Satsuma Upside Down Cake

From SL December 2023 

2 tbsp unsalted butter, melted

1c sugar, divided

1 tsp zest from Satsumas 

8 medium satsuma oranges, peeled and sliced

2 medium satsumas, juiced (1/3 cup) 

2c bleached cake flour (ie Swans Down)

1/4c packed light brown sugar

2 1/2 tsp baking powder

1 tsp kosher salt

1/4 tsp ground cloves

2/3c whole buttermilk, room temp

2 large eggs, room temp, beaten

1/3c canola oil (applesauce)

2 tsp vanilla extract

whipped cream

 

Preheat oven to 350°. Spray a round 2x9" cake pan. Line the bottom of the pan with parchment paper; coat the paper evenly with melted butter and 1/4 cup sugar.

Peel 6 satsumas and cut crosswise into 3/8" thick slices; pat slices dry with paper towels. Arrange slices, cut sides down, in prepared pan, covering bottom of pan in a single layer; trim slices as needed to fit.

Add flour, brown sugar, baking powder, salt, cloves, and remaining 3/4 cup sugar to large bowl with zest, whisking until combined and no sugar clumps remain. Whisk in buttermilk, eggs, juice, applesauce (oil), and vanilla just until combined. Spread batter evenly over satsumas in pan.

Bake until toothpick inserted in the center comes out clean and cake starts to pull away from sides of pan, 38-42 minutes. Cool in pan on a wire rack for 10 minutes. Run a knife around edge of cake to loosen; invert onto a serving plate. Serve warm or at room temp. Top slices with whipped cream.

 

Pecan Pie with Cane Syrup

From SL Nov 25 here

1 piecrust
3 large eggs
1 cup cane syrup (such as Blackberry Patch or Steen’s)
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
4 tsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. kosher salt
2 cups pecan halves, divided

Preheat oven to 350°F. Gather all ingredients.
Roll out 1 piecrust dough into a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate, pressing dough into bottom and up sides of pie plate. Trim dough overhang to 1-inch; fold edges under, and crimp as desired. Freeze until cold and firm, about 5 minutes.
Whisk together eggs, cane syrup, sugar, melted butter, flour, vanilla, and salt in a large bowl until combined.
Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust.
Arrange remaining 1 cup pecan halves on top.
Bake in preheated oven until crust is golden brown and filling is set (center should not jiggle), 50 to 55 minutes, loosely tenting with aluminum foil during final 20 minutes of baking time to prevent overbrowning, if needed. Transfer to a wire rack, and let cool completely, about 4 hours. 

 

Sweet Potato Gnocchi

Found in SL Nov 2025 here

2# sweet potatoes (about 3 medium), peeled and cut into 1" chunks (about 8 cups)
1/2 cup whole-milk ricotta cheese, patted dry 
2 tsp kosher salt, plus more for salting water
1 1/4 cups all-purpose flour, plus more for surface
3 Tbsp unsalted butter, divided
1 Tbsp olive oil, divided
16 fresh sage leaves, divided
2 garlic cloves, minced (about 2 tsp)
1/4 cup grated Parmesan cheese (about 1 oz), plus more for serving
Black pepper

Arrange half of sweet potatoes in an even layer in a shallow microwavable dish; drizzle with 2 tablespoons water. Cover with plastic wrap, and microwave until just tender when pierced with a fork, about 6 minutes. Drain, and repeat with remaining potatoes.

Place drained potatoes in a large bowl; mash with a fork until mostly smooth and no large chunks remain.
 

Stir together mashed potatoes, ricotta, and salt in a large bowl; gradually add flour, stirring until a shaggy dough forms.

Knead dough until smooth, 2 to 3 minutes (dough will still be soft and sticky).
 

Bring a large pot of salted water to a boil over high. Divide dough into 8 pieces. On a floured surface, use floured hands to roll each piece into a long rope (about 3/4 inch in diameter). Cut ropes crosswise into 1-inch pieces; place on a paper towel-lined baking sheet.

Boil gnocchi in batches over medium-high until they puff and rise to the surface, 2 to 3 minutes; cook 30 seconds more. Transfer boiled gnocchi to a paper towel-lined baking sheet using a slotted spoon.
 

