Ask Donna

09/06/2025

Quintell Newsome Preheat your oven to 350°F (175°C).
Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
2. Make the Pecan Topping
In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar until smooth and fully combined.
Pour the brown sugar mixture evenly into the bottom of the prepared cake pan.
Arrange the pecan halves (or chopped pecans) in a decorative pattern on top of the brown sugar mixture.
3. Prepare the Cake Batter
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
4. Assemble and Bake
Carefully pour the cake batter over the pecan topping in the pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
5. Invert and Serve
Run a knife around the edges of the pan to loosen the cake.
Place a serving plate upside-down over the pan and carefully invert the cake onto the plate.
Gently lift the pan to reveal the beautiful caramelized pecan topping.
Serve warm or at room temperature and enjoy every bite of this nutty, buttery delight!
Perfect as a standalone dessert or paired with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Tips for Success
Use Fresh Ingredients: Fresh pecans and high-quality butter make a noticeable difference in flavor.
Toast the Pecans: Lightly toast the pecans before arranging them in the pan for added depth and aroma.
Switch Nuts: Substitute pecans with walnuts, almonds, or hazelnuts for variety.
Store Leftovers: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat gently in the microwave before serving.
Ingredients You’ll Need
For the Topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1 cup pecan halves (or chopped pecans)
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk (or buttermilk for added richness)

08/14/2025

I’m here with a fabulous recipe: “Lemon Poppy Seed Roll Buns” 🍋
They are so delicious, I absolutely recommend you try them!
Make a big batch in a large baking dish 🤗

🍋 Lemon Poppy Seed Roll Buns

For the Dough:

* 1 cup warm milk
* 1 packet (10 g) dry yeast
* 1/3 cup (66 g) granulated sugar
* 4 1/3 cups (574 g) all-purpose flour
* 3 tablespoons poppy seeds
* 1 teaspoon salt
* ½ cup (1 stick, 113 g) unsalted butter, at room temperature
* 3 large eggs, at room temperature and lightly beaten

Combine all the dough ingredients in a mixing bowl and knead until you get a nice smooth texture.
Transfer the dough to a lidded container and let it rise.
While the dough is proofing (about 35–40 minutes), prepare your lemon cream.

🍋 Lemon Cream Filling (can be made a day in advance):

* 135 ml (½ cup) milk
* 95 ml (⅓ cup + 1 tbsp) lemon juice
* 100 g (½ cup) sugar
* 32 g (¼ cup) cornstarch
* 28 g (2 tbsp) unsalted butter, at room temperature
* A pinch of turmeric powder (for color)

1. In a saucepan, whisk together the milk, lemon juice, sugar, and cornstarch.
2. Cook while stirring until it starts to boil, then continue cooking for about 1 more minute.
3. Remove from heat and add the butter.
4. Stir until the butter is fully melted.
5. Add a pinch of turmeric for color.
6. Transfer to a bowl, cover the surface with plastic wrap, and chill.
7. Once cooled, blend in a food processor or use a hand blender until smooth.
(You can add a few tablespoons of milk to adjust the consistency.)

🌀 Assembly:

* Roll out the proofed dough on your work surface.
* Spread the lemon cream over it and roll it up tightly.
* Cut into rolls using a string or sharp knife and place them in a large baking dish, leaving some space between each.
* Let them rise again for 20–25 minutes.
* Bake in a preheated oven at 180°C (350°F), top and bottom heat, for 25–30 minutes.
🍋 For the Glaze:

* 200 g cream cheese
* 50 g butter, at room temperature
* ½ cup (120 ml) powdered sugar
* 2 tablespoons (30 ml) lemon juice

Mix all glaze ingredients in a bowl until smooth. (Do not bake this!)

Optional Tip:
If cream cheese glaze feels heavy, just mix powdered sugar with a bit of milk to make a thick icing, and drizzle it over the rolls in a zigzag pattern 🤗

Top the baked rolls with glaze and grate some fresh lemon zest on top.
Enjoy!💛🍋🌸

07/13/2025

🥒🍅 Refreshing Marinated Cucumber, Tomato & Onion Salad – Your Summer Go-To! ☀️🧅

This crisp, tangy, and juicy salad is the perfect side dish for hot days! It’s super easy to throw together, and the longer it marinates, the better it tastes. Great with grilled meats, sandwiches, or as a light, refreshing snack on its own! 😍

🌿 Ingredients:

2 large cucumbers, thinly sliced (peeled or unpeeled)

3–4 ripe tomatoes, cut into wedges or slices

1 red onion, thinly sliced

1/2 cup white vinegar or apple cider vinegar

1/4 cup water

2–3 tablespoons sugar (adjust to taste)

1/4 cup vegetable oil or olive oil

Salt & pepper to taste

Optional: chopped fresh herbs (parsley, dill, or basil)

👩‍🍳 How to Make It:

In a large bowl, combine the cucumbers, tomatoes, and red onion.

