Time for winter deserts. Cakes, pies like lemon meringue, chocolate anything, bread pudding. Any desert that needs to be baked is usually great in winter. You can still eat ice cream, especially with pie – or not.
Wild Cooking Woman 10/9/25

Let’s try sweet potato cake instead of carrot cake!

Ingredients

1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon salt
3 tablespoon unsalted butter melted, cooled
3 tablespoon vegetable oil
½ cup granulated sugar
½ cup light-brown sugar packed
1 cup sweet potato puree (about 2-3 roasted sweet potatoes)
2 large eggs, room temperature
1 teaspoon vanilla

Instructions

Preset the oven to 350°F. Butter, line with parchment, and flour two 6 inch cake pans.
Sift together the flour, baking powder, cinnamon, nutmeg, cardamom and salt in a large bowl and set aside.
In an electric mixer, paddle the butter, oil, vanilla and sugars until light and fluffy. There should be no clumps of brown sugar.
Add the egg and sweet potato puree and mix until incorporated.
On low speed, add the dry mixture until just incorporated. Mix the last bit of flour with a spatula to avoid over mixing.
Divide the batter evenly between the two cake pans. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean.
Let the cakes cool in the pan for 5 minutes. Then, un-mold and cool completely on racks.
Top the cake layers with your favorite frosting or use my cinnamon cream cheese frosting recipe cream cheese frosting recipe.
To make a four layer cake, I recommend freezing the two baked layers after completely cooling them. Once frozen, they are easier to slice in half. Use a long serrated knife and a cutting board for support.

BTW, I add pineapple, pecans and coconut to my carrot cake so this recipe can be altered to add them. I just use my carrot cake recipe and substitute sweet potatoes for the carrots.

Milk Chocolate-Black Pepper Ice Cream

Ingredients:

8 ounces dark milk chocolate, (at least 35% cacao solids), broken or chopped
1 1/2 cups whole milk
3/4 cup sugar
pinch of salt
4 large egg yolks
1 1/2 cups heavy cream,
2 teaspoons Cognac or brandy
1 tablespoon good-quality ground black peppercorns

Instructions:

Put the pieces of milk chocolate in a large bowl and set a mesh strainer over the top. Then make an ice bath in a larger bowl (or the sink), where you’ll rest the bowl of milk chocolate later.
In a medium-sized saucepan, warm the milk, sugar, and salt. In a separate bowl, whisk together the egg yolks.
Once the milk is warm, slowly pour about half of it into the yolks, whisking constantly, to warm them. Scrape the warmed yolks back into the saucepan and cook, stirring constantly with a heatproof utensil, until the custard thickens and coats the spatula.
Immediately strain the custard over the milk chocolate, and stir until the chocolate is melted and the mixture is smooth. Whisk in the heavy cream, the cognac, then the ground peppercorns.
Rest the bowl of milk chocolate custard in the ice bath, and stir until cool. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. Should the custard get very thick once chilled, whisk it vigorously before adding it to your machine, which will thin it out so it’s pourable.

Strawberry Mousse

1 quart box strawberries (3/4 pound)

1/2 cup granulated sugar

¼ cup confectioner’s sugar

1 cup very cold whipping cream

extra strawberries for topping

Instructions

Set aside the 4 prettiest berries for garnish. Remove the green top but don’t cut the berry.

Clean and slice the remaining strawberries. If they are not sweet enough, add an extra 1/4 cup sugar and a squeeze of lemon juice.

Add the sliced strawberries and ½ cup sugar to a blender or food processor and puree. Remove 1/2 cup of puree and set aside. Do not mix with the whipped cream.

In a cold bowl, add the cream and ¼ cup confectioner’s sugar and beat until stiff peaks form. Then very gently fold in the puree that you didn’t set aside. Don’t overmix, or it will be more like butter than whipped cream.

Divide the remaining 1/2 cup of puree equally (about a tablespoon per serving) between 4 smallish glasses (very pretty) or dessert bowls and top with the strawberry mousse. Refrigerate for at least 1 hour until firm and completely chilled. Top each serving with 1 fresh strawberry and serve.

The 14 best blackberry dessert recipes.

Blackberry Cobbler

This blackberry cobbler features a light and fluffy cake-like topping, rather than the traditional biscuit-style topping. Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Ingredients

Berries:

½ cup white sugar
2 tablespoons cornstarch
6 cups fresh ripe blackberries
¼ cup unsalted butter, melted

Batter:

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
¼ cup unsalted butter, melted
1 tablespoon vanilla extract

Directions

Gather the ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Thoroughly clean your blackberries.
To prepare the blackberries: Whisk sugar and cornstarch together in a small bowl. Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch mixture over top, then toss until evenly coated.
Spread the blackberry mixture into the prepared baking dish.
To make the batter: Whisk flour, sugar, baking powder, and salt together in a mixing bowl until evenly blended. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy.
Pour over blackberries in the baking dish.
Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes.

