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Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

 

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 T. vanilla extract

 

8 T. (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

1 tsp. vanilla extract

1 T. whole milk

Disc sprinkles (optional)

 

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting. Make the frosting: Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using. NOTES: Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

 

1 1/4 cup milk

3 cups bread flour

3 T. sugar

1 tsp. salt

2 T. butter melted

1 (.25 ounce) package of active dry yeast (this equals 2 1/4 tsp.)

 

Place all the ingredients into the pan of your bread machine in the order that your machine. manufacturer recommends. Mine recommends them in order that I listed in ingredients. Set on DOUGH cycle and press START. When machine is finished remove dough from machine pan and place on floured surface, lightly deflating it with your hands. Divide the dough into 16 equal size pieces and roll into round balls. Spray a 13×9 pan with nonstick spray and place the dough balls onto the pan, placing them directly next to each other. Cover pan with cloth towel and let rise for 60 minutes. During this time the rolls will almost double in size. Preheat oven to 350 degrees. Bake rolls for 16-18 minutes or until golden brown on top. Remove from oven and allow to cool down to touch. When serving the rolls, brush a little bit of butter on top of each one to give them a glossy finish.

Banana Chocolate Chip Bread Machine

Banana Chocolate Chip Bread Machine

ABM Banana Chocolate Chip Bread Machine

 

2 eggs

1/3 cup melted butter

1 ounce milk

2 mashed bananas

2 cups bread flour I just used all-purpose flour

2/3 cups sugar

1.25 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c . chopped walnuts

1/2 c . chocolate chips

 

Pour eggs, butter, milk, and bananas into the bread pan and set it aside. In medium bowl stir together all dry ingredients. Add dry ingredients to pan. Press “Quick Bread” setting on your machine. When cycle is finished, remove bread from pan and place on a cooling rack.

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

 

1 package yellow cake mix

1/2 cup packed brown sugar

1 tsp. cinnamon

3 ripe bananas, mashed

1 cup of water

1/2 cup of canola oil

3 large eggs

Quick Caramel Icing (see below)

1 cup of chopped pecans

Instructions

 

Spray a 9 x 13 inch baking pan with Baker’s Joy non-stick spray. In the bowl of your mixer, add the cake mix, brown sugar and cinnamon and whisk to break up clumps. In a separate bowl, combine the bananas, water, oil and eggs until mixed together. Add to the dry ingredients. Beat on low for about 1 minute, stop scrape down the sides, and beat another 2 minutes on medium speed. Pour into the prepared pan and bake at 350 degrees for 25 minutes, reduce heat to 325 degrees and bake another 25 to 30 minutes or until nicely browned and a toothpick inserted into the center comes out clean. Place on a wire rack to cool in the pan. Pour icing over the still warm cake and sprinkle the pecans on top while the icing is still warm. Allow the cake to set for at least an hour to fully cool.  Variation: Make this an applesauce cake by replacing the bananas with 1 cup of applesauce

 

Quick Caramel Icing

 

1 stick of pure unsalted butter

1 cup of packed light brown sugar

1/4 cup of half and half

2 cups of sifted powdered sugar

1 tsp. pure vanilla extract

 

In a heavy bottomed saucepan, combine the butter and brown sugar and cook over a slightly higher than medium fire, until mixture begins to boil. This will take anywhere from 2 to 4 minutes depending on your stove. Once it begins to boil, slowly whisk in the half and half until well blended. Bring back just to a boil, turn the burner to low, remove the saucepan from the heat, add the powdered sugar and vanilla and blend. Return the saucepan to the burner and beat with a wooden spoon until smooth. Icing will get stiff quickly so you’ll need to immediately pour over cake and allow it to set.

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

 

1 cup warm water (110 degrees F/45degrees C)

2 T. white sugar

1 (1/4 ounce) package bread machine yeast (2-1/4 tsp.)

2 T. melted butter

2 T. oil (can use 4 T. of oil or melted butter)

3 cups white bread flour

1 tsp. salt

 

Place the water into the bread pan. Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes. Add in the melted butter, oil, flour and salt. Select the BASIC or WHITE BREAD setting and press start.

Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes

 

Non-stick cooking spray

1 T. unsalted butter cold

6 tsp. light brown sugar

For cake batter:

3 fresh peaches (Note 1)

1 ½ C. (190g) all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2/3 C. (130g) granulated sugar

1/3 C. (90g) unsalted butter at room temperature

1 large egg at room temperature

1 tsp. pure vanilla extract

½ C. (120ml) buttermilk at room temperature (Note 2)

 

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. To prepare the topping: Cut 1 T. of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin C.. Sprinkle ½ tsp. of brown sugar into each muffin C.. Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan. To make the cake batter: Cut the remaining peaches into small cubes. You should get about 1 C. of cubed peaches. Set aside. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes. Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. (Note: It’s totally normal for the mixture to curdle right after adding egg, but keep mixing and it’ll turn nice and fluffy!) Add half of the flour mixture into the batter, beat for 1 minute on low speed. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Don’t overmix the batter, or it’ll make tough cake. Fold in the cubed peaches. Divide the batter into 12 muffin pan C..  Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Place an empty baking sheet to catch any juice, if needed. Cool the cakes completely before serving.

