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Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.

BAKED/ Baked Goods

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

chocolate zucchini cake

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

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By Mrs. Kossenfloffer Serves: 9
Prep Time: 30 Cooking Time: 30

This is not an overly sweet cake. Ya know why, because I like it better that way.

Ingredients

  • FOR THE CAKE
  • Unsalted butter, for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan and tossing the chips with
  • 1/2 cup plus semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons strong coffee
  • 1 cup sugar
  • 1/2 cup plus extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium zucchini, grated and squeezed dry of excess water
  • FOR THE ICING
  • 1 1/2 sticks of butter
  • 4 ounces bittersweet chocolate melted
  • 1 tablespoon cocoa powder
  • 2 tablspoons granulated sugar
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 1/2 cup of confectioners sugar (optional)

Instructions

1

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour and tap out the excess.

2

Toss the chocolate chips with 1 tablespoon flour in a small bowl and set aside

3

Whisk the flour, cocoa powder, salt and baking soda together and set aside.

4

In a large bowl with a mixer on medium speed beat the sugar, olive oil, eggs, coffee and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat until just combined. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

5

Pour the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and cool completely.

6

To make the icing

7

In the bowl of an electric mixer put 1 1/2 sticks of room temperature butter.

8

Melt 4 ounces of bittersweet. In a small sauce pan mix together the cocoa powder, granulated sugar, salt, vanilla extract and half-and-half and heat until everything is combined and homogenous.

9

Add that to the melted chocolate and whisk to combine and let that mixture come to room temperature.

10

Add the chocolate mixture to the butter and beat with the whisk until combined. If you want the icing stiffer and sweeter add 1/2 cup of sifted confectioners sugar.

BAKED/ Baked Goods/ Desserts

Finnish Blueberry “Pie”

Finnish Blueberry Pie

Finnish Blueberry

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By adapted from the Food Dictator Serves: 8
Prep Time: 30 minutes Cooking Time: 45 minutes

Ingredients

  • FOR THE CRUST
  • 12 tablespoon unsalted European-style butter at room temperature
  • ½ cup sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • FOR THE FILLING
  • 2 cups fresh blueberries
  • ¾ cup crème fraîche
  • ¼ cup sour cream
  • 1 large egg
  • 4 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

1

Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

2

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

3

Add in the egg and mix until combined.

4

Add the flour and the baking powder and mix until just combined.

5

Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

6

Bake the empty crust for 10 minutes.

7

While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

8

Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

9

Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

10

Let cool for 40 minutes before serving.

BAKED/ Baked Goods/ Desserts/ Vegetarian

Red, White and Blue Whoopie Pies

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Serves: 15 mini whoopie pies
Prep Time: 50 minutes Cooking Time: 6 minutes

This is a pretty classic red velvet batter, with half made blue filled with cream cheese frosting.

Ingredients

  • For the Cake
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 1 tablespoon red food coloring*
  • 1 tablespoon blue food coloring*
  • For Cream Cheese filling
  • 4 ounces cream cheese,
  • room temperature
  • ¼ stick (2 tablespoons) unsalted butter, room temperature
  • ½ cups confectioner’s sugar, sifted
  • ¼ teaspoon vanilla extract

Instructions

1

Directions

2

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

3

In a medium bowl combine flour, cocoa powder, baking soda, and salt.

4

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Add the egg and vanilla and keep mixing until combined. Add 1/3 of the flour mixture and then half the buttermilk, beating after each addition until just combined. Repeat with remaining flour mixture and buttermilk ending with the flour mixture

5

Divide batter into 2 bowls. In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.

6

Use a cookie scoop to place the dough onto the cookie sheets. Or transfer the dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart. If peaks form while piping, just wet your finger and smooth out the peak.

7

Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.

8

Cream Cheese filling

9

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free.

10

Assembly

11

Match red velvet cookies up with blue velvet cookies based on size. Place a dollop of filling on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

Notes

Use 1 tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.

BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

Roasted Garlic and Chive Biscuits

Roasted Garlic and Chive Biscuits

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Serves: 12 biscuits
Prep Time: 2 hours Cooking Time: 30 minutes

Ingredients

  • 2 heads garlic, cut in half horizontally
  • 4 tablespoons chives, minced
  • 5 cups all-purpose flour
  • 2 ½ tablespoons baking powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 egg, beaten
  • flaky sea salt to taste

Instructions

1

Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

2

Line 2 sheet pans with parchment paper.

3

In a medium bowl, whisk the sour cream and milk together.

4

In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

5

Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

6

Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

7

Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

8

Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

9

Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

BAKED/ Baked Goods/ Desserts/ Vegetarian

Spiced Mango Galette

Spiced Mango Galette

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 2 1/2 hours (includes chilling the crust Cooking Time: 25-35 minutes

Fresh mango paired with warm spices creates something pretty special.

Ingredients

  • For the FIlling
  • 3 cups fresh mango, peeled and cut into cubes, plus a few slices reserved
  • 1/2 cup to 3/4 cup of sugar (depending on how sweet the fruit is)
  • pinch of salt
  • juice and zest of 1/2 lemon
  • 4 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1 recipe galette crust (follows) or just use a frozen pie crust!
  • 1 egg
  • For the galette crust dough
  • 1 ⅓ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • Heavy cream, as needed (at least 1/3 cup)
  • 1 stick butter, cut into cubes

Instructions

1

Preheat the oven to 400 degrees.

2

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse very briefly-you want pieces of butter the size of chickpeas. Don't be tempted to over do it.

3

Whisk the egg in a measuring cup and add enough cream so you have 1/3 of a cup of liquid.

4

Add it to the flour and butter mixture and pulse until it just comes together.

5

Dump the dough out onto a floured board and form into a disc. Wrap in plastic and refrigerate for at least 2 hours and up to three days.

6

Roll out the dough to about a 12 inch circle and place it onto a rimmed baking sheet lined with parchment. Refrigerate the crust while you make the filling.

7

Combine the cubed mango, salt, spices, sugar, lemon juice and zest and cornstarch in a large bowl and mix to combine.

8

Spoon the fruit mixture onto the crust leaving about 2 inches all around. Then fold the dough over the fruit and crimp together as you go.

9

Brush the exposed dough with an egg wash and sprinkle with a touch more sugar. If you have course sugar, that looks great. If not regular will do.

10

Bake for 25-35 minutes.

11

Remove from oven and let cool on a wired rack.

Notes

Note: You can totally omit the spices for a more straightforward mango treat. I also put a few slices of unmixed mango on top to get that good mango color.

BAKED/ Baked Goods/ Desserts

Chocolate Frosting

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By Inspired by Epicurious Serves: covers a 4 layer cake
Cooking Time: 1 hour

I have had this recipe on an index card for several years. It is a beyond luxurious frosting. But what I really love about it is that it is not too sweet and there is no confectioners sugar. I don't know why but that stuff always freaks me out a bit. I tracked the recipe down to Epicurious. I've had it and used it so many times that I need to copy it onto a new index card. Yes, I realize it's online, but I'm old school and like things written down.

Ingredients

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 ounces fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

Instructions

1

In a small saucepan over medium heat, whisk together sugar, flour, cocoa powder, and a pinch of salt. Add the milk. Cook and whisk constantly until it comes to boil. It should be smooth and thick about 3-5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl and let cool. Cover the surface with parchment paper so a skin doesn't form over the chocolate.

2

In the bowl of an electric mixer, beat the butter until smooth. Add the cooled chocolate mixture a little at a time. Keep mixing until it is smooth. Now go ahead and ice your cake. This is also great on cupcakes. It makes a ton so you could probably cut the recipe in half and still have enough for a batch of cupcakes (20-24).

