Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 

This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.

For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 

The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.

For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.

When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe

Glazed Butter Cake

Serves 10

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)

1 1/2 cups (195g) all-purpose flour

1 cup (200g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla

1/2 cup (100g) granulated sugar

4 Tablespoon (57g) unsalted butter

1/8 cup water

1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).

3. Add in the eggs, one at a time. Beating each one well.

4. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt.

5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.

6. Mix in the vanilla.

7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.

8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.

9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.

10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.

11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.

12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 

13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.

14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.

Sugar Cookie Bars

After sharing recipes for more than ten years, I still get excited to share new ones. Especially ones having great visual appeal and a fabulous flavor profile. Because they are so easy to make, Sugar Cookie Bars are one of those confections you can (almost) make on a whim. If you need to bring a dessert for a potluck, to a book club, or to a gathering, these buttery, chewy, craveworthy Sugar Cookie Bars are destined to be a big hit with both kids and grown-ups. And who doesn't want to be the one bringing the dessert where the platter is the first one leaving only few crumbs behind!

If you have butter, eggs, cream cheese, and milk in your refrigerator, you have some of the makings of Sugar Cookie Bars. If you have all-purpose flour, sugar, Kosher salt, baking powder, cornstarch, vanilla, almond extract, and sprinkles in your pantry, you have everything you need to make them! 

I recently talked about the role cornstarch plays in cookies. Just a small amount of cornstarch adds softness and tenderness to the texture of the bars as well. You could leave it out if you want a slightly crispier bar, but the combination of soft, chewy bars topped with a luscious, creamy buttercream icing is irresistible. 

Unlike sugar cookies, the dough for these Sugar Cookie Bars does not need to be chilled. The key to creating a perfect dough is having your butter, cream cheese, and eggs at room temperature. From start to finish, these Sugar Cookie Bars take a fraction of the amount of time you would invest in making rolled sugar cookies. For the best baking results, use a 9"x 9" metal baking pan lined with parchment paper and preheat your oven. Baking time for the bars ranges from 25-30 minutes or until the top is golden. 

While the cookies are baking, you can whip up the dreamy buttercream icing. You control the thickness, the spreadability of the icing with the amount of whole milk you use. Begin with using two tablespoons. Assess the texture before adding more (in one Tablespoon increments). Personally, I love the ethereal look of white icing. Especially one topped with sprinkles. However, if you like a hint of color in yours, add some food coloring. But choose a pastel colored one to create bars with the most visual appeal.

Wait until the bars have cooled completely before icing them. If you ice them while the bars are still warm, the icing will melt. If you don't have or want to use sprinkles, use an offset spatula or large tablespoon to create pretty swirls. 

Have you ever noticed that by simply putting sprinkles on almost anything you can turn something ordinary into something extraordinary? From cake pops, to cakes, to all kinds of iced confections, sprinkles add elements of pure joy, delight, and happiness. They are the ultimate finishing touch. With the power to make everyone in the room feel giddy, it should go without saying that all Sugar Cookie Bars absolutely must be topped with sprinkles. 

As much as I love chocolate desserts, these buttery, scrumptious Sugar Cookie Bars slathered with buttercream icing are a refreshing way to satisfy a sweet tooth craving. And because they are so easy to make, you don't need to wait until the weekend to make them!

Recipe

Sugar Cookie Bars

Makes 16 Bars

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 ounces (86g) cream cheese, softened

1 large egg, room temperature

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 teaspoon cornstarch (see notes)

1/2 cup (113g) unsalted butter, room temperature

2 1/4 cups (270g) confectionary sugar, sifted

1/8 teaspoon Kosher salt

2 teaspoons vanilla

3 Tablespoons whole milk

Options: Sprinkles, Food Coloring

Directions

Sugar Cookie Bars

1. Preheat the oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. Whisk together the flour, baking powder, Kosher salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Scrape down the sides of the bowl.

4. Add in the granulated sugar and beat until light and fluffy (approximately 3-4 minutes). 

5. Beat in the cream cheese.

6. Beat in the egg until incorporated.

7. Beat in the vanilla and almond extracts.

8. Add the dry ingredients in two additions. Beat just until incorporated.

9. Transfer dough the prepared pan. Use an offset spatula to smooth the top of the dough. Note: Make sure to evenly spread out the dough.

