butter loves company

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iced carrot cake cookies

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These chewy carrot cake cookies are filled with all the deliciousness and textures of a traditional carrot cake, including the cream cheese icing, just in easy portable form!carrot cake cookies | butter loves company

Have you ever felt like carrots are too often the sidekick, never really the star? Always the bridesmaid, never the bride! They are the dedicated friend who set you up with your soul mate. They are the matchmakers for your soups, setting the flavors up alongside other “Robins” like celery and onion. They nestle next to braised meats and potatoes in a hearty roast or stew, give a nice crunch when shredded and mixed with greens for a salad, or add a subtle sweetness to a coleslaw. Isn’t about time carrots had their time to shine?

I was thrilled to celebrate fall with so many lovely bloggers a few months ago and we are excited to come together again to give carrots their due…here is our celebration of carrots!

When you think of carrot desserts, more likely than not, carrot cake comes to mind. It was probably carrot’s Oscar winning role at one time. It is hard not to love the combination of carrots, warm spices like cinnamon and nutmeg, and texturizing extras like pecans, raisins or pineapple.There are few carrot-related dishes that are more iconic than carrot cake. If for whatever reason to don’t love carrot cake as-is, the tides turn as soon as it is slathered with a smooth cream cheese frosting. Done deal.

I usually save making my favorite carrot cake for later in the spring, but for the celebration, I thought there was no better time to dip my toe into transforming one of my favorite spring desserts into a cookie. I made a few tweaks for this in order to keep a little more structure. Cookies made with moist ingredients like carrots or pumpkin are often very cakey. These definitely skew that way, but the addition of bread flour and oats give these cookies a more traditional chewy cookie feel. One thing that does not change, of course, is the cream cheese frosting. This time it is more of a drizzle, but you’ll have enough leftover to dip the cookies into. That wasn’t an accident. 😉

carrot cake cookies | butter loves company

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iced carrot cake cookies

Servings: Makes about 24 cookies

carrot cake cookies | butter loves company

Ingredients

  • 1 1/4 cup bread flour (If you don’t have bread flour, sub with more all-purpose flour. The results will vary a little.)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup shredded carrots
  • 1/2 cup finely chopped pecans
  • 1 1/2 cups old fashioned oats
  • 1/3 cup raisins
    For the Icing:
  • 4 ounces full fat cream cheese (half a standard block), softened
  • 1 1/2 cups confectioners sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until combined. Pour in the vanilla extract and mix to combine.
  3. With the mixer on low, gently pour the flour mixture into the wet mixture and continue mixing until combined. Stir in the shredded carrots, chopped pecans, raisins, and oats until evenly distributed.
  4. Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough.).
  5. When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each dough ball. Bake in the preheated oven for 16 to 18 minutes, or until the tops are puffed and the edges are set. It is difficult to overbake these cookies since there is a lot of moisture. 🙂
  6. While the cookies cool, prepare the icing by mixing the cream cheese, confectioners sugar, milk, and vanilla extract until it is a smooth, thick liquid. You can test the drizzle by dipping a fork into it and lifting it 6 or 8 inches above the bowl, allowing the icing to drip off. You’ll want it to run in a steady stream but be thick enough that it takes a few seconds for it to dissolve back into the bowl.
  7. Drizzle the cooled cookies with the prepared icing and enjoy.
https://www.butterlovescompany.com/2018/02/07/iced-carrot-cake-cookies/

carrot cake cookies | butter loves company

If you are feeling inspired by the carrot, definitely poke around some of the other bloggers recipes! The creativity is incredible!

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

Lady and Larder’s Carrot Crudite Board with Z’atar Hummus

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Flotte Lotte’s Carrot Apple Pie

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) 

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seeded whole wheat banana bread

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From Lindsay Maitland Hunt’s new cookbook Healthyish, this Seeded Whole Wheat Banana Bread is the healthy banana bread recipe you will keep going back to!

whole wheat banana bread 11If you aim to eat a little healthier most of the time, I hear you. Generally speaking, despite the constant availability of cookies and other desserts in our apartment, we tend to eat fairly healthy in our day-to-day. Okay, maybe healthy-ish is more accurate.

There are no off-limits restrictions for cravings. I have always believed that getting too wrapped up in something you consider a “diet” sets you up for failure and there is no reason to set yourself up to feel bad. By healthy-ish I mean, we try to cook what our bodies crave and keep our meals balanced where possible. For example, if you want mac and cheese, drop in some kale or spinach as well, or try making your salad dressing at home, or maybe something can be so delicious you won’t even realize that—Bonus!—it is also good for you.

whole wheat banana bread 11

Lindsay Maitland Hunt’s new cookbook Healthy-ish is the embodiment of how we cook most days. Filled with recipes that are satisfying, simple, and good for you, but not too good for you, this cookbook allows you to celebrate your pasta cravings, surprise yourself with easy flavorful sauces, and still have a sweet treat to boot.

