Category: DESSERTS

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

SALTED CHOCOLATE BANANA BREAD

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

  • Preheat the oven to 350°.
  • Butter a 9-by-5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
  • In a small bowl soak the currants with the vanilla. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
  • Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
  • Add the sour cream and eggs.
  • Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
  • Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
  • In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
  • Pour the banana batter into the prepared pan.
  • Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
  • Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
  • Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

  • Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
  • Place beans in jar.
  • Cover with alcohol.
  • Screw the lid on tight or cork it and give it a good shake.
  • Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

AUNT SHARON’S CHOCOLATE BUTTERMILK CAKE, OR IS IT?

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

  • Preheat the oven to 350°.
  • If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
  • In a large bowl, sift together the flour, sugar and salt. Set aside.
  • In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
  • In a medium saucepan, melt the butter and add the cocoa.
  • Whisk together to combine.
  • Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
  • Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

  • Melt the butter in a saucepan over medium-low heat.
  • Add the cocoa powder and stir until smooth.
  • Add the milk, vanilla and powdered sugar, stirring together.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Cream butter.
  • Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
  • Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.

CHOCOLATE CHINESE FIVE SPICE CAKE

So, I admit it, the Kid’s Baking Championship inspired me on this one! If they can do it, I can do it I figured and this time it worked! 😀

CHOCOLATE CHINESE FIVE SPICE CAKE

CAKE
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 teaspoon Chinese 5 Spice Blend
1 teaspoon QUALITY cinnamon
2/3 cup finely chopped or grated bittersweet chocolate
1/4 cup brewed coffee or espresso, Chai tea, or apple cider vinegar
1/2 cup buttermilk
1 teaspoon PURE vanilla extract
1 large egg
1 cup sugar

  • Preheat oven to 350°.
  • Whisk the flour, baking powder, salt, Chinese Five Spice Powder and baking soda in a bowl.
  • In a small bowl, mix the coffee (or chai tea/apple cider vinegar) and diced chocolate.
  • Stir vigorously until the chocolate has fully melted – don’t leave any lumps of chocolate.
  • Add vanilla extract and buttermilk to mixture, and blend well.
  • Set mixture aside.
  • In a large bowl, beat the egg and sugar in a bowl until light and airy, about 3 minutes.
  • Add the chocolate mixture and mix well with a large spoon.
  • Add the flour mixture and stir until fully mixed with no lumps.
  • Pour mixture into two well prepared cake pans.
  • Bake for 30 minutes or until a skewer inserted into the center comes out clean.
  • Remove cake pans from oven and let cool fully to room temperature.
  • Remove from cake pans.
  • When pans are cool to the touch, remove from pans and let sit on cooling rack at least another hour to cool, otherwise chocolate ganache will melt if cake is still warm.

GANACHE
1 cup heavy cream
12 oz semi-sweet chocolate chips
1/2 teaspoon Chinese 5 spice powder

  • Place chocolate chips in a heat proof bowl.
  • Sprinkle with Chinese 5 spice powder.
  • Heat heavy cream to JUST before boiling.
  • Pour over chocolate chips and spice and let sit for 4-5 minutes – do not stir.
  • Whisk the mixture until it thickens and becomes a rich, dark chocolate brown.
  • Pour a small amount of ganache over top of one layer of cake and top with other layer. Set aside to cool.
  • Let remaining ganache cool to room temperature, so it is thick, but still spreadable.
  • Generously coat cake in ganache, running a flat spatula along the sides and top to make a smooth cake.
  • Top with chocolate sprinkles, cinnamon Sticks, and a very light dusting or five spice powder or cinnamon sugar, or crushed walnuts.
  • Chill for 2 hours, up to two days before serving.
  • Cut into slices and serve.

SAVORY CHICKEN BREAD

The picture could be better, but the flavor of this light and airy bread was fantastic. It makes a wonderful slice of toast also.

SAVORY CHICKEN BREAD

1 tablespoon sugar
1/4 ounce package active dry yeast
3/4 teaspoon poultry seasoning
1/4 teaspoon sea salt
1/4 teaspoon celery salt
1/4 teaspoon black pepper
2 1/2 – 3 cups all purpose flour
2 tablespoons butter, cubed
3 green onions, minced
7 ounces homemade chicken bone broth
1 LARGE egg, room temperature

  • In a large bowl combine the sugar, yeast, seasonings and 2 cups of the flour.
  • Create a well in the center of the dry ingredients and set aside.
  • In a small sauce pan heat the butter over medium high heat.
  • Add onions, stirring to cook until tender.
  • Add broth and stir to mix until you reach 120-130.
  • Add to dry ingredients and beat on medium 2 minutes.
  • Stir in enough of the remaining flour to for a soft dough. The dough will be sticky, but that’s okay.
  • Turn dough out onto a well floured surface and knead 5-7 minutes until smooth and elastic.
  • Place in a greased bowl, turning to coat.
  • Cover with a towel and place in a warm place to rise until doubled, about 1 hour.
  • Punch down dough on a floured surface and shape into a loaf.
  • Place in a greased loaf pan seam side down.
  • Cover with towel and place in warm place to rise again until doubled, 30-60 minutes.
  • Preheat oven to 375°.
  • Bake 18-22 minutes until golden.
  • Remove from oven and cool on wire racks.

