How to Make Rye Sourdough Starter [100% Hydration]

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

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My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition.

IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

The Flour: I used Bob’s Red Mill Organic Dark Rye Flour.
The Water: Best Practices: Use distilled water.

What does 100% hydration mean?

This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.)

By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces).

A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine. Nevertheless, many sourdough professionals discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. (To clarify: I am not a sourdough professional.)

I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, I don’t think it’s a deal-breaker.

Keep your Starter Cozy, Not Sweltering

According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.

If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.

If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. Do not leave the starter in direct sun.

Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.

Get a kitchen scale!

If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm!

I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread!)

Yield: 1 Rye Sourdough Starter

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

[100% Hydration Starter]

Prep Time 25 minutes

Additional Time 5 days

Total Time 5 days 25 minutes

Difficulty Easy

Materials

Tools

Wooden Spoon
Kitchen Scale

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.) Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time.

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours.

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours.

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. (If the mixture has not started to ferment repeat step 3.)

Day 5

The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.

Notes

Weekly feeding (or every time starter gets used):

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)

Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

Baking with Your Sourdough Starter

If you're planning to make bread on a given day, feed sourdough starter the night before you bake so it has a chance to rise and get spongy before use.

If you aren’t up to making bread, you can always use up extra Starter by making pancakes, waffles, etc.

When baking, always reserve at least 4 to 8 ounces of Starter to feed and keep the process going.

Recommended Products

This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.

DID YOU KNOW? You don’t need a special recipe to sourdough starter. Nearly all of your favorite yeast bread recipes can be adapted to use sourdough starter, as can many quick breads.

Covering your Starter

NEVER use a solid lid to cover your Sourdough Starter! The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape. I have successfully used all of the following methods:

Loosely cover with a clean cloth or plastic wrap. Not pretty, but it works.
Use a Mason jar ring and a piece of clean cloth. I usually use muslin in this case.
Use a lid designed for fermentation.

I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job.

- Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
- Prevent spoilage by releasing the gas that builds up during the fermentation process.
- Some people like to call them Pickle Nipples, which is fun.
- They prevent oxygen and airborne contaminants from getting inside.
- They are food-safe. (e.g., BPA-free, no phthalates)
- They are Dishwasher-safe.

Sourdough in Your Kitchen: It’s Not Just about Bread

A couple of years ago, I had the chance to go on an absolutely fabulous party-bus progressive dinner that took us to four of Portland’s most esteemed restaurants. Our main course came courtesy of The Bent Brick in northwest PDX. Among the dishes served was the best spaetzle I’ve ever eaten – made with rye sourdough and dressed with caramelized cipollini [fancy-pants onions], sautéed mushrooms, and Tabasco shallots.

If there is German pasta in heaven, it tastes like The Bent Brick’s rye soudough spaetzle.

Check out the complete recipe for this amazing sourdough spaetzle, which I share with gratitude to everyone at Bent Brick for their generosity.

Easy Sourdough Recipes & Advice for Beginners

Rye Sourdough Starter

Kaylen's Bread [Easy Sourdough]

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Lazy Sourdough Caretaker's Guide

Reactivating Dry Sourdough Starter

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Rye Sourdough Spaetzle

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Sourdough Pumpkin Spice Scones

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

UPDATED: Originally published September 14, 2015

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

October 29 By Renée ♥ 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

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Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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UPDATED: This post was originally published 2014.12.8.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

June 25 By Renée ♥ 18 Comments

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.

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My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread.

This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.

As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.

When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.

**What Makes This Sweet Skillet Cornbread Recipe Unique?**

Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference.
Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly.
Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. 🤚🏼. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.

Baking Tip: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. 🌽 More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn} #recipe. #bakingtips Click To Tweet

PREP NOTES:

Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand.
Be sure to use medium grind cornmeal, not course grind.
Add an extra egg if you like your cornbread to be more cake-like.
I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.

5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

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Course: Bread, Comfort Food, Side Dish

Cuisine: American

Keyword: cornbread

Author: Renée ♥ The Good Hearted Woman

Equipment

Ingredients

1 3/4 cups cornmeal medium grind
1 1/4 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
2 tablespoons maple syrup (or honey)
1/2 teaspoon vanilla
4 tablespoons butter divided

Pan-fried Maple Corn

1 cups frozen corn
2 tablespoons butter
2 tablespoons maple syrup

Instructions

Preheat the oven to 425° F [220°C].
Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

Notes

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating.

