lemon pound cake

*Ingredients*

- 1 1/2 cups all-purpose flour

- 1 cup white sugar 

- 1/2 cup unsalted butter (make sure it's soft, like at room temp)

- 2 large eggs

- 1/2 cup milk 

- 2 tbsp lemon zest (grate the yellow skin of a lemon)

- 2 tbsp fresh rosemary leaves, chopped (not the stems, just the leaves)

- 1 tsp baking powder

- 1/2 tsp salt

*Let's make it:*

1. *Get your oven ready*: Preheat to 350°F (180°C).

2. *Prep the pan*: Grease a loaf pan (like, rub some butter or spray cooking spray).

3. *Mix the wet stuff*:

    - Cream the butter and sugar until it's fluffy.

    - Crack in the eggs, one at a time. Mix well.

    - Add lemon zest and rosemary. Mix.

4. *Mix the dry stuff*:

    - Whisk flour, baking powder, and salt in another bowl. 

5. *Combine*:

    - Add dry ingredients to the wet mix, alternating with milk. Start with dry, add milk, dry, milk, etc.

6. *Bake it*:

    - Pour batter into the loaf pan.

    - Pop it in the oven for 45-50 minutes, or until a toothpick comes out clean.

brown butter brownies

 

 

These homemade brownies are made with simple, wholesome ingredients and are completely gluten-free, so you can indulge without compromise. Trust me — once you’ve tried brownies with brown butter, you’ll never go back!

Why Brown Butter and Almond Flour

Browning the butter, also known as beurre noisette, transforms the milk solids as they caramelize. This creates a nutty, toffee like flavor that makes brownies taste more complex. Regular melted butter tastes rich, but browned butter adds depth and warmth.

Almond flour is made from finely ground blanched almonds. It gives a moist and tender texture, but because it contains more fat and no gluten, it behaves differently than wheat flour. The result is a softer, more delicate crumb that stays moist for days.

Coconut sugar adds a subtle caramel flavor and makes the recipe refined sugar free. It blends beautifully with the brown butter and cocoa for an earthy chocolate flavor.

For more almond flour recipes, try my Almond Flour Brownies or my Almond Flour Cookies!

Ingredients You’ll Need

IngredientPurpose and Notes1 1/4 cups coconut sugar or granulated sugarSweetness and structure3 eggsProvide structure and moisture13 tablespoons unsalted butterBrowning creates a nutty flavor1 1/4 cups blanched almond flourFor best texture, use finely ground almond flour2/3 cup cocoa powderAdds deep chocolate flavor1/2 teaspoon sea saltEnhances sweetness and balances flavor1 teaspoon vanilla extractRounds out the chocolate taste1 cup dark chocolate chipsFor extra richness and texture

Notes

Use blanched almond flour instead of almond meal for a smoother texture.

For darker brownies, use black cocoa powder.

Be sure to scrape all brown bits from the skillet after browning butter.

Instructions

Step 1. Preheat and Prepare the Pan

Preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper and leave an overhang for easy lifting.

Step 2. Brown the Butter

Add butter to a skillet over medium heat. Stir occasionally to prevent burning. After about 5 to 7 minutes, the butter will foam, then turn golden with small brown flecks. It should smell nutty and aromatic. Immediately remove from heat and pour into a mixing bowl, scraping all the brown bits from the pan.

Step 3. Whisk Sugar and Eggs

In a large bowl, whisk the sugar and eggs together vigorously for 2 minutes until light and frothy. This helps create the shiny brownie top.

Step 4. Combine Wet and Dry Ingredients

Pour the brown butter into the sugar mixture and whisk to combine. Add almond flour, cocoa powder, sea salt, and vanilla extract. Stir gently until fully incorporated. Batter will be thick.

Step 5. Add Chocolate Chips

Fold in the chocolate chips. For an extra chocolatey top, sprinkle additional chips before baking.

Step 6. Bake

Spread the batter evenly into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted comes out with a few moist crumbs. The center should look slightly soft when you remove it from the oven.

Step 7. Cool and Slice

Cool the brown butter brownies completely in the pan before slicing. Lift out using the parchment paper and cut into squares with a sharp knife.

Variations and Adaptations

• Double the recipe for a 9 by 13 inch pan and increase bake time by 5 to 7 minutes

• Add a swirl of nut butter or caramel before baking like these Peanut Butter Brownies or these Reese’s Brownies

• Sprinkle with flaky sea salt before serving these brown butter brownies

• Add espresso powder for more chocolate intensity

• Replace almond flour with finely ground sunflower seed flour for a nut free option

Serving and Storing

Serve brown butter brownies warm with ice cream or a drizzle of melted chocolate. They also pair beautifully with coffee or fresh fruit.

