#27 Lemon Pound Cake with Fresh Berries and Cream

Update from last week’s post: They were gone in two days. I made about 30 of them and my family ate them in 2 days. They’re good, so good.

My brother, sister in law, and baby niece were in town this weekend. I must say this was one of the best weekends I have had in a while, and that says a lot especially since I have some outrageous allergies or a sinus infection. Either way, the sneezing and face congestion have been unbearable – but the baby and family time makes it all better 🙂

Saturday evening we had some more family over for dinner and my sister showed me how to make Bruschetta because I have been craving it like a mad woman for the past 2 months. It was AMAZING and so simple to make! Im going to make that when I have my kick off to the summer dinner party (I just decided to hold this dinner party…just now). On top of the awesome bruschetta she showed me how to make some basic marinara sauce, which we then used on our grill-cooked pizzas. Delish!

Jackie's Margarita Pizza

Jackie's Margarita Pizza

Since Jackie was in charge of dinner, I was supposed to be in charge of dessert. Hence the supposed to be. I sat with my brother, Brad, and looked through 4 of my cookbooks until we found this great looking recipe of that consisted of white chocolate, whipped cream and rasberries – sounds great to me! Too bad I didn’t read through the directions all the way….erg. You needed to refridgerate it over night – of course Madeline OF COURSE.

So instead I made a Lemon Pound Cake (which I was planning on making to go with this rasberrie and cream dessert thing) and we whipped some cream and topped it with some berries. It was very refreshing at the end of our pizza, Italian dinner. I did make the pound cake, but Jackie helped with the rest of it. Team work 🙂

Lemon Pound Cake. Don't forget the whipped cream and the powdered sugar

I got the recipe for the pound cake out of my big fat Martha Stewart’s Baking Handbook. The thing is like a baking encyclopedia. I love baking out of her book because I can just look up her recipes on the internet and post the link here instead of writing it all up – but for some reason Martha changed her recipe that is online. SO, I guess that means I am going to have to type this all up.

Glazed Lemon Pound Cake

From Martha Stewarts Baking Handbook


1 cup unsalted butter, room temp

2 1/2 cups plus 2 tbs all purpose flour

1 tbs baking powder

1 1/2 tsp salt

1 1/2 cups sugar

2 tbs lemon zest (about two lemons)

1/2 tsp pure lemon extract

1/2 cup sour cream

5 large eggs

1/4 cup vegetable oil

2 tbs freshly squeezed lemon juice (use those two lemons from the zest – save the extra lemon juice for a glaze)


1. Preheat oven to 350 degrees. Spay two 8 1/2 by 4 1/2 inch loaf pans.

2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. In a bowl of an electric mixer with a paddle attachment, beat the butter, sugar, lemon zest, lemon extract, and sour cream on medium speed until light and fluffy (2 mins).

4. Add the eggs, one at a time, scraping down the sides in between.

5. Beat in the oil and lemon juice. Then add in the flour mixture, slowly, and beat until just combined. Dont overmix!

6. Divide batter evenly into pans and bake until lightly golden, and a toothpick comes out clean, 50 minutes. (For me, mine was done around 40 so I would keep an eye on yours).

For the glaze

Use the remaining lemon juice and whisk in confectioners sugar to taste. If there are clumps of sugar in your glaze, put it on the stove and melt them away. You can either pour over the cakes while they are still in the pan and let it soak in, or use a pastry brush and brush the cakes until the glaze is gone.


Whip some heavy cream,maybe a cup or so, depends on how much cream you like of course. Add small amounts of sugar until you like the taste. Top your pound cake with whipped cream and add some chopped up strawberries and rasberries.

Me and my lovely niece Vivi

I hope you all had an amazing Memorial Day weekend with your friends and families. I sure did 🙂



This entry was posted in cake.

