Cast Iron Pizza’s unique pizza style delivers flavor and nostalgia

By: Jeremy Angione | Photos By: Ashlee Glen

Cast Iron Pizza is the latest business to be opened with the help of Downtown Lynchburg Association’s Launch LYH grant initiative. Opening in December 2025, owner Jacob Black is already offering a unique take on perhaps one of the most universally loved foods: pizza.

What makes the pizza unique is all in the name. Each pizza is prepped and cooked in a cast iron skillet which makes for a crispy crust that pairs nicely with hot, fresh ingredients. Black discovered his affinity for making pizza during his college days, when he had limited food options due to the COVID-19 pandemic.
“Right when COVID hit, I needed to figure out how to make my favorite foods,” Black said.

He “fell in love with pizza” when he learned the cast iron method that he began to use in his home. After college, Black returned to Lynchburg and continued making pizzas, sharing them with friends. They encouraged him to apply for Launch LYH after he’d already toyed with the idea of opening a business.

“I decided to open a restaurant in the last year and a half. That was never really a plan in my mind,” Black admitted.

Despite working a full-time job, Black is still a primary cook for Cast Iron Pizza. He also handles everything from washing dishes to food prep.

“I’m very heavily involved, but that’s what I wanted it to be. That’s what I love doing,” Black said. Black receives plenty of help from his family who lend not only their labor, but also their restaurant management and cooking experience.

“Having the support of my family made it a lot easier to get this place off the ground,” Black said.

The recipe and processes of this style of pizza demands precision and details that Black refuses to compromise on.

“Making cast iron pizzas is the main challenge for the business. We had to figure out how to replicate what I was doing at home, in a commercial setting,” Black said.

According to Black, each pizza needs to be cooked in a specialized oven that reaches 650 degrees.

Even then, the recipe demands they cook for roughly 25 minutes.

“We don’t want to take shortcuts on the dough or recipe, because that’s what people have loved so far. This is pretty different from anything anybody would typically attempt to do in a restaurant setting,” Black explained.

Cast Iron Pizza can only make about 100 pizzas per day, so when they run out, they are out for the day. Black highly encourages his customers to preorder online to get their pizza.

Black is confident he can streamline the process if he is able to have more kitchen space. Cast Iron Pizza opened in a small restaurant footprint on Church Street. Black hopes they can expand the restaurant into the space next door as well.

The space is small but feels cozy. The warm colors evoke the family style pizza joints many of us remember from our youth. The names of the specialty pizzas are written large on a chalk wall. There are many classic pizzas with some unique twists courtesy of Black’s creativity and unique house made ingredients.

To further the “family and friends” vibe, each specialty pizza is named after a cat that belonged to Black, his family members, or his friends.

For now, Cast Iron Pizza is open Friday through Sunday. Black hopes to add more hours soon and even some house made breads onto the menu.

Find Cast Iron Pizza at 1103 Church Street in downtown Lynchburg or at castironpizzalyh.com.

New restaurant, Lula Mae’s, blends family tradition and soul food to create a memorable experience for the entire family.

By: Megan L. Horst | Photos By: Ashlee Glen

rom the outside, the building may look like any other restaurant, but when you walk through the doors, you will find that Lula Mae’s creates an atmosphere like no other. Tereika Grooms, owner, created a vibe that not only honors her family’s heritage but also welcomes families in the community to make memories together as they dine.

“My inspiration has really been my grandmother, who loved to cook,” Grooms said. “The lady would cook a four-course meal every day.”

When Grooms purchased the building, she was not sure exactly what she would do with it. She considered a barber shop or an event space, but ended up settling on a restaurant honoring her grandmother, Lula Mae, who passed away from cancer.

Her grandmother loved to cook, garden, and live the “country life.”

“My grandmother was extremely big on family,” Grooms said. “We want this place to feel like you’re coming in and sitting at your grandma’s table.” The food served is also inspired by family recipes, and her family pitches in to help prepare the food.

“My mom comes in every day and makes some of the side items from scratch—from cutting sweet potatoes, washing them, cooking them,” Grooms said. Her parents have also been a source of encouragement and inspiration to her.

“When you have parents who show up here every day, when you have those types of parents that believe and support and continue to push you and show up for you every day, I would say that’s more than enough inspiration and motivation,” Grooms said.

