Berries and Cream Swirl Muffins

Cake:
10 tablespoons salted butter, melted
1 cup sugar
1 large egg
1 large egg yolk
½ cup sour cream
¼ cup whole milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Cream Cheese Filling:
8 oz pkg cream cheese, softened
¼ cup sugar
1 teaspoon vanilla

⅔ cup strawberry jam
6 oz pkg fresh raspberries

1. In a large mixing bowl, whisk butter, sugar, egg, egg yolk, sour cream, and milk until smooth. Add the flour, baking powder, and salt, and mix until smooth.

2. Mix cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag. Transfer the jam to a separate piping bag. Pipe swirls of the cream cheese and jam over the batter (about 1/2 of the filling). Sprinkle half of the raspberries over the top. Scoop about 6 muffins, trying to get as much of the swirl in each scoop. Repeat piping a swirl and scooping muffins.

3. To bake, preheat the oven to 425 degrees. Once the oven is preheated, place the muffins in the oven. Bake for 5 minutes and reduce the temperature to 350 degrees. Bake for 20-25 more minutes, or until the muffins spring back when gently pressed. Allow to cool and enjoy!

Oregon Sheet Cake

½ cup salted butter, melted
⅓ cup canola oil
1 ½ cups sugar
2 large eggs
½ cup sour cream
⅓ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Pint of blackberries

Glaze:
¼ cup salted butter
1/4 cup milk
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.

2. Whisk melted butter, canola oil, and sugar in a medium-sized mixing bowl until smooth. Add eggs, sour cream, milk, and vanilla and whisk until combined. Whisk in flour, cornstarch, baking powder, baking soda, and salt until combined. Sprinkle blackberries over the top and gently press into the batter.

3. Spread in a greased 13x18 inch rimmed baking sheet.

4. Bake for 20-25 minutes. Remove from the oven and allow to cool for 5 minutes.

5. Heat the butter and milk over medium heat in a saucepan or in the microwave until the butter is melted and the milk is steamy. Add the honey, powdered sugar, and vanilla and whisk until combined. Pour over the still-warm cake, allow the glaze to set for 5 minutes, and serve with generous scoops of marion berry pie ice cream.

Cinnamon Roll Muffins

Cake:
10 tablespoons salted butter, melted
1 cup sugar
1 large egg
1 large egg yolk
½ cup sour cream
¼ cup whole milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Filling:
6 tablespoons melted butter
2/3 light brown sugar
2 teaspoon ground cinnamon

Glaze:
1 cup powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract

1. In a large mixing bowl, whisk butter, sugar, egg, egg yolk, sour cream, and milk until smooth. Add the flour, baking powder, and salt, and mix until smooth.

2. Mix butter, brown sugar, and cinnamon. Transfer to a piping bag and snip a small hole. Pipe a swirl over the batter (about a 1/3 of the filling). Scoop about 4-5 muffins trying to get as much of the cinnamon mixture in each scoop. Repeat piping a swirl and scooping muffins until all the filling and batter is gone.

3. To bake, preheat the oven to 425 degrees. Once the oven is preheated, place the muffins in the oven and immediately reduce the temperature to 350 degrees. Bake for 20-25 minutes or until a toothpick comes out clean.

4. Whisk the glaze ingredients and drizzle over each muffin.

They’ve got a really good corn flavor with just enough lift to keep them tender, but they’re not overly fluffy or cakey. I like mine with crispy edges from a hot, buttered griddle—the kind that feel a little rustic and a little nostalgic all at once.

Growing up, my sisters and I were all in on Little House on the Prairie. We had the dresses, read the books, watched the show on repeat, and even made the trip to De Smet, South Dakota, where Laura spent part of her childhood. So yes, you could say we were obsessed.

Lately, I’ve been watching the new reboot, and it brought all of that back—the simplicity, the resourcefulness, the charm. These Johnny cakes are my little nod to that world, just with a few modern upgrades.

Serve them warm with whipped cream and sugared strawberries. It’s not traditional, but it’s really, really good.