3

BAKED/ Baked Goods/ Breakfast/ Desserts

Mixed Berry Galette

Mixed Berry Galette

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Serves: 8
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • For the dough (or just buy frozen pie crust)
  • 1 ⅓ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • Heavy cream, as needed
  • 1 stick butter, cut into cubes
  • Filling
  • 3 cups of mixed berries
  • 1/2 cup of sugar, plus more for sprinkling
  • pinch of salt
  • juice of half a lemon and the zest
  • 3 tablespoons of cornstarch
  • eggwash
  • 1 egg and a little milk
  • sugar for sprinkling

Instructions

1

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse very briefly-you want pieces of butter the size of chickpeas. Don't be tempted to over do it.

2

Whisk the egg in a measuring cup and add enough cream so you have 1/3 of a cup of liquid.

3

Add it to the flour and butter mixture and pulse until it just comes together.

4

Pour the dough out onto a floured board and form into a disc. Wrap in plastic and refrigerate for at least 2 hours and up to three days.

5

Roll out the dough into a 12-inch circle and refrigerate again while you make the filling.

6

In the meantime make the filling by combining all the filling ingredients in a bowl.

7

Place the berried in the middle and leave about 1 1/2 inches border. Fold up the edges of the dough over the filling, crimping as you go so it stays together. Brush the dough with an egg wash and sprinkle with more sugar.

8

Bake at 400 degrees until the center is bubbling- about 35-45 minutes. Cool on a wire rack.

BAKED/ Baked Goods/ Desserts

Banana Yogurt Bread with Chocolate Chips

Yogurt Banan Bread

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Serves: 1 loaf
Cooking Time: 1 hour

Ingredients

  • 3/4 cup greek plain yogurt
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 3/4 tsp baking soda
  • 3 large over-ripe bananas, mashed
  • 1 cup chocolate chips

Instructions

1

Preheat oven to 350°.

2

Grease and flour a 9x5 inch loaf pan.

3

In a medium bowl, combine flour, salt, cinnamon and baking soda.

4

In a large bowl, mix yogurt and sugars together and add eggs and vanilla. Stir until combined.

5

Add the mashed bananas and combine well.

6

Add the dry ingredients. Mix until just incorporated.

7

Add chips and stir to mix in.

8

Pour mixture into a greased and floured 9x5 inch loaf pan.

9

Bake at 350° for one hour or until toothpick inserted in center comes out clean.

Notes

I actually messed up and left out the brown sugar. And ya know, it was still pretty good and there's less sugar. So yeah, that happened.

BAKED/ Baked Goods/ Desserts

Mexican Chocolate Cake

Mexican Chocolate Bundt Cake

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By Mrs. Kossenfloffer (inspired by Melissa Clark) Serves: 1 Bundt cake or 2 loaves
Prep Time: 30 minutes Cooking Time: 1 hour 10 minutes

A boozy chocolate Bundt cake with a hit of spice.

Ingredients

  • 2 sticks unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces unsweetened chocolate
  • ¼ cup instant espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coffee liqueur (such as Kahlúa)
  • 1/4 cup rum
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for garnish (optional)
  • Coffee or Vanilla Ice Cream

Instructions

1

Preheat oven to 325 degrees.

2

Grease and flour a 10 cup Bundt pan (or two loaf pans).

3

Using a double boiler over simmering water, melt chocolate. Let cool. (you can do this in the microwave but I have better luck on the stove)

4

Put espresso powder, cocoa powder, cinnamon and cayenne pepper in a 2-cup (or larger) glass measuring cup. Add boiling water so it the mixture is at the 1 cup measuring line. Whisk to combine util everything is dissolved. Add the coffee liqueur, rum and and salt. Let the mixture cool.

5

In the bowl of an electric mixer, beat the butter until fluffy. Add sugar and beat until well combined. Add in the eggs, one at a time, making sure each egg is fully incorporated before adding another. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

6

On low speed, beat in a third of the coffee liqueur mixture. When liquid is totally mixed in, beat in 1 cup flour. Repeat additions, ending with liquor mixture. Pour the batter into the prepared Bundt pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

7

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more coffee liquer if desired. Let cool before serving, garnished with confectioners’ sugar if you like.

Notes

Notes, This cake has a little bit of heat, so while all cakes go well with ice cream, this one really class out for ice cream. The cold ice cream compliments that heat.