Made. by Lia, Everyday Craft Baking by Lia Holter, Reviewed

Growing up in a suburb of St. Louis, I’ve always had a soft spot for local gems, so discovering Made. by Lia, Everyday Craft Baking by Lia Holter, the heart and soul behind the adorable Made. by Lia bakery, felt like a homecoming. As someone who doesn’t consider herself to be a master baker (though I dabble), I was drawn to this book not just for its recipes but for the warmth and nostalgia Lia pours into every page. Her story, rooted in family, community, and a triumphant win on “Next Great Baker" resonates deeply, especially since her bakery is in the very suburb where I spent my childhood.

What I love most about this book is how approachable it feels. The recipes, from crowd-pleasing Lemon Blueberry Scones to the indulgent Chocolate Cherry Birthday Cake, are written with such clear, concise instructions that even a baking novice like me feels confident tackling them. The Birthday Cake Scones? Adorable and drool-worthy. The Butter Biscuits? They’re on my to-bake list this week, and just looking at the photos makes my mouth water. Lia’s ability to balance simple and complex recipes ensures there’s something for everyone, whether you’re a seasoned baker or just starting out.

The book’s design is a thoughtful touch, especially for someone like me who appreciates readability as I get older. The sans-serif font is large, clear, and easy on the eyes—perfect for flipping through while covered in flour. I was also thrilled to see vegan and gluten-free options, making this a cookbook that truly welcomes all bakers. The chapters on scones and cakes stole my heart, particularly the Chocolate Peanut Butter Cake, which had me practically licking the page.

Lia’s passion for baking as a craft shines through, and her professional tips make you feel like she’s right there in the kitchen with you. This book isn’t just about recipes; it’s about creating memories, sharing love through food, and embracing the joy of baking. It’s become a staple in my kitchen, and I can’t wait to pass these recipes on to my own family.

 You can order a copy here.

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 Disclaimer: I received a complimentary copy of this book from Ready Press Publishers in exchange for my honest review.

Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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Cupcakes for Any Occasion, Reviewed

 

Cupcakes for Any Occasion by Rachel Lindsay, a.k.a. “Caked by Rach” to her over three million social media followers, is a delightful and inspiring guide that transforms cupcake baking and decorating into an accessible, joyful experience, and this is something I do not say lightly. As someone who typically dreads baking — I do it, but I don’t like it — I found myself genuinely excited to try the recipes and designs in this book. Without hesitation, I can say this is the best cupcake book I’ve encountered, perfect for novices and seasoned bakers alike.

The book features 20 delectable cupcake and frosting recipes, paired with over 50 creative decorating projects tailored for holidays, birthdays, weddings, baby showers, and more. From whimsical Halloween ghosts and festive Christmas trees to charming butterflies and even playful spaghetti and meatballs designs, Lindsay’s creations are as imaginative as they are approachable. (Her skull cupcakes really spoke to me.)

Each project is accompanied by detailed, step-by-step photography and straightforward instructions, making complex-looking designs achievable for bakers of all skill levels. If you’ve ever wondered how to properly use a pastry bag, your questions are answered here — that alone, in my opinion, is worth the price of the book.What sets this book apart is its focus on simplicity and affordability. Lindsay uses basic tools and techniques that anyone can master. The recipes for cupcake bases and buttercream frostings are versatile, allowing endless mix-and-match possibilities to suit any occasion. Her clear guidance on essential baking and decorating methods ensures that even those with no prior experience—like myself—can produce stunning, professional-looking results.For added value, pairing the book with Lindsay’s online videos (Instagram and YouTube) enhances the learning experience, offering visual demonstrations that complement the written instructions.Cupcakes for Any Occasion is a foolproof guide that delivers. Whether you’re a reluctant baker or a cupcake enthusiast, this book will leave you eager to whip up your next batch of show-stopping cupcakes. Highly recommended for bakers of all ages and skill levels!

You can order your copy here.

 Many thanks to NetGalley and the publisher who provided me with an advanced digital copy in exchange for an honest review. 

 As an Amazon Associate I earn from qualifying purchases.

Peach Butter Dip Biscuits

 

I am a big fan of butter dip biscuits. Prior to making these I have made the original recipe, the Cheddar Bay recipe, and the blueberry recipe. Having tasted all of those, I can say with certainty, that these are my absolute favorites. They go together easily, and in just over half an hour you will have a delicious breakfast treat, salad accompaniment, or, with a scoop of ice cream, a wonderful dessert. I altered the glaze by replacing the 3 tablespoons of milk with an equal amount of peach schnapps. Outstanding! It doesn’t taste boozy, just gives it loads of delicious flavor. If you don’t want to take this route, use milk instead of the schnapps.