Johnny Cakes (but better)

1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 1/3 cup sour milk (just made with milk and a teaspoon of vinegar)
2 large eggs
1/4 cup melted butter

1. Whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Add the sour milk, eggs, and butter and mix until smooth.

2. On a hot buttered grill scoop spoonful of batter. Cook until golden and flip. Remove and serve with whipped cream and sugared strawberries

These muffins have generous portions of cream cheese, balanced by tart cherries and a crunchy crumble, all sitting on top of a tender, buttery cake. I also last-minute decided to add a little glaze, but it’s totally optional. These muffins are so delectable.

Cherry Danish Muffins

Cake:
10 tablespoons salted butter, melted
1 cup sugar
1 large egg
1 large egg yolk
½ cup sour cream
¼ cup whole milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Filling:
8 oz pkg cream cheese, softened
¼ cup sugar
1 teaspoon vanilla

1 cup tart cherries (I used canned)

Crumble:
¼ cup salted butter, melted
¼ cup light brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon

1. In a large mixing bowl, whisk butter, sugar, egg, egg yolk, sour cream, and milk until smooth. Add the flour, baking powder, and salt, and mix until smooth. Scoop into 12 muffin liners (I prefer tulip liners to help prevent them from overflowing.

2. Mix cream cheese, sugar, and vanilla until smooth. Scoop a bit of the cream cheese mixture onto each muffin. Spoon cherries over the cream cheese.

3. Mix butter, brown sugar, flour, and cinnamon, and sprinkle over the top of the muffins. At this point you can bake or refrigerate your muffins.

4. To bake, preheat the oven to 425 degrees. Once the oven is preheated, place the muffins in the oven and reduce the temperature to 350 degrees. Bake for 30-40 minutes if you’re baking the refrigerated muffins. Less if you are baking right away.

5. You can eat as is or whip up a little powdered sugar, milk, and vanilla glaze. I just eyeballed it today and drizzled it over the top.

Yield: 12 muffins

I made this batter the night before while watching TV, tucked it in the fridge, and the next day after working cattle, all I had to do was preheat the oven, scoop, and bake. Fresh, warm muffins with almost zero effort in the moment.

They bake up super moist, soft, and fluffy with that cozy pumpkin spice flavor that somehow works even in the middle of summer. I like mine warm with a generous swipe of butter.

You can absolutely bake them right away, but if you love the idea of having fresh muffins without starting from scratch, this is the recipe for you.

Make Ahead Pumpkin Muffins

½ cup salted butter, melted
1 ½ cups brown sugar
1 (15 oz) can pumpkin puree
2 large eggs
⅓ cup milk
1 tablespoon pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour

1. Whisk butter, brown sugar, pumpkin, eggs, milk, pumpkin pie spice, baking powder, baking soda, and salt until smooth. Add the flour and stir until smooth. You can bake them now or cover and refrigerate until ready to bake.

2. Preheat the oven to 425 degrees.

3. Scoop ⅓ cup portions of batter into a muffin liner in a muffin pan. Place in the oven and immediately reduce the heat to 350 degrees. Bake for 18-25 minutes or until the muffin springs back when gently pressed.

Blueberry Scones

2 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup salted butter
1 large egg
1/2 cup whole milk
1 cup fresh blueberries

1. Whisk flour, sugar, baking powder, and salt in a medium-sized mixing bowl.

2. Grate the butter in the dry mixture. Use your hands to coat the butter in flour and break it into pieces.

3. Whisk the egg and the milk and add the liquid and blueberries to the dry mixture. Stir gently until combined.

4. Dump the dough onto a floured surface and press it into a disk. Cut into eight wedges. Place on a sheet pan and chill in the fridge for 15 minutes or overnight.

5. Bake at 375 for 15-20 minutes or until golden.

Truthfully I didn’t measure my glaze ingredients today, but I mixed about a cup of powdered sugar, a couple tablespoons of milk, and generous swig of vanilla. Adjust until you get the desired consistency. I like a slighly thinner glaze that forms a crust over the entire scones. Drizzle the glaze over the scones and serve!

Scroll down if you’re looking for the day 2 update!

I’ve been dreaming up something special to celebrate—and this is it.

We’re making a flag cake together… but the best part is: you get to decide how big.

This was inspired by a giant version I saw, but I wanted to make it feel doable—whether you’re baking one cake for your family or building something that takes up your whole table.

Today is simple: we bake the cakes.

🧁 Start Here: The Base Block

Everything in this series is built off one “block”:

👉 One 13 x 18 inch cake… stacked into two layers

So for every “block,” you’ll actually bake 2 cakes (so you can stack them).

