Posts Tagged ‘sugar’

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Irish Soda Bread

April 16, 2019

This bread is extra tasty due to the addition of currants and a little bit of caraway seed. Serve it savory with sharp Irish cheddar and some sour cornichons. Serve it sweet with a bit of butter and jam.

You will need:

  • 4 c flour plus 1 T extra
  • 4 T sugar
  • 1 t baking soda
  • 1 1/2 t salt
  • 4 T (1/2 stick) cold butter, cut into pieces
  • 1 3/4 c cold buttermilk, shaken
  • 1 egg, lightly beaten
  • 1 orange, zested
  • 1 c currants
  • 1/2 t caraway seeds

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour with the sugar, baking soda and salt.
  3. Add the butter and mix until well combined (you may want to use your fingers for this step).
  4. In a measuring cup, lightly beat together the buttermilk, egg and orange zest.
  5. Slowly add the buttermilk mixture to the flour.
  6. Toss the raisins with a tablespoon of flour and the caraway seeds. Mix them into the wet dough.
  7. Flour your counter well. Dump the dough onto the floured counter and knead it a few times until you can shape it into a round loaf.
  8. Set the loaf on the prepped baking sheet and lightly cut a cross into the top with a serrated knife.
  9. Bake for 45-55 minutes, or until the bread sounds hollow.
  10. Cool on a baking rack.

20190317 Irish Soda Bread 02

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Cinnamon Chocolate Bundt Cake

June 30, 2015

Sometimes I just want to bake a cake. Sometimes it is a layer cake. Sometimes it is a Bundt cake. The other night called for a fresh baked Bundt cake.

You will need:

  • 3 eggs
  • 2/3 c vegetable oil
  • 1/3 c unsalted butter, melted and cooled
  • 2 t vanilla extract
  • 6 oz plain Greek yogurt
  • 1 1/4 c brown sugar
  • 1 t baking soda
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 3 c flour
  • 1 c semisweet chocolate chunks, roughly chopped
  • 1/2 c sugar
  • 1 T cinnamon

Then you will…

  1. Preheat your oven to 350 degrees. Grease and lightly flour a Bundt pan.
  2. In a large mixing bowl, whisk the eggs until light and fluffy.
  3. Whisk in the oil, butter, vanilla, and yogurt.
  4. Mix in the brown sugar, baking soda, baking powder, salt and nutmeg.
  5. Mix in the flour and chopped chocolate.
  6. In a small bowl, combine the sugar with the cinnamon.
  7. Spread half of the batter in the Bundt pan.
  8. Sprinkle with half of the cinnamon sugar.
  9. Spread the remaining batter in the pan and top with the remaining sugar.
  10. Bake 50-60 minutes or until golden and a tester inserted comes out clean.
  11. Allow to cool at least 10 minutes before inverting onto a serving plate.
  12. Optional: top with a little powdered sugar glaze.

20150610 Bundt Cake 01

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