Banana Split Pie

Yield: 8 serving(s)

Ingredients

8 oz cream cheese, softened
1 1/2 cups powdered sugar
1 c milk
1 pkg instant vanilla pudding (3 oz)
1 1/2 tsp pure vanilla extract or vanilla paste
8 oz crushed pineapple, well drained
1 Graham cracker pie crust (9 oz)
3 medium bananas, sliced
8 oz whipped topping (I prefer whipped cream)
1/4 c chopped pecans, toasted
chocolate syrup
9 maraschino cherries, well-drained

Directions

In a mixing bowl, cream the room temperature cream cheese and powdered sugar. Mix until smooth.
Slowly add 1 cup of milk, mixing as you go.
Add the instant pudding and vanilla. Mix until smooth.
Fold in the drained pineapple.
Line the bottom and sides of the graham cracker pie shell with sliced bananas. Slice bananas just before using so they don’t turn brown.
Carefully pile the cream cheese-pineapple mixture into the pie shell. Top with whipped cream or whipped topping. Cover and chill the pie for a few hours before serving.
Right before serving sprinkle with pecans and drizzle with chocolate.
Top pie with a few cherries.

Achieving Perfectly Grilled Stone Fruit

Prepare fruit. Do not peel. Cut in half vertically. Pit your fruit.
Brush the cut side with melted butter.
Place cut side down over direct heat.
Grill until you see grill marks on the fruit.
Remove the fruit to a baking sheet or similar surface, cut side up. Cover the pan with foil.
Place over indirect heat and cook until the fruit is tender, usually about 15 minutes.

Mascarpone Whip

1 cup mascarpone cheese
2 tbsp honey
½ tsp vanilla paste or pure almond extract for peaches

Whip the cheese with the honey and flavoring. Chill for at least 1 hour before serving.

Baked Brie in Puff Pastry With Apricot or Raspberry Preserves

Ingredients

1 sheet frozen puff pastry, thawed
1(8 ounce) package brie cheese, round
¹⁄₈ cup toasted almond, sliced (optional)
¹⁄₄ cup raspberry preserves or 1/4 cup your favorite preserves

Directions

Preheat oven to 425.
Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place cheese wheel on top (leave rind on).
Place preserves on top of cheese.
Place almonds on top of preserves.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers.

Mini Angel Food Cake

6 tablespoons granulated sugar -divided
4 tablespoons all-purpose flour
½ tablespoon cornstarch
⅛ teaspoon salt
3 large egg whites at room temperature
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat the oven to 325°F (165°C). Position the oven rack in the center.
In a small bowl, whisk together 3 tablespoons of sugar, the flour, cornstarch, and salt. Set aside.
In a medium bowl, use an electric hand mixer on medium-low speed to beat the egg whites and cream of tartar until foamy, about 1 minute. Increase to medium-high and slowly add the remaining sugar. Continue beating until soft peaks form, about 3 to 4 minutes.
Mix in the vanilla extract just until combined.
Sift the flour mixture into the egg whites using a fine mesh strainer or sifter. Gently fold with a rubber spatula until the dry ingredients are fully mixed in. Be careful not to deflate the batter—use slow, sweeping motions from the bottom of the bowl.
Pour the batter into an ungreased 5×5-inch or 5×7-inch baking dish. Set the dish on a rimmed baking sheet.
Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
Immediately invert the baking dish onto a wire rack and cool completely, about 2 hours.

From One Dish Kitchen

Milk Chocolate-Black Pepper Ice Cream

Ingredients

8 ounces (230g) dark milk chocolate, (at least 35% cacao solids), broken or chopped
1 1/2 cups (375ml) whole milk
3/4 cup (150g) sugar
pinch of salt
4 large egg yolks
1 1/2 cups (375ml) heavy cream
2 teaspoons Cognac or brandy
1 tablespoon good-quality ground black peppercorns

Instructions

Put the pieces of milk chocolate in a large bowl and set a mesh strainer over the top. Then make an ice bath in a larger bowl (or the sink), where you’ll rest the bowl of milk chocolate later.
In a medium-sized saucepan, warm the milk, sugar, and salt. In a separate bowl, whisk together the egg yolks.
Once the milk is warm, slowly pour about half of it into the yolks, whisking constantly, to warm them. Scrape the warmed yolks back into the saucepan and cook, stirring constantly with a heatproof utensil, until the custard thickens and coats the spatula.
Immediately strain the custard over the milk chocolate, and stir until the chocolate is melted and the mixture is smooth. Whisk in the heavy cream, the cognac, then the ground peppercorns.
Rest the bowl of milk chocolate custard in the ice bath, and stir until cool. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. Should the custard get very thick once chilled, whisk it vigorously before adding it to your machine, which will thin it out so it’s pourable.

Princess Pamela’s Berry Cobbler (my version)

3 cups fresh blackberries, blueberries, or a mixture
1 1/4 cups all-purpose flour
1 cup sugar
pinch salt
2 1/2 teaspoons fresh baking powder
1 cup milk
2-3 tablespoons butter
grated lemon rind from half of a large lemon
healthy sprinkle of cinnamon

Step 1: Prepare the berries by washing and drying them.

Step 2: Mix the flour, sugar, salt, and baking powder in a large bowl.

Step 3: Add the milk and mix gently until it is a medium-thin batter. Don’t overmix, because you aren’t making bread.

Step 4: Melt the butter in a baking dish, maybe a 9-inch dish. Mine happened to be round.

Step 5: Pour the batter into the baking dish on top of the melted butter.

