butter loves company

new york food blogger and lifestyle influencer

funfetti cookie dough truffles (no-bake)

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This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all use a little sprinkle in our life right now! Today we are making No-Bake Funfetti Cookie Dough Truffles. Yes, you read that right! Lots of colorful sprinkles, sweet edible funfetti cookie dough, and a smooth white chocolate coating come together in this easy treat. 

These are perfect for anyone out there who likes to sneak a little cookie dough bite when they are baking cookies. I especially like sneaking funfetti cookie dough because of how sweet and vanilla-y it is and because I love the little sprinkle crunches. 

Since we aren’t baking these, we are making edible cookie dough for the truffle centers. We do this by omitting the raw ingredients you’d find in regular cookie dough, namely egg, and using Eagle Brand Sweetened Condensed Milk to act as a sweetener and binder. Since regular all-purpose flour found in cookie dough is also raw, to be extra cautious, we are using almond flour which is just ground almonds and can be eaten without heating. You can also easily use all purpose flour if you just heat treat it first. To heat treat it, I microwave my flour for a minute, stirring every 15 seconds, to heat off any potential bacteria. Do what works best for you!

I grew up eating truffles that my mom made and she always coated them with a chocolate shell, so we are throwing it back to those days and doing the same here. Since these are funfetti on the inside, I stuck with that white chocolate flavor for the coating. You could also use milk or dark chocolate for the coating if you prefer. Use any sprinkles you have on hand to make them your own. 

These truffles come together so quickly you could easily do it as a virtual video project with your loved ones and any kids in the family. I hope you enjoy these treats! If you make them, I would love to see how they turn out, be sure to tag me @butterlovescompany and @eaglebrandmilk so we can see!

Love, and be well.
Jenna

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funfetti cookie dough truffles (no bake)

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Category: Dessert

Servings: Makes 12–14 truffles

funfetti cookie dough truffles (no bake)

Ingredients

  • 2 cups white chocolate chips, divided
  • 2 tablespoons unsalted butter
  • 1/4 cup Eagle Brand Sweetened Condensed Milk
  • 1/4 cup almond flour or heat-treated all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/3 cup sprinkles, plus more for sprinkling
  • 2 tablespoons coconut oil or shortening

Instructions

  1. In a medium microwave safe bowl, melt 1 cup white chocolate chips with the 2 tablespoons butter by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt.
  2. With a spatula, add the sweetened condensed milk and flour to the white chocolate mixture, followed by the sugar, salt, extract(s), and sprinkles. Chill bowl with dough for 5–10 minutes while you prepare the coating.
  3. Make the coating: In a small wide microwave safe bowl, melt the remaining 1 cup of white chocolate chips and the 2 tablespoons of coconut oil or shortening by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt. The glaze should be runny and smooth. If it is not, add a little more of the oil or shortening.
  4. Cover a baking sheet with parchment paper. Using your chilled dough, scoop out heaping teaspoons of dough and roll into little balls to form the truffle. Using a fork, dip a truffle into the glaze to coat and scoop up, letting the extra glaze drip off before transferring to the prepared parchment. Sprinkle with extra sprinkles while the glaze is still wet. Repeat with the rest of the truffles and then allow the coating to solidify before eating. Store the truffles in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.
https://www.butterlovescompany.com/2020/05/19/funfetti-cookie-dough-truffles-no-bake/

maple coconut cookies

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This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

The stay-at-home orders continue and so do the baking adventures—this time we’re having Maple Coconut Cookies! We’re so excited to now have our good news public—after months of secret-keeping we are thrilled to be able to share we’re having a baby boy! While it is a strange time to be pregnant and things have not been as I would have imagined (or any of us could have, for that matter), we are so grateful to be growing our family and to have another sweet mouth to feed in the coming months.

One of the things I am most excited to do when our little babe arrives is to bake together. I know it’ll be some time before his little hands can stir but it makes me smile so hard thinking about it! This Maple Coconut Cookie recipe is perfect for getting kids involved. They are easy to mix together—just 5 steps, no stand mixer required, no dough chilling—and they taste super comforting. They come out really thick and stay moist and chewy inside thanks to Eagle Brand Sweetened Condensed Milk, maple syrup, and sweetened shredded coconut (which also gives them some texture). I also drizzled them with a maple glaze because it really ups the maple flavor. If you happen to have maple or coconut extracts you could also add in a teeny bit to enhance the flavor even further.