📏 Choose Your Size

Here are a few options depending on how big you want to go:

👉 I’m making the 2 x 3, which means:

• 6 blocks

• 12 total cakes (since each block is 2 layers)

🎂 The Cake

I’m keeping this super simple and using box cake mix.

Here’s how I make it taste homemade:

For each box mix:

• Add ½ cup sour cream

• Add 2 teaspoons vanilla extract

That’s it. It gives you a richer flavor and softer texture.

Baking in 13 x 18 inch pans:

Since box mixes don’t usually include directions for this size, here’s what I recommend:

• Bake at the temperature listed on the box

• Start checking at 15 minutes

• Most cakes will be done around 15–18 minutes

👉 If you’re baking multiple pans at once, it may take a little longer—just rotate the pans halfway through and keep an eye on them.

You’re looking for the center to be set and a toothpick to come out clean.

☁️ The Frosting

I’m using my whipped vanilla frosting, which is like a stabilized whipped cream:

• heavy whipping cream

• cream cheese

• powdered sugar

• vanilla

It’s light, not too sweet, but still sturdy enough to stack and frost.

You can use your favorite frosting too—just make sure it’s spreadable and stable.

🧊 Storage (don’t skip this part)

Once your cakes are baked and cooled:

• Place each cake on a cardboard cake board

• Add a layer of parchment underneath

• Flip the cake onto the board

• Wrap tightly in plastic wrap

You can:

• Leave them at room temp short-term

• Refrigerate

• Or freeze them (they freeze beautifully)

👉 I’m assembling tomorrow, so I’m not too worried about storage—but freezing is a great option if you want to get ahead.

🗓️ The Plan

Here’s our simple timeline:

• July 2 (today): Bake the cakes

• July 3: Stack and prep

• July 4: Frost and assemble the flag 🇺🇸

And real life note—this is going out a little late in the day, so if you don’t get to baking today:

👉 You can absolutely bake tomorrow morning, let them cool, pop them in the freezer, and still do both Day 1 and Day 2 tomorrow.

This is meant to be fun, not stressful.

🎯 Today’s Goal

Don’t overthink it.

Just decide your size…
and bake your cakes.

Whether you’re making one or twelve, the process is the same—and we’ll build it together step by step.

🇺🇸 Day 2 Update: Layer the Cakes

Today is where it starts to feel like something 🤍

We took all 12 cake layers and turned them into 6 stacked cakes.

What I used:

• Whipped vanilla frosting (I used 1 batch per cake)

• Fresh strawberries

• About 1 pound of strawberries per cake (so per 2 layers)

I lightly sugared the strawberries (about ¼ cup sugar per pound) to bring out the juices and sweetness.

How to assemble:

For each cake:

1. Place your first cake layer down

2. Spread a layer of whipped vanilla frosting

3. Press sliced strawberries into the frosting

4. Add the second cake layer on top and gently press

That’s it. Simple.

A small tip that helped a lot:

I used an offset spatula to clean up and straighten the edges after stacking each cake.

You definitely don’t have to do this, but it makes a difference when we go to assemble everything tomorrow.

Looking ahead to Day 3:

Tomorrow we’ll:

• Frost all the cakes (I’m planning about 1 batch of frosting per cake, so 6 total)

• Arrange everything into the flag

• Top with blueberries + raspberries

• Add a simple piped border + a little detail on the stripes

It’s not going to be perfect—and that’s not the goal. Just something fun and celebratory.

I’ll see you tomorrow for the final assembly 🇺🇸✨

Chantilly Banana Berry Pudding

1 ½ cups cold water
1 (14 oz) can sweetened condensed milk
1 (3.4 ounce) pkg instant white chocolate pudding
2 cups heavy whipping cream
1 (8 oz) pkg mascarpone cream
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups berries of your choice (I used sliced strawberries, raspberries, and blueberries)
3 medium bananas, sliced
11 ounce Nilla wafers

1. Whisk the water and sweetened condensed milk until completely incorporated. Add the pudding mix and whisk until combined. Cover with plastic wrap and refrigerate for an hour.

2. In a stand mixer, whip the cream, mascarpone cream, vanilla, and almond extract until medium peaks form. Add the chilled pudding and whisk on medium until just combined.