Step 6: Add the berries on top of the batter. If you like a lot of berries, 3 cups might not be enough. (I like a lot, so I use 4-5 cups.) Add more berries and sprinkle them all over the top of the batter. If you like a lot of “crust” the recipe is perfect with 3 cups.

Step 7: Sprinkle the berries with the lemon peel and cinnamon. Bake at 350F until golden brown. Mine takes about an hour, and I start checking at about 45 minutes. The batter rises and surrounds the berries. The one in the picture is fresh from the oven. It took 75 minutes.

Who Is Princess Pamela? A Southern Cooking Legend Returns

The book, written in 1969, is a collection of recipes from The Little Kitchen, Pamela Strobel’s twelve-seat soul food restaurant, which she opened in Manhattan’s East Village in the 1960s. Orphaned at 10 years old, Strobel was just a teenager when she traveled north from South Carolina to make a new life for herself.

When Southern food experts and brothers Matt and Ted Lee found a well-worn copy of Princess Pamela’s Soul Food Cookbook: A Mouth-Watering Treasury of Afro-American Recipes in a vintage bookstore, they realized there was something special beyond the book’s plain paperback cover. The out-of-print book deserved a second life, so the Lees decided to republish it. In reissuing the book, they took great care to leave Strobel’s words as written, although they tested each recipe and offered suggestions on adjusting the seasonings for today’s reader (which, in my opinion, were completely unnecessary suggestions).

Learn more about this remarkable woman HERE, HERE and HERE.

https://vimeo.com/221482692

Black Forest Cake

This is a party cake. It is huge, and delicious.

Ingredients

Chocolate cake

2 cups (240g) all-purpose flour, spooned and leveled
2 cups (400g) granulated sugar
1 cup (80g) unsweetened Dutch process cocoa powder, spooned and leveled
2 tsp (10g) baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs @ room temperature
3/4 cup canola oil
3/4 cup buttermilk
1/2 cup strong brewed coffee
1 tsp vanilla bean paste or extract

Cherry filling

1 lb (2 cups) Amarena cherries in syrup, drained (you can use the best cherry pie filling you can find instead)
4 teaspoons cornstarch (but not if you use pie filling)
1/2 cup syrup from sour cherries
1/2 cup kirsch
1/4 cup granulated white sugar

Whipped cream frosting

3 cups heavy whipping cream
1/2 cup confectioner’s sugar

Instructions

Preheat the oven to 350 °F. Line the bottom and the sides of 2 9-inch cake pans with parchment paper, then oil and dust with cocoa, and set aside.
Combine the cocoa, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the wet ingredients, except the eggs. Gradually beat the wet ingredients into the dry ingredients.
Gradually beat the wet ingredients into the dry ingredients.
Add the eggs one at a time, beating until well blended. Pour the batter into the prepared pans.
Bake the cakes until a toothpick or thin paring knife comes out clean, about 25 to 30 minutes. Cool the cakes in the pans for 15 minutes, then turn them out onto a rack to cool completely.
If you aren’t using pie filling: In a small bowl, stir together the cornstarch and ¼ cup of the canned sour cherry syrup and set aside.
In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry syrup, kirsch, and sugar to a simmer over medium heat. Once it simmers, add the cornstarch mixture and cook for 1-2 minutes, stirring constantly, until it thickens like syrup and covers the back of a spoon. Remove from the heat and pour over the sour cherries. Let it cool completely.
If you’re using canned pie filling, don’t drain; simply stir Kirsch into the pie filling.
For the whipped cream: In a large mixing bowl with an electric mixer with a whisk attachment, beat the whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Then add the sugar and mix until stiff peaks form, about 1-2 minutes. Don’t overmix or it will curdle.
Cut each cake layer horizontally so that you have four cake layers.
Place the bottom cake layer on a cake turner and brush it with cherry syrup. Spread with whipped cream and spread an additional ring of whipped cream around the edges. Then spoon a quarter of the cherries and syrup on top of the cream, but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides. Then spoon more whipped cream onto the cherries and distribute evenly on top. Place the second cake layer on top and repeat. Repeat with the third layer.
Place the fourth cake layer on top and distribute the remaining whipped cream. If you want a bakery-style cake, lightly frost the outside of the cake with whipped cream and add some chocolate shavings. Chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking. Store the cake in an airtight container in the fridge for up to 3 days.

Chewy Brown Sugar Cookies: These are a brown sugar version of sugar cookies with a touch of molasses. They are rich in flavor, with crispy edges and an almost fudgy center. Follow the directions exactly. They are well worth smiling about.

Cake for 1! Chocolate Mug Cake

Ingredients

6 tablespoons milk, whole or 2%
2 tablespoons neutral oil like canola or vegetable oil
1/4 teaspoon vanilla extract or vanilla paste
5 tablespoons all-purpose flour
2 tablespoons baking cocoa (not heaping)
3 tablespoons sugar
1/2 teaspoon baking powder (be careful, no more than this)
1/4 teaspoon salt
2 tablespoons semisweet chocolate chips (about 15) or a mixture of white and semisweet chocolate chips

Directions

Spray a 16-ounce microwave-safe coffee mug with cooking spray. In a small bowl, combine milk, oil, and vanilla. Add flour, cocoa powder, sugar, baking powder, and salt; stir to combine. Pour into prepared mug, and sprinkle in chips.
Microwave on high until toothpick inserted in center comes out clean, 2-1/2 minutes; mug will be hot. Serve immediately.