Store in an airtight container at room temperature for up to four days, or refrigerate for up to a week. Reheat briefly before serving to bring back the fudgy texture.

Nutrition Information

ServingCaloriesFatProteinCarbohydratesFiber1 square (out of 9)380 to 39032 g7 g38 g5 g

Key Tips for Perfect Brown Butter Brownies

• Do not rush the browning process, patience adds flavor

• Always use fine almond flour for smooth texture

• Whisk the eggs and sugar vigorously for a glossy top

• Avoid overbaking so the center stays fudgy

• Let brownies cool completely before cutting

At a Glance:

Prep Time: 15minutes mins

Cook Time: 30minutes mins

Total Time: 45minutes mins

Ingredients

9 brownies

• ▢1 ¼ cups coconut sugar, or granulated sugar

• ▢3 eggs

• ▢13 tbsp unsalted butter

• ▢1 ¼ cups almond flour

• ▢⅔ cup cocoa powder

• ▢½ tsp sea salt

• ▢1 tsp vanilla extract

• ▢1 cup dark chocolate chips

Instructions 

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

• Make the brown butter. Add the butter to a skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally to prevent burning. Cook until the butter becomes golden brown. Set aside.

• In a mixing bowl, add the coconut sugar and eggs. Whisk vigorously for 2 minutes, until light and frothy.

• Then, add in all remaining ingredients except chocolate chips. Be sure to scrape the bottom of the skillet of brown butter. Stir to combine.

• Fold in the dark chocolate chips. Batter may be slightly thicker than traditional brownie batter.

• Pour the brownie batter into lined pan. Add extra chocolate chips on top if desired.

• Bake for 28 to 32 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

• Finally, remove from oven. Allow brownies to cool completely before slicing and serving.

Notes

• Use blanched almond flour for the best texture. Do not use homemade almond flour or almond meal.

• For dark chocolate brownies like in the photos, use black cocoa powder.

• Stir the brown butter occasionally to prevent burning.

• Be sure to scrape the bottom of the skillet to get those tasty brown bits!

• The brownies should look a little gooey when they first come out of the oven.

• Store in an airtight container at room temperature for up to 4 days.

• Check out all of my kitchen favorites!

Calories: 389kcal, Carbohydrates: 38g, Protein: 7g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 197mg, Potassium: 123mg, Fiber: 5g, Sugar: 15g, Vitamin A: 585IU, Calcium: 54mg, Iron: 3mg

banana bread with crumb topping

Cream Cheese Banana Bread with Crumb Topping

Ingredients

For the Main Component:

3 ripe bananas, mashed

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1 egg, room temperature

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 egg, room temperature

2 tbsp all-purpose flour

For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 tsp ground cinnamon

4 tbsp unsalted butter, cold and cubed

For Garnish (optional):

1 tsp powdered sugar for dusting

Directions

Preheat your oven to 350°F and grease a 9x5-inch loaf pan.

In a large bowl, whisk together mashed bananas, melted butter, sugar, egg, and vanilla.

Gently fold in the flour, baking soda, and salt until just combined; do not overmix.

In a separate bowl, beat the softened cream cheese, sugar, egg, and flour until smooth.

For the crumb topping, combine flour, brown sugar, and cinnamon; cut in the cold butter with a fork until crumbly.

Pour half of the banana bread batter into the prepared pan.

Spread the cream cheese mixture evenly over the batter, then top with the remaining banana batter.

Sprinkle the crumb topping generously over the top.

Bake for 55 to 65 minutes, or until a toothpick inserted into the bread (not the cream cheese layer) comes out clean.

Allow to cool in the pan for 15 minutes before transferring to a wire rack.

Nutritional Info (per serving, serves 10)

