Friday, January 25, 2013

Double Chocolate Orange Scones

Adapted from Pillsbury

2 cups flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/3 cup cold butter, cubed
1 cup chocolate pieces
3/4 cup milk
1/4 cup orange marmalade
1 teaspoon vanilla
Topping:
1 tablespoon milk
2 tablespoons sugar

1. In a large bowl whisk together flour, cocoa powder, baking powder, salt, and sugar. Cut in butter until the size of small peas. Stir in chocolate pieces.
2. In a small bowl mix together milk, orange marmalade, and vanilla. Add wet ingredients to dry ingredients and stir with a fork until soft dough forms. Turn out onto a lightly floured surface and pat into a circle.
3. The circle should be about 1" thick and 8" wide. Cut into 8-10 wedges and place wedges onto a parchment paper lined baking sheet. Brush tops with milk and sprinkle over some sugar.
4. Bake scones at 375°F for 15-20 minutes or until firm and hollow sounding when gently tapped on the bottom. Let cool 10 minutes on the pan and then transfer to a wire rack to cool completely. Enjoy!

Best served with a cup of tea!



Thursday, January 24, 2013

Lemon Orange Muffins

Adapted from Silver Spoon

350 grams flour
2 teaspoons baking powder
pinch salt
75 grams sugar
2 teaspoons lemon zest
2 teaspoons orange zest
75 grams butter, melted and cooled
2 eggs
300 ml milk
sugar, for topping

1. Preheat oven to 400°F. Grease or line muffin pan with muffin liners.
2. In a large bowl mix together flour, baking powder, salt, sugar, lemon and orange zest.
In another bowl mix together melted butter, eggs, and milk.
3. Add wet ingredients to dry ingredients and stir just until batter comes together. Divide batter evenly among muffin wells, filling 3/4 full. Sprinkle tops with some sugar.
4. Bake muffins 20-25 minutes or until browned on the bottom and top and toothpick comes out clean. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely. Serve & enjoy!

Makes 1 dozen.



Monday, January 21, 2013

Coffee Sponge Cake

A modern twist on the classic sponge cake. Lightly adapted from Nikoos Photos 

1 cup flour
1 tablespoon baking powder
3 egg yolks
1 cup sugar
1 tablespoon instant coffee powder dissolved in 1/4 cup boiling water
1/2 teaspoon vanilla
3 egg whites
1/2 teaspoon salt
Filling:
50 grams dark or semi sweet chocolate pieces, melted
250ml whipping cream
2 tablespoons cornstarch
2 tablespoons icing sugar
1 sachet vanilla sugar
Topping:
1 tablespoon cocoa powder, for dusting

1. Preheat oven to 350°F and grease and flour two 8" round cake pans.
2. In a bowl sift together flour and baking powder. Set aside. In a large bowl cream together egg yolks and sugar until pale and thick. On low speed blend in 3 tablespoons of flour mixture followed by cooled coffee mixture and vanilla.
3. Blend in remaining flour mixture until smooth. In a separate bowl using clean beaters, whip egg whites and salt until egg whites can hold their form but are not stiff or dry. Add half of the egg whites to the batter and gently fold them in. Fold in remaining egg whites.
4. Divide batter among prepared pans. Bake 18-20 minutes until puffed up and toothpick comes out clean. Run knife around the edges to loosen the cakes. Let cool in the pan 2 minutes.
5. Turn out cakes onto a wire rack and let cool completely. Once cooled, spread melted chocolate over one of the cakes. Whip cream along with cornstarch, icing sugar, and vanilla sugar until stiff peaks form.
6. Spread cream over chocolate layer and then place the other cake on top of the cream. Sift cocoa powder over top of the cake for a decorative finish. Slice & serve!

Serve 6-8. This cake is best stored in the fridge.


