Inspired by the peach upside down cake @littleblueopal posted a few days ago! Followed @bakedwithlovebyivy recipe on TikTok with some modifications!

Recipe:
-2.5 peaches cut into 1/4 inch slices (could probably do thinner slices if you like)
-sprinkle of cinnamon

simple syrup:
-3/4 cup granulated sugar
-1/3 cup water
-sprinkle of cinnamon

Batter:
-8 tbsp softened unsalted butter
-1 cup granulated sugar
-2 room temperature eggs
-half cup milk
-2 tbsp Greek yogurt (unsweetened, non fat)
-1 & 1/3 cup flour
-1 & 3/4 tsp baking powder
-1/2 tsp salt
-1 tsp cinnamon
-1 tsp vanilla
-1tsp vanilla bean bourbon paste from Trader Joe’s!

Slice and align peaches to the bottom of your greased and lined (parchment paper) pan. Sprinkle a little extra cinnamon if you desire.

In a saucepan, add water and sugar to create a simple syrup. Continue stirring until it becomes a thicker consistency but not quite caramel. I added more cinnamon. I like a fair amount of cinnamon if it’s not apparent already 😉

Cream, the butter and sugar together until well combined. Add your eggs until combined. In a separate bowl mixed together, your dry ingredients (flour, salt, baking powder, cinnamon). Incorporate dry ingredients to wet mixture 1 tablespoon at a time. Once half of the dry mixture is incorporated add the milk, vanilla, and Greek yogurt finish by adding dry ingredients until fully incorporated.

Bake at 350° for 40 minutes. I used a 9 inch round pan but the recipe calls for an 8 inch. Either way works I think.

Turned out, absolutely delicious and was super pleased with how the peaches looked and contrast with the vanilla beans in the cake itself! Highly recommend using vanilla bean or the vanilla bean paste if you have it!

Rich & Moist Double Chocolate Layer Cake with velvety ganache frosting. AKA the chocolate skyscraper!
For the Cake:

• 3 cups all-purpose flour
• ¾ cup unsweetened cocoa powder Dutch-processed preferred
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• 3 large eggs room temperature
• 1 cup buttermilk
• ½ cup brewed coffee cooled
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• ½ cup sour cream

For the Ganache:

• 4 cups semi-sweet chocolate chips
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Instructions are all here : https://tessiestable.com/double-chocolate-cake/

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Preheat oven to 450 degrees F

Place all ingredients in a large bowl with a hand mixer or in the bowl of a stand mixer.

Mix until well combined.

Divide the dough into nine equal portions in a lined baking tin.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

1 cup 100g sweetened shredded coconut
1/2 cup 100 g granulated sugar
1/2 cup 65 g all-purpose flour
1/4 tsp salt
4 large eggs
2 cups 480 ml milk (whole milk works best)
1/4 cup 60 g unsalted butter, melted
1 tsp vanilla extract
Preheat to 350, mix ingredients in this order In A Mixing Bowl, Whisk Together:
eggs
sugar
flour
salt
milk
melted butter
vanilla
Mix until smooth.
Stir In The Shredded Coconut.
Pour The Mixture Into The Prepared
Pie Dish. Bake 40-50mins

Pistachio mini cheesecakes for my friend's birthday.

(The amount of ingredients depends on how many mini cheesecakes you want to make, so I am writing here just some rough estimates)

The bottom:

- Biscuits with crushed pistachios

- Melted butter (so that the biscuits and pistachios will stick together a bit)

- Bake in cupcake forms for about 10 minutes (180° C)

The middle:

- Mascarpone mixed with another fresh cheese (but can be only mascarpone) (approx 500 g together, but depends on how many and how big forms you have)

- Whipped cream (small box), optional

- 1-2 eggs

- 50-100 g melted white chocolate.

- Sugar (depending on how much white chocolate you put in and how sweet you want it)

- Mix everything together, put it into the forms and bake (180° C) - depending on how high your filling is, it can take from about 15 to 40 minutes.

