Tag Archives: Desserts

Vintage Cake Recipes!

Vintage Cake Recipes!

Pineapple Upside-Down Cake

Our family has been making this cake for three generations. It was one of my mom’s favorites. Adding pineapple juice to the cake batter gives it an extra quick. This cake’s origin can be traced to the Dole company’s contest in 1925 for the best recipe using Dole’s canned pineapple. And the winning recipe was a pineapple upside-down cake recipe!

Serves 10 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch kosher salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • ¼ cup pineapple juice

Pineapple topping

  • ¼ cup butter, melted
  • ½ cup light brown sugar
  • 10 pineapple ring slices (fresh or canned)
  • 10 maraschino cherries
  • Whipped cream for serving (optional)

Directions

  1. Preheat the oven to 375°F (191°C). Grease a 10-inch round cake pan
  2. Prepare the cake first. Sift the flour, baking powder, and salt in a large bowl. Set aside.
  3. Cream the butter and sugar with an electric mixer fitted with the whisk attachment until fluffy, about 8-10 minutes. Add the vanilla.
  4. Add 1 egg at a time and beat until well incorporated.
  5. Add the flour in 3 increments, alternating with the milk and pineapple juice. Beating slowly at first and increasing speed to medium as the flour is incorporated into the batter after each addition.
  6. Pour the melted butter into the bottom the cake pan and arrange the pineapple ring slices. Add a cherry in the middle of each ring.
  7. Top evenly with the brown sugar.
  8. Add the cake batter over the pineapples, evenly smooth with a spatula.
  9. Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Remove from the oven and let cool for 10–15 minutes before carefully tipping the pan over and easing the cake out on a serving plate.
  11. Serve warm or chilled, with whipped cream if desired.

Nutrition (per serving)

Calories 398, fat 17 g, carbs 58 g, sugar 13 g, Protein 5 g, sodium 315 mg

 

 

New York Strawberry Cheesecake

This rich cheesecake is about to become your favorite recipe! You can substitute any berry you like, but strawberry is always a good choice.

Serves 12 | Prep. time 30 minutes | Cooking time 60 minutes

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ cup graham cracker crumbs
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg, at room temperature

Filling

  • 4 (8-ounce) blocks cream cheese, at room temperature
  • 2 cups sugar
  • 2 tablespoons all-purpose flour
  • 5 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ cup full-fat sour cream, at room temperature

Glaze

  • 6 cups fresh or frozen strawberries, diced
  • ½ cup sugar

Directions

  1. Preheat the oven to 400°F (204°C) and butter an 8-inch springform pan.
  2. Prepare the crust. In a bowl, combine the flour, graham crumbs, sugar, salt, and butter. Mix until the mixture is crumbly. Add the egg and stir until a soft dough forms.
  3. Press the dough into the bottom and an inch up the sides of the pan. Bake for 15 minutes or until it is a light golden brown. Set it aside to cool.
  4. Reduce the oven temperature to 325°F (163°C).
  5. For the filling, beat the cream cheese until smooth. Mix in the sugar and flour on low speed until smooth. Scrape down the sides of the bowl.
  6. In a separate bowl, beat the eggs. Add the lemon zest, lemon juice, salt, and vanilla extract. Add the sour cream and mix well.
  7. Fill the crust with the prepared filling and bake for 60 minutes, or until the cake edges are set one inch in from the pan edge. When you nudge the pan, the middle should jiggle.
  8. With the oven door propped open, leave the cheesecake to cool for 1–2 hours. The center will set as it cools.
  9. For the glaze, combine the sugar and strawberries in a saucepan and cook over medium heat until the mixture boils, becomes clear, and thickens, stirring frequently.
  10. Let the glaze cool to room temperature. Pour the mixture over the cheesecake that has been allowed to cool. Keep the cake in the refrigerator until ready to serve.

Nutrition per serving

Calories 1032, fat 46 g, carbs 136 g, sugar 103 g, Protein 26 g, sodium 1092 mg

 

 

Cherry Jello Poke Cake

The name of this cake seems crude to many, but this was an advertising invention of the late 70s. Poke cake received accolades for its colorful appearance and unique taste after its first appearance in the late 70s as print advertising. The cake is said to be developed by General Foods Kitchens.