One of the first recipes I tried from the book is this Seeded Whole Wheat Banana Bread. Banana bread is such a great staple bread, and there are so many options for personalizing. Take a look at this Bourbon Banana Bread or this Brown Butter Banana Bread with Crumble and you will appreciate that there can never be too many banana bread recipes. Each brings its own flavor profile and texture, despite its shared over-ripe banana beginnings.

This seeded version is no exception. Filled with texturizing sesame seeds, poppy seeds and walnuts, it becomes a whole new entity. The little seeds crunch and pop in your mouth keeping things interesting. Since we’re only using whole wheat flour here, we’ve got another reason to feel good about cutting a thick slice of this bread, and slathering it with a hefty pat of butter. Hey, we are being healthy-ish afterall.

For this recipe, I used my new favorite Non-Stick Pro 1lb Loaf Pan from OXO, which, at 8.5 x 4.5 inches, is the perfect size to hold in the thick batter and allow it to rise nice and tall. The square edges are great for keeping your bread’s structure as well. I also scooped and measured with OXO’s Stainless Steel Measuring Cups and Spoons Set which has handy magnetic handles to keep the cups and spoons together for easy storing. Cool your bread on a good cooling rack like this Non-Stick Pro Cooling and Baking Rack which is PFOA-free and swiss-engineered for exceptional performance and food release. The wire pattern is optimized for 360° air circulation, for quick cooling and even baking.

If you haven’t tested the temperature of your oven before, I highly recommend doing so. Even if you set your oven to a certain temperature, there can be quite a variation depending on the model and environment. At my parents’ house, for example, you have to set it to 400°, if you are looking for 350°. Grab an oven thermometer, like the OXO Chef’s Precision Oven Thermometer, and find out your oven’s baseline.

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seeded whole wheat banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: Makes 1 loaf

whole wheat banana bread 11

Ingredients

  • 1/2 cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan
  • 1 1/2 cups (6.4 oz./190 g) whole wheat flour, plus more for pan
  • 2/3 cup (135 g) plus 1 tablespoon sugar
  • 1/4 cup (35 g) plus 2 teaspoons poppy seeds
  • 1/4 cup (46 g) plus 2 teaspoons sesame seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup mashed banana (from about 3 really ripe bananas)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped

Instructions

  1. Preheat oven to 350º. Oil and flour an 8 1/2 x 4 ½ inch baking pan, or line with parchment paper. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.
  2. Whisk baking powder, salt, and remaining 11/2 cups flour, 1/4 cup poppy seeds, and 1/4 cup sesame seeds in a medium bowl.
  3. Whisk banana, eggs, vanilla, and remaining 2/3 cup sugar and 1/2 cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
  4. Bake bread until a tester (a toothpick works here) inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar. Bread keeps well for a few days, tightly wrapped at room temperature.

Notes

Recipe from Lindsay Maitland Hunt’s new cookbook Healthy-ish

https://www.butterlovescompany.com/2018/02/04/healthy-banana-bread/

whole wheat banana bread 11

Thank you to OXO for partnering with me on this post! As always, all opinions are my own. Thank you for your support of the brands that make blc possible! xo

chewy bourbon butterscotch cookies

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A splash of bourbon grants you a reprieve from the sweetness of butterscotch chips in this recipe for chewy bourbon butterscotch cookies.
bourbon butterscotch cookies 1

Are you settling into 2018? I feel like life has been quite a whirl lately between work, cookies, wedding planning, and navigating some anxieties. Slow down 2018! As someone who absolutely adores hosting and entertaining, I’m actually having a hard time getting into the swing of planning a wedding. Anyone go through this? I keep going back to how I will just be happy to have so many people who I love there, including that main squeeze I’ll meet down the aisle.

During periods like this where I feel a tad overwhelmed, I turn to one of my favorite therapies, baking. Despite life’s craziness, spending time on this blog and with you (virtually) is one of my favorite things and it truly makes me happy. It is a gravitational pull that I never want to stop getting caught in! So without even pushing sappiness aside, thank you for being here. This year I am really excited to bring more of myself to this site and to learn more about each of you.

bourbon butterscotch cookies

Let’s start with these bourbon butterscotch cookies, shall we? I have had butterscotch chips on hand since the holidays and finally got around to testing some cookies with them. If you’re hesitant about butterscotch because it is so sweet—it is essentially a mix of sugar and butter afterall—let me assure you that I did a bit of testing to find a compromise that balanced that flavor.

If you’re a fan of things like blondies, or snickerdoodles, or bourbon in general, I definitely think you’ll enjoy the flavor of these butterscotch cookies. We’ll add a little more dark brown sugar than granulated which not only adds chew, but it also enhances the cookies’ depth with a molasses-type note. Butterscotch is reminiscent of white chocolate to me in that it can be overly sweet and perhaps even have the same polarizing fandom (the lovers or the haters), but when done right, its caramel profile is just enough sweetness to satisfy your taste buds. And hey, a splash of bourbon can’t hurt. Just like in this bourbon banana bread, the dark spirit is an understated smokey addition to your favorite baked goods.

