This is our go-to cake for an easy weeknight dessert, or something to take to a friend’s house on the weekend. Its been in my baking rotation since my single days, and even took it on a cross-country plane trip from Miami to LA to visit my boyfriend (now husband) to celebrate his birthday. Even without any additional adornment, this moist and flavorful vanilla pound cake  goes quickly in our house. If it ever hung around long enough to get a bit stale, it is also tasty when toasted, and serves well as a base for sundaes.

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs, at room temperature, whisked to blend
• 1 cup milk, at room temperature
• 2 tsp pure vanilla extract

Position rack in the lower third of the oven and preheat the oven to 350F. Butter and flour a 10-inch tube pan or other 12-cup decorative pan with a center tube.

Sift the flour, baking powder, and salt together onto a sheet of waxed or parchment paper; reserve.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth. With the machine running, add the sugar in a steady stream. Stop the machine and scrape down the paddle and the sides of the bowl with a rubber spatula. Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed just until it smooths out. When the batter has come together again, decrease the speed to medium and continue adding the eggs, scraping down the paddle and sides of the bowl from time to time; it will take 3-4 minutes to incorporate the eggs. The mixture is properly combined when it appears white, fluffy, and increased in volume.

Reduce the mixer speed to low and add the flour mixture and the milk alternately — 4 additions of flour, 3 of milk – scraping the paddle and bowl frequently and mixing until the batter is smooth after each addition. Add the vanilla and mix just to blend.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature. The cake is best served in very thin slices.

Source: Baking with Julia, written by Dorie Greenspan. William Morrow and Company, Inc. Copyright 1996 by A La Carte Cafe Communications, Inc.

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I’ve made lots of chocolate pudding recipes, and this one is certainly one of my favorites. Creamy, not overpowering, just . . . right. The recipes is quick to make, you’ll just need to allow for 2 hours in the fridge for it to set (if you can wait).

• 9 ounces high-quality semisweet chocolate, chopped
• 1-1/2 cups whole milk
• 1 cup heavy cream
• 6 large egg yolks
• 2 Tbsp La Tourangelle Roasted Pecan Oil (can substitute olive oil)
• 5 Tbsp granulated sugar (add an extra tablespoon if using bitter chocolate)
• 1/4 tsp salt

Place the chocolate and the pecan oil in a blender.

Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.

Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Garnish with fresh berries and sea salt before serving. Enjoy!

Note: As an Amazon Associate, I earn from qualifying purchases

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Soft, chewy, flavorful, and just plain delicious. These Whoopie Pies are the perfect way to dive right into the flavors of the Fall season.

Filling

• 2, 8 oz. pkg. cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup unsalted butter, room temperature
• 2 tsp vanilla

Cookies:

• 2-3/4 cup flour
• 4-1/2 tsp cinnamon
• 2 tsp baking powder
• 1-1/2 tsp ground nutmeg
• 1-1/2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cloves
• 1-1/4 cup unsalted butter
• 1-1/2 cup sugar
• 3 Tbsp molasses
• 2 tsp vanilla
• 4 large eggs
• 1-1/4 cup canned pumpkin
• 1/2 cup buttermilk

For Filling:

Beat cream cheese, powdered sugar, butter and vanilla in medium bowl until smooth.

For cookies:

Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.

Using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl to blend.

Add eggs 1 at a time, beating until blended after each addition. Beat in pumpkin.

Bet in dry ingredients in three additions, alternately with buttermilk in two additions, beating until just combined.

Line 2 rimmed backing sheets with parchment. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes. Cool cookies on sheet.

Spread 2 Tbsp filling on flat side of one cookie. Top with second cookie, forming sandwich.

Makes 24

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Donuts: 

• 2-1/2 tsp active dry yeast
• 2/3 cup whole milk
• 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 tsp salt
• 3 eggs
• 7 Tbsp unsalted butter, room temperature
• For the coating, 1 cup granulated sugar
• For frying, canola oil

In the bowl of an electric mixer, fitted with the dough hook (you can also prepare by mixing by hand), combine the yeast and the milk, and allow the yeast to dissolve. Add flour, sugar, salt and eggs to the yeast/milk mixture, and mix on low speed until the dough begins to come together, approximately 3 minutes.

Add the butter, 1-2 Tbsp at a time, mixing after each addition, until the butter is incorporated into the dough. Once combined, and the dough is soft, wrap the dough tightly in plastic wrap and place in the refrigerator for at least 6 hours. You can leave it in the refrigerator up to 24 hours.

