baking recipes awesome

8/14/2019 Baking Recipes Awesome

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KOROVA COOKIES RECIPE

recipe from “Paris Sweets: Great Desserts from the City’s Best Pastry Shops” by Dorie

Greenspan

Ingredients

Yields 2 coo!ies

• 1+1/4 cups (175 grams) all-purpose flour

• 1/3 cup (30 grams) Dutch-processed cocoa powder

• 1/2 teaspoon a!"ng soda

• 1 st"c! plus 3 talespoons (150 grams) unsalted utter# at room temperature

• 2/3 cup (120 grams) pac!ed l"ght rown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/2 teaspoon fleur de sel or 1/4 teaspoon f"ne sea salt

• 1 teaspoon pure $an"lla e%tract

• 5 ounces (150 grams) "ttersweet chocolate# chopped "nto small "ts

Method

1& '"ft the flour# cocoa# and a!"ng soda together and !eep close at hand&

2& ut the utter "n the owl of a m"%er f"tted w"th the paddle attachment and eat onmed"um speed unt"l the utter "s soft and cream&

3& *dd oth sugars# the salt# and $an"lla e%tract and eat for another m"nute or two&

4& educe the m"%er speed to low and add the s"fted dr "ngred"ents& ,"% onl unt"l the dr

"ngred"ents are "ncorporated& or the est te%ture# ou want to wor! the dough as l"ttle as

poss"le once the flour "s added&

5& .oss "n the chocolate p"eces and m"% onl to "ncorporate&

& .urn the dough out onto a smooth wor! surface and sueee "t so that "t st"c!s together "n

large clumps& ather the dough "nto a all# d"$"de "t "n half# and wor!"ng w"th one half ata t"me# shape the dough "nto logs that are 1-1/2 "nches (4 cm) "n d"ameter&

7& rap the logs "n plast"c wrap and ch"ll them for at least 2 hours& (rapped a"rt"ght# the

logs can e refr"gerated for up to 3 das or froen for 1 month&)

& enter a rac! "n the o$en and preheat the o$en to 325 degrees (15 )& 6"ne two a!"ng

sheets w"th parchment paper and !eep them close at hand&

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& or!"ng w"th a sharp th"n-laded !n"fe# sl"ce the logs "nto rounds that are 1/2 "nch (1&5

cm) th"c!&

10& lace the coo!"es on parchment-l"ned a!"ng sheets# lea$"ng aout 1 "nch (2&5 cm) spread

space etween them&

11& 8a!e onl one sheet of coo!"es at a t"me# and a!e each sheet for 12 m"nutes& .hecoo!"es w"ll not loo! done# nor w"ll the e f"rm# ut that9s :ust the wa the should e&

12& .ransfer the a!"ng sheet to a cool"ng rac! and let the coo!"es stand unt"l the are onl

:ust warm or unt"l the reach room temperature&

13& epeat w"th the second sheet of coo!"es&

Hazelnut Butter and Chocolate Cookies

March 18th !"1" # Cate$or%& Chocolate Cookies

'pend"ng our $acat"on at a fr"end9s house certa"nl has "ts own ad$antages& 'ure# there aren9tan ma"ds around to change the sheets and clean the s"n! da"l# ut ou get to spend the whole

t"me "n the comfort of our own home# sa$e the mone to tra$el more and get to do th"ngs that

ou do at home& 6"!e a!"ng coo!"es& ;<# that m"ght not e e$erone9s "deal $acat"on#cons"der"ng there9s alwas d"rt d"shes to wash afterwards# ut s"nce ou9re read"ng a food log#