Calories: 380

Protein: 5g

Carbohydrates: 48g

Fat: 20g

Fiber: 2g

Sugar: 29g

Sodium: 260mg

cinnamon rolls

1. Classic Cinnamon Rolls

Ingredients

 • 1 tube cinnamon roll dough

 • 1/4 cup brown sugar

 • 1 tbsp cinnamon

 • 1/3 cup cream cheese frosting

Instructions

 1. Preheat oven to 180°C / 350°F.

 2. Place cinnamon rolls in a baking dish.

 3. Sprinkle brown sugar and cinnamon on top.

 4. Bake for 18–20 minutes until golden.

 5. Spread cream cheese frosting before serving.

2. Apple Cinnamon Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1 cup diced apples

 • 1/4 cup brown sugar

 • 1 tsp cinnamon

Instructions

 1. Mix apples, brown sugar, and cinnamon.

 2. Place cinnamon rolls in a baking dish.

 3. Add the apple mixture on top.

 4. Bake 20 minutes at 180°C.

 5. Add frosting if desired.

3. Pumpkin Spice Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/2 cup pumpkin puree

 • 1 tsp pumpkin spice

 • 1/3 cup cream cheese frosting

Instructions

 1. Mix pumpkin puree with pumpkin spice.

 2. Spread mixture over the rolls.

 3. Bake 18–20 minutes at 180°C.

 4. Top with cream cheese frosting.

4. Pecan Caramel Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/2 cup chopped pecans

 • 1/3 cup caramel sauce

Instructions

 1. Place cinnamon rolls in a baking pan.

 2. Sprinkle pecans over the rolls.

 3. Drizzle caramel sauce on top.

 4. Bake 20 minutes at 180°C.

5. Chocolate Hazelnut Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/3 cup hazelnut spread (Nutella)

 • 1/4 cup chopped hazelnuts

Instructions

 1. Spread hazelnut spread over the rolls.

 2. Sprinkle chopped hazelnuts on top.

 3. Bake 18–20 minutes at 180°C.

 4. Serve warm.

6. Maple Bacon Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 6 slices cooked bacon (chopped)

 • 1/4 cup maple syrup

 • 1/3 cup frosting

Instructions

 1. Bake cinnamon rolls according to package instructions.

 2. Sprinkle chopped bacon on top.

 3. Drizzle maple syrup.

 4. Add frosting before serving.

7. Strawberry Cream Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/2 cup chopped strawberries

 • 1/3 cup cream cheese frosting

Instructions

 1. Bake cinnamon rolls 18–20 minutes.

 2. Top with strawberries.

 3. Spread cream cheese frosting on top.

8. S’mores Cinnamon Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/4 cup mini marshmallows

 • 1/3 cup chocolate chips

Instructions

 1. Bake rolls for 15 minutes.

 2. Add marshmallows and chocolate chips.

 3. Bake another 3–5 minutes until melted.

9. Lemon Blueberry Rolls

Ingredients

 • 1 tube cinnamon rolls

 • 1/2 cup blueberries

 • 1/3 cup lemon glaze

Instructions

 1. Add blueberries on top of the rolls.

 2. Bake 18–20 minutes at 180°C.

 3. Drizzle lemon glaze before serving.

soft potato muffins

Ingredients

2 cups mashed potatoes (soft and smooth)

1 cup all-purpose flour

2 eggs

½ cup milk

¼ cup melted butter or vegetable oil

½ cup grated cheese (optional)

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped spring onions or parsley

Instructions

Preheat your oven to 180°C (350°F) and grease a muffin pan.

In a bowl, mix the mashed potatoes, eggs, milk, and melted butter until smooth.

Add the flour, baking powder, salt, and black pepper, then mix gently.

Stir in the cheese and spring onions.

Spoon the batter into the muffin cups, filling them about ¾ full.

Bake for 20–25 minutes until the tops are golden and a toothpick inserted comes out clean.

chocolate chip cookie dough pie

📝 Ingredients

For the Cookie Dough Layer:

¾ cup all-purpose flour

⅓ cup packed light brown sugar

¼ cup granulated white sugar

⅓ cup unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

½ teaspoon fine salt

2 tablespoons whole

½ cup milk chocolate chips

For the Crust & Topping:

1 (9-inch) store-bought or homemade graham cracker crust

1 ¼ cups milk chocolate chips

2 tablespoons unsalted butter

🔪 Instructions

Prepare the Flour: Spoon the ¾ cup of flour into a microwave-safe bowl. Heat it on high power for 90 seconds. This heat treatment helps reduce the risk associated with consuming raw flour. Stir the flour and set it aside to cool completely.

Cream the Base: In a medium-sized mixing bowl, combine the softened butter with the brown and white sugars. Use a hand mixer on medium speed to cream them together until the mixture is light, fluffy, and smooth.

Add Wet Ingredients: Pour in the vanilla extract, salt, and milk. Mix again on low speed until everything is fully incorporated and the mixture is uniform.

Incorporate the Flour: With the mixer running on low, gradually add the cooled, heat-treated flour, about ¼ cup at a time. Mix just until a soft, cohesive dough forms. Be careful not to overmix.

Add the Chocolate Chips: Switch to a rubber spatula. Gently fold the ½ cup of milk chocolate chips into the cookie dough until they are evenly distributed.

Assemble the Base Layer: Transfer the cookie dough mixture into the graham cracker crust. Using clean hands or the back of a spoon, press it down firmly and evenly to create a smooth, compact layer.