Once chilled, remove from refrigerator. Line a baking sheet with parchment paper lightly oiled with cooking spray, or butter, then set aside. Place the dough on a floured work surface and gently roll the dough into a 12” square, about ½” thick. Cut the dough into 9 pieces using a 3-1/2” round cutter. Transfer the dough to the baking sheet and cover with a lightly oiled piece of plastic wrap. Allow to rise in a warm place until they have doubled in height, about 2-3 hours.

When ready, over medium-high heat, heat the oil in a large, heavy-bottomed pan with oil, around 3” deep, until the oil reaches 350 degrees F on a deep-fry thermometer. Meanwhile, line a baking sheet with paper towels, or place a wire rack on the sheet, for draining. 

 Working with 2-3 donuts at a time, place them in the hot oil and fry until golden brown, 2-3 minutes. Carefully turn donuts over and fry for 2-3 minutes more. Use a slotted spoon to remove, place donuts on the lined baking sheet. Continue with the remaining dough.

Once the donuts are cool enough to handle, dredge them in the sugar and evenly coat. Return donuts to baking sheet to allow to cool for 30 minutes before filling.

While the donuts are cooling, prepare the Espresso Custard filling (recipe below).

To fill the donuts, poke a hole in the side of each donut, and fill with pastry cream. 

Donuts are best the day they are made.

Espresso Custard

• 2 cups whole milk
• ¼ cup, plus 1/3 cup sugar
• 1 Tbsp espresso powder
• 2 large eggs yolks
• 1 large egg
• ¼ cup cornstarch
• 2 Tbsp unsalted butter
• 1 tsp vanilla

Combine the milk, ¼ cup sugar and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk together the eggs yolks, whole egg, 1/3 cup sugar, and cornstarch.

Once the milk begins to boil, remove the pot from the heat, and ladle a small stream of the milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling.* Continue to add more of the milk mixture, whisking, until about half of the milk mixture is incorporated into the eggs. Pour the mixture back into the sauce pan. Continue to cook whisking constantly, until it begins to thicken and have pudding consistency.

(* NOTE: If desired, you can strain the warmed milk and espresso powder infusion using an ultra fine mesh strainer)

Remove from the heat and add the butter and vanilla, stirring to incorporate. Place in a heat-safe bowl and cover with plastic (directly on the custard) and refrigerate until the mixture has cooled to at least room temperature.

Proceed to fill donuts are noted above.

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Used in a lot of baking recipes (cakes, brownies and frosting) as well as sauces, espresso powder is incredibly easy to make. We even use it for a delicious Espresso Custard to fill donuts.

1 cup dark roasted whole coffee/espresso beans

Preheat oven to 200 degrees F

Place whole beans* on an unlined baking sheet, spread evenly

Bake in oven for about 1 hour, until they are lightly toasted and dried.

Remove from oven and allow to cool

Grind into a fine powder using espresso (fine) grind setting on your burr grinder.

*Alternately, you can grind beans prior to placing in the oven, then regrind again for a finer, powder consistency. Just be careful the grinds do not burn during the baking process.

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A rich and cream pudding that reminds you of the days when grandma used to make this for you.

• 1/3 cup of sugar
• 2 Tbsp plus 1-1/2 tsp cornstarch
• 1/8 tsp sugar
• 2 cups whole milk or half and half
• 2 tsp vanilla extract

Mix sugar cornstarch and salt in a heavy saucepan.

Gradually stir in 1/3 cup of whole milk (or half and half), making a smooth, runny paste.

Whisk in remaining 1-2/3 cups of milk. Stirring constantly, heat over medium heat until the mixture begins to thicken. Reduce the heat to low, stirring briskly, and bring it to a simmer, then cook for 1 minute.

Remove from the heat and stir in the vanilla.

Pour the pudding into a bowl or individual cups, cover with plastic wrap (directly on the surface), and chill until ready to eat.

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A refreshing pie with a creamy lime filling. You can purchase gingersnap cookies for the crust, or make your own, using this recipe. So delicious, just be sure to hide the leftover slices where the family can’t find it.