You can customize the extra mix-ins to whatever you have on hand right now. We added pecans and white chocolate because I love the combination of pecan and maple, and the white chocolate sounded delicious for extra pops of sweetness. You could omit both or substitute in chocolate chips, sprinkles, dried cranberries, other nuts, whatever your heart desires!

These cookies remind me of a combination of breakfast cookies and maple candy. Something about the maple flavor makes me think of a plate of pancakes and the sweet glaze transports you to a Vermont ski lodge gift shop (For me, at least, that is where I used to buy maple candy! Ha!).

Love, and be well.
Jenna

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maple coconut cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Dessert

Servings: Makes 18-20 cookies

maple coconut cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus 1 egg yolk, at room temperature
  • 1/3 cup pure maple syrup, plus 2 tablespoons more for glaze
  • 1/3 cup Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup white chocolate chips (optional)
  • 1 cup confectioners’ sugar, for glaze

Instructions

  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl or the bowl of an electric mixer, stir together the butter, both sugars, eggs, maple syrup, sweetened condensed milk, and vanilla extract until combined.
  3. Add the flour mixture to the butter mixture along with the shredded coconut, pecans, and white chocolate chips (if using) and stir until the flour is incorporated. Scoop the dough into balls onto the prepared cookie sheets, leaving 3 inches between each scoop.
  4. Bake the cookies until the edges are golden brown, about 12–14 minutes.
  5. Glaze the cookies: Prepare the maple glaze by mixing the confectioners’ sugar and a tablespoon or two of maple syrup in a small bowl. Add just enough maple syrup so the confectioners’ sugar absorbs and the glaze drips slowly but smoothly off the tips of a fork. Drizzle over the slightly cooled cookies and allow the glaze to set before eating.
https://www.butterlovescompany.com/2020/05/04/maple-coconut-cookies/


snickerdoodle blondies

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This snickerdoodle blondies post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all agree the past month has been some combination of unusual, unexpected, anxiety-inducing, scary…the impact of COVID-19 has brought on many different feelings depending on our personal situations. While we adjust to social distancing and staying at home for a bit to help flatten the curve, and allow our amazing health care professionals to do their best jobs at keeping people safe and healthy, many are turning to baking to help cope with the anxieties, entertain the kids, and feed our families. 

This Snickerdoodle Blondie recipe is easy to pull together using various pantry ingredients, including one of my favorites: Eagle Brand Sweetened Condensed Milk. The sweetened condensed milk helps the bars maintain a moist, chewy texture like you find in your favorite snickerdoodle cookies. There are two other components that give these blondies the signature snickerdoodle cookie flavor: cream of tartar and cinnamon. The acid of the cream of tartar gives the cookies a slight tangy taste and the cinnamon is where snickerdoodles get their warmth. We add a little cinnamon in the center of the blondies as well as across the top, so there is no mistake of their snickerdoodle-ness.

The recipe is perfect for getting kids involved, as the process is straight-forward, the measuring and mixing is a breeze, and sprinkling the cinnamon-sugar on the top of the dough is pretty fun if I do say so myself. I hope you enjoy the process of baking these Snickerdoodle Blondies with your families, as I know I will enjoy baking them with you too, virtually!

I love these Snickerdoodle Blondies because the edges have a tiny bit of cakiness and the middles are super fudgy. They are reminiscent of coffee cake flavors but are distinctly more “brownie” in texture. If you are feeling fancy and want to take the baking with kids activity to the next level, you could also frost these blondies and cover them in sprinkles! 

Also, a random bonus: when these are baking they smell exactly like Disneyworld. I’m not sure why, but I know it is true. The kids might like that as well!

Love, and be well.
Jenna

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snickerdoodle blondies

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Dessert

Cuisine: Brownies and Bars

Servings: Makes 16-20 blondies, depending how small you cut them!

snickerdoodle blondies

Ingredients

    Filling/Topping:
  • 3 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons ground cinnamon
    Dough:
  • 1 cup unsalted butter melted and cooled
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup Eagle Brand Sweetened Condensed Milk
  • 2 large eggs
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F. Grease and flour a 9×9 inch square cake pan or line the pan with parchment paper. Set aside.
  2. In a small bowl, prepare the filling and topping by mixing together the granulated sugar, light brown sugar, and ground cinnamon. Set aside.
  3. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Add the Eagle Brand Sweetened Condensed Milk, eggs, and vanilla and slow mix until combined, and then increase speed for a minute to beat until smooth.
  4. In a separate medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. With your mixer on low speed, gradually add this flour mixture to the butter mixture until just incorporated. Scrape half of the dough into the prepared pan and spread with a spatula to create an even layer. Sprinkle half of the cinnamon-sugar mixture across the dough. Scrape the rest of the dough on top of the cinnamon-sugar and spread to cover, making sure to get the dough into the corners. Sprinkle the top with remaining cinnamon-sugar.
  5. Bake until edges are golden and the center no longer wiggles when you gently shake the pan, about 50 to 55 minutes. Allow to cool before slicing.
https://www.butterlovescompany.com/2020/04/02/snickerdoodle-blondies/

eggnog sandwich cookies

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This post was sponsored by Eagle Brand®. All thoughts and opinions are my own.