#26 Peanut Butter Sandwich Cookies with Milk Chocolate Filling

Guess who is in town visiting! My little niece Vivienne and my brother and sister in law! Right now I’m currently listening to her bawl her face out in the other room, so sad. Poor kid doesn’t know how to just chill out and fall asleep. This week’s recipe comes from the book “The Craft of Baking” by Karen DeMasco and Mindy Fox. I’ve made a few things out of it before, like the front cover picture recipe – Lamington Cupcakes. Man they are amazing. They are cupcakes dipped in chocolate and rolled in toasted coconut. I’ll have to put those up here sometime…

Peanut Butter and Chocolate are one of my absolute favorite combinations so of course I had to try this one.

Peanut Butter Time

I'm known to make a mess...

For the "Ice Bath" just use a big bowl and fill it with water and some ice cubes, and then put your other bowl in it. Cools it down super fast!

Before you start assembling these guys, make sure they’re actually cooled. I know you’re probably like, oh whatever it’s good enough. It’s not! Trust me, I tried. Totally fell apart. Go learn about this awesome documentary I watched the other night, No Impact Man. Great environmental documentary, highly recommend.

Step 1: Find two cookies that look similar shape and size

Step 2: Put a spoon ful of filling on one cookie

Step 3: Smoosh! Then you will have a little mini hamburger cookie

Peanut Butter Sandwich Cookies with Milk Chocolate Filling

From “The Craft of Baking” by Karen DeMasco and Mindy Fox

Ingredients for Cookie: 

1 3/4 cups unbleached flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

6 tablespoons butter, room temp

1/2 cup + 1 tbs dark brown sugar

3/4 cup + 1 tbs confectioners’ sugar

1/2 cup creamy peanut butter

1/2 cup vegetable oil

1 1/2 tsp pure vanilla extract

1 large egg

Directions for Cookie

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpats (or parchment paper if you dont have them)

2. Sift together flour, baking powder, baking soda, and salt.

3. In a bowl of an electric mixer with a paddle attachment, beat the butter, brown sugar, and confectioners sugar on medium-high until light and fluffy (2 mins- ish)

3. Add peanut butter. Scrape down sides when needed.

4. Slowly add in oil, vanilla, and egg and beat until just combined.

5. Add flour mixture, beat until just combined.

6. Lightly flour your hands and roll the dough into balls about 1/2 inch in diameter. Place them about an inch apart on the cookie sheet. Bake for 12 minutes, or until cookies are brown on the edges. (Mine were done at 10 mintues, so make sure you check them early). Transfer to wire racks and let cool COMPLETELY.

Ingredients for Filling

6 oz milk chocolate, roughly chopped

1/2 cup creamy peanut butter

1/4 cup confectioners sugar

3/4 cup heavy cream

Directions for Filling

1. Combine chocolate, peanut butter, confectioners’ sugar, and salt in am edium bowl.

2. In a small saucepan, bring cream to a boil. Then pour over the chocolate mixture and stir with a spatula until chocolate is completely melted.

3. Make an ice bath (see pictures above), to cool off the filling so it is at room temperature – aka spread able.

Thank you guys for being so supportive of me. I started this blog to keep track of my baking adventures and I’m glad that its brought some smiles into your lives too. 🙂



This entry was posted in cookies.

#25 Salted Caramel Bourbon Chocolate Cupcakes

The title pretty much says it all. The picture of this cupcake in the magazine I found it in was absolutely saliva inducing (that doesn’t sound as sexy as I thought it would). I was going to scan it and show you guys, but then mine didn’t turn out as amazing looking as theirs, so just work with me here.

I got the recipe out of this amazing cupcake magazine I found at a Bristol Farms near by. I flipped through a few pages and pretty much had to buy it. If you’re interested in it, it is put out by the Better Homes and Garden magazine and it’s called, shockingly, “Cupcakes”. It starts with the basics like a chocolate cupcake and the different frostings to go with it but then later into the issue you come across outrageous stuff, like this cupcake here. It’s an amazing issue, I’ll definitely be making more from here.