 

bourbon butterscotch cookies 1

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chewy bourbon butterscotch cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Servings: about 16 cookies

bourbon butterscotch cookies 2

Ingredients

  • 1 1/4 cup (4.25 oz) bread flour
  • 1 cup (4.5 oz) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 sticks of butter, or 10 tablespoons, softened
  • 1/2 cup, heaping, (5 oz) dark brown sugar, packed
  • 1/2 cup (4 oz) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 cup (6 oz) butterscotch chips

Instructions

  1. In a medium bowl, whisk together the bread flour, all purpose flour, baking soda, baking powder, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, dark sugar, and granulated sugar on medium speed until fluffy, about 3 minutes. Add the egg, followed by the vanilla extract and bourbon and mix until combined.
  3. With the mixer on low, gently pour the flour mixture into the butter mixture and mix until just combined. Add the butterscotch chips and mix to evenly distribute. Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough).
  4. When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each. Bake in the preheated oven for 16 to 18 minutes, or until the tops are crackled, the edges are set, and the very center still looks a little wet.
  5. Cool on a rack until you feel like eating them, which will be not long after. 🙂
https://www.butterlovescompany.com/2018/02/01/chewy-bourbon-butterscotch-cookies/
bourbon butterscotch cookies 2

strawberry cinnamon rolls

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Strawberry-Cinnamon-Rolls

Malls have taken quite the turn since I first remember going to Limited Too to buy matching velour outfits with my best friends. These days, malls have been moving towards becoming destination centers fitted with high-end shops, courtyards, theaters, restaurants, gourmet food halls, and seasonal event programming. While the scents of too much cologne wafting from teen clothing stores are being overtaken by the smells of charcuterie boards and fresh pasta, there is still one enduring mall scent that I hope never leaves us. That is the scent of freshly baked, dripping with gooey icing, cinnamon buns. The sinfully sweet, beautifully buttery smell of puffy dough swirled with warming cinnamon, slathered in too much cream cheese icing is almost too good to be legal.

After dabbling in a little in-store holiday shopping this year (I know, what a concept!), I was reminded of how tremendous the smell of cinnamon rolls is. While I, albeit narrowly, avoided purchasing said cinnamon rolls on the spot, the seed was planted. I needed cinnamon rolls in my life. Not long after, we were devouring these homemade Strawberry Cinnamon Rolls.

Strawberry-Cinnamon-Rolls

Now, I’ve made a variety of cinnamon rolls in my life, but I have never been fully satisfied with the flavor and texture of the dough. It was either too dry or too sticky, resulting in a mediocre cinnamon bun. The buck stops here! This is the cinnamon roll recipe I will stick with for life. Of all the yeasted doughs I have worked with, this one may be the dreamiest. It is fluffy but sturdy, puffy but not too airy. A cinch to roll out and fill with cinnamon sugar goodness, without becoming a sticky mess.

The trick to this dough’s especially amazing flavor is all in the ingredients. In the dough, I used Vital Farms Pasture Raised Eggs, and their Pasture Raised Butter within the dough, filling, and frosting. Vital Farms eggs come from natural pastures, which are never treated with herbicides, pesticides, or artificial fertilizers. As we think more about the impact our food has on our bodies and environment, it is incredible to read about the humane treatment of their hens and cows.

Strawberry-Cinnamon-Rolls

The yolks in the Vital Farms eggs are a stunning golden orange that you won’t find an a standard grocery store egg. During our holiday brunch, we also used them within a veggie tart, which had a noticeably supreme eggy flavor. I tend to think that the eggs, combined with the rich butter, cinnamon sugar, strawberries, and cream cheese all combined here to form a perfect cinnamon roll bliss. Greg declared these the best cinnamon rolls I’ve ever made and I have “forced” him to taste test quite a few.

When strawberries bake, they transform into a deep juicy tart sweet bursts. I liken it to what happens when you roast a tomato. As is, they are amazing. But roasted? The process brings out a whole new depth of flavor that hits the all the right zones. That’s what happens to the chunks of strawberries that are tucked in the swirls of these cinnamon rolls. If you are feeling traditional, simply omit the strawberries here!

Bookmark this one for a Valentine’s or Gal-entine’s morning treat. The strawberries give the rolls a festive pop of red color and a little extra sweetness. I declare these our new go-to cinnamon rolls. No trip to the mall required.