Holiday Eggnog Cake with Apricot Filling

Holiday Eggnog Cake with Apricot Filling

holiHoliday Eggnog Cake with Apricot Filling

 

1 package (18.25) yellow or vanilla cake mix, plain or with pudding

1 1/4 cups eggnog

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 tsp. ground nutmeg

4 large eggs

3 T. bourbon (optional), for brushing the tops of the cake layers

 

1 jar (10 ounces) apricot all-fruit spread

1 T. bourbon or water

Spiced cream cheese frosting:

4 T. (1/2 stick) butter, at room temperature

4 ounces reduced-fat cream cheese, at room temperature

3 1/2 cups confectioners’ sugar, sifted

Heaping 1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

 

Place rack in center of oven and preheat oven to 350 degrees. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour; set pans aside. Place the cake mix, eggnog, oil, vanilla, nutmeg and the eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase mixer speed to medium and beat for two minutes longer, scraping down the side of the bowl again, if needed. The batter should look well blended. Divide the cake batter evenly among the three prepared cake pans, about 11/2 cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold three pans on the center rack, place two pans on that rack and one in the center of the rack above. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 20 minutes. The cake layer on the higher rack may bake faster, so it for doneness first. Transfer to wire racks and let cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. If desired, brush the cakes with the 3 T. of bourbon, using 1 T. for each; set aside to cool, 15 minutes longer. Meanwhile, make the filling: Place the fruit spread and 1 T. of bourbon or water in a small bowl and stir until well combined.  Make the spiced cream frosting: Place the butter and cream cheese in a medium-size bowl and beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the confectioners’ sugar, nutmeg and cinnamon and beat with the mixer on low speed until the ingredients are well incorporated and the frosting has a spreading consistency, 1 to 2 minutes. To assemble cake, transfer one layer, right side up, to a cake plate. Spread half of the filling to the edge of the first layer, about 1/2 heaping cup. Place a second cake layer, right side up, on top of the first and spread the remaining filling over it. Place the third layer on top, right side up, and frost the top and side of cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes. Store in a cake saver or loosely covered with waxed paper in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let thaw overnight in the refrigerator before serving.

Banana Bread Sheet Cake

Banana Bread Sheet Cake

Banana Bread Sheet Cake

 

3 – 4 ripe bananas (mashed about 1 1/2 cups)

2 cups sugar

3/4 cup butter (at room temp)

2 eggs

1 1/2 tsp. vanilla

3 cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup milk

1 cup sour cream

1/2 cup mini chocolate chips

 

Preheat your oven to 350 degrees. Grease a 9×13 baking dish. Set aside. With a mixer, cream together the butter and sugar. Add the eggs, mixing in one at a time. Then add the vanilla and mix until smooth. In a separate large bowl mix together the flour, baking powder, baking soda, salt and cinnamon. In a separate small bowl mix together the milk and sour cream. Add 1/3 of the dry ingredients to the butter mixture, followed by 1/3 of the milk/sour cream mixture and repeat until it is all combined. To this batter add the mashed bananas and mini chocolate chips, then combine. Pour the batter into your 9×13 baking dish. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (Check your cake after 30 minutes to see how it is baking.) Cool and enjoy!

Almond Flour Sponge Cake

Almond Flour Sponge Cake

Almond Flour Sponge Cake

 

Makes 2 sheet cakes (13 BY 17 BY 3⁄8 INCH), 1 sheet cake (13 BY 17 BY ¾ INCH), or 2 round cakes (9 BY 1 INCH). Butter and flour if using round pans.

 

1½ cups almond flour

½ cup plus 1 T. cake flour

¾ cup granulated sugar

4 eggs

6 egg whites

Pinch of cream of tartar, unless using a copper bowl

Confectioners’ sugar, if making a sheet cake

 

If you are making round cakes, preheat the oven to 350°F and butter and flour two 9-inch round cake pans. If you are making sheet cakes, preheat the oven to 375°F and line two 13 by 17-inch sheet pans with parchment. Combine the almond flour, cake flour, and ½ cup of the granulated sugar in a food processor. With the motor running, add the eggs, 2 at a time, until the mixture is smooth. Transfer the mixture to a bowl large enough to hold all the batter. Beat the egg whites with the cream of tartar (if using) on medium-high speed in a stand mixer fitted with the whisk attachment for about 2 minutes or with a handheld mixer for about 3 minutes, or until medium peaks form. Add the remaining granulated sugar and beat on high speed for 1 to 5 minutes longer (depending on what kind of mixer you are using), until stiff peaks form. Mix one-fourth of the egg white mixture into the almond mixture until smooth, to lighten the mixture. Using a rubber spatula, fold this mixture with the remaining egg white mixture. Transfer the batter to the cake pans or sheet pans. If you are using sheet pans, spread the batter with an offset spatula and run your thumb around the edges to make a small moat to keep the edges of the cakes from sticking to the pans. Bake round cakes for about 25 minutes, or until they bounce back to the touch. Bake sheet cakes for about 15 minutes, or until firm and they bounce back to the touch. If you are baking sheet cakes, sprinkle 2 sheets of parchment paper as large as the sheet pan with confectioners’ sugar. Run a knife around the edges of the cakes to make it easier to get them out of the sheet pans. Quickly flip out the cakes over the parchment paper as soon as they come out of the oven by placing the cakes right next to the parchment. Peel away the cooked parchment from the bottoms of the cakes. Cut the cakes into rounds or rectangles and layer them with the same fillings you’d use for a sponge cake. If you are baking round cakes, let them cool for 5 minutes in the cake pans and then turn out onto cake racks.

