Category: nut (flavor)

Ossi di Morto and Day of the Dead.

Feliz Día de Los Muertos, everybody! And if you’re a person of faith, Happy All Souls Day. Today is a date on the calendar that holds a lot of tradition and meaning, in many cultures.

Ossi di Morto cookies, aka bones of the dead.

Traditionally, these cookies are Italian cookies used to celebrate All Souls Day, which is today. The name is Ossi di Morto or Ossa de Mordere, and that means “bones of the dead.” Because of the tie-ins between Día De Los Muertos (Day of the Dead) and All Saints Day/All Souls Day, my idea was that they’d be a fantastic way to celebrate both days and both celebrations together, as one. They are so similar it seems only right… and we’ll get to that in a sec.

OSSI DI MORTO, aka bones of the dead cookies.

Growing up, my nana told me all about All Souls Day. My nana was 100% Irish, born to a mother who was a first-generation American, and her mother in turn was right off the boat so to speak. The tales and superstitions were a plenty. I grew up hearing all about them, and all about the reverence and respect for the dead this time of year is about. Traditionally, today is a Christian day to remember the souls of the departed, which to Catholics is known as the Commemoration of The Faithful Departed. Its a day to pray for those who’ve passed on, to remember them. You may be thinking, “Uhm, thats the same thing that the Day of the Dead is.” And you’re right. But you might not know that originally, the Day of the Dead was celebrated in summertime.  During the 16th century Spanish colonization, Mexicans moved their celebrations of Día de Los Muertos to October 31, November 1 and 2 to coincide with the triduum of All Saint’s Eve, All Saints Day and All Souls Day. November 1st is All Saints Day, however in Mexico it’s known as Día de Los Inocentes (Day of the Innocents) or Día de Los Angelitos (Day of the Little Angels) and is primarily honoring deceased infants and children. The prayers were traditionally posed to the goddess known as Lady of the Dead, now known as La Calaveras Catrina– the popular skeleton woman we see in drawings and depictions.

Of course, the Mexican way of “celebrating” these days are actual celebrations; food- yes, those sugar skulls too, parties, parades, decorating ancestors graves and of course prayer too. The Catholic version of All Souls Day is more somber, however in Italy they do light candles in the streets and have a bigger, louder celebration of today than perhaps most other Europeans. Brazilians also have a similar way of celebrating today, they call it Dia de Finados and it’s a public holiday.

I did grow up loosely Catholic- so I’m well aware of the ins and outs of these days and I prefer the Mexican version myself, even though I am not of Mexican heritage.

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Peanut butter birthday pie.

For three people in my life, I have a rule. Only three people. The rule is: on your birthday, you get to pick one baked good- anything you want- and I will make it for you and you get the entire thing to yourself. You won’t be asked to share it. You can do with it whatever you want. Eat it all by yourself while watching TV, share it, bring some to work, smear it on your face and run around town naked, etc.

Okay maybe not so much that last one… Anyway

Oh look, sneaky highly edited preview wedding shot!

Sneaky wedding preview shot!

So, only THREE people get this privilege- there were four, but my Nana passed away almost 4 years ago. Today actually would’ve been her 97th birthday, and she would get whatever she wanted. But that happened regardless of what day it was, let’s be honest. Anyway, there are three people in the entire world who have this privilege and two of them (my parents) get it for an extra day each: Mother’s Day/Father’s Day as well as their birthdays. The third person is Jason.

But sometimes… even if they pick something on their own, I see a recipe that just screams their name. So they get two things.

Peanut butter pie topped with pretzels, crumbled chocolate cookies & peanut butter chips.

Jay has picked a variety of things over the years, sometimes cupcakes. Sometimes cookies. Sometimes pie. This year, he chose cheddar dill scones (I know, random). Which was fine by me. However I also had another trick up my sleeve: peanut butter pie. And since its not quite his birthday yet- it’s actually this Saturday, the 23rd- I could make more than one thing easily.

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Peanut butter affogato with dark chocolate covered espresso beans.

Even though it’s summer, it hasn’t been that warm, really. Not many days over 90° F, if any. Not that I’m complaining. Because it’s warm enough. And frankly, even being this cool it was too hot for ice cream, since every time I have it it starts to melt ASAP.

But it’s worth it. So I figured out the best way to have ice cream, and let it melt. As a matter of fact, it’s perfectly acceptable for it to melt: affogato.

Peanut butter affogato with dark chocolate covered espresso beans.

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Candy girl.