Ready for Trouble!

Back to cupcakes…

Caramel Pool!


If you’ve been paying attention thus far, you may have noticed I forget ingredients while baking, or straight up forget to buy them. I didn’t forget to put anything in this time (thank goodness) but I didn’t realize I needed sour cream (weird) for the frosting around the edge. I changed the recipe and just made a ganache and heard no complaints, although maybe it would have been even more amazing with the sour cream. We’ll never know…unless you bake it the right way and send me a message letting me know how it is! 🙂

Also on top, I made use of my Fleur de Sel salt that I ordered for those damn Vanilla Bean Caramels that NEVER work out for me. I figured that I should use the salt on something that actually turns out. I also ended up using that Caramel sauce on some of the cupcakes because I ran out of the other caramel that I made to go with it. I didn’t so much as run out as Torey and Yael were over and they kept eating it…

"Hold up a cupcake, I'm going to take your picture!". Commence fake smiles.


Careful not to over-do it on the caramel...

I almost just sat here and typed up the whole recipe and then luckily found that they uploaded it to their website, phew! Check out the recipe HERE.

Salted Caramel Bourbon Chocolate Cupcakes


  • 1 cup butter
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1/3 cup bourbon
  • 3 ounces unsweetened chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 2 cups sugar
  • 1-1/2 teaspoons vanilla
  • 1 recipe Fudge Frosting
  • 1 recipe Salted Caramel
  • Sea salt (such as fleur de sel)

1.Preheat oven to 325 degrees F. Line thirty-two to thirty-four muffin cups with paper liners. In a medium bowl stir together flour, baking soda, and salt. In a glass measuring cup combine the water and bourbon. Set aside.

2.In a small microwave-safe bowl microwave unsweetened chocolate and bittersweet chocolate, uncovered, for 1 minute; stir. Microwave for 30 seconds more; stir until smooth. Cool slightly.

3.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and bourbon mixture to chocolate mixture, beating on low speed after each addition just until combined.

4.Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean (tops of cupcakes may sink slightly). Cool the cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin tin. Cool completely on wire racks.

5.Place Fudge Frosting in a pastry bag fitted with a star tip; pipe a border around edges of cupcakes. Spoon about 1 teaspoon Salted Caramel into center of each cupcake. Sprinkle caramel lightly with sea salt. Makes 32 to 34 (2-1/2-inch) cupcakes.

Fudge Frosting: In a large saucepan melt 6 ounces chopped bittersweet chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/2 cup sour cream. Gradually add 2-1/2 cups powdered sugar, beating with an electric mixer on medium speed until combined. Makes 2-1/4 cups.

Salted Caramel: In a small saucepan combine 2 tablespoons whipping cream and 1 tablespoon bourbon. Heat over medium-low heat until steaming, but not boiling. Stir in 24 unwrapped vanilla caramels and 1/4 teaspoon sea salt (such as fleur de sel). Heat until melted, stirring constantly. Makes about 1/2 cup.

I usually bring whatever I bake into the office, but I also brought some into the aquarium and they were devoured LITERALLY within 5 minutes.  I came in to grab a parking pass, dropped off the cupcakes, came back in from my car and they were all gone. I’d call that a success. Also, what a coincidence, they were filming Top Chef: Just Desserts upstairs on the pier. I thought that was pretty nifty! Although I was a bit disappointed to watch their PA’s plating their final desserts for the camera. Thats the chefs job not some awkward large bearded man? Sorry. Totally ruined it for me. Not to mention they left a huge pile of trash behind next to the aquaium. I’m all for my desserts people but I’m also all for the environment.

Hope the rain this week didn’t freak you out! Enjoy the weekend 🙂


#24 Rice Krispie Treats with Chocolate & Peanut Butter Cups

I’m not sure why, but for the past week I have been craving Rice Krispie treats but felt it was too silly to make. Changed my mind.