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Twinkly lights, balsam candles, eggnog, cookies… it’s holiday time, friends! This is also my absolute favorite baking time of year since it is even extra cookie-focused.

One of Greg’s favorite parts of the holidays is eggnog with a little nutmeg on it, so as I was pondering what cookies to make for the cookie boxes I give out, I figured it would be great to incorporate that winter-y classic flavor. 

To achieve the creamy, sweet notes you find in eggnog, I turned to Eagle Brand® Sweetened Condensed Milk. It’s made only with milk and sugar and adds wonderful flavor to both the cookie dough and the filling here. Its smooth texture and thickness gives the cookies just enough moisture without making the dough too wet. 

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Eggnog also has an eggy richness so we’ll use both a whole egg and an extra yolk. For warming spices, turn to cinnamon, nutmeg, and ginger and don’t be shy with them! 

I decided that these cookies would be best with some filling to really accentuate the creaminess you get with a glass of eggnog. You could of course just make the cookies as-is and they will still taste delicious. I like to scoop them smaller than my typical cookie since they will be sandwiched together. 

These Eggnog Sandwich Cookies will be perfect for your cookie swaps, dessert tables, or secret Santas (Who wouldn’t appreciate an edible gift?). 

Xo,

Jenna

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butterlovescompany-eagle-brand-eggnog-cookies-1
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eggnog sandwich cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: Makes about 18 sandwich cookies

butterlovescompany-eagle-brand-eggnog-cookies-1

Ingredients

    For the cookies:
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cups (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar, plus more for rolling if you would like
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup Eagle Brand® Sweetened Condensed Milk
    For the filling:
  • 3/4 cup unsalted butter at room temperature
  • 3 tablespoons Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 3 tablespoons eggnog (or whole milk)
  • 3 cups confectioners sugar

Instructions

  1. Preheat the oven to 350°F. Line two cookie trays with parchment and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Add the sugar and cream until light and fluffy. Add the egg, egg yolk, vanilla extract, and Eagle Brand® Sweetened Condensed Milk, and beat on medium-high until fully incorporated.
  4. With the mixer on low, gradually pour the flour mixture into the butter mixture and beat until incorporated. With a spoon or small cookie scoop, scoop the dough into 1-teaspoon-sized balls, roll in granulated sugar (optional), and place on the prepared baking sheets about 3 inches apart. Bake until edges are golden, about 12–14 minutes. Remove from the oven and let cool on the trays for a couple minutes before transferring to a rack to cool completely.
  5. Meanwhile, prepare the filling. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, cinnamon, ginger, nutmeg, and eggnog until combined. Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
  6. When the cookies are no longer warm, pipe or spread some of your filling onto the insides of half of the cookies. Top with another cookie to create a sandwich and enjoy!
https://www.butterlovescompany.com/2019/12/17/eggnog-sandwich-cookies/
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For another wonderful recipe using Eagle Brand® Sweetened Condensed Milk, see my Pumpking Thanksgiving Trifle.

pecan tart with maple cheesecake filling

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This post has been sponsored by Fisher. All thoughts and opinions are my own.

pecan-tart-cheesecake

You all may want to sit down. Because this recipe is SO good. I need you all to hunker into your seats, grab a fork, and dig into this Pecan Tart with Maple Cheesecake Filling. Here is the low-down:

  • Nutty, crisp, and buttery crust 
  • Sweet, creamy, and tangy filling
  • Smooth, airy whipped cream
  • Caramelized candied pecans

I love baking with nuts any time of year but from fall through the new year, pecans—like Fisher® Chef’s Naturals® Recipe Pecans—take center stage. Fisher is the #1 selling recipe nut brand and super convenient for bakers. You can find them at ACME in the baking aisle (or check out ACME’s mobile app). 

Save today at your local ACME! There is a Stock Up Sale going on at your local ACME, running 10/2-10/15. 

You can also shop Fisher Nuts – Stock Up Sale and save at any of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.

