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Baby Boomer Bakes, Brentwood, TN (2026)

04/09/2026

I’m a little opinionated about chicken salad. Somewhere along the way, it turned into a mix of everything but the kitchen sink—and lost what made it special in the first place. Today I made it the way I think it should be: simple, refined, and all about the chicken. Tender, flavorful, and not hidden under a dozen competing ingredients. I did sneak in one “secret” addition that makes it just a little irresistible… but otherwise, this is chicken salad as it was meant to be.

Nikki’s Original True Chicken Salad

Ingredients:
• 1 (approx. 3.75 lb) fresh chicken, approx. 4 cups cooked
• 1 tbsp plus 1 tsp salt
• 1 tsp ground black pepper
• 3/4 cup real mayonnaise (Hellmann’s)
• 1 large lemon, freshly juiced (about 2-1/2 tablespoons)
• 2 tsp Worcestershire sauce
• 1 cup finely chopped celery hearts
• 1 cup halved red seedless grapes

Instructions:
In a cast iron or other heavy cooker, place the chicken, salt, and black pepper. Cover the chicken with water. Place a lid on the pan and simmer on low for 2 hours, or until the chicken is falling off the bone. (Once the chicken begins simmering, crack the lid slightly to allow steam to escape.) Let the chicken cool in the broth for 1 hour.

Remove the chicken from the broth and use your fingers to pull it into tiny pieces. Reserve the meat and discard the skin and giblets.

In a large bowl, combine the mayonnaise, lemon juice, and Worcestershire sauce. Stir until fully blended. Add the chopped celery hearts, halved grapes, and chicken. Toss until everything is evenly coated. Chill for at least 2 hours before serving.

07/21/2025

Bourbon-Scented Banana Spice Muffins

2 c granulated sugar
1/2 c Crisco shortening
2 large eggs
4 medium very ripe but still firm bananas, mashed
1 tbsp Nielson Massey Madagascar Vanilla Bean Paste (or 1 tbsp vanilla extract)
3 c all-purpose unbleached flour
2 tsp baking soda
1/2 tsp fine sea salt

Topping:
4 tbsp Kerrygold Unsalted butter, cut into small pieces
2/3 c packed brown sugar
2/3 c Old Fashioned Quaker Oats
2 tbsp all-purpose flour
1/2 tsp ground Ceylon cinnamon (Ceylon has a milder sweeter taste and is superior for baked goods.)
1/4 tsp fine sea salt

Bourbon Drizzle:
2 tbsp brown sugar
1 tbsp heavy cream
1 tbsp Maker’s Mark Bourbon
1 c sifted confectioners’ sugar

1) Preheat oven to 350 degrees. (Note: It is best to preheat oven for 1-hr.) Line a 12-portion jumbo muffin tin or large cupcake pan with 12 paper liners.

2) In a mixing bowl combine sugar and shortening. Beat on medium speed 1 minute. Add eggs, mashed bananas, and vanilla; beat on medium speed 1 minute. Sift flour, baking soda, and salt; add to creamed mixture. Beat on low speed just until incorporated. Place divided batter into muffin liners.

3) In a small bowl combine topping ingredients with a fork until mixed throughout. Sprinkle divided mixture evenly over muffins. Bake muffins in a preheated 350-degree oven for 30 - 35 minutes or until muffins test done. Remove from oven and let cool 30 minutes.

4) In a small mixing bowl combine Bourbon Drizzle ingredients. Mix well. Using a fork drizzle mixture evenly over muffins.

05/19/2025

Nikki’s Fresh Homemade Strawberry Jam

4 lbs of fresh-picked very ripe strawberries (about 1 gallon)
1 large lemon, juiced (about 2 tbsp of lemon juice)
1 (1.75-oz) package of low or no sugar-needed powdered pectin
4 c raw cane sugar, divided

1. Wash 11 jelly jars, lids and caps.

2. Wash and hull berries and add to a large heavy saucepan. Using a potato masher, crush berries. Add lemon juice, pectin and 1/4 c sugar. Stir to mix well. Cook over medium-high heat stirring constantly until mixture comes to a boil. Add remaining sugar, stirring constantly, and bring to a full rolling boil. Let boil 1 minute. Remove from heat and let stand 5 minutes. Using a spoon skim off and foam and discard.

