Snickerdoodles

After a good amount of trial and error, I've finally arrived at, what is to me, the perfect snickerdoodle cookie. The texture is the right balance of chewy and softness; the flavor is sweet, salty, and spicy. Try these for breakfast with coffee or anytime!
1 1/2 cups butter (3 sticks)
2 1/2 cups sugar
1 Tbsp. vanilla
2 eggs
4 cups all-purpose flour
3 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
Turbinado sugar

1. Beat butter and sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 3 ingredients; beat in to butter mixture until combined. Scoop dough into balls; roll dough balls in turbinado sugar. Place on parchment paper-lined baking sheets.
2. Bake at 350° for 10 to 12 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

Peach Upside-Down Cake

This is probably my very favorite summer dessert—fresh peaches are a must! I first made it last year and never posted the recipe. Because of the abundance of peaches this summer, it has made a regular appearance in our kitchen. The original recipe is from The New Southern Garden Cookbook, which I’ve tinkered with a bit. If you don’t have fresh peaches, plums and nectarines also work well. The addition of cardamom is very subtle but adds a delicious warmth. Allspice is a good substitute.
1/2 cup butter
1 1/2 cups brown sugar, divided
4 peaches, peeled, pitted, and cut into thin slices
1/4 cup butter, softened
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/2 cup milk

1. Melt 1/2 cup butter in a cast-iron skillet over medium heat. Stir in 3/4 cup brown sugar until smooth. Arrange peaches in concentric circles in the butter mixture.
2. Beat 1/4 cup butter and remaining 3/4 cup brown sugar with a mixer until fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 4 ingredients; slowly beat in to butter mixture, alternating with milk, until combined. Spread batter over top of peaches.
3. Bake at 350° for 40 minutes or until done. Allow to cool in pan 10 minutes; using oven mitts, carefully place a plate over top of skillet, and flip skillet over so the cake is released. Serve warm or at room temperature.

Carrot Cake

 For years, I’ve used the same carrot cake recipe. Lately, however, I began to be disappointed by the results, so it was time for a new one. The result is this hybrid of a couple of recipes, modified for my taste preferences. It’s perfect!
2 cups granulated sugar
1 1/3 cups vegetable oil
3 eggs
1 tsp. vanilla extract
2 1/2 cups plus 1 Tbsp. all-purpose flour, divided
2 tsp. ground cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1 cup golden raisins or dried cranberries
1 cup chopped pecans
1 pound carrots, grated
2 Tbsp. diced crystallized ginger
1 cup butter, softened
1 (8-oz.) block cream cheese, softened
1 tsp. vanilla bean paste or vanilla extract
1 (16-oz.) box powdered sugar

1. Beat the sugar, oil, and eggs together with a mixer until blended. Add in vanilla. Beat in 2 1/2 cups flour and next 3 ingredients until blended. Toss raisins and pecans with remaining 1 Tbsp. flour. Add to batter; beat in carrots and crystallized ginger. Pour batter into a lightly greased 13- x 9-inch baking pan.
2. Bake at 350° for 30 to 40 minutes or until done. Cool completely.
3. Beat butter and cream cheese until light and fluffy. Slowly beat in vanilla and powdered sugar until smooth. Spread frosting over top of cooled cake.

Monster Cookies

This is my version of the popular cookie, which is so called because of it's size and because it has all kinds of goodness mixed into the batter. You can use whatever candy/nut/chips you have on hand.

Monster Cookies
1 cup butter, softened
2 cups brown sugar
2 eggs
1 Tbsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. salt
1 1/2 cups old-fashioned oats
3/4 cup peanut butter M&Ms
1/2 cup peanuts
3/4 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup toffee chips

1. Beat butter and sugar until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Beat in flour and next 3 ingredients until thoroughly combined. Gradually add in M&Ms and remaining ingredients. Scoop dough onto parchment paper-lined baking sheets.
2. Bake at 350° for 10 minutes or until golden brown.

Key Lime Bars

1 cup butter, softened

2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar
4 large eggs

1 3/4 cups sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup Key lime juice

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat just until a smooth dough is formed. Press into a parchment paper-lined 13- x 9-inch baking pan.

