What's a buckle, you ask? It's a Northeastern US, streusel-topped coffee cake loaded with fruit. This one's full of blueberries and some spicy zippiness from ginger and black pepper. The buckle has a dense texture and a crunchy, crackled (buckled) top. It's perfect for brunch, breakfast of with tea or coffee.
We went with the full amount of ginger from the original recipe. If you don't like ginger or have a sensitive palate, cut it in half or omit altogether. We added less than half the pepper when we made ours.
We saved a few of our blueberries to stud the top of our cake at the end. Simply press into the streusel topping.
Our recipe is loosely based on one in the book Bake From Scratch, Volume 2. We made alterations in the ingredients and technique, so we're calling it our own.
Cake keeps for one day on your counter or five days in your refrigerator in a sealed container. We don't recommend freezing.
Video is coming soon!
Chewy and slightly sophisticated, these cookies are sure to please who like their desserts to have "that little bit extra." We swapped out some of the butter with some fruity and delicious olive oil. We also substituted bread flour for a portion of the all-purpose flour. The result? Chewier cookies (although we attribute that more to the oil than the flour).
The addition of chopped dark bar chocolate gave us puddles of gooey chocolate when they came out of the oven. If you don't have bread flour, feel free to use all-purpose for all the flour. Just don't skip the salt!
We used our favorite grocery store brand, California Olive Ranch, for this recipe. It has a great flavor, is widely available, and is reasonably priced, to boot1
Our recipe, adapted from the Displaced Housewife blog, makes about 3 dozen cookies. They keep at room temperature for several days and can be frozen as dough balls or finished cookies for up to three months.
We will link up a video soon!
Perfect for a birthday or a rainy Tuesday, these soft, sprinkle-covered. almond flavored sugar cookies will brighten the day! They freeze well as dough balls or baked cookies, so go ahead and make a big batch so you can have some on hand for a quick treat or gift.
For the most uniform cookies, we recommend you use a 1-1/2 Tablespoon scoop. Makes 4 dozen 2-1/2 inch cookies. Recipe comes from King Arthur Flour and Smitten Kitchen.
This is a great recipe to bake with kids!
We made a half-batch of this frosting as an experiment, and put it on our 6-inch devil's food layer cake. It is so good that we wanted to share the recipe with you! We don't have any video or photos of the mixing or the steps. We may come back later and do that. But it's so simple, we think you can make it without all those things. Just follow these simple instructions to achieve another great, not-overly-sweet frosting (we know, you know we're not into sweeeeet stuff here).
The recipe below makes enough to frost: 12 cupcakes with a ton of frosting; 24 cupcakes with a traditional amount of frosting; 2 x 8-9 inch cake layers; or a 9 x 13 pan cake). We frosted two 6-inch cakes with a half-batch and still had enough for Mr. SideSwipe to eat a small bowl of frosting to "test it."
Do you like the look of this cake? You can find our "one mixer bowl" recipe for Devil's Food cake here.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.