Peach Butter Dip Biscuits

For the biscuits:

½ c. (1 stick) unsalted butter

2½ c. flour

¼ c. sugar

1 T. aluminum free baking powder

2 c. heavy cream

1 t. vanilla extract

1 15.25-oz. can diced peaches, drained and patted dry

1 c. powdered sugar

3 T. Peach Schnapps

 For the biscuits:

 Preheat oven to 450°F. Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside.

 In a medium bowl, whisk together the flour, sugar and baking powder.

Pour in heavy cream and vanilla extract. Stir until a sticky dough forms. If batter still looks dry, add a bit more of the heavy cream until you have a sticky dough.  Gently stir in diced peaches.

 Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly as well as you can.

 Cut the dough into 9 squares. This is not optional. It aids in cutting the biscuits after they are baked. Bake on the middle oven rack for about 30-35 minutes, rotating dish once during baking. If the top gets too dark, cover with a piece of foil. I never do that because I like my top a bit crunchy. Biscuits should be golden brown and when you insert a toothpick in the center to check for doneness.

For the icing:

 In a bowl, whisk together powdered sugar and schnapps. Drizzle on top of the warm biscuits.

 Allow the biscuits to cool slightly then slice and serve.

  As an Amazon Associate I earn from qualifying purchases.

Chocolate Chip Cookie Cake

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Tuesday of this week was World Chocolate Day, and as a celebrator of such holidays, I felt I owed it to myself to make something special to enjoy. My favorite dessert (as you should know if you’ve been reading me for a while) is cookies, but I tend to not like baking them because all of the forming of those little mounds of doughy lusciousness gets on my nerves. This recipe, from Cookies & Cups is genius. All the deliciousness of a chocolate chip cookie — crispy on the outside, chewy on the inside — is here in convenient cake form. Look at this beauty! Is it adorable, or what? It’s perfect for one (it freezes beautifully), perfect to give as a gift, great to serve for company, and will surely delight both young and old, this is a winner all around. There is no need to frost it if you’re in a hurry, the original recipe did not call for frosting, but I cannot resist a piping bag or Wilton number 1M tip so, using the luscious Creamy White Almond Frosting that goes with my white chocolate wedding cake, I did so. I also had these for breakfast one day. Why not?

Chocolate Chip Cookie Cake
From Cookies & Cups

¾ c. salted butter, room temperature
¾ c. light brown sugar
¼ c. granulated sugar
1 egg plus 1 egg yolk
2 t. vanilla extract
¾ t. baking soda
½ t. kosher salt
1 2/3 c. flour
1 ½ c. semi sweet chocolate chips

Preheat oven to 350° F. Coat a 9-inch spring form pan with baking spray; set aside.

In a large mixing bowl, beat together butter, brown sugar, and granulated sugar on medium speed for two minutes. Add whole egg, yolk, vanilla, baking soda, and salt, and beat for 30 seconds until smooth, scraping the sides of the bowl as you go. With mixer set to low, slowly add flour, beating just until combined. Stir in chocolate chips.

Press the cookie dough evenly into the prepared pan. Bake for 20 to 25 minutes until the edges are set and the top is no longer glossy in appearance. Don’t over bake or you will end up with a dry cookie cake.

Allow the cookie cake to cool in the pan completely. Remove the sides of the pan, and, if desired, transfer to a serving platter.

Decorate with frosting if you so choose. Slice and enjoy.

White Almond Snack Cake

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I like cake. I like white cake. I like bakery cake. I like wedding cake. My mother found this exasperating, because she didn’t think any of those cakes had much taste. I thought the taste was subtle, but wonderful. I’m not going to give you the whys and wherefores as to how much I love cake; you can read about that in my post about the White Almond Cake. No, today I’m going to give you a mini version of that White Almond Cake in this White Almond Snack Cake. Now, I’m going to be honest with you, it is a bit of work, but then isn’t everything? The plus here is that it only makes a small cake, and you don’t have to deal with stacking layers. This cake also makes wonderful petit fours if you’re looking to do that for a shower, tea party, or children’s party. All you need to do is cut these into small squares. Then get yourself a can of white icing, put it in the microwave for a minute, stir it up, and pour it over all of those little cake cubes. Allow the icing time to dry, and you will have the most precious little cakes, and can decorate them as you see fit. I just used a star tip to decorate this one. I made it for myself, but just because I did, doesn’t mean it can’t be pretty.

