Jennifer Moorman's Blog, page 3

Pistachio Macarons from Mystic Water

Celebrate St. Patrick’s Day with Pistachio Macarons inspired by the Mystic Water Series!

Strawberry Pop Tarts

Strawberry Pop Tarts Inspired by A Slice of Courage Quiche

Buttermilk Biscuits

Southern Buttermilk Biscuits: Inspired by The Magic All Around

In my magical realism novel, The Magic All Around, the Russell house is filled with more than just stories and secrets—it’s filled with the smell of freshly baked Southern Buttermilk Biscuits. These golden, flaky treats are a family staple, baked with love and shared with laughter around their kitchen table.

There’s something magical about the process of making biscuits. Maybe it’s the way the buttermilk blends with the flour, or the methodical rolling of the dough. Or maybe it’s the way the warm, buttery aroma wraps around you like a cozy blanket, promising comfort and connection.

For the Russells, biscuits are more than food—they’re a symbol of togetherness. The simple act of sharing them creates a sense of home, even when life feels unpredictable or chaotic.

I want to share this bit of magic with you. Here’s a simple recipe to bring that cozy, comforting vibe into your own kitchen.

Southern Buttermilk Biscuits

 

Prep: 20 mins

Chill: 10 minutes

Cook: 15–18 mins

Total: 45 mins

Yield: 10 biscuits

 

Ingredients

 6 cups (722g) all-purpose flour  

2 tablespoons (26.62g) baking powder 

2 teaspoons (11.84g, fine ground) salt 

½ teaspoon (1.7g) baking soda 

12 tablespoons (170.17g) unsalted butter, cut into thin slices 

2 cups (490g) cold buttermilk 

buttermilk for brushing 

 

Directions

1.     Line a baking sheet with parchment paper for easy cleanup. Parchment paper will yield a crunchy bottom for your biscuit, whereas a silicon mat will not.

2.     Whisk flour, baking powder, salt, and baking soda together in a large bowl.

3.     Work the butter into the flour mixture using your fingers, a fork or pastry blender; your goal is an evenly crumbly mixture. The pastry blender works best and distributes the butter more evenly without melting it.

4.     Drizzle the buttermilk evenly over the flour mixture. Using a wooden spoon, mix quickly and gently for approximately 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in a little more buttermilk — up to an additional 2 tablespoons (28g) to make it cohesive. Dough will be a little sticky.

5.     Turn dough onto a lightly floured work surface, and pat together into a rectangle approximately 12 x 6 inches (30 x 15 cm). Flour your hands as needed.

6.     Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Do this as quickly as possible as to not melt the butter or warm the dough too much.

7.     Place the dough on a lightly floured work surface. Pat it into a rough rectangle 1" thick (2.25 cm). Fold it into thirds like a letter, and press gently with floured fingers until the dough is 1" thick again. Repeat this process one more time.

8.     Cut the dough into 10 circles with a 2.5" cutter for traditional round biscuits.

9.     Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with buttermilk, to enhance browning. Chill in refrigerator for 10 minutes.

10. Preheat oven to 425 degrees F (220 degrees C) while biscuits chill in refrigerator.

11. Bake in the preheated oven until lightly browned, approximately 15 minutes. You might need up to 18 minutes. Remove them from the oven, and serve warm.

12. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.

Notes:

·      Substitute whole milk, light cream, or heavy cream for the buttermilk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much.

·      Placing cut biscuits closer together (with 1/4" of space between them) will help them rise higher and straighter; they'll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1" apart on the baking sheet so the oven's heat can reach their sides.

 

Chocolate Peanut Butter Pretzel Cake

Chocolate Peanut Butter Pretzel Cake: A Sweet Adventure from  The Baker's Man  Kitchen

Baking, much like life, doesn’t always go as planned—and that’s okay! Just ask Anna from The Baker's Man. With her wonderfully imperfect approach to baking, Anna teaches us that some treats turn out as showstoppers, while others . . . well, let’s just say they have character.

