Category: Bakery

Jun 09

Cinnamon sugar doughnut muffins

Cinnamon Sugar Doughnut Muffins

MAKES: 30 mini muffins

ingredients

For the muffins:
2 C flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ C brown sugar
½ C granulated sugar
3 T unsalted butter, melted and cooled slightly
1/3 C vegetable oil
2 eggs
¾ C milk
1 tsp vanilla

For the topping:
½ C turbinado or granulated sugar
2 tsp ground cinnamon
5 T unsalted butter, melted and cooled slightly

instructions

Preheat oven to 400° F

Grease a standard (12) or mini muffin (24) tin with non-stick spray and set aside.

In a large bowl stir together the flour, baking powder, cinnamon, nutmeg, and salt.

In a smaller bowl combine the brown sugar, granulated sugar, melted butter, oil, eggs, milk, and vanilla until homogenous.

Pour the wet ingredients into the dry and mix until just combines (a couple of small lumps are totally fine).

Portion evenly into greased muffin tin. For a standard tin use a ¼ C measure. For minis use about two tablespoons. The batter should fill the tins about 2/3rds full.

Bake on the center rack – 18 to 20 minutes for standard and 12 to 13 minutes for mini muffins, or until a toothpick comes out clean (a crumb attached is ok as long as it’s not wet).

While the muffins bake, prepare the topping by mixing the sugar and cinnamon together in a shallow bowl or on a small plate.

Cool in the pan for 5 minutes. Then transfer muffins to a cooling rack.

While they are still warm, brush each muffin with melted butter and then roll in the cinnamon sugar mixture. For the mini muffins I coated the entire thing with butter and cinnamon sugar. For the larger muffins I only did the tops – baker’s choice.

Serve immediately. Store leftovers in an airtight container for a few days.

 

https://joeats.net/home/doughnutmuffins/

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Posted in Bakery, Sweet treat

Jun 09

Chocolate Cake Baked in an Orange (great for camping)

MAKES: 10

Ingredients

  • 10 oranges
  • 1 recipe chocolate cake batter, prepared in advance (box mix is fine)

Instructions

  1. Cut the tops off the oranges and scoop out the pulp.
  2. Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
  3. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.

 

https://greatist.com/eat/chocolate-cake-baked-in-an-orange#1

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Posted in Bakery, BBQ, Sweet treat

Jun 09

Apple snack cake

Apple Snack Cake | Jessie Sheehan

MAKES: 12 slices

Ingredients

For the cake batter:

  • 1/2 cup mild olive oil  or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 tbsp buttermilk
  • 1 cup and 2 tbsp cake flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda

For the apples:

  • 2 medium apples I like Granny Smith
  • 2 tbsp granulated sugar
  • Turbinado sugar for sprinkling
  • Confectioners’ sugar for dusting
  • Whipped cream or vanilla ice cream for serving optional

Instructions

  • Preheat the oven to 350 degrees and spray an 8x8x2- inch pan with cooking spray. Line with parchment paper.
  • In a large bowl, whisk together the oil, sugars, and vanilla. Add the egg, and then the yolk, whisking after each. Add the buttermilk and whisk until incorporated.
  • Sift the flour, salt, baking powder, and baking soda onto a sheet of parchment, and using a rubber spatula, fold the dry into the wet in three additions, until just incorporated. Do not over mix.
  • Pour the batter into the prepared-pan, scraping the bowl well.
  • Peel, core, and cut the apples into 1/2-inch chunks. Place them in the now-empty bowl, wiping it with a paper towel first, if you so desire.Sprinkle with the cinnamon and sugar and toss with your hands to coat.
  • Top the cake batter with the apples in a single layer-you may have some leftover apple pieces. Sprinkle the cake with the Turbinado sugar.
  • Transfer the cake to the oven and bake for 35 to 40 minutes, rotating the pan after 20 minutes. The cake is done when a tester inserted into the cake comes out with a few moist crumbs.
  • Bring to room temperature before dusting with confectioners’ sugar and serving along with a dollop of freshly whipped cream, or not, or a scoop of vanilla ice cream, or not.The cake will keep wrapped in plastic wrap for three days on the counter-and some claim it gets better with age.