Melt 1 1/2 tablespoons butter and 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add half of sage; cook until just starting to crisp, about 1 minute. Add half of gnocchi, and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Add garlic; continue cooking, tossing occasionally, until gnocchi are golden all over, 1 to 2 more minutes. Transfer to a bowl; repeat with remaining 1 1/2 tablespoons butter, 1 1/2 teaspoons oil, sage, and gnocchi. Toss the entire browned gnocchi mixture with Parmesan, and sprinkle servings with pepper and additional Parmesan.

Christmas Blondies

Found in SL Dec 2025 here

 

Baking spray
3 1/2 cups all-purpose flour
2 tsp. kosher salt
5 large eggs, at room temperature
2 cups granulated sugar
3/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 cups unsalted butter, melted and cooled slightly
1 (10-oz.) bag red and green M&M’S (about 1 1/2 cups), divided

Preheat oven to 325°F. Lightly coat a 13- x 9-inch baking pan with baking spray; line with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment with baking spray; set aside.
Whisk together flour and salt in a medium bowl; set aside. Beat eggs and granulated sugar with a stand mixer fitted with a whisk attachment on medium-high speed until thick and pale yellow, about 4 minutes. Switch to a paddle attachment; add brown sugar and vanilla, and beat on low speed until combined, about 20 seconds. Gradually add cooled butter, beating on low speed until combined, about 1 minute total. Using a spatula, fold in flour mixture just until no streaks remain. Fold in 1 1/4 cups of the chocolate pieces. Pour batter into prepared pan, smoothing into an even layer. Sprinkle remaining 1/4 cup chocolate pieces over top.
Bake until blondies are set and a thermometer inserted into center registers 205°F, about 45 minutes. Let cool completely in baking pan on a wire rack, about 2 hours. Using parchment as handles, transfer blondies from baking pan to a cutting board. Cut into 24 triangles. 

 

Peppermint Double-Chocolate Cookies

Found in SL Dec 2025 here

1 1/2 cups unsalted butter, softened
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
3 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 tsp baking soda
1 tsp instant espresso granules
1 cup dark chocolate chips (such as Ghirardelli 72% Cacao), divided
1 cup crushed soft peppermint candies (such as Bobs Sweet Stripes) (from about 30 candies), divided

Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk together flour, cocoa, baking powder, salt, baking soda, and espresso granules in a medium bowl. With mixer on low speed, gradually add half of flour mixture to butter mixture, beating until just combined. Add 1/2 cup each of the chocolate chips and crushed peppermints; beat on low speed. Gradually add remaining flour mixture, beating until just combined. Using a rubber spatula, fold in remaining 1/2 cup each chocolate chips and crushed peppermints. Cover using plastic wrap, and chill at least 1 hour or up to 2 days.
Preheat oven to 375°F. Scoop about 3 tablespoons dough, and form into a ball. Place balls 3 inches apart on 3 baking sheets lined with parchment (about 8 cookies per sheet).
Bake, 1 pan at a time, until cookies are set and tops begin to crack, 9 to 11 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to wire rack, and let cool completely, about 30 minutes. 

 

Caramel Snickerdoodles

From Southern Living Dec 2025 here

 

1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
2 large eggs, at room temperature
3 cups all-purpose flour
2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup crushed hard caramel candies (such as Werther’s Original) (from about 40 pieces)
2 tsp ground cinnamon

Preheat oven to 375°F. Beat butter, brown sugar, and 3/4 cup granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating just until combined, about 15 seconds.
Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. With mixer on low speed, gradually add to butter mixture, beating just until combined. Fold in caramel candies using a spatula, being sure to scrape down sides and bottom of bowl.
Stir together cinnamon and remaining 1/2 cup granulated sugar in a small bowl. Scoop about 2 tablespoons dough, form into a ball, and roll in cinnamon-sugar mixture. Place balls 3 inches apart on 3 large baking sheets lined with parchment paper (about 12 cookies per sheet).
Bake, 1 pan at a time, until bottoms are light golden brown, about 10 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to rack, and let cool completely, about 30 minutes. Store at room temperature in an airtight container up to 3 days. 

