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Category: Baked Goods

Apple Spice Cake

Apple Spice Cake

Apple Spice Cake

 

3 cups all-purpose flour

1 1/2 cups of sugar

1 1/2 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. cloves

1/4 tsp. allspice

1/3 cup warm milk

1 cup of melted butter (or coconut oil)

3 cups grated apples)

½ T. of vanilla

Optional: caramel sauce (recipe below)

 

1/4 cup maple syrup

1/4 cup honey

1/4 cup of sugar (coconut sugar works)

3/4 cups of heavy cream +2 T. divided (coconut cream works)

2 T. butter (vegan butter works)

¼ tsp. salt

1 tsp. vanilla

 

Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment. In a medium bowl, mix together the dry ingredients. Add in the warm milk, melted butter, and vanilla. Combine. Add in this grated apple and mix until it is well combined and the apple is evenly distributed. Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose. Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.  Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.  Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil. Watch it closely as it will boil up as it heats.  Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 T. of heavy cream. Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

 

6 tablespoons (85 grams) unsalted butter, at room temperature

3/4 cup (145 grams) firmly packed dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg

1 large egg yolk

3/4 cup (175 ml) buttermilk (see Notes for other options)

1 teaspoon (5 ml) vanilla extract

1/2 cup (41 grams) Dutch cocoa powder

1 cup (125 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table or fine sea salt

 

2 ounces (55 grams) unsweetened chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)

1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature

Pinch of fine sea salt (optional)

1 tablespoons cream or whole milk

1/2 teaspoon vanilla extract

 

Make the cake: Heat oven to 350°F (175°c). Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. Speed this up by placing it outside for 10 minutes (thanks, winter!).  Make the frosting: Place frosting ingredients in a food processor and run machine to mix. Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. [Don’t have a food processor? Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Scoop the frosting onto the cooled chocolate cake and swirl it around. Finish with rainbow sprinkles; don’t even fight it. Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. (But only share if they offer to do dishes.) Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out. Notes: Red wine chocolate cake, mocha chocolate cake: You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water, with red wine or replace 1/2 cup of it with strong coffee. (Keep 1/4 cup buttermilk so you’ll have an acidic ingredient to wake up the baking soda.)

Blender White Bread

Blender White Bread

Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

 

1/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp ground cinnamon

1 3/4 oz cocoa

2 1/3 oz flour, pastry, whole wheat

2 1/4 oz flour, all purpose, wheat

1/4 tsp salt

1 cup granulated sugar

 

Combine dry ingredients together in a bowl.  Add wet ingredients (besides chocolate chips and zucchini) to dry ingredients. Add zucchini when all ingredients are blended. Then mix in chocolate chips. Bake in 325 degree Fahrenheit oven for 20-25 minutes. Cool and serve or store frozen.  Pro tip – microwave for 30 seconds and eat with frozen yogurt for a healthier dessert option!

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

 

6 Eggs

1 C. small-curd Cottage Cheese

¼ C. Milk

2 T. melted Butter

¼ C. Flour

1 tsp. Baking Powder

¾ tsp. Kosher Salt

4oz. Jar diced Pimentos, drained

2/3 C. packed coarsley grated Cheddar Cheese

 

Preheat the oven to 35OSF. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and salt. Whisk again to combine. Add the pimentos and cheese, and stir to combine. Pour the egg mixture into the prepared pan and bake 30 to 3 5 minutes, until the egg is just firm to the touch at the center. Remove from the oven and allow to cool for at least 5 minutes. Cut into squares and serve.

Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

 

1/2 cup butter

2 cups whole milk

4 eggs — yolks separated from whites

Pinch of cream of tartar

1 1/4 cup confectioner’s sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

1 cup pumpkin puree — not pumpkin pie filling

1 cup all-purpose flour

 

Preheat oven to 325 F. Line a 8×8 or 9×9 inch square baking dish with parchment paper.

Warm the milk until lukewarm and set aside. Beat egg whites with cream of tartar until stiff peaks form. Melt butter and cool at room temperature. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.

Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk. With the mixer running on low, add in the remaining milk. Fold in the egg whites with a spatula. Pour into the baking dish and bake for 60-65 minutes. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny. Cut into squares and serve.

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

 

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)

1/4 cup (50g) granulated sugar

6 Tablespoons (85g) unsalted butter, melted

 

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Butternut Squash and Leek Galette

Butternut Squash and Leek Galette

Butternut Squash and Leek Galette

 

For the galette dough

5-1/2 oz. (1-1/4 cups) all-purpose flour; more for rolling

1-1/2 oz. (1/3 cup) fine or medium yellow cornmeal

1 tsp. granulated sugar

1 tsp. kosher salt

3 oz. (6 Tbs.) unsalted butter, cold, cut into 1/2-inch pieces

3 T. extra-virgin olive oil

1/4 cup cold water

For the filling

3-1/2 T. extra-virgin olive oil

1 medium butternut squash, peeled and cut into 1/4-inch-thick slices

3 thyme sprigs, plus 1 tsp. chopped fresh thyme leaves

Kosher salt

2 large leeks, trimmed, cut lengthwise into quarters, then sliced thinly crosswise to yield 2 cups

1 large clove garlic, finely chopped

1/4 tsp. crushed red pepper flakes

4 oz. fresh goat cheese

1 T. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

1 large egg beaten with 2 tsp. water or cream

Flaky sea salt

Balsamic glaze, for serving (optional)

 