Whether in a pecan pie, pecan sticky buns, spiced nuts, or now, this pecan tart, pecans are seriously a star of the season. This recipe uses Fisher pecans as the base of the tart crust and for the sweet and crunchy candied pecan topping. They’re so versatile and really balance the cool creaminess of the autumn-inspired maple cheesecake swoops. 

pecan tart ingredients
ground pecans

Fisher has been a family-run business since 1922, founded by father and son immigrants, and now, the 4th generation of the family continues to run the company. They have American Heart Association (AHA) certified walnuts, pecans, and almonds, which are gluten free, vegan, non-GMO verified, and preservative-free. This Pecan Tart with Maple Cheesecake Filling can also be made gluten free very easily (it is basically gluten free as-is but just double check your ingredient labels if you want to confirm your version is GF).

  • candied pecans

The tart is surprisingly easy to make, as the tart crust comes together in a food processor, the cheesecake is no-bake and can just be spread into the cooled tart shell, and the candied pecans can easily be made ahead. It is actually best when you make the crust and filling ahead so it has ample time to set in the refrigerator. You can make your own whipped cream or use a prepared option.

This would be perfect for fall gatherings like game day, Friendsgiving or Thanksgiving, or for a nice Sunday dinner. 

Check out a Free 3 Months of Online Cooking Classes via Smart Kitchens with Purchase of 2 Fisher Nuts (in a single transaction).

Xo,

Jenna

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  • maple cheesecake with pecan crust
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pecan tart with maple cheesecake filling

Prep Time: 6 hours

Cook Time: 1 hour

Total Time: 7 hours

Servings: Makes one-fluted 9-inch tart

maple cheesecake with pecan crust

Ingredients

    For the candied pecans (topping):
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 ounces (about 2 cups) unsalted Fisher® Chef’s Naturals® Recipe Pecans halves
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon water
    For the crust:
  • 2 1/2 cups Fisher® Chef’s Naturals® Recipe Pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 4 tablespoons unsalted butter, melted
    For the filling:
  • 2/3 cup heavy cream or heavy whipping cream
  • two 8-ounce blocks (452 grams) full-fat cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1/3 cup pure maple syrup
  • 2 tablespoons cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract (optional, for added maple oomph)

Instructions

  1. Prepare the candied pecans: Preheat oven to 300ºF, line a rimmed baking sheet with parchment paper, and set aside. In a medium bowl, add both sugars, cinnamon, and salt. Whisk until combined. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture, and toss until pecans are covered. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40–45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
  2. Prepare the crust: In the bowl of a food processor, grind the pecans until they are very fine. Transfer to a medium bowl, and stir in the cinnamon, granulated sugar, light brown sugar, and butter until the mixture is well moistened and sticks together when pinched. Press the pecan mixture into the bottom and sides of a 9-inch fluted tart pan. Transfer to the refrigerator to chill for about 30 to 45 minutes (or freezer for about 15).
  3. Center a rack in the middle of the oven and preheat to 350° F. Bake pecan crust for 15-20 minutes or until lightly browned and very fragrant. Remove from the oven and allow to cool completely. Place in the freezer while you prepare the filling.
  4. Prepare the filling: In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), whip the cold heavy cream on medium-high speed until stiff peaks form—about 4-5 minutes. Set aside (if using your stand mixer, scrape the whipped cream into a small bowl so you can use the mixer again for the rest of the filling. No need to clean it between).
  5. In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the cream cheese, granulated sugar, and maple syrup together on medium speed until smooth and creamy, scraping the sides and bottom of the bowl periodically to combine. Add the sour cream, vanilla extract, and maple extract (if using), and beat on medium-high speed until super smooth and combined (no lumps should remain). Using a rubber spatula, fold your whipped cream into the cheesecake filling until combined. Do not overmix as the whipped cream will start to deflate.
  6. Assemble: Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover with plastic wrap or foil, and refrigerate for at least 6-8 hours or overnight until it sets. Gently remove the tart from the pan onto a serving platter. Top with whipped cream and candied pecans. Serve!

Notes

To make this gluten free, just cross check the ingredient labels you choose to ensure there are no hidden ingredients.

You can store leftover cheesecake covered in the refrigerator for 4-5 days.

Filling recipe adapted from Sally’s Baking Addiction.

https://www.butterlovescompany.com/2019/09/25/pecan-tart-with-maple-cheesecake-filling/
pecan tart

Save today at your local ACME! 

chocolate chip and funfetti cookie cake

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Does the thought of a cookie cake make you think of the mall you visited growing up or the work birthdays and events you attend these days? For me it’s both and that’s part of why I love them so much. The other thing I love about them is that they’re so easy to make and enjoy in the comfort of your own home too! Today’s chocolate chip and funfetti cookie cake is a combination of two favorite cookies.

