Beat cream cheese in the bowl of a mixer fitted with the paddle until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners’ sugar; add vanilla. Mix until smooth, about 1 minute. Use immediately.
1 cup sifted all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
Brown Butter Icing:
(my favorite cake recipe)
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon (or almond, or whatever you like)
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
Preheat the oven to 350 degrees. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
1 cup toasted slivered almonds
3 tablespoons grated zest plus 3 tablespoons juice from 3 lemons
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
grind lemon zest and almonds until coarsely ground. Set aside.
Beat butter in large bowl until light and fluffy. and add 1/2 cup confectioners’ sugar. Beat until fully incorporated. Scrape the sides and bottom of bowl with a rubber spatula and add vanilla. Mix until incorporated.
Add flour, salt, and almond-lemon mixture and mix until dough comes together.
With rubber spatula, scrape down sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.
Meanwhile, arrange oven rack in middle position and preheat oven to 350°F.
Using a 1 tablespoon measure, scoop dough out and quickly roll between palms into a ball. Arrange balls on an ungreased baking sheet, spacing them 1/2 inch apart. Lightly press cookies down to 1/2 inch thickness. Bake cookies until golden brown on bottom and pale golden on top, 15 to 20 minutes. Transfer baking sheet to cooling rack and cool cookies on sheet for 5 minutes. Transfer cookies directly to cooling rack and cool completely, about 1 hour.
For the glaze, in a small bowl, whisk together remaining 1 cup confectioners’ sugar and lemon juice until smooth. Arrange the cooling rack in a rimmed baking sheet or set it over parchment or aluminum foil to catch any drips. Dip tops of cookies in glaze and transfer to prepared rack, glaze side up. Allow glaze to set, about 15 minutes, before serving.
Cookies will keep in an airtight container for up to 1 week.
3 cups whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan 1 cup dark brown sugar
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350° degree oven, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.
Prep time: 10 min - Cook time: 30 min
4 tbsp unsalted butter, melted
1 c packed brown sugar
1/2 granulated sugar
1 large egg
1/2 chunky style applesauce
1 1/2 c old fashioned rolled oats
1 1/4 c flour
1/2 tsp baking soda
1/4 tsp baking podwer
pinch of salt
1 cup raisins
1 3/4 c confectioners sugar
3 tbsp maple syrup
preheat oven 350○
put butter and sugars in bowl and mix till combined. add egg and applesauce. mix until well blended. stir in oats, flour, baking soda & powder, salt, then raisins.
drop dough into baking sheets, spacing 2” apart. bake cookies until golden, let cool completely.
whist confectioners sugar, syrup, and 3 tbsp water until smooth. drizzle over cookies and let set.
(makes about 2 1/2 dozen larger sized cookies.)
1 medium sized pot, parchment, and an 8” square baking dish
1 stick of butter
1/2 c brown sugar
1 c white sugar
2 large eggs
3/4 c flour
1/2 c cocoa
pinch of salt
tbsp of vanilla
preheat oven 350○
melt butter in pot over stove.
remove butter from heat, let cool about a minute, then add sugars (use the pot as your bowl; it saves on dishes) mix well.
add eggs, flour, cocoa, salt, and vanilla, mix well.
line dish with parchment, pour in batter, pop in oven.
bake 20-25 minutes, test with knife in the center and remove when only a few crumblings cling to knife.
2 1/2 cupsall-purpose flour
1 teaspoonbaking powder
1 teaspoonbaking soda
2 teaspoonsground cinnamon
1/2 teaspoonground nutmeg
1/2 teaspoonground cloves
1/2 cupbutter, softened
1 1/2 cups whitesugar
1 cupcanned pumpkin puree
1 teaspoonvanilla extract
2 cupsconfectioners’ sugar
1 tablespoon meltedbutter
How to make it
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.