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Tag: Baking

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

 

3 eggs

1 1/2 c. sugar

1 1/2 c. extra-virgin olive oil

1 1/2 c. milk

2 c. whole wheat flour

1 tsp. baking powder

1 tsp. sea salt

2 T. fennel pollen (fiore di finocchio)

 

Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.

Rhubarb Scones

Rhubarb Scones

Rhubarb Scones

 

1 cup chopped rhubarb (about 2–3 medium-size stalks,

cut into 1⁄4-inch pieces)

1⁄3 cup granulated sugar, divided

2 3⁄4 cups all-purpose flour

1 T. baking powder

1 tsp. baking soda

1⁄2 tsp. salt

8 T. unsalted butter, cubed and frozen

1 cup buttermilk

Raw or large-crystal sugar

Americanized Devonshire Cream (see below)

Small-Batch Strawberry-Rhubarb (see below)

 

Preheat oven to 375 degrees. Combine rhubarb with 1 T. sugar in a small bowl. Place remaining sugar, flour, baking powder, soda, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Scatter butter over flour mixture, and process until mixture resembles coarse meal. Slowly add buttermilk, and process just until a soft dough forms. Place dough on a lightly floured surface. Sprinkle rhubarb mixture on top. Using an ice-cream scoop, spoon 16 (1⁄4-cup-size) dough rounds onto a parchment paper-lined baking sheet, about 1 inch apart. Sprinkle lightly with raw or large-crystal sugar. Bake for 25 minutes. The recipe makes 16 rhubarb scones. Serve warm with Americanized Devonshire Cream and Small-Batch Strawberry-Rhubarb Jam.

 

Americanized Devonshire Cream: Combine 1 cup whipped cream cheese spread, 1 cup sour cream, and 1⁄4 cup granulated sugar in a medium-size bowl. Whisk together until creamy and thick. Makes 2 cups.

 

Strawberry-Rhubarb Jam

 

31⁄2 cups chopped rhubarb (about 8 medium-size stalks,

cut into 1⁄2-inch pieces)

3 cups strawberries, hulled and halved

1 1⁄2 cups sugar

2 T. orange juice

 

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate. No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.

Bien Cuit Shortbread

Bien Cuit Shortbread

Bien Cuit Shortbread

 

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Best Pizza Dough, Period

Best Pizza Dough, Period

Best Pizza Dough, Period

 

Makes two 1-pound (454-gram) balls

(each makes a proper 16-inch 140.5-cm pie)

 

Important note while making dough: Turn your phone off and don’t speak; it’s a great time to listen, it’s a great time for new ideas, it’s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general.

 

114 cups (355 g) cool water

2 tsp. sugar

About 14 tsp. active dry yeast

1 T. extra-virgin olive oil

314 cups (500 g) all-purpose or bread flour

1 T. + 14 tsp. fine sea salt

 

Pizza is bread. It’s really simple and a little complicated at the same time. Dough takes planning to develop good flavor, and if you do it right you’ll thank me later. You can make dough with a sourdough starter, but I’ve found that a nice, slow fermentation is more consistent and the results are always perfect. Sourdough can be unpredictable. Find yourself a nice all-purpose or bread flour. I use organic flour, but regular King Arthur will do fine. Traditionally, four ingredients are used in making dough (flour, water, salt, and yeast), but we’re adding sugar to help with fermentation and a little oil to relax and fatten the dough. It took me a couple of years to come up with this process, which produces a dough with excellent flavor, a crispy exterior, and a chewy interior. These measurements are in metric, as traditional Italian recipes always are. This is how I initially learned how to do it. They are more exact, which is vital in baking.

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

 

2 C. (256 grams) cake flour (not self-rising)

2 tsp. (8 grams) baking powder

½ tsp. (3 grams) fine sea salt

8 T. (112 grams) unsalted butter, softened

1 C. (200 grams) sugar

3 large eggs, left at room temperature for 30 minutes

1 ½ tsp. (7 ml) vanilla extract

¾ C. (177 ml) whole milk

For the chocolate frosting

5 ounces (142 grams) semi-sweet chocolate chips

½ C. (120 grams) sour cream

1 T. (15 ml) whole milk

1 tsp. (5 ml) vanilla extract

Pinch of fine sea salt

Rainbow sprinkles

 

Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls Recipe

 

Dough

3 – 3 ½ C. all-purpose flour, divided

1/2 C. granulated sugar

1 T. instant yeast

1 tsp. salt

1 C. milk, warmed to about 75°F

1/3 C. vegetable oil

 

Filling

1 Package (6 ounces) Raspberries

1 Package (6 ounces) Blackberries

1 tsp. cornstarch

Zest of 1/2 large lemon (about 1 tsp.)