This cookie cake recipe includes instructions to make half the dough chocolate chip and half the dough funfetti. You can swirl the two together by scooping each randomly into the pie dish. OR, you can make it half and half like you would your Friday night pizza order (a half pepperoni and half mushroom and olive in our house). 

funfetti-cookie-cake

Cookie cake is basically a giant cookie that is perfect for slicing and sharing. You get the crisp edges you love in cookies along with super soft and intentionally underbaked centers. To make the cookie cake more, well, cake-y, we add a little cornstarch. It also helps with making the cake soft.

I decided to make this for our first wedding anniversary since Greg REALLY loves cookie cakes. I was going to make funfetti only but he wanted chocolate chip, so here we are with a compromise. This gives you the best of both worlds: melty semi-sweet chocolate, creamy white chocolate, and colorful sprinkles.

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This is really easy to put together since you will be using the same base dough for both. Essentially you will just remove half of the dough while it is naked (aka before adding chocolates and sprinkles). You’ll add the chocolate to the remaining dough, and then swap halves and add the white chocolate and sprinkles. 

Bake this chocolate and funfetti cookie cake in a cake pan or a pie dish. I like using a glass pie dish. You can add some buttercream on top for extra flair. I would recommend just a vanilla American buttercream which is made with butter, confectioners’ sugar, a little milk or cream, and vanilla extract. YUM!

Xo,
Jenna

P.s. If you are in the funfetti mood, you can also check out Confetti Broyé or a Funfetti Pie Crust. Both add a little celebration to the table. 🙂

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chocolate chip and funfetti cookie cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 1 9-inch cookie pie

funfetti-cookie-cake

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg and 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup rainbow sprinkles (not nonpareils)
  • Buttercream frosting for decorating (optional)

Instructions

  1. Place a rack in the middle of your oven and preheat to 350°F. Grease or spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
  3. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla and mix to combine. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Remove half of the dough from the bowl and place it in the empty bowl the flour was just in while you mix the chocolate chip dough.
  4. Add the chocolate chips to the remaining half of dough in the stand mixer. Mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (randomly all over for swirled cake or keeping to one side of the pan if you want a half and half cookie cake). Don’t press the scoops down yet.
  5. Transfer the reserved dough to the stand mixer bowl. Add the white chocolate chips and sprinkles and mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (in between holes of chocolate chip dough for swirled, on the other half of the pan if doing half and half). With your hand, gently pat down the dough so there aren’t any holes.
  6. Bake for 25–30 minutes or until very lightly browned on the edges. Be careful not to overbake as the cookie cake is best when the center is underbaked. 🙂 It will puff up in the oven and then sink as it cools. Top with a buttercream frosting, if desired.

Notes

https://www.butterlovescompany.com/2019/09/15/funfetti-cookie-cake/
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kentucky butter cake

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This butter cake will surprise you. I had never had Kentucky Butter Cake before the random Tuesday when I made this recipe and sat in awe of its deliciousness.

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While the ingredients are uncomplicated, and the cake is seemingly simple with no icing or frosting, you’ll be surprised at the satisfying flavor the moment you take a bite. I officially want to make this Kentucky Butter Cake recipe a weekly occurrence. 

The butter and buttermilk in the cake give it moistness and body and baking it in a bundt pan leaves it with a sweet, thinly crisp exterior that reminds me of the top of a corn muffin from Dunkin’ Donuts. (Or, I guess just Dunkin’ now.) And, if you’ve had one of those, you know how good that flavor and texture is. 

After you bake this rich butter cake, you pierce its warm top with a skewer or toothpick to make tiny little tunnels for your BUTTER SAUCE to seep in. I mean, enough said. The key is to pour the sauce, which you prepare while the bundt cake is baking, over the poked cake while it is still hot and in the pan. It soaks into the crumb of the cake to add flavor and moisture into its crevices.

  • kentucky-butter-cake

I’m not positive where Kentucky Butter Cake got its origin, having just stumbled across it when looking for a simple and delicious vanilla pound cake, but after doing some research it seems to me that the luxurious butter, sugar, vanilla sauce is what makes this butter cake an official Kentucky Butter Cake. Wherever it came from, I’m glad it’s here!