The top:

- Melt white chocolate and mix it with whipping cream (how much depends on the number of your mini cheesecakes). Heat it in a pan for a bit, then let it cool down.

- Once the mini cheesecakes have cooled down, pour the ganache on top and decorate it with some pistachios and flowers. :)

In search of some classic baked good recipes that utilize raw honey or even a simple syrup made from honey and water.

I have three kinds of honey right now and I think they’d be awesome in a sweet treat, but I’ve never baked with honey so I don’t have any good go-to recipes to play around with.

I have a sunflower honey, florida orange blossom honey, and a meadowfoam honey. Photos attached.

Cookies, muffins, cupcakes, or icing is what I initially had in mind. Something simple but would let the flavor notes shine through a little. But open to any recipe!

No dietary restrictions.

I have four older sisters and we visited last night together for the first time since my dad’s stage 4 cancer diagnosis. It was good to be with them and talk. I brought them these cookies. They’re really good 😌

Brown Butter Chocolate Chip Cookies 🍪
Ingredients
1 cup butter
1 cup sugar + 1 tbsp molasses
½ cup sugar
2 eggs
2 tsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

Directions
Brown the butter and let it cool 10–15 minutes. Mix with the sugars + molasses, then add eggs and vanilla. Mix in the dry ingredients, fold in chocolate, and chill the dough for 30–60 minutes.
Bake at 350°F for 10 minutes
& Let them cool on the pan for 10 minutes.

yummmmm bne the bhailogss

RECIPE -
Eggless Brown Butter Double Chocolate Cookies (Makes 8)
Ingredients:
* Butter: 113 g
* Brown sugar: 55 g
* White sugar: 55 g
* Cocoa powder: 25 g
* Instant coffee powder: 0.5 g (1/4 tsp)
* Milk: 30 ml (2 tbsp)
* Vanilla extract: 7 ml (1/2 tbsp)
* All-purpose flour: 120 g
* Cornstarch: 7 g (1 tbsp)
* Baking soda: 1.5 g (1/4 tsp)
* Salt: 1 pinch
* Chocolate chips or chunks: 150 g
* Flaky sea salt for topping

Instructions:

1. Melt butter on low heat until golden brown and nutty, then cool for 10 minutes.
2. Whisk the warm browned butter with brown sugar, white sugar, cocoa powder, and coffee powder.
3. Whisk in milk and vanilla.
4. Fold in flour, cornstarch, baking soda, and salt just until combined.
5. Fold in chocolate, scoop into 8 balls, and chill in the fridge for 1 hour.
6. Bake at 180°C for 8 to 10 minutes (or air fry at 170°C for 7 to 10 minutes).
7. Top with flaky sea salt while hot and let cool completely to set.

Emmylou Harris' Cowgirl's Lemon Poppy Seed Pound Cake - Baking a cake that was published in the 1990's is pretty straightforward, compared to some of the older recipes we see here on this sub. I'm not knocking those old recipes because I do love trying them, but this one kind of lets you cook on cruise control.

There's not much to tell about making this cake because the instructions were so good!

As for the taste, it is really good, with a nice tart twang from the lemons and a deep rich taste from all the butter. The poppy seeds give a nice crunch factor. This is a bright, buttery and rich cake, but not heavy.

I didn't add all of glaze until after I took the picture, so it was even more glazed than what you see.

This is a great recipe to make anytime of the year and is easy to make for a potluck or any other kind of gathering. We had friends over this weekend and they really liked it too.

I found this recipe in of all places The All-American Cowboy Cookbook.

1½ sticks of room temperature unsalted butter
1 cup of powdered sugar divided ⅓ for creaming butter and ⅔ for dusting
Zest of two limes
2 tablespoons of lime juice
1 tablespoon of vanilla extract
1 ¾ cups of flour
2 tablespoons of cornstarch
¼ teaspoon of sea salt

Zest both limes before juicing them. The zest is nearly impossible to remove from a lime that has already been squeezed, and the zest carries most of the lime flavor in this recipe. Chilling the limes in the fridge for a bit also helps with zesting.

