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Sweet in 60s, Coffeyville, KS (2026)

10/10/2026

Classic Vanilla Sponge Cake ✨

Ingredients :

4 eggs (room temperature)

¾ cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

2 tablespoons vegetable oil or melted butter

1 teaspoon vanilla essence

2 tablespoons milk (optional, for extra softness)

Method :

Preheat oven to 170°C (340°F). Grease and line your cake pan.

Beat eggs and sugar together until pale, thick, and tripled in volume.

Sift flour, baking powder, and salt together.

Gently fold dry ingredients into the egg mixture in batches.

Mix oil, milk, and vanilla separately, then gently fold into the batter.

Pour batter into the pan and tap lightly to release air bubbles

Bake for 30–35 minutes, or until the cake feels springy to the touch.

Let cool completely before frosting or serving.

Perfect on its own, layered with cream, or topped with fresh fruit. Simple, soft, and always reliable.

10/09/2026

Super fluffy and moist orange cake

Ingredients
3 eggs
200 g of sugar (1 cup)
120 ml oil (1⁄2 cup)
200 ml natural orange juice (1 cup approx. )
Scratch of 1 Orange
240 g of flour (2 cups)
2 teaspoons of baking powder
1 pinch of salt

Step by step
First, in a bowl beat eggs with sugar until the mixture is foamy and clearer. This step is key to getting airy.
Add the oil in the form of a thread while you continue beating.

Add orange juice and zest, blend gently.
In another container, mix the flour with baking powder and a pinch of salt.

Slowly incorporate this into the previous prep with wrap-around movements (no over-skipping).
Flip the mixture into a buttered and flourished mold (20–22 cm).

Bake to preheated oven to 180°C for 35–40 minutes, or until it comes out dry when poking.

10/09/2026

Red Velvet Cheesecake Cake
Ingredients

Red Velvet Cake

2½ cups all-purpose flour
1½ cups sugar
1 tbsp cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 tbsp red food coloring
1 tsp white vinegar

Cheesecake Layer

16 oz cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract

Cream Cheese Frosting

8 oz cream cheese
½ cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Method
Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
Mix flour, sugar, cocoa powder, baking soda, and salt.
Add buttermilk, oil, eggs, vanilla, food coloring, and vinegar. Mix until smooth.
Divide the batter between the pans and bake for 25–30 minutes. Cool completely.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs and vanilla.
Bake at 325°F (165°C) for 30–35 minutes. Cool completely and chill.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Assemble: red velvet cake → cheesecake layer → red velvet cake.
Cover completely with cream cheese frosting.
Decorate with red velvet crumbs and white chocolate curls. Chill for 1–2 hours before slicing.

10/06/2026

Flourless Blueberry Banana Oat Squares

Soft, fruity, and full of recognizable oat texture.
These easy squares are gently sweet and wonderfully moist.

Ingredients:

- 2 cups (180 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 cup (230 g) very ripe mashed banana
- 3/4 cup (180 ml) milk of choice
- 1/2 cup (120 g) plain Greek yogurt
- 1/4 cup (60 ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh or frozen blueberries

Directions:

1. Preheat the oven to 180°C / 350°F. Line and lightly grease an 8×8-inch pan.
2. Mix the rolled oats, baking powder, cinnamon, and salt in a large bowl.
3. Whisk the eggs, banana, milk, Greek yogurt, maple syrup, and vanilla in a separate bowl.
4. Stir the wet mixture into the oats and let it stand for 5 minutes. Fold in fresh blueberries, or frozen blueberries straight from the freezer without thawing.
5. Spread in the pan and bake for 32–38 minutes, until the center is set and the edges are golden.
6. Cool for at least 30 minutes so the squares become firm enough to cut. Makes 9 squares.

10/06/2026

Easy White Chocolate Pistachio Cookies

Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened (226 g)
3/4 cup granulated sugar (150 g)
3/4 cup light brown sugar, packed (160 g)
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour (315 g)
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp fine sea salt
1 cup roasted pistachios, roughly chopped (130 g)
1 cup white chocolate chips or chunks (170 g)

For the Topping:

1/4 cup chopped pistachios (30 g)
1/3 cup white chocolate chunks (55 g)
Flaky sea salt, optional

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
Fold in the chopped pistachios and white chocolate chips.
Scoop the dough into 12–14 large portions, about 2 1/2 tablespoons each. Place on the prepared baking sheets, leaving plenty of space between cookies.
Press extra white chocolate chunks and chopped pistachios onto the tops.
Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Finish with a tiny pinch of flaky sea salt if desired.