Serves 6–8 | Prep. time 15 minutes | Cooking time 30–35 minutes | Chilling time 3-4 hours

Ingredients

  • 1 (2-layer size) pack white cake mix
  • ½ cup maraschino cherries, plus more for garnish
  • 3 ounces cherry flavor Jell-O powder
  • 1 cup boiling water
  • 1 cup cold water

Cream cheese icing

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Directions

  1. Prepare the cake as directed on the pack. Add the cherries and stir to mix well. Add the batter to a greased 13×9-inch baking pan. Bake for 30–35 minutes at 350°F (177°C).
  2. Let cool for about 15 minutes. Poke the cake at ½-inch intervals with a fork.
  3. Dissolve the Jell-O in the boiling water.
  4. Pour in the cold water and mix well. Pour the mixture over the baked cake.
  5. Refrigerate for 3–4 hours to set.
  6. While the cake is chilling, prepare the cream cheese icing. Add the cream cheese, butter, salt, and vanilla to the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft and smooth. Add the sugar in 3 increments, beating at low speed when first adding the powdered sugar and on medium-high speed until the powdered sugar is well incorporated.
  7. Top the cooled cake with the cream cheese frosting evenly with a spatula.
  8. Slice and serve garnished with maraschino cherries.

Nutrition per serving

Calories 363, fat 14 g, carbs 49 g, sugar 28 g, Protein 12 g, sodium 372 mg

 

 

Chocolate Mayo Cake

This cake is made with basic cake ingredients and one unusual one: mayo. It’s great for a quick dessert when you aren’t feeding a crowd.

Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 3 tablespoons cocoa
  • 1¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ cup mayonnaise
  • ¾ cups water
  • 1½ teaspoons vanilla

Directions

  1. Preheat the oven to 350°F (177ºC).
  2. Grease a 9-inch round cake pan and line the bottom with waxed paper.
  3. In a large bowl, sift together the dry ingredients.
  4. Add the mayonnaise, water, and vanilla and mix well.
  5. Pour the batter into the prepared pan.
  6. Bake for about 30 minutes or until a cake tester comes out clean.
  7. Remove the pan from the oven.
  8. Let the cake cool, top with chocolate frosting, and serve.

Nutrition per serving

Calories 397, fat 20 g, carbs 50 g, sugar 25 g, Protein 3 g, sodium 340 mg

 

 

Lazy Daisy Cake

This cake from the 1940s takes some basic ingredients and makes them heavenly!

Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 cups sugar

Topping

  • ½ cup salted butter, melted
  • ¾ cup packed light brown sugar
  • 6 tablespoons whole milk
  • 1½ cup shredded coconut

Directions

  1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, baking powder, and salt.
  3. In a medium saucepan, cook the milk and butter over medium heat until the butter melts. Mix in the vanilla extract.
  4. Mix the eggs and sugar with an electric beater on medium speed for about 6 minutes or until pale and thick.
  5. Fold in the flour and milk mixture alternately using a rubber spatula until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow 10–15 minutes for the cake to cool.
  9. Preheat the oven to broil.
  10. For the topping, in a medium bowl, combine the butter, brown sugar, butter, milk, and coconut. Evenly distribute the topping over each cake. Broil for 3–4 minutes until the topping starts to brown. Serve the cake warm.

Nutrition per serving

Calories 855, fat 37 g, carbs 124 g, sugar 89 g, Protein 11 g, sodium 485 mg

 

 

Lane Cake

This delectable cake is made with pecans, syrup, cherries, and more. With its boiled frosting, it is guaranteed to be a crowd-pleaser.

Serves 16 | Prep. time 30 minutes | Cooking time 35 minutes

Ingredients

For the cake batter

  • 8 eggs, at room temperature, separated, divided
  • 2 cups sugar, divided
  • 2¾ tablespoons cake flour
  • 1 cup milk
  • 1 cup butter, room temperature
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract

For the filling

  • 1½ cups sugar
  • ½ cup butter
  • ½ cup shredded coconut
  • 1 cup pecan halves, chopped
  • 1 cup candied red cherries, chopped
  • ½ cup sultana raisins, chopped
  • ¼ cup bourbon or medium sherry

