Pumpkin Dark Chocolate Chunk Scones

Britter's Bakery 1st Anniversary graphic

Good morning! Now, before I get to the Pumpkin Dark Chocolate Chunk Scones, does everyone know what day it is? Yes, it IS Friday the 13th, but that’s not what I’m talking about. It’s Britter’s Bakery’s first anniversary! Yep, one year ago today the blog launched and I shared with you this recipe for “Desserted” Island Fruit Pie (still one of the tastiest creations if I do say so myself). Thank you, everyone, who has been following along over the past year, supporting my baking habit and even placing orders! I really enjoy spending my time baking up a storm. Anywho, just wanted to give myself a little shout-out, now back to your regularly scheduled programming.

Now that fall has officially set in, I’ve been in the mood for a little pumpkin-inspired baking. I had never really made scones before, but seeing as how you really can’t go wrong with a breakfast-y baked good (muffins, coffee cake, sweet rolls, mmm) I thought this would be a great option for all you pumpkin lovers out there. Plus, I love how grab-and-go friendly they are.

Pumpkin Dark Chocolate Chunk Scones

After a couple attempts at the perfect pumpkin scone, I opted for a pumpkin purée and dark chocolate version – Pumpkin Dark Chocolate Chunk Scones! These babies will make your kitchen smell like fall while they bake and are most excellent when paired with a mug of coffee. So #basic, so #blessed.

Pumpkin Dark Chocolate Chunk SconesPumpkin Dark Chocolate Chunk SconesThe outside is nice and crunchy due to the high baking temperature. Meanwhile, the inside is soft and fluffy, thanks to the buttermilk and pumpkin purée.

Pumpkin Dark Chocolate Chunk Scones

They’re quite easy to make, you just have to be willing to get your hands dirty when handling the dough. BONUS: Leftover scones reheat nicely in the toaster oven, too! Adapted from King Arthur Flour’s basic scone recipe, here is the recipe for Pumpkin Dark Chocolate Chunk Scones:

Print Recipe
Pumpkin Dark Chocolate Chunk Scones
These crunchy on the outside and fluffy on the inside fall-inspired pumpkin scones offer a nice sweet finish with dark chocolate chunks in every bite.
Pumpkin Dark Chocolate Chunk Scones
Prep Time 30 minutes
Cook Time 20 - 22 minutes
Servings
12 scones
Ingredients
  • 3 cups all-purpose flour
  • ⅓ cup + 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup unsalted butter cold
  • 1 cup dark chocolate chunks
  • 2 eggs large
  • ¾ cup pumpkin purée
  • cup buttermilk
  • 1 tablespoon milk
  • 1 tablespoon sanding sugar
Prep Time 30 minutes
Cook Time 20 - 22 minutes
Servings
12 scones
Ingredients
  • 3 cups all-purpose flour
  • ⅓ cup + 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup unsalted butter cold
  • 1 cup dark chocolate chunks
  • 2 eggs large
  • ¾ cup pumpkin purée
  • cup buttermilk
  • 1 tablespoon milk
  • 1 tablespoon sanding sugar
Pumpkin Dark Chocolate Chunk Scones
Instructions
  1. Line a baking sheet with parchment paper. Set aside. Preheat oven to 425° F.
  2. In a large bowl, whisk together dry ingredients (flour, sugar, baking powder, pumpkin pie spice and salt).
  3. Cut the cold butter into small pieces and add to your bowl of dry ingredients. Using a pastry cutter, cut in butter pieces until no more large butter chunks remain. I try to mix until the butter chunks are no larger than the size of a raisin. Stir in dark chocolate chunks.
  4. In a small bowl, whisk together the eggs, pumpkin purée, and buttermilk. Add the wet ingredients to the flour mixture and hand mix with a spatula until dough forms. The dough will be thick and on the dry side.
  5. Pick up dough with floured hands and divide into two disks, about 6" in diameter each and about 1" thick. Turn each disk onto a floured surface and continue to shape with your hands. Using a milk wash, brush milk over the top of each disk. Sprinkle tops generously with sanding sugar and cut each disk into six triangles, like you would cut a pie.
    Pumpkin Dark Chocolate Chunk Scones - floured discs
  6. Place the scones on the parchment-lined baking sheet about an inch and a half apart. Bake at 425° F for 20 - 22 minutes until outside edges turn golden brown. Let cool 5 minutes and enjoy!
Recipe Notes
  • If you do not have pumpkin pie spice on hand, use 1 ½ teaspoons of cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger and ⅛ teaspoon cloves.
  • If the dough is too dry for all the flour mixture to form a dough, add additional buttermilk, one teaspoon at a time until JUST enough for all the ingredients to stick together. You don't want the dough to be too wet, otherwise, it gets too sticky to handle and shape. The drier the better.
  • Scones may be kept in a loosely covered container for up to 3 days.

