Category Archives: Baking

Roasted Squash Soup with Chipotle & Chorizo

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It is squash season and soup is the best way to enjoy those cool fall nights.

Chipotle Chorizo Squash Soup
1 butternut squash

1 red onion

6 cups chicken or vegetable stock

2 chorizo sausage

2 tsp chipotle chile in adobo sauce

cilantro, roughly chopped

green onion, sliced

 

Quarter a whole squash lengthwise, quarter the onion, & drizzle with a bit of olive oil and sprinkle with salt and pepper.

Roast at 375 until fork tender.

While the squash and onion are roasting, remove chorizo from casing, and crumble into soup pot.  Fry until sausage is crispy, and allow to drain on a paper towel. Drain any residual grease from pot, but do not clean.

In same soup pot heat up chicken or vegetable stock.  When squash and onions are fork tender take them out of the oven and remove skins and put the pulp into the pot.  Simmer until quite tender.

Using an immersion blender puree until smooth.  (Alternatively you could use a blender and blend in small batches, but always remember to leave room for the steam to escape out the lid or it will explode and you and your kitchen will be covered in hot, steamy soup …. NOT a good thing).  

Return to simmer, and taste – adjust for seasonings with salt, pepper and if you like it spicy, add a bit more chipotle.

Garnish with cilantro, green onion and crispy chorizo.

Serve as a starter course or a whole meal with fresh hot baking powder biscuits.

Use your imagination – all soup recipes are just a starting point.  Tonight’s version of this soup included some leftovers …. in this case I had some leftover stewed yellow heirloom tomatoes with squash (yum yum), and a little bit of chipotle chicken leftover, so they went into the pot before using the immersion blender.  

Fresh Peach Pie

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Anything you make with these amazing peaches will taste fantastic!

Anything you make with these amazing peaches will taste fantastic!

  • 3  tablespoons cornstarch
  • 1 cup white sugar
  • 1 cup orange juice
  • 1 cup water
  • 1/2 lemon, juiced
  • 10 fresh peaches – peeled, pitted and sliced

Bake prepared pie shell at 450 for 10 minutes – be sure to frick with a fork, and place pie weights in so the shell doesn’t puff up.  To guarantee a crispy, flaky pie crust brush lightly with egg white before baking.

  1. Stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
  2. To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

Peach Pie

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One batch of my flaky pie crust

  • 5 cups peeled and sliced peaches
  • 3/4 cup white sugar
  • 1/4 cup unbleached flour or corn starch
  • 1 tbsp (15 mL) lemon juice
  • 1/8 tsp almond extract
  • 1 tbsp (15 mL) butter
  • Milk or cream
  • 1 sprinkle granulated sugar

Line pie shell with one layer of pie crust 

Prepare peaches and drizzle with the lemon juice – lightly stir so they all keep that gorgeous color.

Mix dry ingredients, and lightly (very gently) toss with peaches.

Place gently on top of pie crust, dot with the butter and cover with the 2nd pie crust.  Cut slits in the top to allow the juice and steam to escape.  Brush lightly with the milk or cream and sprinkle sugar over top.

I always find pies take longer than any recipe says to bake them – maybe it is because I use a heavy bottom pie shell…. 

At any rate, bake at 425 for 15 minutes, then reduce the heat to 35 and bake for another 40 minutes.  If you find the top crust getting too brown, lightly drape a tin foil sheet over top. 

I only remove the pie from the oven when I can see the juice bubbling up out of the slits, and starting to look thickened, and the crust golden brown.

Peaches right off the tree can't be beat!

Peaches right off the tree can’t be beat!

All peaches have a different water content – if you have very juice peaches, either increase the amount of your thickener (flour/corn starch) or allow the peaches to sit in the lemon for a bit and then drain before tossing with the dry ingredients.

Peach Cream Cake

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1 cup soft unsalted butter

2 cups white sugar

3 large eggs

2 3/4 cups unbleached flour – divided

1/2 tsp baking soda

1/2 tsp salt

1 cup sour crem

1 tbsp vanilla

1 cup diced fresh (or frozen but not defrosted) peaches

1 cup icing sugar

2 tbsp whipping cream

1 tbsp orange juice

Prehat oven to 375

Grease and flour a 10 in Bundt pan

In medium bowl, sift 2 1/2 cups flour, baking soda and salt

In bowl of stand mixer cream butte and sugar until light and fluffy.  Beat in the eggs one at a time, then add the sour cream and vanilla.  Mix well.

