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Category: Baked Goods

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Cider Spice Muffins

Cider Spice Muffins

Cider Spice Muffins

 

1 1⁄2 C. apple cider

Cooking spray

1 3⁄4 C. all-purpose flour

1 1⁄4 tsp. baking powder

1 tsp. fine sea salt

1 tsp. ground cinnamon

1 tsp. ground cardamom

1⁄2 tsp. ground nutmeg

Zest of 1 orange

10 T. butter (11⁄4 sticks) at room temperature

3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar

2 large eggs at room temperature

1 tsp. vanilla extract

 

To finish:

6 T. butter (3⁄4 of a stick), melted

1⁄2 C. granulated sugar Zest of 1 orange

 

Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.

Strawberry Oat Squares

Strawberry Oat Squares

Strawberry Oat Squares

1 C. cooked steel-cut oats

3/4 stick of softened butter

1 egg

1/2 C. sugar

1 C. flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. strawberry or other fruit jam

2 T. brown sugar

 

Preheat oven to 350 degree. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand. Add in the cooked oats, being sure to fully incorporate it into the mix. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture. Spread half the batter into a greased 8 x 8 pan. Top with the jam, spreading it evenly over the batter. Spread the remaining batter over the jam. Sprinkle brown sugar on top. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool and serve.

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

 

½ C. freeze-dried strawberries

1 T. granulated sugar

2½ C. all-purpose flour, plus more as needed for dusting

½ tsp. fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ C. ice water, plus more as needed

 

5 C. fresh strawberries, halved

1 T. fresh lemon juice

½ tsp. pure vanilla extract

Pinch of fine sea salt

½ C. plus 2 T. granulated sugar

⅓ C. cornstarch

1 large egg white

Sanding sugar, for finishing

 

In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 T. at a time. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.  In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. In another small bowl, make an egg wash by whisking together the egg white and 1 T. water. Reserve. On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. Chill the pie for 20 minutes while you preheat the oven to 425°F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

 

For the bottom:

4 T. butter, melted

Around 1 1/2 pound of fresh rhubarb stalks (preferably bright red)

1/2 C. cane sugar

For the batter:

2 C. whole wheat flour (or 1 C. all-purpose + 1 C. whole wheat for a lighter cake)

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 C. cane sugar

1 C. extra-virgin olive oil

1 C. milk (can be plant-based)

3 large beaten eggs

2 tsp. ground cardamom

1/4 C. orange juice

2 T. rose water

 

Preheat your oven to 350F. Line bottom of a round 8 inch baking pan (3 inches deep) with parchment paper. Cut your rhubarb stalks to fit snugly at the bottom of the pan in an attractive arrangement, flat side down. (If you wish to make the geometric pattern I show in the video, you’ll need to cut the stalks on an angle with the cut side as close to the same length as the uncut side as possible. (Using rhubarb stalks that are uniform in width will make this easier). Once your rhubarb pieces are all snuggly packed like sardines at the bottom of the pan, sprinkle 1/2 C. of sugar on top of the rhubarb, aiming for even distribution. Pour 4 T. melted butter all over, as evenly spread out as you can. With a spatula, gently nudge the sugar and butter around to try to ensure coverage of all the rhubarb, but don’t worry, it doesn’t need to be perfect since it will all melt into a caramel in the oven. In a bowl, whisk together the flour, cardamom, salt, baking soda and baking powder. In another bowl or stand mixer, beat together the olive oil, sugar, beaten eggs, milk, orange juice and rose water. Once the liquid mixture is silky and uniform, add the dry ingredients and mix everything together until just combined (small lumps are ok but try to avoid large lumps). As with any cake batter, don’t overmix it. Pour the batter into the prepared pan, to cover the rhubarb. Bake for about 50 to 60 minutes, or until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let it cool in the pan for about 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack, carefully peel away the parchment paper, and let the cake cool, about 2 hours. (If the cake has risen and domed out a lot while baking, you may want to slice off the top rounded part before inverting it, so the cake sits on a flat base – it’s also a great way to get a sneak taste of the cake and no one will ever know! 😉

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

Strawberry-Thyme Croustades

¾ C. all-purpose flour
½ C. almond flour
1/3 C. oatmeal
¼ C. brown sugar
¼ tsp. of salt
A few grinds of fresh black pepper
½ tsp. fresh thyme leaves (divided use) plus extra for sprinkling
1/3 C. butter, at room temperature
½ pound strawberries, sliced
2 T. local honey
¼ C. salted and roasted pistachios, chopped

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place flour, almond flour, oatmeal, brown sugar, salt, pepper and ¼ tsp. of thyme leaves into mixer bowl. Add butter and mix until large lumps form. Divide dough into 6 portions and roll out each (or press each down with your palm) to form discs. Put discs on baking sheet and bake for 20 minutes. Meanwhile, mix together remaining ¼ tsp. of thyme leaves, strawberries and honey. After the little crusts have cooled, top with strawberry mixture, then sprinkle with extra thyme leaves and chopped pistachios. Serve warm or later at room temperature.