Crust

• 1-1/2 cups gingersnap crumbs
• 3 tbsp granulated sugar
• 6 tbsp butter, melted
• 2 tsp finely grated lime zest

Chiffon Filling

• 4 tsp unflavored gelatin
• 1/3 cup water
• 1-1/4 cups granulated sugar
• 3/4 cup freshly squeezed lime juice (from 8-10 limes)
• 5 eggs, separated
• 2 tbsp finely grated lime zest
• 1/4 tsp salt

To Make the Crust

Preheat oven to 325 degrees F

In a large bowl, combine crumbs, sugar, butter, and lime zest, using a fork to blend thoroughly. Let stand for 10 minutes to meld flavors.

Place mixture in a 9-inch pie plate (with a generous, 4-cup capacity) and pat firmly and evenly over bottom and sides of dish. Bake for 5-7 minutes to set; cool completely.

To Make Chiffon Filling

In a medium saucepan, sprinkle gelatin over water and let stand for 5 minutes. Add 3/4 cup of the sugar, lime juice, and eggs yolks, and whisk until smooth.

Place mixture over medium heat and cook, whisking constantly, until foamy and slightly thickened and steam begins to rise from the surface, about 5-7 minutes. Do not boil. Pour into a large bowl and stir in lime zest.

Refrigerate, stirring occasionally to smooth and prevent skin from forming, until mixture is cool and has the gelatinous consistency of unbeaten egg whites, just over an hour. Whisk to loosen, as necessary, before proceeding.

In a large bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff.

Add lime mixture to egg whites and, using a rubber spatula, gently fold until blended and no streaks of white remain. Pile filing into prepared crust, mounding it slightly in the center. Chill at least 4 hours before serving.

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This chewy, crackle-top gingersnap cookie recipe is a childhood favorite, and definitely brings back memories. We sometimes crumble them to create a delicious crust for our Lime Chiffon Pie.

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground black pepper (optional)
• 3/4 cup vegetable shortening
• 1/2 cup plus 2 tbsp sugar
• 1 large egg
• 1/2 cup molasses

Preheat oven to 350 degrees F. In a medium bowl, combine flour, ginger, baking soda, cinnamon, salt and paper if using.

In a large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended, then beat in molasses. Reduce speed to low, beat in flour mixture until just blended.

Place remaining 2 tbsp sugar on waxed paper. Roll tbsp of dough into ball and roll in sugar to coat evenly. Place balls on ungreased cookie sheet and bake 9-11 minutes. Cookies will be very soft and may appear moist in cracks. Cool 1 minute on cookie sheets on wire racks. Transfer cookie to wire racks to cool completely.

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A delicious dessert doesn’t need to be complicated. These Baked Peaches (with almonds if you like) are baked with a bit of maple syrup, brown sugar and butter, which mixes with the fruit’s natural syrup as they are warmed. Top with ice cream, whipped cream, or nothing at all.

• 4 ripe, firm peaches (1-1/2 lb)
• 2 cups water
• 1/4 cup maple syrup
• 1-1/2 tbsp. light brown sugar
• 1 tbsp. unsalted butter, broken into pieces
• 1/3 cup whole unbalanced almonds (optional)

Preheat oven to 350 degrees F.

Using a sharp paring knife, cut the unpeeled peaches in half, and remove the pits. Arrange the peaches cut side down in one layer in a gratin dish. Add the water, maple syrup, brown sugar, butter and almonds.

Place the gratin dish on a cookie tray , and place the tray in a 350-degree oven for 40 minutes. Turn the peach halves so they are skin side down and cook them for another 15 minutes. (at this point, the juice around the peaches should be syrupy.)

Turn the peaches carefully in the syrup so they are skin side up again, and cool them to room temperature. Serve two peach halves per person with some of the syrup.

Source: Encore with Claudine, by Jacques Pepin. 1998

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Soft and delicate cookies provide the perfect backdrop to sandwich delicious homemade dulce de leche.  A Latin American favorite, that comes in many varieties, this sandwich cookie is the perfect excuse for making homemade dulce de leche. As an alternative to sandwiching your delicious homemade dulce de leche, you can choose to dip one half of a cookie then sprinkle with shredded coconut.

• 1 cup cornstarch
• 3/4 cup all-purpose flour, plus more as needed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon pisco or brandy
• 1/2 teaspoon vanilla extract
• 1 cup dulce de leche, at room temperature.
• Powdered sugar, for dusting

Place the cornstarch, flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. 

On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

Once dough is refrigerated, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

Place the cookies on the prepared baking sheets, at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

Spread approximately 2 teaspoons of dulce de leche on the bottom of one cookie and place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

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