Instead of making just regular Rice Krispies, I melted chocolate and chopped up Reese’s Peanut Butter cups on top. When I was a kid my mom use to make Rice Krispie treats with us and would always melt chocolate on top. These remind me of my childhood..plus a little bit of my obsession – Reese’s Peanut Butter Cups. So good.

Start with the butter and marshmallows

Melt it down and make sure you are constantly stirring

Add in the Rice Crispies and then immediately put into a pan, so it doesn't stick to the pan you cooked it in.

Melt some chocolate, spread over the top, and sprinkle chopped up candy on top.

Cut up into squares

Don't you just want to bite into it..



Rice Crispie Recipe


1/2 cup Butter

8 cups of miniture marshmallows

10 cups of Rice Krispie Cereal

3 cups of melted chocolate chips

A bunch of chopped up candy bars

Directions: (Have a 13×9 inch pan sprayed with cooking spray ready.)

1. Melt the butter in a large pan on the stove.

2. Add in the marshmallows and melt completely. Keep stirring for another 2 minutes.

3. Add in the rice krispies and do a few quick stirs. Then quickly transfer into a 13×9 inch cake pan and pat down with a metal utensil (I used a butter knife but you could use whatever).

4. Melt the chocolate in the microwave in 1 minute intervals, stirring in between each. Pour melted chocolate over rice krispies. While chocolate is still warm, add chopped up candy on top.


I hope you all give it a try! It’s super easy and it takes about 10 minutes really. You’ll never want to use the Rice Krispie Box version ever again, trust me.




#23 English Cream Scones

Today is a special post done by Miss Torey Kromnick in honor of Mothers Day. I tried to remake that Vanilla Bean Caramel that I made a few months ago, but of course it didn’t turn out again! I’m going to need to call on the sister in law or take a candy making class or something because this is just getting depressing! I guess that just means I’m going to need to make some ice cream to go with the Caramel Sauce. 🙂

Happy Mother’s Day to you all. I hope you are all spending it with your mommies. My mommy is in Germany right now so sadly I don’t get to spend it with her.

My Mom and I with our first mixer

For Torey’s Mom, she has an entire brunch planned and part of it was to make these scones. Her oven wasn’t working so she eneded up at my place, which I of course didn’t mind because that meant scones for Maddy!

Personally, I have never heard of Currants, which are those little specs in these scones. So when she was baking I kept looking at the dough thinking that it was this big chocolate chip yummy dough. Such a tease. But I must say, I was very pleasantly surprised, not that I doubted Torey’s baking skills at all, it was more of the Currants that I was doubting. They’re fabulous warm with a little butter on it. Mmmm I know her Momma is going to be happy tomorrow morning 🙂

Sectioning off the dough

Torey testing the Caramel sauce

Our little scones


They were delicious


Torey very graciously offered to give the recipe for these scones!

English Cream Scones


1 cup of Buttermilk

1 Egg

2 tbs Sugar

3 1/2 cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup melted butter

1/3 cup Currants (You find these next to the raisins)


Preheat oven to 400 degrees. Whisk buttermilk, egg, and sugar. In a seperate bowl, combine 3 cups of flour, baking powder, baking soda, and salt. Add 2/3 of the dry mix to the wet mix. (Switch to a wooden spoon. It will get stuck in the whisk) Add melted butter, and mix througougly. Stir in remaining flour and currants. Knead dough for several minutes, using the last 1/2 cup of flour. Seperate dough into 3 parts. Shape each part into a thick circle, (ours were aprox 1 inch thick, but possibly too small). Cut circles into quarters and arrange on cookie sheet. Bake 20-25 minutes or until lightly golden brown. (For my oven it was more towards 15 minutes, also because ours were probably a little smaller than what they should have been)

Our recipe made about 30 mini scones. Serve warm with butter or fruit preserves.

Happy Mommas Day!

Madeline & Torey