Patriotic Pie Bites

Patriotic Pie Bites

Patriotic Pie Bites

 

Nonstick cooking spray, for greasing

1 box (14.1 ounces, or 399 g) refrigerated piecrusts (2 piecrusts), thawed

Flour, for dusting

½ C. (130 g) prepared blueberry pie filling

¾ C. (195 g) prepared cherry pie filling

¾ C. (195 g) prepared apple pie filling (if the apple pieces are large, chop up the filling)

Whipped cream, for topping (

 

Preheat the oven to 375°F (190°C; gas mark 5). Spray a 24-C. mini muffin pan with cooking spray.  Unfold one thawed piecrust at a time on a lightly floured surface. With a 2½-inch (6 cm) round biscuit or cookie cutter, cut 24 rounds from the piecrusts. Using the cookie cutter, cut 6 mini star shapes from the extra dough for garnishing the blueberry pies. Press a round of piecrust into the bottom and up the sides of each prepared muffin cup. Lay the prepared muffin pan horizontally in front of you and fill the crusts to look like an American flag as follows: top row, 3 blueberry and 3 cherry; second row, 3 blueberry and 3 apple; third row, all cherry; and bottom row, all apple. Top each blueberry pie with a mini star-shaped piece of dough. Bake for 25 to 30 minutes, until the filling begins to bubble and set in the center and the crusts turn golden brown around the edges. Allow to cool for 10 minutes or so before removing from the pan and recreating the flag shape on a platter. Top the apple pie bites with a dollop of whipped cream (if using).

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

 

3 C. Red Fife flour

2 heaping tsp. baking powder

1/4 C. granulated sugar

1/2 C. unsalted butter, chilled but not hard

1 1/4 C. buttermilk

1 egg, whisked

Strawberry butter

1 C. unsalted butter, room temperature % C. pure maple syrup

1 tsp pink peppercorns

4-5 strawberries, washed, dried, and diced

 

Red Fife wheat is the key to the earthy robust and nutty flavor of these scones. They are less “biscuit” and more “soda bread” in texture (although still flaky), and the nuttiness of the scone offsets the naturally sweet strawberry butter. The perfect addition to a summer afternoon tea after picking up a pint of local strawberries from the market.  Preheat the oven to 400°F. Line a baking sheet with parchment paper. To make the scones, in a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough. Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12-15 minutes. While the scones are baking, prepare the butter. Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3-4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well. You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through. Remove the scones from the oven, transfer to a wire rack, and let cool for 3-5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side. The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Chocolate Ganache Tart

Chocolate Ganache Tart

Chocolate Ganache Tart

 

3 T. slivered blanched almonds

6 T. sugar

1 1/4 C. (spooned and leveled) all-purpose flour

1/4 tsp. salt

6 T. unsalted butter, cold and cut into pieces

12 ounces bittersweet chocolate, coarsely chopped

1 1/4 C. heavy cream

1 tsp. pure vanilla extract

Lightly sweetened whipped cream, for serving (optional)

 

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

Raspberry Cookies

Raspberry Cookies

Raspberry Cookies

 

2 C. all-purpose flour

½ C. granulated sugar

2 tsp. baking powder

½ C. salted butter , cubed

⅔ C. heavy whipping cream , plus more as needed

½ lemon , zested and juiced

1 C. roughly chopped frozen raspberries

 

1 C. powdered sugar

2 T. lemon juice

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.  Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more T. cream. Gently fold or press in raspberries. Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet. Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.  In a medium bowl, stir together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Enjoy!

Baklava Rolls

Baklava Rolls

Baklava Rolls

 

1 C. roasted unsalted pistachios meat.

1 -2 teaspoons orange blossom water

3 Tablespoons simple syrup

½ 1lb package of phyllo dough, about 18 sheets.

½ C. unsalted butter melted

For the Syrup Ingredients:

1 C. sugar.

½ C. water.

½ teaspoon lime juice.

¼ C. honey.

½ teaspoon vanilla extract.

 

In a saucepan over medium heat, combine syrup ingredients until it boils, reduce heat and simmer for 10 minutes. Set aside to cool completely.  In your food processor, pulse the pistachios until finely ground. Add simple syrup and the orange blossom water to the pistachios and mix well until you get a sticky coarse paste. Preheat oven to 320F. On a clean working surface, take two sheets of phyllo dough out, brush lightly with melted butter using pastry brush. Spoon about 1 ½ Tablespoons of the filling and form a log on the short side of the sheet and roll all the way through. Brush the finished roll with more butter and place in a baking sheet. Bake in oven until top is golden brown, about 40 minutes depending on your oven. Pour ½ to 1 C. of simple syrup over and let it cool completely, preferable overnight if you can. Take phyllo cigars out, cut into 2 or 4 equal parts. Serve and enjoy!.

