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Cookies, banana bread, muffins — it’s World Baking Day, and time to warm the oven, Fierce Friends. Don’t tell my Weight Watchers Freestyle Plan, but sometimes I crave sugar, carbs, butter, and pure baking joy.
Below are some of my favorite recipes for satisfying those cravings, plus a handful of baking cookbooks that have guided me in the kitchen.
Healthier Banana Bread with Cardamom, Olive Oil, Dates and Chia
This banana bread, inspired by my novel THE PROMISE GIRLS, plays a starring role in the story. Using olive oil and chia seeds makes it a bit lighter, but beware—you may not stop at one slice. Cardamom gives a warm, fragrant lift to ripe bananas.
Ingredients
| ⅓ cup extra virgin olive oil |
| ½ cup honey |
| 2 eggs |
| 2 ripe bananas, mashed |
| 2 tbsp fat free plain yogurt |
| ¼ cup low-fat milk |
| 1 tsp baking soda |
| 1 tsp vanilla extract |
| ½ tsp ground cardamom |
| ½ tsp ground cinnamon (plus more for swirling on top) |
| ½ tsp ground nutmeg |
| 2 tbsp chia seeds |
| 1 cup wheat flour |
| 1/3 cup white flour |
| 6 Medjool dates, pitted and chopped (about ½ cup) |
| ⅓ cup chopped walnuts |
Instructions
Preheat the oven to 325°F (160°C).
In a large bowl, whisk together olive oil, honey, and eggs. Add the mashed bananas, yogurt, and milk, and whisk until smooth. In a separate bowl, combine the flours, baking soda, spices, chia seeds, and nutmeg. Fold the dry ingredients into the wet ingredients with a wooden spoon—mix just until combined. Gently stir in the chopped dates and walnuts.
Pour the batter into a lightly oiled 5¾ x 3 inch loaf pan. Sprinkle additional cinnamon on top and use a knife to create a swirl pattern.
Bake for about 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Adapted from The Mediterranean Dish
“Lil’ Bit O’ Sin” Muffins
Ingredients
| ½ cup sweetened, dried cherries |
| ½ cup Grand Marnier |
| 2 cups all-purpose flour |
| ½ cup sugar |
| 1 tablespoon baking powder |
| 2 tsp grated orange peel |
| ½ tsp salt |
| 1 cup pecans, roughly chopped |
| ½ cup sour cream |
| ½ cup light cream |
| ½ cup butter, melted |
| 1 egg, beaten |
| 1 tbsp sugar (for topping) |
Directions
Preheat the oven to 400°F (205°C). Grease or line a 12-cup muffin tin.
Place the dried cherries and Grand Marnier in a small saucepan and heat until the liquid just begins to boil. Remove from heat and let the cherries soak for one hour. Drain the cherries, reserving two tablespoons of the liquor.
In a large bowl, stir together the flour, ½ cup sugar, baking powder, orange peel, salt, and chopped pecans. In another bowl, combine the beaten egg, sour cream, light cream, and melted butter; whisk until smooth. Stir in the soaked cherries and the two tablespoons of reserved Grand Marnier.
Fold the wet ingredients into the dry ingredients with a rubber spatula, mixing until just combined—do not overmix. Spoon the batter into the prepared muffin tin. Sprinkle the tops with the reserved tablespoon of sugar.
Bake for 15–20 minutes, until a wooden skewer inserted into the center comes out clean. Cool on a wire rack. Makes 12 muffins.
Charlie Donnelly’s Famous Butterscotch Macadamia Nut Cookies
Ingredients
| 3 oz dry roasted macadamia nuts, chopped |
| 1 (5.5 oz) package Werther’s Original hard candies (about 30 pieces) |
| 1 ½ cups all-purpose flour |
| ½ tsp salt |
| ½ tsp baking soda |
| 1 stick butter, softened |
| ¼ cup white sugar |
| ¼ cup light brown sugar |
| ½ tsp vanilla extract |
| 1 egg |
Directions
Preheat oven to 350°F (175°C). Unwrap the Werther’s candies and place them in a heavy-duty zipper bag. Use a rolling pin to break them into pebble-sized pieces; set aside.
In a small bowl, whisk together the flour, salt, and baking soda. In a mixer, cream the softened butter with the white and brown sugars. Add the vanilla and egg, and mix until smooth. Add the flour mixture in three additions, beating after each until incorporated. The dough will be fairly stiff.
Fold in the chopped macadamia nuts and the broken candy pieces with a wooden spoon. Drop rounded teaspoons of dough onto a parchment-lined baking sheet and bake 13–15 minutes, until golden brown. Allow cookies to cool slightly before transferring to a wire rack. Makes about 2½ dozen cookies.
My Favorite Baking Cookbooks
The Great British Bake Off: Big Book of Baking by Linda Collister
This book turned me into a confident baker—Swiss rolls, elegant pastries, breads, cakes, and showstopper-worthy desserts. It covers Signature Bakes, Technical Challenges, and Showstoppers with reliable recipes whether you’re a novice or experienced home baker. Note: measurements are metric, so check equivalents if you prefer U.S. measures.
How to Bake by Paul Hollywood
Paul Hollywood’s book improved my bread baking instantly. Clear techniques and sturdy recipes help you master loaves, rolls, and bakes that rise to the occasion.
The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen
Magnolia Bakery is a classic for everything nostalgic and sweet. This collection brings you timeless recipes that taste like childhood.
The Cake Mix Doctor by Anne Byrn
When time is short, this book shows how to turn a boxed cake mix into something spectacular—easy, clever, and reliably delicious.
Dorie’s Cookies by Dorie Greenspan
Dorie Greenspan is a cookie authority—this book collects hundreds of recipes and techniques for perfect cookies. It’s a must-have if you love baking cookies that impress.