1/4 C. (1/2 stick) unsalted butter, softened

1/2 C. granulated sugar or light brown sugar

 

Glaze

1 ½ C. confectioners’ sugar

3 T. unsalted butter, melted

1/2 tsp. vanilla extract

2 – 3 T. whole milk, divided

 

Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 ½ C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 – 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1/4 C. softened butter evenly over dough. SPRINKLE 1/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes). PREHEAT oven to 350°F. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown. Glaze: PLACE 1 ½ C. confectioners’ sugar into a small bowl. ADD 3 T. melted butter and ADD 1/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.

Pistachio Pastry Twists

Pistachio Pastry Twists

Pistachio Pastry Twists

 

1 (17.5oz.) package frozen puff pastry sheets, thawed

1 large egg, lightly beaten with 2 tsp. water

Coarse Salt, for Sprinkling

1 C. unshelled pistachios, toasted and finely chopped

 

Preheat oven to 425. Roll out 1 pastry sheet on lightly floured surface (keep other sheet cold and covered) to a 18×12” rectangle. Bush with egg wash and sprinkle with salt and pepper to taste. Sprinkle nuts over half pastry (on short side) and then fold up to form a 9×12” rectangle, and roll firmly to remove any air bubbles and make layers adhere. Brush with more egg wash and sprinkle with salt again. Cut into ½” strips. Transfer one at a time to a greased baking sheet, one inch apart, twisting 3 or 4 times and pressing ends into sheet to adhere. Bake in batches in center of oven until golden, 12-15 minutes. Repeat with remaining pastry sheet. Makes 40.

Easy Ranch Quick Bread

Easy Ranch Quick Bread

Easy Ranch Quick Bread

 

Cooking spray or butter, for coating the pan

3 cups all-purpose flour

2 tsp. baking powder

1 1/4 tsp. fine salt

1 tsp. no-salt onion powder

3/4 tsp. no-salt garlic powder

1/2 tsp. baking soda

1/2 tsp. freshly ground black pepper

2 large eggs

1 cup low-fat buttermilk

4 T. (1/2 stick) unsalted butter, melted

1/4 cup coarsely chopped fresh dill

1/4 cup finely chopped fresh chives (about 1 large bunch)

1 cup low-fat cottage cheese, preferably large curd

 

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×5-inch loaf pan with cooking spray or butter; set aside. Whisk the flour, baking powder, salt, onion powder, garlic powder, baking soda, and pepper in a large bowl; set aside. Whisk the eggs, buttermilk, butter, dill, and chives in a medium bowl until combined. Add the cottage cheese and stir to combine. Pour this mixture into the flour mixture and stir and fold with a rubber spatula just until the flour is incorporated, being careful not to overmix. Scrape the batter into the prepared pan, push it into the corners, and smooth the top. Bake until golden-brown and a tester inserted into the center of the bread comes out clean, about 50 minutes. (Test in several places, as you may hit a piece of cottage cheese.) Place the pan on a wire rack and let cool for 15 minutes. Flip the bread out of the pan onto the rack (run a knife around the edges first if needed) and let cool for at least another 15 minutes before serving.

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

 

Peach Topping

2 Peaches, sliced thinly into half-moons

1 tsp. Butter

1 tsp. Honey

Squeeze of Lemon

 

Cake Layer

1.5 C. + 2 T. Almond Flour

¼ cup Melted Butter (measure after melting)

¼ cup Honey

1 tsp. Vanilla

1 tsp. Lemon Juice

1 tsp. Coconut Milk

2 Eggs

¾ tsp. Baking Soda

 

Vanilla Caramel Sauce

3 T. Full Fat Coconut Milk (or Cream)

1 T. Maple Syrup

1 T. Sugar

1 T. Butter

¼-1/2 tsp. Vanilla

 

Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!

 

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.

Lemon Crunch Cake

Lemon Crunch Cake

Lemon Crunch Cake

 

1 cup granulated sugar

zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 tsp lemon extract

topping

1/4 cup granulated sugar

 

Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.