3. Spread about 1 cup of the cream in the bottom of a 9x13-inch pan. Add half of the berries, half of the sliced banana, and half of the wafers. Spread half of the remaining cream over the cookies and berries. Repeat with the rest of the bananas, cookies, and cream. Add the rest of the berries on top. Refrigerate for 4-6 hours or until the cookies have softened.

This is my Triple Layer Carrot Cake from the Birthdays chapter (the fuss-free layer cakes section), and it truly lives up to the name. Instead of baking and stacking multiple rounds, you bake the entire cake in one rimmed sheet pan, cut it into three layers, and stack them up with frosting in a piping bag. It’s simple, a little bit scrappy in the best way, and turns out so pretty every time.

It’s soft, perfectly spiced, and incredibly moist—everything you want in a carrot cake. And with Easter coming up, it’s the perfect excuse to bake something special for someone you love.

If you end up making it, I’d love to hear who you’re baking it for. And if you love recipes like this, you can find 100 more in Delicious and Doable Desserts—I’ll link it here for you.

Triple Layer Carrot Cake

A traditional triple-layer carrot cake is typically baked in round pans, but for my fuss-free version, I bake the cake in one 13 x 18 inch rimmed baking sheet. Then, I just cut the cake into three equal pieces and layer them up. To keep things simple with frosting, I leave it as a naked cake. I use a piping bag to pipe dollops of frosting, so I never have to worry about getting crumbs in my frosting like I would if I were spreading the frosting on. Not only does this make the frosting process simple, but I also love the look of the layers of cake showing.

Active time: 55 minutes
Total time: 1 hour 50 minutes

Cake:
1 cup sugar
1 cup dark brown sugar
1 cup canola oil
½ cup applesauce
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt
1 pound carrots, peeled and finely grated (about 3 cups)
1 cup chopped pecans

Frosting:
½ cup salted butter, softened
1 (8 oz.) pkg. cream cheese, softened
4 cups powdered sugar
¼ cup heavy whipping cream
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees.

2. First, make the cake. Whisk the sugar, brown sugar, oil, applesauce, eggs, and vanilla in a medium-sized mixing bowl. Add the flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt. Stir until almost completely combined.

3. Add the carrots and pecans and stir until combined. Pour the batter into a greased and parchment-lined 13 x 18-inch rimmed baking sheet and bake for 20 to 25 minutes, or until the cake springs back when gently pressed. Allow it to cool. Loosen the edges of the cake from the pan using a butter knife to go around the outside.

4. Place the cake in the freezer while you make the frosting. This makes the assembly process more manageable.

5. Next, make the frosting. Cream the butter and cream cheese in a stand mixer fitted with a paddle attachment until smooth. Add powdered sugar one cup at a time, beating after each addition. Mix on low until incorporated, then increase the speed to medium-high and mix until fluffy and smooth, for about 30 seconds. Continue adding powdered sugar a cup at a time until you have incorporated all of it.

6. Add the heavy cream and vanilla and beat on high speed until light and fluffy. Transfer to a piping bag fitted with a large round tip.

7. Now, let’s put it all together. Remove the cake from the freezer and invert the cake pan onto a clean counter. Lift the sheet pan off and carefully remove the parchment paper.

8. Trim about ½ inches of the cake off of each side using a bread knife. This is an optional step, but it helps yield a cleaner final product.

9. Cut the cake into 3 equal rectangles. You can eyeball 3 equal chunks or measure the length of the cake using a ruler now that you have cut off the edges. It should be about 16 inches long. If we divide 16 by 3 it is 5 ⅓ inches. Use a ruler to score the cake at the 5 ⅓ inch mark and repeat. Use a bread knife to make the final cuts to yield 3 equal pieces.

10. Place one rectangle of cake on your serving board. Pipe dollops of cream cheese frosting in rows over the layer. Add another rectangle of cake on top. Gently press down on the cake layer. Repeat two more times. Refrigerate until ready to serve. Cut into slices. Store the leftovers in the refrigerator.

Yield: 16-20 servings

If you make this cake, bake it for someone this Easter 🤍 I’d love to hear who you’re sharing it with.

And if you love recipes like this, there are 100 more in Delicious and Doable Desserts—you can grab your copy here.

My sister Tricia gave me this banana chip muffin recipe for my birthday, and it’s exactly how she cooks — one bowl, all brown sugar (because why complicate it?), and zero fuss.