2. Bake at 350° for 20 minutes or until lightly browned.
3. Stir together eggs, remaining 1/3 cup flour, 1 3/4 cups sugar, and next 3 ingredients in a large bowl; pour over baked crust.

4. Bake at 350° for 25 minutes or until set. Let cool completely in pan; cut into squares.

Spiced Oatmeal Cookies

1 1/2 cups pecans
1 cup salted butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract
3 cups old-fashioned oatmeal
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1 1/2 cups dried apples

1. Place the pecans on a sheet pan, and bake at 350° for 5 minutes. Set aside to cool. Break cooled pecans into pieces.
2. Beat the butter and sugars together until light and fluffy. Beat in eggs and vanilla. Slowly beat in oatmeal, flour, and next 5 ingredients. Add in toasted pecans and dried apples. Scoop batter onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 12 minutes.

French Coconut Pie

My sweet friend Carol Dudley shared this old-fashioned pie recipe with me to make for Mom’s birthday. I reduced the amount of sugar to compensate for the sweetened coconut. According to Mom, the pie tastes best warm, but you can also serve it at room temperature.

3 eggs, beaten

1 cup sugar

1/2 cup butter, melted

1 Tbsp. vanilla

Zest and juice from 1 lemon

1 1/2 cups sweetened flaked coconut

1 (9-inch) frozen piecrust

1. Stir together eggs and next 2 ingredients until blended. Stir in vanilla, lemon juice, and lemon zest.   Pour mixture into piecrust.

2. Bake at 350° for 35 to 45 minutes or until set. Allow to cool for 30 minutes before serving.

Slab Apple Pie

This recipe is inspired by SmittenKitchen.com. I think it's the perfect pie—serving it in squares makes it possible to eat out of hand, no plates required. Leftovers freeze beautifully, wrapped in wax paper. Thaw frozen slices in the fridge, and bake at 350° on a baking sheet for 10 minutes.

3 3/4 cups all-purpose flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 cups chilled butter, cut into cubes
3/4 cup ice water
3 1/2 to 4 lb. apples, peeled, cored, and cut into chunks
Juice and zest of 1 lemon
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

1/4 tsp. cardamom
Pinch of salt
1 egg, beaten with 1 Tbsp. water

1. Place flour and next 3 ingredients in the bowl of a food processor. Add in butter cubes, and pulse until mixture resembles wet sand. With processor water, slowly add ice water to flour mixture, processing just until a dough ball forms. Divide dough in half; wrap each half in plastic wrap. Chill in fridge for at least an hour.
2. Place apples in a large bowl; toss with lemon juice and zest. Stir in sugar and next 6 ingredients.
3. Line a half sheet pan with parchment paper, and lightly grease parchment and sides of pan. On a lightly floured surface, roll 1 dough half into an 18- x 13-inch rectangle. Transfer to prepared baking sheet, pressing dough up sides of sheet pan. Pour apple mixture over crust, and spread evenly. Roll second dough half into a slightly smaller rectangle. Place top crust over apple mixture, and fold the bottom crust’s sides over the edges, pressing them together. Cut small slits to act as vents all over lid. Brush top crust with egg mixture.

4. Bake at 375° for 40 to 45 minutes or until crust is golden. Allow to cool for 1 hour, and cut into squares.

Chocolate Chip Cookies

After 15+ years of making cookies from the same basic recipe, I have come up with a new kind of cookie. The inspiration is a brown sugar cookie from Joy the Baker. This new version uses no baking powder, so the cookies are flat and chewy instead of cake-like. They have the signature salty taste that I love in baked goods, thanks to salted butter and kosher salt. My family taste-testers approve of the change! One recipe makes 36 cookies, using a 2 Tbsp.-size scoop. My next goal: to incorporate oatmeal.

1 1/2 cups butter

2 1/2 cups brown sugar

1 Tbsp. vanilla

2 eggs

4 cups all-purpose flour

4 tsp. baking soda

1 tsp. salt

2 to 3 cups chocolate chips (depending on your preference)

1. Beat butter and brown sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 2 ingredients; beat in to butter mixture until combined. Add in chocolate chips. Scoop dough out onto parchment paper-lined baking sheets.