10. Bake the sugar cookie bars for 25-30 minutes or until golden along the edges and top. Remove from the oven and the place pan on a cooling rack. Let pan cool for approximately 10 minutes before removing the sugar cookie bars from the pan. Place the still warm bars (still with the parchment paper) on a cooling rack. Let cool completely.

Icing

1. In a medium sized bowl, beat the butter until creamy using a hand mixer.

2. Add in the confectionary sugar, vanilla, Kosher salt, and whole milk. Beat until smooth and creamy.

3. If using food coloring, highly recommend using a pastel fool coloring gel or paste. Begin by adding a few drops. Beat in. Continue adding the food coloring until you get your desired color.

4. Spread the icing on the cooled sugar cookie bars. Use an offset spatula or spoon to create a beautiful swirled top.

5. Top with sprinkles!

6. Cut into 16 bars.

7. Serve and enjoy.

8. Store the bars in the refrigerator (well wrapped). Serve chilled or at room temperature.

Notes: (1) The use of cornstarch gives the sugar cookie bars a more tender texture. If you want a slightly crispier bar, omit it. 

Iced Milk Chocolate Oatmeal Cookies Levain Style

 

"You can be miserable before you have a cookie and you can be miserable after you have a cookie, but you can never be miserable while you are eating a cookie." (Ina Garten) Wise words from the ultimate food goddess. If I were to add one word to that quote, it would be 'huge'. If you aren't one of those people whose eyes widen and heart races when you see gorgeous bakery style, extra-large and as big as you palm sized cookies, you are an outlier. The popularity of Levain cookies has not only influenced home cookie baking, but has spawned the large sized cookie in boutique bakeries across the country as 'the' most coveted kind of cookie. Levain style cookies are big enough to share (if you dare) or to fuel you on a long hike. They are not one bite wonders. Rather they are colassal sized, thick without being cakey stunners. 

When we think of oatmeal cookies, we generally think of oatmeal raisin cookies. But in switching out the raisins for milk chocolate chips, the oatmeal cookie gets a kind of jaw-dropping makeover. And while it might be harder to justify eating one of these Iced Milk Chocolate Oatmeal Cookies for breakfast, I might argue we can rationalize most things if we set our minds to it.

If you are looking to impress or wow your family and friends, make these Iced Milk Chocolate Oatmeal Cookies! With Valentine's Day right around the corner, these would be the most perfect gesture of love. The ability to serve a beautiful, scrumptious, ginormous cookie would be akin to awakening their visual and taste senses while simultaneously filling them up with joy. In many ways it's a form of intimacy that can only be created with something homemade with love.

So let's talk about the ingredients for a second. Unlike most other cookie recipes, this one uses chilled, not room temperature unsalted butter. In addition to all-purpose flour it also uses cake flour. The cake flour along with some cornstarch helps to create a softer, more tender cookie. The molasses combined with the light brown sugar not only deepens the flavor of these cookies, it adds a mouthwatering kind of sweetness. Instead of two eggs, the recipe uses one large egg and one large egg yolk. When buying milk chocolate chips, look for the oversized ones (Guittard makes a great milk chocolate chip) rather than the smaller ones. The oatmeal needs to be the old-fashioned kind, not the instant or the quick cooking oats. For the most optimal results, I strongly encourage you to weigh your ingredients. 

While you don't need to refrigerate these cookies overnight, they do benefit from a brief 15 minute resting period. Which will give you enough time to preheat your oven to 400 degrees (F). 

Divide the rested dough into 7 equal pieces. Ideally I would recommend you weigh out your clumps of dough before rolling them into a ball. When cookies are almost identical in weight, they bake evenly. For a craggy topped cookie, break each ball in half, then press the halves of the dough balls against each other. Shaping the edges of the cookie with your hands so they are rounded. 

These cookies are baked at a high temperature to ensure they don't spread as well as to create their crispy edges. Baking time is only 9-11 minutes (my baking time was 10 minutes). The cookies are ready to come out of the oven when you see they have some golden spots (you still might think they don't look done, but trust the baking time and color). They need to rest on the hot baking sheet for another 15 minutes after they come out of the oven so, in esssence, they will continue to bake.

The vanilla flavored icing not only creates a mouthwatering looking cookie, it adds just the right amount of sweetness. Personally, I wouldn't them any other way.

