Not to brag, but Mother’s Day was my daughter’s favorite holiday when she was little. ❤ It has now been surpassed by her birthday, Easter, and Christmas, of course, but she still recognizes it is an important day. 🙂 She tirelessly made this cake- completely independently- for Mother’s Day this year.
My son made a family favorite (my choice!), Penne with Vodka-Cream Sauce, for our Mother’s Day dinner. He served it with garlic bread and a giant salad. This lovely dessert topped off our celebratory meal. Lucky me! 🙂
The recipe was adapted from one of our favorite birthday cakes, Rainbow Sprinkle Cake, contributed to The New York Times by Julia Moskin. She used 8-inch pans, omitted the sprinkles, and modified the proportions and baking time. She also topped the cake with fresh strawberries. Delicious.
For the Cake:
1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups/190 grams all-purpose flour, more for pans
2 1/4 cups/225 grams confectioners’ sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 pound fresh strawberries, optional
To Make the Cake:
Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
Scrape down bowl and blend once more.
Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking. (She baked the cakes for 22 minutes.)
Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
To Make the Frosting & Finish the Cake:
In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
Beat in vanilla just until incorporated.
Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
Turn cooled cakes out of pans.
Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
Place one of the cakes on a platter or a cake stand, cut side up. Line the edges with parchment or wax paper to keep the cake stand clean.
Using an offset spatula, frost the top.
Stack the other layer on top, cut side down.
Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. (She kept the sides relatively naked.)
Top the cake with sliced strawberries, as desired.
Refrigerate cake 30 minutes or longer to set. Serve cool.
One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.
This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂
Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!
Yield: One 9×13-inch pan, about 24 small blondies
For the Brown Butter Blondie Base:
2 cups (284g) all-purpose flour
1 1/2 tsp baking powder
1 cup (2 sticks or 227g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar (I used dark brown sugar)
1 1/2 T pure vanilla extract
1 tsp salt (I used coarse salt)
2 large eggs, at room temperature
4 large egg yolks, at room temperature
For the Cream Cheese Filling:
4 oz (113g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 tsp pure vanilla extract
pinch salt (I used coarse salt)
For the Cinnamon Sugar Swirl:
1/4 cup (50g) brown sugar (I used light brown sugar)
2 T unsalted butter, at room temperature
pinch of salt (I used coarse salt)
1 T ground cinnamon
To Make the Brown Butter Blondie Base:
Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
In a medium bowl, whisk together the flour and baking powder.
In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
Add the eggs and egg yolks and whisk until combined.
Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.
To Make the Cream Cheese Filling:
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.
To Make the Cinnamon Sugar Swirl:
In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
Remove from the heat and stir in the cinnamon until combined.
Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
Transfer the pan to a wire rack and let cool completely.
Use the parchment sling to gently lift the blondies from the pan. Cut into bars.
Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)
These soft sugar cookie bars were one of the most popular recipes this week on The New York Times’ website. They described them as “worth the hype” and, with their cheerful frosting and sprinkles, as “happiness in a 9-by-13 pan.” 🙂
This recipe was adapted from American Girl Cookies, via The New York Times, contributed by Margaux Laskey. I baked the dough in a rimmed sheet pan and used Meyer lemon juice in the frosting. I love bar desserts! They would be a crowd-pleaser served for Valentine’s Day, a birthday, or just as a special treat.
Yield: 20 cookies
For the Cookie Base:
1cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4cups/350 grams all-purpose flour
1/2teaspoon fine sea salt
1(8 ounce/225 gram) package cream cheese, at room temperature
1 1/2cups/300 grams granulated sugar
2teaspoons vanilla extract
lemon zest, optional (or Meyer lemon zest)
For the Frosting:
6tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2cups/245 grams confectioners’ sugar
1tablespoon milk or heavy cream, plus more as needed (I used whole milk)
1teaspoon fresh lemon juice, plus more as needed (I used Meyer lemon juice)
1teaspoon vanilla extract, plus more as needed
1/8 to 1/4teaspoon fine sea salt
a drop or two of gel food coloring, optional
assorted sprinkles, for decorating, optional
To Make the Cookie Base:
Heat oven to 350 degrees, preferably on convection.