3. Place jam into jelly jars leaving 1/2-in head space. Clean top edges of jars, if necessary. Place on lids and secure rims tightly. Using a boiling water bath canner, process for 10 minutes. Remove jars from water and set aside. After 6 hours jars will be sealed and can be moved. Store at room temperature in a dark place up to a year.

02/12/2025

Homemade Sugar Cookies

2 sticks salted butter, softened
1 c granulated sugar
1 c confectioners’ sugar
2 large eggs, lightly beaten
1 c vegetable oil
1 tsp vanilla paste, or 2 tsp vanilla extract
4 c self-rising flour
1/4 tsp baking soda
1/4 tsp freshly grated nutmeg, or 1/2 tsp ground nutmeg

1) Preheat oven to 325 degrees.

2) In a mixing bowl combine butter, granulated sugar and confectioners’ sugar. Beat on low speed until mixed throughout; then beat on medium speed for 2 minutes. Add eggs, vegetable oil and vanilla. Beat until mixed throughout. Add half of flour, baking soda and nutmeg; beat until mixed throughout. Add remaining flour and beat until mixed throughout.

3) Using 1-1/2-inch scoop place rounds of dough on parchment paper 2-inches apart on baking sheet. Using fingers lightly press down cookies into rounds and sprinkle tops with colored granulated sugar, if desired. Bake in preheated 325-degree oven for 17 minutes or until barely browned around bottom edges of cookies. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Remove cookies to wire rack to cool completely. Store sealed at room temperature.

11/15/2024

Bourbon-Spiked Eggnog Cookies

Cookies:
2 sticks unsalted butter, softened
1/2 c granulated sugar
1 large egg yolk
2 tsp pure vanilla extract
1/2 tsp freshly grated nutmeg
1/4 tsp salt
2 c all-purpose flour, plus 2 tbsp flour for rolling dough
Coarse cane sugar, for sprinkling
Freshly grated nutmeg, for sprinkling
Filling:
3 tbsp unsalted butter
1 c, plus 2 tbsp confectioners’ sugar
1 tbsp bourbon (or brandy)
1 tsp pure vanilla extract

1. In mixing bowl combine butter, sugar, egg yolk, vanilla extract, nutmeg and salt. Beat on medium speed until blended throughout and light and fluffy; about 2 minutes. Add 2 c flour and mix on low speed until incorporated throughout. Place dough in bowl, cover and refrigerate 1 hour.

2. Preheat oven to 325 degrees. On a lightly floured surface with 2 tbsp of flour, roll out cookie dough to 1/4-in thickness. Using 2-inch round cookie cutter, cut out 64 cookies. Bake cookies spaced 1-inch apart on parchment lined baking sheets for 18 minutes. Remove from oven and let cool for 5 minutes, then place cookies on wire racks to cool completely.

3. To make bourbon filling combine butter, confectioners’ sugar, bourbon and vanilla extract in a small bowl. Mix on low speed with mixer until creamy and blended throughout. Spread a thin layer of filling on bottom side of half the cookies. Place another cookie on top of filling to sandwich filling. Store in airtight container at room temperature or refrigerated for up to one week. Makes 32 cookies.

11/15/2024

Christmas Cherry Crown Cookies

2 sticks unsalted butter, softened
3 tbsp regular cream cheese, softened
1 c granulated sugar
1 large egg separated, plus 1 egg white, divided
1 tsp pure almond extract
1/2 tsp pure vanilla extract
2-1/2 c all-purpose flour
1/4 tsp salt
1 c almonds, finely ground
25 red candied cherries, sliced in half

1. Preheat oven to 350 degrees.

2. In mixing bowl combine butter, cream cheese, sugar, 1 egg yolk, almond extract and vanilla extract. Beat on medium speed until light and creamy; about 2 minutes. Add flour and salt and beat on low speed until blended throughout. Place dough in a bowl, cover and refrigerate 1 hour.