 

Can substitute apples for chunks of stone fruit (no need to peel peaches or plums) or even blueberries, in their place and to omit the cinnamon.

 

https://www.jessiesheehanbakes.com/2019/09/09/easy-one-bowl-apple-snack-cake-recipe/

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Posted in Bakery, Kid friendly, Sweet treat

Jun 09

Chocolate chip cookies

ina garten chocolate chip cookies recipe

MAKES: 36 cookies

Ingredients

  • 8 ounces of unsalted butter, room temperature
  • 1 cup (165 grams) light brown sugar, packed – when in a pinch I have used dark brown sugar
  • 1/2 cup (140 gram) granulated sugar
  • 2 teaspoons (10 grams) vanilla extract
  • 2 large (108 grams) eggs at room temperature
  • 2 cups (325 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon (1 gram) kosher salt
  • 22 ounces (675 grams) bittersweet chocolate chips or chunks – can use semisweet as well

Instructions

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy – this will take no more than 1 1/2 minutes – in the bowl of an electric mixer fitted with the paddle attachment.  Add the vanilla, then the eggs, one at a time, and mix well.

Sift together the flour, baking soda, and salt and add to the butter with the mixer at low speed, mixing only until combined. Fold in the chocolate chips or chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.

Bake for exactly 12 minutes (the cookies will seem underdone).

Remove from the oven, drop the pan on the counter to flatten the cookies, and let cool slightly on the pan.

Transfer the cookies to a wire rack to cool completely.

Serve.

Eat.

 

http://chezus.com/2009/01/23/barefoot-contessa-chocolate-chip-cookies/

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Posted in Bakery, Sweet treat

Dec 08

Gluten-free shortbread

A board and two plates of shortbread biscuits next to a tea towel and cup of tea

SERVES: 15

Ingredients

  • 120g unsalted butter, softened
  • 70g golden caster sugar, plus extra for dusting
  • 1 tsp vanilla extract
  • 120g gluten-free flour, plus extra for cutting
  • 60g cornflour or arrowroot

 

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Cream together the butter, sugar and vanilla in a bowl until light and fluffy. Sift the flour, cornflour or arrowroot and a pinch of salt into the bowl, then fold into the butter mixture until it forms a soft dough.

  • STEP 2

    Roll out the dough on a lightly floured worksurface until roughly 4mm thick. Cut out the biscuit shapes using a lightly floured 7½cm round cutter. Put the dough rounds on a lined baking tray, about ½ inch apart, then sprinkle with a light dusting of sugar. Bake for 15 mins or until lightly golden. Allow to cool then serve. The shortbread can be stored in an airtight container for up to two weeks.

  • STEP 3

    Alternatively, to make shortbread fingers, press the dough into a lined square tin (we used 23cm x 23cm). Chill for at least 1 hr (or up to a day). When ready, bake for 30 mins until the shortbread is lightly golden and cooked through. Allow to cool for 2-3 mins, then carefully remove from the pan and cut into fingers.

 

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-shortbread/

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Posted in Bakery, Gluten-free, Sweet treat

Dec 08

Gluten-free gingerbread

A tin of iced gingerbread biscuits

MAKES: 20 x 7cm stars (350g gingerbread)

 

Ingredients

  • 70g golden syrup
  • 1 orange, zested
  • 100g soft dark brown sugar
  • 100g unsalted butter, cubed
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 egg, lightly beaten
  • 250g plain gluten-free flour, plus extra for dusting
  • 1 tsp xanthan gum
  • 100g icing sugar (optional)

Method

  • STEP 1

    Put the golden syrup, orange zest, sugar, butter, ginger and cinnamon into a large pan over a medium heat for 5 mins, stirring occasionally, until the butter has melted and the sugar has dissolved, taking care not to bring the mixture to a rolling boil. Remove from the heat, add the bicarbonate of soda and stir to combine. Leave to cool for 5 mins, then mix in the egg before sifting over the flour and xanthan gum. Beat with a wooden spoon until you have a smooth, glossy dough. It will be quite soft at this point, so leave to firm up in the pan for 10 mins, before shaping into a disc, wrapping in baking paper and chilling in the fridge for 1 hr or until firm enough to roll.

