I lovvvve to bake. I mean love. My Kitchen Aid mixer gets a workout several times a week! I hope you try and love some of these recipes too!



3 c flour

½ c sugar

1TBSP + 1tsp baking powder

½ tsp salt

¾ c unsalted butter

1 egg

¾ c buttermilk

2 cups add-ins, and/or 1TBSP zest ( MY GO TO IS Dried Cranberries + White Chocolate Chips!)


-Mix the dry ingredients

-Cut-in butter until it is pea size

-Mix together the wet ingredients

-Combine the wet and dry-mix until a few patches of dry remain

-Divide dough in half and form into two round discs, flat on top.

-Cut each disc into 6 wedges and place on greased cookie sheet

-Sprinkle with sugar

-Bake at 400 for 17-20 minutes


I grew up with biscotti. I mean, eating a cookie without dipping it in your coffee? That’s just weird. Although my mama made many kinds of biscotti over the years, this one remains my absolute fave.

Lizzy’s Biscotti

  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1/2 tsp almond extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ¾ cup  dried cranberries
  • ¾ cup white chocolate chips

Preheat oven to 350°F. Prepare baking sheet with parchment or foil coated with cooking spray.

Using electric mixer, beat sugar, butter for at least 1-2 minutes until well blended. Add 2 eggs and almond. Mix well. Slowly add in flour, baking powder and salt, scraping down sides of bowl halfway through. Once dry ingredients are fully incorporated, add white chocolate and cranberries.

Divide dough in half. Using floured hands, shape each piece into a log approximately 1 inch high, 2 inches wide and 9-10 inches long. Transfer both logs to prepared baking sheet, spacing evenly.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool completely on sheet on rack. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 5-7 minutes; turn biscotti over. Bake about 5 more minutes. Transfer biscotti to rack to cool.


THIS CAKE IS THEEEEE CAKE YOU WANT IN YOUR ARSENAL. We always asked mom for it on our birthdays, and we ALWAYS called it Chocolate Buttermilk Cake. It wasn’t until years later, that I realized it is actually a Texas Sheet Cake! It is the perfect combination of cake and brownie, fluffy but just dense enough with an AH MAY ZING glaze that is perfect, not too sweet like your typical frosting. And with vanilla ice cream?? PERFECTO….


Preheat oven to 400°.

In a saucepan over med/high heat, bring the following to a boil:

1 stick unsalted butter

1 cup water

1/2 cup vegetable oil

4 TBSP unsweetened cocoa powder

Set aside to cool to lukewarm. Meanwhile, in a large bowl, place

2 cups flour

2 cups white sugar

Add to flour mixture:

1 tsp. baking soda

2 cups buttermilk

1 tsp cinnamon

1 tsp salt

1 tsp vanilla extract

2 eggs, beaten

Blend all ingredients together, then blend in cooled chocolate mixture.

Pour batter into a greased rimmed sheet pan. Bake for 20 minutes, or until toothpick inserted in center comes out clean.


In a small saucepan, combine:

1 stick unsalted butter

4 TBSP unsweetened cocoa powder

6 TBSP milk

Bring to a boil, then slowly add 1 lb powdered sugar and mix with a whisk until  there are very few lumps. Add 1 tsp vanilla, and 1 cup chopped pecans or walnuts(optional). Pour over hot cake. Cool and serve.


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