Scrape the bowl, then slowly add the flour mixture to thewet mixture, scape again.

Toss the peaches with the remaining 1/4 cup of flour.  

Scoop 1/3 of the batter into bundt pan and scatter 1/3 of the peaches, repeat twice, finishing with the batter.

Put in the oven, and turn the temperature down to 325.  Bake for 60-75 minutes, – make sure a toothpick comes out clean.

Allow cake to cool for at least 20 minutes in the pan, then turn out onto a wire rack and allow to finish cooling.  

Once cool – blend the icing sugar, whipping cream and orange juice and drizzle over top.

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Sunshine Morning Muffins

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Morning muffins

These muffins are a great start to any day – they are always delicious right out of the oven, but if possible, even better the next day.

1 1/2 cups sugar

2 1/4 cups unbleached flour

1 tbsp. cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup shredded, sweetened coconut

3/4 cup dried fruit – cranberries, blueberries or raisins

1 large apple, peeled and grated

1 cup minced pineapple (or canned, crushed, if you want to make it easier!)

2 cups grated carrots

1/2 cup chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

Preheat oven to 350 – bake in the lower 1/3 of the oven

Whisk together: sugar, flour, cinnamon, baking soda and salt in large bowl.

Add coconut, dried fruit, apple, pineapple, carrots and nuts – stir well.

In a separate bowl whisk the eggs with oil and vanilla.  Pour into the bowl with dry ingredients and stir until blended.

Spoon batter into muffins tins – either lined with muffin cups or greased well.  Fill to the brim.

Bake for 35 minutes or until a toothpick comes out clean.

Cool in the pan for about 10 min before removing.

morning muffins with coffee

Banana Chocolate Chip Cake

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P1110037P1100740This was one of those favorite school box recipes. The kids loved it for years – and it was one of Meghan’s favorites so when she got married this year, I made it once again and it was just as popular.

1 cup butter

2 cups sugar

2 large eggs

1 tsp vanilla

3 cups bananas

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 cup sour cream

1/2 cup brown sugar

1 1/2 cup chocolate chips

Cream butter and sugar.  Add eggs, one at a time – beating well with each until the batter is light, creamy and fluffy.  Add vanilla and banana.  Mix until smooth. 

Combine flour, baking powder and baking soda.  Add to butter, egg, banana mixture alternately with the sour cream. 

Combine brown sugar and cinnamon

Spread half in a greased and floured 9×13 baking pan. Sprinkle half the brown sugar, cinnamon mixture over and top with half the chocolate chips.  Add the rest of the batter, and complete with another topping of brown sugar, cinnamon and chocolate chips.

Bake at 350 for 50-60 minutes, until a toothpick – when inserted – comes out clean.

This can easily be converted to muffins if you don’t have enough over ripe bananas hanging around the kitchen counter …. today I only had half the bananas so I made 12 muffins by cutting the recipe in half.  Fabulous …. 

Banana Chocolate Chip Cake

Flaky Pie Crust with egg and vinegar

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P1100930

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

White Cake Made Easy and Delicious!

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pink cupcakesEverybody needs a simple white cake recipe to use for birthday cakes, layer cakes, shape cakes or just an easy dessert with whatever fruit is in season – here it is!

 

1 cup white sugar

1/2 cup butter

2 eggs

1 tbsp vanilla

1 1/2 cups all purpose flour

1 3/4 tsp baking powder

1/2 cup, plus 2 tbsp whole milk

Preheat oven to 350

Grease and flour a 9×9 inch pan or prepare 12 muffin tins with paper liners or grease.

In medium bowl, or kitchen stand mixer – cream together butter and sugar.  Cream really well, until mixture is light and fluffy.  Add eggs 1 at a time, beating well between each one until batter looks full of air.  Add vanilla.  Combine flour with baking powder and sift.  Add to creamed mixture and mix well.  Pour in the milk and stir or blend until mixture is smooth and creamy. 

