Strawberry Sour Cream Bundt Cake

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Ingredients

Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup full-fat sour cream
  • ½ tsp lemon extract
  • 2 tbsp whole milk (whisked into the sour cream)
  • 2 cups fresh strawberries, diced very small
  • ½ to ⅔ cup strawberry syrup (for the internal swirl)

Creating Strawberry Glaze

  • 1½ cups powdered sugar (confectioners’ sugar), sifted
  • 3 to 4 tbsp of your scratch-made strawberry syrup
  • 1 tbsp melted butter (helps the glaze set with a slight crust)
  • ½ teaspoon lemon extract
  • A splash of milk (only if needed to thin it out)

Directions

Batter

  1. Preheat: Set your oven to 325°F (163°C). A lower temperature is vital for a large Bundt cake to bake evenly without burning the edges.
  2. Grease thoroughly: Generously coat every ridge of a 10–12 cup Bundt pan using softened butter or shortening, then dust it lightly with flour, tapping out the excess. (Alternatively, use a baking spray that contains flour). Do not skip this step; strawberries make the cake prone to sticking.
  3. Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the 1 cup of softened butter and 2 cups of granulated sugar on medium-high speed for 3 to 5 minutes until the mixture is pale, light, and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrap down the sides of the bowl. Stir in the vanilla extract.
  5. Alternate Dry and Wet: Whisk the 2 tablespoons of milk into your 1 cup of sour cream. With the mixer on low speed, add the 3 cups of flour in three additions, alternating with the sour cream mixture (start and end with flour). Mix just until combined. Do not overmix.
  6. Fold in the Berries: Gently fold the 2 cups of diced strawberries into the thick batter using a rubber spatula.

Layer and Swirl

  1. First Layer: Spoon half of the cake batter into the prepared Bundt pan.
  2. Syrup Swirl: Drizzle ¼ cup of your strawberry syrup evenly over the center of the batter. Use a toothpick or butter knife to gently swirl the syrup into the batter, keeping it away from the bare edges of the pan.
  3. Second Layer: Carefully spoon the remaining batter over the swirl layer. Drizzle another ¼ to ⅓ cup of syrup on top, and swirl it gently into the surface layer of batter.
  4. Bake: Bake at 325°F (163°C) for 65 to 75 minutes. Test the cake by inserting a long toothpick or skewer into the deepest part; it should come out clean or with a few dry crumbs
  5. Initial Cool: Let the cake cool in the pan on a wire rack for exactly 15 minutes.
  6. Invert: Place the wire rack over the top of the pan, carefully flip it over, and gently lift the pan off. Let the cake cool completely to room temperature before glazing.

Glaze and Set

  1. Make the Glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of strawberry syrup, and the melted butter. If it is too thick to pour, add a tiny splash of milk or a little more syrup. If it is too runny, add a bit more powdered sugar. It should be thick but pourable.
  2. Glaze the Cake: Spoon or pour the glaze slowly over the top of the cooled Bundt cake, letting it run down the ridges.
  3. Crust Over: Let the cake sit undisturbed at room temperature for 20 to 30 minutes. The powdered sugar and melted butter will air-dry to form a beautiful, sweet crust that cracks slightly when sliced.

Focaccia #1

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High-Chew “Bagel-Style” Focaccia

Designed for King Arthur Bread Flour & Baking Steel/Cast Iron setups.

I. THE MIX (Developing Structure)

  1. Autolyse: Mix flour and water until no dry spots remain. Cover and rest for 30–60 minutes.
  2. Yeast Addition: Add your yeast slurry (yeast bloomed in warm water). Use your fingers to pincer and dimple the slurry into the dough until fully incorporated. Rest 30 minutes.
  3. Salt Addition: Sprinkle salt over the dough. Use a tiny splash of water to help it dissolve, then squeeze and knead until the dough feels uniform. Rest 30 minutes.

II. THE FOLDS (Building Elasticity)

  1. Coil Folds: Perform 3 to 4 sets of coil folds, spaced 25 minutes apart.
    • How: Reach under the middle of the dough with both hands, lift until the ends tuck under themselves, and rotate 90 degrees to repeat.
  2. Goal: Stop folding when the dough holds a smooth, rounded shape and resists stretching—this “snapback” creates the bagel-like chew.

III. THE FERMENT (Developing Flavor & Density)

  1. Cold Ferment: Place dough in a lidded container and refrigerate for 48 hours. This long rest transforms the crumb from “spongy” to “toothsome.”