Did you ever get a craving for candy at like, 3 a.m.?

Sometimes I do. Sometimes I just decide at midnight that I want a piece of candy… and usually I never end up filling that wish, unless I have some in the house or I can convince someone to go get me some. Those are the lazy nights. And then there are other nights, nights when I have baking chocolate, sugar, & all the ingredients necessary to make my own candy… so I do.

I get asked fairly regularly some variation on the following theme: “Giiiiiirl, how do you make all this stuff and not weigh 600 pounds?” or “How do you stay so damn skinny when you bake all of this delicious stuff?!” or “OH MY GOD how can you exist in a home with all of this food & not EAT IT ALL ALL DAY LONG?” No joke, I think I get asked something like that at least once a day. And my answer is, in a word: moderation. All in all, I eat well. Yeah, I eat cake & cookies. And I eat a lot of cheese & carbs, too, as well as drinking an obscene amount of coffee (including lattes) and Coke Zero. And I absolutely love me some good red wine or good beer. However on the other hand I also eat a lot of broccoli, salad, carrots, etc… & I drink a lot of water. I don’t believe in restriction, I don’t believe in denying yourself anything or busting your ass in the gym because you ate three cookies instead of two. I don’t think a life where vegetables are your only food source is much of a life at all… but that’s just me. So yeah, in short, I eat good quality baked goods but I eat far more well balanced food. And as much as I F$#!ING hate him (and I really do) I agree with Anthony Bourdain’s quote: “Your body is not a temple, it’s an amusement park. Enjoy the ride.”

I mean, I’m not making broccoli in the wee hours of the morning. Jay is, not me. I’d eat it, though, if I was hungry. ‘Cause broccoli is friggin’ awesome.

Shit. Sorry. Got distracted. Back to the homemade candy…

Yes, folks, I made some homemade peanut butter cups! I had this massive tub of peanut butter left from those cupcakes… plus I had tons of chocolate left from Christmas. What else is a girl supposed to do!? They’re insanely easy. You can be finished with a batch in a half-hour, no joke. And there are a lot of recipes out there on the web, some more difficult than others, but mine is relatively simple & to the point.

It goes like this:

  1. Melt a bag of milk chocolate chips in a double boiler, or microwave, half of the bag at one time.
  2. Meanwhile, mix together 1 1/2 cups peanut butter, 1 cup confectioner’s sugar, 3 tablespoons melted (& cooled) unsalted butter and a pinch of salt in a medium bowl. Make sure it’s thoroughly combined & smooth. Fill a disposable plastic pastry bag with the peanut butter filling & set aside. If, for whatever reason, it’s not thick, add more sugar & peanut butter until it’s thick. You want a thicker consistency than regular peanut butter (so it resists melting in the warm chocolate).
  3. Line mini-muffin pans with mini cupcake liners or spray them well with PAM. Spoon some melted chocolate into the liners or the muffin tins, smoothing it up a little onto the sides with a small spoon or your (clean) finger to create the bottom of a “cup.” Place the tin in the freezer for 5-10 minutes to fully cool & harden.
  4. When it’s hardened, take it out and pipe a decent-sized ball of peanut butter filling into each cup. Once every cup has filling, use the back of a spoon or a finger dipped in water to push the balls of filling down more to make them a bit flatter. Then spoon more melted chocolate on top of each.
  5. Once the entire pan has been filled, tap it gently on the counter until the chocolate smooths out. Then put the pan back into the freezer for another 10 minutes or until hard.
  6. Repeat the process until all the chocolate and all the peanut butter filling is done.

Et voilà! Peanut butter cups. No preservatives, no chemicals, no additives.

Now in theory you could probably just use straight peanut butter instead of making a filling out of it. It would still work. I just think you need a sweeter filling for these, and regular straight peanut butter can be too “dry” or salty. Plus I think it’s just way too soft, and it’d probably melt as soon as the very warm chocolate hit it. But if you like it that way then hey, go for it. I think you could probably use chunky peanut butter as well, you just may need to make larger peanut butter cups (and a larger pastry tip too). Also, if you want to experiment with other nut butters- heh, I said nut butters– then you can probably do that as well. Just take into consideration the consistency of it, as long as it’s thick enough & not liquidy, you’re good. Same goes for chocolate; use dark chocolate or semi-sweet even, if you prefer. I’d actually like to make them with a white chocolate coating next time. And for Valentine’s Day, you could sprinkle some heart-shaped sprinkles on top! Or, make them in those heart-shaped silicone baking cups.