You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.

If you are using a 12-inch skillet, reduce baking time by 5-7 minutes.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Note: Cornbread does not keep well, and is best if eaten immediately. I like to freeze any leftover cornbread for use in recipes or as cornbread crumbs. (I have a delicious recipe for Leftover Cornbread Breakfast Bake coming to the blog later this summer!)

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter of
The Good Hearted Woman. 🌻 Be sure to PIN this post!

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Southern-style Coconut Cake with Coconut Buttercream {from Scratch}

January 8 By Renée ♥ 44 Comments

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.

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Last summer, I caught an unexpected bug: the Cake Baking Bug! Specifically, a yen to bake up rich, decadent, double- and triple-layer Southern-style cakes. Traditional, old-fashioned, fancy-pants cakes with layers and frosting and everything. No boxes, no preservatives, no shortcuts. Just Cakes. From Scratch.

I have no idea where this cake-baking urge came from. To begin with, I’m not particularly a cake person: sure, I’ll take a piece if it’s offered, but cake is way down on my list of preferred indulgences. Also, I’m about as Southern as Santa Claus. But mostly, I’ve always considered myself to be more of a Cook than a Baker.

From my perspective, bakers are, of necessity, meticulous, methodical recipe-followers who measure everything with the slice of a knife. Bakers are good at following rules. Me: not so much. I tend to measure with my hands and throw in extra ingredients and leave out others, and bend a recipe until it comes out the other side as something altogether different than it was when it started. I mean, I can follow recipe if I really want to, but I rarely want to.

Then Mr B and I traveled to Tennessee this August (for the second time in a year) and I returned to Oregon all full of cake dreams and determined to make triple-layer strawberry cake from scratch before fall arrived.

Which I did.

And it was Fabulous.

After working through the recipe for that first cake, I was hooked. Because while I’m may not be big on measuring and rule-following, I relish a good challenge – and developing a cake recipe that truly sings (and can be successfully replicated by others) is an honest challenge. Now I have a whole list of cakes to learn, tinker with, and roll out on the blog over the next few years!

Happy Birthday, Elvis!

After successfully perfecting my strawberry cake, I decided that a coconut cake needed to be next on the docket. Why? Because coconut is one of my all-time favorite flavors. Plus, it’s white and fluffy like snow, and eating a cake in winter that looks like snow is kind of like seasonal eating, right? And also, coconut cake was Elvis’ favorite, and Elvis’ birthday is today [January 8th], and I can’t think of a better reason than that to make it a January tradition.

(If you’re not an Elvis fan, feel free to celebrate David Bowie’s birthday today instead.)

[ATTENTION : LIVING MUSIC LEGENDS – If you are currently a living Legend of Rock & Roll and/or a standing member of the Grand Ole Opry and would like to have a delicious scratch cake dedicated to you on this blog, please Tweet me up! Seriously. {Tom Scholz, I’ll be waiting… Also, Peter Frampton: not. even. kidding.} 😉 ]

I took what I learned about the cake batter science from my Strawberry Cake and ended up with this Amazing Coconut Cake. As in, delicate, tender, melt-in-your-mouth Amazing. As in, loaded with coconut flavor and light as a cloud Amazing. If you are a coconut lover, you are going to Love it!

Cake Batter Science

I think the real key to this coconut cake is how and when you introduce the meringue to the rest of the cake batter. Most recipes similar to this one have you make the meringue, take it to medium or stiff peaks, and set it aside while you make the rest of the cake batter. However, I’ve learned that you get a discernibly lighter cake if you mix up the batter before you whip up the meringue.

Meringue is basically a mixture of proteins and water. Air whisked into the egg white becomes trapped and surrounded by a network of proteins, and adding sugar stabilizes this protein network. Making the meringue after the batter allows you to gently fold it in immediately after whipping it up. This way, the meringue’s protein network doesn’t have time to start breaking down or setting up, and more teeny tiny meringue bubbles make their way into your cake, ultimately making it lighter.

5 from 15 votes

Coconut Cake with Coconut Buttercream Frosting

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.

