Raspberry Cream Cheese Buns

Baking | May 3, 2009 | By

raspberry cream cheese bars

These delicious breakfast treats come from Bake or Break.  I want to stop everything I’m doing and immediately bake these.

Raspberry Cream Cheese Buns – Bake or Break

Pecan Sticky Buns

Baking, Desserts | May 1, 2009 | By

pecan sticky buns

print recipe

Pecan Sticky Buns
by April 29, 2009
The Barefoot Contessa strikes again! Plain and simple, these are easy and scrumptious.

1/2 cup Unsalted ButterSugar 1/2 CupCinammon 1/2 Cup

Mix sugar with cinammon

Prep time: Cook time: Total time: Yield: 12 Servings

Pretty Meringues Perfect For Spring!

Baking | April 18, 2009 | By

Joy The Baker made this pretty meringues. They seem simple, sweet, and pretty. I want to make them.

Spring Meringues – Joy The Baker

Special Baking Pan For Edge Lovers

Baking | April 15, 2009 | By

Do you prefer the crispy edges of brownies instead of the chewy centers? Then this baking pan is for you! The special design of this pan allows every serving to have at least TWO edges. I totally want one. Imagine the possibilities!

Bakers Edge – The Brownie Edge Pan

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Sour Cream Coffee Cake

Baking | April 6, 2009 | By

sour cream coffee cake

Very Best Morning Pastry

This has to be the very best thing I’ve EVER baked. This sour cream coffee cake is a Barefoot Contessa recipe, which means that it’s classic, simple, and totally delicious. I first made it for my recent Palm Springs Birthday Weekend , and it was totally devoured within the first day.

I guarantee that you will totally love this morning pastry!

Sour Cream Coffee Cake in second part of post…


* 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
* 1 1/2 cups granulated sugar
* 3 extra-large eggs at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/4 cups sour cream
* 2 1/2 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt

For the streusel:

* 1/4 cup light brown sugar, packed
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon kosher salt
* 3 tablespoons cold unsalted butter, cut into pieces
* 3/4 cup chopped walnuts, optional


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.