Pulse the flour, cornmeal, sugar, and salt in a food processor to combine. Add the butter. Pulse until the butter is distributed and pea-size crumbs form. Add the oil and water, and process just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 1 day.  Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with parchment, and brush the parchment with 1/2 Tbs. of the oil. Put the squash on the baking sheet in a single layer, and brush with 1 Tbs. of the oil. Add the thyme sprigs to the baking sheet, and sprinkle the squash with 1/2 tsp. kosher salt. Roast until just tender and browned in places, 20 to 25 minutes. Meanwhile, heat the remaining 2 Tbs. oil in a large skillet over medium heat. Add the leeks, garlic, pepper flakes, and a pinch of kosher salt. Cook, stirring occasionally and lowering the heat as needed, until the leeks are tender and browned in places, 5 to 8 minutes. Let cool. In a small bowl, combine the cheese, parsley, a pinch of kosher salt, and a few grinds of pepper. Crumble with your fingers to combine.  Between two sheets of lightly floured parchment, roll the dough into a 12-inch circle. The dough will be soft and the circle thin, so very carefully slide the parchment with the dough onto a large baking sheet; it’s OK if some of the dough hangs over the side for now. The dough may tear now or when folding it later; if so, it’s not a big deal. Just pinch the dough together and move on. Sprinkle half of the goat cheese mixture (about 1/2 cup) over the center of the dough, leaving a 1-inch border. Top with the leeks, then the squash, then the remaining 1/2 cup goat cheese mixture and the thyme leaves, leaving a 1-inch border. Fold the edge of the circle up and over the filling, pleating as you go. Brush the edge with the egg wash. Refrigerate for at least 30 minutes and up to 8 hours. When ready to bake the galette, position a rack in the center of the oven, and heat the oven to 400°F. Bake until the crust is browned, 30 to 35 minutes. Let cool briefly before slicing. Sprinkle with flaky sea salt and serve warm or at room temperature with balsamic glaze on the side.

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

 

1/2 cup Unsalted Butter , room temperature

1 1/4 cups Granulated Sugar , divided

3 Large Eggs , room temperature

1 1/4 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Kosher Salt

1/4 tsp Baking Soda

1/4 cup Unsweetened Shredded Coconut

1/3 cup Shelled Unsalted Pistachios

1/2 cup Full-Fat Coconut Milk

1 T. Lemons , zested (about 2 lemons)

1/3 cup Lemon Juice , freshly squeezed, divided

1/2 tsp Vanilla Extract

2 T. Full-Fat Coconut Milk

1 T. Unsweetened Shredded Coconut

 

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease the paper and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, combine the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) . Beat on medium speed for 3-5 minutes, until light and fluffy. With the mixer on medium speed, add the Large Eggs (3) one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick. In a medium bowl, sift together the All-Purpose Flour (1 1/4 cups) , Baking Powder (1/2 tsp) , Kosher Salt (1/2 tsp) , and Baking Soda (1/4 tsp) . Add the Unsweetened Shredded Coconut (1/4 cup) and set aside. Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 T. and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients. In another bowl, combine Full-Fat Coconut Milk (1/2 cup) , zest of the Lemons (1 Tbsp) , Lemon Juice (3 Tbsp) , and Vanilla Extract (1/2 tsp) . Add the wet and dry mixtures alternately to the batter, beginning and ending with the dry. Do not overmix. Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling. In a small saucepan, combine the Granulated Sugar (1/4 cup) , Full-Fat Coconut Milk (2 Tbsp) , and Lemon Juice (2 Tbsp) . Bring to a simmer, stirring to dissolve the sugar, then remove from the heat. While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp) , cool completely, and serve.

Crunchy Seed Braid

Crunchy Seed Braid

Crunchy Seed Braid

 

283g (1¼ C.) lukewarm water

35g (3 T.) vegetable oil

241g (2 C.) Bread Flour

170g (1½ C.) White Whole Wheat Flour

43g (½ cup) traditional rolled oats

1½ tsp. salt

25g (2 T.) sugar

28g (¼ cup) nonfat dry milk

2 tsp. instant yeast

 

1 large egg white beaten with 1 T. cold water

85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.

 

Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.

Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)

Remove it from the oven, and cool on a rack.

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel

 

1 small sugar pumpkin, halved, seeds scooped, roasted until tender and puréed (about 1½ cups prepared pumpkin)

1½ cups heavy cream

½ cup whole milk

⅓ cup sugar

3 large eggs

2 egg yolks

⅛ tsp. salt

⅛ tsp. ground allspice

⅛ tsp. ground ginger

⅛ tsp. ground cinnamon

1 T. vanilla extract

10 cups (from 1 loaf) country-style bread, cut into 1-inch cubes

3 T. butter, melted

1 cup fresh cranberries, halved

 

1½ cups granulated sugar

10 T. unsalted butter, cut into ½-inch cubes

1 scant cup heavy cream

2 tsp. kosher or sea salt

 

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Whisk together prepared pumpkin purée, cream, milk, sugar, eggs and yolks, salt, spices and vanilla until smooth. Add cubed bread, butter and cranberries and stir to coat bread. Allow to soak for 30 minutes. Transfer to the baking pan. Bake, uncovered, on middle rack until custard sets, about 30 to 40 minutes. Remove from oven and allow to sit and cool slightly before cutting. Salted Caramel Sauce: In a heavy-bottom 4-quart saucepan, heat sugar over medium heat, stirring constantly. Continue stirring and melting sugar until sugar begins to turn a light to medium amber color, then stop stirring. When sugar is reddish brown, carefully add butter and whisk together. Sugar will bubble up, so use caution and a long whisk. Add cream and continue to whisk over medium-low heat until smooth. Add salt and whisk again until smooth and creamy. Reserve to cool slightly or make ahead and microwave to reheat. Drizzle bread pudding with caramel sauce before serving.