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kentucky butter cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Category: Cake

Cuisine: Dessert

Servings: 1 bundt cake

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Ingredients

    For the Cake:
  • 3 cups/13 1/2 ounces all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter (room temperature)
  • 2 teaspoons vanilla
  • 4 large eggs
    For the Sauce
  • 3/4 cup sugar
  • 1/3 cup butter, room temperature
  • 3 tablespoons water
  • 2 teaspoons vanilla

Instructions

  1. Set your oven rack just below the center and preheat your oven to 325°F. Generously grease and flour a 12-cup bundt pan or spray it generously with a non-stick baking spray. This is important so the the cake will invert cleanly after it is baked.
  2. In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the flour, 2 cups of sugar, salt, baking powder, baking soda, buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and the eggs. Mix on low until the flour is absorbed and then increase the speed to medium to beat for an additional 3 to 4 minutes.
  3. Scrape the batter evenly into the prepared pan. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is baking, place a small saucepan on the stovetop and add to it the 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla. Turn the heat on to low and cook, stirring, just until butter melts but do not bring the mixture to a boil.
  5. When the cake is complete, remove from oven and place on a rack (keep in pan). While it is hot, pierce it all over with a toothpick or skewer to create little tunnels for the sauce.
  6. Pour the hot butter sauce over the warm cake and let the cake stand 5 to 10 minutes, or until sauce is absorbed.
  7. Carefully turn the cake out onto a serving plate and let cool completely (if you can wait that long) before slicing and serving

Notes

Recipe adapted slightly from The Spruce Eats

https://www.butterlovescompany.com/2019/08/15/kentucky-butter-cake/

If you’re looking for other delicious cake recipes, might I suggest:

Berry Ricotta Cake

Pumpkin Bundt Cake

kentucky-butter-cake

kouign-amann recipe (breton butter cake)

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One of the best bites you’ll ever have: the kouign-amann is a croissant-like pastry with layers-upon-layers of buttery, flaky sweet dough with a sugary crisp top and a caramelized sticky bottom.

kouign amann pastry

I can’t even remember the first time I ate one of these perfect pastries because I was swirled immediately into a doughy dreamland. It was the most luscious bite I’d ever experienced and I knew right away it was my new favorite.

  • kouign amann 2

So, What Is a Kouign-Amann?

The kouign-amann pastry (which is pronounced like QUEEN A-MAHN) is a French pastry that originates from the Brittany region of the country. This is why you may also see it referred to as “breton butter cake.” “Kouign-amann” actually comes from the local Breton terms for “butter” and “cake” so you know it going to be good. I’ve heard that it is typically baked into one large round cake shape but any time I have seen it at a bakery, or have made it myself, it is in muffin-like form.

kouign amann pastry

Making It at Home

This is the best kouign-amann recipe that I have found in my tests and is adapted slightly from Joanne Chang in the Flour, Too cookbook. First, you’ll bake the dough base, let it rise, and chill it so it will be easier to roll out. Then, once rolled, you will smear it with a layer of butter. Then comes the folding and rolling lamination process. This is critical to getting flaky layers of dough when you bake. Near the end of your folding and rolling, you introduce some granulated sugar so that some of the layers are lined with sweetness. Lastly, you’ll cut the laminated dough into squares and dip them into (yes, seriously) more sugar, let them rise in a muffin pan, bake, take a bite, and enter dreamland.

  • kouign amann pastry

Kouign-Amann Pastry Recipe

Recipe from Flour Bakery

Makes 12 small cakes

Ingredients:
1 1/4 teaspoon active dry yeast
2 3/4 cups (385 grams) all-purpose flour
1 1/4 teaspoon table salt
1 cup (2 sticks or 225 grams) unsalted butter, at room temperature (it should be very spreadable)
1 1/2 cups (300 grams) granulated sugar, plus more for rolling and coating

Instructions:

  1. In the bowl of a stand mixer fitted with a dough hook, mix together the yeast and 1 cup warm water (about 110°F) until the yeast dissolves and the mixture gets a little foamy indicating the yeast is active. If the yeast doesn’t foam, discard and start again.
  2. To the bowl with the yeast, add the flour, salt, and 1 tablespoon melted butter and mix on low speed for 3 to 4 minutes, or until the dough comes together and is smooth. (If the dough is too wet, add 2 to 3 tablespoons of flour; if it is too dry, add 2 to 3 teaspoons of water.) The dough should be soft and supple and should come away from the sides of the bowl when the mixer is on.
  3. Transfer the dough to the lightly greased bowl and cover with plastic wrap. Allow to proof in a warm area for 1 hour. Then transfer the dough to the fridge and proof it for another hour.
  4. Transfer the dough from the fridge to a generously floured work surface. Roll it into a rectangle about 16 in/40.5 cm wide and 10 in/25 cm from top to bottom. With your fingers, or a small spatula, press or smear the room-temperature butter all over the right half of the dough. Fold the left half of the dough over the butter, and press down to seal the butter between the dough layers. Turn the dough 90 degrees clockwise so that the rectangle is about 10 in/25 cm wide and 8 in/20 cm top to bottom, and flour under and on top of the dough.
  5. Slowly begin rolling the dough from side-to-side into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. If the dough is sticky, feel free to continue flouring the surface as needed to prevent the rolling pin from sticking. Once it is rolled, lift the right third of the dough and flip it over onto the middle third. Then lift the left third of the dough and flip it on top of the middle and right thirds (like folding a business letter). Your dough should now be about 8 in/20 cm wide, 12 in/30.5 cm from top to bottom, and about 11⁄2 in/4 cm thick. Rotate the dough clockwise 90 degrees; it will now be 12 in/30.5 cm wide and 8 in/20 cm from top to bottom, with the folded seam on top. This process of folding in thirds and rotating is called turning the dough.
  6. Repeat the process once more, patiently and slowly rolling the dough into a long rectangle, flipping it upside down as needed as you roll it back and forth, and then folding the dough into thirds. The dough will be a bit tougher to roll out and a bit more elastic.
  7. Return the dough to the baking sheet and cover it completely with plastic wrap, tucking the plastic wrap under the dough as if you are tucking it into bed. Refrigerate the dough for about 30 minutes. This will relax the dough so that you’ll be able to roll it out again and give it more turns. Don’t leave the dough in the fridge much longer than 30 minutes or the butter will harden too much and it won’t roll out properly.
  8. Remove the dough from the refrigerator and place it on a well-floured work surface with a long side of the rectangle facing you and the seam on top. Again, roll the dough into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. Sprinkle 3⁄4 cup/150 g of the sugar over the dough and use the rolling pin to gently press it in. Give the dough another fold into thirds and turn as directed previously. The sugar may spill out a bit. That’s okay, just scoop it back in.
  9. Once again roll the dough into a rectangle 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. Sprinkle the remaining 3⁄4 cup/150 g sugar over the dough and use the rolling pin to press the sugar gently into the dough. Give the dough one last fold into thirds and turn. Return the dough to the baking sheet, cover again with plastic wrap, and refrigerate for another 30 minutes.
  10. Meanwhile, liberally butter the cups of the muffin tin and set aside.
  11. Remove the dough from the refrigerator. Sprinkle your work surface generously with sugar, place the dough on the sugar, and sprinkle the top with more sugar. Roll the dough into a long rectangle 24 in/61 cm wide and 8 in/20 cm from top to bottom. The sugar will make the dough gritty and sticky, but it will also make the dough easier to roll out. Using a chef’s knife, cut the dough in half lengthwise. You should have two strips of dough, each 24 in/61 cm wide and 4 in/10 cm from top to bottom. Cut each strip into six 4 in/10 cm squares.
  12. Working with one square at a time, fold the corners of the square into the center and press down so they stick in place. Shape and cup the dough into a little circle, and press the bottom and the top into more sugar so that the entire pastry is evenly coated with sugar. Place the dough circle, folded-side up, into a cup of the prepared muffin tin. It will just barely fit. Repeat with the remaining squares. Cover the tin with plastic wrap and let the cakes proof in a warm place (78°F to 82°F/25°C to 27°C is ideal) for 1 hour to 1 hour and 20 minutes, or until the dough has pouffed up.
  13. About 20 minutes before you are ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven.
  14. When the dough is ready, place the muffin tin in the oven, reduce the heat to 325°F/165°C, and bake for 30 to 40 minutes, or until the cakes are golden brown. Remove the cakes from the oven and let them cool just until you can handle them, then gently pry them out the muffin tin onto a wire rack and leave them to cool upside down. They are extremely sticky and will stick to the muffin tin if you don’t pop them out while they are still warm. Let cool completely before serving.
kouign amann recipe
kouign amann recipe



5 Tips for Hosting a Fancy Last Minute Dinner Party

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This post has been sponsored by Delizza. All thoughts and opinions are my own.

Sometimes, you have time to plan for a dinner party in advance. Other times, you want to take advantage of the moment and get together at the last minute. Don’t let the fear of hosting stop you from inviting friends or family over. Because we are relatively new to New York and still trying to meet people, I always like to keep some last-minute dinner party tricks in my back pocket in case we have a last-minute opportunity to invite people over.