After zesting, juice both limes and measure out two tablespoons. Set both the zest and juice aside.

In a stand mixer or large bowl with a hand mixer, cream the butter and one third of the powdered sugar together until the mixture is smooth and slightly fluffy.

Add the lime juice, lime zest, and vanilla extract. Mix until fully combined.

In a separate bowl, whisk together the flour, cornstarch, and sea salt until evenly distributed.

Add the flour mixture to the butter mixture and mix on low speed until the dough just comes together. Stop mixing as soon as the dry streaks disappear. Overmixing develops gluten and undermines the meltaway texture.

Place the dough between two sheets of parchment paper and roll to a quarter-inch thickness using quarter-inch square dowels as guides on either side for consistent thickness.

Slide the parchment-sandwiched dough onto a baking sheet and refrigerate for at least 30 minutes. The dough can stay in the fridge for up to three days.

When ready to bake, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Peel back the top sheet of parchment and use a one and a half to two inch round cookie cutter to cut the dough into rounds. Handle the cut rounds carefully as they are delicate before baking.

Place the rounds on the prepared baking sheet about one inch apart.

Bake for 8 to 10 minutes until the edges and bottoms are just lightly golden. These are pale cookies. Do not wait for a deep golden brown.

Remove from the oven and let cool on a wire rack for 15 minutes.

Once fully cooled, dust the cookies generously with the remaining powdered sugar. For an even coat, place several cookies at a time in a zip-top bag with a few tablespoons of powdered sugar and shake gently. This method coats every surface without breaking the cookies.

made it for my birthday because non-traditional birthday cakes HIT HARD!! here’s the recipe:

birthday cake cream: 360 ml heavy whipping cream COLD, 225 grams a little below room temp mascarpone, 65 grams granulated sugar, 1/2 tsp cake batter extract, 1/2 tsp vanilla bean paste

birthday cake coffee soaked ladyfingers: 1 cup of strongly brewed coffee or espresso, 1 cup of “funfetti” milk (milk with 1/4 tsp cake batter extract & 1/2 tsp vanilla bean paste) + 1 package of ladyfingers

very finely crushed dried strawberries (into a powder) and lots of sprinkles for decorating and assembly (unmeasured, just go with the flow)

to make, add the whipping cream to a mixing bowl and beat on medium speed with your mixer until soft peaks, then slowly add sugar and vanilla and continue to beat until stiff peaks. add mascarpone cheese and fold in until combined. Set aside.

lightly “soak” your ladyfingers quickly in the birthday cake espresso, then lay them in a single layer on the bottom of an 8×8'' or similar size pan. 

smooth half of the mascarpone mixture over the top, add some sprinkles, then another layer of dipped lady fingers, then smooth remaining mascarpone cream over the top before you refrigerate for at least 6 hours but preferably overnight! the next day, dust (with a fine mesh strainer) with the dried strawberries and more sprinkles!! ENJOY 🥳

What I did: white cake (torte 2 layers to make 4) filled with Bavarian cream. Mixed chopped maraschino cherries and chopped up Hershey chocolate bar into the Bavarian cream. Cake soak of marsala simple syrup. Top and sides are whipped cream. Toasted sliced almonds on the side and stripes of cocoa power on the top. (I did a white cake to use the leftover egg whites from the Bavarian cream.)

Cake: https://sugarspunrun.com/the-best-white-cake-recipe/#wprm-recipe-container-13187

Bavarian cream: https://www.billyparisi.com/bavarian-cream/#recipe

Simple syrup: heat one cup water to almost boiling. Turn off heat and mix in 1 cup sugar. Cool. Cake soak: 1 part Marsala wine to 2 parts simple syrup.

Whipped cream is however you like to make it. I used 2 cups heavy cream, powdered sugar and vanilla were measured with my heart, and I like to stabilize it with 1 tablespoon powdered milk for each cup heavy cream I use. It was the right amount to cover the cake.