In a separate bowl or jar, whisk together vinegar, water, sugar, oil, salt, and pepper until the sugar dissolves.

Pour the marinade over the veggies. Mix well to coat everything evenly.

Cover and refrigerate for at least 1 hour to let the flavors soak in.

Before serving, give it a quick toss and sprinkle with fresh herbs if using.

💡 Tips:

Tastes even better the next day!

Use cherry tomatoes for extra sweetness and color.

Perfect for BBQs, picnics, or meal prep.

🥒🍅🧅💦

04/25/2025

The BEST read - a must read:

Pope Francis wrote this in the Hospital. ❤️

“The walls of hospitals have heard more honest prayers than churches...
They have witnessed far more sincere kisses than those in airports...
It is in hospitals that you see a homophobe being saved by a gay doctor.
A privileged doctor saving the life of a beggar...
In intensive care, you see a Jew taking care of a racist...
A police officer and a prisoner in the same room receiving the same care...
A wealthy patient waiting for a liver transplant, ready to receive the organ from a poor donor...
It is in these moments, when the hospital touches the wounds of people, that different worlds intersect according to a divine design. And in this communion of destinies, we realize that alone, we are nothing.
The absolute truth of people, most of the time, only reveals itself in moments of pain or in the real threat of an irreversible loss.
A hospital is a place where human beings remove their masks and show themselves as they truly are, in their purest essence.
This life will pass quickly, so do not waste it fighting with people.
Do not criticize your body too much.
Do not complain excessively.
Do not lose sleep over bills.
Make sure to hug your loved ones.
Do not worry too much about keeping the house spotless.
Material goods must be earned by each person—do not dedicate yourself to accumulating an inheritance.
You are waiting for too much: Christmas, Friday, next year, when you have money, when love arrives, when everything is perfect...
Listen, perfection does not exist.
A human being cannot attain it because we are simply not made to be fulfilled here.
Here, we are given an opportunity to learn.
So, make the most of this trial of life—and do it now.
Respect yourself, respect others. Walk your own path, and let go of the path others have chosen for you.
Respect: do not comment, do not judge, do not interfere.
Love more, forgive more, embrace more, live more intensely!
And leave the rest in the hands of the Creator.”
—Pope Francis

03/30/2025

INA GARTEN CHOCOLATE CAKE:
Ingredients

Butter and flour, for greasing pans
1-3/4cups all-purpose flour
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Frosting:

6 ounces good semisweet chocolate (Ina recommends Callebaut)
2 sticks unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1-1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Tools You’ll Need

8-inch cake pans: It seems like a 9″ cake pan is close enough—but using a larger cake pan will create thin layers. For optimal height, use two 8″ cake pans.
KitchenAid Sifter & Scale attachment: This KitchenAid attachment is a splurge at $129, but it’s a must for bakers who want to work quickly.
Offset spatula: The Taste of Home Test Kitchen cooks use an offset spatula for a picture-perfect frosting finish.
Directions

Step 1: Get ready to bake

I started by prepping my pans and ingredients. First, I preheated the oven to 350°F. Next, I used butter to grease two 8-inch by 2-inch round cake pans, then I placed a parchment circle on the bottom of the pan, buttered the paper, then lightly coated the surface with flour. (If you’ve never done this before, check out our no-fail guide to how to grease a cake pan.)

Next, I measured out all of my ingredients. This technique, called mise en place, may create a few extra dishes, but it makes the baking process a whole lot easier. When everything is pre-measured there’s no need to stop and level a cup of flour or worry that you forgot to add an ingredient.

Step 2: Sift dry ingredients

Once my ingredients were ready to go, I used my KitchenAid Sifter & Scale attachment to quickly combine the flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of my stand mixer. I mixed the dry ingredients on low until they were well combined.

You can use a traditional sifter or even a mesh sieve if you don’t have one of these fancy KitchenAid attachments.

