temperature
½ small very ripe banana
1 tablespoon whole milk
½ teaspoon pure vanilla extract
Using a whisk or hand mixer (or in stand mixer with the paddle attachment) on medium speed, beat together the sugar, butter, banana, milk, and vanilla until light and fluffy, about 3 minutes, stopping once to scrape down the sides and along the bottom of the bowl.
This frosting was developed by Pennsylvania-based professional baker Haika, and I adapted it because I have an aversion to frostings that are too buttery. Makes enough for a 9-inch cake
1¼ cups powdered sugar, sifted
1 stick (4 ounces) unsalted butter, at room temperature
¾ cup chilled heavy (whipping) cream
¼ teaspoon pure vanilla extract
¼ teaspoon salt
1Using a whisk or hand mixer (or a stand mixer with the paddle attachment), beat the sugar and butter on medium speed until pale and fluffy, about 2 minutes.
2Gradually add the cream and increase the speed to high. Beat until smooth, 3 to 5 minutes.
3Beat in the vanilla and salt.
TIP: The addition of cream means there is less butter in this version, for a lighter touch. This frosting is softer and best for cakes and cupcakes.
Use to glaze Bundt cakes, pound cakes, muffins, or cupcakes. The addition of cream means it won’t harden; it stays soft and creamy. Makes enough for a 9-inch cake or bundt cake
1 cup powdered sugar, sifted
1½ tablespoons fresh lemon juice
1½ tablespoons heavy cream
1 tablespoon finely grated lemon zest
In a bowl, whisk together all the ingredients until smooth.
If you are vegan or dairy-free, this is the right frosting for you. Makes enough for a 9-inch cake
½ cup vegan shortening, at room temperature
½ cup butter-flavored vegan shortening
3½ cups powdered sugar, sifted
¼ cup soy, almond, or coconut milk
2 teaspoons pure vanilla extract
Pinch of salt
1Using a whisk or hand mixer, beat the shortenings on medium speed to combine, about 2 minutes.
2Add the sugar and beat until creamy, about 3 minutes.
3Scrape down the sides of the bowl and add the milk, vanilla, and salt. Beat on high speed to incorporate and until the frosting is fluffy, about 6 minutes longer.
I love coconut, so this is a twist on the vegan frosting. Makes enough for a 9-inch cake
½ cup vegan shortening, at room temperature
¼ cup butter-flavored vegan shortening
¼ cup coconut cream*
3½ cups powdered sugar, sifted
¼ cup soy, almond, or coconut milk
2 teaspoons pure vanilla extract
Pinch of salt
1Using a whisk or hand mixer, beat the shortenings and coconut cream on medium speed to combine, about 2 minutes.
2Add the sugar and beat until creamy, about 3 minutes.
3Scrape down the sides of the bowl and add the milk, vanilla, and salt. Beat on high speed to incorporate and until the frosting is fluffy, about 6 minutes longer.
* This is the hardened layer of cream from the top of a refrigerated can of coconut milk.
For this frosting, I turned to food personality David Joachim, who posts pictures of incredible cakes on Facebook (in between his cycling injuries and escapades). Of all the frostings I’ve made and tried, I like this one the best. Makes enough for a 9-inch cake
½ cup vegan shortening, at room temperature
4 tablespoons (½ stick) unsalted butter
¼ cup coconut cream*
3½ cups powdered sugar, sifted
¼ cup whole milk
2 teaspoons pure vanilla extract
Pinch of salt
1Using a whisk or hand mixer (or in a stand mixer with the paddle attachment), beat the shortening, butter, and coconut cream on medium speed to combine, about 2 minutes.
2Add the sugar and beat until creamy, about 3 minutes.
3Scrape down the sides of the bowl and add the milk, vanilla, and salt. Beat on high speed to incorporate and until the frosting is fluffy, about 6 minutes longer.
* This is the hardened layer of cream from the top of a refrigerated can of coconut milk.