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

 

Makes 1 (9½-inch round) cake

 

2 sticks/8 ounces butter, room temperature plus more for greasing the pan

Zest of 1 lemon

1 C. sugar

3 eggs, room temperature

1 tsp. vanilla

1 ½ C. flour

1 tsp. baking powder

¼ tsp. sea salt

1 C. ground pistachios (see note)

Powdered sugar, for dusting (optional)

Strawberry + Basil Salsa (recipe follows)

 

Preheat the oven to 350°F and line the bottom of a 9½-inch round pan with parchment paper. Grease the bottom and sides with butter. Cream the butter in a mixer until it’s light in color and fluffy, about 2 to 3 minutes. Rub the lemon zest into the sugar to release its oils. Add this to the butter and mix another minute. Add the eggs to the mixture one at a time, beating for 2 minutes each. Mix in the vanilla. Whisk together the flour, baking powder and salt and add this to the bowl all at once. Mix gently, being careful to not overmix. Add the ground pistachios. Pour the batter into your pan and bake for 30 to 40 minutes or until a tester comes out clean. Let cool in the pan on a rack, then turn it out to serve. Dust with powdered sugar before serving if you’d like—the cake doesn’t really need it because it’s sweet enough, but the powdered sugar makes it extra pretty. Serve with Strawberry + Basil Salsa on the side. Note: To make ground pistachios, simply put shelled, unsalted pistachios in your blender or food processor and pulse until finely ground.

 

Strawberry + Basil Salsa

 

1 pound strawberries, hulled (see note)

⅓ C. sugar (or more, depending on sweetness of your berries)

4 large basil leaves

1 T. fresh lemon juice

 

Slice and chop the strawberries into a ¼-inch dice and toss into a medium bowl with the sugar. Finely chop the basil and add this to the bowl along with the lemon juice. Taste and adjust as needed. Let rest for a half-hour before serving. Note: Don’t throw those strawberry tops in the trash! Put them in a pitcher of water and store in the fridge—and you’ve got strawberry water.

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

 

3 C. organic all-purpose flour, plus more for dusting

1 tsp. active dry yeast from a packet

2 tsp. sea salt or kosher salt

1 1/2 C. warm water (not hot – it can kill the yeast)

2 T. chopped fresh herbs, like rosemary and thyme, optional

 

Measure each cup flour by filling the cup to overflowing then tapping the flour mound with blade of a butter knife to eliminate any air bubbles and allow flour to settle into cup. Use knife to scrape excess flour off top of C. in a straight line. Add flour to large bowl, then add yeast and salt. Add warm water to dry mixture and stir together with wooden spoon, scraping sides of bowl. (Mixture will be sticky and shaggy.) Cover bowl tightly with plastic wrap and let dough rise 6-8 hours. Letting it rise on the counter is fine, or place bowl in middle rack of turned-off oven with oven light on. (The warmth from the oven light will help it rise.) After it has risen, dough should have doubled in size and have lots of bubbles. Preheat oven to 450F. Place Dutch oven or other lidded oven-safe pot in oven to get hot. Meanwhile, sprinkle handful of flour on cutting board. Scrape dough from bowl and onto board and set bowl aside. Sprinkle flour on top of dough, take a flap of dough, and fold it over itself, almost like closing an envelope. Rotate dough and fold it over itself again and continue to repeat, sprinkling more flour as needed. Dough should feel soft and puffy and no longer sticky. Turn dough over, hiding all folds underneath.  Retrieve bowl set aside and place a piece of parchment paper inside. Set dough on top. Cover bowl lightly with clean dish towel, without letting it touch dough. Let sit 30 minutes. Carefully remove lid of hot Dutch oven. Transfer parchment paper with dough ball to Dutch oven. Place lid back on and bake 30 minutes. Remove lid and bake 15 minutes more, until there’s a gorgeous, dark-brown crust. Let bread cool a few minutes before slicing.

 

  • For really crispy crust, use bread flour. My favorite brand is King Arthur.
  • I prefer using active dry yeast from packets-not from a jar, which has an extra additive.
  • I’ll often make this dough right before bed and let it rise overnight, then bake it first thing in the morning. Or I’ll make the dough in the morning and let it rise all day so I can bake it before dinner.
Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

 

1 cup frozen Oregon blackberries

1 ½ cup all-purpose flour

1 cup sugar

½ cup of yogurt (we used plain, but greek or coconut yogurt would work great too)

½ cup olive oil (vegetable oil also works)

3 eggs

2 tsp. baking powder

Zest of 1 ½ lemons (½ for the topping)

Pinch of salt

Lemon glaze

 

1 cup powdered sugar

5 tsp. lemon juice

4 tsp. milk

Oregon Berry Bundt Cake Recipe:

 