With soul music playing, when you walk in, you’ll not only notice the bright terracotta orange walls, but also the unique music theme, inspired by Grooms’ dad, who was a DJ. Other décor, such as photographs of her grandparents, adds special meaning to her family and creates a homey atmosphere. The small dining room, seating about 38 people, is designed to promote a fun family experience.

“When you come in, my host greets you, and you are offered a game while you wait,” she said. The board game helps encourage family interaction and making fun memories. They have everything from Monopoly, Uno, and Connect Four to Mancala, Phase 10, trivia games, and much more.

“The game allows family connections,” Grooms said. “With so much going on in the world, just simply being able to sit with your kids and your significant other and being able to play games gives them the time to do something outside of their daily lives.”

Since the opening on December 6, 2025, they have received a “phenomenal” response from the community.

“When I first opened this place up, I wasn’t sure how things would actually go,” Grooms said. “I planted the seed, I prayed about it, and it has been by far more than I expected.”

With a diverse menu that includes fish and grits, chicken and waffles, breakfast items, salads, burgers, desserts, and more, there is something for everyone. Grooms said their most popular entrée is currently the 60 West Platter.

According to their menu, the 60 West Platter: “gives you both crunchy, juicy fried chicken and flaky, golden fish sittin’ side-by-side like cousins at the cookout. Served with two fixins’ and cornbread.”

Aside from their already diverse everyday menu, they offer one-of-a-kind specials that change periodically.

“We try to keep a spin on the menu,” Grooms said. One of their recent specials was pig’s feet.

“That was a huge seller,” she said.

“We had people coming in who had never tried pig feet.”

Other specials have included salmon cakes and a variety of desserts. And for the kids, their menu offers a “Kids Corner” featuring kid-friendly options such as Chickn’ and Waffles, Hamburger and Fries, Mac N’ Cheese, and more.

Grooms believes that Lula Mae’s creates a sense of connection that welcomes everyone. The entire staff strives to make people feel accepted and at home.

“There aren’t many places you go to where you have people greeting you,” she said. “There’s nothing like Lula Mae’s in the area. We see a lot of people coming back.”

In the future, Grooms hopes to see growth—expanding to outdoor seating and possibly even a handful of food trucks. The community response to Lula Mae’s has been overwhelmingly positive, and Grooms plans to give back to the community and organizations in more ways than just serving great food.

“February 4th was World Cancer Day, and I’ve lost both of my grandmothers to cancer,” Grooms said. On that day, they donated 10 percent of the proceeds to a local cancer center.

As stated on their website: “It’s a day to come together, enjoy some great food, and help make a difference in the fight against cancer. Your meal can be part of something bigger; let’s spread hope, love, and healing together.”

They have already hosted a variety of events. On February 8, they held a Super Bowl Pre-Game special where you could stop by and enjoy their collard green dip special and 10 percent off their fan favorite—buffalo chicken dip. They’ve also had Greek days and employee days, during which they gave discounts to customers such as Lynchburg City Schools employees.

“[We want to] make people feel appreciated,” she said. They also offer military and first-responder discounts. Specials and events, along with their full menu, are posted on their website. So swing by for some family fun, grab some soul food, and don’t forget to try Nanny’s Pudding
and Sweet Potato Pie.

There’s a certain kind of hospitality that doesn’t require a dinner party or a perfectly set table. It’s the midweek knock at the door. A neighbor returning a borrowed tool.

A friend who “just happened to be in the area.” The early-spring afternoons when the light lingers a little longer and you find yourself inviting someone in without much notice.

For moments like that, it helps to have one recipe memorized.

Preacher cookies—those chocolatey, oat-filled, no-bake drops—earned their name for good reason. Legend has it they were quick enough to whip up if the preacher stopped by unexpectedly. No oven to preheat. No dough to chill. Just a saucepan, a wooden spoon, and about 10 minutes at the stove.

In a season when we’re opening windows, tidying porches (see The Front Porch Effect on page 31), and welcoming people back into our homes, they feel especially fitting.