This Chocolate Peanut Butter Pretzel Cake is inspired by Anna’s philosophy: embrace the process, have fun, and don’t stress over perfection. With its rich chocolate layers, creamy peanut butter frosting, and a salty pretzel crunch, this cake is a little sweet, a little salty, and totally satisfying—even if your frosting ends up a little crooked or your pretzels don’t line up just right.

Here’s the thing: the joy is in the journey. Whether you’re a seasoned baker or a kitchen newbie, this cake is a chance to get messy, experiment, and create something uniquely yours. And while it’s cooling, why not dive into Anna’s magical story in The Baker's Man? Who knows—you might just discover a sprinkle of magic in your own kitchen.

Ready to bake? Preheat your oven, grab your favorite mixing bowl, and let’s make something deliciously imperfect together. Oh, and don’t forget to share your creations—crooked frosting and all!

Happy baking and happy reading!

Chocolate Peanut Butter Pretzel Cake

Serves: 12

Level of Difficulty: Average

Ingredients

For the cake:

3 c cake flour

¾ c unsweetened natural cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp instant espresso powder

1 c (2 sticks) unsalted butter, at room temperature

1 ½ c packed light brown sugar

1 ½ c white sugar

4 large eggs, at room temperature

1 tbsp butter vanilla extract (or pure vanilla)

2 c buttermilk

For the salted peanut butter buttercream frosting:

2 c (4 sticks of unsalted butter, at room temperature)

1 ½ c smooth, all-natural peanut butter

½ tsp salt

1 tbsp butter vanilla extract (or pure vanilla)

4 c confectioners’ sugar

1 c heavy cream (or more as needed)

For decoration:

1 c pretzels, coarsely chopped

6 oz dark chocolate, coarsely chopped

a handful of dry roasted peanuts

a few handfuls of whole mini pretzel twists

How to Make

For the cake:

Preheat the oven to 350 degrees F. Grease 3 8-inch baking pans.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

In an electric mixer, beat the butter and sugars together on medium speed until butter is fluffy, 5-7 minutes.

Add the eggs, one at time, making sure each egg is incorporated before adding the next one.

Beat in vanilla.

With the mixer on low, add half of the flour mixture. Mix until combined.

Add the buttermilk in a slow steady stream until mixed.

Add the remaining flour mixture, and beat until just combined. Remove bowl from mixer and stir a few times with a spatula.

Divide the batter into the three cake pans.

Bake for 25–30 minutes (or until a toothpick comes out clean) on the upper middle third rack of the oven.

Allow cakes to cool for at least 20 minutes. Invert onto cooling racks for another half an hour.

Frost cake.

For the frosting:

In an electric mixer, beat the butter on medium speed until softened.

Add peanut butter, salt, and vanilla, and beat until combined.

Add 2 cups of confectioners’ sugar, and beat on low until combined. Beat on medium for two minutes.

Add ½ c of heavy cream, and beat on low.

Add the remaining 2 cups of confectioners’ sugar, and beat on low. Once combined, beat on medium until complete combined and fluffy.

Add remaining ½ c of heavy cream, and beat on low until combined. Then beat on medium for five minutes. Add more cream if necessary.

To decorate cake:

You can be creative! But here's what I did: Frost bottom layer. Add 2 oz of chopped chocolate and ½ c of chopped pretzels to the top of the layer.

Frost middle layer. Add 2 oz of chopped chocolate and the remaining chopped pretzels to the top of the layer.

Add the final layer. Frost the top and the side of the cake. Smooth the frosting. To the top of the cake, add the remaining chopped chocolate, and decorate with the roasted peanuts.

Funnel Cakes

Funnel Cakes: Inspired by The Necessity of Lavender Tea

Want to revisit the wonder of youth, a time when the world felt magical?