Preheat oven to 350°F. Spray bundt cake pans with butter. Whisk the flour, baking powder, and salt together. In a separate bowl place the sugar and lemon zest together and whisk. Whisk the yogurt in the sugar bowl. Once the yogurt is incorporated whisk the eggs in one by one. Whisk in the dry ingredients with the wet bowl until the mix is smooth. Lightly dust the blackberries in flour and fold them into the batter. Fill the mini bundt cake pans ½ full. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn’t stick). Cool for 20 minutes prior to topping with lemon glaze. Lemon glaze steps: Put all ingredients in a small bowl. Whisk until smooth and you get your desired thickness

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

 

1 pound fresh rhubarb stalks (see note)

2/3 cup + 1/4 cup brown sugar, firmly packed

1/3 cup + 1 T. vegetable oil

1 medium very ripe banana (see note)

1 medium orange

1.5 ounces fresh ginger root

1 T. pure vanilla extract

2 tsp. powdered ginger

1.25 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup boiling water

 

To yield the prettiest cake possible, pick rhubarb that’s the deepest pink in color you can find, both inside and outside of the stalks if possible. For best results, use a banana that’s extremely ripe, dark and soft. This will be easier to work with and will provide the maximum moistness and pleasant sweetness in the cake. Rinse rhubarb; trim and discard tough ends. Slice stalks in half once crosswise, and then once lengthwise (unless they are already very narrow). Set aside. Using 1 T. oil, thoroughly coat the interior of a 9 to 10 inch ovenproof skillet such as cast iron. Place rhubarb in skillet in a single parallel pile, trimming ends to make it fit if needed. Top rhubarb with 1/4 cup brown sugar. Place pan over medium-low heat and cover with lid. Cook 5 minutes, remove lid, and use heatproof tongs to gently rotate top and bottom layers of rhubarb. Cover and cook another 5 minutes. Rhubarb should be very soft and juicy. Remove lid, remove pan from heat, and set aside. Preheat oven to 350 F. Peel the banana and mash it well with a fork until no longer lumpy. Measure the mashed banana; it should yield 1/3 to 1/2 cup. (If yours yields more than this, set aside extra and use for another purpose. If less, add a bit more oil to make at least 1/3 cup total.) Rinse, dry, and finely zest the orange; set zest aside. Juice the orange and measure out 1/4 cup juice, discarding any seeds. Set juice aside. Peel and finely grate a piece of fresh ginger root (see note); then measure out 2 tsp. grated ginger. Heat a kettle of water. In a large bowl, beat 2/3 cup brown sugar and 1/3 cup vegetable oil. Add the vanilla, mashed banana, and grated ginger. Mix well. Sift over the mixture: powdered ginger, flour, baking powder, baking soda, and salt. Begin to mix (batter will be thick), alternately adding the 1/4 cup orange juice and 1/2 cup boiling water. Beat well, scraping sides and bottom of bowl with spatula. Finally, fold in the orange zest until evenly distributed. Before adding batter into skillet, gently rearrange rhubarb, pulling it to edges of the pan to ensure the bottom of the cake is completely covered in a single layer of rhubarb – preferably with most of the stalks going in the same direction. Slowly pour batter over rhubarb and place skillet in oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out batter-free (a few moist crumbs are OK). Carefully remove from oven. Let sit at least an hour or until pan is cool enough to grasp. Just when ready to serve, loosen edges of cake with a knife, and invert onto a plate. If cake has completely cooled or is the least bit stubborn about coming out of pan, be sure to place skillet over medium heat on stovetop for 30-60 seconds before flipping. The cake is best served the day of baking, but feel free to store it covered and refrigerated, eating within a day.

Romanian Intelligent Cake

Romanian Intelligent Cake

Romanian Intelligent Cake

 

2 sticks unsalted butter, melted

9 eggs at room temperature

1 tsp. lemon zest

2 cups flour, sifted

4 cups whole milk, at room temperature

Pinch of salt

1 tsp. vanilla extract

1/2 tsp. rum extract (optional)

1 3/4 cups powdered sugar

 

Heat the oven to 350 degrees. Line a 9-by- 13-inch glass baking dish with parchment paper, leaving the ends long enough to hang over the long edges of the dish to help with lifting the cake out of the pan later. Melt the butter and let it cool until it is warm but still melted. Separate the eggs, placing yolks and whites in separate large bowls. Using a hand or stand mixer, beat the egg yolks with the powdered sugar and lemon peel until they become pale. While beating on low speed, slowly add the melted butter, then the sifted flour, then the milk. To the bowl of egg whites, add salt, vanilla extract and rum extract (if using). Beat until they are stiff. Using only a wooden spoon or a spatula, gently fold the egg whites into the yolk mixture a large spoonful at a time. Do not overmix it. Pour the batter into the pan and bake for 1 hour. Resist the urge to open the oven. After 1 hour, test for doneness by jiggling the pan gently (the middle should be firm). If needed, bake for up to 30 minutes longer, checking every 10 minutes or so (again, try not to open the door too often). Turn off the oven and leave cake in the oven with the door closed for 20 minutes. Remove from the oven and refrigerate for 3 to 4 hours, or until the next day. To serve, run a paring knife around the outside of the cake to make sure it has not stuck to the pan anywhere, then use the overhanging parchment to lift cake out of the pan. Dust with powdered sugar, cut into 2-inch squares and arrange on a serving platter. When you cut into this custardy cake, it will have formed its own layers and have a slightly crispy top.