Thursday, January 17, 2013

Vanilla Bean Scones

Adapted from Joy of Baking

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar mixed with seeds of 1 vanilla bean
1/3 cup cold butter, cubed
1 egg
2 teaspoons vanilla
1/2 cup milk or cream
Topping:
1 tablespoon cream
2 tablespoons vanilla bean-infused sugar or regular sugar

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl whisk together flour, baking powder, salt, and sugar/vanilla seed mixture. Cut in butter using two knives or a pastry blender until the size of small peas.
3. In a small bowl whisk together egg, vanilla, and milk. Add to dry ingredients and stir with a fork just until a soft dough forms. Turn out onto a lightly floured surface and pat into a 7" round circle.
4. Cut circle into 8-10 wedges and place each wedge onto the prepared baking sheet. Brush tops with cream and sprinkle with vanilla bean sugar.
5. Bake scones 15-18 minutes or until golden brown and hollow sounding when gently tapped. Let cool then serve with your favorite jam!

Makes 8-10. These scones are best served with a cup of tea!



Tuesday, January 15, 2013

Sandwich Buns

Adapted from All Recipes

2 packages (4 1/2 teaspoons) instant dry yeast
1 3/4 cups warm water (110°F)
1/2 cup sugar (1 teaspoon separated)
1 teaspoon salt
1/4 cup butter or margarine, melted and cooled
1 beaten egg
2 1/4 cups whole wheat flour
2 1/2 cups all purpose flour
Topping:
2 tablespoons butter or margarine, melted
sesame seeds

1. In a large bowl mix together yeast, warm water, and 1 teaspoon sugar. Let stand until foamy, about 10 minutes.
2. In a bowl of a stand mixer, stir together remaining sugar, salt, and whole wheat flour. Stir in melted butter, beaten egg, and yeast mixture.
3. Stir in all purpose flour, 1/2 cup at a time, until soft dough forms. Knead on low speed for 8 minutes or by hand, until smooth and elastic. Add more flour as needed.
4. Place dough into a greased bowl and cover tightly with plastic wrap. Let rise in a warm and draft-free place until doubled in bulk, about an hour. I put mine in the oven with just the oven light on.
5. Turn out dough onto lightly floured surface and punch down. Divide into 8 equal pieces, about 5 ounces in weight each. Shape into an oval/log shape and place onto a greased baking sheet.
6. Cut tops of each dough log and cover loosely with plastic wrap and let rise until tripled size (about 2 hours). Brush with melted butter or margarine and sprinkle with sesame seeds.
7. Bake buns at 350°F for 18-20 minutes or until browned on the bottom and hollow sounding when gently tapped. Transfer buns to a wire rack and let cool completely.

Makes 8.



Sunday, January 13, 2013

Blueberry Orange Scones

Adapted from Le Petit Brioche

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 tablespoon orange zest
4 tablespoons cold butter
1 egg
1/2 cup whipping cream
1 cup fresh or frozen blueberries
Topping:
1 tablespoon whipping cream
2 tablespoons sugar or vanilla bean-infused sugar

1. Preheat oven to 375°F. In a large bowl combined flour, baking powder, salt, sugar, and orange zest. Cut in butter until the size of small peas. Stir in blueberries.
2. In a bowl whisk together egg and whipping cream. Add to dry ingredients and stir with fork until dough forms. Dough might be a bit dry.
3. Turn out onto a lightly floured surface and handling as little as possible, pat into a 6x6" square, about 1" thick. Cut square into quarters and each quarter cut diagonally in half making 8 triangles.
4. Place scones onto a baking sheet lined with parchment paper and brush tops with cream and sprinkle with sugar. Bake 18-25 minutes or until browned and hollow sounding when gently tapped.
5. Let scones cool completely or serve warm with butter and jam. Enjoy!

Makes 8.