3. Place finely ground almonds in a small bowl. Place 2 egg whites in additional small bowl. Using a 1-inch cookie scoop make round balls with dough. Dip each ball in egg white, then ground almonds. Place on parchment lined baking sheet at least 2-inches apart. Using thumb make a small indention in the center of each cookie and place one half of a candied cherry cut side down in center of cookie. Press cherry lightly into dough. Bake cookies in a preheated 350-degree oven for 18 minutes. Remove from oven and let cool on cookie sheet for 10 minutes, then remove cookies to cool completely on Cha wire rack. Keep cookies stored in air-tight container or freeze up to a month. Makes 50 cookies.

11/14/2024

Grandma’s Sorghum Cookies

2 sticks unsalted butter, softened
1 c packed light brown sugar
1/4 c sorghum (or molasses)
1 large egg
1 tbsp pure vanilla extract
2-1/2 c all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/3 c coarse ground cane sugar (or granulated sugar)

1. Preheat oven to 325 degrees.

2. In a mixing bowl combine butter, brown sugar, sorghum, egg and vanilla. Beat on medium speed until light and creamy. Add flour, baking soda, cinnamon, ginger and salt. Beat on low speed until mixed throughout.

3. Using a 1-1/2 in cookie scoop make round balls of cookies and roll in cane sugar. Place at last 2 inches apart on parchment lined paper on baking sheet(s). Bake in preheated 325-degree oven for 17 minutes. Remove from oven and let cool on baking sheets for 10 minutes. Remove from pan and let cool completely. Can be stored in storage containers or frozen.
Makes 36 cookies.

11/14/2024

Santa’s Hot Chocolate Cookies

2 sticks unsalted butter, softened
1 c granulated sugar
2/3 c light brown sugar
2 extra large eggs
1 tbsp pure vanilla extract
3-1/2 c all-purpose flour
1/4 cup cocoa powder
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 c semi-sweet chocolate chips
1 c Jet-Puffed bits (vanilla tiny marshmallows), or 1/2 c white chocolate chips

1. Preheat oven to 350 degrees.

2. In a mixing bowl cream together on medium speed butter, granulated sugar and brown sugar until light and fluffy; about 2 minutes. Add eggs and vanilla and beat until blended throughout. Add flour, cocoa, salt, baking soda and baking power. Beat on low speed to combine throughout. Add chocolate chips and Jet-Puffed bit and mix until blended throughout.

3. Using a 1-1/2 in cookie scoop, place cookies 2 inches apart on parchment paper lined baking sheet(s). Bake in preheated 350-degree oven for 15 minutes. Let cool on baking sheet for 10 minutes. Store in plastic bags. Freeze well. Firm texture is great for cookie exchanges or for shipping by mail to your family and / or friends. Makes about 56 cookies.

11/11/2024

Christmas Kentucky Butter Cookies

1 stick unsalted butter, room temperature
1/3 c granulated sugar
2 Tbsp light brown sugar
1 large egg
2 tsp pure vanilla extract
1-1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp fine salt
1 tbsp vegetable oil
Glaze:
2 tbsp unsalted butter
1/2 c confectioners’ sugar, 1/4 c reserved
2 tsp pure vanilla extract

1. Preheat oven to 350 degrees.

2. In a mixing bowl cream butter, granulated sugar and brown sugar together on medium speed for 3 minutes. Add egg and vanilla; beat until incorporated throughout. Add flour, baking powder and salt; blend on low speed until combined.

3. Using a 1-1/2 in cookie scoop place dough at least 3 inches apart on parchment lined baking sheets. Dip the back of a teaspoon dipped in vegetable oil, gently press and slightyly flatten the cookies. Bake cookies in a preheated 350-degree oven for 10 minutes. Remove from oven and leave on baking sheets.

4. Make glaze by combining in a small pan the butter and 1/4 c confectioners’ sugar. Heat over medium low heat stirring constantly until butter is melted. Remove from heat and still in vanilla extract. Brush this over cookies while still warm. Let stand for 1 hour; then dust cookies using a fine mesh sieve / strainer with reserved 1/4 c confectioners’ sugar. Makes 18 cookies.