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

 

2- 1/2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon granulated sugar

1 teaspoon salt

8 tablespoons cold butter cut into small cubes

1 cup buttermilk

 

1/2 cup butter softened

3 tablespoons honey

 

Preheat oven to 425 degrees. Spray a baking sheet with non stick spray or use a baking liner.

Sift flour, baking powder, sugar and salt into large mixing bowl. Add in chopped butter and mix with hands or a pastry cutter until it becomes a loose crumble. Add buttermilk and mix until it becomes a sticky ball. Place the dough on a floured surface and roll into about 1 inch thick. Fold it over and roll out again. Repeat 4 more times. Roll out the dough into a rectangle about 1 inch thick. Cut biscuits using a biscuit cutter or glass. Place biscuits on a baking sheet making sure they touch. Bake 12-15 minutes or until golden brown. In a small bowl add softened butter and honey mix until combined. Set aside. Remove biscuits and serve warm with honey butter.  Notes:  Freeze unbaked biscuits, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Freeze up to 3 months. Do not thaw before baking, you may need to add a couple of minutes to the baking time.

Blackberry Lemon Bread

Blackberry Lemon Bread

Blackberry Lemon Bread

 

1-2/3 cups all-purpose flour (200 grams)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

zest of 1 lemon

1/2 cup sour cream, room temperature (or plain Greek yogurt)

3 eggs, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon lemon oil

1/2 cup flavorless cooking oil such as canola

5 tablespoons blackberry jam

Optional: 2 to 4 drops blue food coloring**

1 cup blackberries, tossed with 1 tablespoon flour

Lemon Glaze

1 cup powdered confectioners sugar

pinch of salt

2 to 3 tablespoons lemon juice

 

Preheat the oven to 350°F and spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray (or line the pan with parchment paper).  Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out.  Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended.  Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture.  Pour the oil into the batter gradually while stirring with a silicone spatula.  Transfer 1/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired.  Stir the blackberries into the larger bowl of batter and pour about 2/3 of the batter into the prepared loaf pan.  Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached.  Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack.  Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like.  Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up.  Garnish with fresh blackberries or candied lemon slices.  You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don’t add the blackberries, you can store the loaf cake at room temperature for 4 days.

Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

 

3 cups bread flour

¼ tsp. dry active yeast

1 ¼ tsp. salt

2 T. sunflower kernels

2 T. pumpkin seeds

1 T. flax seeds

1 T. poppy seeds

1 T. sesame seeds

1 ⅝ cups water

 

For the topping: (optional)

1 T. of each kind of seeds, all mixed together

 

Basic Instructions: In a large bowl, mix together the flour, yeast, and salt, and all the seeds. Add the water and mix together with a wooden spoon until just combined.  You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!  After rising, the dough will be very sticky! Cover your hands with oil, then stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds.  Gently  shape the lump into a round loaf with the ends tucked under, set aside.  Pour the seed topping mixture onto a flat surface and spread it out, then roll the top and sides of the loaf in the seeds until it is well coated. Slash the top of the loaf, then allow the loaf to rest 15 minutes.  Your oven should be very hot at 450 degrees Fahrenheit, and you should have a cast irons skillet heated in the oven. Transfer your loaf to the hot pan and get ready to pop it into the oven. This next step is optional, but it will help your bread to form an amazing crust. For the best artisan style crust, you need to form steam in the oven just as the loaf goes in. Some bakers us a spray bottle of water and spray inside the oven to create this steam. I have found that the easiest way for me is to just throw a few ice cubes in right before I pop the bread in. The steam in the oven will allow your bread to expand for longer before the crust hardens, and give you bigger bubbles and a better texture! Bake 35-40 minutes.  Allow to cool before slicing!

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

 

1 cup unsalted butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

3-1/2 cups powdered sugar

 

1 cup unsalted butter, melted

2-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon lemon zest

1 teaspoon ground cardamom

1-3/4 cups granulated sugar

1 tablespoon vanilla extract

1 medium egg

1 egg yolk

 

1/2 upc white chocolate chips, melted

1/4 cup candied lemon peel, finely chopped

 