 

"The Cake" (Apple Spiced Bundt Cake)

Read the article in SL Dec 2025 magazine, original link here.

Baking spray
2 large eggs
1 1/4 cups granulated sugar
1 1/2 cups mayonnaise (such as Hellman's)
1/4 cup whole milk
1 tsp freshly grated ginger
3 1/2 cups all-purpose flour
1 Tbsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
3 cups chopped, peeled apples (such as Gala or Pink Lady) (about 3 small apples)
2 cups toasted, chopped walnuts
3/4 cup raisins
Powdered sugar
 

Preheat oven to 325°F. Generously coat a 12-cup Bundt pan with baking spray, and set aside.
Beat together eggs and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Add mayonnaise, milk, and ginger; beat on low speed until just combined, about 15 seconds.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Fold flour mixture into egg mixture until just combined. Fold in apples, walnuts, and raisins until evenly distributed (batter will be thick). Transfer batter to prepared pan; spread into an even layer with a small offset spatula.
Bake, rotating pan from front to back halfway through baking time, until a wooden pick inserted near center comes out with a few moist crumbs, 55 to 60 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; remove pan. Let cool completely, about 2 hours. Dust with powdered sugar. Slice and serve. 

 

Crispy Smashed Potatoes

2 1/2# baby potatoes (about 20)

salt

2 tbsp olive oil + more for pan

 

Place potatoes in a large pot and add enough water to cover by 2" and bring to a boil.

Add 1 tbsp salt, reduce heat, simmer until tender about 18-22 minutes. Drain.

Arrange oven racks 6" from broiler; heat oven to 450°.

Oil large rimmed baking sheet. Place potatoes on sheet and with bottom of a glass, gently press each potato until crushed but still intact.

Brush tops with oil, roast on middle rack (6" rack) for 25 minutes.

Brush potatoes with oil again, then broil on top rack until deep golden brown and crisp, 4-7 minutes.

Sprinkle with salt. Serve immediately and top as desired. 

 

Toppings:

grated parmesan

sprinkle with taco seasoning

taco seasoning, grated cheddar, onion, jalapeno, diced tomato, cilantro

sprinkle with ranch seasoning, crumbled bacon, chives

 

Apple Oatmeal Muffins

Found this in Woman's Day Summer 2023...haven't tried yet.

 

2 1/2 c old fashioned oats, divided

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1 c pecans, roughly chopped

1/4 c applesauce or oil

1/3 c honey, warmed

2 large eggs

1 tsp vanilla extract

3/4 c milk or unsweetened almond milk

2 granny smith apples, peeled, finely diced (2 cups)

 

Heat oven to 375°. Place 12 cup muffin pan with cupcake liners and lightly spray.

In food processor, pulse 1 cup oats until very finely ground to resemble coarsely milled flour; transfer to a large bowl. Whisk in nutmeg, cinnamon, baking powder, and salt. Stir in half of pecans.

 

In medium bowl, whisk together applesauce and honey, then whisk in eggs, vanilla, and milk. Add egg mixture to oat mixture and stir to combine, then fold in apples and remaining 1 1/2 cups oats. 

 

Divide batter among prepared muffin cups (heaping 1/4 cup each) and top with remaining pecans. Bake until tops no longer look shiny, 20-25 minutes. Store muffins in airtight container up to 4 days. 

Pull-Apart Hot Cross Buns

Found in Good Housekeeping April 2023

1 (.25 ounce) package active dry yeast
¼ cup warm water
4 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
1 teaspoon ground cardamom
1 ¼ cups lukewarm milk
½ cup butter, melted
1 large egg
¼ cup golden raisins (Optional)
¼ cup dried cherries (Optional)
¼ cup dried cranberries (Optional)
2 ½ cups confectioners' sugar
¼ cup milk
1 teaspoon almond extract
1/4 c apricot jam, for glazing

Alternative ingredients:

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/2 c golden raisins

1/2 c pecans

1 tbsp finely grated orange zest

Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.

Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.

Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.

Preheat the oven to 350°.

Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.

In a small bowl, microwave jam until melted, 15-30 seconds, then brush apricot glaze onto buns.

 

Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.

Drizzle confectioners' sugar icing in a cross shape over cooled buns. 