Strawberry-Cinnamon-Rolls

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strawberry cinnamon rolls

Prep Time: 3 hours

Cook Time: 30 minutes

Servings: 9 cinnamon rolls

Strawberry-Cinnamon-Rolls

Ingredients

  • 3/4 cup warm milk (110°F)
  • 2 1/4 teaspoons active yeast (1/4-ounce package yeast)
  • 1/4 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature (save the egg white for an egg wash)
  • 1/4 cup unsalted butter, melted, and cooled slightly
  • 3 cups bread flour
  • 1 teaspoon salt
    For the filling:
  • 2/3 cup dark brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1 cup fresh strawberries, washed and cut into 1/2 inch pieces
    For the cream cheese frosting:
  • 8 oz (one standard block) full fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Lightly oil a medium bowl and set aside. We will use this to proof the dough.
  2. In the bowl of an electric mixer, stir together the warm milk and the yeast. Let it sit until foamy, about 5 minutes. If your yeast doesn’t foam, discard the mixture and begin again, as the yeast has not activated. Fit the mixer with the dough hook.
  3. Pour in the sugar, egg, egg yolk, and melted butter and mix on medium speed until well combined. Turn the speed to low and add the flour until incorporated. Increase the speed to medium and let the dough knead until it forms a slightly sticky dough ball, about 8 to 10 minutes.
  4. Transfer dough ball to the oiled bowl, cover with plastic wrap and allow to rise at room temperature for 1 hour to 1 1/2 hours, or until doubled in size.
  5. Meanwhile, grease a 9 x 9 inch baking pan and line with parchment paper and set aside.
  6. Transfer risen dough to a well-floured surface and roll out into an approximate 14x9 inch rectangle. Spread the softened butter for the filling over dough, leaving a 1/4 inch perimeter.
  7. In a small bowl, mix together brown sugar and cinnamon and then sprinkle mixture over the buttered dough pressing with your hand to help it stick a bit. Sprinkle the fresh cut strawberries evenly across the cinnamon mixture.
  8. Beginning with a short side, tightly roll the dough up and place it seam-side-down to seal. Cut into 9 sections with a serrated knife.
  9. Place cinnamon rolls in the prepared baking pan and cover with plastic wrap (At this point, you can refrigerate overnight, if desired. When you are ready to bake, remove from the fridge and start from here). Let rise again for 30 minutes.
  10. Preheat oven to 350°F. Remove plastic wrap, brush the tops with the reserved egg white, and bake cinnamon rolls for 25 to 30 minutes or until golden brown on the edges. If you want to test with a kitchen thermometer, the interior of the dough should reach around 185 degrees. Allow them to cool for 5 to 10 minutes before frosting.
  11. To make the frosting: In the bowl of an electric mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread over warm cinnamon rolls and serve immediately.

Notes

Adapted from Ambitious Kitchen

https://www.butterlovescompany.com/2018/01/10/strawberry-cinnamon-rolls/

Strawberry-Cinnamon-Rolls

A big thanks to Vital Farms for partnering with me on this post. All opinions are my own. And, thank YOU for supporting food that matters and the brands who make Butter Loves Company possible!

holiday sparkler champagne cocktail (perfect for winter brunch!)

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holiday-champagne-cocktail-1It may come as no surprise that one of my favorite things to do is feed my friends and family. For the past few years, we have hosted a holiday brunch here in Los Angeles to celebrate the season before we take flight back to the East Coast. Despite the overall chaos that was December hustle and bustle, foregoing Christmas brunch is not an option. I mean, if Greg couldn’t spend the year talking about the famous (according to him) sausage gravy he makes every holiday brunch to accompany these buttermilk biscuits I don’t know how he’d pass the time 😉

Because we always make quite a few food items, some of which require day-of preparation, e.g. baking the sticky bun bundt cake, crisping up salty bacon, scrambling a vat of eggs, and so on, we try to keep the beverages as easy (but still special) as possible.

holiday-champagne-cocktail-2

This year, a make-ahead cocktail bar worked perfectly. We mixed up a few simple cocktails that could easily be topped with sparkling wine—brunch’s favorite babe—and voila! You have brunch elevated without needing to shake or stir while your guests are mingling.

Simply prepare the base of the cocktails a day or two before your brunch and store them in the fridge in carafes or jars. Set them out before your event, next to a chilled bottle of your favorite sparkling wine—we go with Korbel’s Brut or the Brut Rosé for a pretty twist.

Our three make-ahead holiday cocktails—each to be topped with champagne—included:

  1. The classic orange juice punched up with a splash of citrus vodka (3:1 ratio of OJ to Vodka).
  2. A berry punch which combines equal parts Chambord and pure pomegranate juice.
  3. A gorgeous Holiday Sparkler with rich, tart cranberry juice and mango-flavored vodka. Grab the recipe for this make-ahead batch cocktail below!

Sparkling wine and fruit is a match made in heaven, which is why we loved this Holiday Sparkler Champagne Cocktail. The cranberry juice adds a little tartness, while the mango offers a welcome sweet hint, but not too much since it carried the potency of vodka with it. We all know bubbles scream celebration, so these sparkling wine cocktails are perfect for really any gathering or brunch, during the holidays or otherwise!

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holiday sparkler champagne cocktail (perfect for winter brunch!)

