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Category: Baked Goods

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.

Red Velvet Brownies

Red Velvet Brownies

Red Velvet Brownies

 

For the frosting:

1 cup powdered sugar [120 g]

4 oz cream cheese [115 g], at room temperature

2 T. unsalted butter [30 g], at room temperature

2 tsp. vanilla extract [10 g]

1 pinch salt

 

For the brownies:

Butter for greasing the pan

1¼ cup flour [160 g]

3 T. cocoa powder [20 g]

½ tsp baking powder [2.5 g]

3 large eggs [150 g]

1⅔ cup sugar [335 g]

½ tsp salt [5.5 g]

⅔ cup canola oil [140 g]

2 T. liquid red food coloring* use less if gel coloring

2 tsp vanilla extract [10 g]

1 tsp white vinegar [5 g]

 

 

Make the frosting: Combine the powdered sugar, cream cheese, butter, vanilla, and salt in the bowl of a stand mixer with the whisk attachment (or a stainless-steel bowl with a hand mixer). Mix at very low speed until the powdered sugar incorporates, and then increase the speed to medium-high and beat for about 3 minutes, until there are no more lumps and it’s very light and fluffy. Chill the frosting for at least 2 hours in the refrigerator, until it’s stiff enough to hold its shape, but still very spreadable.

Bake the brownies: Preheat the oven to 350° F [180° C]. Butter or grease an 8×8-inch pan (20×20 cm), and line with parchment (all the way around if you’d like, or just the bottom). Sift together the flour, cocoa powder, and baking soda. Set aside. Combine the eggs, sugar, salt, oil, liquid food coloring, vanilla, and vinegar in a large mixing bowl. Whisk together slowly, just until it’s fully incorporated and no longer streaky. Do not incorporate air by beating it. Once combined, add the flour/cocoa mixture, and fold together until there are no large clumps of flour (don’t over-mix). Pour into the pan, smooth out the top, and bake for about 40 minutes, until a toothpick or paring knife inserted into the center comes out clean. Let it cool in the pan at room temperature for about 20 minutes, then trace around the edge with a knife to loosen it. At this point you can freeze it for about 1 hour in the pan, until the entire thing is chilled (but not frozen). This will help it slice more cleanly, but you can skip this and just let it cool to room temperature instead. Remove from the pan by gently inverting it, remove the parchment, and place right-side-up on a serving dish.**

Decorate the brownies once they’ve cooled: Dump all of the frosting into the center of the brownies. Use an offset spatula to work the frosting almost to the edges. Then make a few swoops in it with the spatula. Slice into 16 pieces.

notes

** If you let it chill for too long, it’ll stick to the pan a bit when you try to remove it. If so, just let it sit at room temperature for a few minutes until it’s easier to remove from the pan, and re-trace around the edges.

 

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

 

2 T. butter, at room temperature

6 T. butter, melted

1 cup sugar, divided

1 egg

1 egg yolk

1½ tsp. pure vanilla extract

1½ cups all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ cup whole milk

1½ cups cherries, halved and pitted

Confectioners’ sugar, for serving

 

Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 T. of room-temperature butter. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners’ sugar.

Beet Bread

Beet Bread

Beet Bread

 

3¼ cups bread flour or all-purpose flour

1¼ cups whole-wheat flour

2 tsp. instant yeast

2 tsp. salt

1½ cups water, 95°F

2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom

1 T. unsalted butter, melted

Vegetable oil

 

Preheat oven to 400°F. In a large bowl, stir together the flours, yeast and salt. Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass. Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl. Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place. Turn the dough out onto a lightly floured work surface and gently fold it like a business letter. Allow it to rest, covered with plastic from bowl or dish towel, for about 10 minutes. Shape the dough into round or torpedo loaf or loaves and place on a lightly floured baking sheet, or into 2 lightly oiled loaf pans. Cover and allow to proof until doubled in size, about 45 minutes. The bread is ready to bake when an indentation made by pressing a moistened finger lightly into the dough does not spring back. Slash the dough with a very sharp knife or blade, if desired. Bake for 45 minutes, or until browned and hollow sounding when thumped underneath. Cool on a wire rack.

Sorrel Crackers

Sorrel Crackers

Sorrel Crackers

 

1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)

½ tsp. baking powder

1 tsp. salt

2 tsp. olive oil

½ cup water

1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)

 

Preheat oven to 325° F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight. Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired. Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

 

1 stick (1/2 cup) unsalted butter

4 cups fresh blackberries

1 cup sugar, plus extra for sprinkling on blackberries if they’re a little too tart

1 cup unbleached all-purpose flour

2 tsp. baking powder

Pinch of fine sea salt

1 cup whole milk

1 tsp. vanilla extract

Ice cream or whipped cream (optional)

 

Preheat oven to 350ºF. Melt the butter in a large cast iron skillet or a 9×13 inch baking dish. Takes about about 5-7 minutes. Meanwhile, using a potato masher, mash the berries in a large bowl to release some of their juices. If the berries taste too tart, sprinkle on a little bit of the sugar. In another large bowl, whisk together the flour, baking powder and salt. Add in 1 cup of the sugar, the milk and the vanilla and stir until well blended. Once the butter has melted, remove the skillet or pan from the oven and pour the melted butter into the batter. Stir to mix. Then pour the batter all at one time into the skillet and add the blackberries into the center. Do not spread out. Bake for about 1 hour until the cake is golden brown and a cake tester inserted into the cake part comes out clean. Serve immediately or let cool to room temperature. Tastes great on its own or with a scoop of vanilla ice cream or whipped cream.