Prep Time1 hr

Cook Time25 mins

Cooling time1 hr 15 mins

Total Time2 hrs 40 mins

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Course: Dessert

Cuisine: Southern

Keyword: cake, coconut

Servings: servings

Calories: 456kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Coconut Cake [3 Layers]

3 cups cake flour measure AFTER sifting
1 tablespoon baking powder
1/2 teaspoon salt
6 large egg whites room temperature
1 1/2 cups white sugar divided
3/4 cup unsalted butter softened
2 teaspoons coconut extract
1/4 cup sour cream
1 1/2 cups full-fat, unsweetened coconut milk (NOT coconut cream!)

Coconut Buttercream Frosting

1 1/2 cups unsalted butter softened
2-3 teaspoons coconut extract
1 teaspoon vanilla extract
1/4 teaspoon salt
6 cups powdered sugar sifted
5-6 tablespoons coconut milk
2 cups flaked, sweetened coconut

Instructions

Cake Layers

Position oven rack in the center (or just below center) of the oven.
Preheat oven to 350°F [175°C].
Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up.
NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
Combine sour cream and coconut milk in a small bowl and set aside.
Using an electric mixer with a large mixing bowl, cream butter and sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
[DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
[Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
Pour batter evenly into the three prepared cake pans.
Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean.
(If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).

Coconut Frosting

Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
Slowly add powdered sugar, mixing well after each addition.
Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated.

Cake Assembly

Once the cake is completely chilled, trim the layers.
Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer.
Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

Notes

VERY IMPORTANT: Sift the flour, and THEN measure it! (If you're wondering why, try measuring it first, sifting it, and then measuring again.)

Nutrition

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Bake your life easier: Line your cake pans with parchment paper!

Ingredient Notes

FLOUR – **It is vital that you use cake flour for this coconut cake!**

Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise. The primary difference between cake flour and all-purpose flour [AP] is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour. And I cannot stress this enough: when it comes to flour in baking, sift THEN measure.

If you really don’t want to buy cake flour just for this cake, try this easy Cake Flour Substitute: For each cup of cake flour, measure out 1 cup of flour, then remove 2 tablespoons from the cup. Add 2 tablespoons cornstarch, and sift together.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

The Best Triple-layer Strawberry Cake {from Scratch}

September 10 By Renée ♥ 45 Comments

Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch – no boxed cake mix!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

For me, baking is often about memories. Sometimes I bake memories for people I love: pineapple-upside down cake when we go camping, peach cobbler in August, pumpkin pie for my mother’s birthday. Other times, baking is a path that takes me back in time.

Recently, Mr B and I traveled to Tennessee, where we had the honor of attending the Change of Command and Retirement Ceremony for one of his best friends from his Navy days. If you’ve never attended the retirement rites of a senior military officer, I highly recommend it. It may very well renew (or redeem) your faith in both our country and the people who protect it. (And if the flag passing ceremony of Olde Glory doesn’t move you to tears, I don’t know what will.)

After the formal ceremonies concluded, we were ushered into a reception room filled with sailors decked out in their full dress whites, along with families and friends. My eyes roamed from one small cluster to the next; to the smiling faces, the convivial conversations, the warm embraces.

In the middle of the reception room was a long refreshment table with two large, beautifully decorated cakes on either end. Centered between them sat a modest, unpretentious pale pink layer cake.

A memory flickered.

That pink cake. My mother always told me that Southerners love their cakes. I plated a small piece and took a bite.

In an instant, I was four…maybe five, sitting on my stool at my Pop’s yellow chrome and formica kitchen table. I don’t know the occasion, but I remember that cake. Smooth, sweet, pink, and perfectly strawberry.

It tasted like summer.

Standing in that reception room in Tennessee, I had not tasted strawberry cake in fifty years, but as that single bite melted on my tongue, it was yesterday.

When Mr B and I returned home to Oregon, I set about baking myself a memory.

Perfecting a recipe for a Strawberry Cake from scratch wasn’t easy. Nearly every recipe source I could find required a boxed cake mix, and I was intent on baking a cake *from scratch.*

In my quest, I consulted at least fifteen different recipes, cookbooks, and bakers’ websites before I finally felt confident about my game plan. However, once I got the ratios for everything right (the sugar levels were especially tricky) and recognized that those whipped egg whites make all the difference, it all fell into place.

I couldn’t be happier with the outcome!

This Strawberry Cake is far and away easier to make than you might imagine; and in my opinion, working with the triple layers is easier than two thicker layers. My recipe for Strawberry Cake from scratch results in a moist, amazingly delicious cake with a fresh strawberry buttercream frosting. You are going to love it!!!