For the frosting

  • 1½ cups sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375°F (191°C).
  2. Grease two 9-inch round cake pans and line the bottoms with waxed paper.
  3. Separate the eggs and place 6 of the whites in a bowl. Place all 8 yolks in a saucepan and set aside the remaining 2 egg whites.
  4. Beat the 6 egg whites until stiff. Very gradually incorporate 1 cup of the sugar and beat until stiff peaks form.
  5. In a separate bowl, combine the cake flour, milk, butter, baking powder, salt, vanilla, and 1 cup of sugar.
  6. Beat on low speed until well combined, and then increase the speed from low to medium and beat for 4–5 minutes. Fold in the whites.
  7. Pour the cake batter into the pans and bake for 35 minutes, or until set.
  8. Cool for 10–15 minutes in pans on wire racks, then carefully remove the cakes from the pans and remove the paper. Cool completely.
  9. Prepare the filling: To the egg yolks in the saucepan, add 1½ cups sugar and ½ cup butter.
  10. Cook over medium heat, stirring constantly until slightly thickened, about 5 minutes.
  11. Add the coconut, pecans, cherries, raisins, and bourbon or sherry and stir to combine.
  12. Cut each cake layer in half horizontally.
  13. Assemble a four-layer cake with the filling between the cake layers.
  14. For the frosting, bring the sugar, corn syrup, water, and salt to a boil in a saucepan over medium heat.
  15. Boil without stirring to 240°F or until the softball stage is reached.
  16. Remove the pan from the heat.
  17. Beat the reserved egg whites at high speed until soft peaks form.
  18. Pour the syrup into the egg whites in a thin stream while constantly beating them.
  19. Add the vanilla extract and continue beating until the mixture is thick.
  20. Frost the cake and serve.

Nutrition per serving

Calories 514, fat 14 g, carbs 82 g, sugar 56 g, Protein 7 g, sodium 70 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cake Forgotten Recipes: Old-Fashioned Cake Classics That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Doughnut Recipes

Delicious Doughnut Recipes

Vanilla Baked Doughnuts

Serves 10 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup sugar
  • ½ cup whole milk
  • ½ cup sour cream
  • ¼ cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 ounces white chocolate, diced
  • ⅓ cup rainbow sprinkles

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and ground nutmeg.
  3. In another bowl, whisk together the eggs, sugar, milk, sour cream, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, microwave the white chocolate until melted. Glaze each baked doughnut with the melted chocolate.
  8. Sprinkle with rainbow sprinkles and let them set before serving.

Nutrition (per serving)

Calories 131, fat 5 g, carbs 18 g, sugar 10 g, Protein 2 g, sodium 38 mg

 

 

Pumpkin Spice Doughnut Holes

Serves 8 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • Pinch of salt
  • 1¼ cups pumpkin puree
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 5 cups vegetable oil, for frying

Rolling

  • ¾ cup sugar
  • 3 tablespoons pumpkin pie spice

Directions

  1. In a large bowl, mix the pumpkin puree, egg, melted butter, and sugar.
  2. Stir in the flour, pumpkin pie spice, baking powder, and salt until a batter forms. Let stand for 5 minutes.
  3. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  4. Drop spoonfuls of the batter into the hot oil to form the doughnut holes.
  5. Fry for 3–4 minutes on medium heat.
  6. Roll the cooked doughnut holes in pumpkin spice and sugar.
  7. Serve warm.

Nutrition (per serving)

Calories 101, fat 1 g, carbs 21 g, sugar 13 g, Protein 1 g, sodium 19 mg

 

 

Chocolate Glazed Doughnuts

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 1 large egg, room temperature
  • ½ cup sugar
  • ¾ cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Frosting

  • 2 cups icing sugar
  • ¼ cup lemon juice

Directions

  1. Preheat the oven to 400°F (190°C) and grease one doughnut pan with cooking spray or butter.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the egg, sugar, milk, butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the lemon juice with the powdered sugar. Coat each doughnut with the mixture.

Nutrition (per serving)

Calories 289, fat 4 g, carbs 35 g, sugar 25 g, Protein 25 g, sodium 78 mg

 

 

Blueberry Doughnuts

These lemon and blueberry doughnuts are a real winner for the spring and summertime. You just need to whip up the batter, transfer it to a piping bag, fill your doughnut pan with the batter, and bake the deliciousness out of it.

Serves 8 | Prep. time 30 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ teaspoon baking soda
  • 2 large eggs, room temperature
  • ⅓ cup light brown sugar
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups icing sugar
  • ¼ cup heavy cream
  • Zest of 1 lemon

Directions

  1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter.
  2. In a large bowl, whisk the flour, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the eggs, sugar, milk, Greek yogurt, butter, vegetable oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold until combined. Stir in the lemon juice and lemon zest. Fold in the blueberries.
  5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full.
  6. Bake for 8–10 minutes.
  7. Meanwhile, mix the icing sugar, heavy cream, and lemon zest until smooth.
  8. Dip each baked doughnut into the glaze before serving.

Nutrition (per serving)

Calories 305, fat 7 g, carbs 46 g, sugar 32 g, Protein 5 g, sodium 75 mg

 

 

Bomboloni

Bombolini is the Italian version of doughnuts. They are an easy-to-make sweet snack that everyone will enjoy. You can fill them or not.

