Why This Blog?


Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Saturday, May 21, 2022

Dutch Butter Cake (Boterkoek)

I saw this recipe on Allrecipes.com and just had to try it. I love anything buttery and almondy and if it's easy to make with few ingredients, even better! It turned out so delicious, I know I will be making it frequently for years to come.  It makes two 8" cakes so you can bring one to work or give to a friend!


1 cup butter, softened

1-1/2 cups white sugar

2 eggs, beaten 

1 TB (Tablespoon) almond extract

2-1/2 cups all-purpose flour

2 tsp baking powder

sliced almonds for the tops

Preheat oven to 350 degrees F.  Grease two 8" round cake pans (or spray with baking spray).

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy.  

In a small bowl, beat the eggs.  Add eggs to the butter mixture, saving about 1 TB to brush over the tops of the cakes.

Stir in the almond extract.

In another small bowl, combine the flour and baking powder with a whisk; stir into the batter by hand. The dough will be stiff. 

Spread dough evenly into the two prepared pans (an offset spatula works nicely for this). Brush the tops with the reserved egg and use the spatula to smooth it over, then sprinkle evenly with the sliced almonds.

Bake in preheated oven for about 30 minutes or until golden brown. Don't over bake or it will be dry!

Remove from oven and let cool in the pans about 10 minutes, then carefully remove to wire racks to cool completely.  Cut in wedges to serve.

Happy Baking!

Sunday, April 17, 2022

Tripe Chocolate Brownies

When I want brownies, I normally use Ghirardelli brownie mix. I mean, why mess with perfection? But sometimes I want MORE than a brownie... I need something richer and denser, more like a dessert. That's when I bake these.  I was introduced to this recipe by a parent who comes into our school office. She brought us these treats and I HAD to have the recipe. She got it from Cook's Illustrated. As always, I type up recipes here the way I like to bake them and with any changes I've made to the original. 

If you love deep, dark, rich chocolate, you will want to make these soon!!  

Triple Chocolate Brownies

5 oz semisweet or bittersweet chocolate, chopped (or use chocolate chips)

2 oz unsweetened chocolate, chopped

8 TB (1 stick) unsalted butter, cut into large cubes

3 TB cocoa powder

3 large eggs

1-1/4 cups (8-3/4 oz) sugar

2 tsp vanilla extract

1/2 tsp salt

1 cup (5 oz) unbleached all-purpose flour

Adjust an oven rack to the lower-middle position and pre-heat the oven to 350 degrees F.

Spray an 8" square baking pan with nonstick cooking spray. You can line it with parchment paper if you wish, letting the sides hang over so that you can pull the whole thing out of the pan when baked. If you do this, spray again with nonstick cooking spray.

In a medium microwave safe bowl, add the semi-sweet and un-sweetened chocolate and the butter. Microwave for 30 seconds at a time, stirring in between. It usually requires 3 intervals to completely melt. Set aside to cool a bit.

In a larger bowl, whisk together the eggs, sugar, vanilla and salt.  

Whisk the warm chocolate mixtures into the egg mixture, then stir in the flour with a wooden spoon until just combined.

Pour the batter into the prepared pan and spread evenly.  Bake 35-40 minutes until slightly puffed and a toothpick inserted in the center comes out with a small amount of crumbs on it.  Remove from the oven and cool to room temperature. Cut into squares directly in the pan or if you've used parchment, remove from pan and cut. 

Cover and store on counter or in the refrigerator.  

Happy Baking!

Monday, January 24, 2022

Salted Nut Roll Bars

 If you like PAYDAY candy bars, you will LOVE this recipe. It's super easy and fun to make with a few ingredients. Recipe from Allrecipes.com


16 oz dry roasted salted peanuts, divided

4 TB unsalted butter 

14 oz can sweetened condensed milk

10 oz bag peanut butter chips

4 cups mini marshmallows


1. Line a 9x13 baking pan with parchment paper. Spray with non-stick cooking spray. 

2. Add 1/2 the peanuts. Set aside.

3. In a large pot over medium heat, melt butter.

4. Add sweetened condensed milk and stir till completely combined.

5. Add peanut butter chips and continue to stir until melted.

6. Stir in marshmallows and cook til puffy, about a minute or two.

7. Remove from heat and pour on top of peanuts in the baking pan. Spread with spatula.

8. Top with remaining peanuts and press down gently.

9. Refrigerate for 1 hour or until set.

10. Cut into bars and serve.

Happy Baking!

Saturday, November 6, 2021

Pumpkin Spice Bread

This Pumpkin Spice Bread is one of the best I've tasted. It's super moist and flavorful. The spices are heated in with the pumpkin puree before the other ingredients are added, which really brings out the cinnamon and clove flavors. Baked in 3 mini loaf pans or one 9" pan, it makes a wonderful gift to bring to a friend!