PNW Cranberry Tart

PNW Cranberry Tart

PNW Cranberry Tart

 

For the pastry:

1 1/2 c. all-purpose flour

1 1/2 tsp. sugar

1/4 tsp. salt

1 stick plus 2 T. cold unsalted butter, cut into small pieces

1/3 c. ice water

 

For the filling:

1 lb. cranberries, preferably locally grown

1 scant c. sugar

2 T. orange liqueur (triple sec, Cointreau, Grand Marnier, etc.)

2 T. cornstarch

Zest of 1/2 large orange

Egg white (optional)

 

Preheat the oven to 375°. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. With the processor running, drizzle in the ice water over the flour mixture until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, about one hour. Just before the dough finishes chilling, place cranberries in a large bowl and add sugar, liqueur, cornstarch and orange zest. Remove dough from refrigerator and place on well-floured surface. Roll out into large round approximately 14-15″ in diameter. Transfer to large, parchment-covered baking sheet (I usually fold the dough in half very carefully, transfer it to the sheet and unfold it). Brush the bottom of the dough with a very thin coating of egg white to within 4″ of the edge. Place cranberry filling in the middle, keeping it within 3-4″ of the edge of the dough. Lift the edges of the dough and fold over on top of filling, pleating it slightly to keep the tart’s rounded shape. An option here is to brush the dough with egg white and sprinkle it with sugar to give it a shiny appearance. Place in oven and bake at 375° for one hour or so until filling is bubbling and crust is golden.

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

Lemon-Honey Tea Cakes with Buttermilk Glaze

 

1 lemon, zested

3/4 cup granulated sugar

7 T. butter

7 T. honey (1/4 cup plus 3 T.)

1 egg

1/2 cup buttermilk

1/8 tsp. lemon extract

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1-1/2 cups powdered sugar

3 T. buttermilk

A pinch of salt

1/4 tsp. lemon extract

Up to 1 T. fresh lemon juice

 

Preheat oven to 300’F. Spray a 12-cup muffin tin with nonstick baking spray with flour. You can also butter and flour each well in the tin. Rub the lemon zest and sugar together in a small saucepan until the mixture is fragrant and looks like wet sand. Add the butter and honey and stir over low heat until the butter is melted, the sugar is dissolved, and the mixture is smooth except for the lemon zest. Remove from heat and set aside. In a large bowl, whisk egg, buttermilk, and lemon extract. In a medium bowl, combine flour, salt, and baking soda. Add half of the flour’ mixture to the buttermilk mixture and whisk until just combined. Do the same with half of the butter mixture. Repeat until all the ingredients are added, whisking just until the batter is smooth. Divide the batter evenly among the 12 muffin cups, and bake 22-25 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the tin for 5-10 minutes then take them out and let cool completely on a wire rack. If they don’t easily pop out of the muffin tin, run a small paring knife around the edge of each cake to loosen. While the tea cakes cool, make the glaze. Combine the powdered sugar, buttermilk, salt, and lemon extract in a medium bowl and whisk until completely smooth. Whisk lemon juice in, a little at a time, until the glaze is just barely thin enough for dipping. When the tea cakes are cool, dip the top of each in the glaze. Let the excess glaze drip back into the bowl then turn the cakes right side up and place back on the cooling rack. Allow the glaze to set before serving.

Gingersnaps with Juniper Berry Glaze

Gingersnaps with Juniper Berry Glaze

Gingersnaps with Juniper Berry Glaze

Juniper Berry Glaze

 

½ cup of Milk

2 T.ps. crushed Juniper Berries

2 cups of sifted Icing Sugar

Hopefully, you already have Juniper Berries on hand. If not, you can go to your local Health Food store and they most likely have some.

 

To make the glaze, crush 2 T. of Juniper Berries in a coffee grinder or spice grinder. Or with a Pestle and Mortar. Or you can even put them in a Ziploc bag and run a rolling pin over them…or crush them with a mallet.  Place them in a small pot. Add ½ cup of milk. Put on the stovetop on low…like setting 1-2. The idea is warmth will help infuse the flavor. You do not want to burn the milk, so keep it on low. As you let your milk and Juniper Berry infuse, bake your cookies! Once your milk is reduced by half, it’s ready for straining. We are going from 1/2cup of milk to 1/4cup of milk. This can take anywhere from 30 minutes to an hour depending on your stovetop. Low and slow will make a stronger flavored infusion! Strain your mixture with a fine metal sieve. Take the back of a spoon and press the milk-soaked berries through the fine metal sieve. This will get more of the ‘berry pulp’ and the berry skins will be left behind. There won’t be too much to press through and the pulp will transfer on the underside of the sieve, so be sure to scrape it off and add it to the milk infusion.  Add ¼ cup of the milk infusion to a mixing bowl. Using a hand mixer, or a stand mixer, add icing sugar in small amounts – up to two cups, or desired consistency. It should have a ‘runny’ texture…but not really runny. Take cooling racks and place wax paper underneath (wax paper will make clean up easier when the icing drips off the cookies). Place cookies on top. Transfer icing to icing bag, or by spoonful, drizzle icing over baked, cool-downed cookies. Leave on cooling rack until icing has set.

 

¾ cup Shortening

1 cup of White Sugar

¼ cup Molasses

1 Egg – beaten

2 cups of Flour

2 tsps. of Baking Soda

¼ tsp Salt

1.5 tsp of Cinnamon

0.5 tsp Clove

1 tsp Nutmeg

2 tsps. Ginger (or more to taste)

 

You can replace these traditional spices with 1 T. ground, dried spicebush berries and 2 ½ tsp. ground, dried wild ginger rhizomes

 

Preheat oven to 350 degrees. Cream shortening, sugar molasses, and egg until well mixed and slightly fluffy. In a separate bowl, add dry ingredients together and mix well. Add dry ingredients to creamed ingredients. With clean hands (no rings), mix well. Using a small cookie scoop, scoop cookies onto cookie sheet lined with parchment paper. Note: at this stage, you can dab each cookie into white sugar to have that coated sugar look. But since we are adding a glaze, I would recommend skipping the extra sugar. Bake at 350 degrees for 10-12 minutes. Cookies will have a ‘cracked’ appearance. Transfer to cooling rack (with Wax Paper underneath). Once cool, drizzle Juniper Berry Glaze over the cookies. Let glaze set

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

 

2 1/4 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. ground ginger

2 T. finely chopped candied ginger

1 cup unsalted butter, softened

1 cup brown sugar

1/3 cup sorghum

2 extra-large eggs

1 T. freshly grated wild gingerroot

1 tsp. pure vanilla extract

About 1/3 cup sugar

 

Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.