To make brown butter buttercream filling: In a medium pot or skillet, cook butter over medium heat. Stirring occasionally, cook about 10 minutes until butter reaches a golden brown. Remove from heat and allow to cool to room temperature. The butter will be somewhat solidified, but not hard (you can speed up this process by placing butter in refrigerator.) Once cooled, use a stand mixer to beat butter until light and fluffy. Add heavy cream, vanilla extract and powdered sugar. Slowly mix ingredients together until almost combined. Continue to beat mixture on high for 5-7 minutes until light and fluffy. Place buttercream into a piping bag with a piping tip of your choice. To make cookies: Preheat oven to 350°. In a medium pot or skillet, gently melt butter over low heat. Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest and ground cardamom. Set aside. Add sugar to a mixing bowl of a stand mixer. Once butter is melted, but not hot, add to sugar. Mix using paddle attachment. Add vanilla, egg and yolk to the bowl. Mix until combined. Add dry ingredients and mix until fully combined. Using a 3-ounce cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. You will get approximately 13 cookies (one extra cookie to taste test, of course!) Bake cookies for about 14-16 minutes. Allow cookies to cool completely before assembling sandwiches. To assemble: Pipe a thick swirl of buttercream on 12 cookies. Top each with another cookie. Drizzle one half of the sandwich cookie with melted white chocolate. Before the white chocolate sets, top with candied lemon peel.

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

 

1 cup flour

2 tablespoons sugar

½ cup chilled butter, cut into small chunks, plus additional to grease the springform pan

1 tablespoon milk (or non-dairy substitute)

 

2 cups huckleberries, plus 2 additional cups to top the baked tart

½ cup sugar

2 tablespoons flour

½ teaspoon ground cinnamon

1 pinch salt

 

Combine all ingredients in the bowl of a food processor and pulse until they come together in a ball. Wrap dough in plastic wrap and refrigerate for at least 10 minutes while you prepare the filling. Gently toss all the ingredients together in a large bowl until combined. Set aside. Preheat oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the sides of the pan lightly with butter to prevent sticking. Remove the chilled dough from the refrigerator. Working with your fingers, press the dough evenly into the bottom of the pan and up the side about 1 inch high. Pour the huckleberry filling evenly over the crust and bake for 40 minutes on the center rack of the oven. Remove the tart from the oven and immediately pour the reserved fresh huckleberries over the top. The heat from the baked filling will partially cook these berries. Place the tart on a baking rack to cool completely. Remove the tart from the springform pan and gently transfer to a serving plate. Slice into wedges and top with a scoop of vanilla bean ice cream to serve.

Crusty Dutch Oven Bread

Crusty Dutch Oven Bread

Crusty Dutch Oven Bread

 

3 cups all-purpose flour

1 ¾ teaspoon salt

½ teaspoon active dry yeast

1 ½ cups water (room temperature)

 

Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick. Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours. Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself. Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious. Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Spiced Apple, Squash, and Carrot Muffins

Spiced Apple, Squash, and Carrot Muffins

Spiced Apple, Squash, and Carrot Muffins

 

1 cup plain whole-wheat flour

1/4 cup superfine sugar

1 1/2 tsp. baking soda

½ tsp. ground cinnamon

1/4 tsp. fine salt

¼ tsp. ground ginger

1/2 tsp. pumpkin pie spice

1/2 cup sunflower oil

1/2 cup maple syrup

2 eggs, beaten

1/2 tsp. vanilla extract

1 cup peeled and grated apple

1 cup grated carrot

1 cup peeled and grated butternut squash

1/3 cup raisins

 

Preheat the oven to 35O°F (180°C) and line a 12-hole muffin pan with paper liners. Put all of the dry ingredients in a bowl and mix. Put all of the wet ingredients into another bowl and stir to combine. Mix the wet ingredients into the dry ingredients gently until combined. Divide the mixture evenly between the muffin liners and bake in the oven for 20 minutes until well risen and just firm in the middle. Remove from the oven, leave to cool in the pan for a few minutes then transfer to a wire rack to cool completely. The muffins will keep for up to 2 days in an airtight container.

Chamomile & Anise Hyssop Apple Crumble

Chamomile & Anise Hyssop Apple Crumble

Chamomile & Anise Hyssop Apple Crumble

 

note: If you don’t have access to dried anise hyssop leaves/flowers, you can use a tsp. of ground fennel seed or ground star anise.

 

7-8 cups diced apples

2 T. fresh lemon juice

2 T. arrowroot

2-4 T. maple syrup

1 tsp vanilla

2 T. dried chamomile

1 T. dried anise hyssop leaves & flowers

 

2 cups oats, divided

1/2 tsp ground cloves

1/2 tsp ground cardamom

good pinch of salt

4 T. room temp/solid coconut oil or softened vegan butter

2-4 T. maple syrup

 

Preheat your oven to 350 degrees. Add the apples, lemon juice, arrowroot, maple syrup, vanilla, chamomile, and anise hyssop to a bowl. Toss to mix then spoon into a 2-quart baking dish. Put 1 cup of the oats into a blender or food processor and pulse until you have a coarse looking flour. Add this to a bowl along with the remaining oats, salt, and the spices. Mix, then add the coconut oil and maple syrup. Mash the coconut oil and syrup into the oat mixture until it begins to hold together in clumps and looks crumbly. Sprinkle this mixture evenly over the surface of your apples. Bake your crumble for 35 to 40 minutes or until the juices from the apples are bubbling and the oats are a deep golden color. Cool 5 minutes before serving. Feel free to serve with a drizzle of cashew butter, freshly whipped coconut cream, or vegan vanilla ice cream. Makes 6-8 servings.