Frosting Philosophy

There are two basic schools of thought about frosting: (1) the cake is a necessary conveyance for getting as much frosting as possible into your mouth; and (2) the cake is the star, and frosting is, well… frosting. It is for sealing the cake and adding additional texture and sweetness, but don’t go all crazy and let it overpower the cake.

I belong to the second, “less-is-more” group. You may notice that, in the images here, there is only enough frosting between the layers to hold them together, and that the outer frosting isn’t spread on very heavily. For my tastes, this amount of frosting provides the perfect balance for this cake.

If, however, you lean toward the first, “the-more-frosting-the-better” group, be assured that you will not run short of strawberry frosting with this recipe. I had well over a cup leftover when this cake was done. (Hello, late-night frosting-n-graham-crackers!)

5 from 15 votes

Triple-layer Strawberry Cake with Fresh Strawberry Buttercream Frosting

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Course: Dessert

Cuisine: American

Keyword: Strawberry Cake

Servings: servings

Author: Renée ♥ The Good Hearted Woman

Ingredients

Strawberry Puree

8 ounces fresh hulled strawberries
2 tablespoons white sugar

Strawberry Cake

4 egg whites room temperature
2 1/2 cups sifted cake flour VERY Important: Sift, THEN measure.
1 tablespoon baking powder
1 cup unsalted butter room temperature
1 3/8 cups white sugar
1 3-ounce pkg Strawberry flavored Jell-O®
1 teaspoon salt
3 egg yolks
1 cup milk 2% or whole
1/2 cup fresh strawberry puree
1 teaspoon fresh lemon zest
1 tablespoon vanilla extract

Strawberry Frosting

6 cups powdered sugar
1 1/2 cups unsalted butter room temperature
1/3 cup strawberry puree
1 tablespoon strawberry jam or 1/2 tsp. strawberry extract
1/2 teaspoon salt

Instructions

Make Strawberry Puree

Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp. DO NOT blend until smooth. (You will use 1/2 cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) Set aside and allow to macerate further while you perform next few steps.

Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Whip eggs whites until they form medium peaks. Set aside.
Combine sifted flour and baking powder. Set aside.
Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside.
In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt. Beat in eggs yolks one at a time.
Stir flour mixture into batter alternately with strawberry-milk mixture.
Gently fold in whipped egg whites.
Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean.
Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely.

Make Strawberry Frosting

Using an electric mixer, beat butter on medium-high until light and fluffy.
With mixer on low, add powdered sugar to the whipped butter alternately with 1/3 cup pureed strawberries. Combine thoroughly into a soft, creamy mixture that will hold its shape. Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.

Assemble the Cake

Spread the top of the bottom layer of cake with frosting. Add the middle layer and refrigerate again until the frosting has firmed up a bit. Add the top layer and frost sides and top of cake.
Decorate with fresh strawberries if desired.

Notes

VERY IMPORTANT: Sift the flour, and THEN measure it! (If you're wondering why, try measuring it first, sifting it, and then measuring again.)

Cake freezes well.

If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The BEST Strawberry Cake Ever (from scratch - no boxed mix!) with Fresh Strawberry Buttercream Frosting 🍓 You are going to love it! #strawberries #cakes #baking Click To Tweet

Cakes are Persnickety, and Ingredients Matter

Flour: It’s important to use cake flour for this cake. Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise. The primary difference between cake flour and all-purpose flour [AP] is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour. And I cannot stress this enough: when it comes to flour in baking, sift THEN measure.

Jell-O®: Y’all know that I try to avoid the boxes, but this recipe just doesn’t fly without Jell-O®. If possible, avoid using off-brand gelatin: the strawberry flavor in them usually tastes like cheap kids’ candy.

Strawberries: Fresh and frozen will both work.

Egg White Whipping Stages

Soft peaks barely hold their shape, and flop over as soon as the beaters are lifted.
Medium peaks can hold their shape, but the peak curls over when the beaters are lifted.
Stiff peaks stand straight up when the beaters are lifted.

Bake your life easier: Line your cake pans with parchment paper!

**Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to** PIN and print this recipe!

P.S. Did I mention how much I LOVE LOVE LOVE my new cake pans!?! I finally took the plunge and bought three – count ’em: 3 – matching 9″ cake pans. As in, they are all the same size, shape, and weight! As in, I can put them all in the oven at the same time and take them out at the same time because they all bake evenly!! Aaahh! I was so excited to get them that I completely cleaned out my baking shelf so that they would have a cozy new place to hang out when they aren’t in use. (For those of you who regularly bake a lot of cakes, this might sound ridiculous, but this is the first time in my life that I’ve ever had more than two cake pans that match exactly, and I am going to celebrate it! Whoohoo!) If you are thinking of buying a new set of cake pans, check these out; they are the ones I have now.