They’re soft, cozy, and the kind of muffin you make on a random Tuesday when you just need something warm in your kitchen.

Tricia’s Banana Chip Muffins

3-4 ripe bananas, mashed
1 cup brown sugar
1/2 cup salted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
3 cups all-purpose flour
1-2 cup chocolate chips

1. Preheat the oven to 425 degrees.

2. Mix all wet ingredients well.

3. Add the rest of the ingredients and mix until combined. Scoop the batter into muffin liners (about 1/4 cup each).

4. Put the muffins in the hot oven and set a timer for 5 minutes. Reduce the heat to 350 degrees and bake for an additional 15 minutes. Enjoy with a generous pat of butter.

Black Forest Tiramisu

1 can dark sweet cherries
1 teaspoon almond extract
8 ounce pkg mascarpone cheese
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
16 Lady fingers
1 ounce bittersweet chocolate

1. Drain the cherry juice into a small saucepan. Stir in almond extract. Half the cherries.

2. In a stand mixer fitted with a whisk attachment, whip the mascarpone, powdered sugar, cream, and vanilla until thick and fluffy.

3. To assemble the tiramisu, dip the ladyfingers in the syrup and arrange them in a single layer in a small dish. (I used a 9x5-inch dish.) Spread a layer of the cream over the cookies. Place a layer of cherry halves. Grate chocolate over the cream. Repeat. Pipe cream over the top. Grate more chocolate over the top. Refrigerate for a few hours to allow the lady fingers to soften.

So instead of telling you why you should buy this book, I thought I’d give you a peek inside. These are the pages I think you’ll want to flip to first. The ones that capture the heart of what this book really is.

If you’re already planning to grab a copy, you can preorder here →

1. The Dedication Page

I dedicated this book to my grandma Wilken. She taught me how to bake, how to read, and how to love people well through hospitality. She got Alzheimer’s when I was 10, but her impact on my life was enormous. This page is where the whole book begins for me because this book is really about how small, simple things can leave a lasting mark.

2. Strawberry Shortcake (The Cover Recipe)

This is the cover recipe, and for good reason. It’s fresh, nostalgic, unfussy, and so, so good. This one feels like celebration without stress the kind of dessert you make when you want something special but doable. You’re going to love it.

3. How to Write a Meaningful Birthday Card

This might surprise you in a dessert cookbook, but I wasn’t always good at writing birthday cards. I share a simple, quick framework for writing something meaningful without overthinking it. It’s one of my favorite pages because celebrating people doesn’t have to be complicated to be powerful.

4. Biscoff Coffee Banana Pudding

This recipe caused actual chaos when I was testing it. I brought it to a gathering and people could not stop talking about it. It’s no-bake, can be made as individual cups or a big trifle, and includes a homemade butterscotch sauce. Total crowd-pleaser. Total win.

5. Chapter 5 Opener: Josh in His Graduation Cap

I planned this photo over a year and a half ago. This spring, my brother Josh actually graduates from high school. There are little Easter eggs like this tucked throughout the book, and this one makes my heart swell every time I see it.

6. White Chocolate Raspberry Crepes

These crepes were a huge hit at my sister Ann’s wedding last year. When I posted them online afterward, everyone wanted the recipe but I couldn’t share it yet because it was going in the book. Now you finally get it. They’re fruity, creamy, and feel just fancy enough for honoring someone you love.

7. The Only Party Game You’ll Ever Need

My family plays this game over and over. It works for every gathering, every age, and every occasion. I included it because sometimes the most memorable part of a celebration isn’t the food—it’s the laughter around the table.

8. The Grand Chocolate Tower

This recipe is inspired by a favorite dessert from the Alpine Inn in the Black Hills. And the photo—with the sparkler—might be one of my favorite pictures in the entire book. It’s dramatic, joyful, and feels like a true celebration dessert.

9. Chapter 7 Opener: Seth & Uncle Wade

This is my little brother Seth and my uncle Wade. Seth is my little pookie bear, and seeing him here snacking on some blueberry corn bread makes me so happy.

10. Desserts for Two: Cinnamon Dulce Ice Cream

Just four ingredients. About ten minutes of hands-on time. Freeze it, and you have a pint of some of the best ice cream you’ve ever had. When I was testing this one, people went gaga—and I love that it proves something simple can still feel special.

