Magic Cake (Gâteau Magique) from Simply recipes

  • 2 cups (480ml) whole milk
  • 1/2 cup (113g) unsalted butter, diced into tablespoon-sized pieces
  • 4 large eggs, separated
  • 2/3 cup (135g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 3/4 cup (90g) all-purpose flour
  • Powdered sugar, for dusting, optional
  1. Preheat the oven to 325°F. Grease an 8-inch square pan with butter or cooking spray. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang. Lightly grease the parchment paper.
  2. Heat the milk and butter: In a small saucepan, heat the milk and butter on low heat just until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105 to 115°F. Set aside.
  3. Meanwhile, beat the egg whites: In a large bowl using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point
  4. Start the batter: In another large bowl, beat the egg yolks, sugar, vanilla extract, salt, and nutmeg (if using) on high speed until the mixture is pale and creamy, about 2 minutes.Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.
  5. Add the warm milk and egg whites: Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter a splash at a time. Once you’ve incorporated about half of the milk mixture, you can pour in the rest, and whisk to combine. The batter will be thin and smooth, like crepe batter.Add the beaten egg whites and use the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.
  6. Bake: Pour the batter into the prepared pan. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.
  7. Cool and serve: Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the fridge, about 30 minutes. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling and serve the cake at room temperature, though it won’t slice as neatly.Dust the top of the cake with powdered sugar, then slice it into squares. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

Plum Torte-Smitten Kitchen

Marian Burros’s plum torte is a cult classic in which a mass of plums are coated with cinnamon sugar and baked into a pancake-like batter, where they melt into pie-like pockets and you definitely don’t want to miss it. It’s the perfect September baked good. This is ideal with blueish/purple Italian prune plums, but if you can’t find them, other plums will do. The internet is full of riffs on the cake, like cutting the sugar back to 3/4 cup (feel free to, although I didn’t find the 1 cup too sweet at all), with or without lemon juice, ranges of cinnamon (1 teaspoon is the original amount; 1 tablespoon was a typo that’s not bad at all, but I usually use the smaller amount). I’m not immune, either: I sometimes start by browning the butter and letting it cool to room temp before whisking the batter together by hand. In 2023, I’ve made a few minor updates: Sharing how I one-bowl the cake,and bumping up the salt (previously: a large pinch).

2024 Plum Torte Updates

  • 1 cup (200 grams) plus 1 to 2 tablespoons granulated sugar (use less for sweeter plums)
  • 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
  • 2 large eggs
  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder (ideally aluminum-free)
  • 1/4 teaspoon kosher salt
  • 12 smallish purple Italian purple plums, halved and pitted
  • 2 teaspoons (10 grams) fresh lemon juice
  • 1 teaspoon ground cinnamon

Heat oven to 350°F. Coat a 9-inch springform [I have this one] with butter or nonstick spray. For even easier removal, line the bottom with a round of parchment paper. 

In a large bowl, beat butter and 1 cup (200 grams) of the sugar together with an electric mixer until fluffy and lighter in color. Add the eggs, one at a time and scraping down the bowl. Sift flour, baking powder, and salt over batter and mix it until just combined. 

Spoon batter into prepared cake pan and smooth the top. Arrange the plum tightly in the pan, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Once cool, if you can stand it, and I highly recommend trying, leave it at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there). If planning more than 2 to 3 days out, I’ll store the cake in the fridge for longevity.

Glace Mixed Fruit Bundt Cake from lordbyronskitchen.com

  • 250 grams cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 cup chopped nuts, walnuts or pecans
  • 2 cups glace mix
  • In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.
  • Add the eggs one at a time and blend into the mixture.
  • Add the vanilla and incorporate well.
  • Add 2 cups of the flour and baking powder, and continuing to use the mixer, blend well into the butter and cream cheese mixture.
  • In a small bowl, toss the glace mix and the nuts with 1/4 cup of flour. Be sure to toss well to coat every piece in the bowl.
  • Add the flour-covered nuts and fruit to the batter and fold in with a spatula.
  • Grease and flour a bundt cake pan and pour in the batter.
  • Bake at 325 degrees for 60 minutes.
  • Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.
  • Cool completely; dust with confectioner’s sugar and enjoy!