Make the Chocolate Topping: Place the 1 ¼ cups of milk chocolate chips and the 2 tablespoons of butter into a clean, microwave-safe bowl. Heat on high for 60 seconds. Remove and stir vigorously. If not fully melted, continue to heat in 20-30 second bursts, stirring well after each, until the mixture is smooth and glossy.

Top the Pie: Pour the melted chocolate mixture over the pressed cookie dough layer. Use a rubber spatula or the back of a spoon to spread it gently and evenly to the very edges of the crust.

Chill to Set: Carefully place the pie in the refrigerator. Chill for exactly one hour. This allows the chocolate top to set firmly while still being soft enough to slice cleanly. If it chills much longer, the top may become too hard and crack when cut.

Serve: Remove the pie from the fridge. For the cleanest slices, use a large, sharp knife, and wipe it clean between cuts. Serve immediately and enjoy the perfect no-bake treat.

homemade icecream

1. Vanilla Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 4 egg yolks

 • 1 tsp vanilla extract

Procedure

 1. Heat milk and cream in a saucepan over medium heat until warm (not boiling).

 2. In a bowl whisk egg yolks and sugar until smooth.

 3. Slowly add warm milk mixture while whisking.

 4. Return mixture to the saucepan and cook until slightly thickened.

 5. Remove from heat and add vanilla extract.

 6. Cool completely, then churn in an ice cream maker and freeze.

2. Chocolate Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1/2 cup cocoa powder

 • 1 tsp vanilla extract

Procedure

 1. In a saucepan combine milk, cream, sugar, and cocoa powder.

 2. Heat gently while stirring until cocoa dissolves.

 3. Remove from heat and stir in vanilla extract.

 4. Cool completely in the refrigerator.

 5. Churn in an ice cream maker until creamy.

 6. Freeze for several hours before serving.

3. Strawberry Ice Cream

Ingredients

 • 1 lb strawberries (chopped)

 • 3/4 cup sugar

 • 2 cups heavy cream

 • 1 cup whole milk

 • 1 tsp lemon juice

Procedure

 1. Blend strawberries with sugar and lemon juice until smooth.

 2. Mix strawberry puree with cream and milk.

 3. Stir well until sugar dissolves.

 4. Chill mixture for 1–2 hours.

 5. Churn in ice cream maker.

 6. Freeze until firm.

4. Cookies & Cream Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 1/2 cups crushed Oreo cookies

 • 1 tsp vanilla extract

Procedure

 1. Mix cream, milk, sugar, and vanilla extract in a bowl.

 2. Stir until sugar dissolves.

 3. Chill mixture in the refrigerator.

 4. Churn in ice cream maker until thick.

 5. Fold in crushed Oreo cookies.

 6. Freeze until firm.

5. Mint Chocolate Chip Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 tsp peppermint extract

 • 1/2 cup chocolate chips

Procedure

 1. Mix cream, milk, sugar, and peppermint extract in a bowl.

 2. Chill mixture for about 1 hour.

 3. Churn in ice cream maker until creamy.

 4. Add chocolate chips during the last few minutes of churning.

 5. Freeze until firm.

6. Coffee Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 2 tbsp instant coffee or espresso powder

 • 1 tsp vanilla extract

Procedure

 1. Heat milk and coffee powder until dissolved.

 2. Add sugar and stir until dissolved.

 3. Mix in heavy cream and vanilla extract.

 4. Chill mixture completely.

 5. Churn in ice cream maker.

 6. Freeze until firm.

7. Peanut Butter Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 3/4 cup peanut butter

 • 1 tsp vanilla extract

Procedure

 1. In a bowl mix milk, cream, and sugar.

 2. Add peanut butter and whisk until smooth.

 3. Stir in vanilla extract.

 4. Chill mixture in refrigerator.

 5. Churn in ice cream maker.

 6. Freeze until firm.

8. Chocolate Chip Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup whole milk

 • 3/4 cup sugar

 • 1 tsp vanilla extract

 • 1/2 cup chocolate chips

Procedure

 1. Mix cream, milk, sugar, and vanilla extract in a bowl.

 2. Chill mixture for 1 hour.

 3. Churn in ice cream maker.

 4. Add chocolate chips near the end of churning.

 5. Freeze until firm.

9. Coconut Ice Cream

Ingredients

 • 2 cups heavy cream

 • 1 cup coconut milk

 • 1/2 cup sugar

 • 1 tsp vanilla extract

 • 1/2 cup shredded coconut (optional)

Procedure

 1. Mix heavy cream, coconut milk, and sugar in a bowl.

 2. Stir until sugar dissolves.

 3. Add vanilla extract and shredded coconut.

 4. Chill mixture in refrigerator.

 5. Churn in ice cream maker until creamy.

 6. Freeze until firm.