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

Spicy Polenta Pizza Crust {Gluten-Free}

February 20 By Renée ♥ 14 Comments

Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings!

This post may contain affiliate links, but don’t worry – they won’t bite.

For the past few weeks, I have been kicking around the idea of making a polenta-based pizza. I have all kinds of ideas about what to put on top of the corn-base crust (I’ll be sharing one of my favorites next week!) but first I had to come up with a tasty, dependable, easy-to-make crust. A pizza crust that isn’t just a “gluten-free alternative” (and to be clear, I’m not GF). I wanted a crust that could stand up flavor-wise to traditional crust, and hold up to a pile of toppings without crumbling. I’m super happy with how it turned out on all counts.

(Technical Point: Before any “Polenta Purists” start calling me out, let me clarify: I know this crust isn’t technically “polenta.” It’s actually more of a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so let’s just go with “polenta” and call it good, ok?)

As you can see by the pictures, I made this pizza crust in a cast iron griddle, which I believe is the best tool for the job. Cast iron is basically nonstick – as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures. Cast iron is generally relatively inexpensive, by cookware standards. Moreover, cast iron will last you a lifetime: I’ve even heard of people handing their down to children or grandchildren at the end of life.

If cast iron is something you’re thinking about investing in, I suggest starting with a 10-inch chef’s skillet and following it up with a 10-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

One final word about cast iron. If you find a cheap second-hand pan that looks rusted and lost, grab it, hold it close, and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here’s a great tutorial on “Reviving Old Cast Iron.“)

Sneak peek! Look what’s up next week!

TIP: This recipe makes exactly enough pizza crust “batter” to make one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

5 from 1 vote

Spicy Polenta Pizza Crust

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

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Course: Main Dish

Cuisine: Gluten-free

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 cup medium-grind cornmeal I use Bob's Red Mill Medium Grind Organic Cornmeal
½ cup flour I use Bob's Red Mill GF Flour
2-3 teaspoons Spicy Skillet Dry Rub RECIPE Below (or use your own spice blend)
½ teaspoon baking powder
1 cup milk
2 tablespoons butter
1 egg lightly beaten
1 tablespoon olive oil or a little more
1 cups shredded cheese Your choice!

Instructions

Preheat oven to 400°F.
In a large bowl, whisk together cornmeal, flour, salt, baking powder, and Spicy Skillet Dry Rub.
In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let set briefly while you prepare skillet.
Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.
Remove prepared crust from oven, and switch oven to broil.
Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.
Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese.
Remove from oven and distribute toppings of your choice over pizza. Return to broiler just long enough to warm toppings and melt any topping cheese; about 2-3 minutes.

Notes

This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly. This is meant to be a basic crust recipe. If you want to change things up to go with your pizza toppings, go for it! Simply substitute in your favorite spice blend for the Spicy Skillet Dry Rub, and you're good to go!

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Step 6: Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

Step 8: (Totally optional) If you wish, you can carefully flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Tip: You can find the ground pasilla pepper and ground New Mexico chili pepper used in the following dry rub in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

5 from 12 votes

Spicy Skillet Dry Rub

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Author: Skillet, Seattle, WA [IFBC 2015]

Ingredients

5 tablespoons smoked paprika
1 tablespoons garlic salt
2 1/4 teaspoons ground ginger
1 tablespoons ground pasilla pepper
2 teaspoons ground chipotle pepper
1 tablespoons ground New Mexico chili pepper
1/2 tablespoon ground mustard powder
5 teaspoons white granulated sugar
2 tablespoons kosher salt

Instructions

Mix all ingredients. Store in an air-tight container.

Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

♥︎ Did you love this Cast Iron Spicy Polenta Pizza Crust recipe? If so, I would appreciate it so much if you would give it a star review in the comment section below! Also, be sure to snap a picture of your finished pizza and share it with me on Instagram using the hashtag #thegoodheartedwoman.

