Category: Dessert

Nutmeg Cardamom Sugar Cookies: Grandma’s Famous Sugar and Spice Recipe

Posted on by M.
baked nutmeg cardamom sugar cookies decorated with flood icing and tiny sugar holly leaves, berries, lights and candy canes.

These Nutmeg Cardamom Sugar Cookies are a heartfelt nod to the comforting phrase ‘sugar and spice,’ capturing the essence of a grandmother’s kitchen. But this recipe elevates the classic with a purpose: the ‘sugar’ is rich brown sugar for a deep, molasses-like sweetness, and the ‘spice’ is a sophisticated blend of citrusy-warm cardamom and sweet, woody nutmeg.

The result is a cookie that is both nostalgically soft and chewy and wonderfully unique. Creaming the butter and brown sugar creates a perfectly tender texture, while the warm, aromatic spices will make your kitchen smell incredible. This is more than a simple sugar cookie—it’s a memorable baking experience that transforms simple ingredients into something extraordinary.

The Magic Behind the Cookies: Brown Sugar & Spices

A friend of mine shared a family recipe with me when I was young, but I have added my own twists along the way. The original was simply called Grandma’s Sugar Cookies. One of the changes I’ve made is to rename the recipe to reference the ingredients that I think make it stand out from the crowd! This recipe isn’t just for your run of the mill, easily broken, sugary shortbread cookies.

  • The sophisticated spice blend of cardamom and nutmeg adds a layer of flavor that sets them apart.
  • Using brown sugar creates a deeper flavor and chewier texture.
  • Little fingers can help make these cookies without the dough constantly disintegrating!

Why These Nutmeg Cardamom Sugar Cookies are Perfect for Baking with Kids

Unbaked cutouts of nutmeg cardamom sugar cookies on a baking tray

This recipe isn’t just about incredible flavor—it’s about creating a joyful, stress-free baking experience for the whole family. If you’ve ever felt the frustration of sugar cookies, waiting to be decorated, snapping in a little hand, this recipe is for you.

The dough is much more forgiving and less fragile than traditional roll-out sugar cookies, making it easier for small hands to help with rolling and cutting them out. The baked cookies themselves are also sturdier; they have a soft-yet-strong structure that can withstand enthusiastic decorating (and eating!) without crumbling.

As you parents of neurodivergent children may know, some of our kiddos may find the unexpected breakage of a cookie deeply upsetting. It can derail the entire process and indeed, the whole day. Here, the focus can stay on the fun, not the frustration.

Easy Decorating for All Ages:

  • The Bonus: Because these cookies are ‘not too sweet,’ they balance perfectly with any icing, preventing a sugar overload.
  • Before Baking: Let kids press colored sprinkles or coarse sugar onto simple round cutouts for a simple, no-fuss shape and finish.
  • After Baking: Their sturdy surface makes them an ideal canvas for royal icing, flood icing, or even a quick piping of my famous Swiss Buttercream.

The Secret is in the Spice: Nutmeg and Cardamom

nutmeg cardamom sugar cookie decorated with piped plain swiss buttercream and topped with colored sugar

These delicious cookies have become a holiday staple for me. Move over, gingerbread and sugar cookies! These delicately spiced nutmeg cardamom cookies are infused with the warm, aromatic, and subtly exotic flavors of holiday baking. They are a sophisticated treat that will become your new holiday favorite too!

These delicious cookies deliver all the fun of cutout sugar cookies with a hint of spice at the same time. They are a little less breakable than your standard sugar cookie. They pair well with all the usual icings, plus my Swiss Buttercream, as shown above! You can also sprinkle the cookies with colored sugar before baking for a crystalized crunch that requires no further decoration or icing.

All in all, this is my go-to recipe during the holidays, no matter how simple or fancy I would like to be with my baking. They can be elevated to fancy-work-party status or take on the role of plain mid-morning snacks for those of us with a palate for beige – whichever you please!

Grandma's delicious cookies with green, red and yellow royal icing and sugar decor.

Grandma's Sugar and Spice Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 1/2 c. brown sugar
  • 1 1/2 c. sugar
  • 3/4 c. shortening
  • 3/4 c. butter
  • 2 eggs
  • 3/4 c. milk
  • 2 t. baking powder
  • 1 t. nutmeg
  • 1 t. salt
  • 1 t. cardamom
  • 6-7 c. flour
  • 1 t. baking soda
  • 1 t. water
  • 1 t. vanilla

Instructions

  1. Cream sugars and fats.
  2. Add eggs and mix well, scraping sides.
  3. Sift together baking powder and spices.
  4. Mix into creamed mixture.
  5. Add milk and mix, scraping sides.
  6. Dissolve baking soda in the water and vanilla and mix well.
  7. Here is where you divide the dough if you are making half chocolate.
  8. Add flour, one cup at a time, just until the dough comes together.
  9. Dough should be soft but not sticky.
  10. On a floured surface, roll out to 3/8″ thickness. Cut out cookies in shapes or rounds.
  11. Bake on greased cookie sheets for 8-10 minutes at 375*.
  12. Don’t overbake these!
  13. They will be a very light brown.
  14. If overcooked, they will become dry and crumbly.
© A Kitchen of Herbs
Category: Dessert

If you really enjoyed this recipe yourself, please let me know! Did your kids love these as much as mine does? I’d love to hear from you. 🙂

Another one of my favorite treats which I make every year, are the Yuletide Toffee Squares. Often, I’m literally the only one eating them, but they are so delicious that I just pace myself and finish off the entire pan by New Year’s. Don’t judge me until you’ve tried them yourself!