Classic Preacher Cookies

No-Bake Chocolate Oatmeal Drops

Ingredients
1/2 cup butter
2 cups sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter
1 tsp vanilla extract
3 cups quick oats
Pinch of salt

Instructions
1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder.
3. Bring the mixture to a full rolling boil and boil for exactly 1 minute, stirring occasionally. (Editor’s Note: Timing matters here: too short and they won’t set, too long and they’ll crumble.)
4. Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
5. Fold in the oats until fully coated.
6. Drop spoonfuls onto the prepared parchment and let sit at room temperature for 20–30 minutes, until set.

Makes about 2 dozen cookies.

NO FUSS = Big Plus
They’re not fancy. They won’t win a decorating contest.

But they’re dependable—the kind of recipe that lives on a handwritten card in a kitchen drawer.

And sometimes, that’s exactly what a home needs.

There are whiskies made for collecting—and then there are whiskies made for sharing.

With three new limited releases from Virginia Distillery Co., now feels like the right time to gather a few friends, clear the kitchen counter, and let American Single Malt take center stage.

While these expressions are beautiful neat, their layered flavor profiles also lend themselves to thoughtful, spirit-forward cocktails—drinks that don’t mask the whisky, but elevate it.

The Blue Ridge Black Forest

A dessert-leaning cocktail inspired by the stout cask finishes

These whiskies already lean into dark chocolate, roasted nuts, and berry notes. This cocktail amplifies that richness without becoming overly sweet.

Ingredients

• 2 oz stout cask-finished American Single Malt
• ½ oz crème de cacao (dark)
• ½ oz cherry liqueur (or high-quality cherry syrup)
• 2 dashes chocolate bitters
• Optional: Luxardo cherry for garnish

Instructions

1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled (about 20–30 seconds).
3. Strain into a chilled coupe or Nick & Nora glass.
4. Garnish with a single cherry or a light shave of dark chocolate.

Why it works:
The whisky’s natural cocoa and raspberry notes shine through, while the bitters keep everything structured. It feels like Black Forest cake—but grown up. Perfect for a late-winter dinner party or an after-dinner pour by the fire.

The Nelson County Nightcap

A contemplative, cigar-worthy sipper

The Cigar Blend is layered—leather, walnut, candied citrus, subtle smoke—so this cocktail keeps things simple and structured.

Ingredients

• 2 oz First Cut Cigar Blend
• ¼ oz rich demerara syrup (2:1 sugar to water)
• 2 dashes Angostura bitters
• 1 dash orange bitters
• Expressed orange peel

Instructions

1. Add syrup and bitters to a mixing glass.
2. Add whisky and ice; stir until chilled.
3. Strain over a large ice cube in a rocks glass.
4. Express orange peel over the drink and drop it in.

Optional: Lightly smoke the glass beforehand for added depth.

Why it works:
The demerara syrup enhances the whisky’s date cake and walnut notes, while the orange oils highlight its candied lemon peel character. The result is structured, warm, and quietly powerful.

Whether paired with a cigar or simply enjoyed on a porch at dusk, it invites you to slow down.

A Note on Mixing Limited Releases

When working with small-batch whiskies, the goal isn’t to bury complexity under citrus and sugar. Instead:

• Lean spirit-forward.
• Keep ingredients minimal.
• Let the whisky remain the star.

If you’re lucky enough to secure a bottle this season, try it neat first. Notice what unfolds. Then experiment.

Because the beauty of American Single Malt—especially when it’s made in the foothills of the Blue Ridge—is that it rewards attention.

And the best cocktails? They do the same.

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A Bold Season for American Single Malt Whiskey in Lovingston

In the quiet hills of Nelson County, something bold is happening inside the rickhouses at Virginia Distillery Co. Fresh off being named Best American Single Malt at the 2026 World Whiskies Awards, the Lovingston-based distillery is leaning into what it does best: thoughtful craftsmanship, creative cask finishes, and just enough risk to keep things interesting.

This season brings three limited releases—two collaborations in its Brewer’s Coalition series and the debut of a contemplative new Cigar Blend—that feel less like products and more like experiences waiting to be poured.

When Beer Meets Single Malt

The Brewer’s Coalition series has always been about cross-industry creativity, and this year’s additions continue that spirit.

The first, created in partnership with 4 Hands Brewing Co., finishes Virginia Distillery Co.’s American Single Malt in Madagascar Stout barrels. Only six barrels were sourced, making this a small-batch moment in every sense.

Photo Courtesy Virginia Distillery Co.

