Never do I have more in common with Lot’s unnamed wife, who looked back, then at the end of citrus season when the time comes to bake with different, albeit intrinsically exciting, flavorings. As a result, I like citrus desserts for Easter AND for Mother’s Day, an effort at satiation before I have to move on.
Read MoreSweets
Lemon Cake Pudding
The following is my grandmother’s recipe, although I made it a bit richer by substituting heavy cream for the milk. Otherwise, when you make this you enjoy it in all of its simple, old-fashioned glory. Its consumption is akin to eating lemon-scented clouds.
Read MoreRanger Cookies
Mom often describes these as more than a cookie. They’re heartier and, in my opinion, more delicious. The ingredients add a toastiness and texture that a plain old chocolate chip cookie can’t match.
Read MoreGâteau de Crêpes aux Fraises
The many layers of Gâteau de Crêpes aux Fraise are festive and satisfying year-round, but they feel special at Easter as a nod to those Catholic and Orthodox traditions that relinquish eggs and dairy during Lent and return to them joyously when honoring the resurrection of Jesus Christ.
Read MoreChocolate Chip Bundt Cake
Chocolate Chip Bundt Cake is good enough to share because the buttermilk and nutmeg make the cake taste amazing. The flavors are subtle—people won’t know why the cake is so good. The other secret to its spectacular is a dusting of cinnamon and powdered sugar.
Read MoreDate and Pomegranate Molasses Cupcakes
I (Amelia) know some people hate the word moist and have inspired others to apologize after using it. I’m here to state that I will NOT apologize for using a perfectly acceptable adjective to describe a texture. You just can’t replace moist with damp or steamy or any other synonym.
I mean, would you rather have a damp cupcake or a moist one?
All that is to say that these cupcakes are very moist. The base is dates (think sticky toffee pudding minus the toffee) and the frosting… sigh. Cream cheese pomegranate molasses. Pomegranate molasses is wonderfully sweet and acidic, both brightening and adding interest to the flavors. This is my favorite frosting of all time (trust me, I’m an experienced spatula licker). The combination of dates and pomegranate is one that came to me when I was considering all things winter produce. Dates are very sweet and rich, while pomegranates are light and tart, and I just knew what I had to do. One year later, I proudly present to you my brain child and new favorite cupcake recipe.
Please note: If you don’t like dates, this isn’t the cupcake for you. If you’ve never tried and/or are afraid of dates, on the other hand, I’d give this a shot. These are dense cupcakes, packed with gentle sweetness and flavor. Not really decadent or light, they fall somewhere in the middle, a little rich, but not overwhelming. All who have tested/tasted this recipe have been very pleased, so if you’re looking to impress, this is the recipe for you.
Date and Pomegranate Cupcakes
Makes 21-23
Cupcakes
2 1/4 cups dates (pitted for an easier time)
2 1/4 cups boiling water
1 1/2 teaspoons baking soda (use a ¾ tsp measure)
8 tablespoons (1 stick, ½ cup) unsalted butter, melted
3/4 cup granulated sugar
2 tablespoons light or dark brown sugar
1 large egg
½ teaspoon vanilla
½ teaspoon fine sea or table salt
2 cups all-purpose flour
Pomegranate arils, for decoration.
Frosting
8 oz softened cream cheese (1 package)
2 Tbs softened unsalted butter
1 ½ tsp pomegranate molasses
1 pinch salt table
1 cup powdered sugar
Set a kettle of water to boil. Roughly chop pitted dates and toss them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. Cover the bowl and set aside for 30 minutes.
Meanwhile, heat oven to 350°F. Line or grease two standard size muffin pans, the recipe will yield 22-23 cupcakes (just leave the remaining cups empty).
Blend date-water mixture with an immersion or standard blender. In a separate large bowl, combine the melted butter and sugars. Whisk in egg, followed by the salt and vanilla. Stir in the flour until no floury spots show, then whisk in the date puree until smooth. With the ¼ measuring cup you used for the dates, scoop up the batter into the prepared pan, ¼ cup of batter per cup. Bake for 20-22 minutes, until no wet batter (but a few moist crumbs) sticks to an inserted skewer, and the cupcakes are lightly golden brown. The skewer should not come out completely clean before pulling them out, these are meant to be dense and moist. Let cool in the pan for five minutes before transferring to a cooling rack. Let them cool completely before frosting.
For the frosting: While cupcakes are baking, combine cream cheese and butter with an electric hand mixer. Add in 1 ½ teaspoons pomegranate molasses and a pinch of salt, mixing again until combined. Slowly add in the powdered sugar until it’s all one frosting. Lick the beater and sigh in delight.
Once cupcakes are cool, frost them simply with a knife or spatula and top with the pomegranate arils.
Pumpkin Pudding Cake *GF*
I grabbed a spoon and thought I’d try a bite. It smelled amazing, but so does soap, so I approached with caution. When I finally took a taste, I was in heaven. It was like a giant, sticky, soft pumpkin chocolate chip cookie. The orange sauce provided the perfect balance of subtle acidity and I immediately put my spoon down to find mom and tell her how incredible it was.