White Almond Snack Cake

½ c. butter, softened

1 c. granulated sugar

½ c. whole milk, room temperature

1 t. clear vanilla flavoring

¼ t. pure almond extract

1½ c. cups cake flour

2 t. baking powder

4 egg whites, room temperature

Preheat oven to 350°F. Spray an 8” x 8” pan with Baker’s Joy; set aside.

In the work bowl of a stand mixer, beat butter at medium speed until creamy.  Gradually add sugar, beating until light and fluffy, 5-7 minutes.

Stir together milk, vanilla, and almond extract. Sift together flour and baking powder. With mixer set on low, alternately add flour and milk mixture, beginning and ending with flour. Beat until just blended.

In a separate bowl, beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pan.

Bake at 350°F for 35-38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.

Frost with Almond Butter Cream Frosting

Almond Butter Cream Frosting

3 c. confectioners’ sugar

1/3 c. unsalted butter, room temperature

1 t. clear vanilla flavoring

½ t. pure almond extract

1 to 2 T. whole milk

Beat together sugar and butter in a large mixing bowl until creamy. Add remaining ingredients and beat at high-speed for five minutes, until light and fluffy, add more milk to thin, if necessary.

Cheddar Bay Biscuits Copycat

I mentioned in yesterday‘s Colcannon Soup post that a slab of Irish Soda Bread goes very well alongside this delicious and hearty soup. Well, yes it does, but I didn’t have any Irish Soda Bread. I did, however, have a huge craving for the Cheddar Bay Biscuits that makes Red Lobster well worth a visit, so decided to make my own. Oh, momma, these are heavenly! And they’re so easy, and you can eat them in your pajamas without having to get into the car and drive to Red Lobster. Give them a try! No doubt you probably have all the ingredients already on hand. You won’t be sorry.

Cheddar Bay Biscuits Copycat

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
Pinch of Old Bay seasoning

Heat oven to 425° F.

In a medium mixing bowl, stir together Bisquick, milk, cheese, garlic powder, and Old Bay until a soft dough forms.

Drop by 1/4-cupfuls (I used an ice cream scoop) onto a Silpat or parchment-lined baking sheet.

Bake 12-15 minutes or until golden brown.

Brush or spoon Herb Butter Topping over hot biscuits before removing from cookie sheet.

Herb Butter Topping

3 tablespoons unsalted butter, melted

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

Pinch paprika

Stir together and brush onto hot biscuits.

PRINT RECIPE

For more delicious copycat recipes, I recommend this book:

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Funtastic Friday
Best of the Weekend
Pink Saturday

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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Fruit & Spice Cookies

As I've mentioned on this blog ad nauseam, I am not a baker. But, I am an eater who loves her cookies, and if I'm not going to bake them, who will? The other day I had a hankering for a fruity, spicy, nutty cookie. Something that was really tasty, and a cross between a Joe Frogger and a raisin cookie. So, I grabbed a couple of familiar recipes, substituted here and there, based upon what I had in the pantry, and came up with these. I’m quite pleased! Normally, I don't like a softer cookie, but when it comes to a spicy cookie with a light molasses base, soft and chewy is good. Because this is a recipe I just pulled out of my head, feel free to substitute the walnuts for pecans, and the mixture of currants and golden raisins that I used (that is all that I had at the time) for a full cup of any type of fruit that you have on hand. If you like cookies with lots of taste, you'll enjoy these.

Fruit & Spice Cookies

½ cup salted butter, softened

1 cup firmly packed brown sugar

1 tablespoon molasses

1 large egg

2 tablespoons water

1½ cups all-purpose flour

1 teaspoon unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

¾ cup currants

¼ cup golden raisins

½ cup walnut halves

Preheat oven to 375°F.

Spray baking sheets with Pam, or line with parchment or a Silpat.

In a large mixing bowl, combine butter, brown sugar, and molasses. Beat on high until light and fluffy. Add egg and water, and beat to combine.

In a medium bowl whisk together flour, cocoa powder, baking soda, cinnamon, salt, nutmeg, and cloves. Gradually add flour mixture to butter mixture, beating well. Stir in fruits and nuts.

Using a cookie scoop, drop dough 2 inches apart onto prepared baking sheets.

Bake until edges are golden brown, approximately 12 minutes. Transfer to racks and let cool completely.

PRINT RECIPE

This post is linked to:

Full Plate Thursday

Home Sweet Home
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Foodie Friday & Everything Else
Wildly Original
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Family Joy Blog Link Party
Simple Saturday Blog Hop
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