Apple Yogurt Cake with a Cinnamon-Sugar Streak

Apple Yogurt Cake with a Cinnamon-Sugar Streak

Apple Yogurt Cake with a Cinnamon-Sugar Streak

 

Cooking spray or olive oil

1 1/2 cups whole regular or Greek yogurt, well-stirred

1 cup granulated sugar

2/3 cup olive oil

1/4 cup freshly squeezed lemon juice

3 large eggs

1 1/2 tsp. vanilla extract

1 1/2 pounds apples (preferably tart, such as Granny Smith)

2 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

Pinch freshly ground nutmeg

2 1/2 tsp. ground cinnamon, divided

1/2 cup packed light or dark brown sugar

2 T. unsalted butter, at room temperature

 

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking pan with baking spray or olive oil. Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 tsp. of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 tsp. cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.  Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar. Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature. Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

 

8 oz water

2 T. olive oil

2 cups all-purpose flour

1 ½ T. white granulated sugar

1 tsp. salt

¾ tsp. dried thyme

200 ml can of sliced black olives chopped

¼ cup dried minced onion

2 tsp. bread maker yeast

 

Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread).  ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

 

2 cups all-purpose flour

¼ cup grated Parmesan

1/8 tsp. garlic powder

½ tsp. dried oregano

½ tsp. dried basil

1 tsp. sugar

1 T. baking powder

½ tsp. salt

8 T. salted butter, cold

1 cup milk

 

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.  In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter into small pieces and add it to the flour mixture. Use your hands to work the butter into the flour mixture until the butter is in very small pieces and the texture resembles coarse sand. Starting with ¾ cup of the milk, stir in just enough milk to form a thick, paste-like mixture. It should be very wet, sticky, and soft enough to scoop with a spoon.  Scoop 1/3-cup portions of the dough onto the lined baking sheet. You should have enough dough for 10 biscuits. Bake for 18 to 20 minutes, or until the biscuits have puffed up and are golden brown on top. Serve warm. Variation:  Substitute other herbs.  Recipe can be halved.

ABM White Bread

ABM White Bread

ABM White Bread

 

1 cup and 3 T. water

2 T. vegetable oil

1 ½ tsp. salt

2 T. sugar

3 ¼ cups white bread flour

2 tsp. active dry yeast

 

Add water and oil into the bread pan. Add salt, sugar. Add flour. Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt. Insert the bread pan into the bread machine, press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle. When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.

White Chocolate Cranberry Tart

White Chocolate Cranberry Tart

White Chocolate Cranberry Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. almonds

5 tbsp coconut oil (melted)

2 tbsp maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp agar agar

 

white chocolate layer

â…” C. coconut milk

â…“ C. cashew pulp (optional)

1 C. cashews (soaked overnight)

¾ C. cacao butter

¼ C. maple syrup

Pinch of salt

Optional: 4 tbsp vegan white chocolate

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.  In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup, coconut milk and cashew pulp. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

 

1stick butter

2 eggs

1½ cups sugar

2 cups flour

2 tsp. baking powder

1 cup milk

1 tsp. salt

1 tsp. vanilla

 

Cream butter, eggs, sugar, and salt together. Add flour, baking powder alternately with milk; beat until fluffy. Add vanilla. Put a layer (¼”) of brown sugar in cast iron skillet. Lay peach halves over brown sugar (round side up). Pour batter over and bake in oven at 350°F for 55-60 minutes. Insert toothpick to check for doneness. To remove from pan, lay a flat plate over top of baked cake and flop cake onto platter. Any kind of fruit can be used.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cinnamon Roll Cake

 

3 C. all-purpose flour

1 C. white granulated sugar

4 tsp. baking powder

2 large eggs

2 tsp. vanilla extract

1 1/2 C. milk

1/2 C. salted butter (1 stick) melted

 

3/4 C. (1 1/2 sticks) salted butter softened to room temp (1/2 C. will be lighter and still taste yum)

1 C. packed light brown sugar

2 T. flour

1 T. ground cinnamon

 

2 C. powdered sugar

5 T. milk

1 tsp. vanilla extract

 

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter). While your mixer is running, slowly add the 1/2 C. melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.) Spread this batter evenly into your baking dish. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter. Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

Fluffy Banana Cake

Fluffy Banana Cake

Fluffy Banana Cake

 

1 ⅓ cup mashed bananas

2 ½ T. lemon juice divided

1 ½ C. milk

3 C. flour

1 ½ tsp. baking soda

¼ tsp. salt

⅔ cup butter softened

1 cup white sugar

½ cup brown sugar

3 large eggs

1 tsp. vanilla

 

8 ounces cream cheese

⅓ cup butter softened

3-3 ½ C. powdered sugar

1 tsp. lemon juice

1 ½ tsp. lemon zest from 1 lemon

 