Read MoreThe Best Banana Bread
I’ve (Amelia) loved banana bread my whole life. I remember being eleven and eating almost an entire loaf, my mom being shocked, and me feeling like I could still go for more. Given a proper incentive, I’m sure I could still pull it off today. Our banana bread is the best of its kind. Whenever I stray and try a new recipe it’s not the same.
Why is it the best? A combination of butter and coconut oil gives this sweetbread the perfect flavor profile, so it’s moist, sweet, and perfectly balanced. Feel free to skip the chocolate, but also please don’t. And, if you’re feeling like a real treat, we highly recommend banana bread sundaes.
Banana Bread
Makes 2 loaves
2 eggs
5 bananas
1/2 cup butter
1/2 cup coconut oil or shortening
2 cups sugar
4 cups flour
2 teaspoons soda
2 teaspoons salt
1 cup chocolate chips or diced dried apricots, or a combination of both (all optional)
Slice the butter cube in half and put half in each of the two bread pans. Place in the oven for the butter to melt while you heat the oven to 325°. This will not only grease the pan, but also brown the butter a bit, for a little extra wonderful flavor.
Whisk together the flour, soda, and salt. Peel and smash the bananas with a potato masher.
Beat together the butter, coconut oil or shortening, and sugar for a minute or two until fluffy and thoroughly mixed. Add the eggs one at a time, mixing thoroughly after each. Stir in the banana, then stir in the dry ingredients, but only until some white streaks still remain. Add the chocolate chips or apricots, if desired, and finish stirring so that the batter has a uniform texture.
Divide the batter between two pans smoothing the tops a bit, and bake for 65 to 70 minutes. Let sit for 10 minutes, then remove from pans to finish cooling on a cooling rack.
We love to eat this simply sliced, or sliced and toasted, or with ice cream and hot fudge sauce, like a brownie sundae with a twist.
Oatmeal Souffle
What has emerged is incredibly delicious. I’ve (Amelia) eaten copious amounts in one day of this food and not regretted a thing.
Read MoreApple Oven Pancake
If I (Amelia) may synesthesia-ize my adjectives, then I would call the flavor of this pancake golden. The crisp top tastes bronzen with flavor and butter (bronzen is not a word, but that’s how it tastes); the sweet/tart apples are meltingly tender; the inside soft and plush.
Read MoreThe Best Apple Cake
When I (Amelia) tried a bite of this cake not less than four days after it came out of the oven, I was shocked and delighted to find that it was still soft, moist, and completely delectable. Sporting a crackling, crisp cinnamon and sugar crown and soft, apple kissed layers hidden beneath, it’s the best apple cake I’ve ever had. Frankly, it’s one of the best CAKES I’ve ever had.
Read MoreAebleskivers
Growing up during the second and third decades of the twentieth century in Richfield, Utah, Belle Fillmore (Kate’s grandma) and Edith Ann Gunn were best friends. Even after Edith’s life turned fancy (she married Sherman Lloyd, who served as president of the Utah State Senate and eight non-consecutive years in the US House of Representatives), they stayed in touch. Edith gave my grandma a recipe for aebleskivers, which we especially enjoy around the New Year.
Read MorePumpkin Waffles
This much is true: food like this speaks a soothing language, and these waffles are scrumptious. (Photo by Aimee Hickman)
Read MoreApplesauce Cake
Applesauce Cake is good for sharing because it travels well, stays fresh for several days, and makes two loaves. Also, the flavor. Each bite subtly conveys apple season and a bit of warmth. The cake tastes like the golden light that illuminates trees and so entrances us in the fall.
Read MorePear Sauce
I (Kate) started making pear sauce both as a way to use up pears and as food for baby Persephone. Ina Garten bakes her applesauce, so I decided to do the same with pears. Once I started making it, there was no going back.
Read MoreChocolate Pudding Cake - Reinvented
For the chocolate hunger.
Read MoreOur Favorite Crêpes
Every year, Lucia requests crepes for her special birthday breakfast in bed. She has an unwavering and contagious love for them, and they' really do make the perfect breakfast. I (Amelia) have many memories of a tiny, messy-haired Lucia, waking up in her pink bed to a plate full of crepes or Swedish Pancakes.
Read MoreDouble Chocolate Bundt Cake
We have a favorite Lemon Bundt Cake recipe that we thought we’d share for Mother’s Day because it’s lovely, appropriate for spring, and my mom loves lemon cake. But we couldn’t do it—too many mothers out there love chocolate more than any other flavor. If your mother is one of them, this is for her.
Read MoreChocolate Chip Oatmeal Cookie Bars
I (Kate) find it difficult to convey how important this recipe is to our family well-being. When I want dessert, I almost always think of this first, and then I have to decide: oatmeal chocolate chip bars or something else?
Read MorePie Crust
when you want a pie crust that doesn’t vie for attention, but beautifully compliments the filling, here is your recipe. You don’t have to obtain ice water for this crust or wash the food processor after you make it, either. This is pie crust the simpler, old fashioned way.
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