Chewy Toffee Oatmeal Cookie Bars: An Easy, No-Mixer Recipe

Posted on by M.

As the year draws to a close, I find myself looking through my endless collection of holiday recipes, and this one for my favorite toffee oatmeal cookie bars is the best! If your time is limited but your cravings are in overdrive, look no further! I’m here to share my favorite simple holiday sweet treat recipe.

If you’re looking for the traditional candy made from boiling sugar and butter, you’ve come to the right place—but for a much easier treat! These are Toffee Oatmeal Cookie Bars, and they deliver all the delicious flavor of toffee without any of the fussy candy-making techniques.

Our base is a simple blend of oatmeal, brown sugar, and butter that’s pressed into a pan and baked. It creates a chewy, decadent bar that’s like a gourmet granola bar, topped with melted chocolate and nuts or anything else you wish! They are infinitely simpler to make and absolutely irresistible.

  • This recipe uses a simple ‘mix and dump’ method. It could be baking within 5 minutes.
  • The list of ingredients is only 7 items and all are likely to be in your pantry or fridge already.
  • It is very versatile! For a simple treat, just enjoy the bars without adding chocolate or any other toppings!
  • There is no need to cream anything or use a mixer at all.
  • You can even add nuts and seeds to the oatmeal base to change things up if you prefer.
  • Dress it up for the holidays! I like to sprinkle peppermint pieces on top for a festive flair, but you can also use your favorite chopped nuts to decorate the top!

What Are Toffee Bars?

Also often referred to as toffee squares, these treats are generally known for their classic enriched shortbread base that is baked to create a delicious candy-shortbread layer. They are then covered in melted chocolate and topped with ‘toffee bits’ or chopped nuts. The ‘toffee’ flavor comes from the deep, caramelized notes of the boiled brown sugar and butter. They are known for being incredibly easy to make and impossible to resist!

Out of curiosity, I also searched for the title of my original recipe and found this gem, Yuletide Toffee Squares from I Ate the 80’s. I had no idea where my recipe had come from as its just been ‘in the family’ for 2 generations. It turns out, its been around quite a bit longer! Their version also includes shortening in the chocolate topping and is for a larger batch than mine, but are otherwise almost identical.

Oats: The ‘Secret’ Ingredient

Ok, the oatmeal is hardly a secret. I’ve jammed it into the title and several other headings and paragraphs, so I’m sure you’re well aware by now. However, it is important to acknowledge its absolute contribution to the awesomeness of this recipe.

Toffee Oatmeal Cookie Bars stacked in a tower on a white plate

These toffee oatmeal cookie bars are in a league of their own because of a key ingredient: oatmeal. The oats give the base a delightful chewiness and a wholesome, nutty flavor that you won’t find in traditional recipes. Think of it as the perfect cross between a classic toffee square and a chewy oatmeal cookie, all topped with luxurious chocolate! It’s the best of both worlds, offering a more substantial and satisfying treat.

I think I’ve established pretty well that I enjoy ‘best of both worlds’ recipes. If that is news to you, its ok, you just haven’t stumbled across my completely unrelated Corn Flour Tortillas or some of my other recipes that enjoy the distinction of being mash-ups of favorites which create ultimates. Hey, its a working term, ok?

If you love the combination of oats and chocolate as much as I do, this recipe will become your new favorite! I also try to convince myself that they are healthier. Considering I generally consume the entire 9×13 pan myself over a 2 week period, the math is important for my mental health.

The Only Rule: Do NOT Overbake These Bars

  • The most important thing about these bars is to not overbake them. If you bake them too long, they will become hard and impossible to cut or chew.
  • On the bright side, as long as you don’t put chocolate on them, overbaked bars make excellent bricks.
  • Seriously, the recipe says to bake them for 12 minutes. I would time them for 9 and check to see if they’re ‘bubbly’ yet. Depending on your oven, you may have a time warp situation on your hands.
  • You are way better off under-baking these, believe me. Have I scared you yet? Good. 😉

Why These Are Fantastic for Baking with Kids

If you’re looking for a low-stress, high-reward baking project to do with children, these Toffee Oatmeal Cookie Bars are a perfect choice. The process is straightforward, hands-on, and forgiving—exactly what you need for a fun experience in the kitchen!

Here’s why kids love making them:

  • No Machines or Special Tools: The simple press-in crust means little hands can get involved without needing mixers or sharp knives. They’ll love pressing the oatmeal mixture firmly into the pan!
  • Instant Gratification: After a short bake, they get to sprinkle on the chocolate chips and watch them melt into a smooth, gooey layer—it’s like a mini science experiment.
  • Customizable Toppings: This is where they can get creative. Whether it’s sprinkling on nuts, a handful of their favorite candy, or a drizzle of extra chocolate, decorating these bars is easy and fun.
  • Sturdy and Less Mess: Unlike delicate rolled cookies, these bars are robust. They won’t break easily when cut or handled, which is a huge win for both kids and parents!

The result is a delicious treat they’ll be proud to have helped create, making it a wonderful way to build confidence and create happy memories together. <3

That said, here is one of my favorite (and easy) recipes to make this time of year. I may be the only one in the house that appreciates them sometimes, but I certainly enjoy the heck out of them. I make them every year and they are often part of my cookie gift tins to friends.