Preheat oven to 350°. Grease and flour a 9 x 13 pan. Place 1 ½ T. lemon juice in a measuring cup. Top to 1 ½ C. with milk. Set aside. Mix together mashed banana with 1 T. lemon juice, set aside. Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting). Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan. Put into the oven and reduce heat to 300°F. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting. FROSTING: Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.  Note: The cooking time on this cake can vary! Mine takes about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

3 eggs room temperature

70 g (1/4 cup + 2 tbsp) sugar

100 g (1/2 cup + 2 tbsp) cake flour

45 g unsalted butter melted

butter, parchment and flour for prepping the cake pan

 

Preheat the oven to 350ºF/175ºC. Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour. Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape. Sift the flour and fold it into the egg mixture in stage until incorporated. In a separate bowl, ladle out a portion of the batter and fold it with the melted butter. Return the buttery batter to the main mixing bowl and gently fold it with the remaining batter. Pour the batter into the prepared cake pan and bake for 30 minutes. Check for doneness by inspecting to see if the edges have sprung away from the pan or by inserting a toothpick into the center. Allow it to cool on a wire rack for ten minutes before removing from the pan. Note: Genoise cakes are dryer than many sponge cakes. You can add moistness and flavor with a simple syrup of choice.

Lemon Squares

Lemon Squares

Lemon Squares

 

2 cups flour, plus 1/4 cup

½ cup confectioners’ sugar, plus 2 tsp.

1 tsp. kosher salt

1 cup (2 sticks) butter, melted

4 eggs

2 cups granulated sugar

â…“ cup lemon juice (from about 1 to 2 lemons)

½ tsp. baking powder

 

Heat the oven to 350 degrees. In a medium bowl, whisk together two cups of flour, 1/2 cup of confectioners’ sugar and the salt. Add the melted butter and stir the ingredients to thoroughly combine them. Spread the crust with clean hands in an even layer into a 9-by-13-inch pan and bake the crust for 25 minutes. Meanwhile, in a medium bowl, whisk together the eggs, granulated sugar, lemon juice, baking powder and the remaining flour. Pour the lemon mixture onto the hot baked shell and bake it for an additional 20 to 25 minutes, or until it is just set. Using a small, fine-meshed sieve, sift the remaining confectioners’ sugar on top of the lemon squares once they have cooled. Cut the dessert into equal-sized bars.

Australia Damper Bread

Australia Damper Bread

Australia Damper Bread

 

Damper is a traditional Australian bread. In the past it was made over a campfire either in a billy can or by wrapping the dough around a green stick, and cooking the stick over the fire.

 

2 cups all-purpose flour

1 cup milk

1/4 tsp. salt

1 tsp. sugar

2 T. butter or margarine

1 tsp. baking soda

 

Preheat oven to 375°F. Combine the flour, salt, and baking soda. Mix in the butter, forming fine crumbs. Mix in the milk to make a soft dough. Put the dough on a cutting board dusted with flour. Knead the dough until it is smooth. Spray a round cake pan with nonstick spray. Lightly dust the bottom of the pan with flour. Form the dough into a round loaf. Make a square cut across the top. Put it in the cake pan. Bake 35–40 minutes or until the outside is golden and a fork inserted into the bread comes out dry. Makes 1 loaf.

Peach Bubble Cake

Peach Bubble Cake

Peach Bubble Cake

 

1 pound fresh or frozen peach slices

¼ cup brown sugar

¼ tsp. ground cinnamon

½ tsp. cornstarch

2 T. salted butter

 

½ cup (1 stick) salted butter, at room

temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1½ cups all-purpose flour

1½ tsp. baking powder

½ cup milk

 

Preheat the oven to 350ºF. To make the peach filling, place the peach slices in the bottom of a 9-inch pie dish or 8-by-8-inch casserole dish. In a small bowl, stir together the brown sugar, cinnamon, and cornstarch. Sprinkle the brown sugar mixture over the peaches and toss to coat. Cut the butter into small chunks and sprinkle it over the peaches. Bake the peaches for 30 minutes. While the peaches are baking, prepare the cake topping: In a medium bowl, beat together the butter and granulated sugar until the mixture is light and creamy in texture, about 3 minutes. Add the eggs and vanilla and beat again until smooth. In a separate small bowl, stir together the flour and baking powder. Slowly beat half of the flour mixture into the butter mixture, and then beat in half of the milk. Repeat with the remaining flour mixture and milk. Briefly stir the peaches to redistribute the sugar and butter mixture. Pour the cake batter over the top, making sure to evenly cover all the peaches. Place the dish on a baking sheet to catch any filling that may bubble up and out while baking. Bake the cake for 35 minutes, or until the cake is golden brown on top and the peach filling is bubbling up around the edges.