And speaking of peanut butter… I think I kinda wanna read this book!

My new favorite thing: Snackle Mouth!

A few weeks ago, my friend & fellow blogger Xenia told me about Snackle Mouth. I had seen the pictures of it on her blog, and read her reviews of it, and I was intrigued. First off, I loved the packaging. Coolest granola packaging ever, for sure. And anytime you have bacon in anything, you win me over. So the fact they make a Bacon Maple granola? Insane. In a good way.

Snackle Mouth is a brand spankin’ new company:

Snackle Mouth® was given wings by one of the Founder’s, John Raptis. “Rapits” (his call name by virtue of the fact that there are 3 guys named “John” in the business) was really the main man. As a reformed real estate developer, he crafted a healthy, tasty, and simple granola nut snack with a high degree of clumpability. We define clumpability like so: a phenomenal flavor cluster, embodying superior taste, and made from the most simple natural and organic ingredients on the planet.

Raptis hit the lab to produce a snack with those basic snack components in mind. From his own kitchen he watched his son and friends constantly forage for food and he developed a recipe to make a snack that Moms would approve of for their children, thus, Snackle Mouth® was born.

So they may be new, but they’re pretty awesome, and they’ve got a lot going for them:

  • Combine All Natural and Organic Ingredients
  • Mix in the Best Nuts We Could Find
  • NO Refined Sugar, NO Trans-Fats, Low Glycemic
  • Cool new name, Snackle Mouth®
  • Most Fun Package Design on the Planet
  • End Result, Great Tasting Granola Nut Clusters

They’re made with naturally yummy things like fruit juice, organic dried fruit & nuts, brown rice syrup, oat bran and organic blue agave. So when James from Snackle Mouth offered to send me these goodies… you can imagine how excited I was. And am. I received a box with three varieties: the almond pecan maple, the almond berry and the peanut cranberry. See, I wasn’t lying about the awesome packaging.

After sampling each kind, I knew what I’d do first. It was really warm and kind of sticky out, so I decided to wait for a slightly cooler day to make something really awesome. In the meantime, I continued sampling.

But really… I wanted more than to just snack on it. I wanted a unique Snackle Mouth creation. So on a slightly cooler, much more overcast day, I came up with this.

And this, my friends is the pièce de résistance: a granola nut coffee cake– it’s the same principle as a coffee cake with a streusel crumb on top, except in my version there’s no streusel, just granola nut clusters. To be precise, Snackle Mouth Almond Pecan Maple granola nut clusters. Genius, right? I thought so. Except it was a little too dark. The inside stayed very moist and delicious, but the granola got a bit too caramelized. Which might have been a nice effect, especially had I been using the Bacon Maple granola. But I wasn’t, and I wanted something a little lighter and more… summery?

And it was good, trust me. Like I said, the first time the top did get a little dark, meaning the granola got a little dark too, but it didn’t deter anyone from eating it. It was still quite delicious nonetheless, and it was all gobbled up (pretty damn fast actually). But I went back to the drawing board, being the perfectionist that I am, & I came up with a revamped & better version. And that version used Almond Berry Snackle Mouth as the topping, and a cup of fresh blueberries were added into the batter before baking. It paired excellently with the berry variety of Snackle Mouth, since it’s made with blueberry juice. I made that for my father for Father’s Day (he’s a blueberry freak) and talk about a huge hit! He seriously loved it. On this one, I also smashed the granola with a hammer before using it for the topping. It came out much better, since it was in smaller pieces, obviously. You live, you learn. I had never made a coffee cake with a granola nut topping before!

So the first version was just an experiment. But the second version? Ohhh, the second version… it came out fantastical.

And now you get to reap the benefits of my trials & tribulations. Here’s the recipe for the best coffee cake ever.



  • 1/2 cup (1 stick) plus two tablespoons unsalted butter, softened
  • 1/2 cup plus two tablespoons granulated sugar
  • 1/4 cup brown sugar
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 cup fresh blueberries (or the berry of your choice)
  • 1 box Almond Berry Snackle Mouth granola nut clusters (or the flavor of your choice)


  1. Preheat oven to 300° F and grease an 8″-inch square baking pan. Smash the granola with a hammer until it breaks into slightly smaller pieces. Set aside.
  2. In a medium bowl, combine flour, baking powder, salt, and cinnamon. In a larger bowl, cream butter and sugars together until fluffy. Add egg, and beat until combined. Add vanilla extract to the milk in a glass measuring cup and alternate adding the flour mixture and the milk mixture to the creamed butter mixture three times, starting with and ending with the flour.
  3. Mix the berries in gently, until thoroughly combined.
  4. Spread batter into prepared baking pan. Smooth it as evenly as possible, tapping the pan on the counter a few times if necessary. Sprinkle the granola on top, until the cake is pretty well covered.
  5. Bake 50-70 minutes (depending on your oven and what kind of pan you use: glass or metal), or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Serve while slightly warm or at room temperature.

