Orange Olive Oil Cake

Courtesy of Lindsey@lkcooking

  • Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper on the bottom, then spray the edges with nonstick spray.
  • Zest the oranges until you have one packed tablespoon worth, then set aside. Peel the oranges, then slice them into 1/4 inch thick circle slices. Arrange the orange slices onto
  • the bottom of the cake pan. Make sure the slices are tightly packed with little space between them. Drizzle generously with honey and set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
  • In a large bowl, whisk together the honey, egg, yogurt, olive oil, vanilla extract, orange juice, and the orange zest. Beat together until well combined.
  • Add the dry ingredients and stir until just incorporated. Don’t over mix!
  • Pour the batter into the prepared cake pan and gently spread it over the orange slices in an even layer.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Cool in the pan for 10 minutes, and then flip the cake out onto a serving platter. Serve with a dollop of vanilla yogurt and an extra drizzle of honey.

Christmas Bread Pudding

Preheat oven to 325°F

In a medium sauce pan, heat milk and cream until steam begins to emerge.

Whisk the egg yolks and sugar together in a bowl until thick and light in color

Whisk about one-third of a cup of the hot milk mix into the eggs to temper,, then add egg yolk mixture back to pan with cream and milk.

Cook over low heat, whisking constantly, until thickened and sauce coats the back of a spoon.Strain sauce through a mesh strainer to get rid of any cooked egg that may have happened by mistake.

Prepare a 9×13 casserole dish with butter. Place cubed bread in pan and then sprinkle cherries and white chocolate over the top. Then pour the custard sauce over the mixture and press bread firmly to absorb liquid. Fill another 9×13 pan with about 1 inch of water and place the bread pudding pan on top to create a steam bath. Cover with plastic then with foil and bake 45 minutes or until set and no longer jiggles. Uncover and cook another 15 minutes until bread is golden brown on top. Allow to cool and serve with Goats Milk Caramel.


Cinnamon Caramel

1 quart goat’s milk

1 cups sugar

1 inch piece of cinnamon stick

1/4 teaspoon baking soda dissolved in 1/2 tablespoon water

In a large saucepan add milk, sugar and cinnamon stick and set over medium heat. Stir regularly until the milk comes to a simmer and the sugar has dissolved. Remove heat and stir in the dissolved baking soda—it may foam slightly due to chemical reaction with the acid in the goats milk. When the bubbles subside, return the pot to the heat.

Bring to simmer and continue stirring until mixture starts to caramelize-about 1 hour.

Continue stirring regularly to prevent sauce from sticking to bottom of pan, allow to thicken to syrup like consistency, about 30 minutes more.

Strain through fine mesh strainer to remove any solids, store in a squeeze bottle or other container, at room temperature.




Maple Cinnamon Rolls

In a small bowl add yeast to warm water. Set aside.

In small saucepan or microwave proof bowl, warm milk just until small bubbles form. Remove from heat immediately. Set aside.

Using stand mixer with whisk attachment, add sugar, egg, salt and butter and mix until ingredients are combined. Add warm milk and mix until smooth. Add half of the flour and mix until smooth. Add yeast water mixture and mix again.

Change the attachment to dough hook. Gradually add flour, mixing as you go for 5-7 minutes. You may need more or less flour depending on humidity and some other factors. Watch for dough to pull away from bowl.

Place in greased bowl and cover with cloth or plastic wrap. Set the bowl in a warm place and allow it to rise until doubled in size, 45 to 60 minutes.

While dough is fermenting, prepare the filling. In a small bowl, mix together sugars and cinnamon. Set aside.

Lightly flour your counter surface and roll out dough. Roll dough to 24” x 24” square. Spread the soft butter to cover the dough. Next sprinkle cinnamon mixture over butter.

Start to roll the dough in jelly roll style. Once all rolled up, prepare 2 sheet pans with parchment paper. Using a sharp knife or dental floss cut rolls into desired size. Place on sheet pans, cover, and let rise until doubled in size. About ½ hour.

Preheat oven to 350° Bake for 15 to 20 minutes or until lightly golden brown and center is cooked through. Internal temp is 191° or above. Let it cool before adding the frosting.



Using an electric mixer, beat butter and cream cheese in a large bowl until smooth. Add maple, vanilla and about 2 cups of powdered sugar. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition. Total mixing should be around 8 minutes to break down the sugar. If it is too dry add cream or milk 1 tablespoon at a time. After you frost the cinnamon rolls, sprinkle a small amount of salt on top.