Irene Dunn's Marble Cake - This is a very, very good old-fashioned type cake with nice hints of spice and it's moist and has a nice crumb to it. Here's the thing about some of these old recipes:

1. No cooking temperature given
2. No cooking time given
3. No pan size given

So here's how it went down...

The cake was very easy to mix, and yes, you do have to fold in beaten egg whites at the end, but it's not that hard. The batter did not seem to hold it's fluffiness that well after the egg whites where added, but we carried on.

Divided 1/3 of the cake batter into a smaller bowl and then mixed in spices, maple syrup, and melted chocolate. (Chocolate was melted in the microwave). This batter smells lovely!

So now for the cake pan. Since I was not sure of the cake volume, I chose a bundt pan for this marble cake. The pan proved to be a little too big, but that's ok, it baked great, just a little short when it came out. Spooned in the alternating batters in the pan, but next time I'll make the white and dark batters mix a little more.

Don't forget to butter and flour the cake pan first.

I baked it at 350 for about 32 minutes and then covered it with foil and baked another 5 minutes until it was done (or Dunne).

Like I said, it doesn't look that terrific, but the taste was outstanding, and even after 1-2 days the flavor improved. It was like eating the best coffee cake you've ever had. You know, like the kind with a cinnamon streusel topping? We all really loved it!

This cake was buttery, moist, and one of those cakes you just can't stop eating! It was hard! I plan on making this cake again in a different pan. A round cake pan or a loaf pan. What do you suggest?

All I know is this is one of the best cakes I've had. It's not an overly-sweet frosting covered kind of cake, just a nice cake recipe that has a history. I feel like it was something Irene had in her Kentucky youth. Maybe something her mother or grandmother made.

In fact it was so good, it lead me to make another one of Irene Dunne's cake recipes and that was very good too. I'll share that one later in the week.

A++

Recipe

Ingredients

1 white egg
30 grams of butter
150 grams of all-purpose flour
50 grams of cornstarch
50 grams of dragon fruit
1 tablespoon of powdered milk
70 grams of powdered sugar
Vanilla powder to taste
Sesame seeds to taste

Making Procedure

Beat the egg whites until stiff peaks form and they hold their shape when lifted.

Combine all the dry ingredients—cornstarch, powdered sugar, and powdered milk—in a single bowl.

Then mash the dragon fruit and add it to the dry mixture.

Stir everything gently, then add the egg whites and butter, and knead the dough until smooth.

Once the dough is ready, shape it and place it in a baking pan greased with margarine. Then bake until done in the oven for about 40 minutes at 180 degrees Celsius with top and bottom heat, or adjust according to your oven.

After making Irene Dunn's Marble Cake I wanted to try another one of her cake recipes so I went for her recipe for "Aunt Lee's Great Grandmother's Nut Loaf". Although this one's really a sweet loaf, it's still very cake-like. It's another really great recipe with lovely orange and almond flavors. For the "nut meats" I used chopped almonds. The texture of this cake is a little more firm and bready, but it's got a nice sweetness to it and I don't really like super sweet cakes, so I really enjoyed it. The nuts add a nice crunch.

The baking temp in the recipe suggests 300, but I think 325 or 350 would work better. It took well-over an hour (an extra 15 minutes or so) at 300, but I raised the temp to 350 for the last 15 minutes.

Even though Irene's Marble cake was absolutely excellent, this one's a close second. Very good flavor. I'd highly reccomend this recipe too.

This cake batter cannoli dip features cream cheese, ricotta cheese, almond and vanilla extract, powdered sugar, white chocolate chips, heat-treated Funfetti cake mix, rainbow sprinkles, and whipped cream. It was so easy to make and SO addicting 😋🍰

https://thewholesomespoon.com/2026/08/06/cake-batter-cannoli-dip/

A white Swiss roll—very pleasing to the eye and even more delightful to the palate; it is very simple to prepare, and the result is excellent. The method and recipe are in the video in the comments. Bon appétit! :)