Cherry Almond Mousse Pie (my version)

Ingredients

1 can (14 ounces) sweetened condensed milk, divided
1 ounce unsweetened chocolate
1 teaspoon almond extract
1 refrigerated pie shell (9 inches), baked
1 jar (10 ounces) gourmet maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1 cup liquid drained from cherries (and cold water if needed to make 1 cup)
1 small box (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
1/2 cup sliced toasted almonds
Chopped chocolate, optional

Directions

Bake your pie crust blind. Put the crust in your pan, prick it with a fork about 8 times so it will lie flat, line it with parchment paper or aluminum foil, and fill the crust with dried beans or pie weights. Bake at 375F until the edge of the crust is brown, but not too dark, like 15-20 minutes. Then remove the weights and continue baking, without the foil, for another 7-10 minutes. Watch the video below.
In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened – about 4 minutes. Stir in 1/2 teaspoon almond extract. Pour into pie shell; set aside.
Set aside eight whole cherries for garnish. Chop the remaining cherries into big chunks; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in cherry syrup, water, and the remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds.
Pour into baked, cooled pie crust. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

Notes: 1) Check Amazon or wherever you shop for “cherries for old-fashioned cocktails” to get the best cherries for this. I like Collins Bourbon cocktail cherries or Luxardo The Original Maraschino Cherries, although both are a splurge. These jars tend to hold more than 10 ounces, so you need to measure carrefully to get the correct amount. 2) You can use unsweetened baking chocolate like Baker’s Unsweetened Chocolate or a high-cacao, eating chocolate bar like Lindt or Ghirardelli. 3) Use real whipped cream, not the imitation stuff. You get the best flavor if you buy and whip heavy whipping cream. You can get a small container (a pint) and save the rest for your coffee or another delicious dessert.

Sweet Potato Pie

For the crust – single crust

1 cup flour
3 T sugar
1/2 tsp salt
1/2 cup white cornmeal
1 stick cold, cold butter
1 egg yolk
2 T iced water

Combine sugar, flour, cornmeal, add salt in food processor and pulse a few times to blend. Then cut up the butter in small cubes and pulse until it looks like large green peas. (Or use a pastry cutter. And mix until the butter is blended into the flour mixture and looks like little clumps. Then add the egg yolk and iced water and pulse until it holds together. Or mix by hand until it forms a ball. Cover with plastic wrap and refrigerate while you make the filling. OR buy a refrigerated pie crust.

Filling – you need about 2 cups or so

3-4 medium – large sweet potatoes
2-3 large eggs
1 stick butter, melted
1 Tsp cinnamon
1 tsp nutmeg
1 tsp vanilla or vanilla paste
Dash coarse salt
1 cup half-and-half or heavy cream and 1 cup sugar OR 1 ½ cups sweetened condensed milk
Pinch of lemon peel

Bake 3 or 4 medium to large-sized sweet potatoes at 400° for about half an hour until done. They are done when you can stick a fork in them and are soft. Do not overbake. Peel. Mash the peeled potatoes with a potato masher or a mixer until they are smooth and lump-free. If you see any strings, remove them. Add the eggs, butter, spices, salt, vanilla, and cream or milk. I use 2 eggs with heavy cream or 3 eggs with half and half or sweetened condensed milk. Add a pinch of lemon peel – just a small pinch – either fresh or dried.

Put the pie together

If you made your own crust, take the crust and flatten it on a pastry cloth with a dusting of flour. Roll it out until it is about 11-12 inches across, then place it in the pie pan. If you bought a crust, place it in the pie pan and fit it so that it is evenly distributed. Press it to the sides of the pan and crimp the edges with your fingers. Pour in the filling and bake at 350° for about 40 minutes. I like a full pie, so the filling should come up to the rim but not as far up as the crimped edge of the pie crust. Check the pie to see if it is set in the center and don’t let the edges get too brown. If it doesn’t wiggle when you check it, or if a toothpick inserted comes back clean, it is done. Cool completely before cutting.

German Apple Pancake Recipe (my version)

Ingredients

6 large eggs
1 1/2 cups whole milk
1 large Honeycrisp, or Pink Lady apple (I use 2 apples)
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon lemon zest
4 tablespoons granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground or grated nutmeg
1 1/2 teaspoon vanilla extract or vanilla paste
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
Powdered sugar or syrup, for serving

Instructions

Place eggs and whole milk in a medium bowl or blender and let come to room temperature, about 30 minutes.
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Peel and core the apple, then thinly slice.
Melt 4 tablespoons unsalted butter in a 10-inch cast iron skillet over medium heat. Add the apple, sprinkle with 2 tablespoons of the granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground or grated nutmeg. Cook, stirring occasionally, until the apples are soft and lightly caramelized around the edges, about 5 minutes. Meanwhile, prepare the batter.
If mixing in the bowl, add the remaining 2 tablespoons granulated sugar, vanilla extract or paste, and salt to the bowl and whisk to combine, then whisk in all-purpose flour until smooth. Add the egg/milk mixture and whisk until blended. If using a blender, add all these ingredients to the blender and blend until smooth, about 10 seconds. (The blender makes a smooth batter.)
Remove the skillet from the heat and spread the apples into a single layer. Pour the batter evenly over the apples.
Transfer the skillet to the oven and bake until set in the center and puffed around the edges, 12 to 15 minutes. Serve dusted with powdered sugar or with maple syrup.