Pumpkin Dark Chocolate Chunk Scones

I’ve gotta say, making these may have created a bit of a scone obsession in me. I also made vanilla bean raspberry almond scones in one of my previous experiments. What are your favorite scone flavor combos? I’m open to suggestions on what to try next!

With sprinkles on top,
Love, Britt

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Chocolate Chip Banana Bread

Hello, there! Today I wanted to share one of my baking classics – my family banana bread recipe. This recipe is an oldie but goodie handed down from my Granny (my great-grandma). This recipe has to be one of my biggest crowd pleasers and is easily the one baked good most often requested by my friends and coworkers.

Chocolate chip banana bread

Banana Bread, Schmanana Bread

My mom used to make this banana cake for my siblings and me as kids, in the form of a sheet cake. In fact, my twin brother used to request this as his birthday cake, while my sophisticated palette opted for my own personal Oreo cheesecake (but this banana cake is still pretty bomb).

Chocolate chip banana bread

Over the years, my Granny’s old banana cake recipe turned into a banana “bread” recipe, because if you bake it in a loaf pan that makes it bread, right? For those of you who’ve said to me, “This is the best banana bread I’ve ever had!” I have a confession to make: I tricked you. I’ve been feeding you cake all along. So naturally, why wouldn’t cake be the best “bread” you’ve ever had?

chocolate chip banana bread

As I kept bringing in loaves of banana bread to work, I eventually experimented with a handful of chocolate chips in one loaf and left the second loaf plain to see what people’s preferences were (In fact, that’s what I did with the batch of banana bread I photographed here, so you’ll notice some slices are plain and some contain chocolate chips). Chocolate chip banana bread won out every time, so I’m including chocolate chips in this recipe, even though the plain banana bread version can easily stand alone without them.

Print Recipe
Chocolate Chip Banana Bread
A sweet, moist, cake-like banana bread with a melt-in-your-mouth texture. Include chocolate chips for sweet bursts of chocolate in every bite.
Chocolate chip banana bread
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
2 loafs
Ingredients
  • cup unsalted butter softened
  • 1 ⅔ cups sugar
  • 2 ½ cups flour sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups bananas ripe
  • cups buttermilk
  • 2 eggs large
  • 1 cup mini semi-sweet chocolate chips optional
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
2 loafs
Ingredients
  • cup unsalted butter softened
  • 1 ⅔ cups sugar
  • 2 ½ cups flour sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups bananas ripe
  • cups buttermilk
  • 2 eggs large
  • 1 cup mini semi-sweet chocolate chips optional
Chocolate chip banana bread
Instructions
  1. Preheat oven to 350°F. Grease two 9" x 5" loaf pans.
  2. In a large bowl, cream butter and sugar together with an electric mixer until smooth, about 2 minutes. Gradually add in sifted dry ingredients (flour, baking powder, baking soda, salt). Mix until combined, scraping down sides of the bowl with a spatula as needed. Add bananas and half of the buttermilk. Mix on low until batter is damp, then beat an additional 2 minutes. Add remaining buttermilk and eggs, then beat 2 minutes longer. Fold in chocolate chips.
    Chocolate chip banana bread
  3. Divide batter evenly between the two greased loaf pans.
  4. Bake 45-50 minutes, or until tops are set and golden brown and a toothpick comes out clean from the center.
  5. Let bread cool in pan for 20 minutes. Transfer loaves from pans to a wire cooling rack and let cool completely.
Recipe Notes
  • I used miniature sized chocolate chips in this recipe. I've used regular chocolate chips before, but they tend to sink to the bottom of the pan and stick easily, making the bread harder to remove from the pan, even when greased. The mini chocolate chips are lighter, so not all sink to the bottom, which makes for an easier removal from the pan with the same great taste.
  • The riper the bananas, the better the banana flavor when baking. Whenever I have bananas at home that get too brown to eat, I let them sit out a few more days to ripen even more, with the intention of saving them until I bake my next loaf of banana bread. After ripening, I peel the bananas and throw them in a Ziploc in the freezer. You can also freeze bananas peel and all, but I find bananas are less disgusting and easier to peel if you do so before freezing.
  • I mentioned this recipe was originally a "banana cake" recipe. You can also prepare it in a greased 13" x 9" glass pan and bake for 30-35 minutes. You can serve plain, sprinkled with powdered sugar, or slather with fresh whipped cream!
  • This recipe is great on its own (without chocolate chips), but you can try other variations using peanut butter chips (for all you pb/banana lovers) or chopped walnuts.

Chocolate chip banana bread

I hope you enjoy this banana-y delight! Happy baking!

