Louis Remolde: The Single Baker


What can I say I am a huge fan of these  underrated treats. The Blondie is a cross between a brownie and a chocolate cookie.  They usually are, to  me, too bland, cakey or have way too much butter making them super rich and greasy.

I checked in with America’s test Kitchen. I know this crew has taking the time and effort to test many many Blondie recipes and give the reasons for their testing. (check them out if you haven’t) 

So this recipe is adapted with changings. Their recipe called for nuts and white chocolate. I opted out for both, and added butterscotch chips, and Chopped chocolate pieces on top . 

Another great thing about this recipe NO mixer NEEDED!!!!! Yep its great. I promise these will become a quick fix, or a new cookie item on your list. And they store well ! 

1 1/2 cups of all purpose flour (unbleached)

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted buter, melted and cooled (1 1/2sticks)*

1 1/2 cups packed light brown sugar**

2 large eggs 

1 1/2 teaspoons vanilla extract

1/2 cup chocolate chips

1/2 cup butterscotch chips 

1/4 cup chopped chocolate pieces***

* reason for melted buttered cooled, makes for a dense bar rather then creamed butter which adds air and makes for a cakelike bar. And the other reson, because it makes it easier to do this by hand and without a mixer. 

** light brown over dark brown sugar. Dark brown sugar can have a way of overpowering the flavors . Light brown sugar enhances caramel like flavors I want in a Blondie bar. 

*** honestly Trader Joes sells semi sweet chocolate pieces that are are ammmmazing and afforable to have in your pantry all the time . I took a hand full and placed them on top right before baking. 


Set oven 350°. Spray a 13×9 inch pan with nonstick cooking spray. Cut two pieces of foil. One lengthwise, palce in pan and press into the corner. Do the same for the width, spray and press leaving a hang over at all sides. This will help with removal. 

Whisk flour, baking powder, and brown sugar in a medium bowl, set aside. Whisk the cooled melted butter and light brown sugar in medium bowl until combined. Add the eggs and vanilla; mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. You dont want to over mix. Fold in the two types of chips. place the batter into prepared pan and smooth out with a rubber spatula. (it looks like very thin bars but they rise )

Bake 20-25 minutes. You are looking for a shiny top with a firm touch , a craked top is also normal so dont be dicourgared. cool completely on a wire rack, remove from the pan using the foil handles . cut and serve .

I did let the blondies set  to room temparture, then I placed them in the refrigerator for about 10-15 minutes, you get a clean cut this way. Anyway, I hope you enjoy the recipe and they become a staple in your house. Share and Post .

Thanks for reading and taking the time 



I love this recipe for many reasons. It reminds me of a quick version of Gnudi. Light, airy pillows of herbs, garlic, cheeses and spinach dumplings.
And to finish these tender gems, a sage butter sauce.


4 cloves of garlic unpeeled

8-10 oz fresh spinach leaves

1 cup of ricotta cheese 

1 egg yolk 

2/3 grated Parmesan cheese 

2/3 cup all purpose flour 

Mix of herbs fresh Italian parsley, dried oregano and basil 

Salt and pepper 

1/4 cup butter 
Fresh bunch of sage, chopped.

In a small pot boil water. Cook the unpeeled garlic cloves for 4 minutes. Drain and pop from skins. Place the cloves, oregano, basil, parsley, salt and pepper in food processor and blend to puŕee. 
Rinse the Spinach. Drain well. Place the Spinach in a large pan and cook until wilted. Let cool, squeeze out as much liquid as possible. Chop finely.

In a bowl, place the ricotta and beat in the egg yolk, spinach, herb garlic mixture. Stir in Parmesan cheese. SIFT in flour and mix well. 

Note: chill the mixture for an hour. This makes it  easier to handle.

With floured hands,  break off small to medium pieces of the mixture.  Roll into small balls. 

Bring a large pot  of salted water to a boil. Carefully add the gnocchi. When they all have risen to the top of pot they are cooked. Around  3-4 mins (test one). Drain well . Melt the butter in pan and add sage. Simmer on low for 1 minute. Add the gnocchi to the pan toss gently for 1 minute.

Place in a Bowl add Parmesan andMore fresh Italian parsley leaves. 

Enjoy this Dish .


Simple, Easy, No Fuss Apple Cake

I love this recipe. Its packed with all the warm spices of Fall, clove,cinnamon,nutmeg,and ginger.

The reason this cake is so tender, is from the Apples. I used three small to medium Galas, that I shredded with a cheese grater. I used Galas only because I had them in my house and they were on sale For a whole bag. Use whichever apples you have. I bet one granny smith with two red apples would be Mouth watering. (Next time)

I always love to have a simple treat that gives me comfort but not the guilt.