Serves 12 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons instant dry yeast
  • Pinch of salt
  • 3 large eggs, room temperature
  • 2 egg yolks, room temperature
  • ½ cup lukewarm water
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 cup sugar, for sprinkling
  • Pastry cream for filling (optional)

Directions

  1. In a large bowl, whisk the bread flour, all-purpose flour, yeast, salt, and sugar.
  2. In another bowl, whisk together the eggs, water, egg yolks, softened butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients, add the orange zest, and fold until combined into a smooth dough.
  4. Let the dough rise at room temperature for 90–120 minutes until tripled in size.
  5. Roll out the risen dough on a lightly floured working surface and cut out the doughnuts with a doughnut cutter or a large glass.
  6. Line a baking sheet with parchment paper and place the doughnuts to rise for 20 minutes.
  7. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
  8. Deep fry the doughnuts for about 1 minute on each side.
  9. Fill the doughnuts with pastry cream if desired.
  10. Sprinkle each doughnut with sugar before serving.

Nutrition (per serving)

Calories 265, fat 2 g, carbs 54 g, sugar 22 g, Protein 6 g, sodium 32 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Wicked Good Doughnuts: Insanely Delicious, Quick, and Easy Doughnut Recipes. To get your copy, click on the cover or click here.

https://www.amazon.com/dp/B098M2M26P?tag=lyspar0e-20

To download a copy of the featured recipes, click here.

Delicious and Easy Muffin Recipes

Delicious and Easy Muffin Recipes

Whether it’s for a delicious and effortless breakfast or snack, check out these quick and easy muffin recipes that will satisfy your cravings in no time!

Oatmeal Raisin Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • ⅔ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, oats, salt, and baking powder.
  4. In another large bowl, with the help of a spatula, mix in the vegetable oil, eggs, light brown sugar, and whole milk.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix the batter.
  6. Stir in the raisins.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 275, fat 11.3 g, carbs 39.2 g, protein 5 g, sodium 32 mg

 

 

Nutella™ Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • ½ cup chocolate hazelnut spread like Nutella™
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven at 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, baking powder, and baking soda.
  4. In another large bowl, with the help of a hand mixer, beat in the butter, Nutella, and granulated sugar until creamy and fluffy. It will take around 7 minutes.
  5. Stir in the eggs, one at a time, mixing well between each addition.
  6. Then alternatively add the whole milk with the dry ingredients and mix until combined. Be careful not to overmix the batter.
  7. Stir in the vanilla extract.
  8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  9. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  11. To make them even more special, spread just a teaspoon of Nutella on top of each muffin just right before serving.

Nutrition (per serving)

Calories 191, fat 9.6 g, carbs 25 g, protein 3.2 g, sodium 71 mg

 

 

Blueberry Crunch Muffins

Makes 6 | Prep time 20–30 minutes | Cooking time 30 minutes

Ingredients

Topping

  • ⅓ cup all-purpose flour
  • ⅓ cup coarse or raw sugar
  • ¼ cup unsalted cold butter, cut into four pieces

Muffins

  • ¾ cup sugar
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • ½ teaspoon salt
  • 1 large egg
  • ⅓ cup buttermilk
  • 1 cup frozen wild blueberries
  • 2 teaspoons vanilla extract
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 400°F (204°C). Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  2. To make the topping, add the flour, sugar, and cold butter to a mixing bowl. Mix well to form crumbs.
  3. To make the muffins, add the flour, sugar, baking powder, and salt to another mixing bowl. Mix well.
  4. Add the oil and eggs; whisk to mix well. Add the buttermilk and vanilla; mix again. Add a little more buttermilk if desired.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Add the blueberries and mix again.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Let cool on a wire rack; serve warm.

Nutrition (per serving)

Calories 213, fat 8.8 g, carbs 31.5 g, protein 3.2 g, sodium 175 mg

 

 

Carrot Walnut Muffins

Makes 14 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 ½ cups carrots, grated
  • ⅓ cup walnuts, chopped
  • ¼ cup raisins
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, cinnamon, and baking soda.
  4. In another large bowl, with the help of a hand mixer, mix the oil, granulated sugar, light brown sugar, eggs, and carrots.
  5. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the chopped walnuts and raisins.
  6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  7. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  9. Serve and enjoy.