05/05/2024

Bourbon-Banana Pudding

3/4 c granulated sugar, divided
1/3 c all-purpose flour
1/4 tsp salt
4 large eggs, separated
2 c whole milk
2 tbsp bourbon
1 box of Nilla Mini Vanilla Wafers
5 overripe bananas, sliced
1/4 tsp cream of tartar
1 tsp pure vanilla extract

1. Preheat oven to 350 degrees.

2. In a heavy saucepan combine 1/2 c sugar, flour, salt, egg yolks and milk. Whisk to combine throughout. Cook over medium heat whisking almost constantly until mixture is thickened. Remove from heat and whisk in bourbon.

3. In a 9x9x3-in baking dish (or similar size) place a small amount of pudding evenly in bottom of baking dish. Top evenly with half of the mini vanilla wafers. Top evenly with banana slices. Top evenly with remaining vanilla wafers. Top overall with remaining pudding.

4. Beat egg whites and cream of tartar in mixing bowl on medium speed with mixer until frothy. Continue beating while gradually adding 1/4 c sugar until soft peaks form. Add vanilla extract and beat until mixed throughout. Spread meringue evenly over pudding. Bake in preheated 350-degree oven for 15-20 minutes or until browned to your liking. Serve warm or chilled.

03/21/2024

Easter Coconut Cake with Lemon Coconut Custard Filling & Cream Cheese Frosting

3/4 c shortening
1-1/2 c granulated sugar
3 large eggs, separated
2-1/4 c cake flour
2 tsp baking powder
1/2 tsp salt
1 c whole milk
1 tsp vanilla extract
1 c shredded sweetened coconut
Filling:
1 large lemon, remove zest and juice
1 c granulated sugar
2 large egg yolks
1 c shredded sweetened coconut
Frosting:
1 (8-oz) pkg cream cheese
1/3 c whole milk
4 c confectioners’ sugar
1 tsp lemon flavoring (optional)

1) Preheat oven to 350-degrees. Spray two 9-in round baking pans with non-stick baking spray.

2) In a mixing bowl cream shortening and sugar on medium speed for 3 minutes. Add eggs and beat until mixed throughout. Combine cake flour, baking powder and salt; stir to blend. Add alternately with whole milk to creamed mixture beating well after each addition; beginning and ending with flour. Add vanilla extract and coconut; beat until mixed throughout. In a separate bowl beat egg whites on medium-high speed until soft peaks form, gently fold egg whites into cake batter until mixed throughout.

3) Divide batter between prepared cake pans and bake in preheated 350-degree oven for 30 minutes, or until cakes test done. Remove from oven and let cool 15 minutes in pan, then remove cake layers to a wire rack and cool completely.

4) In a small heavy saucepan over medium heat combine lemon rind and juice, sugar and egg yolks. Whisk regularly until mixture comes to a boil. Let boil for 1-2 minutes; until thickened. Remove from heat and stir in coconut. Let cool completely.

5) In a mixing bowl beat cream cheese while gradually adding divided milk and confectioner’s sugar. Add lemon flavoring, if desired, and beat on high speed for 2 minutes. Set aside. To assemble cake, place one layer on cake stand or serving plate and cover CoCwith filling. Top filling with second layer. Frost sides and top of cake with frosting. Store cake in refrigerator. Serve room temperature or chilled.

03/12/2024

Orange Slice Easter Cookies

1 lb orange slice candy, finely chopped
2 c all-purpose flour, divided
1-1/2 c brown sugar
1/2 c shortening
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c coconut
1/2 c chopped pecans
1/2 c uncooked oats

1. Preheat oven 325 degrees.

2. Combine chopped orange slice candy with 1/2 c of flour. Toss to coat and set aside.

3. In a mixing bowl cream together brown sugar and shortening on medium speed for 2 minutes. Add eggs one at a time, beating well after each addition. Combine 1-1/2 c of flour, baking soda, baking powder and salt. Mix well and add all at once to creamed mixture. Blend throughout. Add orange slice candy, coconut, pecans and oat. Mix throughout.

4. Using medium cookie scoop drop cookies on a baking sheet. Use a fork to slightly flatten tops. Bake in preheated 325-degree oven for 18 minutes or until lightly browned. Remove from oven; let cookies cool on wire rack.

Baby Boomer Bakes

04/09/2026

07/21/2025

05/19/2025

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11/15/2024

11/15/2024

11/14/2024

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