Whisk and Wonder with Laura

Whisk and Wonder with Laura This is a page dedicated to my cooking and baking. I hope to inspire you to whip up something of your own in the kitchen! I’m not selling anything.

I just share recipes that I like and hope that you will like them too 😊

Apple C***r Baked Donuts 🍩. The flavor of these is incredible. Filled with spice. The recipe is linked below. The apple ...
10/03/2026

Apple C***r Baked Donuts 🍩. The flavor of these is incredible. Filled with spice. The recipe is linked below. The apple c***r reduction took about about an hour to complete. When it’s done it looks like a thick paste. I posted a photo for reference.

I used Halloween molds you can buy on Amazon. When you add the cinnamon sugar coating, it’s harder to see the shape. I’d probably do it on some and leave some others without.

Recipe: https://www.jessiedaye.com/recipes/apple-c***r-baked-donuts/

Last night I made 4 layer Pumpkin Cheesecake Bars. They came out delicious. I’ve made these before and decided to alter ...
09/27/2026

Last night I made 4 layer Pumpkin Cheesecake Bars. They came out delicious. I’ve made these before and decided to alter the recipe a little.

1. I used 12 graham crackers for the crust. It makes it easier to cover the bottom of your pan. I also used cinnamon graham crackers.
2. I mixed in 2 tablespoons of brown sugar and a teaspoon of pumpkin pie spice to the pumpkin layer. I felt like it needed some more flavor and sweetness.

Recipe is in the comments.

I love buttermilk biscuits. I had some leftover buttermilk so I decided to make make some. I doubled the recipe in the c...
09/19/2026

I love buttermilk biscuits. I had some leftover buttermilk so I decided to make make some. I doubled the recipe in the comments.

1. When making biscuits I always gate my butter with a cheese grater and freeze it for at least an hour. A few things make great biscuits and one is keeping the tiny pieces of butter as cold as possible.
2. I incorporate the butter into my flour and buttermilk mixture with a pastry cutter. Some people use a food processor but I don’t recommend this because it blends the butter in too much. Keeping the small, cold, individual pieces of butter is what makes for flakey biscuits.
3. I avoid handling the dough more than needed. I prefer to fold the dough and cut once, in squares. If you cut in circles, you have to reform the dough and it leads to weirdly configured biscuits from the variations in the layers. Also the more you handle it with your hands, the more you warm the butter and it melts slightly.

A few weeks ago a friend sent me this recipe for Upside Down Toasted Coconut Banana Bread. Reading the recipe I saw that...
09/13/2026

A few weeks ago a friend sent me this recipe for Upside Down Toasted Coconut Banana Bread. Reading the recipe I saw that it involved a lot of steps, so I delayed making it until I knew I had several hours of free time. My husband was away today, so this presented the perfect opportunity (besides the challenges of trying to bake with a clingy 2 year old).

I used frozen bananas for this recipe because I purchased a batch of bananas that reached peak ripeness on Wednesday. As instructed in the tips, I defrosted over a strainer to drain any excess liquid.

The 20 minute prep time is deceiving. I browned my butter at noon (took about 5 minutes) and then took a nap with my daughter. I woke up and spent 30-45 minutes completing the other steps of the recipe (toasting the coconut, mixing the batter, creating the caramel).

My bread took about an hour and 10 minutes to cook vs. the stated 50-60 minutes. I never reached the internal temperature of 205 that the recipe recommends, but I took the bread out when I probed it and no longer had liquid on the probe.

Overall I think this bread was really good. The caramel toasted coconut top was delicious with the banana bread. This is something I could eat a lot of and would be good with a scoop of ice cream.

Recipe: https://eatatmaudes.com/upside-down-toasted-coconut-banana-bread/

I made a key lime pie today using my own recipe. This is sort of a mix between a key lime pie and a cheesecake. 3/4 cups...
09/08/2026

I made a key lime pie today using my own recipe. This is sort of a mix between a key lime pie and a cheesecake.

3/4 cups key lime or lime juice
1 package of cream cheese
1 can of sweetened condensed milk
1/4 cup of sour cream
4 egg yolks
1 graham cracker pie crust (10 inch)

Cream cheese mixes better when it’s at room temperature, so leave the cream cheese out for at least an hour. Mix the cream cheese, sour cream, and sweetened condensed milk. After combined add in the eggs and mix. Finally add the lime juice. Once the mixture is smooth, pour into the pie crust. It’s ok if it seems watery.

Bake at 350 for 25 minutes. The pie should come out of the oven firm. Leave the pie on the counter to slowly cool for 30 minutes. Place in the fridge for at least 3 hours before serving. Top with your favorite whipped cream.

My father in law gave me a bunch of figs that he froze for me. I defrosted a handful today and made a balsamic honey fig...
09/08/2026

My father in law gave me a bunch of figs that he froze for me. I defrosted a handful today and made a balsamic honey fig sauce. I used about 1/2 a cup of balsamic vinegar and 3 tablespoons of honey. I chopped up some fresh rosemary and cooked around 5 whole figs.

I made this sauce to pair with lamb chops. My husband bought a rack of lamb. I cut each chop out and rubbed with avocado oil. I seasoned with salt, pepper, onion powder, and chopped fresh rosemary. I seared each side of every chop and seared the fat. This took about 3 minutes on each side for a medium rare chop. I put half a fig on top of each piece of lamb and drizzled the sauce on top.

Today I made Handle the Heat’s Peanut Butter Stuffed Chocolate Cookies. They came out delicious. I doubled the recipe an...
09/06/2026

Today I made Handle the Heat’s Peanut Butter Stuffed Chocolate Cookies. They came out delicious. I doubled the recipe and ended up with 14 large cookies. I use a melon baller for the peanut butter filling and a cookie scooper for the dough. I put my cookie dough in the fridge for a few hours. I find this always helps to keep cookies from over spreading.

When trying to wrap the filling I needed more than one ball of dough to fully cover the peanut butter. I still have about half of the peanut butter balls left, which I put back in the freezer for the future. Keep this in mind if you want to double the recipe, like I did. You don’t need to double the filling.

Recipe: https://handletheheat.com/peanut-butter-stuffed-chocolate-cookies/

My daughter has her first play date tomorrow. I whipped up these sweet cream funfetti cupcakes for her and her new frien...
08/14/2026

My daughter has her first play date tomorrow. I whipped up these sweet cream funfetti cupcakes for her and her new friend. 🥳

My tip is to check the cupcakes after 15 minutes of cooking. I think the cook time is way too long.

The recipe is posted in the comments.

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