The Chocolate Chip Cookies That Finally Won Me Over
I’ll be the first to admit it: I don’t bake cookies very often. When I want to bake, I want to be able to line up the ingredients, mix everything together, and get them in the oven—without an hour or day rest in the refrigerator. But so many cookie recipes (especially the ones claiming to be “the best” or “the ultimate”) ask for specialty ingredients and fussy techniques: bread flour, cake flour, browned b, extra egg yolks, heavy cream, chopped chocolate with different percentages… honestly, it can feel overwhelming for a classic American cookie.
So while flipping through my new cookbook by Matt Lewis—co-owner of Baked in Brooklyn, famous for their brownies—I came across his chocolate chip cookie recipe. It immediately checked all the boxes: simple pantry ingredients, no mixer needed, and no chilling or waiting time. Perfect.
I was tempted to tweak the recipe (as always), but the only change I made was using chocolate chips because I didn’t have any chocolate to chop. The cookies baked up in about 12 minutes. They didn’t spread much, and the texture was exactly what so many of us want in a classic chocolate chip cookie: not cakey, not too crisp—just that soft, chewy, warm, buttery middle with melty chocolate throughout.
These are officially going into my regular rotation—based on ease alone, but the taste sealed the deal. Give them a try next time a cookie craving hits. You might just find your new go-to, too.
Chocolate Chip Cookies – Simple, Classic, and No Fuss
Classic, quick, and foolproof—your new go-to chocolate chip cookies.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, melted (2 sticks)
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips ( 12 oz)
Instructions
1. Whisk together the flour, salt, baking powder and baking soda in a medium bowl. Set aside.
2. Whisk the melted butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Fold the flour mixture into the wet ingredients until just combined. Don’t over mix.
5. Stir in the chocolate chips.
6. Cover bowl and put in refrigerator.
7. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
8. Scoop a generous tablespoon-sized portions of dough, medium sized scoop, onto the prepared baking sheet, leaving space between each cookie. (I had 9 per sheet pan)
9. Bake for 11–14 minutes, or until the edges are lightly golden.
**Store in an air tight container**
Substitutions/Variations:
- Chopped chocolate can replace the chocolate chips
- Different chocolate can be used, dark, milk, white, etc.
- Sprinkle with sea salt before baking.
- Shape dough into balls and freeze to bake later.
- Dough can be kept in refrigerator for up to 3 days.
The Yummiest Gooey Cinnamon Rolls
If you love soft, buttery, gooey cinnamon rolls, this is the recipe you’ve been searching for. These rolls have a secret ingredient that truly makes all the difference—rich, soft, and melt-in-your-mouth perfection every time.
These cinnamon rolls do take a few steps, but the process is totally manageable and can be spread out over time. I love using my bread machine to handle the dough, a huge time-saver!, and then I shape the rolls, pop them into the refrigerator overnight, and bake them fresh the next morning. Yes, it takes a bit of planning—but the payoff is super yumness.
The moment they hit the oven, your whole house fills with that amazing cinnamon-sugar aroma. No need to light a candle—your cinnamon rolls will do the work! And the best part? The oohs and ahhs from anyone lucky enough to get one warm from the pan.
Trust me… these are the cinnamon rolls people remember.
Bakery Cinnamon Rolls
Ingredients
For the Dough:
- 3/4 cup warm whole milk
- 2 teaspoons instant dry yeast
- 2 large eggs at room temperature
- 6 T unsalted salted butter cut into chunks
- 1 teaspoon salt
- 3 3/4 cups bread flour
For the Filling:
- 1/2 cup unsalted butter, very self
- 1/2 teaspoon of salt
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/2 cup heavy cream (for pouring over the risen rolls)
For the Frosting:
- 4 ounces cream cheese (softened)
- 1/2 cup salted butter (softened)
- 1 cup powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated.
- Add the room temperature eggs, butter and honey
- Add in salt and bread flour and mix using the beater blade just until the ingredients are barely combined.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- To knead, beat the dough on medium speed for 5-7 minutes. The dough should be elastic and smooth.
- Spray a large bowl with cooking spray. Remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel.
- Set the bowl in a warm place and allow the dough to rise until double. (I like to turn on the oven to the lowest setting for 5 -10 minutes. Then turn off the oven and place the dough to rise in there. )
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined.
- Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24×15″ rectangle. Does not need to exact!