Aged more than five years in ex-bourbon casks before its stout-barrel finish, the whisky leans indulgent without tipping into excess. Think juicy raspberries, lemon-curd brightness, dark chocolate cake, roasted pecans, and warm ginger snaps. Bottled at 100 proof, it holds its structure beautifully, with a finish that lingers in dark cocoa and raspberry cola.

For those who love to chase nuance, a Cask Strength Select version will be available in limited quantities at the St. Louis brewery itself—a quiet nod to the collaboration at its core.

In March, the second Brewer’s Coalition release partners with North Coast Brewing Co., finishing the distillery’s American Single Malt in Old Rasputin Stout barrels. Eight barrels were selected for this expression.

Photo Courtesy Virginia Distillery Co.

Also made from 100% malted barley and aged more than five years before finishing, this release opens with aromas of almond kringle and honeycomb before shifting into bright citrus zest, dark chocolate, and malty hops. At 100 proof, it strikes that increasingly sought-after balance: robust, but refined.

Together, these collaborations underscore something important about Virginia’s whisky scene—it isn’t insular. It’s curious. It’s collaborative. And it’s willing to let stout barrels from across the country leave their imprint on Blue Ridge–born spirit.

A Whisky Built for the Ritual

If the Brewer’s Coalition expressions feel celebratory, the new First Cut Cigar Blend feels almost meditative.

Crafted specifically to pair with a fine cigar, this American Single Malt is aged a minimum of seven years and matured in an imaginative collection of casks: Spanish Oak, Sherry, Port, STR, Château Palmer Cabernet, Armagnac, Cognac, and Fino—with a whisper of smoke from Islay casks layered in for depth.

The result is complex but intentional. Aromas of red berries and leather give way to walnut and date cake, candied lemon peel, allspice, and clove. The finish lingers in dark chocolate and subtle smoke. Bottled at 108 proof, it’s bold—but not brash. This is a whisky for slowing down. For lingering. For conversation that stretches long past sunset.

Even for those who don’t light cigars, the spirit itself invites a ritual: a porch chair in early spring, a low hum of evening, a glass that evolves as it opens.

A Defining Moment for Virginia Whisky

Virginia Distillery Co. has long positioned itself at the forefront of the American Single Malt category, producing its flagship Courage & Conviction alongside a steady stream of innovative limited releases. But the recent World Whiskies Awards recognition feels like a larger marker—not just for the distillery, but for Virginia’s growing influence in the global whisky conversation.

These three releases underscore that momentum. Collaboration. Complexity. Craft without compromise.

All expressions will be available in limited quantities in February and March through the distillery’s online shop and select retailers nationwide. As with most limited releases from Lovingston, they likely won’t linger long on shelves.

For Virginia whisky lovers, this is a season worth savoring.

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The restaurants will serve as a hub for healthy food and local entertainment

By: Jeremy Angione | Photos By: Ashlee Glen

When Crisp closed in 2025, health-conscious diners were left with one less option for a quick, nutritious meal downtown.

But the vacancy didn’t last long. Its “spiritual successor,” Greens, soon filled the space—offering a familiar yet refreshed menu for downtown Lynchburg residents and visitors to enjoy.

Greens owner Hart Green is a longtime downtown resident. Though most of his background is in IT, he and his father have been active property investors for more than three decades. In fact, they’ve owned the building at 1124 Church Street—where Greens now operates—for over 30 years.

“Back in the nineties, we started investing in downtown, back when it was a ghost town,” Green said. We were looking for somebody to take over, because we pretty much had a turnkey restaurant.”

A casual meeting at Three Roads Brewery between Green and local couple Tabitha Abbott and Mike McKendree turned into a partnership.

“We came up with some really great dreams and ideas. That’s when Greens was born,” Green said.

Abbott is the Chief Operating Officer of the Academy Center of the Arts, while Mike is a radio personality with a special skill for marketing and talent booking. In that meeting, it was determined that each person had a special skill that would serve the operation of the new business.

“I want to be able to help pull what we all do best into doing bigger, more awesome stuff,” Abbott said.

From an outside perspective, the transition from Crisp’s closure to Greens’ opening may have seemed quick and seamless. According to Green and Abbott, the absence of fast casual salad options was felt.

“I probably ate there four days a week, and gained 10 pounds when it closed,” Green joked. “I’ve been relying a lot on Tabitha and Mike to get things going over here.”