A Few More Pages You’ll Want to Linger On

There’s a whole chapter of sheet pan desserts (10 recipes—about 10% of the book), because I know how much you love them.

There’s a chapter on celebrating your village—including ideas for honoring the memory of people who mattered deeply to you.

And yes, the acknowledgements page might be one of my favorites, because it’s full of the people who shaped me along the way.

This book is about desserts, yes—but more than that, it’s about celebrating people and making them feel special in ways that are actually doable.

If you want to be one of the first to cook from it, you can preorder Delicious and Doable Desserts now. I cannot wait for you to flip through it, find your favorite pages, and start creating celebrations of your own.

Preorder here →

Chocolate and peanut butter is one of those combinations that doesn’t need much explaining. It’s rich, familiar, and deeply comforting. Buckeye desserts take that classic pairing and turn it into something a little extra special, and this cake version might be my favorite yet.

Ohio Buckeye Sheet Cake

Cake:
1 cup salted butter
¼ cup cocoa powder
1 cup boiling water
2 cups sugar
½ cup buttermilk or sour milk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour

Peanut Butter:
1 ½ cups creamy peanut butter

Glaze:
¾ cup salted butter, melted
½ cup whole milk
¼ cup cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar

1. Melt butter and add cocoa and boiling water and whisk until the cocoa powder is completely incorporated. Allow to cool completely.

2. Add the sugar, buttermilk, eggs, baking soda, and vanilla and whisk until combined. Add flour and stir until combined. Pour into a ungreased 13x18 inch rimmed baking sheet. Bake at 350 degrees for 18-22 minutes or until the cake springs back when gently pressed.

3. Heat the peanut butter in the microwave until liquidy about 1 minute. Spread over the cake. Chill in the fridge while you make the glaze.

4. Heat butter and milk in a saucepan over the stove. Whisk in cocoa powder, vanilla, and powdered sugar until smooth. Pour over the cake. Allow the glaze to set for 5 minutes. Cut into squares and serve. Store leftovers in an airtight container.

Many of my friends at Grace spent their summers detasseling corn, so this cake felt like the perfect fit. It has that classic corn flavor without being dry and lands right in the sweet spot between cornbread and cake. The honey glaze truly takes it to the next level, and if you really want to go all in, add a scoop of vanilla ice cream. You will not regret it.

Nebraska Sheet Cake

Cake:
½ cup canola oil
½ cup melted butter
1 ⅓ cups sugar
4 large eggs
2 ¼ cups buttermilk
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
3 cups all-purpose flour

Glaze:
½ cup salted butter
¼ cup whole milk
¼ cup honey
4 cups powdered sugar
2 teaspoons pure vanilla extract

1. Whisk canola oil, butter, and sugar until combined. Add the eggs and buttermilk and whisk until smooth. Add the cornmeal, baking powder. and salt and mix until well combined. Add the flour and stir using a spatula until combined.

2. Pour the batter into a greased 13x18-in rimmed baking sheet. Bake at 350° for 18 to 20 minutes or until it springs back when gently pressed. Once the cake has come out of the oven, make the glaze.

3. Heat the butter and milk over medium heat in a saucepan until the butter is melted and the milk is steamy. Add the honey, powdered sugar, and vanilla and whisk until combined. Pour over the still-warm cake, allow the glaze to set for 5 minutes, and serve with generous scoops of vanilla ice cream.

Note: I don’t keep buttermilk on hand, but a quick substitute is to mix whole milk with a bit of vinegar, about a teaspoon or so. You will then want to wait 5-10 minutes for the milk to sour.

These small-batch chocolate chip scones come together quickly and are ready in about 30 minutes—perfect for slow mornings, last-minute guests, or an afternoon treat just because.

small batch chocolate chip scones

1 cup all-purpose flour
1/4 cup sugar
1- 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons salted butter
1 large egg, divided
1/4 cup whole milk
1/2 cup mini chocolate chips

1. Whisk flour, sugar, baking powder, and salt in a medium-sized mixing bowl.

2. Grate the butter in the dry mixture. Use your hands to coat the butter in flour and break it into pieces.

3. Beat the egg add half of the beaten egg to the dry mix. Reserve the rest for the top. Add the milk and stir until combined

4. Add chocolate chips. Stir.

5. Dump the dough onto a floured surface and press it into a disk. Cut into six wedges.

6. Using a pastry brush, brush each scone with the remaining egg. Bake at 400 for 12-15 minutes or until golden.

But then a different kind of message started showing up.