1 cup minus 2 TB canned pure pumpkin
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3/4  cup water
1-3/4 cups brown sugar (light or dark)
1/2 cup vegetable oil
2 large eggs, lightly beaten
1-3/4 cup unbleached all-purpose flour
1 tsp baking soda
3/4 tsp salt

Adjust oven rack to middle position and preheat oven to 350 degrees F.

In a small saucepan, heat pumpkin, cinnamon, nutmeg and cloves over medium heat until steamy, then stir continuously until pumpkin is stiff, about 3 minutes.  Transfer to a medium bowl and whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.

In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. It will look a little lumpy.  

Pour batter into 3 greased mini loaf pans (approx 5"x4"x2") or one 9" pan.  Bake until firm and golden brown, about 45 minutes for mini loaves and about 65 minutes for the larger loaf. 

Let bread cool in pans a few minutes then turn out onto a wire rack and cool to room temperature.  Slice and serve. 

Glaze is optional. I prefer it without, but it looks prettier for gifting if you dress it up a bit.  Just mix up some powdered sugar and water to desired consistency and spread or drizzle over the top.

Recipe doubles easily and freezes well. 

*Recipe from a magazine but I don't remember which one! It's been in my recipe binder for years.

Happy Baking!

Wednesday, June 30, 2021


Don't you just love a Madeleine? They are so delicious with your tea or coffee, and they are easier to bake than you might think. It takes very few ingredients and not much time. You do need a Madeleine tin but those are easy to find on the internet or in your local kitchen shop. Let's go!

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 oz (1 stick) of unsalted butter, melted
3/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt

Preheat the oven to 375 degrees F.

Beat sugar and eggs together until thoroughly blended.  Add lemon rind and melted butter. Mix to blend.  Sift together dry ingredients and add all at once to the egg mixture. Stir just to blend.  Allow the mixture to sit at room temperature for about 10 minutes.

While your batter is resting, generously butter your Madeleine tin. I do not recommend using baking spray. The butter will make the outside of the Madeleines nice and crispy and give them flavor, whereas the spray will make them rubbery.

Pour slowly or spoon the batter into the molds and fill them 3/4 full. Be careful not to overfill them or you won't get those nice little ridges. 

Bake 13-15 minutes or until edges are golden brown. Do not over-bake them or they will be dry! Carefully remove them from the tin one by one. If you find they are sticking, use an off-set spatula to carefully work your way around and then slowly lift them out. Turn them over to cool on a rack. See the ridges? Good job!

Wipe out the molds, re-butter and fill again if you have leftover batter. My tin makes 12 Madeleines and I had just a tiny bit of batter left, not enough to make more. 

Store in an airtight container until ready to serve.


Recipe from foodnetwork.com

Sunday, April 25, 2021

Blueberry Oatmeal Walnut Cake

We like to eat this delicious cake for breakfast or have it as an afternoon snack with a cup of coffee or tea. It is more like a coffee cake than a dessert cake, but you can certainly have it anytime of day! Buttermilk and oil give it a moist texture and the molasses gives it that rich dark color. This recipe originally calls for cranberries, but I prefer to use blueberries as we usually have them on hand most of the year, either fresh or frozen. Serve warm with fresh whipped cream or a dollop of butter. So good!


1-1/2 cups quick-cooking or old-fashioned rolled oats

2 large eggs

1/2 cup firmly packed light or dark brown sugar

1/2 cup canola oil

1-1/2 cups buttermilk

1/4 cup dark molasses

1 tsp vanilla

1 cup unbleached flour

1 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon (separated)

1 cup fresh or frozen blueberries

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Grease a 9x13" pan or spray with PAM for baking. 

Spread the oats on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.

In a large bowl, beat the eggs, brown sugar and oil together until blended.  Stir in the buttermilk, molasses and vanilla.

In a medium bowl, combine the flours, toasted oats, baking soda, baking powder, salt and 1 tsp cinnamon. Stir to blend. Add dry ingredients to buttermilk mixture and beat for about 1 minute or until smooth.  Stir in the blueberries. Spread in the prepared pan. Toss the nuts and remaining 1 tsp cinnamon together and sprinkle evenly over the top.

Bake for 25-30 minutes or until the cake is golden brown and a toothpick or knife inserted in the center comes out clean. Do not over-bake as it will be dry! Let cool in the pan.  Cut into squares and serve warm. 

Muffin Variation:

Using an ice cream scoop, scoop out mounds of batter into paper lined muffin cups.  Bake in 375 degree oven for 20 minutes or until toothpick comes out clean.  Makes 12 large muffins.

Happy Baking!

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