Tuesday, April 09, 2024


Easy Homemade Biscuits

Makes 6-8 

Thank you Sugar Spun Run for the recipe! 

These biscuits were light and fluffy, yet had a nice crunchy top. Make sure to fold the dough over itself for the nice flaky layers. So good out of the oven, with a bit of honey and butter. Finished this batch the same day, next time I would double it for a dozen. This recipe is a keeper. 


  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons butter very cold, chopped or grated 
  • 1/4 cup Greek yogurt *
  • 1/2 cup whole milk *

Original recipe: uses unsalted butter and  ¾ cup whole milk or buttermilk 


  • For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits. (I had butter already in the freezer so I took it out while I was prepping the dry ingredients)
  • Preheat oven to 220C/ 425F and prep a cookie sheet
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. 
  • Cut or grate butter with box grater and mix it into your flour mixture. Can also use fingers to press butter into flour. Combine until it looks like coarse crumbs.
  • Add yogurt, milk, and stir until just combined (don't over-work the dough).
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
  • Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick. You can use a round biscuit cutter or I just shaped the dough into a rectangle and cut into 6-8 pieces for a more rustic look  
  • Place less than ½" apart on baking sheet. 
  • Bake on 220C/ 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  • If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Thursday, February 29, 2024


Easy Lemon Cake Loaf

Makes 1 loaf

Thank you Broma Bakery for the recipe! 

Happy leap year! February 29th!

Last night, I was craving cake. And I had all the ingredients in the fridge, mostly. So it was the perfect time to try to make a lemon loaf for the first time.  This recipe from Broma Bakery was very easy to prepare and make, and I skipped the glaze because 1- the cake was sweet enough on it's own for me and 2- I didn't have any powdered sugar on hand. 

This recipe was SO GOOD. We ate almost the entire loaf the first day, though it came out flatter than I expected (maybe because it needed that extra 1/4 cup of flour and 1/4 cup of sugar. lol). (Can you see how moist it is?) 



  • 3/4 cup granulated sugar*
  • zest of 2 lemons (about 2 Tablespoons)
  • 1/2 cup unsalted butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice (about half a lemon)
  • 1/4 cup greek yogurt or sour cream **
  • 1/4 cup milk
  • 1 1/3 cups all purpose flour ***
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder


    1. 1. Preheat the oven to 175 C / 350°F 
    2. 2. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together. 
    3. 3. Add the melted butter to the sugar and mix well. Add the vanilla extract and each egg, mixing well. 
    4. 4. Add the greek yogurt, milk and lemon juice. Mix to combine. It will look curdled and lumpy, and that's normal. 
    5. 5. Add the all purpose flour, baking powder, and salt. Mix until the batter is smooth. Do not over mix.
    6. 6. Pour the batter into lined loaf pan and bake at 175 C/ 350°F for 50 minutes to 1 hour, or until a chopstick inserted into the middle comes out mostly clean. Cool slightly before cutting, but it's quite wonderful warm as well. 

* (originally 1 cup)
 ** (originally sour cream)
*** (I misread the recipe and used 1 1/3 cup of flour instead of 1 2/3 cup but the cake came out wonderfully moist and rich but not too dense. will try it next time with the right amount of flour to compare.)

Tuesday, January 23, 2024


Easiest Chocolate Chip Cookies

Makes 12-24

Credit to I heart eating blog 

Happy new year everyone! 

I’m always trying to find the perfect chocolate chip cookie recipe (and oatmeal chocolate chip) that’s not a fussy recipe and is tasty. I scribble recipes into a notebook and try mark notes afterwards what I thought of the result. This one had a bunch of hearts from last time and it may be my cutest batch yet, so it’s a keeper. The cookie didn’t seem to flatten much with softened (not melted) butter during baking, but were easy to take off the pan after short cooling. The taste is soft but still slightly chewy and crispy on the edges. 


  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • My Optional add in - 1/4 cup oatmeal for 1/4 of the flour 

  • 1.  Preheat the oven to 190 C / 350 F
  • 2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot. (I had some butter that left at room temperature for another batch, so I used that today) 
  • 3. Mix butter with the sugars until well-combined.
  • 4. Stir in vanilla and egg until incorporated.
  • 5. Add the flour, baking soda, and salt. (Spoon in flour rather than packing it in)
  • 6. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky. (Do not over mix) 
  • 7. Stir in chocolate chips. (And oatmeal. Add chocolate chips on top of scooped dough if needed) 
  • 8. Bake for 7-10 minutes, or until cookies are golden brown on edges and bottom. 9. Sprinkle sea salt or salt flakes on top.