Pro-Tip for the Chocolate Topping: For an extra-glossy, perfectly snappy chocolate layer that doesn’t crack when cut, melt your chocolate chips with 1 teaspoon of vegetable shortening. It creates a smoother texture and a more professional finish.

Oatmeal toffee squares topped with melted chocolate

Yuletide Toffee Squares

Yield: 1 9x13 pan
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 27 minutes

Ingredients

  • 4 1/2 c. quick oats
  • 1 c. brown sugar
  • 3/4 c. melted butter
  • 1/2 c. corn syrup
  • 1 T. vanilla
  • 1/2 t. salt
  • 2 c. semi-sweet chocolate pieces/chips

Instructions

  1. Combine all ingredients except for the chocolate and press into a greased or parchment lined 9×13 pan.
  2. Bake at 450* for about 12 minutes, until very light brown and bubbly.
  3. Turn off the oven.
  4. Sprinkle with chocolate pieces and return to oven to allow it to melt.
  5. Spread chocolate evenly over bars and top with chopped nuts, peppermint candy or anything else that suits you!
  6. It’s best to cut these when they are still warm.

Notes

  • I do not advise substituting rolled, sprouted, steel-cut or any other sort of oats in this recipe as it may result in a crumbly texture that does not hold up well. If you don't have quick oats on hand, you can always 'blitz' oats in a blender or food processor to break up the flakes and create a 'quick oat' texture.

© A Kitchen of Herbs
Category: Dessert

Today may be a shorter post, but considering how long I’ve been trying to sit down and write it, we’re calling it a win.

Merry Happy Sweet Baking Days, folks!

Easy Pumpkin Pie With Allspice and Nutmeg

Posted on by M.

There’s a certain aroma that defines the holidays. It’s a warm, spicy, and comforting scent that fills the entire house and promises something delicious is coming. For me, that smell is the quintessential fragrance of a pumpkin pie baking in the oven. This favorite family recipe for our super easy pumpkin pie with allspice and nutmeg is the one I turn to year after year for its velvety smooth texture, perfectly balanced spice, and foolproof method. It’s the kind of simple, cherished recipe that lets you create a beautiful, homemade dessert without any fuss, leaving you more time to enjoy the season!

easy pumpkin pie with allspice and nutmeg garnished with whipped cream on a paper plate with blue design

You’ll Love This Easy Pumpkin Pie with Allspice and Nutmeg

Before we dive into the ingredients, let’s talk about why this pie deserves a spot on your holiday table. It’s more than just a dessert; it’s a centerpiece.

  • Incredibly Simple: With a handful of pantry staples and a quick fool-proof homemade crust, this pie comes together in minutes.
  • The Perfect Texture: We’re aiming for a creamy, firm slice that holds its shape but melts in your mouth.
  • A Harmonious Blend of Spices: This isn’t a one-note pie. The classic cinnamon, ginger and cloves get an extra boost from the allspice and nutmeg to create a warm, complex flavor that is simply irresistible.
  • Make-Ahead Magic: Bake it a day ahead! The flavors meld and deepen, making it even better the next day.

The Perfect Pie Crust

For this recipe, you have a couple of great options to create your perfect pie:

  • For the Easiest Approach: A high-quality store-bought unbaked pie crust works beautifully and saves time.
  • For a Truly Homemade Experience: I highly recommend using my favorite Double Crust Pastry recipe. It’s my go-to for a reason—it’s reliable, flavorful, and creates the perfect buttery foundation for this spiced filling. Because the recipe makes 2 crusts, you can save the other half for later, make 2 pumpkin pies at once or halve the recipe!

Baking With Kids: A Whirring Good Time

Getting little hands involved in the kitchen creates the best memories, and this pumpkin pie is a fantastic recipe for it! The filling comes together entirely in a blender, which is a major win for both fun and clean-up.

  • The Dump-and-Pour Experts: This is the perfect job for your smallest helpers. Let them be in charge of dumping the pumpkin puree, evaporated milk, and cracked eggs into the blender pitcher.
  • The Button Pusher: The grand finale is, of course, blending! The magic of watching all the separate ingredients whirl together into a smooth, orange liquid is pure kitchen science. For a child who is sensitive to sudden loud noises (like mine!), this is a key moment. We always get out the ear defenders first. You can also give them a sense of control by letting them be the one to flip the switch, so the noise isn’t a surprise. It turns a potentially scary moment into a moment of empowered fun.
  • Mini Pies: Sometimes a few tiny pumpkin tarts crafted by little hands are the best way to create a finished product that no one can resist trying! My toddler has never been fan of spices or pumpkin, but he was so excited to make his very own tiny pumpkin ‘muffin’ pie that he even tried it and approved!
baby's first easy pumpkin pie with allspice and nutmeg

Their proudest moment will be when they get to see the beautiful pie (or mini pies!) they helped create come out of the oven and onto the holiday table.

Your Pumpkin Pie Questions, Answered!

Even with an easy recipe, a few questions always pop up. Here are my quick answers to ensure your pie is perfect.

