My Favorite Recipes from 2013
For the past couple of years, I’ve been doing a favorite recipes post at the end of the year. It’s a great place to go to when I want to make something that I already know I’ll love. So here goes.
January – Homemade Cheez-Its. Enough said. This one is self-explanatory. I made cheez-its many many times in 2013. Sometimes we tried different flavor combinations, sometimes we just made them with cheddar and salt and pepper. No matter what ingredients were used, they were always a hit.
February – Ham, Spinach, Goat Cheese, and Bell Pepper Quiche. This quiche might have become a signature recipe for me in 2013. I served it to multiple overnight guests, I made a bunch cooked in muffin pans when my sister had her baby, and Hubby and I enjoyed this on numerous weekend mornings. It is packed with all sorts of ingredients so you don’t even notice that there’s no crust.
March – Funfetti Chocolate Chip Cookies I took my favorite chocolate chip cookies, and made them festive for any occasion by adding sprinkles, white chocolate, and almond extract.
April – Mexican Shrimp Cobb Salad Hubby loves a good Cobb Salad. This one is a Mexican spin on the classic. The recipe makes a HUGE amount of salad, so we’ve served this as a meal when we have friends over for dinner.
May – Snickerdoodle Cheesecake Bars This was a tough month to choose just one favorite. So many of the recipes I posted in May were made over and over throughout the year. There’s no surprise that when you combine cheesecake with snickerdoodles, you’re going to have a winning recipe. If you haven’t tried this recipe yet, add it to your to-do list for 2014.
June – Chocolate Goat Cheese Mousse Tart Chocolate and goat cheese just go so well together. I impressed multiple friends and family members with this tart. I made it with strawberries the first time, then also with raspberries and blackberries. I have to admit, I think my favorite was the blackberry variation.
July – Peach Champagne Sorbet with Thyme I made a LOT of ice cream in July. Well, actually, I made a lot of ice cream all year. But especially during the summer months. I really liked how complex the flavors in this sorbet turned out. It was very light and refreshing on a hot summer day. Man do I miss those hot days now…
August – Caramelized Cherry Cheesecake Ice Cream More ice cream, I know. This was the one recipe I looked forward to trying most out of Jeni’s cookbook and it did not disappoint. Hubby still claims it’s his favorite of the many many flavors of ice cream I made in 2013. I’d say it’s in my top 3. Possibly top 2.
September – Spicy Tomato Jam and Brownie Sundae Ice Cream I had to choose two recipes for September. That brownie sundae ice cream was my favorite ice cream recipe for the year. Probably because a great brownie sundae is my all time favorite dessert. Ever. And that spicy tomato jam? We ate it on EVERYTHING. And then when we ran out, I made more. That cycle has been repeating ever since I first made it.
October – Strawberry Margarita Pie This is another one that shouldn’t need much of an explanation. It’s a strawberry margarita for dessert. With a pretzel crust. I was heavy handed with the tequila since we were enjoying it with adult friends. I want to make this pie again, but in a lime variation (my margarita of choice).
November – Sausage, Kale, and Butternut Squash Stuffing I’m not exaggerating when I say I’ll never try another stuffing recipe in my life. This is it. Period. Done. My grandkids someday will call this grammy’s stuffing. I made a 1/2 batch of it vegetarian this year too and the vegetarian at Thanksgiving really enjoyed it too.
December – Peppermint Patty Fudge The York Peppermint Patty is one of my weaknesses. I used to have a girl who worked for me who kept them in her candy dish. I had to control myself around that candy dish. It was not good. After I made the first batch of this fudge, I turned around and made a second batch. Then I promptly wrapped the fudge up to give to friends so I wouldn’t eat it all.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Hm…domes…good for cupcakes, sorta annoying for layer cakes. 🙂
I wonder if you bumped up the baking temperature a bit, if the cupcakes would have a more dramatic rise? Obviously you’d need to reduce the baking time…but you knew that. 😉
It doesn’t look like any of the white cakes I’ve made in cupcake form have had a nicely domed top, but Dorie’s Perfect Party Cake was the most rounded. It’s a great tasting cake too.