Servings: Makes about 6–7 drinks

holiday-champagne-cocktail-4

Ingredients

  • 6 ounces Finlandia Mango-Flavored Vodka
  • 12 ounces Cranberry Juice
  • 1 bottle of chilled Korbel Champagne

Instructions

  1. In a large carafe or pitcher, stir together the Finlandia Mango-Flavored Vodka and cranberry juice. Cover and chill until ready to serve.
    To Serve:
  1. Pour approximately 3 ounces of the prepared cocktail mixture into each coupe glass or champagne flute. Top each with approximately 4 ounces of the chilled champagne. Serve.

Notes

Recipe from Korbel

https://www.butterlovescompany.com/2017/12/22/holiday-champagne-cocktail/

holiday-champagne-cocktail-3

coffee cake cookies

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coffee cake cookies 1If you enjoy coffee cake then you will LOVE this recipe for coffee cake cookies. These cinnamon streusel topped cakey cookies are a perfect dessert-y breakfast treat in portable form.

Greg has been bugging me to make coffee cake over the past couple weeks and, since I have been on a serious cookie kick—particularly with the holiday season upon us,—I figured why not combine the two for a breakfast ready coffee cake cookie?

coffee cake cookies 6

Coffee cake is known for its warm cinnamon spiced flavor and, if you ask me, the best coffee cakes also include an ample amount of streusel, either tucked within the dough’s layers or generously crumbled on the cake’s top. Bakery-style coffee cake can often be associated with having a moist and dense crumb and a savory subtly identifiable tang. This is thanks to the addition of something like buttermilk or sour cream. To replicate the creamy tang these ingredients bring to traditional coffee cake recipes, without adding too much moisture, I turn to one of my favorite things in all the kitchen: cream cheese. Add a bit of cheese and a dash of cream of tartar and you’ll bring the signature tang and cakey texture of the morning bread to your cookie scoops.

If you are expecting holiday guests, these are a nice option to set out with the morning coffee. They are just as good on the regular, when you need a grab and go bite to accompany your coffee or tea.

One tip to this recipe is to prepare the streusel first and store it in the refrigerator or freezer while you prepare the cookie dough. In order to get the streusel to stay on top of the cookie it is important to scoop the dough and then flatten slightly to create a surface for the streusel to stick to when the cookies expand in the oven. Feel free to adjust the streusel to your preference. This one includes oats and pecans, but those could simply be omitted if you prefer. One small note: if you have big clumps of butter in your streusel they will spread as the cookie bakes, so try to keep the butter bits to about a pea-sized to smaller so that it really clumps up with the flour and sugar.

I also can’t stop thinking about how good an ice cream sandwich would be with these cookies wrapped around coffee ice cream. Doesn’t that sound great? Please someone make that and let me know how it is so that I can live vicariously through you! Or if you stick around it’s more than likely that you’ll see that recipe coming soon since I really am craving it now.

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coffee cake cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: Makes about 16 cookies

coffee cake cookies 6

Ingredients

  • 2 cups all-purpose flour (10 ounces)
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar (210 grams, 7.35 ounces)
  • 1 large egg, at room temperature
  • 1/4 cup full fat cream cheese
  • 1 tablespoon vanilla extract
    For the Streusel:
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter, softened
  • 1/4 cup chopped pecans
  • 1/4 cup old fashioned oats

Instructions

  1. Prepare the Streusel: In a small bowl, mix all ingredients until the butter is incorporated and the crumble forms pea-sized bunches. There may be some lose of oats or sugar, but most should be sticking to the butter. Set in the refrigerator or freezer while you prepare the cookies.
  2. Make the Cookies: Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the cream cheese and egg and mix to thoroughly combine, about 3 minutes. Mix in the vanilla.
  5. With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just incorporated.
  6. Scoop out heaping tablespoons of the dough, rolling them in your hands to create smooth balls, flatten slightly into discs and place each disc onto the prepared cookie sheets leaving at least 3 inches between each. Top each with a generous portion of the prepared streusel and bake for 16 to 18 minutes or until the edges are golden and the centers are just set. Allow to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.
https://www.butterlovescompany.com/2017/12/06/coffee-cake-cookies/

gingerbread with brandied apples

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From Ottolenghi’s Sweet, this dense, robust gingerbread recipe is topped with warm, perfect-for-Fall brandied apples. gingerbread with brandied apples

I’m never been a big birthday person. I love your birthday. I’ll make you a cake. I’ll go to your party. I’ll even plan your party if you want me to! But, my own birthday. Not so much. This year was a bit of a whirlwind and we ended up going out with some friends to a cool bar/magic show in Hollywood, and then ventured out nearby for the rest of the night. It was a ton of fun!