Apple Slab Pie

Ingredients for Pie

4 refrigerator pie crusts at room temperature
9 cups peeled and thinly sliced apples (I like a mixture of these: Honeycrisp, Courtland, Braeburn, and Granny Smith)
2 cups granulated sugar
2 tablespoons tapioca flour or cornstarch
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla paste or vanilla extract
tiny pinch salt

Ingredients for Glaze

6 tablespoons whole milk
1 tablespoon unsalted butter
1 ¼ cups powdered sugar

Instructions

Preheat the oven to 400°F.
Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18×12 inches.
Prepare a 10x15x1-inch jelly roll pan by either buttering and flouring the pan, spraying with baking spray (Baker’s Joy), or lining with parchment paper with the excess paper hanging over the pan a couple of inches on both short ends.
Place the crust in the prepared pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
In a large bowl, add the apples, sugar, tapioca flour or cornstarch, lemon juice, cinnamon, nutmeg, vanilla or vanilla paste, and a pinch of salt. Stir together until fully combined.
Spread the apples evenly onto the crust.
Again, roll out the last two pie crusts into an 18×12 rectangle. Place them on top of the pan.
Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
Place on a wire rack to cool for 1 hour.
While the pie is cooling, place milk in a small saucepan and heat until warm but not bubbling. Add butter. Let it cool to room temperature and then add powdered sugar.
After the pie has cooled, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice, and serve.

Hershey’s Chocolate Cake with Buttercream Frosting

This is one of the best chocolate cakes ever made. There are a few alterations to the original recipe, which I found in my 1989 Hershey’s Chocolate Cookbook.

Ingredients

1 cup [240 g] full-fat buttermilk, at room temperature
1/2 cup [112 g] unflavored vegetable or canola oil
3 large eggs, at room temperature
1 teaspoon pure vanilla paste or extract
2 cups [284 g] all-purpose flour ( I like King Arthur or Swansdown)
1 cup [200 g] granulated sugar
1 cup [200 g] brown sugar
3/4 cup [75 g] Dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (not kosher)
1 cup [240 g] strong hot coffee

Buttercream

8 oz [226 g] semisweet chocolate (use the best you can find)
3 sticks unsalted butter, at room temperature (Vital Farms or Land O’Lakes)
Pinch salt
3 tablespoons corn or Lyle’s Golden syrup
2 teaspoons pure vanilla paste or extract
2 cups [240 g] confectioners’ sugar

Instructions

Preheat the oven to 350F. Grease two 8 or 9in cake pans and line the bottoms with parchment paper.
Combine the buttermilk, oil, eggs, and vanilla.
In a separate bowl, mix the flour, granulated and brown sugars, cocoa powder, baking soda, baking powder, and salt. Then slowly add the buttermilk mixture. Mix until combined. Slowly pour the hot coffee into the batter and mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, until a wooden skewer or toothpick comes out with the tiniest bit of crumb.
Transfer the cakes to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and let cool completely. Once cool, the cakes can be frosted right away or wrapped in plastic and refrigerated overnight.

For the chocolate buttercream

Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly. Or melt the chocolate in the microwave. Be sure not to get any water in the chocolate, or it will seize and be useless.
In the bowl of a stand mixer fitted with a paddle, beat the butter and salt on medium speed until light yellow and fluffy, about 3 minutes. Add the syrup and vanilla and beat on medium speed until combined. Lower the speed to low and gradually add the confectioners’ sugar. Watch out for plumes of sugar dust if the mixer is going too fast. Beat on low, stopping to scrape down the sides of the bowl as necessary, until smooth and creamy, 6 to 8 minutes. Add the cooled chocolate and mix on low speed until no streaks remain. You may need to mix a few turns by hand, using a spatula or wooden spoon.
Frost when the layers are completely cool.

The Absolute Best Carrot Cake

This is a recipe I got from my friend WCW, and we have made it many, many times hoping to improve it. However, this version seems to be perfect every time.

INGREDIENTS

For the Carrot Cake

2 1/2 cups all-purpose flour or 3 cups cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 tsp ground ginger
dash allspice
2 1/2 cups freshly shredded carrots
1 cup sweetened shredded coconut
8 ozs canned crushed pineapple with liquid
4 eggs
1 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
2 tsp vanilla paste or 2 tsp vanilla extract
1 cup chopped, toasted pecans

For the Cream Cheese Frosting

2 8-oz packages of Philadelphia full-fat cream cheese
1 stick of unsalted butter
2 tsp vanilla paste or 2 tsp vanilla extract
4-6 cups powdered sugar