Step 3: Combine wet ingredients

Then, in a separate bowl, I combined the buttermilk, oil, eggs and vanilla. Before adding the buttermilk I made sure to give it a few quick whisks since Ina specifically mentions in the ingredients section that the buttermilk needs to be shaken. I turned my mixer back on low, then slowly incorporated the wet ingredients with the dry.

Editor’s Tip: Buttermilk is an invaluable baking ingredient. It adds a hard-to-put-your-finger-on (but delicious) flavor while also creating a more tender cake.

Step 4: Add the secret ingredient

At this point in the recipe, the batter looked (and smelled!) delicious—but I still hadn’t added Ina’s secret ingredient: freshly brewed hot coffee. With my mixer on low, I added the coffee until it was just combined.

Don’t miss all our secret baking tips to take your treats from good to great!

Editor’s Tip: Adding coffee to your chocolate cake won’t make it taste like mocha. Instead coffee and instant espresso help to accentuate chocolate’s natural flavors.

Step 5: Bake

I divided the batter between my prepared cake pans and popped them in the preheated oven. As I poured the mixture, I realized that the batter was really runny. It made sense—since the recipe called for 2-1/2 cups of liquid—but I was a touch concerned that the cakes wouldn’t firm up.

Step 6: Remove the cakes

After 35 minutes, I checked on the cakes—and they were perfect! Clearly, I had nothing to worry about. Ina knew what she was doing. I set my timer again—this time for 30 minutes—to let the cakes cool. Once time was up, I worked a butter knife around the edge of each pan to help loosen the cakes, then flipped them onto a wire rack to cool.

Step 7: Melt chocolate

While the cakes cooled, I started on Ina’s chocolate buttercream frosting. First, I chopped and melted the chocolate in a double boiler. If you don’t have a double boiler, it’s super easy to make one. All you need to do is nestle a heat-proof bowl over a few inches of simmering water. And, voila! Double boiler. Once the chocolate melts, set it aside and let it cool to room temperature.

Learn how to make Ina Garten’s outrageous brownies and more easy ways to melt chocolate.

Step 8: Beat butter until fluffy

For the next step, I used a hand mixer to beat the butter on medium speed until it was light and fluffy. About three minutes should do it. Then, I added the vanilla and continued to beat for another three minutes.

Now, you likely noticed that the original Ina Garten chocolate cake recipe calls for an egg yolk. I chose to omit this ingredient because the FDA recommends cooking egg yolks until firm. If you choose to add the egg yolk, you’ll end up with a richer, more decadent frosting. But honestly, it tasted great without the yolk, too.

Step 9: Finish the frosting

When the butter and vanilla was light and fluffy, I added the confectioners’ sugar and mixed it until creamy.

Then, I measured out 2 teaspoons of hot tap water, and dissolved the instant coffee powder in it. While continuing to beat on a low speed, I added the chocolate and coffee to the butter, mixing until blended.

Step 10: Frost the cake

Since the frosting contains melted chocolate, it firms up the longer it sits, so I knew I needed to work quickly. I started by placing four small pieces of parchment paper on the edges of my cake plate. These would catch any frosting drips and keep my cake plate clean as I worked. It’s a frosting technique the Taste of Home Test Kitchen uses.

I placed the first cake, flat side up, on my plate. I used an offset spatula to spread a generous layer of frosting over the first layer. Then, I placed the second cake on top of the frosting layer. I used my spatula to frost the top and sides of the cake. After smoothing the surface, I created texture by gently working my spatula from side to side, creating waves in the icing. To finish, I slid the parchment pieces out from under the cake. Want to try more recipes? Learn how to make chocolate cake from Matilda.

Check out more of the Test Kitchen’s frosting tips for a stunning cake.

The Verdict

Ina Garten chocolate cake

03/30/2025

One-Bowl Chocolate Cake With Chocolate Frosting
This easy, impressive layer cake is perfect for any occasion.

By Martha Stewart
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Yield: 12 Serves
Ingredients
Softened unsalted butter, for pans

1 ½ cups unbleached all-purpose flour, plus more for pans

1 ½ cups sugar

¾ cup Dutch-process cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

1 ¼ teaspoons kosher salt (we use Diamond Crystal)

2 large eggs, room temperature

¾ cup low-fat buttermilk, room temperature

¾ cup hot tap water

2 teaspoons pure vanilla extract

6 tablespoons vegetable oil

Chocolate Frosting (Optional)
2 1/4 cups confectioners sugar

1/4 cup unsweetened cocoa powder

1 pinch salt

6 ounces cream cheese

1 1/2 sticks unsalted butter

9 ounces bittersweet chocolate

3/4 cup creme fraiche

Directions
Preheat oven, prep pans, and combine dry ingredients:
Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add wet ingredients:
Whisk in eggs, buttermilk, water, vanilla, and oil.