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

 

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 T. good olive oil

1 T. unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 T. chopped fresh tarragon leaves

1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock, preferably homemade

 

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 T. salt and 11/2 tsp. pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Black Radish Pie Crust

Black Radish Pie Crust

Black Radish Pie Crust

 

Conveniently makes 4 crusts that freeze and hold in the fridge well.

 

5 c all purpose unbleached flour

3 T. sugar

1 1/2 tsp salt

1 cup unsalted butter, chilled and cut into cubes

1 cup chilled Organic Vegetable Shortening

1 large egg

1 tsp white vinegar

ice water

 

Cut up half of butter with dry ingredients in food processor. Pulse until chunky. Add all shortening, salt & sugar & pulse until you see chunks of butter/shortening the size of giant peas. Add remaining butter and replace lid w/feed tube. In a 1-cup measure, add egg & white vinegar and beat together. Add enough ice water to make a very full 1 cup. Pulse this mixture through feed tube until crumbly, adding more water if needed. Dough should just – barely – hold together when squeezed in the palm. Add more water until dough holds its shape when squeezed. (DO NOT OVER PROCESS) Dump dough out on lightly floured board and fold a few times into a crumbly round mass. Let rest in fridge at least overnight and up to a week. Divide dough into 4 portions. Roll out between parchment paper, using as little flour as possible to prevent sticking. Proceed with pie recipe if desired but for best results, allow to rest in the fridge overnight before using. Freeze unused pie crusts.

Salty-Tangy Preserved Lemon Bars

Salty-Tangy Preserved Lemon Bars

Salty-Tangy Preserved Lemon Bars

 

1 3/4 cups (225 grams) all-purpose flour

1/4 cup (50 grams) granulated sugar

1/4 tsp. kosher salt

10 T. (1 stick plus 2 T.) unsalted butter, cut into cubes (remove from fridge 10-20 minutes before baking)

Filling

1/4 cup (70 grams) preserved lemon paste (or 1/4 cup of seeded, puréed whole preserved lemons)

2 T. lemon zest (from about 2 lemons)

6 T. fresh lemon juice (from about 2 lemons)

2 large eggs

2 large egg yolks

3/4 cup (150 grams) granulated sugar

3 T. (25 grams) all-purpose flour

Powdered sugar, for serving (optional)

Flaky salt, for serving (optional)

 

Heat the oven to 325ºF and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on all sides. (Save parchment paper by cutting one sheet several inches larger than the pan, cutting a slit in each corner, then pressing the paper into the pan.) In a medium bowl, use your fingers to combine the flour, sugar, and salt, then work in the butter pieces with your fingers, until it forms into a crumbly mass. It may not all stick together, but if you can press together a handful and it holds its shape, you’re good to go. Dump the dough into the prepared pan and hang onto the bowl. Firmly press the dough into the pan in an even layer. Use a fork to prick holes over the entire surface. Bake until the shortbread is lightly golden brown, 20 to 25 minutes. Meanwhile, make the filling: Place the preserved lemon paste, lemon zest and juice, whole eggs and egg yolk, sugar, and flour in the reserved bowl and whisk furiously until totally smooth. Reduce the oven temperature to 300ºF. Pull out the oven rack the crust is baking on, and carefully pour the filling over the crust. Gently push the oven rack back and bake until the filling is set and just barely jiggles in the center, about 20 minutes. Let the pan cool to room temperature, then transfer to the refrigerator to cool completely, at least 3 hours, but overnight is best for a clean cut. Pull out the bars from the pan by the parchment overhang, place on a cutting board, and slice into 16 squares (or 32 triangles). Dust with powdered sugar and sprinkle over flaky salt (if using).

Blueberry-Ginger Muffins

Blueberry-Ginger Muffins

Blueberry-Ginger Muffins

 

¾ cup sugar

½ tsp. salt

4 ounces unsalted butter

2 eggs, room temperature

2¾ cups all-purpose flour

1 T. baking powder

2 cups milk

 

Preheat oven to 400°F (on convection setting, if you have it). In a mixer fitted with the paddle attachment, cream butter and sugar. Add eggs 1 at a time and mix until just combined. In a separate bowl, sift together all dry ingredients and then slowly add to the creamed butter followed by the milk. Stir until the mixture just comes together. Do not overmix—a few lumps are fine. Prepare a muffin tin with nonstick spray, being careful to spray the flat surface where the muffin dome will spill over. Insert fluted muffin papers if you wish, then fill each muffin cup to the top. Bake approximately 12–15 minutes for mini muffins and 20–25 minutes for large muffins. The muffins are done when the muffin tops spring back, the edges are golden brown and/or a cake tester comes out clean.  *Note: I sometimes replace 1 cup of the all-purpose flour with an equal amount of whole-wheat white flour, which won’t much affect the recipe but adds a slight nutty flavor and almost imperceptible crunch.