Blueberry Cardamom Coffee Cake 

Preheat the oven to 350°

For the streusel: 

Melt one stick (8 Tbsp) of butter. Combine the ¼ cup granulated sugar, brown sugar, cardamom, and nutmeg in a bowl. Stir in the melted butter and then 1 ¼ cup flour. Mix well and set aside. 

For the cake: 

Prepare a 9-inch cake pan by greasing it with 2 Tbsp of butter and dusting with 2 Tbsp of flour. In a large bowl, cream the rest of the butter (6 Tbsp) and sugar (¾ cup) on high speed for 4 to 5 minutes, until light and fluffy. This step adds air to the finished product and should not be skipped. Reduce to low speed and add the eggs 1 at a time. Then add the vanilla, orange zest, and yogurt. In a separate bowl, gently whisk together the rest of the flour (1 1/3 cup), baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries until just incorporated.  

Pour the batter into the prepared pan and even it out. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick comes out clean. Cool and dust with powdered sugar. 

Lemon Poppy Seed Beignets 

Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for about 5 minutes or until the yeast starts to bubble a bit. 
In a separate small bowl add the remaining 1/3 cup sugar and lemon zest to the bowl. Begin to massage the two ingredients together, releasing the oils of the lemon to infuse. 
Then add the sugar, lemon mixture, poppy seeds, milk, eggs, and melted butter to the stand mixture bowl and whisk until combined. 
Replace the whisk attachment with the dough hook attachment and add in the salt and flour. Mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes. 
Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 1.5 hours.  
Prior to rolling out the dough set up a stove top fryer using a wok or wide, mid side pot. Fill about 2/3 of the way up with fryer oil and heat to 335° (at altitude) 350° at sea level. 
Transfer the dough to a large clean surface dusted with flour and roll out until it is 1/2” to 3/4” thick and cut into 1 1/2” to 2” squares or rectangles. 
Add 5-6 of the beignets to the set-up fryer and cook for 1 1/2-2 minutes per side or until golden brown. 
Cook in batches until the beignets have all been fried and set on a sheet pan lined with paper towels to drain. 
Coat heavily in powdered sugar and serve. 
*Alternatively, the dough can proof in the refrigerator overnight. It will need to come to room temperature the next day and must be left out about one hour prior to use. 
**For a stronger lemon flavor, add 1 teaspoon lemon extract with the melted butter.

Moonstruck Macaron

Preheat oven to 325º

In a large bowl, combine the almond flour, and powdered sugar. Have 62 grams of egg whites ready sitting next to the bowl.

Place the remaining 69 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment.

In a small pan combine the sugar and water and heat to 235º. Use a candy thermometer to watch the temperature. Once the sugar reaches a temp of 220º start whipping the egg whites.

Once the egg whites reach a soft peak and sugar is at 235º, pour the sugar syrup into the whipped whites slowly down the side of the mixing bowl with the motor running at a medium speed. Try not to get the syrup on the whisk.

Continue whipping at medium to medium-high speed until the meringue is medium stiff. While this is going add, the set aside egg whites, to the almond flour mixture. Once the meringue is ready add 1/3 to the almond flour mixture. This is referred to as performing the macaronage. You can be rougher at this step to make sure everything is combined.

Add another 1/3 of the meringue folding gently to combine. Now you do not want to deflate the meringue. Also, if adding color to the macarons, now is the time. Add the remaining 1/3 of the meringue folding carefully to avoid over mixing. The batter should flow from the spatula without hesitation.

Pipe macarons onto a sheet tray with parchment paper or a silpat. Use a template to pipe so that all the shells end up the same size. While piping, keep the bag straight up and down, use even pressure, and keep the tip close to the surface without moving. All you are doing is filling the circle from the center. Not making circle motions with the tip.

For this recipe, there is no need to let the macarons sit and dry to form a skin. It will actually affect the sheen of the end result. Bake macarons for approximately 12 to 14 minutes, rotating at about 8 minutes. To test for doneness, gently wiggle a macaron, there should be no movement. Allow to cool, and then fill with Lemon Buttercream recipe from below.

Lemon Buttercream Frosting

With a hand mixer or stand mixer, blend together room temp butter, powdered sugar and lemon extract until all ingredients are combined.

Peppermint White Chocolate Shortbread Cookies

Using a mixer cream the butter for about 3 minutes, until nice and smooth. With mixer on low, mix in the sugar and then cream again for another 3 minutes. Add in the vanilla and salt. Next, on low speed, add in the flour and mix until just combined.