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

I went super simple on this, but you can get as carried away with decorations as you want. This cake is great, FULL of flavor even without the ganache! I also made half of the recipe for just the 2 of us so it was more of a twig or branch than a log, but didn’t impact the flavor 🙂

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

CAKE
1 cup cake flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon PURE vanilla extract
3 egg whites
1 tablespoon confectioners’ sugar

  • Preheat oven to 375°.
  • Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  • Sift together the flour, cocoa, baking soda, salt and baking powder. Set aside.
  • In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  • To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
  • Add flour mixture to banana mixture; mix gently until combined.
  • Fold in egg white mixture.
  • Spread into the prepared pan.
  • Bake for 10-12 minutes or until cake springs back when lightly touched.
  • Cool 5 minutes; run a knife around the edges to loosen.
  • Turn cake onto a kitchen towel dusted with confectioners sugar.
  • Gently peel off parchment paper.
  • Roll up cake in towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Once the roll is cooled, unroll the cake.
  • Because the cake has cooled in a rolled position it will easily re-roll.

VANILLA BEAN FILLING

2 cups heavy whipping cream, chilled
⅔ cup (80 grams) confectioners’ sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved

  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla bean seeds at medium-high speed until stiff peaks form, 2 to 3 minutes.
  • Unroll cake and evenly spread the filling.
  • Roll back up.

TOPPING ~ WHIPPED GANACHE FROSTING Makes about 2 cups

4 (4-ounce) bars (460 grams) high-quality dark (60% to 65%) chocolate, chopped
2 cups heavy whipping cream

  • Place chocolate in a medium heatproof bowl.
  • In a small saucepan, bring cream JUST to a simmer below a boil over medium-high heat.
  • Pour cream over chocolate; cover and let stand for 5 minutes.
  • Whisk together chocolate and cream until smooth.
  • Let stand until ganache reaches room temperature, 45 minutes to 2 hours. (If necessary, refrigerate for 15 minutes.)
  • Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat at medium-high speed until a spreadable consistency is reached, 5 to 8 minutes.
  • Spread or drizzle on the cake.

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT – 12 servings

30 KRAFT caramels (238 grams) or 1 (11 ounce) bag KRAFT Caramel Bits
3 tablespoons heavy whipping cream
1 tablespoon butter
1 teaspoon PURE vanilla
1/2 teaspoon sea salt
1 cup peanuts, salted roasted or honey roasted
12 ounces vanilla almond bark for polar or milk chocolate for regular
COARSE sea salt (optional)
holiday sprinkles (optional)

  • Line a large cookie sheet with Silpat mats or parchment paper and grease it with butter or spray with non stick cooking spray. Set aside.

  • Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until completely smooth.

  • Fold in vanilla, salt and peanuts. Let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

  • Spoon onto the mats with a small cookie scoop into mounds. Chill in refrigerator for an hour or until set.

  • Place almond bark in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth.
  • Dip each caramel cluster in the chocolate to coat.
  • Holding it over the bowl, tap on the edge to let any excess chocolate drip back down.
  • Place cluster back on the parchment lined pan and repeat with remaining clusters.

  • Put the pan back in the refrigerator for an hour or until chocolate is set.
  • Remove from parchment.
  • Store in a cool place.


MILK COFFEE BUNS

I found this recipe for these incredible buns over at TrickNTreat.

The dough is topped with a milk wash and sanding sugar forms the perfect crust. The instant coffee adds a wonderful flavor and the aroma while baking is mouth watering. You can use colored sanding sugars like I did here for different holidays and add a touch of whimsy.

Eat them warm from the oven while they are soft with that sugary crunch. These are going to become a Sunday morning brunch favorite.

MILK COFFEE BUNS yield 10 buns

2  cups all purpose flour
2  teaspoons instant yeast
3  tablespoons  butter
2  tablespoons  sugar
½ teaspoon salt
¾ cup  milk
2 teaspoons QUALITY instant coffee
2  tablespoons  milk and sugar for topping

  • In a saucepan, scald the milk.
  • Add in instant coffee, butter and sugar.
  • Cool until lukewarm.
  • Place the flour and instant yeast in a mixing bowl.
  • Gradually add the milk mixture and salt, forms into soft  pliable dough.
  • Knead by hand for 10 minutes until smooth.
  • Transfer into greased and covered bowl and let rise until double for 1-1 1/2 hours.
  • Punch dough down, divide into 8-10 balls.
  • Shape into smooth balls and place onto baking sheet.
  • Brush tops with milk.
  • Sprinkle with sugar.
  • Re-cover with a flour sack towel and let sit in a warm place for 45 minutes.
  • Preheat oven to 350°.
  • Bake 15-20 minutes until golden brown.
  • Transfer onto cooling rack.