Spoon Bread

Spoon Bread

Spoon Bread

 

1 cup self-rising cornmeal

2 tsp. sugar

pinch baking soda

1 tsp. salt

1 cup boiling water

1 ½ cups buttermilk

3 eggs

¼ stick butter, melted

 

Preheat oven to 375°. Put the cornmeal in a bowl and add the sugar, baking soda, and salt. Stir in the boiling water. Add the buttermilk and then the eggs and butter and mix together well. Pour the batter into a greased cast-iron skillet and bake for 30 minutes.

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

 

1 sheet of frozen puff pastry, defrosted

1 &1/2 tablespoons butter (or olive oil)

2-3 garlic cloves, minced

2 cups fresh dandelion leaves, roughly chopped

Salt & pepper, to taste

1 ounce finely grated Parmesan cheese,

1 1/2 ounces crumbled Manchego cheese

 

Roll out your sheet of defrosted puff pastry into a 10”x14” rectangle of even thickness. In a large frying pan, bring the butter to medium heat. Add dandelion and garlic and cook for 5 minutes, stirring occasionally. Whir your greens in the food processor. Add grated cheeses and salt & pepper to taste. Spread your cheesy dandelion mixture evenly over top of your rolled out pastry. Roll it up, then wrap it in parchment paper and place it in the freezer for 30-40 minutes. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. When you take the pastry roll out of the freezer, use a serrated knife to slice it into thin slices about 1/2 – to 3/4 inch thick. Place each spiral onto the parchment-lined baking sheet. If you want, just loosen the end of dough from the spiral and shape into the head of snake! Bake them in the oven for 20 minutes or until lightly golden. Serve warm.

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

 

250g  Ready-made Shortcrust Pastry

2 tbsp Oilve Oil

2 Medium Red Onions – peeled and sliced

3 tbsp Blackcurrant & Thyme Vinegar

125g  Brie – cut into 24 small pieces

Salt and Freshly Ground Black Pepper – to taste

 

Preheat the oven to 200C/400F/Gas 6. Roll the pastry to 0.25cm and cut 24 5cm circles from it using a cutter. Prick the circles with a fork and place on a baking tray. Bake in the oven for 10-12 minutes, or until cooked through and golden brown, then remove and set aside to cool. Heat the oil in a frying pan. Add the onions and fry over a low heat stirring regularly until softened. Add the Blackcurrant & Thyme Vinegar and continue to cook, stirring well, until the onions have caramelized. Season as required. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.

Pistachio Muffins

Pistachio Muffins

Pistachio Muffins

 

1/2 cup vegetable oil

1 cup granulated sugar

2 eggs

1/2 teaspoon almond extract

1 cup milk

2 cups all-purpose flour

1 3.4 oz box pistachio instant pudding mix

1/2 teaspoon salt

2 teaspoons baking powder

Coarse sugar for the tops if desired

 

Optional: ¼ c. chopped pistachios (add to batter)

 

Preheat oven to 425° F. Line muffin tins with muffin liners (I used parchment paper liners (link in recipe card) and they worked great). In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fully combined and fluffy. In a small bowl, whisk together flour, pudding mix, baking powder, and salt. Combine wet ingredients with dry ingredients and stir, just until mixed together. Lumps are okay. Spoon batter into prepared muffin tins, filling each cavity 3/4 of the way full. Sprinkle with coarse sugar if using. Bake at 425° for 6 minutes, then reduce the heat in the oven to 350° and continue cooking another 11-12 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Allow muffins to cool for about 5 minutes before removing them from the muffin tin and transferring to a cooling rack to finish cooling.

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

 

1 & 3/4 cups of flour

¾ cup softened butter

¼ cup honey

¼ cup brown or cane sugar

1 teaspoon minced thyme

1 teaspoon lavender buds

1 teaspoon minced rosemary

1 teaspoon minced sage

a few crushed cardamom seeds

pinch of salt

 

NOTE: I used more like a tablespoon of each herb in my cookies, but this might be too herbaceous for some, so adjust accordingly. And I also added 3/4 cup oatmeal to another batch of cookies and cut back on the flour. Feel free to experiment or use whatever cookie recipe you like…after all it’s not the cookie that matters as much as the spirit!

 

Icing:

 

3 teaspoons milk

1 cup icing sugar

a wee bit of grated lemon rind. (I also added lavender buds to the second batch of icing)

Coloring. I used a combination of golden beet juice, St. John’s Tincture and a pinch of turmeric powder, but of course, you could use a store-bought natural food dye.

 

Combine your milk and icing sugar. Slowing add in your coloring and mix until you find the desired color/consistency

 

Preheat Oven to 300 F. Beat flour, sugar and soft butter together until creamy. Slowly drizzle in honey while beating until mixture pulls together. Add minced herbs and petals, mix well through the dough. Divide into four balls and chill for an hour or so. Roll out and cut into round shapes. Add flour as needed.

Bake at 300 for 10-15 minutes. Let cool. Decorate using the flowers and herbs of the sun: petals of calendula, lawn daisies or ox-eye daisies (not store bought daisy chrysanthemums), St. John’s Wort, rose, or sprigs of rosemary, thyme and sage.