  • Dinner Party Tips

We recently had a few friends by, and I was so grateful to have these Delizza Mini Chocolate Mousse in my freezer so I could focus on just making dinner in time. I actually remember my mom used to keep the cream puffs on hand when I was growing up for the very reason of hosting fancy last-minute parties. People would be so impressed and she would be able to stay stress-free. You all know how much I love to cook, but sometimes you simply have to keep it easy!

Here are 5 tips for throwing together a last minute dinner party that feels fancy-pants:

  • Last Minute Dinner Party Tips Delizza
  1. Less is more for decor – Don’t worry if you don’t have time to set up an elaborate tablescape. Simply let your meal be your centerpiece. Leave a carafe of water and a bottle of wine in the middle of the table (if you’d like) and serve dinner right at the table in big dishes. It will make everyone feel comfortable to help themselves to more. If you have a few unscented candles on hand, scatter them on the table to add some atmosphere.
  2. Spruce up your water – Something super simple that can feel fancy is some amped-up water. Fill a pitcher with water and thin slices of fruit or fresh herbs. Lemons, limes, orange, cucumber, and mint are great additions to your regular H2O. Add this to the dinner table ‘centerpiece.’
  3. Get the guests involved – Ask your guests to help with some of the prep, whether that is dressing a salad, opening a bottle of wine, slicing bread, or setting the table.
  4. Pass the pasta – If you don’t have time to run to the grocery store or make an elaborate braise or sauce, turn to a pantry staple that still feels indulgent. Pasta is cost effective and, if you get a shape that is a little out of your norm, say bucatini or cavatelli, it will feel special. All you need from there is a little butter, salt, pepper, and Parmesan, and you’ll be able to make a tasty and fancy-feeling meal.
  5. A frozen dessert is essential – If you’re going to be making dinner last minute, then you definitely don’t want to worry about making something from scratch for dessert. The Delizza Mini Chocolate Mousse is perfect for us. They have a crunchy Belgian chocolate crust, a smooth filling, and little sprinkles on top. They are reminiscent of the fancy desserts you might find at a nice restaurant during a night on the town. Delizza also makes Belgian Mini Eclairs and Mini Cream Puffs like my mom used to keep on hand. If you want to see where they are sold near you, here is their store locator!
  • Mini Chocolate Mousse

With these couple quick tips, you can be ready to party in no time!

coffee toffee cookies

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coffee cookie scoops

The rich flavor of espresso combined with the sweet, caramelized crunch of toffee meet in this crisp-chewy coffee toffee cookie, perfect for the holidays. This a cookie for coffee lovers, ‘not-too-sweet’ people, and cookie-for-breakfast people. (Raises hand.)

I’ve been working on my holiday cookie baskets for friends and neighbors and was reminiscing with Greg about our favorite new cookies of the year. I make quite a few cookies each week so there was a lot to think about. Some of them were too light or summery for inclusion in a holiday gift tin (Although I’m usually not picky, just prioritizing time, ha!). One of the standouts from the year was these Coffee Toffee Cookies which originated from America’s Test Kitchen. The first one or two times I made them we loved them and the only tweak I thought I would make for personal preference was to go even stronger with the coffee flavor to give them a little oomph so they didn’t spread so much. That’s where we are here.

These cookies are noticeably java flavored, using instant espresso dissolved in warm water, and they have little bits of crunch from Heath toffee bits. Since there is a bit of melted butter and sugar, the cookie is at the edge of ‘stick to your teeth’ chewy, which I love, but also not overly sweet.

Coffee cookie scoops

coffee toffee cookies
adapted from america’s test kitchen
makes about 14-16 3-inch cookies

ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 10 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (4 1/2 ounces) toffee chips (I used Heath milk toffee bits)
  1. Position oven racks in the middle thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of your electric mixer fitted with the paddle attachment, whisk espresso powder and hot water together until espresso powder dissolves (you may need to swirl it with a spoon if the attachment doesn’t catch the bottom). Add the melted and cooled butter and the granulated sugar and mix until combined. Mix in the eggs, one at a time, and then vanilla until smooth.
  4. With the mixer on low speed, slowly add the flour mixture into the butter coffee mixture until incorporated. Swirl in toffee chips.
  5. Scoop cookie dough and place onto prepared cookie sheet, leaving 3 inches between each scoop since they tend to spread a little. Bake until puffy and the edges are set but the middles still look a little wet, 14-16 minutes. Let cookies cool slightly on the sheets before transferring to a rack to cool completely.

Enjoy cookies for breakfast? You might also like these coffee cake cookies.

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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