Browned Butter Cookies with Caramel Frosting

These browned butter cookies take a little time to make, since they require heating and cooling before they are even baked, but they are well worth the trouble.  My mom and I originally found this recipe in the December 2008 Betty Crocker Christmas Cookies publication.  They are super amazing, just make sure not to over-bake…

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Zucchini Cakes

This recipe for zucchini cakes is super good.  It comes from my KitchenAid Recipe Collection – though there’s not a thing in this recipe that really requires a mixer.  At my house this recipe is super great this time of year, because with Lent, Matt & I aren’t supposed to eat meat on Friday, and…

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Cinnamon Cookies

These cookies were originally titled “Cinnamon Cardinal Cookies” in the December 2008 Betty Crocker Christmas Cookies publication.  I’ve retitled it here, because these cookies look cute decorated as more than just cardinals. Ingredients: 1/2 cup butter, softened 1/2 cup packed light brown sugar 1 teaspoon vanilla 2 cups all-purpose flour 1/4 teaspoon baking soda 1…

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Chai Latte Cupcakes

This chai latte cupcake recipe comes from the Spring 2008 Betty Crocker Super Moist Cakes publication.  This recipe, as with all the others in the publication, starts off with a box of cake mix.  The recipe calls for Chai Latte Tea mix.  If you can’t find any at the store, don’t panic – Betty Crocker…

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Chocolate Orange Cake

This recipe is from the Spring 2008 Betty Crocker Super Moist Cakes publication – which means it starts with a boxed cake mix and is super easy.  It’s also a great place to garnish with those candied citrus slices from the Martha Stewart’s Pies and Tarts book. Cake Ingredients: 1 box Betty Crocker Supermoist devil’s…

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Petit Pain au Chocolate

My recipe for Petit Pain au Chocolate (read small bread with chocolate) comes from the KitchenAid recipe collection.  It makes 8 sweet rolls with chocolate centers. Ingredients: 3 – 3 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1 package (1/4 oz) active dry yeast 1 teaspoon salt 1 cup plus 1 ablespoon milk, divided…

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Pâte Brisée (Tart Dough)

This recipe for tart dough is used in a majority of the recipes in my copy of Martha Stewart’s Pies and Tarts. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon granulated sugar 1 cup cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Instructions: Put flour, salt, and…

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Crème Pâtissière (or Pastry Cream)

What the heck is crème pâtissière, you ask?  It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes.  The recipe makes about 2 1/2 cups of cream. Ingredients: 1 cup milk 1/2 vanilla bean 1/4 cup + 1 tablespoon sugar 3 egg yolks 1 tablespoon corn starch 1 tablespoon flour…

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Blueberry Tart

This recipe comes from the 1985 Martha Stewart’s Pies and Tarts cookbook.  This recipe can be made with either fresh or frozen blueberries. Ingredients: One 7 1/2 x 11 x 1-inch pâte brisée tart shell, baked and cooled 3/4 cup sour cherry jelly 1/2 cup granulated sugar 2 tablespoons grand marnier 2 pints blueberries, washed,…

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