Greens owner Hart Green is a longtime downtown resident.

Between his ownership of the building, the necessary restaurant infrastructure already being in place, and his desire for salads, Green felt that a similar business would be the best fit.

“An empty building to me is a crime, especially downtown. So we kept a lot of the same ideas and made it our own,” Green said.

Greens opened October 1. Although its products are very similar, Green hopes to expand the menu to be much more accommodating to various diets and seasonal desires.

“I’m trying to have food that’s good for everyone,” Green said.

Greens also offers gluten-free pizza and will shift its focus to various soups in the winter months.

When Crisp closed, Cosmos, the adjacent business, also closed. The trio of Green, Abbott, and McKendree decided to use the space to open a new restaurant called The Vaughan Garage, or just The Vaughan.

As a longtime downtown resident, Green wanted The Vaughan to celebrate the area’s history. Named after Vaughan Tire and Appliance, which once occupied the same space, the restaurant will display original signage and memorabilia from past downtown businesses—adding both nostalgic flair and a visual record of the city’s evolution.

Beyond its menu and retro aesthetic, The Vaughan aims to be a cultural hub. With large garage doors that open to the street and Abbott’s background in event planning, the space will host art markets, outdoor gatherings, and regular live music curated by McKendree.

McKendree will be using his talent booking expertise to ensure that The Vaughan has live music every weekend.

“There will be a mix of local favorites, but there will also be national touring acts. I’m big into indie bands and up-and-comers. I love the opportunity to give them a stage.” McKendree said.

Green says that he wants The Vaughan to be the downtown brunch spot on weekends, which will be aided by occasional live music during the day which he dubbed “acoustic brunch”.

“I do think that this is going to add to the health and well-being of those who live in the downtown area, and continue to get people to stay and play where they live,” Abbott asserted.

McKendree believes that downtown Lynchburg has constant forward motion in its progress to a fully fledged cultural center. McKendree sees The Vaughan as a complement to other bars and restaurants that feature live music, rather than competition. The Vaughan will also host unique events like comedy nights and bingo, but will try to ensure not to overlap with neighboring businesses holding similar events on a given evening.

“I just want to bring more people downtown. And give the residents of downtown more options, more entertainment, and things to do,” McKendree said. He wants locals to grab a beer at Three Roads, and then grab dinner and listen to music at The Vaughan. Green, McKendree, and Abbott all have a mutual love for the space they are doing business in.

“We live a block away. This is our neighborhood. This is a fun place, and I think it’s going to get more fun,” McKendree said.

It’s evident that Abbott, Green and McKendree’s combined experience and love for downtown will make Greens and The Vaughan something special for locals and visitors alike.

“What we’re really shooting for is making sure what we’re doing here is family friendly. That’s really important to all of us,” Abbott said.

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Slow, satisfying bakes that fill the house with warmth—great for a cozy winter weekend.

When the world outside feels gray and cold, few things warm the spirit quite like the smell of something baking. Whether you’re lingering over brunch, baking just because, or gifting a loaf to a friend, these recipes are made for slowing down and savoring the season. Pour a mug of coffee (or swing by your favorite coffee shop—find inspiration on page 68), preheat the oven, and fill your kitchen with the kind of comfort only home baking can bring.

Savory Herb & Cheddar Scones (photo above)

Flaky, buttery, and full of sharp cheddar with a sprinkle of fresh thyme and chives, these scones are the perfect bridge between breakfast and lunch. Serve warm with a smear of butter alongside soup or salad—or pair with a poached egg for a hearty weekend brunch.

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional)
6 tbsp cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme (or 1 tsp dried)
3/4 cup cold buttermilk, plus 1 tbsp for brushing

Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in the butter with a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. (Editor’s Note: I always use my hands for this—I don’t have the patience for a pastry cutter!)
4. Stir in cheese and herbs. Add buttermilk and mix just until dough comes together—do not overmix.
5. Turn dough out onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges.
6. Arrange on a prepared sheet, brush tops with buttermilk, and bake for 18–20 minutes or until golden.
7. Cool slightly before serving. Best enjoyed warm.

Brown Butter Pear Skillet Cake

This rustic cake delivers elegance with ease. Browning the butter brings out deep nutty notes that complement ripe pears and a touch of cinnamon sugar. Bake it in a cast-iron skillet and serve straight from the pan for a dessert—or brunch centerpiece—that’s as beautiful as it is comforting.