Maybe you feel lost in the ordinary or feel worn down by day-to-day responsibilities. Is there a part of you that longs for those moments when the bright, blinking lights at the fair dazzled you? When choosing your favorite balloon from a dozen made you gleeful? When the scent of melting sugar and fried dough caused you to bounce on your toes in anticipation of the best treat ever?

This warm, sugary Funnel Cake is inspired by The Necessity of Lavender Tea when the most exciting night of Kate's life is moments away. At Mystic Water's town fair, Kate can't wait to lick powdered sugar off her fingers and get lost in the crowd with her teenage crush.

Let this Funnel Cake carry you off on a sugary ribbon of nostalgia to a time when holding hands made your heart fluttery, when fried sugary dough warmed you from the inside, and when magic was everywhere.

Funnel Cakes

Serves: 8–10 3-inch cakes (or less depending on size)

Level of Difficulty: Easy Peasy

Ingredients

2–3 cups vegetable oil for frying

1 1/2 cups milk

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1teaspoon salt

3/4 cup confectioners' sugar

How to Make

In a shallow, heavy skillet, heat oil to 375 degrees F (190 degrees C).

In a large bowl, beat milk, vanilla, and eggs together.

Combine flour, baking powder, cinnamon, and salt in a separate bowl.

Stir into the egg mixture until smooth. Do not overmix.

Fill a squeeze bottle with batter. Start from the center in a swirling motion to make cake. Fry on both sides until golden brown (30–45 seconds).

Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

Pineapple Upside Down Cake

Pineapple Upside Down Cake: Inspired by The Vanishing of Josephine Reynolds

Every recipe has a story, and this Pineapple Upside Down Cake is no exception. In The Vanishing of Josephine Reynolds, this cake graces the table on a fateful night at the speakeasy, where secrets unfold and lives change forever.

With its golden caramelized pineapples and rich, buttery cake, this dessert isn’t just delicious—it’s symbolic. At the speakeasy in 1927, it’s the centerpiece of a celebration, a nod to sweetness and hope even in the face of uncertainty. Little did the revelers know, the evening would bring twists of fate as unexpected as the cake’s inverted reveal.

Baking this Pineapple Upside Down Cake at home is like stepping into the world of Josephine Reynolds. As you savor each bite, you might find yourself wondering about the mysteries of the past and the magic of resilience that weaves through the story.

If you haven’t yet, dive into The Vanishing of Josephine Reynolds to uncover a tale of love, intrigue, and a little bit of magic. This cake, much like the novel, is a reminder that even when life feels upside down, there’s beauty to be found in the unexpected.

Bake, enjoy, and let Josephine’s story transport you to another time.

Pineapple Upside Down Cake

Ingredients

Topping:

1/4 cup unsalted butter, melted

1/2 cup packed light brown sugar

8–10 pineapple slices

15–20 maraschino cherries

Cake:

1 and 1/2 cups cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

6 Tbsps unsalted butter, room temp

2 large egg whites, room temp

1/3 cup sour cream, room temp

1 tsp pure vanilla extract

1/4 cup pineapple juice

2 Tbsps milk, room temp

Directions

1. Preheat oven to 350°F (177°C). Prepare topping: Pour 1/4 cup melted butter into an ungreased 9×2-inch deep-pie dish. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean paper towel. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter.

3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

4. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed, and slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. The batter will be slightly thick. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

5. Bake for 43–48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.

6. Remove cake from the oven and cool on a wire rack for 20 minutes. Invert the slightly cooled cake onto a serving plate. Some of the juices from the topping will seep over the sides. Cool the cake completely at room temperature before slicing and serving.

7. Cover leftover slices and store for up to 3 days.

Dark and Stormy Ganache

Dark and Stormy Chocolate Ganache: A Recipe Inspired by  The Baker’s Man

Some recipes, like some moments, are unforgettable. This Dark and Stormy Chocolate Ganache is rich, velvety, and just a little bit mysterious—much like the fateful morning Anna and Eli first met in The Baker’s Man.