Overflowing pans. Total flops. Sad cake stories.

And here’s the thing: I don’t lose sleep when the internet tells me to brush my hair or that my voice is annoying. I can shrug those off.

But a recipe not working? That keeps me up at night.

So I did the only thing I knew to do. I quietly pulled the post, went back into the kitchen, and retested. And retested. And retested. Different pans. Different ovens. Notes everywhere.

And today — she’s finally ready to come back out from behind the curtain. Better, clearer, and truly dependable.

Let’s bake.

New and Improved South Dakota Sheet Cake

Cake:
16 ounces almond paste
1 ½ cups salted butter, softened
1 ½ cups sugar
6 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder

Glaze:
½ cup salted butter
½ cup whole milk
4 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
⅓ cup sliced almonds

1. In a stand mixer fitted with the paddle attachment, cream the almond paste, butter, and sugar until smooth. Add the eggs, vanilla, and almond extract and mix until smooth and fluffy.

2. Add the flour and baking powder and mix until just combined. Spread the batter in a 13 x18 inch rimmed sheet pan. Bake at 325 for 35-40 minutes or until deep golden.

3. Heat butter and milk until the butter is melted and the milk is steamy. Add the powdered sugar, vanilla, and almond extract, whisk until smooth. Pour over the warm cake. Top with sliced almonds. Cut into squares and serve. Store leftovers in an airtight container.

We tend to put all our energy into Christmas morning, but the real win is having something warm and homemade ready for the slower days that follow. Pajamas stay on, coffee refills happen often, and people drift into the kitchen one by one. That’s where this big pan of freezer-friendly cinnamon rolls comes in.

I recommend making the dough one day, then shaping and baking the rolls the next. Once baked, you can freeze the entire pan. When it’s time to eat, microwave a single roll or warm the whole pan in the oven. Keep the rolls in the freezer and the frosting in the fridge, and breakfast is covered all week.

The best part is that everyone can enjoy them exactly how they like: a classic swipe of cream cheese frosting, frosting plus blueberry compote, or just a generous smear of butter melting into the warm layers. Easy, comforting, and made to be shared—just the way Christmas break should feel.

Big Chubby Batch of Cinnamon Rolls

4 cups whole milk
½ cup salted butter, melted
½ cup canola oil
1 cup sugar
4 ½ teaspoons dry active yeast
8 cups all-purpose, divided
2 teaspoons baking powder
2 teaspoons salt

Filling:
1 cup salted butter, melted
1 cup sugar
1 tablespoon ground cinnamon

1. Heat the milk, butter, oil, and sugar for 2 minutes or until hot and steamy in a microwave-safe dish.

2. Transfer to a large mixing bowl. Allow to cool to about 110 degrees. It needs to be warm enough to activate the yeast, but not too hot that it kills the yeast. Add yeast. Let the yeast sit on top of the milk for a few minutes before stirring.

3. Add 7 cups of flour and stir until smooth. Cover with a kitchen towel or plastic wrap. Allow to rise for about 45 minutes or until doubled in size.

4. Add the remaining 1 cup of flour, baking powder, and salt. Stir until smooth. Cover and refrigerate overnight or until chilled.

5. Divide the dough into two portions. Set one portion aside. On a floured surface, roll the dough into a rectangle about 15 inches by 25 inches. In a small mixing bowl, mix the half of cinnamon filling ingredients (½ cup butter, ½ sugar, ½ tablespoon cinnamon) until smooth. Spread the cinnamon filling evenly over the dough. Roll up tightly. Repeat with second portion of dough.

6. Slice into 1.25 inch-thick rolls. Place rolls onto a greased 13x18 inch parchment lined pan. Cover rolls. Preheat the oven to 350 degrees and allow rolls to rise for 20-30 minutes. Bake for 24-28 minutes, or until golden. Allow to cool slightly. You can enjoy right away or wrap tightly and freeze until ready to serve.

Reheating: Microwave individual rolls for 15-20 seconds and then frost. If you want to reheat the entire pan allow to thaw at room temperature for 30 minutes and then cover with foil and place in a 300 degree oven for 10-15 minutes or until warm.