- Use a rubber spatula or spoon to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long side, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 45 minutes while the oven is preheating.
- Preheat the oven to 350 ºF.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
- While the rolls are baking, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add salt, powdered sugar and vanilla.
- Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula, apply a thin layer of the cream cheese icing. Let the rolls cool for 15 minutes more. Top with the rest of the icing and serve.
Notes:
All-purpose flour can be substituted for the bread flour . Either will work. but bread flour yields a fluffier, sturdier roll with a slightly chewy texture. All-purpose flour gives a softer, more tender roll.
Overnight Instructions:
Make the cinnamon rolls -when they are rolled out, cut up and put in the pan. Cover with wrap and refrigerate until morning.
When ready to bake, pull them out and let them get to room temp. About 30 minutes to get the chill off, then bake. Then pour on the cream and let them bake.
Apple Brownies (Blondies)
I’m not going to argue with the brownie purists out there—but yes, these “brownies” contain zero chocolate. And honestly? They don’t need it. These Apple Brownies (or blondies, if we’re being technical) might just become a new favorite.
These cake-like bars are incredibly moist, bake beautifully in a standard brownie pan, and slice perfectly into chewy, cinnamon-kissed squares. The flavor is all apple and warm spice—simple, cozy, and absolutely delicious.
One of the things I love most about this recipe is how easy it is. It’s the kind of go-to dessert you can keep in your back pocket for last-minute gatherings, fall potlucks, or when you just want your kitchen to smell like Fall. Any firm-sweet apple variety works well—Honeycrisp, Cosmo, Pink Lady, Jonagold… whatever you have on hand. You could even use a mix of different varieties. I used Honeycrisp.
If you’re looking for a no-fuss treat that feels special without any extra effort, give these Apple Brownies a try. They deliver all the cozy fall flavor you love, no chocolate required.
This recipe is adapted from The Apple Lover’s Cookbook by Amy Traverso (W.W. Norton, 2020).
Apple Brownies (Blondies)
Makes: 12 or more bars
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 10 tablespoons unsalted butter, melted and cooled
- 1¼ cups granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon bourbon (optional)
- ½ cup chopped walnuts
- 2½ large firm-sweet apples (about 1 pound total), peeled, cored, and chopped into ½-inch cubes
Instructions:
Prep the pan:
Preheat the oven to 350°F and position a rack in the middle. Generously grease a 9-inch square baking pan.
Make the batter:
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda; set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the melted butter, sugar, egg, and egg yolk on high speed until pale and slightly thickened, about 2 minutes. Beat in the bourbon, if using.
Fold in the walnuts and apples. Add the flour mixture and stir until just combined.
Bake:
Spread the batter evenly into the prepared pan. Bake until golden brown and firm in the center, about 40 minutes.
Tips & Substitutions
Storage
- Room Temperature: Store the bars in an airtight container for 2 days. The apples keep them super moist, so avoid leaving them uncovered.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Substitutions & Variations
- No walnuts? Swap with pecans, slice almonds, or leave the nuts out entirely.
- Add-ins: A handful of dried cranberries or raisins adds a great fall twist.
- Spices: Add a pinch of nutmeg or cardamom for a deeper spice profile.
- Butter substitute: Salted butter works fine—just don’t add the salt.
- Bourbon alternative: Replace with vanilla extract, dark rum, or omit completely.
- Add chocolate: If you must—white chocolate chips pair nicely with the cinnamon and apples.
Sweet Redemption: Turning a Failed Cake into Bread Pudding
We’ve all been there — the home-baked cake that sinks, cracks, sticks, or simply refuses to leave the pan in one piece. Maybe the oven ran hot, the pan wasn’t greased enough, or you couldn’t wait quite long enough before unmolding it.
But don’t toss that cake just yet! You can redeem your baking day by repurposing it into a cozy, comforting cake bread pudding — the sweetest second chance for a broken bundt.
Traditionally, bread pudding was a clever way to use up stale bread by soaking it in a mixture of milk, eggs, and sugar, then baking it to golden perfection. This time, we’re swapping the bread for cake!
My bundt cake already had cinnamon, chocolate chips, and walnuts, so all I needed to add was a simple custard made with milk, eggs, and vanilla. After letting it soak for 30 minutes, into the oven it went — and what came out was pure dessert magic.
Cinnamon Chocolate chip Cake Bread Pudding Recipe
(This recipe is a flexible guide — adjust sugar and spices based on your cake’s flavor!)