Britter’s Bakery Updates

Still reading? Awesome! So, just wanted to sneak in a little update. I haven’t been posting as frequently as I would like, but trust me, I am definitely still baking a lot. I’ve had a few custom baking orders this summer that have been keeping me busy. Here are a few things I’ve been up to:

In July, my friend Skylor over at Smirk Photobooth Co. hired me to bake treats for her company’s first birthday party. You can hire her for any event for unlimited photos (digital and printed) with dozens of fun props to choose from. We couldn’t help but test out her photo booth!

Smirk Photobooth Co
Photo cred: Smirk Photobooth Co.
Smirk Photobooth Co
Photo cred: Smirk Photobooth Co.

 

Skylor had a professional photographer, Madeline, on site to capture the event, and she took a few beautiful photographs of the dessert table.

red velvet cake bites
Photo Cred: Madeline Metcalf
red velvet cake bites
Photo Cred: Madeline Metcalf

I made a few dozen red velvet cake bites (essentially a cake pop but without the stick) and red velvet mini cupcakes with cream cheese frosting for the event. Mmmm! They were so tasty! Many thanks to Madeline Metcalf for sharing these photos, and for loving these sweets as much as I did!

I also have been hired throughout the summer to bake several birthday cakes and baby shower cakes. Here’s a pic of a really fun cake I made for one of those orders: yellow funfetti cake inside, vanilla frosting on the outside covered in rainbow sprinkles!

Rainbow sprinkle cake Rainbow sprinkle cake

 

 

 

 

 

 

 

 

I wish I would have been able to get a shot of this cake with a slice cut out of it for the full effect, but I had to hand it off in mint condition for the b-day party. 🙂

Baked to Order

So, all that being said, please reach out if you’d like me to bake any sweet treats for your next special occasion. You can use my contact form to reach me initially (this helps weed out any spam). Can’t wait to hear from you!

With sprinkles on top,

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Britter’s Bakery: Spring Roundup!

Hello there!

I know I’ve been MIA for a couple months, but it’s not because I haven’t been baking! I certainly have been baking a LOT this spring, and I’ve found myself a little backlogged in treats, well, backlogged in photo editing if we’re being honest, so I thought I would share a little “spring roundup” of what I’ve been working on.

St. Patrick’s Day

The last time I posted was in March, which was a month I had several fun creations in the works. First off was a lucky little St. Patrick’s Day cake. 🌈

St. Patrick's Day cake

I really wanted to play around with some fun rainbow colors when decorating this St. Paddy’s Day cake, so I used a rainbow cake topper I had in my stash (from the Target $1 bins of all places) and a couple layers of Air Heads Xtremes candy strips to wrap the bottom of the cake.

St. Patrick's Day cake

A few gold foil chocolate coins were a fun touch, too! Btw, this was a chocolate cake with vanilla bean frosting.

My Birthday

My birthday soon followed and I was pretty excited to make my own bday cake. A fresh shipment of Sweetapolita sprinkles was burning a hole in my sprinkle cabinet (yes, you read that right, I have an entire cabinet full of sprinkles) and I was craving a classic yellow cake and chocolate frosting recipe from Sally’s Baking Addiction. It’s hands down my favorite yellow cake recipe, which I stumbled across last year and have made many times in both cupcake and layered cake form.

 

I also wanted to play around with some new decorating techniques, so I experimented with a chocolate ganache drip (still needs a little work) and some decorative (and edible) meringues, tinted in pastels, to doll up the top of the cake.

This was my first time making meringues or even trying one (they’re basically a fancy homemade marshmallow). My first batch came out looking like little round blobs, so the second time around I really whipped the egg whites so that the meringue mixture kept its stiffness as I piped out different shapes with various frosting tips. They were a fun touch!

Easter

I had several new Easter-themed cookie cutters I was excited to use this year (I mean just LOOK at those adorable carrots!). I used my classic Sugar Cookie recipe to create these hoppy little bunnies. 🐰

Easter Sugar Cookies

I’ve found that making a “Britter’s Bakery” cookie display for each holiday is quite fun! I shared my Valentine’s Day version on this post.

Cake & Cookie Orders

Over the last couple months, I’ve had a couple custom sugar cookie and birthday cake orders. Sorry, most of these treats were a bit camera shy, or more accurately, the few quick pics I did snap were not the most flattering or “blog worthy.” Oops. One order consisted of sunflower cookies in various sizes, another was for a girl’s superhero birthday party, where I made old school superhero-themed cookies (ZAP! POW! WHAM!), cupcakes and a birthday cake with custom superhero cake toppers. The latest cake was for an 8-year-old’s skydiving-themed birthday party, so I made this little blue cloud cake. 🎂

Cloud Cake

Thanks, Sydney for snapping this shot for me at the party! 📸

Whew! Now that I got all of these sweet creations out of the way, I’ll be back to share another recipe with you all very soon. Happy baking!

