Tag: vanilla

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. 🙂

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. 🙂

    Pancakes: Why We Love Them

    Posted on by M.
    Brown cooked pancake in skillet

    I’ve often pondered the humor behind many of our now traditional meals and wondered if the cooks who originally had the culinary mishap would be laughing at us now. Today, the answer to why we love pancakes is multi-layered.

    Pancakes can be fluffy or chewy, depending on your taste. They can be smothered in syrup or stuffed with cream cheese. Add toppings or mix them into the batter. The truth is, at some point in history, somebody’s meal didn’t turn out as planned, they turned it into a new dish and we have all been hooked ever since.

    Around the world, every culture has a flat bread that is culturally centric to their cuisine.

    wood holiday sunglasses vacation

    Being American, I have naturally borrowed everyone else’s cuisines and now through ‘fair use’ of those recipes have declared my cultural flat breads to be a hodge-podge of the rest of the world’s foods.

    Growing up, we ate a lot of oatmeal. I believe I’ve mentioned this before. Someday I’ll share our method of turning old boiled oatmeal into fried slabs of syrup drenched crispiness.

    However, on Saturdays, the breakfast menu miraculously changed and pancakes were the rule. There were some weeks in my childhood where the weekend pancake ritual was the only thing keeping me going. Pancakes matter.

    Over the years, the family recipe has evolved quite a bit. When I was going through cooking school, this favorite recipe was subjected to experimentation based on new things I had learned about chemistry and cookery.

    At one point I decided to add more sugar and yesterday I made the executive decision to increase the butter by 2 T. I am tired of measuring butter and why shouldn’t I be able to just toss the whole stick in? I should be able to and I did. The result was actually an even more delicious pancake, so I’m keeping it.

    This recipe has morphed into my own personal reflection of what a perfect pancake looks and tastes like. As you can tell, I’ve spent considerable time obsessing over pancake batter in real life and now I’ve also spent a good hour typing about it here.

    If you don’t love pancakes yet, you will soon.

    pancakes with strawberry blueberries and maple syrup

    For those of you who can’t fathom the idea of pancakes without a side of bacon, I suggest you start a batch of Bakin’ Bacon before you start on these now famously chatted-up pancakes.

    Happy Saturday Pancake Day!

    Easy Old Fashioned Apple Pie with Lemon and Vanilla

    Posted on by M.

    I grew up making this old fashioned apple pie recipe.

    In school I was introduced to the cooked fruit method. This recipe is now a hybrid of both. The lemon juice keeps the apples from browning (if you are prepping ahead) and also adds to the depth of flavor. Vanilla just belongs in everything.

    If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.

    freshly baked old fashioned apple pie

    If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.

    baked pie

    Old Fashioned Apple Pie

    Yield: 1 Pie
    Prep Time: 15 minutes
    Total Time: 15 minutes

    Ingredients

    • 1/2 c. brown sugar
    • 1/4 c. granulated sugar
    • 1 t. cinnamon
    • 3 T. all purpose flour
    • 5 Gala, Fuji or Rome Apples
    • 1 T. vanilla
    • 1 T. lemon juice or juice of one lemon
    • 6 T. butter, salted
    • 1 Recipe of Double Crust Pastry

    Instructions

    1. Peel, quarter and slice apples.
    2. Toss apples with vanilla and lemon juice. This enhances the flavor and also prevents browning.
    3. Combine sugar, cinnamon and flour.
    4. Sprinkle half of the sugar mixture on the bottom pie crust.
    5. Add apples and sprinkle remaining sugar mixture on top.
    6. Dot pie with butter.
    7. Cover with top crust and crimp as desired.
    8. Bake at 350* for 40-50 minutes or until top crust is lightly browned.

    Notes

    I am not a fan of the sharpness of Granny Smith Apples. If you are, feel free to adjust the recipe accordingly. The apple types I suggested are ones that end up producing a good texture and aren't too sweet or sour in my opinion. You do you! In my experience, Red Delicious apples are also a no go since they tend to turn out too 'spongey' for my taste.

    © A Kitchen of Herbs
    Category: Dessert

    Cinnamon Streusel Oatmeal Muffins

    Posted on by M.

    These cinnamon streusel oatmeal muffins were a go-to for us growing up because the oatmeal made them heartier, thus satisfying the appetites of 3 growing boys much more easily. The streusel topping made them ‘fancy’ and kept us from feeling like we were eating a health muffin.

    If you don’t feel like messing with muffins, whip out an iron skillet and grease it lightly. You’ll soon learn that just about anything I post can also be made in a skillet.

    Alot of the sweetness in the muffin comes from the topping, so adjust to your taste. As they bake, the topping crackles and splits a little bit.

    Cinnamon streusel oatmeal muffins on blue and red striped platter

    Cinnamon Streusel Oatmeal Muffins

    Yield: 24 muffins
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    Topping

    • 2 T. Salted Butter
    • 1/2 c. + 2 T. Granulated Sugar
    • 3 T. + 1 t. All Purpose Flour
    • 2 T. Cinnamon

    Muffin Batter

    • 2 c. All Purpose Flour
    • 1/2 c. Granulated Sugar
    • 2 T. Baking Powder
    • 1 t. Salt
    • 1/2 t. Cardamom (Not necessary, but I like the mellow flavor.)
    • 1/2 t. Cinnamon
    • 2 c. Quick Oats
    • 1 c. Raisins (I never put these in, but knock yourself out.)
    • 6 T. Oil (Anything that is liquid at room temperature works.)
    • 2 eggs
    • 2 c. Milk (Dairy, Non-Dairy, you do you.)
    • 1 t. Vanilla

    Instructions

      1. Preheat oven to 425*.
      2. Grease or line muffin tins with papers.
      3. Melt butter for topping.
      4. Mix in sugar, flour and cinnamon until crumbly and set aside.
      5. Sift together flour, sugar, baking powder, salt and spices.
      6. Stir in oatmeal and raisins (if adding)
      7. Add oil, eggs, milk and vanilla and mix just until combined.
      8. Fill muffin cups 2/3 full.
      9. Sprinkle generously with streusel topping.
      10. Bake 15 minutes or until toothpick comes out clean.
    © A Kitchen of Herbs
    Category: Breakfast