Perfection. My mother pronounced it the best coffee cake she ever had, and said it reminded her of one she used to eat as a child.

If you’re more health-conscious, try it using whole wheat flour (or whole wheat pastry flour). You could also use an agave sweetener instead of sugar, or applesauce instead of the egg. There’s tons of room to mess around with this recipe. Not to mention that if you use the Peanut Cranberry Snackle Mouth, you can use a cup of fresh cranberries in the batter, and it’d be absolutely amazing. 100% adaptable to any combination. The cake is baked at a lower temperature in a very slow oven to keep the granola in good shape; it’ll start to burn long before the cake is done, otherwise. And burnt granola isn’t what you want. If you aren’t using the granola, if you’re using regular streusel or making it plain, you could bake it at 350° F for 35-40 minutes with no problem. And I have to say, this is a really unique way to do a streusel without the hassle of making a streusel. Especially if you’re like me & your streusel-making is hit or miss. It’s fail proof and delicious, and it travels well. Great for picnics or to bring somewhere for a party or cook-out.

It’s very moist, with a perfect crumb… but it’s also a very dense cake; so just be aware that if you think you can eat that big slice, you probably can’t.

Trust me. I could barely get through one normal sized slice!

This isn’t the last you’ll see of Snackle Mouth around here. That’s all I’m sayin’… just keep your eyes peeled, if you catch my drift.

Thank you, Snackle Mouth, for letting me play with your food! Now everybody go buy some. You won’t be sorry. And of course, let’s not forget social media! Follow @SnackleMouth on Twitter and become a Snackle Mouth fan on Facebook, too!

Hey there, (peanut butter chocolate with a pretzel on top) cupcake.

It’s been a long time since I made anything with peanut butter. Yeah, I’ve made peanut butter chocolate fudge about a year ago, and some peanut butter ice cream, but I haven’t actually baked with it since April of 2010! And I had some really yummy Trader Joe’s peanut butter hangin’ around. So of course, I started thinking about what I could bake with it. Ahhh… cupcakes! I hadn’t made ’em in a while. Not with frosting, anyway. And the last time I made peanut butter cupcakes, they were Fluffernutter cupcakes. Kid stuff. So how about a fancier, more grown-up peanut butter cupcake, made with organic sea salt peanut butter? Mmm hmm. Maybe some pretty peanut butter frosting? Maybe chocolate chips, or a chocolate sauce?

And… what about throwin’ a pretzel on top? Just because. Just because I can, really.

I haven’t broken Lola out for a baking task in quite some time. So, I thought we’d bond a little over some frosting. That’s Lola *points to the photo to the right* Pretty, pretty Lola. Lola is one of the loves of my life that doesn’t have a heartbeat, but a motor. Seriously, getting her changed my baking life 100%. I didn’t know how deficient I was until she entered my world. Or rather, until my man gifted me with her. If you don’t have a stand mixer, and you bake a lot, you need one. Yes, hand mixers are great, and I love mine tons. But stand mixers are a different animal. Once you get one you’ll never want to use anything else and you’ll even try to stuff your pillow and blanket in the bowl to sleep in it. Or maybe not. I don’t really know anybody that crazy. Hah. Anyway. If you do not have one, and you’d like a chance at winning one (in a beautiful bright blue called ‘Crystal Blue’) then head on over to She’s Becoming DoughMessTic and enter to win it. You can’t really live without one, if you love to bake. And if you’re sitting there thinking, “It’s just a mixer” then you really have no freakin’ idea, buddy.

Okay, what was I saying? Oh. Cupcakes. Yah. Anyway… I wanted to get some baking done before the weather got crazy hot. Things have been so bizarre weather-wise; snow in October, practically no winter, then 80˚ degree temps in March, then almost two weeks of pouring rain straight. I can’t predict how the summer will be but just in case it’s hot as balls, I wanted to bake up some pretty cupcakes.