  • Can I use fresh pumpkin puree instead of canned?
    Absolutely! You’ll need about 2 cups of homemade puree. Just make sure it’s thick and has been strained well of excess water, or your pie might not set properly.
  • How do I know when the pie is done baking?
    The classic test is the “knife test.” Insert a knife near the center of the pie; if it comes out clean, the pie is done. Remember, the center will still look a little jiggly, not completely firm—it will continue to set as it cools.
  • Why did my pie crust edges burn?
    This is so common! If your crust is browning too quickly, tent the edges with strips of aluminum foil or use a pie crust shield about halfway through the baking time. This protects the delicate crust while the filling finishes cooking.
  • Can I make this dairy-free?
    You can! Simply replace the evaporated milk with an equal amount of full-fat canned coconut milk and substitute the small amount of butter with a vegan/non-dairy butter or coconut oil (which is solid at room temperature). The result is just as creamy with a very subtle, lovely coconut undertone!
freshly baked easy pumpkin pie with allspice and nutmeg in glass pie dish

Impossibly Easy Pumpkin Pie

Yield: 1 pie
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3/4 c. sugar
  • 1/2 t. salt
  • 1/2 t. allspice
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg
  • 2 T. butter
  • 2 t. vanilla
  • 1 c. evaporated or double-strength milk (or 1 (12 oz.) can)
  • 2 eggs
  • 2 c. cooked pumpkin (1 regular sized can)

Instructions

  1. Blend all ingredients in a blender until well combined.
  2. Pour into an unbaked pastry shell.
  3. Bake at 350* for 50-55 minutes or until a toothpick comes out clean.
© A Kitchen of Herbs
Category: Dessert

I hope this recipe turns out as well for you as it has for me every year! Please let me know if you changed anything and if so, how it turned out! I’m never too old to learn new tricks. 😉

Flavors in This Recipe

Here is a closer look at the key flavors that make this recipe special! Click on any spice to explore its full profile, from culinary uses to growing tips. 🙂

Perfect Oatmeal Cookies: The Ultimate Family Recipe

Posted on by M.

In my family, perfect oatmeal cookies are the ultimate.

Humble as they may be, the texture and flavor of oatmeal cookies are hard to beat! We’ve had a recipe in the family for decades that used to produce such a delicacy, but when we moved back to the States after many years baking them abroad, something shifted and the finished product was not as we remembered it.

For at least ten years now, I’ve gone back and forth. Sometimes I would almost convince myself that my memories were just super nostalgic and not realistic. At other moments I’d double down and tweak the recipe over and over.

I just needed to understand the science.

I’ve scoured the internet for variations to compare, searched for the original recipe that ours was based on, learned more about the idiosyncrasies of baking soda and baking powder and the texture difference of using butter or shortening over oil and more. 

I could write about these cookies for longer than you’d care to read; in fact, I’ve probably almost lost most of you already.

This recipe was a holy grail.

Then it wasn’t and now, I believe I have once again restored it.

We’re all welcome.

The key to this recipe is really all about your choices.

Which fats you use and how long you cream them with the sugar in the first step can make or break this recipe.

You will also notice that we use baking soda together with buttermilk, because baking powder in an oatmeal cookie, aside from being sacrilege in my mind, produces a ‘puffy’ result. I do not like soft or puffy oatmeal cookies. Cake-like textures belong in cake, in my opinion.

Farm Style Oatmeal Cookies

Farm Style Oatmeal Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

  • 1 1/2 c. + 2 T. brown sugar
  • 3/4 c. oil
  • 1/4 c. shortening
  • 1/2 c. buttermilk (or sour milk)
  • 1 t. vanilla
  • 4 c. oatmeal
  • 1 3/4 c. flour
  • 1 t. soda
  • 3/4 t. salt
  • 1/4 c. chocolate chips (optional)
  • 1/4 c. raisins (optional)

Instructions

  1. Cream sugar, oil and shortening together on medium speed until light and fluffy. This is a key point! It might not seem like you need to cream it much because of the oil, but run the mixer at least 2-3 minutes. Trust me.
  2. Add buttermilk and vanilla and mix well.
  3. Mix in soda and salt, combining well.
  4. Add oatmeal and mix in.
  5. Finally, mix in the flour. You may want to sift your flour if it is very lumpy, otherwise it should be fine to dump it straight in.
  6. If you want to add raisins or chocolate chips, mix them in now.
  7. Preheat oven to 375*.
  8. Form 1 inch balls and place on ungreased baking sheet. I confess, I line mine with parchment to keep the pan clean, though.
  9. Dip the bottom of a glass in water and flatten each cookie. Smash it once really well in the middle to flatten it, then dip the glass again and round the edges to flatten them as well.
  10. These cookies won't spread past the flattened edge, so feel free to fill the tray. I usually put about 8 per sheet.
  11. Bake until golden brown and crisp. The longer you bake them, the longer they'll last, but the crunchier they will be...
  12. Transfer cookies to cooling rack and cool completely.
  13. Store in an airtight container up to a week.
© A Kitchen of Herbs
Category: Dessert

Sweet Rolls for the Whole Family

Posted on by M.

If you are looking for versatile sweet rolls, this is your stop.

Potato dough sweet rolls

My family turns this potato dough into a holiday potato bread extravaganza! Donut, anyone?

During the winter holidays, I usually make one giant batch and turn it into a variety of things. This year I made dinner rolls, cinnamon buns, donuts (and donut holes!) and a ‘leftover loaf’ which we will slice up to toast for breakfasts.