IV. THE BAKE (Heat Transfer)

  1. Shape & Proof: Transfer cold dough into a heavily oiled cast iron skillet. Gently fold the edges toward the center to build tension. Let proof at room temperature for 2–4 hours until puffy and filling the pan.
  2. Preheat: Heat your oven to 500°F (260°C) with your baking steel on the middle rack for at least 45 minutes.
  3. Dimple & Bake: Dimple the dough with oiled fingers. Place the skillet directly onto the preheated steel. Bake for 18–25 minutes (check at 15) until the bottom is “fried” deep gold and the top is dark and crisp.
Pro Tip: If the dough feels too resistant during the coil folds, give it an extra 5 minutes of rest, but don’t skip the folds as they are the key to that muscular texture.

Percentages (450g for a 12″ skillet)

  • Flour 100%
  • Water 75% – 78%
  • Yeast 1.0%
  • Sea Salt 2.5%
  • Olive Oil (In Dough) 2.0%

Potato rolls

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Makes 12 dinner rolls

Ingredients

  • 3¾ – 4½ cups all-purpose flour
  • 1 cup mashed potatoes room temperature (see notes below)
  • 2 large eggs
  • ½ cup salted butter melted and cooled slightly (see notes below)
  • ¾ cup milk warm
  • 2 ¼ teaspoons instant yeast see notes below
  • 3 Tablespoons sugar
  • 3 ¾- 4 ½ cups all-purpose flour see notes
  • 2 teaspoons salt

Egg wash

  • 1 large egg
  • 2 Tablespoons water

Instructions

In the bowl of a stand mixer add the mashed potatoes, eggs, butter, and milk. Mix slightly with a spoon. Add the yeast, sugar, 2 cups of flour, and salt and mix with a dough hook attachment until the flour is incorporated. Add more flour until the dough has cleared the sides of the bowl. You should end up using between 3 ¾- 4 ½ cups of flour.

Knead for about 7-10 minutes. The dough will be sticky still but should stick to itself more than the sides of the bowl or your fingers when touching it.

Remove the dough to hold in your hands for a second while you spray the bowl with cooking spray. Return the dough to your bowl and cover. Let rise until the dough is doubled in size, about 90 minutes.

Once the dough has doubled in size, spray a 9×13 baking dish with cooking spray and set aside.

Lightly flour a counter and tip the dough out. Divide the dough into 12 equal size pieces and roll into balls. Place each ball in the baking dish 3 columns of 4 rolls. Place each dough ball ugliest side down.

Cover loosely with plastic wrap, not letting it touch the tops of the rolls so they have room to grow. Let the rolls double in size again, about 45-60 minutes.

During the last 20 minutes of the second rise, preheat your oven to 350F degrees.

Make the egg wash right before placing the rolls in the oven by whisking the egg and water together. Brush the tops of the rolls evenly and bake the rolls. Bake for about 28-32 minutes until the tops are a nice golden brown.

Remove from the oven and let cool in the pan for 5 minutes before removing. Serve warm, smothered in butter and honey, if desired.

Credit: https://www.thecountrycook.net/potato-rolls/

Applesauce Oatmeal Cookies

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Ingredients

  • 2 cups quick oats
  • 1 cup unsweetened applesauce
  • 3 tbsp almond butter (or another nut/seed butter)
  • 2 tbsp maple syrup
  • 1½ tsp ground cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine all ingredients in a large bowl and mix until thoroughly combined.

Scoop 1½-tablespoon balls of dough onto the baking sheet. Flatten them slightly, as they will not spread while baking.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown.

Cool the cookies completely on the baking sheet to allow them to firm up before serving.

Tips and variations

  • For a different texture: Use old-fashioned rolled oats instead of quick oats for a chewier, more substantial cookie.
  • Use applesauce as an egg substitute: In other oatmeal cookie recipes, you can often replace one egg with 1/4 cup of unsweetened applesauce for added moisture and binding.
  • Add warm spices: Enhance the flavor with spices like nutmeg, ginger, or allspice in addition to cinnamon.
  • Incorporate healthy add-ins: Stir in other healthy additions like chopped walnuts or pecans, dried cranberries, or flax seeds for extra fiber and nutrients.

Double Chocolate Espresso Fudge Brownie

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Ingredients

  • 2 cuos unsalted butter
  • 2 oz coconut oil, chopped
  • 2 oz milk chocolate, chopped
  • 2 oz 60% dark chocolate
  • ⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
  • 1 sachet instant espresso powder (½ oz)
  • 1½ cup white sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 1 cup flour
  • 1½ tsp salt
  • 1½ tsp vanilla extract

Directions

Melt butter & chocolate. Sift dry ingredients, then whisk together.

Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.

Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.

Cool on a rack until firm, then remove and allow to cool to room temp before slicing.