Move batter to pans and bake:
Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes.

Cool cakes on rack:
Transfer pans to a wire rack; let cool 15 minutes.

Remove cakes from pans and cool:
Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.

Trim top layer:
For a more refined look, trim the domed top of the cake so it is flat before layering and frosting.

Combine sugar, cocoa, and salt for frosting (optional):
Sift together sugar, cocoa, and salt.

Mix cream cheese and butter:
Beat cream cheese and butter with a mixer on medium-high speed until smooth.

Add sugar-cocoa to butter mixture
Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined.

Add chocolate:
Pour in chocolate in a slow, steady stream.

Mix in crème fraîche:
Add crème fraîche; beat until combined.

Fill cake with frosting:
Spread 1 1/2 cups frosting over top of one cooled cake layer.

Assemble cake:
Top with remaining layer.

Add crumb coat:
Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat."

Frost cake:
Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting.

Storing One-Bowl Chocolate Cake

Store the frosted cake at cool room temperature for a couple of hours. For longer storage, keep in the refrigerator and remove from the fridge one hour before serving.

Leftovers should be covered, refrigerated, and used within 3 days.

Cupcake Variation

You can also use this cake batter to make two dozen cupcakes: Fill lined cupcake tins two-thirds full and bake for 20 minutes, rotating once.

03/08/2025

Limoncello Mascarpone Cake – A Citrus Delight! 🍋✨
This cake is a celebration of bright flavors and creamy textures, perfect for any occasion. The combination of mascarpone and limoncello creates a luscious filling that will transport you to a sun-drenched Italian terrace with every bite!
🛒 Ingredients:
1 cup mascarpone cheese
1/2 cup limoncello liqueur
1 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
Powdered sugar for dusting (optional)
Lemon slices and mint leaves for garnish (optional)

03/01/2025

Everyday take the best vitamins available. Shaklee is rated 8.9/10 compared to Kirkland vitamins that rank 1.8/10. If you’re taking them, why not take the best?

02/22/2025

Sourdough discard cinnamon rolls 🤤

Ingredients:

Dough:
1c & 2tbsp milk (warm)
1 1/4 tsp active dry yeast or sourdough discard
3 tbsp butter (melted and slightly cooled)
1/4c white sugar
1 large egg (room temp and lightly beaten)
200g sourdough discard (room temp)
4 1/2 cup all purpose flour
3/4 tsp salt (I used pink Himalayan)

Filling:
3 tbsp cinnamon
2 tbsp butter (melted to spread on dough)
1c sugar (preferably brown but I used white and they turned out great)

Instructions:
-In a large bowl combine well milk, yeast, egg, butter, sourdough discard, sugar, flour, and salt. If you have a stand mixer mix on medium for 2 minutes with dough hook attachment or until your dough forms a smooth ball, I kneaded mine by hand though for 5 minutes.
-Cover and let sit for 60-90 minutes at room temp or until dough has doubled in size
-Mix together your cinnamon sugar mixture and melt your butter
-Lightly flour your work surface or use parchment paper and roll out your dough into a thin rectangle around a 1/4 inch thick
-Spread butter evenly on the dough then add cinnamon sugar mixture evenly as well
-Grease or butter a 9x13” baking dish
-Cut dough into strips using a pizza cutter and roll into spirals
-Place rolls into baking dish, cover and let rise again for 1.5-2hrs or place in the fridge overnight. Rolls should be slightly puffy when rise is done but may not have doubled in size.
-If baking after 2nd rise, preheat oven to 400 degrees Fahrenheit for 16-20min. If baking from the refrigerator preheat oven to 375 and bake for 20-25min.
-When done, remove from oven and top with cream cheese frosting (you can make your own or use store bought I used store bought so I don’t have a recipe for frosting.

02/14/2025

Always searching for the perfect sugar cookie

You cannot beat a homemade sugar cookie with a crisp edge and a soft center. These are the BEST! Topped with my favorite cream cheese frosting and sprinkles, these sugar cookies are a tried and true favorite.