I like to use a small whisk to drizzle the icing over the top of each cookie. But a dinner fork will too. Let the icing set up before serving or packaging them up.

On a scale of 1 to 10, I would give these cookies a 10. Their flavor and texture is spot on. And they are seriously one of the most gorgeous oatmeal cookies.

Once you taste one of these Iced Milk Chocolate Oatmeal Cookies Levain Style, you might be tempted to declare them the best ever oatmeal cookie. You will never be miserable eating this huge cookie. However, at a minimum, these divine, slightly addictive cookies are destined to your favorite oatmeal cookie. And yes, I think you can justify having one for breakfast.

Recipe

Iced Milk Chocolate Oatmeal Cookies - Levain Style

Makes 7 super large cookies

Ingredients

1 cup (130g) all-purpose flour

3/4 cup (90g) cake flour

2 cups (180g) old-fashioned oatmeal (not quick or instant oats)

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1//4 rounded teaspoon cinnamon

1/2 cup (113g) chilled unsalted butter, cut into cubes (preferably European or European style butter)

1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar

1 Tablespoon molasses

1 Large egg, room temperature

1 Large egg yolk, room temperature

2-3 teaspoons vanilla (I used 3 teaspoons or a Tablespoon)

1 package (11.5 oz/326g) milk chocolate chips (highly recommend Guittard Milk Chocolate Chips)

1 cup (120g) confectionary sugar

1 1/2 Tablespoons whole milk

1 teaspoon vanilla

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, cake flour, oatmeal, cornstarch, baking powder, baking soda, Kosher salt, and cinnamon. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for at least one minute. Scrape down sides and bottom of the bowl.

3. Add in the brown sugar. Beat for 30 seconds. Scrape down sides and bottom of the bowl.

4. Add in the granulated sugar. Beat for at least one minute until fluffy. Scrape down sides and bottom of the bowl.

5. Add in the egg, egg yolk, molasses and vanilla. Beat until well blended (approximately one minute). Again scrape down sides and bottom of the bowl.

6. Add in the dry ingredients 1/3 cup at a time. Mix on medium-low just until blended. Do not over mix.

7. Pour in the milk chocolate chips. Mix just until blended. Let batter rest for 15 minutes.

8. Preheat oven to 400 degrees (F). Put oven rack at one rung about the center. Line two heavy bottomed baking sheets with parchment paper. 

9. Measure out the batter into 7 equal pieces, ranging from 5 ounces (142g) to 5.5 ounces (157g). Roll the pieces into balls. Then break in half. Press the sides of the halves together, shaping into circle (this will give you the craggy edge top). 

10. Divide the cookie dough balls between the two baking sheets. But bake only one sheet at a time (unless you have a double oven).

11. Bake for 9-11 minutes or just until the tops look golden, but cookies may not look done. Do not over bake. Allow cookies to rest on baking sheet for 15 minutes. Note: Rotate baking sheet midway through the baking process.

12. Transferred the cooled cookies to a cooling rack.

13. Whisk together the confectionary sugar, milk and vanilla until smooth. Using a whisk, drizzle the icing over the cookies. Let the cookies set.

14. Wrapped in cellophane bags, the cookies will remain fresh for up to 3 days, but they are truly over the top incredible on day one.

Notes: (1) My baking time was 10 minutes. (2) Highly recommend the Guittard Milk Chocolate Chips as they are larger than all other milk chocolate chips. (3) I used Kerrygold unsalted butter. (4) If you wanted, you could switch out the milk chocolate chips for raisins. Look for larger sized raisins, not the small dry ones generally found in the baking aisle.

Spinach and Cheese Quiche

 

I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.

If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 

You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 

You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.

From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe

Spinach and Cheese Quiche

Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients

1 refrigerated pie crust or one homemade 9" pie crust

2 cups (227g) shredded white sharp cheddar cheese

Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid

1/2 to 2/3 cup finely chopped sweet white onions

1 Tablespoon unsalted butter

6 large eggs

1 cup whole milk

1/2 teaspoon Kosher salt

1/4 teaspoon white or black pepper

Directions

1. Preheat the oven to 400 degrees (F). 

2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.

3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 

4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.

5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.

6. Layer the spinach, onions and cheese (in that order).

7. Pour on the egg/milk mixture.

8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.

9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.

Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)