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

 

¼ cups warm water (about 110°F)

2¼ tsp. active dry yeast

1 cup granulated sugar, divided

3 large eggs

½ cups buttermilk, at room temperature

1½ tsp. sea salt, divided

4½ cups all-purpose flour, divided

8 T. melted unsalted butter, divided

2 T. lemon zest

½ tsp. ground cardamom

1 T. dried culinary lavender

Lemon Mascarpone Frosting (recipe below)

 

Lemon Mascarpone Frosting

 

¾ cups mascarpone cheese

1½ cups confectioners’ sugar, sifted

1½ tsp. lemon zest

3 T. fresh lemon juice

3 T. milk

 

In a small bowl, whisk together warm water and yeast. When yeast is dissolved, whisk in ½ tsp. granulated sugar. Let sit for 5-10 minutes, until mixture foams up. Meanwhile, in the bowl of standing mixer fitted with the whisk attachment, whisk eggs to combine; add buttermilk and whisk to combine. Add in yeast mixture, ¼ cup sugar, and 1¼ tsp. sea salt. Remove bowl from mixer and add about 2 cups flour and 6 T. melted butter. Stir with a rubber spatula until evenly moistened and combined. Add 2 more cups of flour, return bowl to the mixer, switch to the dough hook attachment, and knead with dough hook at low speed for 5 minutes. Touch the dough; if it is sticky, continue to run the mixer on low speed for up to five minutes more and add more flour, a T. at a time, until the dough is soft and moist, but no longer sticks to your fingers. The dough will pull away from the sides of the bowl, but stick to the bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform. If it sticks to your work surface, knead in more flour, a T. at a time, until it no longer sticks and all the flour is kneaded in. Spray a plastic mixing bowl with nonstick cooking spray and place the ball of dough into the bowl. Spray the top of the dough with cooking spray then cover the bowl tightly with plastic wrap. Set the bowl in a warm, draft-free area until it has doubled in volume, about 2 hours. Brush the bottom and sides of a 13×9-inch baking pan with 1 T. of melted butter. Turn the dough ball out onto a work surface and pat it into a rectangular shape. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining 1 T. of melted butter, leaving about ½-inch of dough unbuttered at the top edge. Combine remaining ¾ cup sugar, lemon zest, cardamom, and ¼ tsp. sea salt in a small mixing bowl and mix together with your fingers, rubbing between your fingers to get the oils out of the lemon zest and release the flavor. Sprinkle evenly over the buttered surface, leaving about ¾-inch uncovered on the top edge. Sprinkle evenly with lavender. Gently press everything into the dough, then roll into a tight cylinder. Pinch the seam of the dough to seal it, then stretch the roll to about 18 inches length and adjust the roll to make sure the thickness is uniform all the way down. Slice into 12 even rounds. Place buns, cut side down, into your buttered 13×9-inch baking pan. There should be some space between the rolls. Cover the pan tightly with plastic wrap and set it in a warm, draft-free area until the rolls get puffy and press against each other, about 1½ hours. Meanwhile, adjust your oven rack to its lowest position, place a baking or pizza stone on the rack (optional), and heat the oven to 350°F. Place your baking pan on the pizza stone (or directly onto the rack). Bake until rolls are golden brown on top, about 25-30 minutes. Cool on wire rack 10 minutes. When the rolls are still warm, spread Lemon Mascarpone Frosting on the top of the rolls. Serve warm. Lemon Mascarpone Frosting While the rolls are cooling, make the glaze. In the bowl of a stand mixer, beat the mascarpone cheese with the paddle attachment until smooth, about 1 minute. When the mascarpone is lump-free, gradually add in confectioners’ sugar with the mixer on low speed. Add the lemon zest, turn the mixer up to medium speed and beat until creamy. Turn the mixer back to low, and slowly add the lemon juice and milk, beating until the frosting is uniform. It should be somewhat thin, but not runny.

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

 

¾ C. Whole Milk

1/3 C. granulated Sugar

1 T. active drive yeast

2 large Eggs

1 tsp. vanilla extract

1 tsp. freshly grated lemon zest

3 cups all-purpose flour, plus extra for dusting

1/2 tsp. salt

1/2 cup unsalted butter, softened and cut into pieces

 

1/2 cup butter, melted, plus extra for brushing

1/2 cup granulated sugar

2 T. freshly grated lemon zest

Pinch of cardamom

Pinch of salt

8 ounces mascarpone cheese, at room temperature

 

8 ounces mascarpone cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 tsp. freshly grated lemon zest

4-5 T. milk

 

In a saucepan, heat the milk over medium-low heat until just warm, 105 to 110°F. Stir in 1 T. of the granulated sugar. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy. Whisk in the eggs until smooth. Whisk in the vanilla and lemon zest. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, remaining granulated sugar, and salt. Slowly add the milk mixture, mixing on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes, or until the dough is silky and smooth. Transfer the dough to an oiled bowl, then cover with plastic wrap. Let sit for 1 to 2 hours in a warm spot, or until doubled in size.

On a floured work surface, roll the dough out into a large rectangle, about 18″ x 12″.

 

Brush 1/2 cup of the melted butter all over the dough. In a small bowl, stir together the granulated sugar, lemon zest, cardamom, and salt. Sprinkle the sugar mixture evenly over the dough, leaving a 1″ border around the edges. Drop dollops of the mascarpone all over the dough. Tightly roll the dough up from 1 of the long ends into along log. Slice into approximately 1″ rounds. Place the rounds in a buttered 13″ x 9″ baking dish. Brush with additional melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes. Preheat the oven to 3 50°F. Bake the buns, uncovered, for 45 to 50 minutes, covering them with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be

set.