With sprinkles on top,

Love, Britt

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Florida Trip + Key Lime Cheesecake with a Nilla Wafer Crust

Hello, again! In early February my number one fan and I flew down to sunny Florida to visit my mom and her love interest for several days. This tropical trip inspired my latest recipe, Key Lime Cheesecake (with a Nilla wafer crust), which I will get to in just a minute after I share a few photos from our trip.

PART 1: SOUTHWEST FLORIDA

We narrowly escaped ANOTHER bout of freezing rain at home to find ourselves basking in the sun (and humidity) among the Florida palm trees. ???? It was the perfect escape.

Florida trip - Beware of Alligators Florida trip - Gulf of Mexico

We spent some time lounging at the neighborhood pool, a day at Bonita Beach, swimming in the Gulf of Mexico, and spent an afternoon at the Naples Botanical Garden, soaking in the beautiful, tropical plant life we certainly don’t have here in Portland. ????

Florida trip - Naples Botanical Garden Florida trip - Naples Botanical Garden

The Naples Botanical Garden had a Butterfly Room, Orchid Garden, preserved wetlands and plants and flowers from all over the world. We saw plenty of pelicans, herons and even an alligator! ????

Florida trip - Naples Botanical Garden

There was so much lush vegetation here, we couldn’t stop taking pictures.

Florida trip - Naples Botanical Garden Florida trip - Naples Botanical Garden

PART 2: KEY WEST

Midweek we took a ferry down to Key West where we finished up the last few days of our sunny vacay. While in the Keys, we tried everything we could get our hands on that was flavored key lime: key lime pie (obviously), frozen drinks, key lime pie ice cream and even conch fritters with key lime aioli (bomb!). ????

Florida Trip - Key West 

Key West was absolutely beautiful, the epitome of paradise. I’ve never seen anything like a Key West sunset! ????

Florida trip - Key West

We enjoyed a little brunch on Duval street and got a kick out of all the iguanas that roamed the pool area of our hotel. We even caught one stopping for a drink out of the pool!

Florida Trip - Key West Florida Trip - Key West

Another sunset and shades, tourist tees and coconut drinks!

Florida Trip - Key West

THE RECIPE: KEY LIME CHEESECAKE

We reluctantly said goodbye to Key West, but I knew the trip would inspire me to make something new, incorporating the tangy key lime flavor you’ll find all over the island. I thought about making a key lime pie, but the ones we tried were so overly sweet, and maybe even too limey (if that’s a thing). I wanted to bake something key lime flavored but certainly wanted to cut back on the sweetness so I didn’t feel the need to put down my fork after two bites.

 

I decided to use my fave cheesecake recipe and adjust it for an added key lime flavor. My “baking assistant” suggested I try a Nilla wafer crust and I loved this idea as an alternative to the graham cracker crust I most likely would have used. The sweet vanilla cookie  in the crust ended up pairing nicely with the tangy kick of the key lime cheesecake.

Key Lime Cheesecake with Nilla Wafer Crust

So, without further ado, here is how to make this creamy Key Lime Cheesecake with a Nilla Wafer Crust:

Print Recipe
Key Lime Cheesecake with Nilla Wafer Crust
A rich, creamy cheesecake that's not overly sweet. With just the right amount of tangy key lime flavor, it's paired with a sweet, vanilla crunch in the Nilla wafer crust.
Key Lime Cheesecake with a Nilla Wafer Crust
Prep Time 1 hour
Cook Time 1.5 hours
Passive Time 7 hours
Servings
16 slices
Ingredients
Nilla Wafer Crust
  • 2 ½ cups (1 - 11oz box) Nilla wafers crushed
  • 6 tablespoons unsalted butter melted
Cheesecake Filling
  • 4 - 8oz packages cream cheese softened to room temperature
  • 1 ¼ cups sugar
  • 2 tablespoons flour
  • 4 large eggs room temperature
  • 3 large egg yolks room temperature
  • ½ cup key lime juice (about 10 key limes)
  • cup whipping cream room temperature
  • 1 teaspoon vanilla extract
  • green food coloring optional
  • yellow food coloring optional
Sour Cream Layer
  • 2 cups sour cream
  • ¼ cup sugar
  • 1 tablespoon key lime zest (about 3 key limes)
  • 1 teaspoon vanilla extract
Prep Time 1 hour
Cook Time 1.5 hours
Passive Time 7 hours
Servings
16 slices
Ingredients
Nilla Wafer Crust
  • 2 ½ cups (1 - 11oz box) Nilla wafers crushed
  • 6 tablespoons unsalted butter melted
Cheesecake Filling
  • 4 - 8oz packages cream cheese softened to room temperature
  • 1 ¼ cups sugar
  • 2 tablespoons flour
  • 4 large eggs room temperature
  • 3 large egg yolks room temperature
  • ½ cup key lime juice (about 10 key limes)
  • cup whipping cream room temperature
  • 1 teaspoon vanilla extract
  • green food coloring optional
  • yellow food coloring optional
Sour Cream Layer
  • 2 cups sour cream
  • ¼ cup sugar
  • 1 tablespoon key lime zest (about 3 key limes)
  • 1 teaspoon vanilla extract
Key Lime Cheesecake with a Nilla Wafer Crust
Instructions
For the Nilla Wafer Crust
  1. Preheat oven to 425° F. Spray a 10" springform pan with non-stick spray.
  2. Process Nilla wafer cookies to crumbs. In a medium-sized bowl, combine crumbs with melted butter, mix well.
  3. Pour crumbs into springform pan and evenly pack along bottom and slightly up sides of pan to form crust. Refrigerate crust while preparing cheesecake filling.
For the Cheesecake Filling
  1. Slice key limes in half and juice until you've prepared ½ cup juice. Set aside.
  2. In a large bowl, beat cream cheese on medium speed until smooth. Scrape down sides of bowl with a spatula. Add 1¼ cups sugar, beating until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Mix in flour. While beating continuosly, add eggs and yolks, mixing until smooth. Beat in key lime juice, whipping cream and vanilla.
  3. Optional: Add 1 drop green food coloring and 1 drop yellow food coloring to give the cheesecake a key lime color. Mix well.
  4. Pour the cheesecake batter over the prepared crust. Place springform pan on a baking sheet in the oven and bake for 15 minutes at 425° F. Reduce oven temperature to 225° F and bake an additional 60-70 minutes, or until cheesecake center has set.
For the Sour Cream Layer
  1. Remove cheesecake from oven and increase oven temperature to 350° F.
  2. In a small bowl, stir together sour cream, ¼ cup sugar, lime zest and vanilla extract. Pour on top of cheesecake, spreading evenly and bake for 10-15 minutes, or until sour cream layer has set.
  3. Remove cheesecake from oven and let cool (1 hour+) before placing in the refrigerator. Refrigerate approximately six hours before slicing to make sure the center has had enough time to cool completely.
Recipe Notes
  1. If you're short on key limes, first collect zest of about 3 limes (1 tablespoon), setting zest aside later for the sour cream layer. Then, use these zested limes to start juicing.
  2. I didn't have a juicer to speed up the juicing process, but because key limes are so small, I sliced the limes in half and crushed each half with a garlic mincer to squeeze out the juice. You could even squeeze the lime halves by hand if needed. I placed a sieve over a measuring cup to keep any seeds or pulp from getting in the juice as I measured. It took about 10 key limes to create a ½ cup of juice.
  3. I wanted the cheesecake to look lime-flavored, so I colored the cheesecake filling with a drop of green and yellow food coloring to look more like a traditional key lime pie. A little food coloring goes a long way so use color sparingly, mixing thoroughly before adding in additional color.

I hope you like it! Happy baking!

With sprinkles on top,
Love, Britt

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Valentine’s Day Sugar Cookies

Hello, there! Here are a few fun photos of some Valentine’s Day sugar cookies I made. Because I received so many baking related gifts for Christmas this year, I thought Valentine’s Day was the perfect occasion to test out my new alphabet cookie cutters, sprinkles, and yes, even a poop emoji cookie cutter (thanks, sista!).

I loved decorating the red lip cookies with sparkling sanding sugar. SMOOCH.

Valentine's Day Sugar Cookies

As it turns out, it’s pretty fun to spell things with cookies. And if you’re just stopping by the blog for the first time, I love making this sugar cookie recipe, changing out the cookie cutters and decorations for each holiday.

Valentine's Day Sugar Cookies

Since I know there are people out there not in love with Valentine’s Day, I made this one for you!

Valentine's Day Sugar Cookies

The poop emoji cookie with the mustache just kills me (thanks for the sprinkles, Dad!).

Finally, I made these for me…

Valentine's Day Sugar Cookies

Valentine's Day Sugar Cookies

Does anybody have any fun plans for Valentine’s Day this year? I’ll be munching on these cookies with my sweetie, that’s for sure (seeing as how we have cookies coming out of our ears right now). Also, we’ll just be getting home from a week vacation in sunny Florida and a few days in Key West. A relaxing getaway during these cold months will be extra sweet!

With sprinkles on top!
Love, Britt

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Blueberry Buckle

Hello, there. I’ve got the perfect tasty breakfast treat for you to bake this Sunday morning — Blueberry Buckle. This recipe is a sweet coffee cake sprinkled with fresh blueberries and topped with a crunchy brown sugar streusel. Serve warm with a mug of coffee and then please let me know how much you loved it!

Blueberry Buckle
This is one of those recipes I’ve had for years, handwritten on a card in my recipe book. I’m not sure where it originated (Mom? Granny?), but I made a couple minor tweaks to the original recipe and baked it three different times over the past couple weeks to make sure I had it just right to share with you.