Disclosure: This post may contain affiliate links, which means we may receive a small commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Pennington Farms Blackberry Buckle

February 9 By Renée ♥ 11 Comments

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

^{My visit to Pennington Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own. This post may contain affiliate links, but don’t worry – they won’t bite.}

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Dessert

Servings:

Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
pnnngtnj@aol.com

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

^{Disclosure: My visit to Pennington Farms was included as part of a Travel Oregon press trip. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Southern Oregon Travel & Food on GHW

One Day in Ashland, Oregon

Ashland, Oregon: where culture runs deep, local cuisine is celebrated, creative inspiration is bountiful, and thespians are the coolest kids in town.

Four Scenic Stops on the Applegate Valley Wine Trail

Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

One Fine Day in Jacksonville {Oregon}

Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

At the Corner of Music & Chocolate {Lillie Belle Farms}

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Meyer Lemon & Cranberry Shortbread Hearts

February 6 By Renée ♥ 17 Comments

Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day – or any day!

This post may contain affiliate links, but don’t worry – they won’t bite.

Brief and fleeting, Meyer lemon season is anticipated by cooks and bakers everywhere. But what makes Meyer lemons so special?

Thought to be a cross between a regular lemon and a mandarin orange, Meyer lemons bring a bright, naturally sweet, slightly tart punch to everything they touch. In addition to being sweeter than a regular lemon, they are generally smaller, with a scent noses more civilized than mine describe as “a spicy bergamot fragrance that tastes and smells more like an herb or a spice.” Meyer lemons start arriving in US stores around the end of November and disappear by late March.

Meyer lemons were first introduced to the US in 1908 by agricultural explorer (LOVE that job title!) Frank Meyer of the US Department of Agriculture. It seems Frank brought a sample home with him from a trip to China, where they are often grown ornamentally; however, Meyer lemons didn’t take off in culinary circles until the late 1990’s, when celebrity chefs “discovered” them and made them popular with their audiences.

I’d been toying with the idea of making cranberry shortbread hearts for Valentine’s Day this year for some time, but I hadn’t quite committed to the idea until I stumbled onto a bag of Meyer lemons last week. I was certain that the Meyer’s complex citrus profile, combined with the tart-sweet of dried cranberries, would elevate this unassumingly little tea cookie to the next level. Turns out, I was right! 🍋 😃

5 from 1 vote
Meyer Lemon & Cranberry Shortbread Cookies

Print Recipe Pin Recipe
Course: Sweets & Treats
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt (omit if using salted butter)
1 cup unsalted butter softened
1 cup powdered sugar sifted and divided
2 teaspoons vanilla
Zest of 2 Meyer Lemons (See notes)
1 1/2 cups dried sweetened cranberries
Instructions
Combine flour, cornstarch, and salt in a medium bowl and set aside.
In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside.
With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
Mix in chopped cranberries.
Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl.
Remove dough from bowl and form into two logs about 1 1/4" - 1 1/2" in diameter. (Tip: Two shorter logs are much easier to work with than one long log.) Chill 1 hour.
If you just want to keep things simple and make shortbread rounds, leave the dough-logs in the fridge for two hours and proceed to "Baking" steps.
How to form Heart-shaped Shortbread Log
After one hour, remove prepared dough logs from refrigerator.
With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point. (You will need to rotate the log from one side to the other a couple of times to get it all even.) When you have the bottom point the way you want it, use a large skewer or chopstick to form the indentation opposite the point. I spend a little time hand-shaping the curves so they look like they should.
If your heart doesn't look the way you want it, just round it up and pop it back into the fridge for about 10 minutes; then you can get a fresh start.
Once your Heart-Log is shaped the way you want, pop it back into the fridge for at least another hour before slicing.
Baking:
Preheat oven to 350° F [175° C].
Using a clean, sharp knife, slice cookies 1/4" - 3/8" thick and place on a cookie sheet lined with parchment paper or a Silpat mat.
Arrange shortbread slices on baking sheet about 3/4" apart. Bake in preheated oven 8-9 minutes, or until just firm. Watch carefully, and do not allow edges to brown.
Notes
Can't find Meyer Lemons? Here's a couple of handy substitutions: One Meyer Lemon ➢Juice = 1 tablespoon lemon juice + 1 tablespoon tangerine or orange juice | Zest = 1/2 teaspoon tangerine or orange zest + 1/2 teaspoon lemon zest
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

One of the keys to this recipe is the whipped butter. Make sure that your your butter is at room temperature then put it into the mixer bowl, start your mixer and *walk away.* I cream the butter for no less than 5 minutes before adding anything else. The butter should be very pale before you move on to the next step.