Nutritional Info (per serving, serves 14)

Calories: 365
Protein: 5 g
Carbohydrates: 45 g
Fat: 19 g
Fiber: 2 g
Sugar: 27 g
Sodium: 220 mg

10/05/2026

White Chocolate Raspberry Cookies🤍🍓

Ingredients

½ cup (115 g) unsalted butter, softened

½ cup (100 g) granulated sugar

¼ cup (50 g) brown sugar

1 large egg

1 tsp vanilla extract

1½ cups (190 g) all-purpose flour

½ tsp baking soda

¼ tsp salt

¾ cup (130 g) white chocolate chips

½ cup (60 g) freeze-dried raspberries, roughly crushed

Instructions

1. Preheat oven to 175°C / 350°F and line a baking sheet with parchment paper.

2. Beat the softened butter, granulated sugar, and brown sugar until creamy.

3. Add the egg and vanilla and mix until smooth.

4. In another bowl, whisk together flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture. Mix just until combined.

6. Fold in the white chocolate chips and crushed freeze-dried raspberries.

7. Scoop dough into balls and place them about 5 cm apart on the baking sheet.

8. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.

9. Let them cool on the tray for 5 minutes, then transfer to a wire rack.

✨ Tip: For an extra pretty bakery-style finish, press a few white chocolate chips and raspberry pieces onto the cookies immediately after baking.

10/05/2026

No-Bake Cranberry Pecan Praline Cookies🍒🥜

Ingredients

- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup evaporated milk
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 2 cups dried cranberries
- ¼ teaspoon salt

Instructions

1. Line a baking sheet with parchment paper.
2. In a saucepan, combine the sugar, butter, evaporated milk, corn syrup, and salt.
3. Bring to a gentle boil over medium heat, stirring occasionally. Boil for 3 minutes.
4. Remove from the heat and stir in the vanilla.
5. Add the chopped pecans and dried cranberries. Stir well for 2–4 minutes, until the mixture begins to thicken.
6. Quickly drop spoonfuls of the mixture onto the parchment paper.
7. Let the cookies cool at room temperature for 30–60 minutes, until completely set.

Yield: about 18–24 cookies
No oven needed! 🍒🥜✨

07/12/2026

Purple Velvet Pound Cake
INGREDIENTS
• 1 cups unsalted butter, softened
• 8 ounces full-fat cream cheese, softened
• 2.5 cups granulated sugar
• 5 large eggs, room temperature
• 2.5 cups all-purpose flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cups buttermilk, room temperature
• 1 teaspoons white vinegar
• 2 teaspoons vanilla extract
• 1 teaspoons butter extract
• 1 tablespoons violet or purple gel food coloring (Americolor or Wilton)
• 0.5 teaspoons royal blue gel food coloring (to deepen purple)
• 4 ounces cream cheese, softened (drizzle glaze)
• 2 cups powdered sugar, sifted (drizzle glaze)
• 4 tablespoons whole milk or heavy cream (drizzle glaze)
• 0.5 teaspoons vanilla extract (drizzle glaze)
• 1 pinch of salt (drizzle glaze)

07/11/2026

🍍🍰 Pineapple Upside-Down Cake

Sweet caramelized pineapple, buttery vanilla cake, and a beautifully golden topping make this classic dessert a family favorite. Moist, easy to make, and perfect for any occasion!

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👇 Full recipe below

07/11/2026

🍍🍰 Pineapple Upside-Down Cake

Soft, buttery cake topped with sweet caramelized pineapple and juicy cherries makes this timeless dessert impossible to resist. It's easy to make, beautifully golden, and perfect for family gatherings, holidays, or an everyday sweet treat.

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👇 Full recipe below

Sweet in 60s

10/10/2026

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10/09/2026

10/06/2026

10/06/2026

10/05/2026

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07/12/2026

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07/11/2026

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