Place the dough on a sheet of plastic and shape into a rectangular log that is about 8 inches long. Wrap fully and chill for atleast an hour. Heat oven to 350°. Remove cookies from fridge and cut into half inch slices. Lay out the cookies on a sheet tray one inch apart. You can use a tooth pick to make decorative holes in the top of the cookie.

Bake cookies for 8 to 12 minutes, rotating at 6 minutes, until they start to turn golden on the bottom. Remove from oven and let cool.

Melt the white chocolate in a double boiler. Once melted, dip the cookie in the chocolate and then in the candy cane pieces. Let chocolate set and enjoy.

Eggnog Cookies

In a large bowl, sift the flour, baking soda, baking powder, cream of tartar, salt and spices and set aside. In a liquid measuring cup, whisk the egg yolks, eggs, eggnog, dark rum and vanilla.

In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars and cream cheese. Mix until fluffy, about 2-3 minutes.

Scrape down the sides of the bowl, and return the mixer to low speed, pour in the eggs, eggnog and vanilla extract. Scrape down the sides of the bowl and continue to beat for another minute or two.

Add in the flour mixture and beat on low speed until just combined. Remove from bowl, and scrape the bowl again to make sure everything is incorporated.

Line 2 baking sheets with parchment paper Using a 1 tablespoon scoop, drop dough at least 3 inches apart. Let the scooped dough sit in fridge for 2 hours.

Preheat the oven to 350 degrees. Bake for 13-15 minutes.

Let cool 5 minutes on baking sheet, then transfer to a cooling rack and let cool completely.

For the icing: Whisk together the reserved powdered sugar, eggnog, bourbon or rum (If using) and vanilla bean paste until smooth. Add additional eggnog if necessary to reach desired consistency.

To finish the cookies: Drizzle desired amount of glaze over the cookies.

-Recipe by Tara Walker

Nectarine Meringue Parfaits

To make the crumble, preheat oven to 300° and line a rimmed baking sheet with parchment paper or a silicone mat.

In a bowl, combine oil, honey, cinnamon, salt, and vanilla. Add oats, almonds, and coconut and stir to coat. Spread mixture onto prepared baking sheet and press into an even layer. Bake for 10 minutes. Turn sheet front to back and continue to bake until golden brown and almonds are toasted, another 10 minutes. Let cool completely.

Break into 1”-2” pieces and store in an airtight container at room temperature.

To make the meringues, lower oven temperature to 200° and line 2 baking sheets with parchment paper.

In a clean dry bowl of a stand mixer fitted with whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks.

In a bowl, sift together sugar and peach powder. Gradually add strawberry sugar and continue beating until whites are stiff and shiny.

Transfer mixture to a piping bag. Snip off a 1/4″ hole in piping bag tip. Pipe small 2” dollops onto baking sheets. Bake until meringues are firm and dry, about 1 hour. Turn oven off and let meringues sit in oven for 30 minutes.

Gently peel meringues off parchment paper.

Meanwhile, to make the nectarines, in a frying pan over medium-high heat, melt butter. Add nectarines, cinnamon, vanilla, and salt and cook, stirring occasionally, until nectarines soften, about 5 minutes total.

To assemble, add 1 tablespoon crumble to bottom of 6 parfait glasses. Add 4-5 meringues to glasses. Pour spoonfuls of nectarine mixture over meringues, allowing liquid to drip down onto meringues. Sprinkle more crumble over nectarine mixture.

Utah Peach Nice Cream

“Nice cream” is the term for puréed frozen bananas that resemble soft serve ice cream. For this version, we added peak-of-season Utah grown peaches and froze them ourselves. You can substitute peaches from the freezer section if desired, but if you do, you may need to add a small amount of maple syrup to sweeten.

In a food processor, add frozen peaches and bananas. Let sit at room temperature to thaw slightly, about 5 minutes.

Add vanilla, oatmilk, and maple syrup, if using, to food processor. Pulse until fruit starts to break into smaller pieces. Use a spatula to occasionally stir mixture. It may take up to 10 minutes to fully puree. The finished product will resemble soft serve ice cream.

Serve immediately for very soft “nice” cream. If it has started to melt too much, place in a container and freeze for 1 hour. For firmer “nice” cream, freeze for 4 hours. Once frozen, let nice cream thaw slightly to make it easier to scoop.

Nutrition per serving (not including maple syrup):  90 calories; 1g total fat (0g saturated); 5mg sodium; 21g carbohydrates; 3g dietary fiber; 14g sugar (0g added sugar); 2g protein