=9m guess"ng the ma:or"t of ou agree&

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"th homemade a!ed goods "n m"nd# wh"le pac!"ng for 8odrum and 'el"m"e last summer# =

also pac!ed m measur"ng cups and spoons as well as a new oo! that arr"$ed at m doorstep a

couple das earl"er> 8a!ed&

?$en though =9$e ne$er got around to a!e from @8a!edA wh"le on $acat"on B turns out# sleep"ng

under the shade all da long was what = desperatel needed B = read "t from co$er to co$er& .herewas one rec"pe that stood out for me> ,onster oo!"es& 'tudded w"th orange ,C,s# th"s peanut

utter# chocolate and oatmeal como won m heart&

*nd# as soon as = returned from $acat"on# = ga$e "t a tr& =t d"dn9t d"sappo"nt for sure# ut the

suggest"on of one $er luc! fr"end# who happened to r"ng m doorell as = was ta!"ng the f"rst

atch out of the o$en# made them e$en etter& e sa"d# @Eou !now what w"ll ma!e these etterFaelnut utterGA

aelnut utter# also called haelnut spread# "s actuall Hutella m"nus the cocoa& 8ut don9t

worr# there9s lots of chocolate "n the rec"pe to compensate for that&

'"nce the haelnut utter "n the rec"pe "s of s"gn"f"cant amount# and our chances of f"nd"ng thee%act same haelnut utter =9$e used "n the rec"pe ('arelle B a .ur!"sh rand) "s sl"m# let me tal!

aout the taste and cons"stenc so ou get an "dea what to loo! for& .he one =9$e used has a

cream te%ture (ao$e photo)# and cons"sts of 45I haelnuts& .here9s also o"l and sugar added&Eou can eas"l locate an unsweetened $ers"on "n a near health store# and "f that9s the case#

ma!e sure to doule the amount of oth sugars "n the rec"pe&

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ere9s also a u"c! rec"pe that w"ll "eld a s"m"lar te%ture and taste to the one =9$e used "n the

rec"pe> lace 3/4 cup of haelnuts (toasted and s!"nned) "n the owl of a food processor f"tted

w"th a metal lade and gr"nd to a f"ne paste# for aout 5 m"nutes& *dd 1/2 cup of powdered sugarand process aga"n for 2 to 3 m"nutes unt"l com"ned (scrape the s"des as needed)& *dd 1/2 tsp of

$an"lla e%tract and slowl dr"le "n 1/4 cup of canola o"l wh"le process"ng# unt"l well lended&

.h"s w"ll "eld a l"ttle o$er 1 cup of haelnut utter&

, fr"end wasn9t luc! enough to tr the haelnut utter $ers"on# ut than!s to h"m# = now ha$e

another fa$or"te coo!"e rec"pe "n m reperto"re& ,a!e sure to reser$e a handful of chocolate

p"eces and place them on the coo!"es r"ght after ou ta!e them out of the o$en& .hat "s the secretto the sh"n chocolate p"eces on top&



ope ou l"!e "t& ?n:o&



"ecipe adapted from “ Ba!ed “#

Ingredients

$a!es 2% coo!ies

• 1/4 cup all-purpose flour

• 1+1/2 tsp a!"ng soda

• "nch of salt

• 2 + 2/3 cups ( ounces) rolled oats

• tsp utter# at room temperature

• 1/4 cup granulated sugar

• 1/4 cup rown sugar

• 2 large eggs

• 1/2 tsp $an"lla e%tract

• 1 cup (11 ounces) sweetened haelnut utter# creamJ

• ounces "ttersweet chocolate# roughl chopped and d"$"ded

Important note: =f ou9re us"ng store-ought unsweetened haelnut utter# doule the amount of oth sugars&

J =f ou can9t f"nd sweetened haelnut utter w"th a cream cons"stenc# here9s a u"c! rec"pe for

a homemade $ers"on> lace 3/4 cup of haelnuts (toasted and s!"nned) "n the owl of a food

processor f"tted w"th a metal lade and gr"nd to a f"ne paste# for aout 5 m"nutes& *dd 1/2 cup of powdered sugar and process aga"n for 2 to 3 m"nutes unt"l com"ned (scrape the s"des as needed)&

*dd 1/2 tsp of $an"lla e%tract and slowl dr"le "n 1/4 cup of canola o"l wh"le process"ng# unt"l

well lended& .h"s w"ll "eld a l"ttle o$er 1 cup of haelnut utter&

Method

1& =n a large m"%"ng owl# wh"s! together the flour# a!"ng soda and salt& *dd oats and st"r

to com"ne& 'et as"de&

2& =n the owl of a stand m"%er f"tted w"th the paddle attachment# cream utter unt"l smooth&*dd sugars and m"% on low speed unt"l com"ned (do not o$erm"%)&