Potato dough sweet bread turned into glazed donuts

Potato Dough Sweet Bread

Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 4 hours
Total Time: 5 hours

Ingredients

  • 1 1/2 T. Active dry yeast
  • 1/2 c. warm water
  • 2 c. milk
  • 1 c. mashed potatoes (about 1-2 potatoes)
  • 1/2 c. butter, salted
  • 1/2 c. sugar
  • 1 c. flour
  • 2 c. flour
  • 1 egg, beaten
  • 1 1/2 t. salt
  • 5-6 c. flour

Instructions

  1. Combine yeast and warm water; set aside.
  2. In a large saucepan, heat the milk until it starts to bubble.
  3. Remove from heat and add potatoes, butter and sugar.
  4. When butter has melted, whisk to combine.
  5. Add 1 cup of flour to cool the mixture more quickly.
  6. When you can test the heat with your finger and it does not sting, but is still warm, add the yeast mixture.
  7. Mix in the 2 cups of flour.
  8. Pour mixture into mixing bowl if you haven’t already and attach a dough hook.
  9. Add the egg and salt and mix until they are well distributed.
  10. Gradually add the remaining flour.
  11. Knead on medium speed until dough begins to pull away from the sides of the bowl.
  12. The dough should be soft but not sticky.
  13. You may need a little additional flour, but I usually don’t.
  14. Kneed for another 3-5 minutes until the dough is satiny and smooth.
  15. Cover and let rise until doubled, about 2 hours.
  16. Poke the dough with your finger and if the belly button stays, it is rested enough.
  17. This dough is very versatile and can be used to make dinner rolls, cinnamon buns, doughnuts and anything else you can imagine.
  18. Shape dough as desired and place on parchment lined trays or greased pans.
  19. Cover and allow to rise until not quite doubled.
  20. Bake all breads at 350* about 20-30 minutes, until golden brown.
  21. Doughnuts:
  22. The best option I’ve found is to heat shortening in a cast iron pan over medium heat.
  23. Test the oil to make sure it’s around 375* with a candy or digital thermometer.
  24. If the oil is too hot, they will be too hard without fully cooking through.
  25. If it is too cool, they will soak up too much grease by the time they are cooked.
  26. This dough is very easy to fry, though. It puffs up beautifully and cooks quickly.
  27. Fry about 3 minutes on each side, to a golden brown.
  28. Drain and cool slightly on baking trays.
  29. If glazing, do so while they are still hot.
© A Kitchen of Herbs
Category: Breakfast

Ultimate Swiss Buttercream Recipe: 7 Tips for Success

Posted on by M.

I can always count on Swiss Buttercream, no matter the chaos. Last week, I was cooking for my baby’s first birthday, cleaning for guests, and just trying to keep everyone alive. Then I lost an entire post to the WordPress black hole. So, in honor of napping babies and not giving up, here is the only buttercream I make anymore. It’s light, not too sweet, and has graced everything from wedding cakes to Christmas cookies.

You just have to promise me one thing: Don’t be afraid of the butter.

This week’s focus started out as ‘recovery from social anxiety’ and quickly became ‘no personal space or sleep for mama’. My poor child turned one and instantly morphed into a nap-fighting, teething insomniac.

All that said, I actually tried to post on Monday. That will teach me to try new things (story posts). I spent 30 minutes while he was sleeping on my shoulder typing and uploading photos only to discover that once I had posted it, all my work was instantly sucked into a black hole and left no trace behind. I could call it user error, but in my exhausted mental state, I refuse to acknowledge that reality and choose instead to believe that the WordPress gods hate me. Yes, I’m sure that’s it.

In honor of birthday cake and (currently) napping babies, here is the only buttercream I ever make anymore. I was introduced to swiss meringue and light, fluffy swiss buttercream in school and have never looked back. This icing has graced multiple wedding cakes, birthday and baby shower cakes and everything in between – even Christmas cookies!

This is the one-size-fits-all, holy-grail buttercream I was introduced to in cooking school. It has graced multiple wedding cakes, birthdays, baby showers, and even Christmas cookies. It’s light, not too sweet, and incredibly versatile.

Why You’ll Love This Swiss Buttercream

  • Less Sweet: Unlike often-cloying American buttercream.
  • Light & Fluffy: Has a gorgeous, silky texture.
  • Fully Cooked: No worries about raw egg whites.
  • Forgiving: Its virtually impossible to over-beat this. In fact, most people under whip it. You’ve got to beat the crap out of it, then whip it some more. Have no fear.

7 Tips & Tricks for Success

Read this before you start!

This is the stuff that makes all the difference.

1. The Secret Stabilizer for Hot Days: 

I also discovered a handy little trick during one particularly intense summer. I had a cake order for an outdoor birthday party and was concerned the heat waves would melt the cake before it could be consumed.

I always advised my clients to keep the cake in-doors at least until serving time, and preferably in a fridge until an hour before serving. In case folks can’t or won’t follow those directions, the below trick was my failsafe. 

  • 1/4 oz packet of gelatin
  • 1/4 cup + 1 tsp cold water

Let it set (or bloom) for five minutes.

Heat the mixture just until it is melted. It won’t be more than a few seconds! If you overheat it, you will be rewarded with a very unpleasant smell akin to something you might find in a tannery. Seriously, heating gelatin is a necessary process in the kitchen at times, but it is essential to limit how much heat is applied if you don’t want to lose your appetite.

Having heated this concoction, you must now cool it! It must be no warmer than lukewarm when you beat it into the buttercream or you might have to revisit tips 3, 4 and 5.

Allow the ‘fixed’ buttercream to rest up for a few minutes before using it. The added gelatin isn’t enough to alter the texture or flavor, but it does help stabilize things on particularly apocalyptical days. If you live in the southern states, you know.

2. Ensure Everything is Cool. 

If your meringue is too warm when you add the butter, the butter will melt. Make sure the bowl feels cool to the touch.