STRAWBERRY (FRUITY) LEMONADE BARS

I found the original recipe in an old cookbook that called for FRESH strawberries only – never frozen, but I wanted to make them in December when fruit, even FRESH can have virtually no flavor.  So, I have adapted it to use FREEZE DRIED fruit powder, Which opens up all sorts of possibilities for future flavors.  So far we’ve used strawberry and raspberry – so YUMMY! A shortbread crust topped with a fruit custard are the perfect combo for this sweet and tart bite. I’m anxious to try this recipe as a cherry limeade.

STRAWBERRY (FRUITY) LEMONADE BARS

CRUST
1 1/4 cups AP flour, sifted
1/2 cup sugar
1/2 teaspoon sea salt
1 tablespoon FRESH lemon zest
10 tablespoons unsalted butter, COLD AND CUBED (see notes)
1 LARGE egg yolk

  • Preheat oven 350°.
  • Combine the flour, sugar, sea salt and lemon zest quickly in the food processor.
  • Add COLD, CUBED butter, pulsing until mixtures is coarse crumbs. (see notes)
  • Add the egg yolk, pulsing until incorporated.
  • Transfer dough to a 9×9 lightly greased baking dish.
  • Press dough down evenly.
  • Bake 18-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling. DON’T TURN OFF THE OVEN.

FILLING
12 tablespoons unsalted butter
1 cup sugar
5 LARGE egg yolks
1/4 cup FREEZE DRIED strawberry powder
1 tablespoon FRESH lemon zest
Juice of 4 lemons (1/2 cup)
1/4 cup cornstarch

  • In a medium saucepan, melt the butter over a low heat.
  • Remove the pan from the heat and stir in sugar until dissolved.
  • Let cool slightly.
  • Mix in egg yolks.
  • In a food processor combine the lemon juice, lemon zest and strawberry powder.
  • Add the cornstarch, pulsing to incorporate.
  • Add the strawberry mixture to the butter mixture and cook over medium heat, stirring continuously, 8-10 minutes until you reach a custard consistency that coats the back of a spoon.
  • Pour strawberry mixture evenly over the cooled crust.
  • Bake 10 minutes, until filling is set.
  • Cool on wire rack 20 minutes.
  • Transfer to refrigerator for 3-4 hours to chill.
  • Cut and dust with powdered sugar if desired.
  • Store in an airtight container in the fridge.

NOTES: If you don’t have a food processor, you can make this recipe easily by grating your butter with a cheese grater to make it easier to cut into the flour with a pastry cutter by hand.

BLOGMAS 2020 ~ DAY 14 ~ NEIGHBOR PLATES & GIFTS / DELIVERY DRIVERS

I have a station set up just outside the front door in the alcove for delivery drivers with a nice variety of drinks and snacks for them to choose from.  They all seem to enjoy it and our regular drivers have come to know it will always be there. I normally do this, but tried for a bit nicer variety this year so they realize just how much they have become essential in this day and age.

I usually do a large plate of goodies for my neighbors and regular delivery people. But, this year with smaller gatherings and everyone having been home so much and already snacking too much probably, I’m changing it up to make it easier on me, more cost effective for me and more fun too since I’m sans my munchkin baking crew this year because of social distancing.

So, I’m doing gift jars for brownie mixes that can be used whenever they want instead of a plate of goodies that may go bad before they eat them all.

PEANUT BUTTER* BROWNIE MIX
1 cup packed brown sugar
1/2 cup sugar
1/3 cup baking cocoa
1 cup peanut butter chips*
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup semi-sweet chocolate chips
1/2 cup FINELY chopped walnuts

  • In a quart size mason jar, layer the ingredients in the order listed, packing down well between each layer. This is an important step s these ingredients literally fill the jar!
  • Cover tightly. Store in a cool, DRY place up to 6 months.

Include a cute little square of Christmas fabric, some ribbon and tag with the following instructions:
ADDITIONAL INGREDIENTS
2 LARGE eggs at room temperature
1/2 cup butter, melted
1 teaspoon PURE vanilla extract
Powdered sugar for dusting (optional)

  • Preheat oven to 350°.
  • In a bowl combine eggs, butter and vanilla with the brownie mix, folding together in as few strokes as possible.
  • Spread into a greased 8×8 baking pan.
  • Bake 25-30 minutes until set.
  • Cool on wire rack.
  • Dust with powdered sugar if desired.
  • Cut into squares.