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Sweet Woodruff is a common ground cover garden plant, and while it is native to Europe it has naturalized in many of our forests. Leaves and flowers should be harvested just before and during blooming, but they must dried or at least wilted before using to capture their flavor/aroma. The stems are bitter, so make sure you just use leaves and blossoms.

 

By baking this magical Sweet Woodruff cake we can combine our magical powers together and cast a powerful blessing to enrich us, one and all and make our hearts merry. And here’s a little prosperity spell to say over your cake, while you’re making it, while it’s baking or just before you serve it. Abracadabra!

 

Money, money come to me

In abundance three times three

May I be enriched in the best of ways

Harming none on its way

This I accept, so mote it be

Bring me money three times three!

 

1 cup & 2 tsp. of DRIED Sweet Woodruff leaves and flowers (no stems!)

4 large egg yolks

4 large egg whites, at room temperature

3/4 cup organic cane sugar (or whatever sugar you like)

2 tablespoons cold water

8 tablespoons melted butter

3/4 cup of wholewheat, or spelt, or all purpose flour

1/4 teaspoon salt

2 tsp. lemon zest

2 cups light cream

Powdered icing sugar for dusting

 

Three days before making your cake: Take your dried sweet woodruff and place in your cream. Stir well. Cover and allow to sit in a warm place for 24hrs. Then transfer to fridge. After two days, strain the plant material from the cream. Line a 8 X 8 inch square pan with sheets of parchment paper. Leave a generous amount sticking out from the sides. These will be your “handles” when you take the cake out of the pan. Heat Oven to 325°F. In a large bowl, beat the egg yolks, sugar and water together until creamy and the sugar is dissolved. 5 to 6 minutes. Drizzle in the melted butter into the egg yolk mixture and mix well. Add in the flour, lemon zest, salt and two tsp. of dried woodruff (crumbled into a powder) then blend until fully combined. Add the milk or cream and mix them in gently. Whisk the egg whites on high speed until the egg whites hold stiff peaks. Add the egg whites to the yolk mixture and flour mixture. Stir VERY gently with a large spoon just a dozen or so times, leaving large clumps of egg whites in the batter. Do not overmix! Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm brown, and the center is still a wee bit wobbly. 50 to 55 minutes. Leave the cake in the pan at room temperature until completely cooled. Cover and refrigerate for at least 4 hours before serving. Best left overnight. Dust with icing sugar and serve!

Bewitching  Maibowle Cream Cake for Beltane

Bewitching  Maibowle Cream Cake for Beltane

Bewitching  Maibowle Cream Cake for Beltane

 

3-4 tablespoons dried/wilted sweet woodruff

2 1/4 cups cake flour, sifted

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups heavy cream

½ cup may wine

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons superfine sugar

Powdered sugar, for dusting cake (optional)

Whipped cream, for serving (optional)

 

Glaze

½ cup white sugar

¼ cup butter

¼ cup white wine

1 tablespoon confectioners’ sugar, or as needed

 

Place dried/wilted woodruff, whipping cream into a pot and set on lowest heat. Bring just to a simmer, then allow to cool completely Strain out the leaves, then chill in the fridge. Preheat oven to 375 degrees. Grease and flour a bundt pan; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside. In a bowl, whip the infused cream on low, gradually increasing speed to medium-high as the cream thickens, until stiff peaks form. In another bowl, whisk together wine, eggs and vanilla. Gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar. Gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat the process with the remaining flour mixture. Transfer batter to the prepared cake pan. Bake until a cake tester inserted into the cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing the cake from the oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted 3 to 5 minutes. Spoon 1/2 the glaze over the cake while the cake is still warm. Let cool. Invert the cooled cake onto a cake plate and spoon remaining glaze over top of the cake. Allow the cake to absorb glaze, about 15 minutes. Using a metal spatula, loosen the top edges of the cake and invert onto the prepared wire rack. Let glaze set. Before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.

 

Maibowle Wine

A handful of wilted woodruff leaves (preferably harvested the previous day)

1 bottle of sparkling wine

2  bottles of  white wine,

¾  cup of sugar

Juice of ½ lemon

Directions

 

Pour one bottle of wine into the punch bowl, add the sugar and lemon juice stir until it has fully dissolved in the wine. Add the woodruff and let steep for 20 – 30 minutes. Remove the woodruff and discard. Add the remaining white wine and top off with the sparkling wine.  Chill and serve with ice and strawberries.

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

 

2 cups of wood sorrel

1 cup of sugar

1/2 cup of sour cream

1/2 cup of full-fat Greek yogurt

1 cup of graham cracker crumbs

1/4 cup of butter

1/2 tsp. ground cardamom

1/2 tsp. salt

Directions

 

Remove stems from your wood sorrel leaves. Place in a food processor with sugar, then blend thoroughly. Remove sugar and place in a bowl with sour cream & yogurt. (Save about 2 tablespoons of sugar for garnish) ​Line a sieve with cheesecloth and put in your mixture. Place the sieve in the fridge overnight -with a bowl underneath – to drain.

 

​Crust: ​Preheat oven to 350 F. ​Melt butter on low heat. Mix melted butter, ground cardamom into graham cracker crumbs. Blend well. ​Press firmly into mini-cupcakes tins to form tarts. Bake for 20 minutes. Cool.

​

Tart Assembly: Remove your drained wood sorrel cream from the sieve. Dollop about a tablespoon in each tart shell. Sprinkle with wood sorrel sugar. Ready to serve!

