Laurie's Kitchen

A cooking blog of some of my favorites

1-2-3-4 Cake August 22, 2011

Filed under: Cake,Dessert — laurms15 @ 8:03 am

Another great recipe from Lauren’s Kitchen Blog I’ve seen this recipe traveling around the internet before so I decided to give it a try after she raved about it on her blog. I used my easy buttercream recipe to ice the cupcakes.


  • 1 cup butter
  • 2 cups sugar
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (I also omitted this and just used a little extra vanilla.)

1. Preheat oven to 350.
2. Butter and flour three 9 inch cake pans (I used cupcake liners and cupcake pan it made 2.5 dozen full cupcakes).
3. In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl sift flour with baking powder and salt.
6. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
7. Pour batter into prepared pans.
8. Bake for 25-30 mins.
9. Cool in pans 10 mins and remove from pans to finish cooling.
10. Top with frosting.

I usually bake them the night before I need to eat them so I can frost before eating and make sure the cakse are thoroughly cooled and won’t melt my icing.


The Best Big, Fat, Chewy Chocolate Chip Cookie

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 7:53 am

These cookies are GREAT. I found them on Lauren’s Blog  and she found it on so this is a well traveled cookie recipe!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips (I used one cup of large milk chocolate chips and one cup of the mini semisweet chips since thats really all I had)
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Home Fries

Filed under: Breakfast,Brunch,Dinner,Side Dish — laurms15 @ 7:49 am

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
Salt and pepper to taste
Seasoning of your choice:I use paprika, rosemary, onion salt, garlic salt and thyme

1. Arrange potatoes in large microwave-safe bowl, top with 2 tablespoons of butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. I used my corningware dish with the glass lid and it worked just fine.

2. Melt remaining 2 tablespoons butter in skillet over medium heat. Add potatoes and and stir continually while adding seasonings. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides.

The original recipe has you cooking onion first then adding it toward the end but since I can’t eat onions I omitted that step.

Adapted from

While home fries are often thought of as a breakfast dish we ate them the next night with dinner and they were perfect!


Easy Buttercream Icinng August 21, 2011

Filed under: Cake,Chocolate,Dessert — laurms15 @ 9:35 pm


  • 3 cups confectioners’ sugar
  • 1 cup butter (I use unsalted)
  • 1 teaspoon vanilla extract (I mix it in to taste)
  • 1 to 2 tablespoons whipping cream (or milk whatever I have on hand)


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


Add unsweetened coco powder to taste. I usually make half the batch vanilla ice half the cupcakes and then add chocolate to the second half that way everyone can choose their icing flavor!


Blueberry Coffee Cake

Filed under: Breakfast,Brunch,Cake,Dessert,Fruit — laurms15 @ 9:30 pm

13X9 in pan
Preheat Oven to 350 degrees
Bake for 40-50 min. Until; toothpick comes out clean

2 Cups of Flour
1 ½ cups sugar
2 tsp. baking powder
1 tsp. salt
2/3 cup margarine (1 stick and 2 tbsp.)
1 cup milk
2 eggs
1 cup blueberries (I used more then this amount)

¼ cup sugar
½ tsp cinnamon

mix flour, sugar, baking powder, salt, and margarine, milk and eggs beat on low speed to mix and then 3 min. on High Speed.

Pour into pan, sprinkle blueberries on top
Then sprinkle cinnamon and sugar mixture and bake

Adapted from


Monkey Bread with Glaze August 13, 2011

Filed under: Bread,Breakfast,Brunch — laurms15 @ 3:23 pm

Monkey Bread with Glaze
Adapted from Smitten Kitchen which was originally adapted from Cook’s Illustrated, who does not use a cream cheese glaze. I prefer a simple powdered sugar and water gaze because I rarely have cream cheese in the house, but I have included the cream cheese glaze from Smitten Kitchen because that also sounds tasty.

Dough – if you don’t want to make fresh dough use Pillsbury crescent roll dough
2 tablespoons unsalted butter melted (some additional to butter pan)
1 cup milk, warm (around 110 degrees)
1/3 cup water, warm (also around 110 degrees)
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with softened butter. Set aside.

Make dough: In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

To proceed by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. I found it helpful to immediately separate them from the rest of the “grid” or they quickly reformed a big doughy square in 64 parts.

Roll each piece of dough into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.) Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams (something I didn’t do, but should have) where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. (The reason for the “might” is that CI says that it should, but mine did not bubble, leading me to bake mine for an extra 5 to 10 minutes, during which it still did not bubble but go the dark crust you see in the photos. Next time, I’d take it out sooner.) Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla and this is where you can kick me because I completely forgot I was a food blogger for a minute there and know I added a touch more milk and sugar but did not write down how much. I have some nerve! Just taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.

Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.


Watermelon Sorbet August 12, 2011

Filed under: Dessert,Fruit,Ice Cream,Sorbet,Summer — laurms15 @ 5:08 pm

1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes) I usually use add more to taste.


In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Place in a bowl to completely cool.

Put the watermelon chunks simple syrup and the lime into a blender or food processor and puree.

Pour the watermelon mixture into the freezer bowl of your ice cream maker.  The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.