Blueberry Buckle

Blueberry Buckle

The recipe prep is very easy, and the brown sugar topping creates a lovely aroma in the kitchen while it bakes. So, buckle up! Here’s how to make the very sweet, Blueberry Buckle:

Print Recipe
Blueberry Buckle
A sweet, blueberry-filled coffee cake with a crunchy brown sugar topping.
Blueberry Buckle
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Prep Time 30 minutes
Cook Time 45-50 minutes
Servings
12 slices
Ingredients
Cake
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 cups blueberries fresh
Topping
  • 1 cup light brown sugar firmly packed
  • 2/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
Blueberry Buckle
Instructions
For the Cake
  1. Preheat oven to 375°F. Grease a 9" square baking dish.
  2. In a large bowl, cream butter and sugar with an electric mixer on medium speed until smooth, about 2 minutes. Add egg, buttermilk, salt and baking powder. Mix well, about 2 minutes, scraping down sides of bowl with a spatula as needed.
  3. On low speed, stir in the flour 1 cup at a time, until incorporated. Beat an additional 1 minute. Fold in blueberries, batter will be thick.
  4. Pour batter into greased pan and spread evenly with a spatula.
For the Topping
  1. In a small bowl, mix brown sugar, flour and cinnamon together. Add in butter, mixing until combined. Sprinkle topping mixture over the top of the cake batter, distributing evenly.
  2. Bake for 45-50 minutes, or until toothpick comes out clean from center. Let cool 1 hour before slicing. Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
  • You can substitute buttermilk with regular milk if you don't have any on hand, but buttermilk is what gives you the moist cake texture.
  • When checking for doneness, make sure a toothpick comes out clean from the cake center. The topping may look like it isn't done as the butter melts in the oven, but it will firm up as it cools. I've made the mistake of overbaking because I thought the topping looked too soft, but it wound up too brown and too crunchy to cut into after it cooled.

Blueberry Buckle

Blueberry Buckle

Enjoy! And please let me know if you tried this recipe and how it turned out by leaving a comment below.

With sprinkles on top,
Love, Britt

 

 

 

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Winter Wonderland Layered Cake

Happy New Year!

I wanted to share a quick post today, as I have an adorable Winter Wonderland layered cake I made while I was snowed in. ❄️ Portland was hit with 8 – 12″ of snow last week (depending on your neighborhood), and while I peered out the window of white covered everything, I couldn’t help but sing to myself, “Do you want to build a snowcake?” Because I certainly did.

I pulled out The Sweetapolita Bakebook by Rosie Alyea (which I got for my birthday last year and love) and thumbed through for a cake recipe. And in case you didn’t know, Sweetapolita is the ???? queen of sprinkles and layered cakes and I may or may not have a baking crush on her.

I found her recipe for Super White Cake and got started. I had piles of sprinkles that were dying to be used (from her amazing sprinkle line, of course, I’m serious, she is my idol) and I wanted to make something that reflected the snowy weather outside. And voilà!

Winter Wonderland layered cake

I ended up with a Frozen-esque, 3-tiered Winter Wonderland vanilla cake with vanilla bean buttercream frosting.

Winter Wonderland layered cake

I played around with different amounts of blue food coloring in the center frosting layers. It was delicious! Obviously. Luckily, I just perused Sweetapolita’s blog and found you don’t have to buy her book for this tasty recipe, she shares it on her Pastel Vanilla Birthday Cake post. ????

Winter Wonderland layered cake

Thanks for reading! I will have a new personal recipe to share with you soon (I baked round 1 last night, I need to bake a round 2 to perfect – it’s close, VERY close).

With sprinkles on top!
Love, Britt

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Christmas Baking Weekend: featuring German Chocolate Caramel Bars

Hello, again! I’ve been looking forward to blogging about this weekend ALL. YEAR. LONG. My mom and I started an annual holiday season tradition where we spend an entire weekend together baking all of our Christmas cookies in one fell swoop.

Christmas Baking Weekend 2016 cookie platter

We start out by making a list of all our family’s traditional Christmas cookies that we simply HAVE to make (since we can’t make all the cookie recipes we’ve accumulated over the years). Then, we rotate in a new recipe or two – usually cookies or holiday treats we find on Pinterest that complement our cookie platter, adding a new flavor or color or some sort of variety to our goods.

Gingerbread Cookies

After the baking weekend is complete, we’re off delivering trays of cookies to friends, family, and coworkers to enjoy. We’ll freeze whatever cookies are left and grab a few here and there to put together cookie trays throughout the month of December.

These Melted Snowmen Bark were new this year, an easy Pinterest recipe you can recreate here.

Melted Snowmen Bark

And of course, we made 3 batches worth of our tried and true Sugar Cookies (recipe here, just decorate for Christmas!).