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

Sticky Onion Tart with Sweet Garlic, Fresh Thyme, Bay and Buttery Puff Pastry

 

4 medium yellow onions, ends cut off and papery skins removed

1/4 cup unsalted butter

4 sprigs of fresh thyme, leaves removed 2 tablespoons Demerara sugar (or dark brown sugar)

1/4 cup cider vinegar

8 cloves garlic (or more), peeled and cut in half

11 ounce high-quality puff pastry sheet, thawed but cold

Goat cheese

 

Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelize, gently shaking the pan occasionally to stop it from sticking. Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out. Delicious served with goat’s cheese, a simple salad and a cold beer. Tip: Shallots, leeks and spring onions all make wonderful tarts – just make sure they’re soft and caramelized before covering with pastry. Slice into wedges and add a dollop of goat cheese to eat with the tart.

Butternut Squash Tart with Chile-Honey Drizzle

Butternut Squash Tart with Chile-Honey Drizzle

Butternut Squash Tart with Chile-Honey Drizzle

 

6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan

1 1/4 cups all-purpose flour

1/2 teaspoon sugar

Kosher salt

1 large egg, lightly beaten

 

1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons

2 tablespoons unsalted butter, melted

2 teaspoons finely chopped fresh sage

3 tablespoons honey

Kosher salt

1/4 cup grated Parmesan

1/4 cup plain breadcrumbs

1 1/2 cups gruyere cheese, cut into small cubes

2 teaspoons white wine vinegar

1/2 teaspoon crushed red pepper

 

Special equipment: a 9-inch springform pan. For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes. For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F. Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl. Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere. Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.) Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve. Drizzle the tart all over with the chile-infused honey and serve immediately.

Orange Blender Loaf

Orange Blender Loaf

Orange Blender Loaf

 

4 clementines or tangerines (or any thin skinned, seedless variety)

1/2 C. granulated sugar

1//4 C. brown sugar

3 eggs, beaten

2/3 C. extra-virgin olive oil

1 3/4 C. all-purpose flour

2 tsp. baking powder

½ tsp. Salt

 

Preheat your oven to 35O°F and grease a baking tin or muffin tins. In a blender fully combine the clementines, granulated sugar, and brown sugar. Pour into a bowl and add the eggs and olive oil and combine. Add the flour, baking powder, and salt and carefully stir until fully combined. Add the mixture to the baking tin or muffin tins.  Place in the oven and cook for 45 minutes (less if making muffins) or until the cake is fully baked through.

Conifer Needle Shortbread

Conifer Needle Shortbread

Conifer Needle Shortbread

 

1½ C. butter, softened

1 C. sugar, divided

½ C. conifer needles (douglas fir, redwood, pine, etc.), finely minced

2 tsp. lemon zest

½ tsp. salt

½ tsp. vanilla

2 tsp. orange zest

1 tsp. lemon juice

3 C. flour

 

Gather several foot-long branch tips from any of our local native conifers. Douglas fir, redwood and various pine species are all excellent, flavorful choices. (Those without access to these trees can substitute rosemary, if desired.) Use sharp trimming scissors to cut the needles finely, directly off of the twigs. Alternatively, pulse needles (removed from branches) in a food processor, or mince finely with a sharp knife. Measure ½ C. minced needles. Combine about ½ C. of the sugar with the minced conifer needles and the lemon zest in a mortar and pestle to release the flavorful oils. If you don’t have a mortar and pestle, just combine in a small bowl and let sit until ready for use. The longer it sits, the stronger the flavor. You can also mix the sugar and conifer needles together and store them in a jar, for several weeks ahead of time, to use as flavoring for these and other baked goods. In a large mixing bowl, combine the needle mixture with the remaining sugar, butter, salt and vanilla and cream well until fluffy. Add the orange zest, lemon juice and flour, ½ C. at a time. The dough will be crumbly at first but the zest and juice help keep it together. Gather dough with your hands and roll into an oblong log. Chill for at least 1 hour in the refrigerator. When ready to bake, preheat the oven to 350° F. Remove dough from the refrigerator and slice with a sharp knife into ¼-inch-thick rounds. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Makes about 3 dozen cookies.

Horchata Sheet Cake

Horchata Sheet Cake

Horchata Sheet Cake

 

21/2 C. (312 g) unbleached all-purpose flour

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. Diamond Crystal kosher salt or 1/4 tsp. fine sea salt

3/4 C. (12 T./170 g) unsalted butter, at room temperature

1 3/4 C. (350 g) sugar
2 tsp. pure vanilla extract

3 large eggs
1 1/3 C. (305 g) buttermilk

 

6 T. (47 g) unbleached all-purpose flour

1 1/2 C. (300 g) sugar

1/4 tsp. Diamond Crystal kosher salt or 1/8 tsp. fine sea salt

1 1/2 C. (354 g) horchata (from your favorite taquería)

1 1/2 C. (342 g) unsalted butter, at room temperature

1 tsp. vanilla bean paste

1 1/2 tsp. ground cinnamon

 

2/3 C. (157 g) horchata (from your favorite taquería)

 

Make the cake: Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch (23 × 33 cm) cake pan.  In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt and set aside.  In a stand mixer fitted with the paddle, beat the butter with the sugar on medium speed for 2 1/2 minutes, until light and fluffy and paler in color. Add the vanilla and eggs, one at a time, beating well after each addition. Add one-third of the dry ingredients, mix on low to incorporate, then one-third of the buttermilk, followed by another third of the dry mixture, another third of the buttermilk, and then finally the last amount of each. Mix just until combined, then use a silicone spatula to scrape down the sides of the bowl to make sure everything’s mixed in. Scrape the batter into the prepared pan, smooth it out, and bake until the cake is lightly golden brown and a toothpick or skewer inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan. Make the buttercream: In a small saucepan, combine the flour, sugar, and salt. Whisk in the horchata until everything has been fully incorporated. Set over medium-low heat and bring the mixture to a boil, whisking occasionally to make sure it doesn’t burn. Once it reaches a boil, reduce the heat and continue whisking until the pudding has thickened, about 2 minutes. Use a silicone spatula to transfer the pudding to a plate and immediately press plastic wrap onto the surface to prevent a skin from forming. Let it cool for a few minutes, then refrigerate for about 1 hour or until it has cooled completely.   In a stand mixer fitted with the whisk, beat the butter on medium speed with the vanilla and cinnamon for a minute. With the mixer on low, add the cooled pudding mixture 1 T. at a time until it’s all been added to the bowl, then boost the speed to medium-high and beat until the frosting is light and fluffy, 2 to 3 minutes.   Soak the cake: Use a toothpick to poke small holes on the surface of the cake, then drizzle the horchata over the cake to soak. Spread the frosting evenly over the cake. Return the cake to the refrigerator for 30 to 45 minutes to firm up the frosting. (This makes for a clean cut, and to me, cold buttercream just tastes so much better!)