Thursday, January 10, 2013

Scottish Shortbread Fingers

3/4 cup butter, softened
1/4 cup sugar
1/4 cup icing sugar
1/4 teaspoon salt*
1 1/2 cups flour
2 tablespoons caster sugar, for sprinkling

1. In a large bowl cream together butter, sugar, icing sugar, and salt. Stir in flour and knead until soft dough forms. Roll out dough between two sheets of wax or parchment paper, into an 8x8" square.
2. Cut square into 3 rows, and then cut each row into eight 1" wide fingers. Prick each finger with a fork and place onto a parchment paper lined baking sheet.
3. Freeze fingers for about 30 minutes just until firm so they maintain their shape when baking. Sprinkle each finger with caster sugar. Bake at 325°F for 18-22 minutes or until cookies are lightly browned.

Makes 2 dozen. *Omit salt if using salted butter.



Wednesday, January 9, 2013

Fruit Bread

1 package (2 1/4 teaspoons) active dry yeast
1/4 cup sugar (1 teaspoon separated)
1/2 cup warm water (110°F)
1/4 cup butter, melted
1/2 cup milk
3/4 teaspoon salt
3 to 3 1/2 cups flour
about 1 1/2 cups dried fruit*
I used:
120 gram package of mixed dried fruit
1/4 cup sultanas
1/4 cup gold raisins
1/4 cup currants
1 tablespoon butter, melted

1. In a small bowl or glass mix together the yeast, 1 teaspoon of sugar, and 1/2 cup of warm water. Let stand 5 minutes until foamy.
2. In a large bowl of a stand mixer, fitted with a dough hook, combined the remaining sugar, salt, and 3 cups of flour. Add the melted butter, milk, and yeast mixture.
3. Knead the dough on low speed or by hand for 7 minutes or until smooth and elastic. During the last minute of kneading, knead in the fruit.
4. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm, draft free, place until doubled in bulk, about an hour. Punch down dough and shape into a log an place into a grease 9x5" loaf pan or your fancy 5x13" Ikea loaf pan.
5. Cover and let rise again until doubled in bulk, about 45 minutes. Brush top with melted butter and bake at 350°F for 25-30 minutes or until golden brown on top and hollow sounding when gently tapped on the bottom.
6. Let loaf cool for 15 minutes in the pan and then turn out onto a cooling rack to cool completely. Slice and spread with butter and jam!

Makes one loaf. *I like to steam my fruit for about 10 minutes just to plump them up.



Monday, January 7, 2013

Cranberry Pineapple Squares

Adapted from The Frugal Girl

1 1/2 cups flour
1 cup rolled oats
1 cup packed brown sugar
3/4 teaspoon salt*
3/4 cup cold butter, cubed
1/2 cup chopped walnuts or pecans
Filling:
2 cups fresh or frozen cranberries
1 cup pineapple chunks
3/4 cup sugar
juice of 1 orange
2 teaspoons cornstarch
1 teaspoon orange zest

1. Preheat oven to 350°F and grease 9x13" pan. In a small saucepan over medium heat mix together cranberries, pineapple, sugar, orange juice, and cornstarch.
2. Bring mixture to a boil, reduce heat and simmer until all cranberries have popped and mixture has thickened. Remove from heat.
3. In a bowl or food processor mix together flour, rolled oats, brown sugar, and salt. Cut in butter until mixture forms a crumbly texture. Stir in nuts. Reserve 2 cups of the mixture for the topping and press the remaining into the bottom of the prepared pan.
4. Spread filling evenly over the base, leaving about a 1/4" border from the sides of the pan. Sprinkle over the remaining 2 cups of the crumb mixture and press down slightly.
5. Bake squares for 25-30 minutes or until browned. Let cool completely before cutting into squares. Serve & enjoy!

*Omit salt if using salted butter. Store squares in an airtight container in the fridge.