Lightly butter (or coat with cooking oil spray) a 9-by-13-inch baking pan or rimmed sheet pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
In a medium bowl, whisk together the flour and salt.
In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute.
Add the granulated sugar and beat until smooth, about 1 minute.
Add the egg, vanilla, and lemon zest, if using, and beat on low speed until well combined, about 1 minute.
Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
Using a spatula, scrape the dough into the prepared baking pan. Using damp fingers or a greased offset spatula, spread the dough into an even layer.
Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.)
Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
To Make the Frosting:
Place the 6 tablespoons of softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute.
Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar.
Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.
Note: I stored the leftover cookies in the refrigerator and we actually preferred them chilled.
I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂
This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂
The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.
Yield: One 10 to 11-inch tart
For the Crust:
1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 ounces cream cheese
1 large egg yolk
For the Filling & Egg Wash:
2 tablespoons extra-virgin olive oil
12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
Kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream, divided
1/2 teaspoon freshly grated nutmeg
1 large egg yolk
To Make the Crust:
Pulse flour, oats, and salt in a food processor to combine.
Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
To Make the Filling:
In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
Stir in nutmeg; season with salt and pepper.
To Make the Galette:
Preheat oven to 375 degrees, preferably on convection.
On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
Arrange onion mixture evenly over dough, leaving a 3-inch border.
Spread ricotta mixture over onion mixture; top with chard mixture.
Fold edges of dough over and gently press down to seal.
Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.
This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.
Yield: One 9 or 10-inch tart, about 8 to 10 servings
1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners’ sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt, divided
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
1/2 cup granulated sugar
2/3 cup heavy cream
2 1/2 to 3 peaches or nectarines (1 pound)
1 cup fresh blueberries
mint leaves, for serving, optional
Preheat oven to 375°F, preferably on convection.
Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
Spread mixture into crust; refrigerate 1 to 2 hours.
Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.
The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.
Yield: about 1 1/2 cups
8ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/4cup softened cream cheese (2 ounces), pulled into several pieces
scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
1/2teaspoon dried red chile flakes
coarse salt and freshly ground black pepper, to taste
In a large mixing bowl, place the cheddar cheese in an even layer.
Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
Serve as a sandwich spread or as a dip.
Note: Pimento cheese keeps in the refrigerator for 1 week.
I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.
The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.
The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂
For the Vanilla–Sour Cream Cake:
3 1/3 cups (400 g) all-purpose flour
2 cups (400 g) granulated sugar
1 T plus 2 tsp (20 g) baking powder
1 tsp(5 g) kosher salt
2 large eggs
1 cup (227 g) sour cream
1/2 cup (105 g) canola oil
1 T (18 g) pure vanilla extract
1/3 cup (75 grams) boiling water
For the Chocolate-Cream Cheese Frosting:
6 oz cream cheese, at room temperature
1 1/2 sticks (12 T) unsalted butter, at room temperature
2 cups powdered sugar
1/4 cup cocoa powder, sifted
1/2 to 3/4 tsp kosher salt
1 tsp pure vanilla extract
sprinkles, for garnish, optional
To Make the Vanilla–Sour Cream Cake:
Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To Make the Chocolate-Cream Cheese Frosting:
Make icing while cake cools.
Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
Add vanilla and continue to beat until fluffy and lightened in color, another minute.
Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
Top cake with sprinkles, if desired.
Cut into pieces and serve.
Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.
For the Alternate Cake Toppings:
For the Strawberry Compote & Butterscotch Whipped Cream:
4 cups (600 grams) frozen strawberries
2 tablespoons (30 grams) apple cider vinegar
4 cups (800 grams) granulated sugar
2 cups (480 grams) heavy cream
1/3 cup (72 grams) brown sugar
2 teaspoons (12 grams) pure vanilla extract
To Make the Strawberry Compote:
Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice.
Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears.
Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally.
Turn off the heat and let the compote cool before using.
To Make the Butterscotch Whipped Cream:
Chill a bowl and a whisk.
Pour the cream into the bowl and add the brown sugar and vanilla.
Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping.(You can use a mixer with the whisk attachment to whip the cream.)
To Serve the Vanilla Sour-Cream Cake with Compote & Whipped Cream: **Two Options:
Option 1: Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls.
Option 2: Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream.
Note:The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.