Peach Cake

Peach Cake

Peach Cake

 

1 stick butter

2 eggs

1 15-ounce can peaches

2 cups self-rising flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

Topping:

¾ cup evaporated milk

¾ cup sugar

1 stick butter

½ cup reserved peach juice

 

In a large bowl, cream butter, sugar and eggs. Drain peaches and reserve juice. Smash peaches; add to mixture and mix well. Add flour, cinnamon and baking soda. Mix well. Pour into a greased 9-by-13 cake pan. Bake 325 F. for 40 minutes. In a saucepan, add milk, butter and sugar. Over medium heat, bring to boil and cook for 5 minutes. Stir often. Remove from heat and add peach juice. Mix well. Remove cake from oven and allow to slightly cool. Poke holes all over warm cake. Pour warm topping over cake.

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

12 oz of Canadian bacon, diced

6 English Muffins, split and cut into cubes

4 eggs

1 C. whole milk

1/2 tsp. onion powder

1/4 tsp. paprika

 

3 large egg yolks

1/4 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 C. unsalted butter, melted

 

Grease a standard 12-C. muffin pan. Fill each muffin C. with several bread cubes, pressing into the bottom. Sprinkle diced Canadian bacon among the cups. Fill all the space in each C. with the remaining bread cubes. They should be packed fairly tight. In a mixing bowl, whisk eggs, milk and onion powder. Pour the mixture evenly over the 12 cups. Press the bread to help soak in the eggs. Continue to fill the cups until all the liquid is used. Cover with foil and place in the refrigerator overnight. The next morning, preheat the oven to 375°F. Remove casserole C. from the refrigerator and uncover. Sprinkle paprika on top of the C. and return the foil. Bake at 375°F, covered for 35 minutes. Uncover and bake for an additional 10-12 minutes, or until a knife, inserted in the middle, conies out clean. Once the casserole C. are ready to serve, prepare the hollandaise. In a blender, combine all egg yolks, mustard, lemon juice, cayenne, and pepper. Cover and blend until well combined, about 5 seconds. Melt butter in a microwave safe spouted measuring cup for about 1 minute. With the blender on high speed, very slowly pour butter into the blender. The mixture will thicken quickly. Serve immediately.

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

 

1 sheet (about 9 ounces) frozen puff pastry, thawed

2 tablespoons Dijon mustard

Fresh Thyme

4 ounces very thinly sliced good-quality baked ham, such as Black Forest

1 cup (2 ounce) freshly and finely grated Parmesan cheese

 

Roll pastry into 12-inch square then brush with mustard. Mince 2 teaspoons thyme and sprinkle over top. Lay ham evenly over top to edge of pastry and sprinkle with Parmesan. Roll up both sides of dough until they meet in the middle. Wrap log of dough in plastic wrap and refrigerate until firm, about 1 hour. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Trim ends of log, then slice into 1/3-inch-thick pieces with sharp knife. Lay on prepared sheet, spaced about 1 inch apart. Bake until golden brown and crisp, about 25 minutes, rotating sheet halfway through baking. Transfer palmiers to wire rack and let cool completely before serving.

Forest Pine Nut Cookies

Forest Pine Nut Cookies

Forest Pine Nut Cookies

 

1 C. raw almonds

⅓ C. plus ¼ C. organic cane sugar

1 T. honey

1 tsp. almond extract

1 tsp. vanilla extract

2 egg whites

⅓ C. soft white wheat flour or organic whole-wheat pastry flour, preferably home-milled

¼ C. plus ⅔ C. pine nuts

¼ tsp. salt

 

Bring a small saucepan of water to a boil and blanch the almonds for 1 minute. Rinse them with cold water. Rub the skins off with your fingers; discard the skins. Place the almonds in a food processor and grind into a powder. Add the ⅓ C. sugar, honey and almond extract, and blend into a paste. Add the remaining ¼ C. sugar and the vanilla and pulse until fine crumbs form. Add the egg whites and pulse to combine. Add the flour, ¼ C. pine nuts and salt; mix just until the dough comes together. The dough will be very wet and sticky. Refrigerate it for 1 hour. Preheat oven to 350°. Line a baking sheet with parchment paper. Scoop out small balls of dough, about 1½ T. each, and place them 2 inches apart on the prepared baking sheet. Flatten each slightly with a spatula. Sprinkle the remaining ⅔ C. pine nuts on the cookies. Bake until the cookies begin to turn golden brown, 18 to 20 minutes. Let cool completely.