 

In a large bowl, whisk the mascarpone until creamy. Whisk in the powdered sugar, vanilla, and lemon zest. Gradually stream in the milk and stir until a glaze forms. You will have to stir for a minute or 2 to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 T. at a time, whisking well until smooth. Pour over the hot sticky buns. Serve immediately!

Apple Crumb Bars

Apple Crumb Bars

Apple Crumb Bars

 

2 T. butter

7 C. peeled and sliced apples (about 7 medium sized apples)

¼ cup apple cider or juice

1 T. cornstarch

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

 

1 ¼ C. flour

½ cup brown sugar

¼ cup sugar

1 ½ C. oats

¼ tsp. salt

10 T. butter, chilled and cubed

 

vanilla ice cream – for serving, optional

 

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan and set aside. In a large sauté pan over medium high heat, melt the butter and add the apples. Stir to coat the apples with the melted butter. Mix the apple cider or juice with the cornstarch, cinnamon, nutmeg, and salt until the cornstarch is dissolved. Stir into the apples and reduce heat to medium. Continue cooking until the apples begin to soften, about 5 – 7 minutes. Set aside. Meanwhile, in a food processor add the flour, sugars, oats, and salt and pulse 4 – 6 times or until the still has some whole oats in it. Do not pulse until the mixture is fine. Add the butter and pulse until the mixture is crumbly with pieces about the size of marbles. In the prepared baking pan, add one-half of the crumb mixture and press down. Layer the apples on top and sprinkle the remaining crumb mixture and press down lightly. Bake for 30 minutes. Increase oven to 425 degrees and continue baking until the top of the bars are golden brown, about another 10 – 15 minutes. Let cool and cut into bars. Serve alone or topped with vanilla ice cream.

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

 

3/4 cup flour

3/4 tsp. baking powder

1 T. Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

 

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using), whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin C.. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.  NOTE: All my batter did not fit into the 24-mini muffin pan. I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.

Ham & Cheese Scones

Ham & Cheese Scones

Ham & Cheese Scones

 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into cubes

3/4 cup buttermilk

1 cup shredded cheddar cheese

1/3 cup diced ham (can use cooked bacon or pancetta)

2 tablespoons chopped fresh chives

 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk, cheese, ham and chives until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Serve immediately.

Herbed Braided Breadsticks

Herbed Braided Breadsticks

Herbed Braided Breadsticks

 

1 – 1.25 C. all-purpose flour

1 package active dry yeast

1 T. snipped fresh rosemary, thyme, and/or oregano

¼ tsp. coarsely ground black pepper

¾ C. milk

2 T. butter or margarine

1 T. sugar

½ tsp. salt

1 C. semolina pasta flour*

1 egg white

1 T. water

 

In a large bowl stir together 3/4 C. of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).  Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10×9-inch rectangle. Cut lengthwise into 24 strips. For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.  *Tip: Instead of semolina flour, you can use 3/4 C. all-purpose flour plus 1/4 C. yellow cornmeal.

Casserole Queens Dill Bread

Casserole Queens Dill Bread

Casserole Queens Dill Bread

The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.

 

Cooking spray

¼ C. (½ stick) unsalted butter

2 C. small-curd cottage cheese

½ C. whole milk

2 (¼-ounce) packages dry yeast

4 to 4½ C. all-purpose flour

¼ C. sugar

1 small onion, finely chopped

2 large eggs

4 tsp. dill seed

2 tsp. salt

½ tsp. baking soda

 

Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.

French Tomato Mustard Tart

French Tomato Mustard Tart

French Tomato Mustard Tart

Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice.  With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices.  Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy. Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.

 

2lbs (900g) ripe tomatoes

2 tsp. salt

1 (370g) ready-rolled puff pastry

2 T. Dijon Mustard

2 cups (200g) grated cheese (ie. Gruyère or Comté)

Optional: 2 T. bread crumbs

2 T. Herbs de Provence

Salt and freshly ground black pepper, to taste

 

Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.  Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork. Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes. Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese. Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.  (I saw this with a short crust in mini tins)

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

12 oz Flour

6 1/2 oz Shortening

2 1/2 oz Water (cold)

1/2 tsp. Salt

 

1/2 oz Sugar

1 T. Shallots, sliced

1 cup Dried Cherries

1 3/4 cups Balsamic Vinegar

1/2 cup Sugar

1 1/2 T. Honey

 

1 Boneless Duck Breast

1/4 cup Shallots, sliced

1 T. Olive Oil

3 T. Balsamic Vinegar

Salt & Pepper, to taste

1/4 cup Goat Cheese

2 T. Parsley, fried

 

Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes. Roll dough to 1/8″ think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes. Duck Filling:  Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool. Add onions to skillet and sauté until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined. Assembly:  Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

Cranberry White Chocolate Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. raw almonds

5 T. coconut oil (melted)**

2 T. maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)

 

white chocolate layer

â…” C. coconut milk (sub with cashew milk)

1 C. raw cashews (soaked*)

¾ C. cacao butter (sub with vegan white chocolate), melted and cooled

1/3 C. maple syrup

Pinch of salt

4 T. vegan white chocolate, melted and cooled

 

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp. of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

 

Notes

*soak cashews in water overnight or for at least 3-4 hours.