Makes from 12-18 cupcakes, depending on the size of your pans & how much you fill them


  • 1 stick (½ cup) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1½ cups all-purpose flour
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • ½ cup peanut butter
  • 1 tablespoon vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoons vanilla extract


  1. Preheat oven to 350˚ degrees F.
  2. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in another small bowl. In the bowl of a mixer, beat butter and sugars in mixer until light and fluffy.
  3. Add eggs and blend until smooth. Slowly mix in peanut butter, then oil, until combined. Add half the flour mixture and blend slowly.
  4. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Scoop into 12 lined baking cups and bake for about 15-20 minutes, or until tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

I could’ve left it at this… but no…




  • ¼ cup butter, softened
  • ¼ cup peanut butter
  • 3 cups powdered sugar
  • 2-4 tablespoons milk
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla


  1. In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 tablespoons milk.
  2. Mix well, adding more milk as needed to make a fluffy spreadable frosting.

For the cupcakes, just be sure to fill the liners more than halfway so you get a nice rise. I could’ve filled mine more, clearly. You can use whatever kind of peanut butter you want. I obviously used an organic, natural one with a bit of grit. You can use super thick, smooth, crunchy, whatever. The frosting is a bit different. If you use crunchy peanut butter, you can’t really pipe it nicely, so you’ll want to use something smoother unless you want to slap it in a food processor. This frosting is so extremely creamy and soft, and perfectly peanut-ty. Some of the best ever. It pipes into big ol’ swirls of soft-serve-ice-cream looking frosting. Oh, how delicious it is. But no, I didn’t leave it at that, although I could have. And you can too. No. I went further.

So clearly, I made both of these recipes, then when the cupcakes were cooled, I frosted them with a large star tip. Then… then… then, I added the ganache. Yes, ganache. And then topped ’em with a little pretzel stick. And that was when they were done. My “ganache” is basically 2 tablespoons shortening with ½ cup -1 cup semi-sweet chocolate chips, melted until smooth (either in a microwave in 15 second intervals, stirring in between… or in a double boiler, or just very carefully in a saucepan, and I stress carefully because it will scorch). Ta-da! After being used, the ganache or sauce will harden into a firm, but not too hard layer of chocolate-y goodness. You could also frost on top of it once it’s firmed up, if you prefer. You can use this sauce hardened or in liquid form, it’s very versatile. If you let it harden, it will become the consistency of a soft truffle, almost. You can roll it into balls and dust it with cocoa powder and use it that way. However, it does melt easily in high humidity or heat. It’s the perfect chocolate sauce for topping a creamy peanut butter cupcake.

And you could top them with roasted peanuts if you want, but honestly, pretzels just go so well with peanut butter and chocolate.

While I’m on my way out: congratulations to Tim & Jana who got married yesterday, and a belated happy birthday to my “sister-in-law” Jen (also yesterday!). Cupcakes all around!

Opium cakes.

Opium den images courtesy of Retronaut

Opium used to be the big drug back in the day. I guess it was the crystal meth of the time, around the turn of the century/1920′s. It contains something like 12% morphine, and codeine & hydrocodone are derivatives of the same family of drug- hence the name opiates. It’s serious stuff. Laudanum was made from opium & alcohol & was used to treat a variety of stomach ailments fairly regularly back then. But in modern times, all we know about it is what we read from an Edgar Allan Poe story or William S. Burrough’s novels, not to mention glib pop culture references. We all remember that Seinfeld episode where Elaine’s urine test comes back positive for opium because she ate a poppy seed bagel, right? I always thought such a thing couldn’t happen, unless you eat 1,000,000 poppy seed bagels in one day. But I was wrong: eating poppy seed muffins, cakes or bagels can indeed land you in a heap of trouble. As a matter of fact, back in January of 2005, Anahad O’Connor wrote in the New York Times Science section that “eating just two poppy seed bagels heavily coated with seeds can result in morphine in a person’s system for hours, leading a routine drug test to come back positive… [therefore] because of this possibility, the federal government recently raised the threshold for opiates in workplace testing to 2,000 nanograms a milliliter, up from 300.” And by that reasoning, this cake could possibly get you fired from your job or make you lose custody of your kids. It’s loaded with poppy seeds. Loaded. Both in the cake itself and on top.

Which is fine with me. I love me some poppy seeds. Poppy seed bagels are my favorite bagels ever. So when I was reading one of the (many, many, many, as you can see here) books I got for Christmas, Cake Ladies by Jodi Rhoden, and I saw this triple layer poppy seed cake with almond icing, I just had to make it. I never make cakes, as you probably know. This was an exception. It’s a huge cake: a pound of butter & a half-dozen eggs. But worth it. However… I ended up halving the recipe & making two dozen cupcakes instead. I know, I know.