  • STEP 2

    Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking paper.

  • STEP 3

    Lightly dust a clean worksurface with flour and roll out the dough to 5mm thick. Cut the dough into festive shapes using a cutter of your choice, then arrange on the lined baking trays, evenly spaced apart. Re-roll until the dough is used up. Bake for 10-12 mins or until evenly golden. Cool fully on the baking tray. To make the icing, mix 100g of icing sugar with 1-2 tbsp of water until smooth. Spoon into a piping bag and pipe onto the cooled biscuits or dust with icing sugar, if you like.

 

 

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-gingerbread/

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Posted in Bakery, Christmas, Gluten-free, Sweet treat

Dec 08

Gluten-free biscuits

Gluten-free biscuits on a wire rack and on a plate with a coffee

MAKES: 38

Ingredients

  • 150g unsalted butter, softened
  • 130g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 tbsp golden syrup
  • 150g gluten-free oats
  • 150g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon (optional)

 

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla in a bowl, and cream together until light and fluffy. Add golden syrup and mix well. Stir together the remaining dry ingredients, plus a pinch of salt, in another bowl. Add the creamed mixture to the dry and fold together until thoroughly combined.

  • STEP 2

    Tip the dough onto a lightly floured worksurface. Use your hands to divide and roll the dough into 38 balls, roughly the size of golf balls. Put on two baking trays lined with baking paper and gently flatten with your palm to make a round shape – make sure to leave about ½ inch between biscuits. Bake for 10-12 mins or until golden. Leave to cool on the tray for 15 mins before removing. The biscuits can be stored in an airtight container for up to two weeks.

 

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-biscuits/

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Posted in Bakery, Gluten-free, Sweet treat

Dec 08

Gluten-free scones

Gluten free scones_Becky Excell

MAKES: 8

 

Ingredients

  • 340g gluten-free self-raising flour, plus extra for dusting
  • 1 tsp gluten-free baking powder
  • ¼ tsp xanthan gum
  • 85g butter
  • 50g caster sugar
  • 3 tsp lemon juice
  • 1½ tsp vanilla extract
  • 175ml milk
  • 1 egg
  • a handful (optional) sultanas
  • to serve jam and clotted cream

 

Method

  • STEP 1

    Preheat the oven to 220C/fan 200C/gas 7. Prepare a baking sheet with baking paper.

  • STEP 2

    Put the gluten-free flour, baking powder and xanthan gum in a bowl. Chop the butter into cubes and add to the flour. Rub it in with your fingers until it forms what looks like breadcrumbs. Stir in the sugar and sultanas, if using.

  • STEP 3

    Add the lemon juice and vanilla extract to the milk. Allow to sit for about 5 minutes to make your own homemade buttermilk.

  • STEP 4

    Place the baking sheet in the oven whilst you make the scones. It helps if the baking sheet is hot when you place the scones on top of it.

  • STEP 5

    Pour in the homemade buttermilk and work it in using a metal spoon. Keep working until it forms a dough (it might be a little sticky).

  • STEP 6

    Flour your work surface and your hands, using extra gluten-free flour. Tip the dough on to the work surface and fold it over a few times to bring the dough together. It’s really important not to overwork the dough, or you will get tough, flat scones. Bring the dough into a rounded shape about 4cm-4.5cm thick. The taller, the better.

  • STEP 7

    Using a cutter (about 45mm to 55mm wide), push down into the dough to make rounds. Ease out of the cutter and put to one side until you have used up all the dough (keep re-rounding the dough, but remember not to overwork it). Brush the tops of the scones with beaten egg.

  • STEP 8

    Place the scones onto the hot baking sheet and bake for 12-15 minutes, or until golden on top and golden on the base. Serve up warm with whatever you fancy, such as jam and clotted cream. You can warm them up later, eat them cold, or even freeze.