Ingredients
- ~7–8 cups broken or cubed bundt cake pieces (remove any frosting first)
- 6 large eggs, lightly beaten
- 2 cups milk (whole, 2%, light cream, or heavy cream)
- ¼ cup granulated sugar (optional, adjust to sweetness of your cake — I skipped it!)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional, depending on cake flavor)
- Pinch of salt
- Optional add-ins: ½ cup raisins, dried cranberries, chocolate chips, or chopped nuts (if your cake already includes these, no need to add more)
Directions
- Preheat oven to 350°F. Grease a 9×12-inch casserole or baking dish.
- Arrange the cake: Place broken or 1-inch cake cubes in the dish. Sprinkle any add-ins on top if using.
- Make the custard: In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and salt until well blended.
- Soak the cake: Pour custard evenly over cake pieces. Gently press down with a spatula so all pieces are moistened. Let sit for 15–30 minutes to soak.
- Bake: Bake for 40–50 minutes, until the top is golden and the custard is set. A knife inserted in the center should come out mostly clean.
Serve warm —with a dollop of whipped cream or ice cream, or just as it is: a sweet success from a baking mishap!
Cheesecake Squares: A Perfect Bite of Yum
Creamy vanilla cheesecake, in the oven within 30 minutes — without the hassle of a springform pan or water bath? Yes, please! These cheesecake squares are everything you love about classic cheesecake: rich flavor, velvety texture, and that irresistible creamy bite. The best part? They use simple ingredients and come together with minimal effort.
Cheesecake squares are perfect for potlucks, school events, or family gatherings. Easy to slice, share, and enjoy, these bars prove you don’t need fancy equipment to make something truly delicious.
Remember you need to chill your cheesecake squares overnight before slicing and serving. And it was hard for me to get a clean edge on the squares.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (about 8 whole crackers, crushed)
- 4 tablespoons confectioners’ sugar
- 1/8 teaspoon table salt
- 5 tablespoons unsalted butter, melted
Batter
- two 8-ounce packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup heavy cream or sour cream ( I used 1/8 sour cream and 1/8 heavy cream) at room temp.
- 3 large eggs (I used fresh farm eggs, why my cheesecake is so yellow) room temp.
- 2 teaspoons of vanilla extract ( I used 1 teaspoon of bourbon and 1 teaspoon of vanilla)
Instructions
- Preheat the oven to 375°F.
- To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter.
- Press into the bottom and about 1/2″ inch up the sides of an 8″ square pan.
- Bake the crust for 8 to 10 minutes, until set; the color won’t change much.
- Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325°F.
- To make the batter: Mix the cream cheese and sugar together until smooth.
- Add the cream/sour cream , eggs, vanilla, bourbon( if using) ; mix until combined, scraping the sides and bottom of the bowl as you mix.
- Spoon the batter into the crust.
- Bake the cheesecake bars for 35-40 minutes, until the filling is set but still soft in the center. (Mine took 40 minutes)
- Remove the cheesecake bars from the oven, and cool at room temperature for 45 minutes. Refrigerate until ready to serve, at least 6 hours, overnight is best.
Recipe base on King Arthurs Vanilla Bean Cheesecake Squares
Blueberry Zucchini Oat Cookies
Hearty oats meet garden-fresh goodness, turning a simple treat into something wholesome and satisfying. Chewy centers and crispy edges, the perfect yum.
These Blueberry Zucchini Oat Cookies came to life being gifted a 3-pound bag of dried blueberries and several zucchinis from a neighbor’s yard. The zucchini adds a tender, moist texture while oats bring heartiness, and the blueberries provide sweet, tangy bursts in every bite. These cookies are wholesome, chewy, and perfect for munching and sharing. I know my teacher’s aide and students enjoyed!
Blueberry Zucchini Oat Cookies
Ingredients
- 1 cup shredded zucchini , blotted with paper towels (important step or you cookies will be gummy)
- 2 cups old-fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened to room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried blueberries or substitute dried cranberries or semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans (I used walnuts)
Instructions
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and vanilla, mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the dried blueberries and nuts, if using.
- Cover and chill the dough in the refrigerator for at least 2 hours (and up to 2 days).
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop a heaping 1.5 Tablespoons of dough per cookie and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 2days or in the refrigerator for 1 week.
Death by Chocolate… and PB!
The Famous Duo is Back — in Cake Form!