During one stormy evening, with rain pounding and thunder rolling, Anna isn't expecting for Eli to be in her apartment, let alone feel the spark of something extraordinary. But sometimes, life has a way of surprising us—just like this recipe. The deep, dark chocolate paired with a hint of spice and a whisper of sea salt creates a ganache that feels as magical as the day Anna and Eli’s paths intertwined.

Perfect for drizzling over cakes, dipping fruit, or savoring by the spoonful, this ganache will transport you to the world of Mystic Water, where love, hope, and a little magic fill the air.

If you haven’t yet discovered Anna’s enchanting story, now’s the time. The Baker’s Man is a tale of resilience, serendipity, and the belief that sometimes the most unexpected storms lead us to exactly where we’re meant to be.

Whip up some Dark and Stormy Ganache, curl up with a copy of  The Baker’s Man , and let the magic unfold.

Dark and Stormy Ganache

Yields: approximately 2 cups

Difficulty Level: Super easy

Ingredients

9 oz dark chocolate pieces, finely chopped

1 c heavy cream

1 tsp ginger (fresh or ground)

1 tsp lime zest

1 tbsp rum (dark or light)

How to Make

Heat heavy cream over medium-heat until just before boiling. While cream is heating, add dark chocolate pieces to a glass bowl.

Just before cream boils, pour over chocolate pieces. Let sit for one minute.

Carefully whisk cream and chocolate until completely blended.

Add rum. Whisk until combined.

Add ginger and lime zest. Whisk until combined. Serve immediately.

Morning Glory Muffins

Morning Glory Muffins: A Recipe Inspired by  The Baker’s Man

There’s something magical about starting your day with a warm, fragrant muffin that feels like a hug from the inside out. Morning Glory Muffins, brimming with carrots, apples, nuts, and a hint of cinnamon, are the perfect treat to set the tone for a beautiful day.

In The Baker’s Man, Anna’s enchanting baking skills are at the heart of her story. Every treat she creates in her charming bakery seems to hold a sprinkle of magic, a dash of love, and a whisper of hope. These muffins, inspired by Anna’s knack for creating comfort and joy, are a tribute to her enchanting journey.

Baking these muffins isn’t just about the taste—it’s about the feeling they evoke. As you stir together the ingredients, think of Anna in her cozy kitchen, discovering how her baking can bring people together and heal hearts. And as the muffins bake, let the aroma remind you of the power of simple, heartfelt moments.

If you haven’t yet, dive into The Baker’s Man and experience the enchanting world of Anna and her bakery. Who knows? You might find a little magic of your own in the pages—and in your kitchen!

Bake with love, eat with joy, and read with wonder.

Morning Glory Muffins

Serves: 24 (serving size=1 muffin)

Difficulty Level: Easy

Ingredients

½ c all-purpose flour

½ c whole wheat flour

1 ¼ c white sugar

1 tbsp ground cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 ½ c grated carrots

1 apple, peeled, cored, and diced

1 egg

2 egg whites

½ c applesauce, no sugar added

¼ c vegetable oil

1 tbsp vanilla extract

How to Make

Preheat oven to 375 degrees F. Lightly oil 24 muffin cups, coat with nonstick cooking spray, or use muffin liners.

In a medium bowl, whisk together egg, egg whites, applesauce, oil, and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.

Stir in carrots and apple pieces.

Stir in applesauce mixture until just moistened.

Spoon the batter into the prepared muffin cups, filling them about ¾ full.

Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Enchanted Courage Quiche

Enchanted Courage Quiche: A Recipe Inspired by  A Slice of Courage Quiche

In A Slice of Courage Quiche, Tessa’s journey is as much about self-discovery as it is about finding bravery in unexpected places. Guided by the mysterious quiche she gets from the local diner, Scrambled, Tessa learns that courage isn’t about being fearless—it’s about taking the next step, even when the path ahead feels uncertain.