**use refined (vs unrefined) coconut oil to avoid coconut flavor

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

 

2 1/4 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3/4 C. (1 ½ sticks) unsalted butter, at room temp

1/4 C. cream cheese, at room temp

1/2 C. sugar

1 C. packed light brown sugar

1 1/4 tsp. vanilla extract

2 large eggs

2 C. semi-sweet chocolate chips

 

In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

ABM Garlic Breadsticks

ABM Garlic Breadsticks

ABM Garlic Breadsticks

 

1 cup (227 gr) lukewarm water

2 T. milk (28 gr)

2 T. olive oil (27 gr)

1-1/4 tsp. table salt (7 gr)

1 T. (13 gr) granulated sugar

3 cups (360 gr) bread flour

2 tsp. (6 gr) instant yeast

 

1 clove of garlic (reduced from original recipe)

3 T. (43 gr) melted butter

1/2 tsp. Italian seasoning

Sprinkle of sea salt or Kosher salt

 

Place ingredients in order listed into bread machine pan saving back 1/4 cup of the water. Select the DOUGH cycle. After about 10 minutes, lift the lid as the machine continues to knead and add water 1 T. at a time, if necessary, until dough forms into a ball but remains tacky. When the cycle is completed and the dough has risen, remove it from the bread pan. Divide dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Use a pizza cutter or large sharp knife to cut each rectangle into 8 strips. See the picture above. Twist each strip to disguise imperfections and place side-by-side on a greased baking sheet or one covered with baking paper or a silicone mat. (See the notes if your breadsticks try to unravel.) Preheat oven to 400˚F. Allow breadsticks to rise until almost double.

Brush with the buttery glaze. Sprinkle with sea salt and bake for 15-16 minutes or until golden brown. Serve warm. Notes: Kitchen tip for twisted rolls: Better not to twist too many times or too tightly. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, they will most certainly unravel as they rise. Sometimes when they are stubborn, I press down on the whole twist with the palm of my hand to sort of “imprint” the shape.

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

 

5 1/2 C. sifted all-purpose flour

1/4 cup warm water

1 pkg yeast

1 1/4 cup lukewarm milk

2 eggs, beaten

1 cup olive oil

1/4 cup sugar

1 tsp. salt

1 1/2 tsp. ground aniseed (optional)

1 1/2 tsp. baking powder

1/2 tsp. nigella seed (sev hoondig)

1 egg for glazing

 

In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seed, and baking powder. Blend well. Mix in enough flour to form a soft dough. Knead on a floured surface until smooth. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk.  Divide dough into 32 pieces and shape with oiled hands. Roll each piece into a rope approximately 12″ long. Wind into a flat pinwheel shape. Arrange on a greased baking sheet and allow to rise 1 hour. Brush tops with beaten egg.  Bake at 350°F for 20 minutes until golden brown.

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

 

1 ½ C. all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ cup unsalted butter see notes below room temperature, use vegan butter for vegan option

½ cup firmly packed light brown sugar

6 T. sugar

1 ripe banana large & mashed well

1 tsp. vanilla extract

2 ¼ C. Milk Chocolate Chips

 

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, sift the flour, baking soda and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth. Add the mashed banana and vanilla and mix on low speed until mixed in. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated. Chill dough if dough is warm. Using a small or large ice cream scoop or heaping T., drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, Small cookies bake 8-10 minutes Large cookies bake 10-13 minutes. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Makes 18 -30 cookies depending on size. NOTES: Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened) and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking. Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired. Chocolate Chip Tips: If you’re in chocoholic mode, go the full 2 ¼ C. of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

Quick Old-Fashioned Pear Cake

 

1 1/2 cups flour, stir to lighten, then measure, (plus additional, below)

3 T. cornstarch

2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup sugar (plus additional, below)

3 extra large eggs

5 T. butter, room temperature

1 tsp. pear brandy, vanilla or almond extract

1/2 cup sour cream, room temperature

4 pears, peeled, two in chunks, 2 in 3/8″ slices (make sure pears are fully ripe)

2 T. flour (for pear chunks)

2 T. sugar (sprinkle on top)

 

Preheat oven to 350 degrees F. Grease and flour a 9″ spring form pan. In a medium bowl, sift together dry ingredients: flour, cornstarch, baking powder and baking soda. Set aside. In a mixing bowl, cream together butter and 3/4 cup sugar. Add eggs one at a time, mixing after each addition. Add brandy or extract of choice. Next add the dry ingredients, alternating with the sour cream: Add about 1/3 of the flour, then 1/2 of the sour cream, the next 1/3 of the flour mixture, the final bit of sour cream and then the remaining four mixture. Beat all additions on slow, as little as possible, scraping down after each addition. Toss pear chunks in the two T. flour, then gently mix in by hand, holding back about 5 or 6 chunks for the top. Scrape into prepared pan, level, and then top with the pear slices in a ring. Add the remaining chunks to the center. Sprinkle with the additional 2 T. sugar. Bake 35 to 40 minutes, until the top just barely begins to color around the edges and edges are firm; it’s ok if the very center is just a little soft. Do not over bake. Remove from oven and rest 10 minutes, then run a knife around the sides and release the spring form. Cool and serve. Note: If using canned pears, add an additional T. of cornstarch to the batter.