Crispy Rosemary Sea Salt Flatbread Crackers from chef john

  • 1 ½ cups all-purpose flour 
  • 1 ½ teaspoons kosher salt 
  • 1 teaspoon white sugar 
    ½ cup freshly grated Parmigiano-Reggiano cheese  
  • 3 tablespoons extra-virgin olive oil  
  • ½ cup cold water 
  • 1 tablespoon minced fresh rosemary
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  2. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  3. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  4. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  5. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles–your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  6. Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Brownie in a Mug from celebrating sweets.com

3 tablespoons granulated sugar
 3 tablespoons all purpose flour
1 ½ tablespoons unsweetened cocoa powder
Pinch salt
 2 tablespoons chocolate chips, plus more for topping
 1 ½ tablespoons vegetable oil, melted coconut oil or melted butter
3 tablespoons milk
 ¼ teaspoon vanilla extract
 Ice cream, whipped cream, powdered sugar, berries for garnish
Instructions
Place sugar, flour, cocoa powder and salt in a mug. Use a small whisk or fork, and stir until combined, and free of lumps. Stir in chocolate chips. Add oil, milk and vanilla, stir with a spoon or small rubber spatula until just combined (try not to over mix it). 

Sprinkle a few additional chocolate chips over the top and cook in the microwave for about 90 seconds (microwave times may vary). Eat immediately with ice cream, whipped cream, powdered sugar, or berries.

Notes
I have a used a 12oz and 16oz mug for this recipe.
Although this is a single serving dessert, you can easily split this between 2 adults.

Peach Tart from Amanda Hesser

  • 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
  • 1/4 cup vegetable or canola oil or coconut
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract (opt)
  • 2 tablespoons cold, unsalted butter
  • 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
  • Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  • In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. 
  • Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.

blueberry buckle from yankee

  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

30 min pizza dough from broma bakery

  • 2 – 2 ¼ cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet of Fleischmann’s® RapidRise™ Yeast
  • 1 cup warm water

  1. In a large bowl mix together 2 cups of bread flour, sugar, salt, and 2 1/4 tsp Yeast.
  2. Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
  3. Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
  4. After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round and place on pizza stone or baking sheet. Top with sauce, cheese, and whatever toppings you desire. Baked at 500° F for 10 minutes! Allow to cool before slicing and eating!

morning glory breakfast cake, smitten kitchen

  • 1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
  • 1 cup (115 grams) grated carrot (from 1 thick carrot)
  • 1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
  • 1/3 cup (30 grams) shredded unsweetened coconut
  • 1/4 cup raisins or another dried fruit (optional)
  • Finely grated zest of 1 lemon
  • 2/3 cup (130 grams) raw or granulated sugar
  • 2/3 cup (155 ml) neutral oil
  • 2 large eggs
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups (160 grams) all-purpose or whole-wheat flour
  • 2 tablespoons toasted, salted pepitas (optional)

Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan. 

In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.

Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife. 

The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.

Stovetop Mushroom Lasagna from ba

  • 5 Tbsp. extra-virgin olive oil, divided
  • 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
  • 1½ tsp. tsp. kosher salt, plus more
  • 2 Tbsp. thyme leaves
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely grated
  • 2 Tbsp. all-purpose flour
  • 2¾ cups whole milk
  • Freshly ground black pepper
  • 1 lemon
  • ⅓ cup crème fraîche or thinned sour cream
  • 8 oz. regular lasagna noodles, broken in half
  • 4 oz. mozzarella, thinly sliced
  • Finely grated Parmesan (for serving)
  • Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  • Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  • Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of  mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  • Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.