Very similar to mine

INSTRUCTIONS

Bake the cake

Preheat the oven to 350F. Line two 9-inch round baking pans with parchment, then butter and flour the parchment paper and the sides. You can use baking spray, the kind with flour in it if you like.
Shred the carrots then add coconut and pineapple. Stir to combine and set aside. In another bowl sift together flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl or the mixing bowl of your stand mixer, place eggs, vegetable oil, sugar, and vanilla paste or extract. Combine (on low speed) until thoroughly mixed. Add half of the flour mixture to the egg and oil mixture and mix on low speed or by hand. Then add the remaining flour and stir until completely combined, but no longer. (You are not trying to make bread, so resist overmixing.) Add the carrots, coconut, pineapple with juice, and pecans to the mixture and fold into the batter until well distributed.
Divide the batter evenly between the two prepared cake pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and cool in the pan for 5-10 minutes before transferring to a wire rack. The cakes must be completely cooled before frosting.

Make the frosting

In the bowl of a stand mixer (or large mixing bowl with an electric hand mixer) add room-temperature cream cheese and unsalted butter (I like Vital Farms butter, or Land O Lakes in a pinch). Beat on medium-high heat for a couple of minutes until completely combined with no remaining lumps. On medium speed, beat in 2 tsp of vanilla paste or extract, then add 4-6 cups of powdered sugar, ½ cup at a time.

Frost the cake

Check the cake layers and make sure there are no crumbs stuck to them. If they are uneven, it is ok to slice off the part that is too tall. I usually use dental floss and slice each layer in half to have 4 layers. Put one layer on a plate and spread frosting on top of it. Carefully place the next layer on top of the frosted one, and continue alternating frosting and layers until you get to the top of the cake. I don’t frost the sides, just the top. If you want to frost the sides, make sure you use the larger amount of powdered sugar for the frosting.

Apple Danish Braid with Cream Cheese

Author Sarah Kieffer (from The Vanilla Bean Blog. Sarah is the author of three cookbooks and creator of the popular Pan-banging Chocolate Chip Cookie recipe. She lives in Minneapolis and loves baking and listening to Ella Fitzgerald.) Be sure and look at her website for pictures. That makes it much easier.

Ingredients

3/4 cup whole milk warm (100-110F)
1 large egg, room temperature
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2 1/2 cups (355g) all-purpose flour
2 1/4 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
4 tablespoons (1/2 stick | 57g) European style butter, room temperature
12 tablespoons (1 1/2 sticks | 170g) European style butter, cold, cut in 1/2-inch pieces
Apple Jelly or Apple Butter (apple butter tastes better)

Cream Cheese Filling

6 ounces cream cheese, room temperature
1/4 cup sugar
Pinch salt
1/2 teaspoon pure vanilla extract
1/2-1 teaspoon lemon juice

Glaze

1 cup confectioner’s sugar
2-4 tablespoons whole milk or heavy cream
1/2 teaspoon pure vanilla extract
Pinch salt
1/4 to 1/2 teaspoon lemon juice
1 tablespoon creme fraiche, optional

Instructions

For the easy Danish dough

Grease a large bowl.
In a large liquid measuring cup, combine the milk, egg, yolks, and vanilla.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, sugar, and salt on low. Add the room-temperature butter and mix on low until it is incorporated into the flour and no pieces are visible. Add the cold butter and mix on low, until it is broken down and smashed a bit, but still in 1/2-inch pieces. Add the milk mixture and mix on low until combined. The dough will be very sticky and there will be visible lumps of butter. Using a spatula, scrape the dough into the prepared bowl and cover tightly with plastic wrap, and refrigerate overnight, or for up to 3 days.
The next morning, transfer the dough to a well-floured work surface. Knead 10-12 times, until the dough forms a ball. Cover the top lightly with flour and cover it with a tea towel, let rest until it comes to room temperature. Pat the dough into a 6-inch square and roll into a 16 by 20-inch rectangle. If the dough sticks at all, sprinkle more flour underneath it. Brush any excess flour off the dough, and, using a bench scraper, fold the short ends of the dough over the middle to make three layers, similar to a business letter. This is the first turn.
Flip the dough over (seam side down) and roll into an 8 x 16-inch rectangle. Fold the short ends over the middle, business letter style. Repeat the steps again, for a total of four turns.
On the last turn, gently use the rolling pin to compress the layers together slightly. Wrap the dough tightly in plastic wrap and chill for at least 1 hour before using or keep refrigerated for 2 days.

For the cream cheese filling

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl and add the sugar, salt, vanilla, and 1/2 teaspoon of lemon juice and mix on low until completely combined. Taste the filling, and add a little more lemon juice if the flavor is dull. (The filling shouldn’t taste like lemon, but a little bit of lemon juice will add a bright note to the filling. When tasting, look for a bit of a zing in your mouth that doesn’t scream lemon.) Cover the filling and set aside until ready to use.

For the glaze

In a medium bowl, whisk together the confectioner’s sugar, 2 tablespoons milk, vanilla, and salt (if using the creme fraiche, add here, too). Add more milk, 1 tablespoon at a time, to thin the icing to a preferred consistency. Add 1/4 teaspoon lemon juice, and taste for brightness (add more if needed, but again, you don’t want a lemon flavor here).