I promise this recipe is 123 easy and can be made ahead of time. The next day this cake has even more flavor so make sure you cut and save alittle slice for your morning/ mid afternoon treat! 

1/2 cup of softened butter

 3/4 cup granulated sugar 

1/4 cup light brown sugar 

2 large eggs room temperature 

1 1/4 cup all purpose flour 

1/4 teaspoon salt

1 teaspoon baking soda 

1 teaspoon cinnamon 

1 teaspoon nutmeg

1/2 teaspoon clove

1/2 ground ginger

1 teaspoon vanilla

1 1/2cups peeled, shredded apples ( about 3 medium)

Zest from one Orange

 Preheat oven to 350°. Spray and flour 9″ round pan. In a bowl whisk  flour, baking soda, salt and spices, set aside.

In a medium mixing bowl place softened butter. With your hand mixer blend butter until whipped. Add both Sugars, on medium speed combine until light and fluffy.  Add Eggs one at a time,mix. With a wooden spoon, stir in vanilla. Then mix half of the flour mixture into batter (do not over mix) add the rest. When mixed all together add shredded apples and orange zest.stir into batter. Spoon into greased, floured pan. Use the spoon to smooth and even out the batter. Sprinkle with raw Sugar.

Place in the oven 40mins. Test with a toothpick, comes out clean finished. If batter is on the toothpick leave in oven 5 more minutes.  When complete let cool in pan 10mins, then remove from pan and cool 10 more minutes. 

Enjoy whenever and however you like!

No Egg Dark Chocolate Brownies

I love these dark, rich, brownies. So easy to make. A one bowl recipe with a Surprise for the egg replacement! 

I happen to alwayyyyys be craving Two Foods Spaghetti #8 and Brownies. Brownies are one of the childhood treat that can be brought up to an adult level and is accepted in the “grown up world”.

I recently wanted to make some Brownies but as I approached my pantry I realized I had no eggs in house. Bummed I of course googled eggless brownie recipe. I found one that used canned Pure Pumpkin, wait I know what your thinking ,,,,no way am I using pumpkin for anything . But, it works and doesn’t have a flavor. Mostly in part because it doesn’t have that “pumpkin Spice”added to the puree its just plain flavorless pumkin. Which actually makes the brownies extremely tender and moist. Honestly someone would never know these brownies were egg free unless you told them ,and you will because its pretty amazing .

I found this recipe on and adapted it with a few changes.

Another great site for ideas is 

So example.

1/4cup of pumpkin = 1 egg

For this recipe 3/4 cups pumpkin = 3 eggs


1 1/2 sticks of butter (3/4 cups)

1/3 cup All purpose flour

1 cup cocoa powder (sifted)*

1 cup granulated white sugar

1 cup brown sugar loosely packed

3/4 canned pumpkin

2 teaspoons vanilla

1/2 teaspoon salt

1 cup butterscotch chips***

Preheat oven 350°. Spray or butter 8×8 brownie pan. Line the pan with aluminum foil, letting foil hang over sides of the pan.  Grease foil and litely press down into corners of pan. This trick makes it easier to get the brownies out of the pan to cut and serve. You could also just grease the pan skipping the foil step.

Melt the butter in a small sauce pan under low flame. When the butter is melted take off stove to cool . While the butter is cooling start getting your other ingredients in order.

In a large mixing bowl, add ingredients. I like to start with the dry ingredients, flour, sifted cocoa*, salt, then sugars ,give them a stir. Then add pumkin, ( instead of one clump,I like to place large tablespoons on top of the dry ingriedients).

Add Vanilla and pouring  butter over the all ingredients not just in one place.

Stir by hand using a wooden spoon, until well combined. Stir in butterscotch chips.***

Spread the mixture into the greased 8×8 pan bake for about 30 -35 minutes use a toothpick to test doneness. The brownies will be firm in the center but still soft.

**Allow to cool in pan .remove, cut, and enjoy.

* sifting the cocoa before hand gets rid of the clumps and makes it easier to mix.

** after about 15mins cooling on work area, i removed the brownies from the pan in foil and placed on the wire rack. I then placed the wire rack with the brownies in my refrigerator to firm up .

*** use any chips or nuts you like I happen to have these in my pantry. 

PB & J Streusel Coffee Cake

There is something About Coffee cake that brings a Huge Smile to my Face.

Honestly even if I see a packaged brand of Coffee Cake, I brings me back to so many Memories. All good and surrounded by coffee, tea, good friends, family, conversation and alittle silly gossip….