Guess what? Even if this happened to you, refer to numbers 4 and 5.

3. Don’t Be Afraid of the Butter. 

sticks of butter

This is the most important rule. It should probably be number 1, actually, but I live in the south. The ingredient list might look intimidating, but trust it – and me!

4. It is Impossible to Over-whip This.

It is always worse to under-whip this icing, at every stage. If you’re not sure if you should mix it more, keep whipping. If you’re afraid you mixed it too much, you didn’t. I promise. The egg whites being cooked also ensures you don’t have to worry about deflating them, as the protein structures have been stabilized by the application of heat.

Mixing bowl of swiss buttercream being mixed with whip attachement

This is honestly the reason I swear by Swiss meringue rather than French or Italian versions. Because the egg white proteins are essential to the stabilization and ‘fluffiness’. If your egg whites are raw or are being ‘cooked’ by means of a slowly drizzled boiling syrup, the chances for failure are much higher, because your meringue (the egg white fluff) can deflate…and your buttercream would be ruined. But with Swiss…? Behold, the Super Hero of Buttercream.

5. It Might Look Curdled… Don’t Panic! 

When you add the butter, it might become a weird, soupy mess. It will whip back up, I assure you. I’ve been there and done that. It is absolutely terrifying to think all those eggs and butter have become a weird soup instead of beautiful icing…but the horror will fade. Just keep mixing.

6. Storing & Re-whipping: 

You can store it at room temp for a day, but I refrigerate it for peace of mind. If you refrigerate it, you must let it come to room temperature and then whip it again before using.

Feel free to ignore this suggestion, but the buttercream will probably be slightly yellow and taste greasy.

7. Need it Sweeter or Firmer? 

Feel free to add powdered sugar to taste or to stiffen it up for piping details!

I used to use American buttercream for cake icing but it was usually too sweet for me once it was the right consistency. When I discovered the vast world of buttercream options in cooking school, I chose my favorite one-size-fits-all, Swiss Buttercream. Every once in a while I still make a batch of the shortening, milk and powdered sugar “American” buttercream for details like piped roses or other things that might need to be stiffer. For the most part, however, even when I’m piping details, I simply add some powdered sugar to my Swiss Buttercream to keep it from being too soft and pipe away! It’s tastier and very versatile!

Shay's Swiss Buttercream

Shay's Swiss Buttercream

Yield: 18 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Whipping Time: 20 minutes
Total Time: 1 hour 5 minutes

If you are looking for the perfectly fluffy icing that isn't too sweet and is versatile enough to use on everything, here it is.

Ingredients

  • 2 1/2 lbs. Unsalted Butter (this is 2 1/2 ‘boxes’ or 10 sticks)
  • 1 1/2 c. Egg Whites (about 15 eggs – better to have one extra egg white than one less)
  • 1 lb. 8 oz. Granulated Sugar (it’s best to use a scale here, but it’s about 3 3/8 c.)
  • 2 T. Vanilla Extract

Instructions

  1. Lay out the butter and allow it to come to room temperature. I try to pull it out the night before if I'm mixing in the morning, or in the morning for mixing in the afternoon.
  2. On medium, heat 2 – 3 inches of water in double boiler. The water should not touch the bottom of the top of the double boiler (or the mixing bowl, in my case).
  3. Measure the egg whites and sugar into a large metal mixing bowl (or the top of the double boiler) and whisk to combine. (I use the whip attachment from the mixer, since I am about to use it anyway.)
  4. Continue to whisk every few minutes to keep the egg whites from cooking too fast.
  5. If you have a candy thermometer, you can place it in the egg mixture and check the temperature that way. It does get in the way of the whisking, though, so I prefer to pull out an instant read thermometer when I want to check.
  6. When the mixture reaches 170* F, remove it from the heat. The sugar should be mostly melted, but its ok if its not.
  7. Move the bowl to your mixer stand and whip the mixture until the bottom of the bowl is cool to the touch.
  8. With the mixer on medium speed, add the butter in 2 T. chunks. The chunks can be bigger or smaller, the key is that you are adding it gradually enough for the meringue to incorporate it. I toss in another chunk about once every 2 seconds.
  9. If your buttercream turns soupy before you’ve added all the butter…Don’t Panic.
  10. Just keep going and have faith. It will whip back up.
  11. When all the butter is in add the vanilla extract.
  12. Continue whipping until light and fluffy.
  13. If it is slightly yellow, you need to keep whipping.

Notes

  • The golden rule with this recipe is to whip it. Forever. Then do it again.
  • I do not recommend making this recipe if you do not have a stand mixer or any other kind of electric mixer. It is possible, but my exhausted arms can attest to the fact that I would never wish that on anyone, ever.
  • This recipe is technically plenty to fill and ice 4 (8") layer cakes...but I don't know very many people who, like me, keep notes in terms of how many tiers you can ice per recipe. I will do my best to provide a more useful and accurate yield the next time I make this recipe!

    • © A Kitchen of Herbs

    Hopefully, this becomes a useful staple for you. It’s my top-secret recipe that I rightfully and permanently borrowed from my cooking classes.

    You can tell everyone you got it from a cooking school, ‘cuz you did. They don’t have to know the whole story. 😉 I won’t tell. Oh wait, I just did… Whoops.

    Have a great weekend…and if your children are attached to your shins, remember—mine is too.

    Flavors in This Recipe

    Here is a closer look at the key flavors that make this recipe special! Click on any spice to explore its full profile, from culinary uses to growing tips. 🙂

    Ultimate Death-by-Chocolate Crinkle Cookie Recipe

    Posted on by M.