Why am I talking about birthdays? Oh yeah! Because what did I pull out of my gift bag this year?  copy of Ottolenghi’s new cookbook, Sweet. If you’ve cooked from, or have even flipped through the pages to ogle the photos, in Yotam Ottolenghi’s other books, Plenty, Plenty More, or Jerusalem, you’ll know he has a way of turning a mish mash of ingredients into the most visually vibrant and deceptively delicious dishes you can imagine. This time, the master chef is taking on the sweets world along with co-author Helen Goh, and you can probably guess that I was just a little pumped to get baking from this book.

gingerbread slice with brandied apples

As luck would have it, some blogger friends and I are celebrating the best of fall flavors today, which includes the Fall all-star…drum roll please…apples! The autumn favorite fruit is super versatile and I’m so excited to share a plethora of recipes for your perusal below. Whether you’re looking for sweet or savory, everyday or celebration, apples can fit the bill. For my contribution, I turned to my newest cookbook to see what Ottolenghi would do with apples.

gingerbread slice with brandied apples

Enter: Gingerbread with Brandied Apples. This gingerbread recipe yields a cake that is dark in color, dense in texture, and deep in flavor. There is a substantial ginger punch from ground ginger and spicy crystallized ginger. The hefty cup of blackstrap molasses gives it that robust, almost a little bitter flavor. Wondering what the difference between regular molasses and blackstrap molasses is? I got you! Check out these run-downs from Serious Eats and The Kitchn. To make the gingerbread extra special, we’re topping it with apples reduced in a brandy sauce. Honestly, you could just make the brandied apples and use them for an ice cream or yogurt topping and you would not be mad about it. In this case, the brandied apples give the gingerbread a little freshness as the juices seep into the cake’s crevices.

Look around on social for the hashtag #AisforalltheApples to discover all of the apple recipes in this virtual celebration or click through one of the links following the recipe to explore some of my favorite bloggers’ contributions!

slices of gingerbread with brandied apples on the side

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gingerbread with brandied apples

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: Makes one high edged 9-inch springform cake

gingerbread slice with brandied apples

Ingredients

  • 1 cup (300 grams) blackstrap molasses
  • 1/2 cup (100 grams) light brown sugar, packed
  • 1/2 cup (120 grams) granulated sugar
  • 1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
  • 3 large eggs, room temperature
  • Zest of 1 orange
  • 3 1/4 cups (400 grams) all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups (300 ml) just boiled water
  • 1/2 cup (100 grams) finely chopped crystallized ginger
    Brandied Apples:
  • 5 baking apples, such as pink lady, honeycrisp
  • 3 1/2 tablespoons (50 grams) unsalted butter
  • 1/2 cup (120 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Strips of lemon peel from 1 large lemon
  • 3 1/2 tablespoons (50 ml) brandy
  • 3 1/2 tablespoons (50 ml) lemon juice
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.
  2. In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.
  4. Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly). In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.
  5. To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I think vanilla ice cream or whipped cream might be nice here as well.

Notes

Recipe from Ottolenghi's Sweet

https://www.butterlovescompany.com/2017/10/22/gingerbread-brandied-apples/

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

Pensive Foodie’s Mini Bacon Crusted Apple Pies

My Kitchen Love’s Bird’s Nest Caramel Apple Cake

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs & Flour’s Apple Purple Potato Pizza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apple

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farmgirl’s Dabbles Peanut Butter Apple Cookies

Amee’s Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins

Saltnpepperhere’s Honey Apple Muffins

Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing

Baking The Goods’ Apple Cheddar and Thyme Scones

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

Measuring Cups Optional’s Caramel Apple Upside Down Cake

Inspired by the Seasons’ Brussels Sprout & Apple Slaw

Sprouting Radiance’s White Bean and Apple Soup

Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini

It’s a Veg World After All’s Individual Microwave Apple Crisp

Farm and Coast Cookery’s Apple Cider Donut “French Toast”

Ful-filled’s Milopita – Greek Apple Cake

Allo Maman, What’s Cooking’s Apple & Camembert Tarte Tatin

Champagne and Cookies’ Apple Cheddar Galette

What’s Karen Cooking’s Country Apple Bundt Cake with Cardamom Apple Compote

The Foodie and the Fit’s Venetian Bread Pudding with Apples

Flotte Lotte’s Apple Bread with Cinnamon Butter

glazed pumpkin bundt cake with cream cheese filling

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This Recipe for Glazed Pumpkin Bundt Cake with Cream Cheese Filling is perfect for fall. Blooming with warm spices like cinnamon, nutmeg, cloves, and ginger, the moist cake wraps around a tangy, cream cheese filling for a delicious Autumn treat!

pumpkin bundt cake with cream cheese filling

I know I’ve said it before, but I think it bears repeating (as often as possible), pumpkin is one of those magical ingredients that nearly always yields a moist cake. This Glazed Pumpkin Bundt Cake with Cream Cheese Filling is loaded with fall spices like cinnamon, ginger, cloves, and nutmeg. It is the type of fall cake recipe that will smell up your house in the most festive way. You might even forget it is still 90 degrees outside in LA.