Is there ever a wrong time for a slice of chocolate peanut butter cake? Nope! With rich, fudgy layers, creamy peanut butter frosting, and a decadent chocolate ganache drip, this cake is pure indulgence.
Incredibly moist and surprisingly simple to make, it’s the perfect treat for any occasion — or no occasion at all. Enjoy.
P.S. Sorry for the limited number of photos and the quality — I’ll try to do better next time!
Yummy Chocolate Peanut Butter Cake
Chocolate Cake Layers, creamy peanut butter buttercream, chocolate ganache drip, and the bonus of peanut butter cups
Ingredients
Chocolate Cake Layers
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 3 whole eggs room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1/4 cup cocoa powder
- 1/4 cup flour
- 1 chocolate cake mix
Peanut Butter Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 1 Tablespoon pure vanilla
- 2/3 cup creamy peanut butter
- 1/4 cup heavy cream
- 7-8 cups powdered sugar
Chocolate Ganache Drip
- 2 cups chocolate chips
- 1 cup heavy cream
Optional
- 12 mini peanut butter cups chopped
Instructions
For the chocolate cake layers:
- Preheat the oven to 325 degrees, and prep 2 8″ cake rounds.
- In a large bowl, whisk together all the ingredients, except the flour, cocoa and the cake mix. Gently fold in the cake mix, flour, and cocoa until it’s combined. Split the batter between the prepared cake rounds.
- Bake for around 30 minutes, or until the cake is finished baking in the center. Flip the cake rounds onto a wire rack to cool completely. (At this point, cake layers can be frozen.)
For the peanut butter buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the salt, vanilla, creamy peanut butter, and whip it up until everything is thoroughly combined. With the mixer on low speed, add in the powdered sugar about 1/2 cup at a time. If the buttercream is looking too thick, add in another two tablespoons or so of heavy cream. If it’s too thin, add in another 1/2 cup of powdered sugar.
- Turn the mixer on the highest speed and let it whip up for about 2 minutes, until the texture is light and fluffy.
For the ganache:
- Add the chocolate and heavy cream into a medium bowl, and microwave for 30 seconds. Stir, then repeat. Stir again until it’s smooth and creamy. Set aside to slightly cool before adding to the cake. If the drip is too thick, stir in some more heavy cream. If it’s too thin, toss in a couple more chocolate chips to help with consistency.
Assembly
- Place down the first cake layer, then spread on a generous layer of buttercream. Add on the next cake layer . Frosting entire cake and try to smooth the sides and top with a cake spatula and cake scraper.
- Add on the ganache drip, then place on the peanut butter cups.
Store in refrigerator, covered loosely.
Decadent Chocolate Swirled Banana Bread with Reese’s Peanut Butter Cups
This isn’t your average banana bread—it’s a rich, indulgent twist on the classic! Featuring a marbled swirl of dark chocolate and traditional banana batter, every slice is a perfect balance of deep cocoa flavor and moist, banana goodness. And just when you think it couldn’t get any better, there’s a hidden treasure: chopped Reese’s Peanut Butter Cups folded right into the dark chocolate batter.
Perfect for breakfast on the go, a lunchbox treat, or an afternoon pick-me-up, this crowd-pleaser brings smiles to all ages. Perfect for breakfast on the go, a lunchbox treat, or an afternoon pick-me-up, this crowd-pleaser brings smiles to all ages.
Decadent Chocolate Swirled Banana Bread with Reese’s Peanut Butter Cups
Ingredients:
- 3 large ripe bananas
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table or fine sea salt
- 1 cup plus 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark cocoa powder
- 3/4 cup chopped Reees cups or chocolate chips
- Heat oven to 350°F. Grease a 9×5-inch loaf pan, (I like to coat it with a nonstick baking spray).
- Melt butter in the bottom of a large bowl in the microwave. Mash the bananas right into it, trying to get rid of big pieces. Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined. Add only 1 cup of the flour.
- Pour roughly half of the batter into a second bowl.
- Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon.
- Into the other bowl, stir in the cocoa powder and peanut butter cups or chocolate chips.
- Dollop batters in large alternating spoonfuls into the greased loaf pan. Use a butter knife to make a few figure-8s through the batters, marbling them together 2-3 times, any more and the swirls may not look distinct when you cut the cake.
- Bake 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes, run a knife around the edge and invert it out onto a cooling rack.