 

 

 

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-scones/

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Posted in Bakery, Gluten-free, Sweet treat

Dec 08

Gluten-free banana bread

A loaf of banana bread with a banana baked into the top, on a white plate

SERVES: 8

 

Ingredients

  • 30g vegetable oil, plus extra for the tin
  • 120g plain white gluten-free flour
  • 100g ground almonds
  • 2 tsp bicarbonate of soda
  • 1½ tsp mixed spice
  • 4 bananas
  • 80g runny honey, plus 1 tbsp
  • 2 eggs
  • 1 tsp vanilla extract
  • 50g walnuts, chopped

 

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Oil a 900g loaf tin and line with baking paper. In a large bowl, combine the flour, ground almonds, bicarbonate of soda, mixed spice and ½ tsp of salt. Peel and mash three of the bananas in another large bowl, then add the oil, 80g of honey, the eggs and vanilla extract, and whisk to combine.

  • STEP 2

    Fold the dry ingredients into the wet, being careful not to over-mix – a few lumps are fine. Fold in the walnuts until just combined, then pour the batter into the prepared tin and level the surface. Peel and slice the remaining banana in half lengthwise and arrange on top. Bake for 40-45 minutes or until the top of the loaf is deeply golden and a skewer inserted into the middle comes out clean. Immediately brush with the remaining honey while the loaf is still hot, then cool in the tin for 10 minutes before lifting onto a wire rack to cool completely.

     

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-banana-bread/

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Posted in Bakery, Dessert, Gluten-free, Sweet treat

Dec 08

Gluten-free ginger and caramel cake

Jamaican ginger and caramel cake

SERVES: 16

Ingredients

  • 250g salted butter, diced, plus extra for the tin
  • 200g black treacle
  • 100ml dark rum
  • 200ml whole milk
  • 100g dark brown muscovado sugar
  • 200g stoned dates, roughly chopped
  • 3 balls stem ginger, roughly chopped plus 1 tbsp syrup from the jar for drizzle
  • 150g Carnation caramel, plus 4 tbsp for the icing
  • 3 eggs
  • 400g gluten-free plain flour
  • 2 tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice

ICING

  • 150g salted butter
  • 450g golden icing sugar
  • 1 tsp vanilla extract

DRIZZLE

  • 3 x 30g bars Caramac bars

 

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line 2 x 20cm springform cake tins with baking paper.

  • STEP 2

    Put the treacle, rum, milk and muscovado sugar in a pan with the chopped dates and stem ginger chunks. Bring to the boil, then bubble for 3 minutes to soften the dates. Use a hand blender to blitz the date mixture to a smooth purée – be careful, it will be hot! Stir in the diced butter until it’s melted, followed by the caramel and the eggs.

  • STEP 3

    Combine the flour, bicarb and spices in a bowl, then make a well in the centre and pour in the warm date mixture. Mix with a wooden spoon until the batter is lump-free. Divide between the two tins (weigh the mixture for really even layers), then bake in the centre of the oven for 1 hour or until a skewer poked into the centre comes out clean. Cool in the tins.

  • STEP 4

    When the cakes are cool (or, if wrapped in clingfilm, the sponges will mature to an even tastier cake in a day or two) remove from the tins and make the icing. Beat the butter with electric beaters until soft, then beat in half the icing sugar. Beat in the remaining icing sugar with the vanilla extract, until the icing is fluffy and pale. Beat in the 4 tbsp caramel. Spread a thick layer of icing over one of the cakes and chill for 20 minutes to firm up, then sandwich the second cake on top. Spread the rest of the icing sparsely over the top and sides of the cake, filling any gaps where the sponges were sandwiched and scraping excess icing to give straight, clean, ‘naked’ sides. Chill for 30 minutes until the icing is cold and firm.

  • STEP 5

    Break up the Caramac bars and melt with the ginger syrup. Remove the cake from the fridge and spoon over the melted sauce a spoon at a time, letting it run down the edges of the cake. It should cool and harden as it hits the cold icing, resulting in dribbles that stop before they hit the bottom of the cake.

 

 

https://www.olivemagazine.com/recipes/baking-and-desserts/jamaican-ginger-and-caramel-cake/

 

 

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Posted in Bakery, Dessert, Gluten-free, Sweet treat

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