Pour into prepared cake pan or muffin tins.

Bake for 30 minutes for cake, or 20-25 for muffins (test at 20 minutes).

This recipe is so versatile – today’s mix was because Sloan wanted PINK cupcakes, and pink they were …. you can use this for a layer cake – just double for a 2 layer cake, or it makes 12 smaller cupcakes. 

Best & Easiest Brownies

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Best & Easiest Brownies

This brownie recipe is simply the easiest, quickest, and most kid friendly brownie I have found. Really – one pot, one spoon, a measuring unit or two and the baking pan … all done before you know it.

1/2 cup + 2 tbsp butter
6 tbsp cocoa powder
1 cup white sugar
2 tsp pure vanilla
2 eggs
3/4 cup flour
(optional – 1/2 cup chopped walnuts)
(optional – 1/2 cup chocolate chips)

Preheat oven to 350
Grease 8 x 8 x 2 square pan

In medium saucepan melt the butter and cocoa. Remove from heat, stir in sugar. Add eggs one at a time, beating well between each one. Add vanilla. Stir in flour and the walnuts (if using).

Bake for aproximately 30 minutes – test at 25 minutes to see if a toothpick comes out cleanly. Do not overbake.

Remove from oven, cool and eat – they won’t last long! If you chose to use the chocolate chips – I put them on top as soon as it comes out of the oven, allow to sit for a minute then spread until smooth. The chips melt pretty quickly.

By the time you think you are having a chocolate craving, these can be in the oven before you change your mind! Easy clean up too. The kids learned to make these on their own in elementary school and it is still a quick favorite around our house.

Chocolatey Chew Turtle Brownies

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These brownies are for those days when you have a little extra time, or really want to impress someone that loves chocolate.

6 tbsp unsalted butter

6 oz coarsely chopped good quality semi sweet chocolate

1/4 cup unsweetened cocoa powder (Not Dutch process)

3/4 cup all purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 cup sugar

2 large eggs

1 tbsp pure vanilla extract

Preheat oven to 350

Line a buttered 8 inch square baking pan wiht foil or parchment paper, letting enough hang over to make it easy to lift the brownies out later.  Butter lining too! 

Heat butter, chocolate and cocoa in either a heatproof medium bowl over warm water, or in a microwave, stirring at 10 second intervals.  If you choose the microwave be careful – they can be over heated in a few seconds.

Whisk flour, baking powder and salt together in another bowl and set aside.

Put sugar, eggs and vanilla in bowl of stand mixer fitted with whisk attachment and beat on medium speed until pale, golden and fluffy – about 4 minutes.  Add chocolate mixture, and beat until combined.  Add flour, beat again scraping down sides of bowl until well mixed.

Pour batter into prepped pan, smooth top with spatula.  Bake until a tester comes out with a few crumbs but not wet – around 35 minutes.  Let cool for about 15 minutes in pan.  Lift out brownies and allow to cool completely on wire rack before adding topping.

TURTLE CARAMEL TOPPING

1 cup sugar

1/3 cup heavy cream

2 tsp pure vanilla extract1/2 tsp coarse salt

1 cup coarsely chopped toasted pecans

Using medium saucepan combine water and sugar – bring to a boil over med-high heat, stirring until sugar has dissolved.  When syrup starts to boil – QUIT stirring and wash down your sides with a wet pastry brush.  Continue to cook, swirling pan every so often, until a medium amber – again – this is the place to watch carefully because it will go from a rich amber color to burnt pretty quickly.  Remove from the heat, and quickly add cream, vanilla and salt.  Stir very gently until mixture is smooth.  Add pecans and stir until caramel begins to cool and thicken.  A couple of minutes will do it.

Pour caramel over cooled brownies and spread with an offset spatula.  Refridgerate until cool – at least 30 min to an hour.

Let brownies stand at room temperature at least 15 minutes before serving.  If doing this for a dessert wipe knife with a hot damp cloth between each cut to get a smooth line.  Serve with a dollop of whipped cream or vanilla ice cream.