But it just seemed so big. So many eggs, so much butter, etc. And it is big, because if half the recipe makes two dozen cupcakes, the whole recipe must make FOUR DOZEN. That is huge. And crazy. And ¼ cup of poppy seeds is a lot of poppy seeds. It’s a wonder I didn’t get high off it. As far as the taste goes, they were pretty unique, I have to say. Very different, but I loved them. Cardamom, nutmeg, cinnamon, poppy seeds, almond extract & the tang from the vinegar-milk combination; all very subtle but what flavor! A surprisingly delicious winter cupcake. Moist cake filled with tons of warming spices, albeit subtle like I said, and then some crunch from the seeds. I topped them with the almond buttercream from the book and then some little flowers made of almond slices with poppy seeds for centers. Really cute, I thought. Next time, however, I’d make little red poppies out of fondant. ‘Cause that’d be doubly cute.

Of course, I’m giving you the adapted cupcake version of the recipe that I made. For the full cake recipe, you’ll have to buy the book. Bwahahaha.

POPPY SEED CUPCAKES WITH ALMOND BUTTERCREAM ICING (adapted from a recipe by Lisa Goldstein of Celo, NC, from Cake Ladies by Jodi Rhoden)


  • 3 large eggs, at room temperature, separated
  • ¼ teaspoon cream of tartar
  • 1 stick unsalted butter, softened, at room temperature
  • 1 cup granulated sugar
  • ¼ cup honey
  • 1 cup milk at room temperature
  • 1 tablespoon vinegar
  • 1 ½ teaspoons pure almond extract
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • pinch salt
  • 2 tablespoons cornstarch
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  • a pinch of ground cardamom
  • ¼ cup poppy seeds
  • 1 stick unsalted butter, softened, room temperature
  • 2 ½ – 3 cups confectioner’s sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2-3 tablespoons half-and-half (plus more if needed)


  1. Preheat your oven to 350° F. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites together with the cream of tartar on high speed, until soft peaks form. Set aside.
  2. In a separate bowl of the stand mixer, this time fitted with the paddle, cream the butter, sugar and honey together until light and fluffy. While beating on low speed, add egg yolks, one at a time. Beat after each addition. Scrape down the bottom and sides of the bowl, and beat again until the mixture is smooth, light and creamy.
  3. In a glass measuring cup, combine the milk, vinegar and almond extract. Set aside.
  4. In a separate bowl, sift the flour, cornstarch, baking powder, salt, cinnamon, cardamom and nutmeg. Add that mixture to the creamed butter mixture in three parts, alternating with the milk mixture, and mixing lightly but thoroughly between each addition, until ingredients are just combined.
  5. Add the poppy seeds, folding them in by hand until combined. Quickly re-whisk the egg whites by hand if they’ve separated, then fold them into the batter gently, in three batches.
  6. Add cupcake liners to muffin tins and fill each with batter, around two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in each cupcake comes out clean. Allow to cool 10 minutes in tins, then remove to wire rack. Cool thoroughly before frosting.
  7. To make the icing, cream the butter and confectioner’s sugar together in the bowl of a stand mixer until it makes a thick paste. add and combine the vanilla & almond extracts. Then add the half-and-half, one tablespoon at a time, blending on low speed until fully incorporated.
  8. Add more if needed to achieve a creamy, fluffy consistency. Using a rubber spatula, scrape down the paddle, bottom and sides of the bowl. Re-mix until no lumps remain.

Excuse the frosting job on the back left one; I was trying to find the best way of doing it

They came out really rustic-looking. So much so I almost wish I had one of those cake stands made of an old tree. They’d be so sweet on one of those. Dammit, I wish I had one now! I’m going to have to get my hands on some cut down trees & get Jay to start cuttin’ it up! He’s a big, handy fella. He can do it. Why buy when you can DIY!

If you’re looking for a unique recipe to try, this is it. It’d be fabulous as a triple layer cake, too, of course. And in case you’re wondering, I got a lot of cookbooks for Christmas, so you’ll be seeing a lot of recipes from them in the coming months. And I’m not into New Year’s resolutions so they’ll be loaded with butter & eggs & sugar. I’ve got to maintain my girlish figure somehow.

And if poppy seeds don’t interest you, later on this week there’ll be a post featuring a giveaway I’m doing together with Yoyo from Topstitch, so keep your eyes peeled.