Nutrition (per serving)

Calories 214, fat 11.2 g, carbs 26.4 g, protein 3.2 g, sodium 117 mg

 

 

Lemon Poppy Seed Muffins

Makes 12 | Prep time 10 minutes | Cooking time 15 minutes

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • Pinch of salt
  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • ⅓ cup lemon juice
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
  • ½ cup poppy seeds
  • Cooking spray or vegetable oil for greasing (optional)

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
  3. In a mixing bowl, mix the flour, salt, and baking powder
  4. In another large bowl, with the help of a wire whisk, mix in the vegetable oil and the granulated sugar. Fold in the lemon juice and lemon zest.
  5. Stir in the eggs and mix until combined. Then, stir in the whole milk.
  6. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla extract and poppy seeds.
  7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
  8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 239, fat 13.5 g, carbs 25.6 g, protein 4.7 g, sodium 39 mg

 

 

Gouda Sausage Muffins

Makes 4 | Prep time 10 minutes | Cooking time 35 minutes

Ingredients

  • 1 pound ground breakfast sausage
  • 3 cups all-purpose baking mix
  • 2 cups Gouda cheese, cut into small cubes
  • 1 cup sour cream
  • 1 cup chicken stock or water
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. In a large skillet, brown the sausage over medium heat until cooked through, approximately 7 minutes.
  3. Transfer the sausage to a large bowl and add the baking mix and Gouda cheese. Mix well.
  4. In a smaller bowl, mix together the sour cream and chicken stock.
  5. Make a well in the center of the sausage mixture and pour the sour cream mixture into the center of it. Slowly incorporate the sour cream mixture while mixing. Season with salt and pepper, if desired.
  6. Spoon the sausage mixture into lightly oiled muffin pans. Place in the oven and bake for 25-30 minutes or until golden brown and set in the center.
  7. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down.
  8. Serve warm or slightly cooled.

Nutrition (per serving)

Calories 144, fat 10 g, carbs 1 g, protein 13 g, sodium 411 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Muffins. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Dessert Recipes You Can Make in Minutes!

Delicious Dessert Recipes You Can Make in Minutes!

Satisfy your sweet cravings with these quick and easy dessert recipes that are ready in just a few minutes!

Banana Foster Dessert

Amazingly delicious, this banana foster is super easy to put together and ready in just no time.

Serves 2 I Prep time 15 minutes

Ingredients

  • 2 bananas
  • 6 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup heavy cream
  • 2 vanilla ice cream scoops

Directions

  1. In a non-stick frying pan, add the sugar and vanilla extract. Let it melt over -medium-low heat and pour in the heavy cream.
  2. Mix until a light caramel develops, and add the halved bananas to the mixture.
  3. Cook for 5 minutes and serve with vanilla ice cream.
  4. Serve and enjoy.

 

 

Ricotta Coffee Mousse

If you are a big fan of cream and ricotta cheese, then this mousse will definitely melt your heart. You can serve either with chocolate shaving garnish or with a drizzle of cocoa powder on top.

Serves 4 | Prep. time 10 minutes

Ingredients

  • 2 cups ricotta cheese
  • 1 cup heavy cream, chilled
  • ⅓ cup Monk fruit sweetener
  • 1 ½ tablespoon instant espresso powder
  • 1 tablespoon powdered gelatin
  • shaved chocolate for garnish

Directions

  1. Blend all the ingredients in a blender.
  2. Garnish with shaved chocolate.
  3. Serve.

 

 

Brownie in a Mug

Forget about using difficult techniques to bake brownies at home! Now you can cook a brownie right in your microwave using this quick recipe.

Serves 2 | Prep. time 10 minutes | Cooking time 1½ minutes

Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • ¼ cup brown sugar
  • 1 ½ tablespoon coffee
  • ½ teaspoon vanilla extract
  • 1 large egg
  • Salt, a pinch

Directions

  1. Mix flour, cocoa powder, and the rest of the ingredients in a bowl until smooth.
  2. Pour cocoa batter into a mug and cook for 1½ minutes on high in the microwave.
  3. Serve.

 

 

Walnut Fudge

Another microwave fudge, but this time with walnuts. You can add other nuts and seeds to this fudge as well for a change of taste.

Serves 8 | Prep. time 10 minutes | Cooking time 1 minute

Ingredients

  • 1 cup unsalted butter (cut into ½ inch cubes)
  • 1½ cups walnuts, raw
  • 2 tablespoons vanilla extract
  • ½ cup milk (whole milk recommended)
  • 1 cup unsweetened cocoa powder (unsifted)
  • 32-ounce bag powdered sugar (about 8 cups, unsifted)

Directions

  1. Melt butter in a bowl by heating it in the microwave for 30 seconds.
  2. Blend walnuts in a food processor until finely chopped.
  3. Stir in vanilla, milk, melted butter, cocoa powder, and sugar; blend well.
  4. Spread the mixture in a suitable-sized square pan lined with parchment paper.
  5. Cut into squares and serve.