Saturday, January 5, 2013

Poppy Seed Braided Bread

Adapted from Love n' Bake

4 teaspoons quick rise yeast
1/4 cup sugar
1/2 cup warm water (110°F)
1/2 cup milk
1/2 cup butter
2 egg yolks (reserve egg whites)
1 teaspoon lemon zest
3/4 teaspoon salt
3 1/2 to 4 cups flour
Filling:
1 can Love n' Bake Poppy Seed Filling
Glaze:
1 tablespoon milk or cream
1 teaspoon corn syrup
1/2 teaspoon lemon zest
1 1/4 cups icing sugar

1. In a small bowl mix together yeast, sugar, and warm water. Stir and let stand until foamy, 5-10 minutes.
2. Meanwhile, in a small saucepan over medium heat, heat up milk until just scalded but not boiling. Remove from heat and stir in butter until melted. Set aside.
3. In the bowl of a stand mixer, mix together egg yolks, lemon zest, and salt. Mix in milk mixture and yeast mixture. Switch to a dough hook and gradually mix in flour until a soft sticky dough forms.
4. Knead dough for 8 minutes until dough is smooth and elastic, adding more flour as needed. Place into a greased bowl and let rise in a warm place until doubled in bulk, about 45 minutes. (I put mine in the oven with just the oven light on).
5. Turn out dough onto a lightly floured surface and roll into a 10x20" rectangle. Spread filling evenly over the dough leaving a 1" border. Brush edges with reserved egg whites. Starting from short end, roll up dough like a jelly roll forming a log. Carefully cut the log lengthwise in half and then braid them together.
6. Place braid into a greased 9x5" loaf pan. Let loaf rise in a warm place until doubled in bulk, about 45 minutes to an hour. Brush with reserved egg whites.
7. Bake loaf at 325°F for 40-45 minutes until browned and hollow sounding when lightly tapped on the bottom. Let cool 10 minutes in the pan before transferring to a wire rack to cool completely.
8. For the glaze, in a small saucepan over medium heat, heat cream and corn syrup until just bubbling. Whisk in zest and icing sugar until smooth. Brush over hot loaf and let cool completely. Slice & enjoy!

Perfect with a cup of tea or coffee!



Friday, January 4, 2013

Chocolate Orange Scones

2 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of half an orange
1/2 cup unsalted butter, cold and cubed
1 cup chocolate chunks
1/2 teaspoon vanilla
2/3 cup milk
Topping:
1 tablespoon cream or milk
2 tablespoons sugar

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. In a large bowl or food processor mix together flour, sugar, baking powder, baking soda, salt, and orange zest. Cut in butter until the size of small peas and then stir in chocolate chunks.
3. Mix together milk and vanilla and then add to dry ingredients and mix with a fork until soft dough forms. Turn out onto a lightly floured surface, and handling as little as possible, pat into a 8" round, about 1" thick.
4. Cut round into 8 sections and place onto baking sheet. Brush with cream and sprinkle with sugar. Bake scones 15-20 minutes or until browned on the bottom and hollow sounding when tapped.
5. Let scones cool and then serve with a cup of tea and enjoy!

Makes 8. *Omit salt if using salted butter.



Tuesday, January 1, 2013

Hearty Apple-Raisin Loaf

Adapted from drsinatra.com

1 cup plus 2 tablespoons whole wheat flour
1/2 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon lemon zest
2 eggs
1/4 cup canola oil
1/4 cup honey
1/4 cup molasses
1 medium apple, peeled, cored, and finely chopped (I used Gala)
1/2 cup golden seedless raisins
rolled oats, to top (optional)

1. Preheat oven to 350°F and grease 8x4" loaf pan. Steam the chopped apple and raisins on the stove or in the microwave until tender. Set aside.
2. In a large bowl mix together flour, wheat germ, baking powder, cinnamon, nutmeg, and lemon zest. In a small bowl whisk together eggs, canola oil, honey, and molasses.
3. Add wet ingredients to dry ingredients and stir until just combined. Fold in fruit and the pour batter into prepared pan. Sprinkle rolled oats over top then bake loaf 30-35 minutes until toothpick comes out clean.
4. Let loaf cool then slice and serve warm with a bit of butter. Enjoy!

Makes 1 loaf. Happy New Year Everyone! Now new to the site are Nutrition Facts!