 

Salted Maple Syrup Pie

From Country Living Feb/March 2023 magazine.

 

1/4 c all purpose flour

1 pie crust

1-1/4 c pure dark robust maple syrup

1/2 c unsalted butter, melted

1/2 c heavy cream, room temp

1/2 c packed light brown sugar

3 large eggs, room temp

1-1/2 tsp pure vanilla

1/2 tsp salt

1 tsp flaky sea salt for garnish

 

Maple whipped cream

1 c heavy cream

1/4 c pure maple sugar

salt

 

Preheat oven to 375° with racks in the middle and bottom positions. Prick the bottom of the pie crust with a fork; freeze 20 minutes. Fill pie crust with pie weights/beans and press all the way to the edge. 

Put pie crust on bottom rack and bake for 20 minutes. Remove pie weights and continue baking until light golden brown and bottom of pastry is dry, 5-10 minutes. Cool completely.

Reduce oven to 350°. Place flour, maple syrup, butter, cream, brown sugar, eggs, vanilla, and salt in a blender. Blend on high until ingredients are combined and smooth, about 30 seconds. Pour into pie crust. Wrap edges of crust with foil. Bake on middle rack, until filling is puffed and the top is set and dry to the touch, 40-50 minutes. Pie will still have a slight jiggle.

Just before serving, sprinkle with flaky sea salt. Serve with maple whipped cream alongside.

 

For maple whipped cream, whisk cream, maple sugar, and a pinch of salt with an electric mixer on med high speed until soft peaks form, about 1 minute. Serve immediately.

Artichoke Topped Crab Bites

1 large egg, lightly beaten

1/2 c panko bread crumbs

1/3 c chopped green onions

1/3 c finely chopped green pepper

1/4 c grated parmesan cheese

3 tbsp chopped fresh parsley

2 tbsp dijon mustard

1/4 tsp salt

6 oz lump crabmeat, drained

 

Artichoke topping:

1/2 c marinated quartered artichoke hearts, drained

1/4 c mayo

1 tbsp dill pickle juice

1 tsp dijon mustard

1/2 tsp sriracha sauce

 

Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Gently stir in crab. Fill 24 greased mini muffin cups 3/4 full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.

 

Separately, place all the topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while warm.

 

Raspberry Pistachio Thumbprints

1 c butter, softened

1/2 c powdered sugar

1 tsp vanilla

2 c all purpose flour

1/4 tsp salt

1 c finely chopped pistachios

1/2 c seedless raspberry jam

 

Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired. 

Chocolate Walnut Cherry Biscotti

2-3/4 c all purpose flour

2 c sugar

1 c Dutch processed cocoa

1-1/2 tsp baking soda

1-1/2 tsp cinnamon

1/2 tsp cayenne pepper

6 large eggs, room temp

2 tsp vanilla

1-1/2 c chopped walnuts, toasted

1 c semisweet chocolate chips

1 c dried cherries (or maraschino), drained and halved

 

Preheat oven to 325°. In a bowl, whisk first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into the dry ingredients. Stir in the walnuts, chocolate chips, and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).

Using floured hands, divide the dough into 3 portions. Shape each portion into and 8x3" rectangle on parchment lined baking sheets. Beat remaining egg; brush over tops. Bake 30-35 minutes or until firm to touch. Cool on pans on wire racks until firm. 10-15 minutes.

Reduce the oven setting to 300°. Transfer the baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4" slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from the pans to wire racks to cool completely.

 

Sweet Potato Waffles with Nut Topping

2 c baking mix (or make your own) 

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 large egg, room temp

1-1/3 c milk

1 c sweet potatoes, mashed

2 tbsp oil

1 tsp vanilla

 

Topping:

1 tbsp butter

1/2 c chopped pecans

1/2 c chopped walnuts

2 tbsp brown sugar

1 tbsp water

1/8 tsp ground cinnamon

 

In a large bowl, combine pancake mix, brown sugar, spices. In another bowl whisk egg, milk, sweet potatoes, oil, and vanilla. Stir into the dry ingredients just until combined.

Make waffles as usual.

In a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add brown sugar, water, cinnamon, salt, and nutmeg. Cook and stir until sugar is dissolved.