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour (or sub all-purpose)
1 tsp baking powder
1/2 tsp salt
2 ripe but firm pears, thinly sliced
2 tbsp brown sugar
1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. In a 10-inch ovenproof skillet, melt butter over medium heat. Continue cooking until golden brown and nutty, 4–5 minutes. Pour 1/4 cup of browned butter into a bowl and set aside to cool slightly.
2. Swirl remaining butter around the skillet to coat. Arrange pear slices in a fan pattern in the pan. (Editor’s Note: You can use apples here, too!)
3. Sprinkle pears with brown sugar and cinnamon.
4. In a medium bowl, whisk sugar, eggs, and vanilla into reserved butter. Add flours, baking powder, and salt, stirring just until combined.
5. Pour batter over pears, spreading evenly.
6. Bake 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes, then invert onto a plate to reveal the caramelized pears on top—or serve directly from the skillet.

Cinnamon Swirl Quick Bread

Sweet and aromatic, this loaf captures the essence of a lazy winter morning. A simple batter and ribbon of cinnamon sugar create bakery-level flavor with no yeast or proofing required. Enjoy a thick slice with your favorite coffee or wrap it in parchment for a thoughtful homemade gift.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
2 tsp vanilla extract

Cinnamon Swirl: 1/3 cup brown sugar + 1 1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, egg, and vanilla until smooth. Combine wet and dry ingredients just until incorporated.
4. Pour half the batter into the loaf pan. Sprinkle half the cinnamon mixture on top. Add remaining batter, then the rest of the cinnamon mixture.
5. Use a butter knife to gently swirl through the layers.
6. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing from the pan. Slice once fully cooled.

Maple Oat Walnut Muffins

Hearty yet tender, these muffins capture the essence of winter mornings with notes of maple, toasted oats, and chopped walnuts. They’re just sweet enough to feel like a treat but wholesome enough for everyday breakfast. Spread with a little butter or enjoy warm alongside your first (or third) cup of coffee.

Ingredients:
1 cup rolled oats
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup melted butter (or coconut oil)
1/3 cup pure maple syrup
1 egg
1 tsp vanilla extract
1/2 cup chopped walnuts (or pecans)

Instructions:
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine oats and milk; let stand for 10 minutes to soften.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Stir melted butter, maple syrup, egg, and vanilla into oat mixture.
5. Add wet ingredients to dry ingredients and stir gently until combined. Fold in walnuts.
6. Divide batter evenly among muffin cups (they’ll be about 3/4 full).
7. Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool briefly before serving.

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Soft vanilla cake infused with orange zest and layered with spiced gingerbread cream.

Ingredients:
For the Cake:
1 ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
6 tablespoons milk, room temperature (any kind)
2 tablespoons fresh orange juice (about half an orange)
1 teaspoon orange zest (from 1 orange)
⅓ cup full fat sour cream, room temperature
⅔ cup granulated sugar
¼ cup neutral oil (avocado oil would work well)
1 large egg, room temperature
1 teaspoon vanilla extract

For the Gingerbread Pudding:
1 large egg yolk, room temperature
2 tablespoons corn starch
½ cup milk (2% or whole)
1 ½ tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon water
½ cup heavy cream
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 tablespoon unsalted butter

For the Gingerbread Mousse
½ of the gingerbread pudding (above)
½ cup heavy cream, cold
1 tablespoon powdered sugar (optional)

Directions:
Gingerbread Pudding
Make the pudding first so it has time to cool and set up. It can even be made the night before.

In a small mixing bowl, add the egg yolk, corn starch, and ¼ cup of the milk. Stir until fully mixed and no lumps of corn starch remain.

In a medium saucepan, add the molasses, brown sugar, and water. Heat over medium heat until the sugar starts to dissolve. Add the cream and remaining ¼ cup milk and heat the mixture until small bubbles form along the edges of the pan.

Reduce the heat, then carefully and slowly drizzle about half of the warm mixture into the egg mixture, whisking constantly.

Transfer the tempered mixture back into the saucepan. Stir in the spices. Return the heat to medium and, while stirring, heat the pudding until it starts to thicken and bubble.