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

 

2 C. (240 g) all-purpose flour

1/2 C. (43 g) cocoa powder, see notes above

1 tsp. (5 g) baking soda

1/2 to 1 tsp. (3 – 6 g) sea salt, see notes above (I use 6 g)

16 T. (226 g) softened butter

1.5 C. (300 g) dark brown sugar

1 egg (50 g)

1 tsp. (5 g) vanilla extract

granulated sugar for rolling, 1/4 to 1/2 C. (50 to 100 g)

 

Heat the oven to 350ºF. Line a baking sheet with parchment paper. Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside. Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy. Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes. Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process. Pour the granulated sugar into a small bowl. Don’t chill – the crackling is a result of quick rising and falling, so non-chilled dough is better.  Portion out the dough using a 2-T. scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

Toasted Sesame Chocolate Chip Cookies

 

1¾ C. [249 g] all-purpose flour

¾ tsp. salt

½ tsp. baking soda

12 T. [1½ sticks or 170 g] unsalted butter, at room temperature

1 C. [200 g] granulated sugar

½ C. [100 g] brown sugar

1 large egg

2 T. toasted sesame oil

1 T. water

1½ tsp. pure vanilla extract

3 oz [85 g] bittersweet or semisweet chocolate, chopped into bite-size pieces (averaging ½ in [12 mm] with some smaller and some larger, optional)

Black and white sesame seeds, for rolling

 

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, toasted sesame oil, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate, if using, and mix until combined. Form the dough into 3 oz [85 g] balls (¼ C.). Roll in the sesame seeds, and place 4 cookies an equal distance apart on each sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Apple Cinnamon Cake

Apple Cinnamon Cake

Apple Cinnamon Cake

 

1 box spice cake mix

1 21-ounce can apple pie filling

3 eggs

3 tablespoons sugar

1 teaspoon ground cinnamon

Frozen whipped cream

 

Preheat oven 350 F. Grease bottom of 13-by-9 pan. In a large bowl, beat dry cake mix, pie filling, and eggs with electric mixer set on low for 2 minutes or until batter is thick. Spread half of batter in prepared pan. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over batter in pan. Bake 32 to 36 minutes or until an inserted toothpick in the center comes out clean. Cool completely. Serve with a dollop of whipped topping. Makes 12 servings.

Rose Petal Scones

Rose Petal Scones

Rose Petal Scones

 

2 1/4 cup all-purpose flour

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon, ground

1/4 cup (1/2 stick) unsalted butter, chilled

1/3 cup pistacchio nuts, shelled, unsalted, and coarsely ground

1 cup heavy cream, chilled

1 tablespoon rose water*

2 tablespoons rose petals, cleaned and finely shredded (organic only – no pesticides)**

 

1 cup powdered sugar (confectioners’ sugar)

3 tablespoons rose water

1 tablespoon red currant jelly

 

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder, salt, baking powder, baking soda, salt, and cinnamon. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in pistachio nuts. In a separate bowl, combine cream and rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients; stir until a soft dough forms. When making scones, work the dough quickly and do not over mix. Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers. Drop dough by the teaspoonful onto the prepared baking sheet. Bake approximately 10 to 12 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done. While scones are baking, prepare Icing. Remove scones from oven to a baking rack to cool slightly, then drizzle the prepared Icing over the scones while still warm. Makes 24 scones. Rose Water Icing Instructions: In a bowl, combine powdered sugar, rose water, and red current jelly until smooth. NOTE: If the icing is to thick, add another teaspoon of rose water.

Jell-o Spritz Cookies

Jell-o Spritz Cookies

Jell-o Cookies

 

1½ cups butter, softened

1 cup sugar

1 3-ounce package Jell-O (any flavor)

1 egg

1 teaspoon vanilla extract

4 cups flour

1 teaspoon baking powder

 

Cream together the butter and sugar. Add Jell-O, egg and vanilla. Stir in the flour and baking powder. Put into cookie press to make shapes. Bake at 400 F. for 15 minutes.

 

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

 

1¼ cups all-purpose flour

Kosher salt and freshly ground black pepper

10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced

½ teaspoon white wine vinegar

5 tablespoons ice water

1½ pounds zucchini, unpeeled and sliced ⅛ inch thick

2 tablespoons good olive oil, divided

8 ounces plain creamy goat cheese, such as Montrachet, at room temperature

1 teaspoon minced fresh thyme leaves

¼ teaspoon grated lemon zest

 

Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

Pepperoni Bites

Pepperoni Bites

1 C. Shredded Mozzarella Cheese

1/2 C. Chopped Pepperoni

1/2 C. Pizza Sauce

2 Pkg. Refrigerator Biscuits

1 tsp. Milk

1/4 C. Grated Parmesan Cheese

Combine mozzarella, pepperoni, and pizza sauce, set aside.  Separate biscuits and flatten to 3 inch circles.  Place 1 tsp. of pepperoni mixture in center of biscuit circle. Fold and pinch together edge to seal.  Place seam side down on a cookie sheet.  Brush with milk and sprinkle with parmesan cheese.  Bake at 350 for 12-15 minutes.

Zucchini, Dried Tomato, and Cheese Muffins

Zucchini, Dried Tomato, and Cheese Muffins

2 1/2 C. unbleached all-purpose flour
1/2 C. freshly grated pecorino Romano cheese
1/4 C. finely chopped dried tomatoes
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cracked black pepper
tsp. salt
1 C. milk
1 C. tightly packed coarsely shredded zucchini
2 large eggs
1/4 C. olive oil

Heat oven to 400ºF. Spray muffin cups (12 regular or 24 miniature) with cooking spray. Combine flour, grated cheese, dried tomatoes, sugar, baking powder, baking soda, pepper, and salt in a large bowl. Stir until blended. In a separate bowl stir the milk, zucchini, eggs, and oil until well blended. Add to the dry ingredients all at once and fold together just until evenly moistened. Do not overmix. Divide the batter evenly among the muffin C.. Bake until a toothpick inserted in center comes out clean, 22 to 25 minutes for regular muffins, or 11 to 12 minutes for the mini muffins. Cool muffins on a wire rack before removing from pan.

Yield: 12 servings
Calories: 166
Fat: 6.3g
Fiber: 1g