It’s funny—no matter what, once the pumpkins and apples come out, I immediately revert to full on New England fall mode. Boots on. Sweaters out. I just love the fall vibe, even if we will head to the beach a day later. It is the unofficial kick-off to the holiday season for me when there are endless festivities!

pumpkin bundt cake with cream cheese filling

This pumpkin bundt cake recipe makes a big cake, so it is perfect for sharing with friends or colleagues or for a fall gathering. It also keeps well if you make it ahead—just cover it and keep in the refrigerator and bring it back to room temperature when you are ready to enjoy.

I’ve been a cream cheese fanatic lately so it is only fitting that the moist pumpkin cake is filled with a creamy, tangy, cream cheese filling. This adds a textural contrast to the cake; an unctuous and rich bite between the tender spiced crumbs.

The entire pumpkin bundt cake is drizzled with a simple glaze of confectioners’ sugar, milk, and vanilla to add a hit of sweetness. With a few components, this cake does take a little more time as it’ll bake for about an hour and you’ll want to let it cool completely before serving. If you’re feeling like a fall recipe, but looking for a quicker pumpkin recipe, hop on over to these Spiced Pumpkin Muffins. Apparently my love of all things fall hasn’t changed a bit since then.

Grab your sweater, a cup of cider, and add this cake to your weekend baking adventures. You’ll fall in love.

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glazed pumpkin bundt cake with cream cheese filling

Servings: Makes one 10-inch bundt cake

pumpkin bundt cake with cream cheese

Ingredients

    Cake:
  • 2 and 3/4 cups (345g) all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pumpkin puree (I use Libby’s; not pumpkin pie filling)
  • 1 cup (200g) packed dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
    Cream Cheese Filling:
  • 12 ounces (336g) full-fat cream cheese (not whipped), room temperature
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
    Glaze:
  • 2 cups (200 grams) confectioners' sugar
  • 3 to 4 tablespoons whole milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F and spray a 10-inch bundt pan with non-stick baking spray. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, ginger, cloves, nutmeg, and salt. In a separate large bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract until thoroughly combined. Gradually whisk the flour mixture into the bowl with the pumpkin and stir until all of the flour is incorporated. Set aside while you prepare the cream cheese filling.
  3. Using a hand mixer or stand mixer fitted with the whisk attachment, beat together the cream cheese, egg, sugar, and vanilla extract until very smooth.
  4. Scoop half of the pumpkin batter into your greased bundt pan and spread it evenly. Spread all of the cream cheese filling evenly on top. Top with the remaining pumpkin batter, spreading to cover so there is no cream cheese exposed (if possible)..
  5. Bake for 55–65 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove from the oven and allow to cool at least an 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a serving dish. Allow cake to cool completely before glazing. To glaze, in a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until moistened. Test the thickness of your glaze by lifting a scoop with a fork and allowing it to drizzle back into the bowl. If it drizzles too thin, add a little more confectioners’ sugar, or if it is too thick and does not smoothly drizzle, add another tablespoon of milk. Drizzle over your cooled bundt cake. Serve! Store leftovers in the refrigerator, covered tightly.

Notes

https://www.butterlovescompany.com/2017/10/16/pumpkin-bundt-cake-cream-cheese/

pumpkin bundt cake with cream cheese filling

dolce de leche cookies

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This recipe for cinnamon spiced Dolce de Leche Cookies from the America’s Test Kitchen cookbook, The Perfect Cookie, yields the perfectly sweet, decadent, warming, party-worthy sandwich cookie.

stack of dolce de leche cookies

Being from Boston, I have always been a fan of the Beantown based America’s Test Kitchen. Their recipes are tested and tested again, so you can feel confident diving into mixing and stirring, knowing your meal will be perfectly seasoned or your pastry will rise just as you imagined. When ATK reached out to me about their latest cookbook, The Perfect Cookie, I knew it was destined to be a new staple on my cookbook shelf.

dolce de leche cookies

With dozens of recipes for classics like Snickerdoodles, Gingersnaps, Sables, and Palmiers, to new stunners like Peppermint Surprise Brownie Bites, Chocolate Peanut Butter Candies, and Cornmeal Olive Oil Cookies, each page of The Perfect Cookie is deliciously bookmark-able. There is even an entire section dedicated to Christmas cookies, which makes me pumped up for my annual holiday cookie baking marathon. In true America’s Test Kitchen fashion, in this cookbook you can expect detailed tips and tricks for achieving the best baking results. Each recipe also has a photograph so you can visualize the cookies you will soon be eating.