To assemble

Cut the Danish dough into two equal pieces. Roll the first piece of dough into a 10 x 14-inch rectangle, using enough flour so the dough doesn’t stick to the surface or the rolling pin. Transfer the piece of dough to a piece of parchment paper (this will make moving the braid much easier). Spread half of the cream cheese filling down the center of the dough, about 1 1/2 inches wide. Top the cream cheese with about 3/4 cup of the apple jelly. Carefully cut 1/2-inch thick strips of dough (a pastry cutter works best here), doing your best to make the strips even and equal on both sides. Starting with the top two pieces, gently twist then cross the pieces over the top of the filling. Continue the same motion of twisting the pieces and crossing them all the way down the braid. When you get to the end of the braid, tuck the loose ends underneath the braid (this way they won’t pop out when baking). Repeat with the second piece of dough.
Move the braids (on the parchment) to baking sheets, and cover loosely with plastic wrap. Let the Danish braid rise until puffy (similar to a marshmallow when pressed), about 1 1/2 hours.
Adjust an oven rack to the lower middle position. Preheat the oven to 350F. (I like to bake mine one at a time, but you could bake them together – adjust oven racks instead to upper and lower middle positions, then rotate sheets to opposite oven racks halfway through baking.
Lightly brush the braids with egg wash. Bake for 25-30 minutes, until golden brown. Transfer the baking sheets to a wire rack and let cool slightly. Drizzle the braids with the glaze.

Apple Fritters

I use 3-4 good cooking apples of different kinds, i.e. Granny Smith, Gala, Honey Crisp, and Cameo. I also use either apple cider or apple juice that I’ve cooked down by half instead of sparking apple cider. I like a combination of cinnamon and nutmeg. Twice as much cinnamon as nutmeg is about right. I always keep vanilla paste in case I don’t have a vanilla bean. Substitute 1 teaspoon of vanilla paste for the vanilla bean.

Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons fresh baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon vanilla paste
2 large eggs, beaten
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
3-4 large apples, peeled and chopped
for the glaze: 1 cup confectioner’s sugar, 2-3 Tablespoons milk, half and half or cream, 1 teaspoon vanilla

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
In a separate bowl, whisk together the eggs, milk, vanilla, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined.
Cook the apples in the butter for about 3-5 minutes until they are partially cooked. They should be soft but now browned. Let cool and fold in the apples.
Heat about 2 inches of oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
Using a cookie scoop or spoon, drop the batter into the hot oil in small batches.
Fry until golden brown on both sides, about 3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Make the glaze and drizzle the glaze over the fritters, or dunk the fritters in the glaze and let drip over a rack sitting on waxed paper.

100-Hour Brownies

Ingredients

Butter mixture:

1 cup (2 sticks) unsalted butter
1 tablespoon espresso powder
1 coffee ice cube

Batter mixture:

4 large eggs
1 tablespoon vanilla paste or extract
2-1/4 cups granulated sugar
1/2 cup Dutch-processed cocoa powder
1 tablespoon espresso powder
1 tablespoon kosher salt
8 ounces 75% cacao chocolate, melted
1-1/2 cups all-purpose flour

Chopped chocolate:

3-1/2 ounces chopped milk chocolate
3-1/2 ounces chopped 75% cacao chocolate
6 ounces chopped 75% cacao chocolate, for the topping

Here’s the hard part: You have to wrap that pan and put it in the fridge for three days.

You read that right. These brownies get chilled for 72 hours. If you’re like me your first question is why—why do we have to wait so long?! I asked Taste Of Home Test Kitchen experts to weigh in.

I don’t have enough refrigerator space to use this way for 4 days. Read HERE to find out if these brownies are worth it.

Lemon Custard Cake

Ingredients

4 cold eggs, separated
3/4 cup flour
3/4 cup sugar
2 cups milk
4 tablespoons melted butter, cooled
Zest and juice of one lemon or 1 teaspoon lemon paste
1 teaspoon vanilla or vanilla paste (optional)

Directions

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F. In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, your choice of lemon , and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.
In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.
Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.
Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.

Learn how to make the chocolate magic cake here.

German Apple Pancake

INGREDIENTS

3 large eggs
1/2 cup whole or 2% milk
1 large Granny Smith, Honeycrisp, or Pink Lady apple
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground or grated nutmeg
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
Powdered sugar or syrup, for serving

INSTRUCTIONS

Place 3 large eggs and 1/2 cup whole or 2% milk in a medium bowl or blender and let come to room temperature, about 30 minutes.
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Peel 1 large Granny Smith, Honeycrisp, or Pink Lady apple. Halve and core the apple, then thinly slice.
Melt 4 tablespoons unsalted butter in a 10-inch cast iron skillet over medium heat. Add the apple, sprinkle with 2 tablespoons of the granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground or grated nutmeg. Cook, stirring occasionally, until the apples are soft and lightly caramelized around the edges, about 5 minutes. Meanwhile, prepare the batter.
If mixing in the bowl, add the remaining 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to the bowl and whisk to combine, then whisk in 1/2 cup all-purpose flour until smooth. If using a blender, add all the ingredients to the blender and blend until smooth, about 10 seconds.
Remove the skillet from the heat and spread the apples into a single layer. Pour the batter evenly over the apples.
Transfer the skillet to the oven and bake until set in the center and puffed around the edges, 12 to 15 minutes. Serve dusted with powdered sugar or with maple syrup.