NOTE: It is easy to change up this flavor by just changing the flavor of chips you use. I’m posting my peanut butter recipe, but you’ll notice the picture is of the jars I made with mint chocolate chips.  This batch of 12 had a variety of peanut butter chips, butterscotch chips, caramel chips and mint chocolate chips, LOL 😀 NOT all together  of course!

APPLE LEMON HARVEST BUNDT CAKE

I combined my 3 favorite recipes; Shenandoah Apple Cake, Meyer Lemon Cake and Apple Cream Cheese Swirl Cake into a single recipe to make my Harvest bundt cake. and love it so much that this is now my favorite recipe!  This recipe makes two 9-inch bundt cakes or one 10-inch plus 2 small decorative bundt cakes or 6-8 small decorative bundt cakes.

The secret is the swirl of orange cream cheese that winds its way through the sweet tartness of the Meyer lemons and the crisp sweetness of the Honey Crisp apples to combine into the quintessential Thanksgiving dessert.

APPLE LEMON HARVEST BUNDT CAKE
SWIRL
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons WONDRA flour
1 LARGE egg
1 tablespoon FRESH orange zest

  • On medium speed beat cream cheese until creamy in a medium mixing bowl.
  • Reduce speed to low and add powdered sugar, flour, egg and orange zest, beating until smooth.
  • Cover and chill while preparing batter.

BATTER
2 3/4 cups sugar
2 tablespoons Meyer lemon zest
1 tablespoon orange zest

  • In a mixing bowl combine sugar and zest with a fork.
  • Set aside 10-20 minutes so flavor infuses sugar.

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon QUALITY cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon FRESH ground nutmeg
1/2 cup avocado oil
1/2 cup (1 stick) unsalted butter
1 teaspoon PURE vanilla
6 LARGE eggs at room temperature
1/4 cup apple cider
1/4 cup Meyer lemon juice
1 cup sour cream
2 LARGE Honey Crisp or Granny Smith apples, peeled, cored and diced

  • Preheat oven to 350°.
  • Prepare bundt cake pan(s) with non-stick cooking spray and a flour dusting.
  • In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  • In the bowl of your stand mixer cream the avocado oil and butter together.
  • Add the infused sugar, beating until well incorporated, light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add apple cider, vanilla and lemon juice, blending well.
  • Alternately add flour mixture and sour cream, starting and ending with flour mixture JUST until blended after each addition.
  • Fold in apples.
  • Spread half of mixture into prepared pan(s).
  • Remove swirl mixture from the refrigerator and spoon evenly on top of batter, avoiding the edges.
  • Top with remaining batter.
  • Using a knife, gently pull the blade back and forth through the cake to swirl the cream cheese mixture into the batter. You don’t want to mix, just gently swirl.
  • Bake 60-75 minutes for a LARGE bundt pan until tester comes out clean. For the smaller decorative pans I start checking them around 35 minutes.
  • Let cool 15-20 minutes.
  • Invert and transfer to a wire rack to COMPLETELY cool before the syrup and glaze.

SYRUP
1/4 cup FRESH Meyer lemon juice
1/2 cup sugar
1/4 cup water

  • Combine ingredients in a small saucepan over low heat, stirring until sugar is COMPLETELY dissolved.
  • Brush over COOLED cake.
  • Allow cake to COMPLETELY cool again before glazing.

GLAZE
2 cups powdered sugar
1/4cup WHOLE milk
3tablespoons QUALITY honey
2 tablespoons FRESH Meyer lemon juice
2 tablespoons Meyer lemon zest

  • Whisk all together in small bowl until smooth.
  • Drizzle over COMPLETELY cooled cake.
  • Garnish with additional zest.

NOTE:

  • THE BEST ADVICE, I can offer you on this recipe is prep work! Do ALL of the zesting, juicing and chopping before you begin a single step!!!
  • Then infuse the sugar as directed as your second step before you begin the swirl so it allows more time for the sugar to be flavor infused.

CHEDDAR PAN ROLLS

CHEDDAR PAN ROLLS
3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

  • In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
  • In a small saucepan heat the milk and butter to 120°-130°.
  • Add milk mixture into the dry ingredients, beating until smooth.
  • Stir in cheese and enough flour to form a soft dough, but do not knead!
  • Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
  • Punch dough down and divide into 2 portions.
  • Shape each portion into 12 balls.
  • Place your rolls into a greased 9×13 greased baking pan.
  • Cover and let rise in a warm place for another 45 minutes or so until double in size.
  • Preheat oven to 350°.
  • Brush with beaten egg white.
  • Bake 20-25 minutes until golden.
  • Sprinkle with 1/4 cup cheese last 5minutes.