Cream Cheese Frosting

8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar

1. Cream the cream cheese and butter until smooth in a stand mixer fitted with the paddle attachment. Add the vanilla and powdered sugar and mix until combined.

2. Spread over the slightly warm rolls.

A quick note on the blueberry compote: most recipes call for added sugar, but I skip it here. Thickening the berries without sweetening lets their fresh, slightly tart flavor shine and balances the richness of the rolls perfectly.

Blueberry Compote

1 cup frozen blueberries, thawed
1 tablespoon cold water
1 tablespoon cornstarch

1. Mix water and cornstarch until smooth. Add the blueberries and cook in the microwave or over the stove until thickened. If you are cooking in the microwave stir every 30 seconds.

2. Allow to cool.

This is one of my favorite edible gifts because it’s incredibly flexible. Bake now, wrap, and freeze for Christmas morning—or enjoy it right away with a hot cup of coffee. Each pan can be customized for the person you’re gifting it to: blueberries, cinnamon sugar, cranberry sauce, chocolate chips…whatever they love.

If the Twelve Days of Edible Gifts was about blessing people with something homemade and thoughtful, this is the perfect finale. This freezer-friendly, crowd-pleasing coffee cake feels generous, cozy, and intentional.

Here’s the pans I use!

Crumble Coffee Cake

Batter:
1 ½ cups salted butter, softened
2 cups sugar
⅔ cup dark brown sugar
6 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
3 teaspoons baking soda
3 teaspoons baking powder
¼ teaspoon salt
1 ½ cups sour cream
⅔ cup whole milk
Fillings of your choice: blueberries, cinnamon sugar, whole berry cranberry sauce, chocolate chips (truthfully I didn’t measure these fillings, but just sprinkled a little bit in until I thought it looked good- not very helpful I know—sorry!)

Crumble:
2 cups salted butter, melted
1 ⅓ cups dark brown sugar
1 ⅓ cups white sugar
4 teaspoons ground cinnamon
1 teaspoon salt
4 ½ cups all-purpose flour
½ cup cornstarch

Glaze:
1 cup powdered sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract

1. In a stand mixer, beat butter, sugar, and brown sugar until incorporated and fluffy. Add eggs and vanilla and beat until incorporated.

2. In a medium-sized mixing bowl give the flour, baking soda, baking powder, and salt a quick whisk and then add half of it to the butter mixture. Stir until mostly combined.

3. In a small bowl, whisk the sour cream and milk until incorporated. Add half of the milk mixture to the batter, stirring until combined. Finish alternating between the dry mixture and the milk mixture until combined.

4. Spread the batter into seven greased 8-inch square pans.

5. Sprinkle your toppings over the batter.

6. In a medium-sized mixing bowl dump melted butter, brown sugar, white sugar, cinnamon, salt, flour, and cornstarch until combined. Sprinkle over the toppings

7. Bake at 350 degrees for 20-25 or until golden brown.

8. Allow to cool slightly. Whisk powdered sugar, heavy cream, and vanilla until smooth. Transfer to a piping bag or use your whisk to drizzle the glaze evenly. Serve!

Elevated Christmas Crack

1 sleeve Saltine crackers (about 48 crackers)
1 cup salted butter
1 cup dark brown sugar
1 (10 oz) pkg bittersweet chocolate chips
1/3 cup pecan halves
1/3 cup sliced almonds
flaky sea salt

1. Line a 13x18 inch rimmed baking sheet with foil and spray with non stick cooking spray. Place the crackers in a single layer filling the entire pan.

2. Melt butter on the stovetop. Add the brown sugar and heat stirring occasionally until it reaches a rolling boil. Cook for three minutes. Remove from the heat and spread over the crackers using an offset spatula.

3. Place in a 400 degree oven for 5 minutes. Place the nuts in a small baking dish and toast in the oven at the same time as the candy. This will take about 5 minutes too. The nuts should be fragrant and light brown. Chop the nuts and set aside.

4. Turn the heat off and remove the candy from the oven. Sprinkle the chocolate chips over the caramel. Place back in the oven for two minutes to allow the chocolate to melt. Spread the chocolate using a clean offset spatula until smooth. Sprinkle with the nuts and flaky sea salt. Allow to cool. Refrigerate until chilled. Break into pieces and store in the fridge.