Notes:
- Can be served warm or at room temperature. Easier to slice when it has cooled.
- The banana bread will keep for up for several days, at room temperature, wrapped in plastic or foil.
Chocolate Chip Muffins
These muffins are rich, tender, and chocolatey, what a great way to start your morning!
The recipe is adapted from “Huckleberry: Stories, Secrets, and Recipes from Our Kitchen” by Zoe Nathan. Zoe learned her skills working at Tartine Bakery in San Francisco before opening her Southern California bakery.
Almond flour gives these muffins a nice moistness and a light texture. And the yogurt also adds moisture plus gives the muffins a great crumb.
*Note, you need to plan ahead, like Thomas Keller’s muffin recipes. The batter needs to rest over night. During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency.
Chocolate Chip Muffins
Ingredients:
3⁄4 cup unsalted butter, at room temperature
3⁄4 cup + 2 TB sugar, plus more for sprinkling
1 tsp salt
2 eggs
1 1⁄4 cups all-purpose
1⁄4 cup almond flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 cup plain whole milk yogurt/Greek yogurt
1 1⁄2 tsp. vanilla extract
2 cups chocolate chips
Directions:
- Line a 1-cup muffin pan with paper liners.
2. Cream the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Fold in the flours, baking powder, baking soda, yogurt, vanilla, and chocolate, mixing just until incorporated. Do not over mix.
3. Fill the muffin cups to the top. Cover and refrigerate overnight.
4. The next day, take the pan out of the fridge. Preheat the oven to 400ºF. Use convection setting. Sprinkle the muffin tops with a bit more sugar. Place in oven, lower temp. to 350. Bake for 15–20 minutes, or until the muffins are golden brown and the tops spring back when touched. Do not overbake.
Lemon-Rosemary Yogurt Loaf/Cake Slice Bakers
Wherever you live, now’s the time to get your citrus fix because winter is when citrus taste is best. If you love lemon desserts this is a double win for you, this loaf cake is delicious. It’s from Candace Floyd’s Little Everyday Cakes. I can’t wait to make more cakes from her cookbook. This was my January pick from the Cake Slice Bakers bake group.
The yogurt gives the cake a lighter crumb then sour cream, but the same tangy flavor. There is both lemon juice and lemon zest to give the loaf cake a strong lemon flavor. This loaf slices could be served as breakfast, a snack or dessert that everyone will love!
Lemon-Rosemary Loaf Cake
Ingredients:
Cake:
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- Zest of one lemon
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- 3/4 cup plain whole yogurt, room temperature
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon fresh rosemary, finely chopped
Glaze:
- 2 Tablespoons sugar
- 2 Tablespoons fresh lemon juice
Directions:
- Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray.
- Combine the yogurt, vanilla, and lemon juice in a glass measuring cup.
- Combine the dry ingredients in a medium bowl.
- Cream butter and sugar until light and fluffy, about 4 minutes.
- Add the eggs and egg yolk one at a time, beating well, after each addition.
- Reduce speed and slowly alternative at the flour and the yogurt mixture, ending with the flour mixture. Mix until just blended. Stir in the lemon zest and rosemary. Scrap the batter into the prepared pan.
- Mix for an additional minute, scraping the bowl, until everything is smooth and combined.
- Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
- To prepare the syrup, combine the sugar and the lemon juice in a small sauce pan, and heat over medium heat until the sugar is dissolved. ( I microwaved for one minuted in a small glass measuring cup)
- Remove the cake from pan and return.it tope side up to the rack server a baking sheet to catch drips. Pour the warm syrup over the warm cake. Let the cake cool completely
Notes:
* If you do have have rosemary you can replace with lavender or thyme or leave out.
*Keep on the kitchen counter for up to 3 days or in the fridge for up to 1 week.
*Optional Frosting: While the tea cakes are cooling make the frosting. Whisk together the powdered sugar and lemon juice to make a smooth but slightly loose frosting. Pour over the cooled cakes and let sit at room temperature for the frosting to crust over.
Recipe adapted by Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd (Author)
I can’t wait to see what everyone else chose to bake this month!
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Lemon-Rosemary Yogurt Loaf
Chocolate Malt Cake
- Culinary Adventures with Camilla
- My Recipe Reviews
- A Little Bit of All Right
- Amandie Bakes
- Making Miracles
- Sweet Sensations
Oatmeal-Applesauce Cake with Lemony Apple Topping
Margaret's Yummies 