This Enchanted Courage Quiche is a tribute to Tessa’s story and the magic of food that brings comfort and strength. With its rich, savory filling and a perfectly flaky crust, this dish reminds us that sometimes, the smallest things (saffron!) can spark the courage we need to move forward.

As you bake this quiche, think of Tessa’s journey. Each ingredient represents a piece of her story: the richness of her relationships, the spice of her bravery, and the warmth of her newfound confidence. Whether you’re serving it to loved ones or savoring a slice on your own, let it be a reminder of the power within you to face life’s challenges.

Dive into A Slice of Courage Quiche. It’s a heartwarming tale of bravery, community, and the magic we discover when we least expect it.

What does courage look like to you? Share your thoughts—and your favorite quiche recipes—in the comments below!

Enchanted Courage Quiche

 

Prep Time: 2 hours, 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 4 hours

Yield: serves 8

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Ingredients

1 10-inch piecrust, homemade or store-bought

4 large eggs

1/2 cup whole milk

1/2 cup heavy cream

2 teaspoons salt

1 teaspoon ground black pepper

1 pinch saffron = 20 threads

2 teaspoons lemon zest

1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

2 cups of add-ins: diced white potato, mushrooms, asparagus (any ratios you like equaling 2 cups total; all vegetable add-ins should be precooked before adding to quiche)

Thinly sliced tomatoes for top, optional

Instructions

1.     Prepare pie crust: To save time the day of baking, make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

2.     Roll out the chilled pie dough: On a floured work surface, roll out the chilled dough. Turn the dough about a quarter turn after every few rolls until you have a 10-inch circle. Place the dough into a 9-inch pie dish. Don’t trim the overhang; instead tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.

3.     While the crust is chilling, preheat oven to 375°F (190°C).

4.     Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling.)

5.     Reduce oven temperature to 350°F (177°C).

6.     In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, beat the eggs, whole milk, heavy cream, lemon zest, saffron, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins (cheese and precooked veggies) and then pour into crust. If desired, decorate the top of the filling with thinly sliced tomatoes.

7.     Bake the quiche until the center is just about set, about 45-55 minutes. Don’t overbake. Use a pie crust shield or tinfoil to prevent the pie crust edges from over-browning.

8.     Allow to cool for 15 minutes.

Snickerdoodle Cookies

Sprinkle Some Magic with Snickerdoodle Cookies, Inspired by  The Baker’s Man

In the heart of The Baker’s Man, Anna O’Brien’s bakery is a place where sweet treats carry a touch of enchantment and every bite feels like a warm embrace. These Snickerdoodle Cookies, with their soft centers and sparkling cinnamon-sugar coating, are inspired by Anna’s gift for baking simple joys into something truly magical.

Snickerdoodles are a timeless classic—comforting, cozy, and just a little whimsical. As you roll the dough in cinnamon sugar and fill your home with the sweet aroma of baking, you might find yourself imagining Anna at her bakery, working her magic with love, laughter, and a dash of flour.

If you’ve ever wondered what it would be like to bake with a little extra magic or how a baked treat can bring people together, The Baker’s Man is the perfect novel for you. It’s a story of dreams, second chances, and the power of believing in a little bit of wonder.

Bake a batch, grab a copy of The Baker’s Man, and let these Snickerdoodles transport you to Anna’s charming bakery. Because sometimes, the simplest things—like a cookie—can remind us of life’s sweetest moments. ✨

What’s your favorite cookie to bake? Share your stories in the comments below!

Snickerdoodle Cookies

 

Ingredients 

Snickerdoodle Dough

2¾ cups all-purpose flour

2 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, just softened

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

 

Cinnamon Sugar Coating

⅓ cup sugar

2 tablespoons cinnamon

 

Instructions 

1.     Preheat oven to 350°F.

2.     In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.

3.     In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

4.     Add dry ingredients to wet ingredients and mix well. 

5.     In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.

6.     Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture, coating completely.

7.     Place 2 inches apart on an ungreased cookie sheet.

8.     Bake for 8–10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.