Remove the pudding from the heat and stir in the butter until melted. Transfer the pudding to a bowl and set aside in the refrigerator.

Vanilla Orange Cake
Preheat the oven to 350°F degrees and adjust the oven rack to the middle position. Lightly grease and line the bottom of two 6-inch round cake pans with a piece of parchment paper cut to fit.

In a small mixing bowl, mix the flour, baking powder, baking soda, and salt.

In a liquid measuring cup, measure out the milk and orange juice, and stir in the orange zest and sour cream.

In a medium mixing bowl, add the sugar and oil. Mix until smooth. Add the egg and vanilla extract and mix until smooth. Add half of the milk mixture and mix until just incorporated.

Gradually incorporate the dry ingredients with the wet ingredients until just incorporated. Add the remaining milk mixture and mix until mostly incorporated.

Pour the batter evenly into the prepared cake pans (a kitchen scale helps here) and bake for 18 to 22 minutes, or until the cakes are golden and a toothpick inserted in the middle comes out clean.

Cool the cakes in the pans set on a wire rack for 10 minutes. Then gently invert the cake pans onto a wire rack and remove the parchment paper (if it stuck to the cakes).

Gingerbread Mousse
When ready to assemble the cake, make the gingerbread mousse.

Set one of the cake layers on your serving plate. Spoon or pipe half of the cooled gingerbread pudding onto the middle of the cake, leaving at least ½-inch around the edges.

In a small mixing bowl, beat the heavy cream using a hand mixer on high speed until stiff peaks form.

Scoop about ⅓ of the whipped cream into the remaining gingerbread pudding. Fold in the whipped cream until fully mixed in. Transfer the mix back into the remaining whipped cream and fold until no whipped cream streaks remain.

To finish assembling the cake, pipe a ring of the gingerbread mousse along the outside of the existing gingerbread pudding ring, plus a layer on the top of the pudding. This will help keep the pudding from spilling out of the sides of the cake. Top with the other cake and frost the cake with the remaining mousse.

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A festive trail mix recipe that’s ideal for seasonal snacking or gift-giving

There’s something about the holidays that makes us crave both comfort and a little indulgence. This festive trail mix blends warm, spiced candied nuts with dried fruit and just a touch of sweetness from cinnamon chips. It’s a perfect make-ahead snack for holiday gatherings, a thoughtful homemade gift when packaged in a jar or tin, or simply a treat to keep on hand for cozy evenings by the fire. With its balance of crunch, spice, and sweetness, this mix captures the flavors of the season in every handful.

Spiced Holiday Trail Mix

Ingredients:
1/4 cup pure maple syrup
1 1/2 tsp pumpkin pie spice
1/8 tsp sea salt
2/3 cup cashews
1/3 cup pepitas or roasted pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup dried cherries
1/3 cup dried apricots
1/4 cup golden raisins

Directions:
1. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a large saucepan, heat the maple syrup over medium-high until it just begins to boil.
3. Stir in pumpkin pie spice, salt, and nuts. Cook, stirring frequently, until the nuts are caramelized and the syrup has reduced, about 3–5 minutes.
4. Spread mixture in an even layer on the prepared baking sheet and let cool completely. The candied nuts will harden as they cool.
5. Once hardened, add the cherries, apricots, raisins, and cinnamon chips to the pan. Stir until evenly distributed, breaking the candied nuts into clusters as needed.
6. Store in an airtight container. Enjoy!

Moist red velvet cake crumbled, mixed with frosting, and rolled into bite-sized delights—perfect for gifting or party trays.

Photo by Ashlee Glen

Ingredients:
One box of red velvet cake mix (whichever brand you prefer)
⅓ cup cream cheese frosting (whichever brand you prefer)
12 oz white candy melts

Directions:
Bake the cake mix according to the package instructions and let it cool completely.

Crumble the cake into fine crumbs in a large bowl. Stir in the ⅓ cup of frosting to bind the crumbs.

Roll mixture into small balls and place on a large baking sheet prepared with parchment paper. Chill in the freezer until firm.

In a microwave safe bowl, melt the candy melts in the microwave at 30 second intervals, mixing as you go.

Dip each cake ball into the melted candy coating and place back on your baking sheet. Decorate with red sanding sugar, if desired, before the coating sets.

Read more recipes from the 12 Cakes of Christmas