 

 

Single Serving Apple Crisp

This crumbly and crunchy apple crisp is an easy and quick way to enjoy the cobbler-like flavor without any long baking process.

Serves 2 | Prep. time 10 minutes | Cooking time 3 minutes

Ingredients

  • ½ teaspoon cinnamon powder
  • 2 ½ tablespoons turbinado sugar*
  • 2 ½ tablespoons whole-wheat flour
  • ⅛ teaspoon salt
  • 2 tablespoons pecans, chopped
  • ¼ cup quick oats
  • 2-3 pieces apples, chopped
  • honey for drizzling
  • 3 tablespoons coconut oil, for greasing

Directions

  1. Toss ¼ teaspoons cinnamon, 2 tablespoons sugar, 2 tablespoons whole wheat flour, salt, pecans, and oats in a bowl.
  2. In another mixing bowl, place apples with cinnamon, sugar, and flour.
  3. Divide the oats mixture into two 9-ounce ramekins.
  4. Add the apple mixture on top of the oats mixture.
  5. Place the ramekins in the microwave and cook for 3 minutes on high heat.
  6. Drizzle with honey, then serve.

* You can substitute for light brown sugar using the same quantities

 

 

***These recipes and more can be found in Louise Davidson’s Dessert in Minutes: Quick and Easy Dessert Recipes for Busy People to Make in Just a Few Minutes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Cookie Recipes to Fill Your Cookie Jars!

Delicious Cookie Recipes to Fill Your Cookie Jars!

Bake delicious cookies with easy step-by-step recipes! With these 5 delicious cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Pinwheel Cookies

Makes 60 | Prep time 15 minutes | Chill time 1-2 hours | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ cup baking cocoa

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy.
  3. Stir in the eggs and mix until combined. Mix in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Fold the dry ingredients into the dough and form a dough.
  6. Divide the dough into two parts and fold the cocoa powder into one part.
  7. Roll out the dough onto a lightly floured working surface. Place them one onto the other.
  8. Roll the dough up together, wrap the dough with plastic wrap, and place it in the refrigerator for 1-2 hours or 15-20 minutes in the freezer.
  9. Take the dough out and place it on a cutting board. With a sharp knife, slice them into ½-inch rounds.
  10. Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes.
  11. Let cool slightly before serving.

 

 

Classic Gingerbread Gentlemen

Makes 18 | Prep time 30 minutes | Chill time 1 hour | Baking time 10-12 minutes

Ingredients

  • ⅓ cup butter or butter-flavored shortening
  • ½ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Directions

  1. In a bowl combine the butter or butter-flavored shortening, molasses, brown sugar, and white sugar. Using an electric mixer, blend until creamy.
  2. Add in the eggs and continue beating until blended.
  3. In another bowl, sift together the flour, baking powder, ginger, cinnamon, and salt.
  4. Working in increments, slowly add the dry ingredients to the wet ingredients, mixing just until blended.
  5. Cover the dough and place it in the refrigerator for at least one hour or until firm.
  6. Remove the dough from the refrigerator and preheat the oven to 375°F. Lightly grease or line a baking sheet.
  7. Roll the dough out onto a lightly floured, flat surface.
  8. Use gingerbread men cutouts to cut out the shapes of the cookies.
  9. Transfer the cookies to the prepared baking sheet and place it in the oven.
  10. Bake for 10-12 minutes, or until the edges are nicely browned.
  11. Cool on a baking rack and frost, if desired.

Note: You can decorate your gingerbread gentlemen with nuts or candies before baking if desired.

 

 

Italian Butter Cookies with Jam

Makes 40 | Prep time 30 minutes | Baking time 15 minutes

Ingredients

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 cup powdered sugar
  • 4 egg whites
  • ⅓ cup almond paste
  • Pinch of salt
  • 3¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup seedless strawberry or raspberry jam

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the almond paste, butter, vegetable shortening, and powdered sugar until creamy and fluffy.
  4. Add the egg whites and mix well.
  5. Stir the dry ingredients into the wet ingredients and mix until a dough forms.
  6. Transfer the dough into a pastry bag fitted with a large star tip.
  7. Form the cookies into a round tight crown on a baking sheet lined with parchment paper.
  8. Bake in the oven for about 13-15 minutes.
  9. Let cool completely and then add some jam in the middle of each cookie.