Christmas Sugar Cookies

We keep a little baking journal for this weekend and jot down things like how many batches we made of a certain cookie, how many sticks of butter we used in all our recipes (2016 baking weekend = 34+ sticks of butter!) or how early in the day we cracked open a holiday beer while we baked — my personal favorite, the Widmer Brrr winter warmer.

The cookie lineup varies every year, but for 2016 we made a total of 12 different holiday treats, including:

  • Bird’s Nest (thumb prints)
  • Pecan Tassies
  • Grinch Cookies
  • Sugar Cookies
  • Gingerbread Cookies
  • Spritz Cookies
  • German Chocolate Caramel Bars
  • Cinnamon Roll Cookies
  • Peanut Butter Truffles
  • Melted Snowmen Bark
  • Dark Chocolate Truffle Cookies with Salted Caramel
  • Homemade Caramel

Note: the homemade caramel and peanut butter truffles are not pictured below (camera shy).

I wanted to share the recipe of my personal Xmas cookie favorite, German Chocolate Caramel Bars. Now, I’m no scientist but I’m fairly certain that one bite of a German Chocolate Caramel Bar triggers all the pleasure centers of the brain…

German Chocolate Caramel Bars

German Chocolate Caramel Bars

The two German Chocolate layers take on a brownie-like quality once baked, sandwiching a gooey, creamy caramel and chocolate chip chunks. They’re awesome and have always been my favorite Christmas “cookie” since I was a kid. If you’re a fan of any turtle-like dessert, this one is for you!

Print Recipe
German Chocolate Caramel Bars
Chocolatey, gooey caramel bars with chopped pecans and chocolate chips.
Cook Time 28 - 33 minutes
Servings
36 square bites, approximately
Ingredients
  • 1 box German chocolate cake mix
  • cup evaporated milk
  • ¾ cup butter melted
  • 1 cup nuts chopped
  • 1 pound caramels (16 ounces)
  • 1 cup semi-sweet chocolate chips
Cook Time 28 - 33 minutes
Servings
36 square bites, approximately
Ingredients
  • 1 box German chocolate cake mix
  • cup evaporated milk
  • ¾ cup butter melted
  • 1 cup nuts chopped
  • 1 pound caramels (16 ounces)
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. In a large bowl, combine cake mix with ⅓ cup of the evaporated milk, melted butter and chopped nuts.
  3. Using your fingers, gently spread half of the dough into a greased 9" x 13" pan. Try to cover the enter bottom of the pan with dough. Bake for 8 minutes.
  4. Meanwhile, melt the caramel with the other ⅓ cup of evaporated milk.
  5. When the first half of the dough is done baking, sprinkle the chocolate chips over the top of the baked dough. Pour melted caramel over the top of the chocolate chips. Crumble remaining dough with your fingers on top of caramel layer. Bake an additional 20 - 25 minutes.
  6. Cool well before slicing and serving.
Recipe Notes
  • You can use either chopped pecans, chopped walnuts or a mixture of both. I often use just pecans when I make these.
  • I like to cut these bars into small squares. I would recommend that once they have cooled completely at room temperature, put pan in the refrigerator for 30 minutes to chill before cutting with a sharp knife. The caramel can be very gooey so to cut a perfect square bite, chilling will help the bars keep their shape.

Enjoy! With sprinkles on top,

Love, Britt

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Local Bakeshops in Washington, D.C.

Hello, friends!

I’m finally recovering from the Thanksgiving holiday (and a few early Christmas traditions) and wanted to share some sweet snippets from my recent trip to Washington, D.C. The week before turkey day, my number one fan and I flew from Portland, OR to the nation’s capitol (a first for both of us) to explore the city.

Lincoln Memorial - Washington, D.C.
National Monument - Washington, D.C.

I only really had one must-see on my list (outside of the standard sites: White House, Lincoln Memorial, National Monument, etc.) — and that was Georgetown Cupcake. Several years ago, I used to watch way too much TLC, which was where I stumbled across the show DC Cupcakes, starring the two sisters who opened this bakery. After following their Instagram account for several months leading up to this trip, well, I HAD to go. Seriously, check it out, it’s a daily delight seeing the adorable cupcakes this place produces.

Georgetown Cupcake storefront - Washington, D.C.

After an afternoon of site-seeing, we walked down to Georgetown in search of the Georgetown Cupcake. There was a line out the door (that’s how you know it’s good). There were SO many flavor options, and since we were there just a week before Thanksgiving, they had several festive and fall-inspired varieties available. We opted for peanut butter fudge lava (easily our favorite), red velvet, milk chocolate birthday, vanilla birthday and vanilla & chocolate.

Georgetown Cupcake display - Washington, D.C.  Georgetown Cupcake decorating - Washington, D.C.