2. Bake at 350° for 10 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

Brown Sugar-Chocolate Chip Sandwich Cookies

This recipe is a variation of two different recipes from Joy the Baker. It's good with or without the cinnamon.

3/4 cup butter, softened

1 1/4 cups dark brown sugar
1 tsp. vanilla extract
1 egg
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon (optional)

1 cup chocolate chips

Peanut Butter Filling

1. Beat butter and brown sugar on medium speed until light and fluffy. Beat in vanilla and egg until blended, scraping down the sides of the bowl, if needed.
2. Beat in flour, next 2 ingredients, and, if desired, cinnamon until well blended. Add in chocolate chips. Use a 1-tablespoon scoop to place cookie dough on parchment paper-lined baking sheets.

3. Bake at 350° for 10 minutes. Cool on pan for 5 minutes; cool completely on wire racks. Spread Peanut Butter Filling on one side of half of cookies; top with remaining cookies.

Peanut Butter Filling:

4 Tbsp. butter, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
2 Tbsp. milk

1. Beat together all ingredients until smooth.

Strawberry Cornmeal Cake

This cake is terrific with blackberries, blueberries, and peaches—but strawberries are my favorite!

1 Tbsp. butter

1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 pint fresh strawberries, sliced
2 Tbsp. turbinado sugar

1. Preheat oven to 350°. Place 1 Tbsp. butter in a 10-inch cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 4 ingredients in a mixing bowl. Stir in melted butter and next 3 ingredients. Pour mixture into hot skillet. Arrange sliced strawberries on top of batter; sprinkle with turbinado sugar.
3. Bake at 350° for 30 to 35 minutes or until done. Allow cake to cool, and then invert onto a serving plate.

Strawberry Shortbread

3/4 cup butter, melted

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

Zest of 1 orange

1 tsp. vanilla extract

1/4 tsp. almond extract

Sliced strawberries

2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 4 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Arrange sliced strawberries on top; sprinkle with sugar.
2. Bake at 350° for 30 to 40 minutes or until done. Cool completely, and cut into triangles.

Brownie Cookies With Hazelnuts and White Chocolate Chips

This is a variation of a recipe from Joy the Baker Cookbook, which uses macadamia nuts. The chocolate-hazelnut combo tastes just like Nutella. Yummy!
8 oz. bittersweet chocolate chips
3 Tbsp. butter
1 tsp. instant espresso powder
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. baking powder
3/4 tsp. salt*
1 cup sugar
3 eggs
3/4 cup toasted hazelnuts
1 cup white chocolate chips

1. Place chocolate and butter in a microwave-safe bowl. Microwave at HIGH for 90 seconds, stirring every 30 seconds, until chocolate and butter are melted. Stir until smooth. Stir in espresso powder and vanilla.
2. In a mixing bowl, combine flour and next 5 ingredients. Stir in chocolate mixture until smooth. Stir in hazelnuts and white chocolate. Scoop batter onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 11 minutes or until done. (Note: These are best slightly undercooked.) Cool on pans 10 minutes; remove to wire racks to cool completely.

*I used more salt because the nuts are unsalted. If you use salted nuts, reduce the amount of salt to 1/4 tsp.

Hazelnut Shortbread

Chopped pecans or sliced almonds may be substituted for the hazelnuts. Also, this has the texture of cake more than a cookie.

3/4 cup butter, melted

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup chopped, toasted hazelnuts

2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 3 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Sprinkle hazelnuts over top of batter; sprinkle with sugar.

2. Bake at 350° for 25 minutes or until done. Cool completely, and cut into triangles.

Gingerbread With Rum-Soaked Raisins

This recipe is a variation of one from Barefoot Contessa: Back to Basics. I made a few changes based on what I had on hand. It comes together in a snap and smells like the holidays. Yummy!
1/4 cup dark run
1/2 cup raisins
1/2 cup butter
1 cup unsulfured molasses
1 cup sour cream
Zest from 1 orange
2 1/3 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. allspice
1 cup powdered sugar
Juice from 1 orange

1. Combine rum, raisins, and next 2 ingredients in a small saucepan, and bring to a boil. Cook, stirring constantly, until butter melts and mixture is combined. Pour into a mixing bowl. Add in sour cream and next 7 ingredients. Beat until mixture is smooth and creamy. Pour into a lightly greased 8-inch-square pan.
2. Bake at 350° for 30 to 35 minutes or until done. Remove from oven, and allow to cool completely.
3. Stir together powdered sugar and orange juice. Pour over top of cooled gingerbread. Cut into squares to serve.