I always remember family and friends gathering on special occasions or Sunday nights after Dinner for this ritual of cake and coffee . Birthdays, the children had the cakes,and when they went away from the table the adults would relax with fresh baked Coffee cake and hot beverages.

I recently was walking through the Italian Market in Philadelphia. I came across a pile of cookbooks, mostly from the 1960’s – 70’s ,80’s. One was ” Betty Crockers Cookbook ” new and revised. Besides the Amazing Foreword,that explains Betty Crocker understands “your days are fuller and time conscious.” 

This recipe was adapted from ” Betty Crocker Cookbook New and Revised” some changes were made from original.


Cake batter

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup Crunchy Peanut Butter

1 1/3 cup milk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup jelly


1/2 cup pecans

2 tablespoons chopped nuts 

1/3 cup plus packed brown sugar, plus 2 tablespoons

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

4 tablespoon firm butter

Heat oven 350°. Grease and flour 13x9x2 inches pan.

Mix all streusel ingredients until crumbly. ( I used a Pastry Cutter) Set aside.

In the large bowl of your stand mixer with paddle attachment, place flour, baking powder, sugar, and salt.  Mix. 

Place the egg with the milk in the measuring cup, whisk.  Add vanilla stir.

 Add Peanut Butter by the tablespoon to the flour mixture. Beat on low speed for 30 seconds. Then up the speed to Medium high slowly add the milk/egg mixture, blend for one minute.  Srape down the bowl, mix on medium high for an additional one minute.

Spread half of the batter in the greased, floured pan.  Sprinkle half of the streusel . Top and spread the remaining batter, sprinkle with remaining Streusel. Drop 1/4 cup of jelly by teaspoonful onto top. Bake 30-35 minutes. Bake until toothpick inserted in center comes out clean.

Cool in pan on wire rack. Cut into desired square size ( use ruler).  Serve warm or whenever. Store in an air tight container up to 3days or wrap in foil and freeze.

I hope you enjoy this recipe .Keep baking and smile.



1 1/2 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon sugar

3 Tablespoons olive oil

6-9 Tablespoons of Cold Water

3 teaspoons poopy seeds

Sea Salt And Black Pepper

Set oven 425
In a food Processor blend flour, sugar, 3/4 teaspoon finr salt and poppy seeds.
Add 3 Tablespoons oil and 6-9 Tablespoons of Water ( add 5-6 to start) .Pulse until dough forms. On a lightly floured surface, divide the dough in half. Roll out each half thinly with rolling pin. Line two sheet pans with parchment paper.brush the parchment with oilve oil and place the dough on the sheet.brush the top with olive oil and sea salt and pepper. Bake for 15mins.rotating pans halfway. Let cool. Break or cut.

Enjoy the dips , salads, for on the go snacks !


I love olive oil anything especially when it’s used in cake! 

The key to using olive oil when baking is Good Quality Oil. Never extra virgin and not the oil you use for everyday cooking.  You want floral and grassy hints.I promise its worth it .I have used all kinds and learned that everyday olive oil makes the cake very greasy and overpowered by oil.

I have made olive oil cakes with many different spices and citrus. I couldn’t wait to use one of my new favorites Cardamom.

I have a few different olive oil cake recipes. All are different and have a different texture and flavor. This one fell into my lap when I was searching for another recipe altogether. Of course I switched a few things to make it my own . The original is  from City Spoonful by Rachel Harkman.

Check it out. In their version they do not use cornmeal or lemon juice. Harkman also uses a glaze and candied citrus slices. As you know I like simple and more savory then sweet.

Sugar and eggs, dry ingredients separated. 

Cardamom. Store bought ground cardamom is expensive and loses its aroma if not used n a certain amount of time.  I used the whole pods. Place a handful into a hot pan for 30 second-one minute, moving around. This opens the aroma. Place into mortar and crush. On your workspace separate and discard the pods . The cardamom seeds get put into your spice/coffee grinder, pulse and unleash the floral scent.


4 eggs room temperature 

1 cup all natural granulated 

3/4 cup Olive oil ( non extra virgin)

3/4 cup all purpuse flour

1/4 cup cormeal

1/2 teaspoon baking powder 

1/4 salt 

Lemon zest and juice from half

Ground cardamom start with 1/2 teaspoon if new to the spice


Preheat oven 350

Grease a 9 ” cake pan 

Pour lemon juice into olive oil. Set aside.  Combine Flour, baking powder, salt, cardamom, lemon zest. Whisk, Set aside.

In a mixing bowl add eggs and sugar. Beat together unitl pale in color and fluffy.( if it seems thick don’t panic). Slowly pour olive oil/lemon juice into egg- sugar mixture, then beat together gently.( on lowest mixer speed).