We took our pink box of cupcakes back to the hotel and dove in. We crushed 3 in a row and then had to muster some self-control and save the rest for later. They were AWESOME. I was mentally prepared for the possibility of an over-hyped treat seen on TV but they were absolutely worth the trek from downtown, the wait in line, AND the second trip we made to the shop a few days later so we could bring some home to Portland.

All of the cupcakes were so fresh and topped with a fluffy mound of frosting. The seasonal peanut butter fudge lava had a fudge center and peanut butter frosting. I think between the 2 trips to the shop we bought 5 of these. Not ashamed.

half_dozen_georgetown_cupcake

The second trip we picked up a pumpkin cheesecake (with a graham cracker crust bottom, it was so bomb), chocolate mint fudge (yum!) and strawberry (yes!). Oh my gosh, I’m so glad I discovered you can actually order their cupcakes online and have them shipped to you because they are THAT good. They have daily specials and monthly specials so flavor options are always changing and right now their Christmas lineup is adorable and no doubt delicious. ????????

mint_chocolate_georgetown_cupcake strawberry_georgetown_cupcake

Another one of the days in Washington, D.C. we wandered into a local coffee shop called Three Fifty Bakery and Coffee Bar that turned out to be really great. If we had one of these in Portland I would definitely visit often. I suppose I should mention what a snob I am when it comes to baked goods, because in my experience, most places I’ve ordered a little muffin or a slice of banana bread from behind a glass case I wind up disappointed at it’s dried out consistency and think how I could have made it better at home. To my relief, that was not the case here. ????

Three Fifty storefront - Washington, D.C.

Three Fifty was just so cute and quaint and tucked in a little colonial-style neighborhood. It was a beautiful, sunny day in November so I opted for an iced coffee and a seat outside. I ordered a tasty pumpkin cream cheese muffin and really enjoyed their atmosphere and fresh, moist little breakfast treat.

coffee_three_fifty

All in all, Washington, D.C. was a success, especially in the sweets department. ????

capitol_city_brewing

Thanks for reading, I will be back soon with a very fun Christmas-y cookie ????update and recipe to share!

With sprinkles on top,
Love, Britt

 

 

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A BIG Thank You!

Hey there! ???????? I wanted to take a mini-pause from my baking posts to say ‘thank you.’ So, THANK YOU. And what I mean is, over the course of the last several months, I’ve found myself dreaming of cookies and cakes and flour and sugar and wasn’t entirely sure what those sprinkly ideas would turn into. As I started sharing those ideas with the people around me, I was overwhelmed with the enthusiastic encouragement and support I received to do something, anything, with my passion for baking. And that was all I needed.

As word began to spread that I wanted to start a baking blog, I saw reactions filled with exclamation points!!! and ALL CAPS and YES YES YES! I had friends offer to help with photography, video editing, branding, design ideas, blogging tips and all types of resources to look into. A friend even gifted me a camera. A DSLR camera. And a tripod. Are you kidding? (Thanks, Kathleen!) Amazing. Seriously.

Thank You

One day at work, after I brought in cookies and banana bread for my co-workers, one of them asked, “So, do you do all your baking with a Kitchenaid?” Nope, I wish! I use a hand mixer. I would love a Kitchenaid mixer but they’re so expensive! Well, they were shocked and appalled and insisted I needed one. Next thing I know, they set up a GoFundMe (thanks, Mish!) to help raise money for me to buy a Kitchenaid mixer. A good one, a BIG one (for my double batches of cookies dontcha know). I laughed the idea off and thought “Yeah, yeah, yeah, I’ll get me a Kitchenaid…” But to my disbelief, the Kitchenaid fund they set up had exceeded its money goal in less than 24 hours. LESS THAN 24 HOURS! I couldn’t believe it. It was so sweet, so kind, so generous. I’m surrounded by lovely people!

As I thanked all my sugar mamas and sugar papas, they responded with “happy to do it” or “you give us so much” or my personal favorite, “you’re the Mother Teresa of baked goods.”

I was immediately reminded of a great quote from Joseph Campbell, referring to the “helping hands” that appear out of nowhere when you choose to follow your bliss:

BILL MOYERS: Do you ever have the sense of… being helped by hidden hands?

JOSEPH CAMPBELL: All the time. It is miraculous. I even have a superstition that has grown on me as a result of invisible hands coming all the time – namely, that if you do follow your bliss you put yourself on a kind of track that has been there all the while, waiting for you, and the life that you ought to be living is the one you are living. When you can see that, you begin to meet people who are in your field of bliss, and they open doors to you. I say, follow your bliss and don’t be afraid, and doors will open where you didn’t know they were going to be.

You guys, I’m grateful for you, and thanks for supporting me in all of your ways. It takes a village to build Britter’s Bakery. ????

Much love, with sprinkles on top!
Love, Britt

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