 

 

Rugelach Cookies

Makes 16 | Prep time 10 minutes | Freeze time: 30 minutes | Baking time 18 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 cup butter, cold, cubed
  • 8 ounces cream cheese, cold and cut into large pieces
  • ½ cup apricot jam
  • ½ cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1 large egg, lightly whisked for brushing

Directions

  1. In a large mixing bowl, mix the flour and salt.
  2. Add the cold butter and cream cheese and work them into the flour mixture to form a smooth dough.
  3. Divide the dough into two pieces and roll out each piece in a circle.
  4. Spread the whole dough with half of the apricot jam and sprinkle on some cinnamon, granulated sugar, and half of the chopped walnuts.
  5. Cut the dough into 8 equal triangles and roll each into a roll.
  6. Arrange the cookies on a baking sheet lined with parchment paper.
  7. Repeat with the second piece of dough.
  8. Cover with plastic wrap and place in the freezer for 30 minutes.
  9. Lightly brush the cookies with the lightly whisked egg.
  10. Bake in a preheated oven at 350°F (180°C) for about 18-20 minutes.
  11. Let cool before serving.

 

 

Coconut Macaroons

Makes 20 | Prep time 20 minutes | Baking time 25 minutes

Ingredients

  • 3 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 5 cups sweetened shredded coconut

Chocolate Coating

  • 1½ cups chocolate chips
  • 1 tablespoon butter

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar, vanilla, and a pinch of salt.
  2. Beat until foamy and the egg whites are translucent.
  3. Stir in the coconut.
  4. Use a medium cookie scoop to form the macaroons. Arrange them on a baking sheet lined with parchment paper.
  5. Bake in a preheated oven at 350°F (180°C) for 15–17 minutes.
  6. Let cool completely on the baking sheet.
  7. Add the chocolate chips and butter to a bowl and melt in the microwave for 2 minutes on medium.
  8. Mix until creamy and dip each macaroon to coat the bottom of the cookie.
  9. Arrange the macaroons on the same sheet where they were baked and let the chocolate set before serving.

 

 

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 To download the featured recipes, click here.

Refreshing Sorbet Recipes!

Refreshing Sorbet Recipes!

Make quick and easy, delicious, and sweet sorbets and other frozen fruity desserts for your family and friends! They will love it!

Raspberry Sorbet

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • ¼ cup water
  • 12 ounces fresh raspberries
  • ½ cup water

Directions

  1. In a saucepan over medium heat, combine the water and sugar and bring to a boil.
  2. Cook for about 5 minutes, remove it from the heat and then let it cool completely.
  3. In another saucepan over medium heat, heat the raspberries with the water and let them boil for about 10 minutes. Let them cool completely.
  4. Place cooked and cooled cranberries, in a blender or food processor mix until smooth. Strain the juice through a fine-mesh sieve.
  5. Pour in the cooled simple syrup and pulse to mix.
  6. Chill the mixture in the fridge for 2–3 hours (or overnight).
  7. Pour the mixture in a Pyrex or stainless steel 9×13 pan and freeze for 30 minutes. The edges should start freezing.
  8. Using a handheld electric mixer, beat the sorbet for 1 minute, until smooth.
  9. Return to the freezer for another 30 minutes and beat again as before. Repeat this step 4–5 times until the sorbet is firm. If at any point the sorbet is too hard to beat, place it in the refrigerator until it softens.
  10. Serve right away or transfer the sorbet to an airtight freezer-safe container.

Nutrition per Serving

Calories 93, fat 0 g, carbs 20.2 g, sugar 15.6 g, protein 0 g, sodium 1 mg

 

Strawberry Mango Pops

Surprise the kids with these healthy ice pops made at home!

Makes about 6 pops

Ingredients

  • 3 cups mango purée
  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons honey

Directions

  1. Stir the strawberries and honey into the mango purée.
  2. Spoon the mixture into ice pop molds and add sticks or lids.
  3. Freeze for 6 hours, and enjoy

Nutrition per Serving

Calories 140, fat 0.6 g, carbs 36.5 g, sugar 30.1 g, protein 1.1 g, sodium 4.0 mg

 

Coffee Granita

This chilled coffee drink is perfect to serve at a summer brunch.

Makes about 4 cups (½ cup per serving)

Ingredients

  • ½ cup granulated sugar
  • 2 cups strongly brewed coffee
  • ½ cup coffee liqueur

Directions

  1. Combine the granulated sugar and coffee in a saucepan over medium-low heat.
  2. Mix until the sugar is dissolved, but do not allow the mixture to boil.
  3. Add the coffee liqueur and bring the whole mixture to a boil.
  4. Cook for about 5 minutes, and then set it aside to cool for about 15 minutes.
  5. Transfer the mixture into a freezer-safe container and let it freeze for 1 hour.
  6. Using a fork, scrape and loosen the whole mixture and put it back in the freezer.
  7. Repeat the same step every hour for the next 3 hours, or until the mix becomes a crystallized slush.
  8. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 212, fat 0.1 g, carbs 41.3 g, sugar 41.2 g, protein 0 g, sodium 4 mg

 

 

Orange Slushie

Keep it simple with this chilly and refreshing summer classic.