These Dolce de Leche cookies are comprised of two cinnamon sugar coated tender sugar cookies, wrapped around a rich, creamy, and caramel-like dolce de leche filling. Dolce de leche is a sweet spread made by boiling sugar with milk. You can certainly make your own or purchase it pre-made. This recipe calls for the latter. These cookies are definitely on the indulgent side—but in the absolutely best way possible!

dolce de leche cookies

There is a little ground anise both in the cookie dough and the filling, which lends a warm licorice flavor to the cookies. If you are so inclined, you could skip the anise for a different, yet still totally delicious, flavor profile. That said, like all the cookies I have tried so far in the book, the America’s Test Kitchen team definitely worked some magic on the recipe details to ensure ultra-tasty results, so I’ve listed the ingredients here exactly as they do.

dolce de leche cookies

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dolce de leche and cinnamon sandwich cookies

Servings: Makes 24 Sandwich Cookies

dolce de leche cookies

Dolce de Leche and Cinnamon Sandwich Cookies from America's Test Kitchen's The Perfect Cookie

Ingredients

    Cookies
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground anise
  • 16 tablespoons unsalted butter, softened
  • 1 cup (7 ounces) granulated sugar, plus 1/2 cup for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
    Filling
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground anise
  • 1 1/2 cups dulce de leche

Instructions

  1. For the cookies: Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, salt, and anise. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, until just combined, scraping down the bowl as needed.
  3. Combine cinnamon and remaining 1/2 cup of sugar in a shallow dish. Scooping out the dough 2 teaspoons at a time, roll into 16 balls, roll around in the cinnamon sugar mixture to coat, and space them 2 inches apart on the prepared baking sheet. Bake until edges are firm, 10 to 12 minutes, rotating the sheet halfway through baking. Let cookies cool on the sheet for 1 minute and then gently place each warm cookie in the cinnamon sugar and turn to coat evenly. Transfer to a wire rack to cool completely. Repeat twice more with the remaining dough.
  4. For the filling: In a small saucepan, melt butter over medium heat. Whisk in cinnamon and anise and cook until fragrant, about 1 minute. Remove from the heat and stir in the dulce de leche until incorporated. Pipe or spread 1 1/2 teaspoons of the filling over the bottom of half of the cookies then top with the remaining cookies pressing lightly to adhere. Enjoy!
https://www.butterlovescompany.com/2017/09/04/dolce-de-leche-cookies/

dolce de leche cookies

simple berry ricotta cake

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When you’re feeling like a slightly sweet, super moist, and surprisingly easy dessert or breakfast option this simple berry ricotta cake might be just what you’re looking for.

berry-ricotta-cake

It is the perfect answer for the plentitude of summer berries basking in the sun on your counter, or the florescent lights of your refrigerator. It is the answer to that extra ricotta left over from your weekend pizza. It is the magic solution to use the three eggs left over in the carton. And, while it is good for finishing up some ingredients that are begging to be used, it is also worthy of an extra trip to the farmers market or grocery store to grab the juiciest looking blueberries or the sweetest raspberries.

Ricotta cheese is a wonder worker in baked goods, yielding an almost guaranteed moist, soft result. This berry ricotta cake has the kind of crumb you can pick up with a light press of the back of your fork.


berry-ricotta-cake

Feel free to personalize this fluffy ricotta cake with your preferred berry combination. Strawberries and blueberries? Blackberries and raspberries? Just like the books you read as a kid, we’re choosing our own adventure here. I imagine a dollop of whipped cream or vanilla ice cream would be welcomed atop this cake for a little extra extra. In fact, I am sure it would be.

I consider this simple berry ricotta cake to be of the perfect summer dessert variety. It is welcoming of summer’s ease and highlights summer produce just right. Call it old fashioned, but this cake is mixed simply with a whisk and spatula. No stand mixer. No hand mixer. No problem!

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simple berry ricotta cake

Servings: Makes a one-layer 9-inch cake

berry-ricotta-cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups whole milk ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/4 cup mixed berries of your choice such as blueberries, raspberries, blackberries, washed and dried
  • A teaspoon or two granulated sugar, for sprinkling

Instructions

  1. Center a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch -diameter cake pan, line the bottom with a circle of parchment paper and lightly coat with nonstick spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt and set aside.
  3. In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth. Fold in the flour mixture with a rubber spatula until just blended. Pour in the melted butter and fold with the spatula until incorporated. Very gently fold in 1 cup of the berries until distributed.
  4. Scrape the batter into the cake pan and dot the remaining 1/4 cup berries over the top. Sprinkle with a little granulated sugar
  5. Bake cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50–60 minutes. Remove from oven and let cool in the pan for 30 or so minutes before transferring to a plate. Enjoy!

Notes

Adapted from Bon Appetit

https://www.butterlovescompany.com/2017/08/08/berry-ricotta-cake/

I hope you find this recipe as tasty as we do. If you give it a try, please do let me know what you think in the comments, or hashtag your photo on social media with #butterlovescompany so I can see how it came out!

Looking for other cake recipes? Check out this Chocolate Marble Loaf Cake or this Lemon Loaf with Lavender Glaze!

berry-ricotta-cake

Hi! I'm Jenna, founder of butter loves company. From holidays to Tuesdays, let's find a way to make every meal special.
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