    This recipe for Chocolate Crinkle Cookies is my go to.

    When I need to bring something decadent but relatively simple to a gathering, this is the recipe that comes to mind.

    I’ve been making these cookies for years. Along the way, I’ve learned more about the science of baking and tweaked the recipe accordingly. The fact is, crinkle cookies are a weakness of mine, as evidenced by my decades long love of Ginger Crinkles.

    chocolate crinkle cookies

    Death-by-Chocolate Crinkle Cookies

    Yield: 24 servings
    Prep Time: 30 minutes
    Cook Time: 12 minutes
    Cooling Time: 5 minutes
    Total Time: 47 minutes

    Ingredients

    • 4 oz. Unsweetened Chocolate Baking Bar (if you don’t have this, substitute Unsweetened Chocolate*)
    • 1/4 c. (1/2 a stick) Salted Butter
    • 1 c. All Purpose Flour
    • 1/2 c. Cocoa Powder
    • 1 t. Baking Powder
    • 1/4 t. Baking Soda
    • 3/8 t. Salt
    • 1 1/2 c. Brown Sugar
    • 3 Eggs
    • 4 t. Instant Espresso Powder, optional
    • 1 T. Vanilla Extract
    • —
    • 1/3 c. granulated sugar
    • 1/3 c. powdered sugar

    Instructions

    1. Preheat oven to 325*.
    2. Melt chocolate and butter together.
    3. Add dry ingredients to a large bowl and whisk to combine.
    4. Combine brown sugar, eggs, espresso and vanilla and mix well.
    5. Add melted chocolate mixture to egg Mixture and whisk to combine.
    6. Gradually mix in dry ingredients, stirring just until combined and there are no streaks of flour.
    7. Let dough rest 5-10 minutes or refrigerate until ready to use.
    8. If refrigerated, be sure dough reaches room temperature before forming and baking.
    9. Prepare 1 bowl each of granulated sugar and powdered sugar respectively.
    10. Roll dough into 2″ balls and roll first in granulated sugar, then powdered sugar.
    11. Place on parchment lined or lightly greased cookie sheet.
    12. Bake 10-12 minutes on middle rack, turning once.
    13. Remove from oven and allow to cool on sheet.
    14. Cookies should look soft and doughy in middle; they may even seem raw.
    15. The latent heat will cook them, don’t worry! This is how they end up chewy and melt-in-your-mouth instead of being hockey pucks.

    Notes

    • Latent heat is powerful. Don't be afraid to pull 'raw' cookies from the oven!
    • Espresso powder is completely optional. The flavor kicks things up a notch, but these are delicious regardless.
    • *Recipe for Unsweetened Chocolate is coming soon.
    • The espresso powder gives it a nice kick - I have a self grinding coffee maker and the part you have to clean out once in a while where the fine coffee dust accumulates? I use that stuff as my 'espresso powder'.
    • You can easily substitute salted butter, just reduce the salt in the recipe to 3/8t.
    • I do recommend having at least 2 baking sheets so that you can be prepping one while the other bakes and then bake the second while the first one cools. It's a marathon, but this recipe is well worth the effort, I promise you!

    © A Kitchen of Herbs
    Category: Dessert

    Truth be told, if you bring these cookies to a holiday gathering, no one will question the lack of festive decor or colorful references to the season. They will be too busy consuming these decandent bites of chocolatey goodness to think about whether or not they align with the seasonal requirements. Chocolate always wins, folks. It always wins.

    All Time Best Quick Banana Bread

    Posted on by M.

    If I had to choose only one best banana bread recipe, this would be it.

    I’ve been making it since I was…well, its been a few decades. This recipe is hands down the best banana bread recipe I’ve ever tasted. As the name implies, it was borrowed from a dear lady whom I consider family. Many people have asked me for this recipe over the years and is now their family favorite.

    I’m very particular about my banana bread, as you might be able to tell by now. Nuts, for instance, are banished from my loaves. While some folks might appreciate the added texture of some crunch, I’m not a fan.

    The delicate crumb of this bread is legendary, as is the beautiful crust on the outside that is just crisp enough to add texture without being too much. The amount of sugar is key to this bread, since it is one of the reasons it retains so much moisture and has such a wonderful cake-like mouthfeel.

    Freshly baked loaf of banana bread

    Aunt Robin's Banana Bread

    Yield: 1 Loaf
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes

    Ingredients

    • ½ c. | 115 g. | 4 oz. shortening ((or softened, unsalted butter))
    • ¾ c. | 150 g. | 5.29 oz. granulated sugar
    • 3 large bananas (peeled and smashed)
    • 1 c. | 146 g. | 5.15 oz. all purpose flour
    • 1/2 c. | 60 g. | 2.12 oz. whole wheat flour
    • 1 t. | 6 g. | .2 oz. baking soda
    • ½ t. | 3 g. | .1 oz salt
    • 1 each | 51.5 g. | 1.83 oz egg
    • 2 t. vanilla extract, optional

    Instructions

    1. Preheat oven to 350*.
    2. Cream shortening and sugar together until light and fluffy.
    3. Add mashed bananas and mix until well combined.
    4. Add salt, baking soda and vanilla and mix well.
    5. Mix in the flour gradually.
    6. Add in the eggs and mix until there are no streaks.
    7. Grease or pan spray a loaf pan. You may line it with parchment or flour it as well if you have concerns about it sticking.
    8. Spread batter evenly into pan.
    9. Bake 30-40 minutes on middle rack, turning once.
    10. When toothpick or knife comes out clean, you are done!
    © M.
    Cuisine: American / Category: Breakfast

    Today, I share it with all of you as well!