Makes about 4 cups (½ cup per serving)

Ingredients

  • 4 cups ice cubes
  • 3 oranges, peeled and diced
  • 2–3 tablespoons water
  • 2 tablespoons agave syrup

Directions

  1. In a high-speed blender or food processor, combine the ice cubes with the orange pieces and pulse until only small chunks remain.
  2. Add the water and agave syrup and blitz again until well mixed.
  3. Serve in chilled glasses and enjoy.

Nutrition per Serving

Calories 97, fat 0.2 g, carbs 24.6 g, sugar 12.9 g, protein 1.3 g, sodium 7 mg

 

Fruity Shaved Ice

Makes about 4 cups (½ cup per serving)

Ingredients

  • 1 ½ cup fresh or frozen fruit
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cups crushed ice

Directions

  1. In a saucepan over medium heat, combine the fruit, lemon juice, water, and sugar.
  2. Bring the whole mixture to a boil and let it cook for 2–3 minutes.
  3. Transfer the whole mixture into a blender or food processor, and process until a fine purée form.
  4. Strain the whole mixture through a fine-mesh sieve and cover with plastic wrap.
  5. Let the syrup cool completely before serving (a minimum of 4 hours in the fridge or overnight).
  6. Put the shaved ice in serving cups and pour some of the fruit syrup on top of the ice.
  7. Serve immediately and enjoy.

Nutrition per Serving

Calories 106, fat 0 g, carbs 28.1 g, sugar 27.3 g, protein 0 g, sodium 2 mg

 

 

**All of these recipes and more are found in Louise Davidson’s book Sorbet Cookbook: Homemade Sorbet, Shaved Ice, and Slushie Recipes. Click here or on the cover to get a copy!

Click here to download a copy of the recipes above!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Butter Pecan Ice Cream Recipe with or without an Ice Cream Maker!

Summertime is here! It’s time to make some ice cream. This easy, creamy and so delicious butter pecan ice cream will have the kids and adults alike ask for more. You can easily make it with an ice cream maker but also without one. Both methods are detailed in the directions. Enjoy!

Ingredients

  • 1 cup pecans halves
  • ¼ cup butter*
  • 1 pinch
  • 1 ½ cups whole milk
  • 2 ½ cups heavy cream
  • 2 teaspoon pure vanilla extract

Directions

  1. In a medium-sized pan, melt the butter on low heat. Add the pecans and let the butter foam, stirring a few times. Let cook for 6-8 minutes. Using a slotted spoon, remove the pecans from the pan and place on a plate. Cover with plastic wrap and refrigerate until you are ready to make the ice cream.
  2. Using a whisk, mix the sugar, milk, and a pinch of salt in a bowl, preferably with a spout so it easy to pour the ice cream mixture. I use a large glass measuring cup. Whisk until the sugar is dissolved, about 2 minutes.
  3. Add the heavy cream and vanilla. Whisk to combine well.
  4. Cover with a plastic wrap and let the mixture cool in the refrigerator for at least 2 hours or overnight.

With an ice cream maker

  1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
  2. Pull out the ice cream mixture from the refrigerator and whisk to mix it well.
  3. Pour the mixture into the ice cream machine.
  4. Connect the machine and press ice cream and the start button.
  5. About 5 minutes before then end of the churning process, add the pecans one by one into the ice cream and let it mixin with the ice cream.
  6. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

 

Without an ice cream maker

  1. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mix, beat the ice cream for 1 minute to break up the cream and make it creamier.
  2. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is harder. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
  3. In the last churning add the pecans before beating and beat the ice cream one last time the pecans will spread.
  4. Serve right away or transfer the ice cream to an airtight freezer-safe container.

* if using unsalted butter, add 1 teaspoon of kosher salt. If using salted butter, there is no need to add salt.

For more frozen dessert ideas, you can have a look at Louise Davidson’s cookbook Healthy Frozen Dessert Recipes: Ice Pops, Slushes, Sorbet, Treats on Sticks, Frozen Yogurt, Frozen drinks, Pies, Bars, Parfaits and More. Click here to learn more.

 

To download and print the recipe, click here