Go-tos are ALWAYS good to find. I’m going to have to try these because I am still on the lookout for a go-to white cake. They look awesome!
These look awesome! I understand your desire for that perfect dome, though.
I’m happy to have one for chocolate cake, but I wish I had more go-tos! I think part of my problem is that I rarely repeat things. I just keep trekking down that endless “to bake” list of mine… Haha
Oh my word! You sound like me talking about “go to” recipes. That is my quest in life…well, in baking anyway. AND white cake is one that I have NOT found a “go to” recipe for and believe me, I have been searching for years. Literally. I also came across Bridgette’s blog where she did the white cake comparisons and I forget which one I chose to make, but I did not care for the results at all. Sigh. I was disappointed because I was certain that I would no longer have to search. I’m still at it. I also agree with you on the dome part. I definitely want my cupcakes to have a dome on them and if they don’t, I consider them a failure – no matter how good they taste. I’m kind of obsessed with the whole doming aspect.
Well, it looks like you have possibly found your “go to” white cake recipe. I guess I will keep searching. Your look amazing. Seriously – I feel like reaching through my computer screen and eating that cupcake that you have cut in half. Yummy!
Good post! Thanks for sharing.
These are beautiful! I also like domed cupcakes, but it never works out that way.
This recipe is my go-to for white cake, too!! I’m so happy to see someone else post about it.
I love the crumb on those!
You might try starting your cupcakes at about 25 degrees more than usual, then when they just start to doom, reduce the temp back down. This has worked for me when I have had a flat top type batter.
I have always had a similar problem so I thought i would do some searching and came upon this comment…
http://cakecentral.com/cake-decorating-ftopict-603740-.html
Give it a try and let us know if it works!
-Vanessa
i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!
i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!
Is this beaten or unbeaten egg whites? Thanks!
where is the recipe for the buttercream?
beantownbaker — March 13th, 2013 @ 8:50 pm
Here is the recipe for the buttercream
Hello. I found your site off pinterest in a continuing search for the perfect white cake. I have possibly a very strange question, and i’m hoping you can help guide me here. I’m doing a birthday cake for my husband and my daughter, and I’m making it a flag inside (red and white layers w/ a blue center circle). my husband loves red velvet, so i’m hoping to do that for the red layers, but i’m having a hard time figuring out the perfect mix of flavors to do the white layers? would this recipe mix well w/ red velvet?
beantownbaker — October 8th, 2013 @ 7:07 pm
I think this recipe would go great with red velvet. I love the idea of a flag cake, although I’ve never made one myself.
My first cake made from scratch and this recipe made it a success. Super happy with the results. Thank you!
beantownbaker — November 11th, 2013 @ 9:09 pm
So glad you enjoyed the recipe! Great job in taking on the challenge of making a cake from scratch.
Hi! I found this recipe whilst searching for one to make a purple ombre layer cake for my best friend’s birthday. However, I am from the UK and whilst having US measuring cups, I don’t really know what cake flour is? I’m sorry if this sounds ridiculous but we don’t have it over here! Can I use Plain Flour instead as the recipe includes a raising agent? And is it the cake flour that gives the cake its white colour? Please help! Kindest regards, Naomi x
beantownbaker — September 2nd, 2014 @ 7:20 pm
The white color of the cake comes from the fact that there are no egg yolks in the recipe. I have never substituted anything for cake flour, but here is what Joy the Baker has to say about it: http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/
Hi, I’m baking a bday cake for my sis and I’m attempting to make the purple ombré cake too. Will be using the white cake recipe. Just wondering
1. Can I still use the same 24 cupcakes quantity to make 3 layers of 6″ round cakes?
2. Would the cake be still moist if I bake the cake 1 day ahead?
Thank u so much!