Pairing Notes: These sweet little shortbread tea cookies pair especially well with a cup of Earl Grey!

Looking for more delicious Meyer Lemon Recipes?
Check out 30+ Meyer Lemons Recipes to Brighten Your Day!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Best Ever Snickerdoodles {Recipe}

March 7 By Renée ♥ 7 Comments

Snickerdoodles! Just saying the name brings a smile!

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside. Snickerdoodles, I have found, are cookies that brings up memories, and memories are one of the best things I can make for my family.

I think I’ve done a reasonably decent job of giving my girls a few good kitchen memories over the years. For example, I am sure that even long after I am gone, if someone were to ask any of my kids, “What’s your mom’s secret ingredient?” they will most likely answer, “Brown sugar.” (I know that they are supposed to answer “Love,” but it seems that I have raised a flock of pragmatic bakers.) Moreover, it’s the truth: if there is any rhyme or reason to use brown sugar in a recipe, I probably already do it. I put at least a dash or two in everything from spaghetti sauce to pumpkin curry, and snickerdoodles are no exception. I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Snickerdoodles

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Print Recipe Pin Recipe
Servings: 36 cookies
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
Scant 3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1 cup butter room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
Topping:
3 tablespoons sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 325°
Line a baking sheet with a silicone mat or parchment paper and set aside.
Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
Beat in eggs and vanilla, mixing until completely incorporated.
Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

A few notes about ingredients:

“Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)

Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.

Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.

Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? Check this great little non-Wiki explanation on CakeSpy to learn more.

Cinnamon – Ground cinnamon has a shelf-life of 6-12 months. How old is yours?

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

If you make a batch, please be sure to come back and let me know what you think!

Smoked Salmon Crustless Quiche

March 4 By Renée ♥ 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

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Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!

5 from 1 vote
Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Mary - The Lake House, Otis, Oregon
Ingredients
6 ounces smoked salmon chopped
1 cup shredded cheddar cheese
1/4 cup chopped onion
3 ounces cream cheese cut into 1/2-inch cubes
2 cup milk
1 cup Original Bisquick Try this homemade version!
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
Preheat oven to 400° F.
Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
Pour egg mixture into pie plate over smoked salmon mixture.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

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Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

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Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition.

How to Make Rye Sourdough Starter

What does 100% hydration mean?

Keep your Starter Cozy, Not Sweltering

Get a kitchen scale!

Materials

Tools

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Day 5

Notes

Weekly feeding (or every time starter gets used):

Baking with Your Sourdough Starter

Recommended Products

Covering your Starter

Sourdough in Your Kitchen: It’s Not Just about Bread

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Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

How to Make Puff Pastry Baked Brie with Jam

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Ingredients

Instructions

Nutrition

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.

What Makes This Sweet Skillet Cornbread Recipe Unique?

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Equipment

Ingredients

Pan-fried Maple Corn

Instructions

Pan-fried Maple Corn

Cornbread

Notes

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.

This post may contain affiliate links, but don’t worry – they won’t bite.

Happy Birthday, Elvis!

Cake Batter Science

Coconut Cake with Coconut Buttercream Frosting

Equipment

Ingredients

Coconut Cake [3 Layers]

Coconut Buttercream Frosting

Instructions

Cake Layers

Coconut Frosting

Cake Assembly

Notes

Nutrition

Ingredient Notes

FLOUR – It is vital that you use cake flour for this coconut cake!

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Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch – no boxed cake mix!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.

Frosting Philosophy

Triple-layer Strawberry Cake with Fresh Strawberry Buttercream Frosting

Ingredients

Strawberry Puree

Strawberry Cake

Strawberry Frosting

Instructions

Make Strawberry Puree

Make the Cake Layers

Make Strawberry Frosting

Assemble the Cake

Notes

Cakes are Persnickety, and Ingredients Matter

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Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings!

Spicy Polenta Pizza Crust

Ingredients

Instructions

Notes

Spicy Skillet Dry Rub

Ingredients

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

**What Makes This Sweet Skillet Cornbread Recipe Unique?**

FLOUR – **It is vital that you use cake flour for this coconut cake!**

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

**Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to** PIN and print this recipe!

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Looking for more delicious Meyer Lemon Recipes?
Check out 30+ Meyer Lemons Recipes to Brighten Your Day!

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

**If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!**