Tag Archives: baking

Ginger Cake with Lemon Sauce

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Sometimes an old fashioned, tried and true ginger cake is so comforting you wonder how it hasn’t been made for a while! Moist and delicious this is the perfect recipe, topped with Lemon Sauce and a bit of whipped cream to create an amazing bite.

Made for Auntie Brigette's 88's birthday dinner, this moist delicious ginger cake was delicious - thanks Vivi!

Made for Auntie Brigette’s 88’s birthday dinner, this moist delicious ginger cake was delicious – thanks Vivi!

1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup molasses
1/4 tsp baking soda (YES – again)
3/4 cup boiling water
1 egg, beaten

Cream together butter and sugar.
In separate bowl mix spices, salt, baking powder and flour
Beat first baking soda into molasses until foamy and add to butter mixture
Add the second 1/4 tsp of baking soda to the boiling water and stir well
Add baking soda mixture alternately with flour mixture to butter/molasses mixture
Fold in beaten egg – the mixture will be thin

Pour into greased and floured loaf pan or 8 inch round pan.

Bake at 400 for 30 minutes.

When out of oven dust with icing sugar

LEMON SAUCE

1 lemon, grated rind and juice
1 1/4 cups boiling water
2 tbsp cornstarch
1/2 cup sugar
pinch salt
2 tbsp butter

Add lemon rind to boiling water, reduce heat and simmer for 5 minutes. In a small bowl mix cornstarch, sugar and salt. Add water gradually – stirring constantly.

Return to saucepan and cook over medium heat for 10 minutes until thickened. Lower heat and cook 5 minutes longer. Remove from heat and stir in lemon juice and butter. Serve warm over ginger cake.

Mexican Chocolate Cake with Pecan Glaze

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A hint of cinnamon, a whiff of coffee, and a moist delicious chocolate cake - doesn't get much better than this!

A hint of cinnamon, a whiff of coffee, and a moist delicious chocolate cake – doesn’t get much better than this!

CAKE
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup cold coffee, or espresso
2 cups granulated sugar
2 large eggs
1/2 cup buttermilk (if you don’t have it – use 1 tbsp lemon juice and fill to 1/2 cup with milk)
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 350°F. Butter bundt cake pan well and dust with cocoa powder, knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add coffee and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on just to roast pecans.)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

GLAZE

2 cups chopped pecans (71/2 ounces) Roast lightly until slightly browned – set aside.
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

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Pumpkin Oat Muffins with Pecan Streusel Topping

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It is that pumpkin time of year …. they fill the house with a fabulous aroma when roasting them to make into magical scones, muffins and pie. This pumpkin streusel muffin is so good you will be happy it makes such a large batch!

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

MUFFINS
2 1/2 cups all-purpose flour
1/2 cup rolled oats
2 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp grated nutmeg
1/2 tsp cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract

TOPPING
3/4 cup packed brown sugar
6 tablespoons butter, softened
6 tablespoons rolled oats
6 tablespoons all-purpose flour
1/2 cup chopped pecans (lightly toasted)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Combine 2 1/2 cups flour, 1/2 cup oats, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt together in a bowl.

Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well.

Combine dry ingredients for topping, then crumble in softened butter, mixing until it resembles crumbs.

Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Breakfast Cookies

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  • 1 ¼ cup flour (or any combination of whole wheat and white flours)
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 TBSP unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1 medium carrot, grated
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/3 cup coconut
  • 1/3 cup raisins, or any dried fruit
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (or any nut – chopped and toasted)

 

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot, and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, coconut, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Use a tsp to drop cookie batter on cookie sheet, or if you prefer a large cookie use a tablespoon between 3 to 4 tablespoons of batter, using the tsp you will get about 30-32 cookies. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. These cookies will not spread out, nor change shape so if you want a perfect cookie, create that shape before you bake it.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

This is a great recipe to adapt to your own preferences – I used blueberry craisins in my latest version, and will try adding zucchini next time ….

Banana Loaf

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Just in case the little ones around your house leave you enough bananas to work with … make banana loaf!