Glazed Apricot Twists

Glazed Apricot Twists

Glazed Apricot Twists

1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed according to package instructions

1/2 C. apricot jam (6 ounces), melted

1/4 C. confectioners’ sugar

1 T. heavy cream or milk

2 tsp. fresh lemon juice

Special Equipment

parchment paper

 

Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips). Spread each strip with 1/2 T. jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet. Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners’ sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.

Cheddar Ranch Buttermilk Biscuits

Cheddar Ranch Buttermilk Biscuits

 

2 cups self-rising flour

2 cups all-purpose flour

1 cup butter, room temperature (2 sticks)

1 1/2 T. Ranch salad dressing & seasoning mix

½ T. dried herbs, such as Thyme

1 cup shredded cheddar cheese

1 cup chopped cooked bacon

2¼ cups buttermilk

1 egg

1 T.p milk

 

Preheat oven to 350ºF. Line a baking pan with parchment paper. In a large bowl, combine self-rising flour, all-purpose flour, room temperature butter, Ranch seasoning, herbs, cheddar cheese and bacon. Make sure to break up any large clumps of butter. Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine. Knead dough until just combined. Remove from bowl and place on a floured surface. Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-½ inch thickness. Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan. Press together unused dough and repeat kneading and cutting. Whisk together egg and milk. Brush over tops of biscuits. Bake for 28 to 30 minutes, rotating pan halfway through baking.

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce

 

4 cups all-purpose flour

2 cups granulated sugar

4 tsp. baking powder

1/2 tsp. salt

4 cups rhubarb diced

2 cups milk

6 T. butter melted

 

1/2 cup 1 stick butter

1 cup sugar

3/4 cup heavy cream

 

Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined. Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly. To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

St. Patrick’s Brownies

St. Patrick’s Brownies

St. Patrick’s Brownies

 

1 box brownie mix

60 ml Guinness

60 ml vegetable oil

1 egg

 

325 g chocolate chips

120 ml double cream

120 ml Guinness

 

Heat the oven to 180°C (160ºC fan). Grease a 20 cm (8”) square baking pan. Whisk together the brownie ingredients, then spread into the prepared pan. Bake according to the package directions on your mix, or until a toothpick inserted comes out clean, 35 minutes. Let cool completely in the pan. Meanwhile, make the ganache: Place the chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, bring the double cream and Guinness just to a boil. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 15 seconds, then whisk constantly until the sauce is smooth. Once the brownies are cool, pour the ganache over and spread evenly. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

Blender Orange-Lemon Cake

 

1/2 C. oil avocado oil or any

1/2 C. sugar

2 eggs

1 tsp. pure vanilla extract

1 ½ tsp. baking powder

zest of one large orange T.

1 T. fresh lemon juice

1 C. all-purpose flour 120 grams

juice of one large orange

 

Pre-heat oven to 350F. Add the oil, sugar, eggs, and vanilla to a blender and blend for 30 seconds. Pour it into a bowl and mix in the orange zest, lemon juice and baking powder. Add 1/2 of your flour and mix and then the other 1/2 of the flour + the juice of one orange. Mix and pour into a loaf tin sprayed with oil spray and lined with parchment paper. Bake at 350F for 25-30 minutes (depending on the oven) or until a toothpick comes out clean. Enjoy

Plum Frangipane Tart

Plum Frangipane Tart

Plum Frangipane Tart

 

1 2/3 cups flour

1/3 cup sugar

1/4 teaspoon fine sea salt or table salt

1/2 cup cold unsalted butter, cubed

1 large egg yolk

1/4 cup heavy cream

1 teaspoon vanilla extract

 

1 cup whole milk

1 cup heavy cream

1/2 vanilla bean, split lengthwise and seeds scraped out and reserved

4 large egg yolks

3/4 cup sugar, divided

3 tablespoons cornstarch

1/2 teaspoon fine sea salt or table salt

1 cup finely ground skin-on almonds

2 large eggs

3 red-fleshed plums, halved and pitted

 

1 tablespoon powdered sugar

 

Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix–otherwise it will be tough. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more. Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor. Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod). Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days. Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically. Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely. Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan’s bottom, to a large serving plate. Dust with powdered sugar to serve.

Blender Banana Bread

Blender Banana Bread

Blender Banana Bread

 

Ingredients should be room temperature.

190 g (1½ C.) All purpose flour

1 tsp. Baking soda

1/2 tsp. Salt

3/4 C. Sugar

3/4 stick Melted butter or ½ C. Oil

2 Eggs

2 Large ripe bananas

1 tsp. Vanilla

5 oz. Greek yogurt

Any other mix-ins of your choice: chocolate chips, nuts etc.

 

Into a large blender (it’s important you use a large blender because the large volume of batter in this recipe) add in this exact order: two large bananas, yogurt, melted butter, vanilla, and two eggs. Blend on high for about 10 – 15 seconds. We’re looking for a smooth liquid batter.  Add the sugar, sifted flour, baking soda and pinch of salt and blend again, JUST for 8-10 seconds tops! If your flour mixture isn’t fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand. If you over-blend the batter, your banana bread will have gluey streaks. It will still be fine to eat but to avoid that, finish mixing the batter by hand. Remember to scrape the bottom and sides of your blender jug.  Pour the batter into an 8 inch (20 cm) loaf pan greased and lined with parchment paper, and bake in a preheated oven at 170 °C (340 °F) for about 50 – 60 minutes. If the banana bread starts to darken too much, you can cover it with some foil (see the video). Allow the banana bread to cool for 10 minutes in the pan, then remove it from the pan using the parchment paper and allow to cool completely. Store cooled banana bread in an airtight container or zip lock bag at room temperature for about 3 days.

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.