Gently fold dry ingridents into the wet, mixing completely. Pour into pan. Bake for 30mins. Test with a toothpick, clean pick, good, batter on pick leave in longer. Let the cake cool in pan before removing.

ENJOY with fruit, whipped cream, yogurt or like me with a Good Cup of Coffee. 

Mexican Chocolate Icebox Cookies

Spicy, Chocolate, and Cookies all in one SIGN ME UP!!!!

I recently got this recipe from Master baker Maida Heatter’s Book of Great Chocolate Desserts.  The original cookie recipe is from Maida’s friend from Guatemala. The great thing about icebox cookies is that you can always prepare them and leave them in the freezer until needed.  Saving time while baking is one of the best things .

These deep chocolate, crispy cookies are a great addition in to your typical cookie tray. They literally spice up the party. The great thing about these Mexican cookies is the heat from the warm spices doesn’t hit until after you swallow. The taste buds kick in in overtime and you really get a nice sensation in your mouth, just enough spice to make you want more . By all means you can lower the amount of spice, but thats not fun.

Icebox Cookies simply mean, its a type of cookie where the dough is formed and chilled before being sliced and baked. 

1 1/2 cup of all-purpose flour 

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt 

Generous pinch of finely ground black pepper 

Generous pinch of cayenne

3/4 teaspoon of cinnamon

1 1/2 ( 6ozs) sticks of butter (room tempearture)

1 1/2 teaspoon vanilla extract

1 large egg (room temparture)

1 cup granulated sugar

Sift together flour, cocoa, salt,!pepper, cayenne,and cinnamon. Set aside.

In the lage bowl of the electric mixer cream the butter. Add the vanilla and sugar, mix throughly. Beat in the egg, then on low speed gradually add the sifted dry ingredients  scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing , if the dough starts to crawl up the beater, remove the bowl mixer and finish mixing by hand I prefer using a wooden spoon for this part.

Lightly flour work surface. Turn the dough out to space, lightly flour hands and with your hands, shape the dough into a cylinder about 10 incges long and about 2inches in diameter. Wrap the cylinder of dough in wax paper and place in the freezer until firm. It can also be kept frozen until you’re ready to bake. Before baking adjust two racks to divide the oven into thirds and preheat to 375 degrees.

Unwrap the dough and with a sharp knife cut into slcies 1/4 thick. place the slices about 2inches apart on ungreased baking pans. Bake 10-11 minutes, reversing the pans top to bottom and front to bake once during baking. The cookies are done when they feel almost firm to touch. let them cool for a few seconds on the pans, remove and transfer to racks to cool, store airtight. Makes 30-40 


Cauliflower Bread 

Easy and Fun.

Cauliflower Rice can be store bought these days in every major super market.  But I still like to do it myself. Almond flour is just pulsed in a food processor until sandy, but can also be store bought. Coconut flour is a must and can be used for many other recipes.  You need it to soak up all the moisture of the Cauliflower.


3 cups Cauliflower rice 

3 TBSP almond flour 

1 TBSP coconut flour 

2 eggs  room temperature 

Salt andPepper 

Seeds of choice to top the bread


If you are ricing the  cauliflower  here’s what to do. Cut a large cauliflower in half, then chop that half into smaller pieces. Place into your food processor. Pulse a few times to get the show on the road. This could be up to 10 pulses. then set on process. Check the cauliflower, you are looking for the resemblance of rice. Next meausure out three cups of cauliflower rice. Place into a large bowl. Add almond flour, coconut flour, and seasoning, Mix. Place the two room temparture eggs* into the bowl and mix well. When all the ingridents are together, place into the refidgerator for at least 5mins*. Now turn the oven on 400°. Prepare a baking sheet with a piece of parchment paper that has been lightly sprayed or oiled. Set aside. After 5 mins take the bowl out of the refidgerator, Mix again . With your hands take a small handful of the mixture, form it into a ball, then flatten with hands. Add any kinds of seed now on top*. Place on the baking sheet , continue this process. Bake on middle rack  for 16-20 mins*. Remove from oven and let cool on tray . Top and serve . Unused bread store in an air tight container or wrap individually in plastic wrap.

* to get eggs room temparture quickly, place under hot water for 5min.

*the reason you are placing in the refidgerator is so that the coconut flour has time to absorb the moisture from the cauliflower.

* add chia, everything mix, poppy etc , or nothing. 

* ovens vary so check after 16mins, mine tends to need more time. I like the tops alittle brown also.

Create a free website or blog at

Up ↑