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3 ripe bananas

1 cup white sugar

1 beaten egg

1/2 cup melted butter

2 tbsp sour milk

2 cups flour

1 tsp baking soda

1 tsp baking powder

(If you need sour milk stir some lemon juice or vinegar into fresh milk  – let sit for a few minutes and stir)

Sift dry ingredients together:

Mash bananas, blend in sugar and add egg.  Mix and add milk and butter.  

Stir banana mixture into dry ingredients, only until just mixed – do not over mix!

Pour into greased loaf pan and bake for 50 min at 350

Citrus Loaf

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The sweet/tangy glaze drizzled over this citrus loaf adds the perfect touch!

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1 medium lemon – zest and juice

1 medium orange – zest and juice

2 1/4 cups flour

1 1/2 tsp baking powder

3/4 tsp salt

1 cup sugar

3/4 cup butter

3 eggs

1/2 cup milk

Grate 1 tbsp peel from lemon, and squeeze 1 tbsp juice – set aside

Grate 1 tbsp peel from orange, and squeeze 5 tbsp juice – set aside – separately from lemon juice

In large bowl combine dry ingredients, then cut butter in, stir in lemon and orange zest.

In separate bowl beat eggs, milk and 4 tbsp orange juice.

Stir liquid into flour just until mixed, do not over mix.

Turn into greased and floured 9×5 inch loaf pan.  (I like to use parchment paper so it is easy to lift out)

Bake 1 hour, at 350 degrees – cool for 10 minutes in pan, then remove to a cooling rack.

Once you take the loaf out of the oven, combine the remaining  1 tbsp lemon juice, 4 tbsp orange juice and 2 tbsp sugar in small saucepan.  Bring to a boil and allow to gently boil until reduced slightly and thickened.  Once loaf has cooled a bit, drizzle glaze over top.  

Try to resist cutting the loaf until it has cooled quite a bit ….

 

Mexican Chocolate Snow Caps

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These delicious little bites were waiting for Hayley, Sloan, Stella and I when we arrived at big sister Meghan’s house – you can’t have just one!  She made them as peppermint, and they are fabulous.  Gluten free too!

 

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8 oz semi sweet chocolate, chopped

2 tbsp butter

1 1/4 cup ground almonds

1/4 tsp salt

2 large eggs (room temperature)

1/2 cup white sugar

1 tsp ancho chile powder 

1/2 tsp cinnamon

Sifted icing sugar to roll cookies

In a heatproof bowl (over pan of gently simmering water) melt chocolate and butter, stirring until smooth.  Remove from heat.  Stir in almonds and salt.

in a mixing bowl, whisk eggs and sugar until pale and thickened, about 2 minutes.  Add in chocolate mixture and spices.  Fold until well blended.  Cover and put in the fridge until very firm – about 3 hours.

Preheat oven to 350.  Line 2 baking sheets with parchment paper.  Form dough into 1 1/4″ balls.  Roll balls in icing sugar.  

Place 2″ apart on trays.  Bake until puffed, starting to crack on top and the edges are firm – about 12 minutes.

So easy to switch these up and make them into Peppermint Caps – substitute the chile powder and cinnamon for 1 tsp peppermint extract.

Chocolate Cake (your new favorite!)

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This cake is enough on it’s own, so moist and delicious with the buttermilk and applesauce – with a little chocolate butter cream icing on top, but if you are feeling fancy, go ahead and dress it up!  I have photos of this cake a couple of ways – always a hit!

Moist Delicious Chocolate Cake
2 cups butter milk (If you don’t have any buttermilk use regular milk, adding 2 tsp vinegar per cup)

1 cup apple sauce

2/3 cup oil

2 eggs

2 tsp vanilla

Blend well and set aside

In a separate bowl sift together:

2 cups flour

2 cups sugar

1 cup cocoa powder

2 tsp baking soda

Gently stir dry ingredients into wet, do not overmix.  When combined, pour into prepared (greased and floured)  baking dish –  9 x 13 baking pan, or 2 layer cake rounds.

Bake at 350 for 35 minutes – check to make sure it is well set before removing from oven.

When I want to fancy this up and make a special occasion cake, I like to use a vanilla cream in between the layers, and also pipe it on top with fruit and a dusting of icing sugar. (Vanilla cream is featured on my Boston Cream Pie recipe) 

I was really fortunate to get this recipe from Gayle – our office works closely with hers, and as a treat, she dropped off this cake to us one day … we were all hooked!

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