Just a thought: sometimes I use pears when they are in season. I buy organic, so I don’t peel the fruit. I also use about twice as much fruit as suggested. I like my puff pancake extra fruity.

The (Almost) Best Fudge Brownies

Ingredients

1 cup 8oz/240g unsalted butter, melted and cooled (Use the highest fat butter you can find)
2 tablespoons (30ml) vegetable oil
1 1/4 cups (9oz/260g) white sugar
1 cup (7oz/200g) packed light brown sugar
4 (2oz/57g each) large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (3.5oz/130g) all-purpose flour
1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions

Preheat oven to 175°C | 350°F.
Lightly grease an 8×12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil, and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).
Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT overbeat as doing so will affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.OR 35-40 minutes if you like your brownies well set and firm.NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
After 15-20 minutes, carefully remove them from the pan and allow them to cool to room temperature before slicing them into 16 brownies. They set while they cool. ENJOY!

OPTIONAL ADD-INS:

Crushed walnuts, peanuts (not for me), almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit [I like chocolate chips or chunks and/or toasted, chopped pecans, nothing else]

STORING:

Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes

*For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8×12-inch pan bakes the most perfect brownies — thickness and texture.

TIPS AND TRICKS:

Do NOT overbeat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
Please try not to overbake them. Set a timer if you need to. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top, and dries them out.

Apple Slab Pie

When I was a kid, I used to stop at a little bakery at the foot of the stairs leading up to the train that would take me downtown to the library. I saved my money just to buy a piece of this delish pie every Saturday. When I got older and began traveling, one of the joys of going to Germany was to stop at Kamp’s bakery at the airport or train station and buy a piece or two of this same pie! This is the bomb!

Ingredients

For the Pastry:
5 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon kosher salt
1 ½ cups cold unsalted butter, cubed
3 large egg yolks, beaten
1 ¼ cup water

For the Filling:
12-14 apples (14 cups peeled, cored and sliced)
1 cup granulated sugar
⅓ cup all-purpose flour
Dash of kosher salt
2 teaspoons nutmeg, divided
2 teaspoons cinnamon, divided
4 Tablespoons unsalted butter, cubed

For the Icing:
1 cup powdered sugar
1 ½ Tablespoons milk (more to thin if necessary)
Dash kosher salt
½ teaspoon vanilla

Instructions

In a large mixing bowl, combine flour, baking powder, and salt. Add cubed
butter and combine with a pastry blender until the dough begins to form
crumbs. Using your hands, continue to work the dough until it begins to hold
together when squeezed.
Add beaten egg yolks and water and combine with a spoon or spatula until
the dough comes together in a ball. Cover and refrigerate for 30 minutes.
While the pastry dough is chilling, make the filling by peeling, coring, and thinly
slicing apples into an extra-large mixing bowl.
Combine the sugar, flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt in
a small bowl and sprinkle over the sliced apples, tossing to coat.
Combine remaining 1 teaspoon cinnamon and 1 teaspoon nutmeg in a small
dish and set aside.
After dough is done chilling, preheat oven to 425 degrees F.
Divide the dough into 2 equal halves, one for the bottom crust and one for the
top. Roll out the dough for the bottom crust on a lightly floured surface or silpat
so that it’s just slightly larger than the jelly roll pan (10-inch x 15-inch x 1-inch
pan). This will allow for the extra that you will need to crimp the crust edge
closed.
To easily transfer the crust to the jelly roll pan, use the rolling pin and roll the
crust back onto it.
Unroll the crust off the rolling pin and onto the jelly roll pan, allowing the extra
to drape over the sides and ends. If needed, press the crust into the corners.
Using a slotted spoon, add and evenly spread the apple filling into the
crust. There will be a lot of filling and the apples will seem like they’re piled
quite high, but they will cook down during baking.
Sprinkle the additional cinnamon nutmeg mixture over the apple filling. Dot the
top of the filling with butter.
Roll out the second half of the dough in the same manner as the first half,
making sure to make the top crust big enough to cover the piled apple
filling. Transfer the top crust using the rolling pin method.
Pinch the edges of the crust together by rolling it and tucking it so that it is on
the inside edge of the jelly roll pan. Using the tines of a fork, press the 2 crusts
together and seal the edge all the way around. Prick the top of the crust with a
fork to allow the filling to vent during baking.
Place foil or a larger cookie sheet on the rack underneath the jelly roll pan to
catch any drips that may occur during baking.
Bake at 425℉ for 20 minutes and then reduce the oven temperature to 350℉
and bake for an additional 30 minutes. Cool completely before adding the icing.
For the icing, stir all ingredients together in a small bowl until smooth. Drizzle
over the top.

A few thoughts: You can use Pillsbury’s ready-to-use pie crusts from the grocery store refrigerator case instead of making the crust. I use two packages, using one crust for the bottom and 2 for the top. (I have some crust lovers who eat at my table.) I use a variety of apples, like Gala, Honey Crisp, and Granny Smith, and I always make about 50% more icing, because I love icing, even though it doesn’t love me. I don’t drizzle the icing, I cover the entire pie in icing.

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