Best-Ever Blondies

I love blondies and am always trying to improve my recipe. This variation is unusual because you melt the butter before stirring it into the brown sugar. It’s very simple (no mixer required) and absolutely delicious! These have butterscotch morsels, but you can use whatever chocolate-fruit-candy combination you like.
1 cup butter, melted
2 cups brown sugar
2 large eggs
2 tsp. vanilla extract or 1 1/2 tsp. vanilla extract and 1/2 tsp. almond extract
Pinch of salt
2 cups all-purpose flour
1 bag butterscotch morsels

1. Combine melted butter and brown sugar; stir until smooth. Stir in eggs and vanilla. Stir in salt and flour. Stir in flavor options. Pour into a lightly greased baking pan.
2. Bake at 350° for 25 to 30 minutes or until set in the middle. Cool completely on rack before cutting into squares.

Chocolate Sheet Cake

2 cups butter, divided
8 Tbsp. unsweetened cocoa, divided
1 cup boiling water

2 cups all-purpose flour
2 cups sugar
1/4 tsp. salt
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1tsp. vanilla
1 cup butter
6 Tbsp. milk
1 tsp. vanilla
1 (16-oz.) box powdered sugar

1. Melt 1 cup butter in the microwave; stir in 4 Tbsp. cocoa. Add in boiling water. Stir in flour and next 2 ingredients. Stir together buttermilk and next 3 ingredients. Stir buttermilk mixture into chocolate mixture. Pour into a lightly greased half-sheet cake pan.

2. Bake at 350° for 20 minutes.
3. Meanwhile, melt remaining 1 cup butter in microwave. Stir in remaining 4 Tbsp. cocoa. Stir in milk, vanilla, and powdered sugar. Pour over warm cake. Cool and cut into squares.

Banana Pudding

3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe banana
1 package vanilla wafers
2 cups sweetened whipped cream

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours.

Buttermilk Ice Cream

My friend, Jamie, discovered this recipe on smittenkitchen.com. I try to tell myself that store-bought ice cream is as good as homemade, but that’s a lie. The original recipe calls for 12 egg yolks; I only used 6, which worked well. When I first served this, we made peach sundaes—homemade shortbread cookies, buttermilk ice cream, sliced fresh peaches, and homemade caramel—but the ice cream is delicious by itself.

Buttermilk Ice Cream

1 cup heavy cream
1 cup milk
1 1/4 cups sugar
6 egg yolks
2 cups buttermilk
2 tsp. vanilla
Pinch of salt

1. Combine cream, milk, and 1 cup sugar in a heavy saucepan, and bring to a simmer over medium heat.
2. Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl.
3. Remove cream mixture from the heat, and slowly whisk a small amount into the yolks, whisking constantly. Continue whisking in small amounts of cream mixture until all is combined.
4. Return mixture to stovetop, and cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture, and whisk in the buttermilk, vanilla, and salt. Cool completely.

5. Pour mixture into the bowl of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.

Apple Dumplings

I used homemade pastry, but refrigerated pie crusts will work as well. These dumplings are great with ice cream for dessert or alone for breakfast.

1 cup brown sugar

1/4 cup butter

1/4 cup whipping cream
1 tsp. vanilla

1 round pastry

2 apples, cored and cut into slices
1/4 cup granulated sugar
1 tsp. cinnamon

1. Heat brown sugar and butter in a small saucepan over low heat. Cook, stirring often, until butter melts and sugar begins to dissolve. Remove from heat, stir in cream and vanilla, and cook, stirring often, until mixture is smooth.
2. Roll out pastry, and cut into 3-inch circles. Wrap pastry around apple slices, pinching edges to seal. Place in a baking dish, and pour caramel over apple slices. Combine sugar and cinnamon, and sprinkle over apple slices.
3. Bake at 400° for 20 minutes or until done. Serve immediately.