Pantry Friendly Cranberry Bread

Pantry Friendly Cranberry Bread

Pantry Friendly Cranberry Bread

 

2 cups all-purpose flour

⅓ cup sugar

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

One 16-ounce can whole cranberry sauce, mashed with a fork

2 eggs, lightly beaten

2 T. cooking oil

 

Preheat the oven to 350°F. Lightly oil or coat with nonstick spray an 8×4-inch loaf pan. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing with a fork to distribute. In another medium-sized mixing bowl, mash the entire can of cranberry sauce with a fork. It should be kind of lumpy when you’re done. Stir in the eggs and oil. Add the flour mixture to the cranberry mixture and stir to combine. The batter should be a bit thick and stiff. Pour the batter into the pan. Bake for 60 to 65 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean. Let it stand in the pan for 10 minutes to cool. For easier slicing, wrap the bread in plastic wrap after the initial cooling period.

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

 

1½ cups cornmeal

1½ cups all purpose flour

1 T. baking powder

1½ tsp. salt

2 large eggs

4 T. unsalted butter, melted

¼ cup extra virgin olive oil

2 cups buttermilk

⅓ cup granulated sugar

4 jalapeños, de-ribbed and minced [70 g minced]

1 cup grated cheddar

1 thinly sliced jalapeño and extra cornmeal, for decorating

 

Preheat your oven to 425°F. Prep a muffin tin with 12 parchment liners. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a medium mixing bowl, whisk together the eggs, butter, olive oil, buttermilk, sugar, minced jalapeños, and most of the cheddar. Pour the wet ingredients over the dry ingredients and stir to combine (do not overmix). Evenly distribute the batter among the 12 lined muffin cups. Decorate the tops with jalapeño slices, cheese, and a light sprinkling of cornmeal. Bake for 20 minutes, until a toothpick inserted in the center comes out cleanly. Let cool on a rack or clean, dry towel. Muffins keep well at room temperature for a couple days. But they keep much better in the freezer, so freeze any ones you don’t plan to eat in the first day or two.

Easy Churro Cheesecake

Easy Churro Cheesecake

Easy Churro Cheesecake

 

1 T. cinnamon

1 ¼ cups granulated sugar

1 lb. cream cheese, softened completely to room temperature

1 egg

1 ½ tsp. vanilla extract

2 (8 oz.) crescent roll doughs, refrigerated

3 T. unsalted butter, melted

 

Preheat the oven to 350°F. Prepare a cinnamon-sugar mixture by mixing cinnamon and ½ cup sugar in a small bowl until combined well. In a separate medium mixing bowl, combine cream cheese, remaining sugar, egg, and vanilla, mixing until completely smooth. Spray a 9×13 baking pan with cooking spray and sprinkle 1-2 T. of the cinnamon-sugar mixture on the bottom. Open and unroll one tube of the crescent rolls. Press the seams together to form one rectangular piece. Place into the bottom of the pan, covering each end completely. Pour the cream cheese mixture over the dough in the pan, spreading across evenly. Unroll the second tube of dough and press the seams together again. Then, place it over the cream cheese mixture to cover completely. Use a brush to spread the melted butter evenly over the top layer of dough. Sprinkle the remaining cinnamon-sugar mixture over top. Bake for 25-30 minutes, until the crescent dough has puffed up and is golden brown. Place on a wire rack to cool completely and transfer to the fridge until chilled. Cut and serve.

Blender Lemon Loaf

Blender Lemon Loaf

Blender Lemon Loaf

 

3 large Eggs

3/4 C. Cane Sugar

1 ½ C. AP Flour

1/2 C. melted Coconut Oil (not hot)

1 C. Greek Yogurt

1/4 tsp. Salt

2 tsp. Baking Powder

Zest from a Lemon

2 T. Fresh Lemon Juice

2 tsp. Vanilla Extract

 

1 CUP Powdered Sugar

1/4 CUP Maple Syrup

1/2 tsp. Vanilla Extract

1/2 tsp. Lemon Zest

 

Preheat oven to 350F. Spray a 9×5 inch loaf pan with cooking spray. In a bowl, combine flour, salt and baking powder. Add eggs, sugar, coconut oil, Greek yogurt, lemon juice, vanilla extract and lemon zest to a blender and blend until smooth. Add flour and pulse a few times to combine. Do not over mix. Pour batter into the pan and bake for 35-40 minutes until the top is golden and toothpick inserted comes out clean. Let bread cool inside the pan for 5-10 min. Then remove and transfer to a cooling rack to cool completely. Whisk ingredients for the glaze together. Drizzle over the bread. Slice and serve

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.