    Personally, I consider this recipe to be the best quick bread on the planet. Am I too excited about banana bread? Maybe. Probably not.

    What, you’re still here?

    I do have some other delicious snackable Recipes around if you’d like to peruse some more options.

    Thanks for stopping in and be sure to let me know what you think once you’ve tasted heavenly banana bread.

    Lemon Cheesecake Squares

    Posted on by M.

    I love Lemon Cheesecake, but hate making it. Also, my mixer is currently making banshee noises and threatening to burn down the place, so today I thought I would try out my new food processor and turn my decadent recipe into an every day treat.

    dessert square with crust, cheesecake and curd layers

    Lemon Cheesecake Squares

    Yield: 1 8x8 Square Pan

    Ingredients

    Crust

    • 2 pkgs. (about 2 c.) graham crackers
    • 1/2 c. butter, salted
    • 3 T. granulated sugar

    Cheesecake

    • 1 1/2 pkgs. (12 oz. total) cream cheese
    • 1/2 c. granulated sugar
    • 1 1/2 T. all purpose flour
    • 1/2 c. sour cream
    • 1 1/2 T. lemon juice
    • 2 eggs
    • Zest of 1 lemon

    Lemon Curd

    • 6 T. lemon juice
    • 2/3 c. granulated sugar
    • 5 T. butter, salted
    • 3 eggs
    • Zest of 1 lemon

    Instructions

    Preparation

    1. Set cream cheese on counter and allow to come to room temperature.
    2. Preheat oven to 325*.
    3. Zest and juice 2 lemons.
    4. Melt the 1/2 c. butter for the crust.

    Crust Layer

    1. In food processor, pulverize graham crackers to fine crumbs.
    2. Add melted butter and sugar.
    3. Pulse to combine.
    4. Spray or line 8x8 pan with parchment.
    5. Press crumb mixture into the pan.
    6. Bake for 10 minutes.
    7. Remove from oven and allow to cool.

    Cheesecake Layer

    1. Lower oven heat to 300*.
    2. In mixer with paddle attachment or in food processor, mix cream cheese until smooth.
    3. Add sugar, flour and sour cream and mix on low until smooth.
    4. Add the zest and lemon juice and mix to combine.
    5. Add eggs, one at a time and mix on low until smooth.
    6. Pour cheesecake mixture onto crumb crust and smooth out into corners.
    7. Bake 35-45 minutes.
    8. It should be set but still have a slight jiggle in the center.
    9. Remove from oven and allow to cool.

    Curd Layer

    1. Combine zest, lemon juice, sugar, butter and eggs in saucepan over low heat or in a double boiler.
    2. Stir often with whisk until mixture begins to thicken.
    3. When curd has reached 160*F, remove from heat.
    4. Cool 5 minutes.
    5. Pour over cheesecake and refrigerate until firm.

    Notes

    • The eggs in the curd used to be 6 yolks. I hate wasting egg whites, so you’re welcome. I’ve fixed it for both of us. It turned out perfect, don’t worry. 😉 If you like yours richer and don't mind using the egg whites elsewhere, be my guest!
    • For beautiful slices, run your knife under hot water before slicing.

    © A Kitchen of Herbs
    Category: Dessert

    This is the easiest ‘cheesecake’ I’ve ever made to date, and believe me, I’ve made many. You will be happy to note that food processors are just as, if not better than a mixer for creaming the cheese. I dumped, pulsed, baked and ate within an hour.

    I might never make a regular cheesecake again, because let me tell you…I did this in an hour with frequent interruptions from an 8 month old child who is currently in the stage of climbing on top of everything. If you know how to baby proof the walls (from being scaled by a Spiderman wannabe), please drop me a line.

    The Best Crinkle Top Fudge Brownies

    Posted on by M.

    I’ve been making these crinkle top fudge brownies forever.

    Personally, I don’t think I’ve ever heard of a brownie recipe that used more than one bowl anyway or which was very complicated. I do know, however, that I’ve eaten many terrible brownies. Believe it or not, every brownie is not created equal.

    I’ve been making this recipe since I was 10 and I can assure you, this is the least terrible brownie you will ever eat. You might even say it’s the best.

    shiny crinkle top fudge brownies on a white background

    Crinkle Top Fudge Brownies

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    Ingredients

    • 1/2 c. Salted Butter
    • 1/4 c. Oil
    • 1/4 c. Cocoa
    • 2 c. sugar
    • 3 eggs
    • 1 T. Vanilla
    • ¾ t. Salt
    • 1 ½ c. flour

    Instructions

      1. In a large saucepan over medium heat, melt together butter and oil.
      2. Whisk in cocoa until smooth.
      3. Add sugar and continue to cook, stirring occasionally, until sugar begins to dissolve slightly.
      4. Remove from heat and beat in eggs.
      5. Add vanilla and salt and mix well.
      6. Stir in flour and mix just until combined and there are no flour streaks.
      7. Pour into greased and floured or parchment lined 9x13 pan.
      8. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
      9. Cut into squares and serve!

    Notes

    • Any oil can be used in this recipe aside from, perhaps, sesame. I don't recommend it.

    © A Kitchen of Herbs
    Category: Dessert