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

 

1 1/8 cups water 70 to 80 degrees F

3 cups all-purpose flour

3 T. brown sugar

1 1/2 tsp. active dry yeast

2 quarts water

1/2 cup baking soda

coarse salt

melted butter

 

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope and cut into 1-2 inch bites. In a saucepan, bring water and baking soda to a boil. Drop pretzel bites into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzel bites on greased baking sheets. Bake at 425 degrees F for 8 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

Old-Fashioned Pear and Ginger Cakes

¾ cup packed dark brown sugar

6 T. (¾ stick) butter, melted

4 medium-size, ripe, fresh pears

1 package (18.25 ounces) plain spice cake mix

1 cup unsweetened applesauce

½ cup buttermilk

1 tsp. ground ginger

½ tsp. ground cinnamon

3 large eggs

Vanilla ice cream, for serving

 

Place a rack in the center of the oven and preheat the oven to 350°F.   Divide the brown sugar between two 9-inch round cake pans, spreading it out evenly. Divide the melted butter between the two pans, covering the top of the brown sugar. Press the brown sugar mixture out so that it covers the entire bottom of each pan. Set the pans aside. Peel the pears, cut them into quarters, and remove the cores from the centers. Cut each quarter pear lengthwise into 3 or 4 slices. Arrange the slices, rounded side up, in rows on top of the brown sugar and butter mixture.  Place the cake mix, applesauce, buttermilk, ginger, cinnamon, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined and smooth. Divide the cake batter evenly between the 2 cake pans, pouring the batter over the pears and smoothing it out with the rubber spatula. Place the cake pans in the oven side by side.  Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 27 minutes. Remove the cake pans from the oven and carefully run a knife around the edge of each cake. Invert the cakes onto serving plates immediately and let them cool for 10 minutes. Cut the cakes into wedges and serve with ice cream. Keep It Fresh! Store these cakes, in cake savers or loosely covered with plastic wrap, in the refrigerator for up to three days. It does not freeze well.

 

One Big Pear Cake:  If you’d like, go ahead and bake this cake in a 13 by 9–inch pan, baking it for about 45 minutes. Don’t invert the cake unless you have a rectangular platter large enough to hold it. Cut the cake into squares and invert them onto plates, then serve them with ice cream. I have found this cake is best served the same day it is baked.

ABM Rosemary Focaccia

ABM Rosemary Focaccia

ABM Rosemary Focaccia

 

1.25 cups water (between 100 – 115 degrees)

1/2 cup olive oil

2 tsp. salt

2 T. crushed rosemary (dried or fresh)

3 cups bread flour

1/2 cup cornmeal

1 T. yeast

1/4 cup shredded asiago or parmesan cheese (fresh is nice)

1 T. kosher salt – optional

1 T. crushed garlic – optional

 

Place ingredients in your bread machine per your appliance instructions. (But usually it is wet, dry, flour, yeast.) Turn on bread machine to dough cycle. When cycle is completed, turn dough on a well-floured surface and knead well to form a ball.  (It’s okay to knead this a little more than usual. I’ve found the more I knead it, the better the quality of bread at the end.)  Place dough on an oiled baking sheet or un-oiled baking stone. Pat dough into a rectangle that is 1/2 inch thick. Optional: Mix together kosher salt and crushed garlic and sprinkle on top of bread. Cover dough with cotton cloth and let rise for 30 minutes. In the meantime, preheat oven to 450 degrees.. Bake at 450 degrees for 10 minutes. Reduce oven heat to 350 degrees and back for an additional 10 minutes. Sprinkle Asiago or Parmesan Cheese on top and bake for 2 to 3 more minutes or until cheese is melted. 8. Remove from oven and place on baking rack and cool for 10 minutes.

Pistachio Cake with Pomegranate

Pistachio Cake with Pomegranate

Pistachio Cake with Pomegranate

100g green pistachios

35 grams of all-purpose flour for a dense nutty cake or 70 grams for a fluffier cake

1 stick of unsalted butter, room temperature (8 TB)

100g caster sugar

zest of 1 lemon

2 eggs, room temperature

1 teaspoon baking powder

1/2 teaspoon salt

 

1/2 cup powdered sugar, sifted if organic

2 tablespoons of pomegranate arils, plus more for garnish

pinch of salt

drops of lemon juice

some green pistachios, chopped or kept whole

 

Preheat oven to 350 and grease a loaf pan with butter and flour. Pulse your pistachios with the flour until finely ground. Beat the butter for a few minutes then add the sugar and zest and beat until light and fluffy add eggs one at a time, while mixer is running and beat until combined. Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. Bake for 30-35 minutes or until top springs back when pressed. If you are making the glaze: do so by pressing pomegranate arils through a sieve to release about 1/2 tablespoon of juice. Add the lemon juice, powdered sugar and the salt and mix to combine.  Once the cake is cool, drizzle with the glaze and top with pistachios and more arils.