3& *dd eggs# one at a t"me# and eat unt"l smooth& *dd $an"lla e%tract and haelnut utter

and m"% on low speed unt"l com"ned& 'crape down the owl as necessar&

4& *dd the oat m"%ture "n three eual parts and m"% unt"l com"ned&


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5& old "n 7 ounces of the chocolate w"th a wooden spoon# co$er the owl w"th plast"c wrap

and refr"gerate for a m"n"mum of 5 hours&

& reheat our o$en to 375 & 6"ne two a!"ng sheets w"th parchment paper and set as"de&

7& 'coop two-talespoon s"ed port"ons port"ons of dough# two "nches apart# onto the

a!"ng sheet and a!e# one sheet at a t"me# for 15 m"nutes or unt"l the coo!"es are n"cel rowned&

& *s soon as ou ta!e the coo!"es out of the o$en# place a few p"eces of the rema"n"ng

chocolate on top and let them melt as the coo!"es cool&

& epeat w"th rema"n"ng dough&

10& oo!"es can e stored "n an a"rt"ght conta"ner for up to 4 das&

,ou-le Chocolate Bundt Cake

Ma% !8th !"". # Cate$or%& Cakes Chocolate

Doule hocolate 8undt a!e w"th hocolate anache lae& .h"s "s how = ma!e up for lost

t"me& =9$e neglected m log for u"te a wh"le& =t has een a month s"nce = last came here andshared a rec"pe (and some ama"ng news)# ut "t reall feels l"!e esterda& ."me fl"es&

*ctuall# = ha$en9t een a!"ng for a month and = am too ashamed to tell ou how =9$e een

feed"ng mself recentl& .han!full the $egan ueen of ,onteuma came to m rescue w"th her

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nutr"t"ous morn"ng sha!es and $egan d"nners& = feel energ"ed alread& e coo!ed lots of $egan

d"shes w"th her& =9ll e shar"ng those rec"pes soon# so sta tuned& Knt"l then# = hope ou en:o th"s

del"c"ous doule chocolate undt ca!e&

?$en though "t9s prepared w"th lots of utter# th"s chocolate ca!e turned out to e $er l"ght& .he

st"c! chocolate ganache glae "s a n"ce contrast w"th the del"cate te%ture of the ca!e&

=n the h"stor of afe ernando# = ha$e ne$er seen a a!ed good f"n"shed th"s fast m fr"ends&;ne m"nute = turn to ta!e a snap of alph and the whole th"ng was gone& oor alphL Hot e$en

a crum left eh"nd&&

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CHOCO(A+E B*),+ CAKE RECIPE



Ingredients

• 2+1/2 cups all-purpose flour

• 1/4 cup cocoa

• 1 tsp a!"ng soda

• 3/4 tsp salt

• 1/2 cup utterm"l!

• 1/2 cup hea$ cream

• 7 ounces .olerone m"l! chocolate (or "ttersweet)# chopped

• ounces utter# plus more for pan

• 1 + 1/4 cups sugar

• 4 eggs + 1 egg wh"te

• 1 tsp $an"lla e%tract

Method

1& reheat our o$en to 325 (170)&2& 8utter a 14-cup 8undt ca!e pan and set as"de&

3& '"ft flour# cocoa# a!"ng soda and salt "nto a large m"%"ng owl& h"s! and set as"de&

4& =n a small saucepan# r"ng cream to a o"l& lace chopped chocolate "n a small owl and pour hot cream# through a s"e$e# o$er the chopped chocolate& 't"r unt"l smooth and

cream "n te%ture&

5& *dd utterm"l! and place "n the refr"gerator unt"l cool (room temperature "s enough)&

& ream utter and sugar w"th a m"%er unt"l fluff&

7& *dd the eggs (and the egg wh"te) and eat unt"l com"ned&

& 't"r "n $an"lla e%tract&

& ;n low speed# add the flour m"%ture "n three eual amounts alternat"ng w"th the chocolate atter# end"ng w"th flour&

10& our the atter "nto the 8undt pan and a!e for 55-0 m"nutes (or unt"l a woodentoothp"c! "nsterted "n center comes out clean)& =f the toothp"c! "s wet# a!e 5 more

m"nutes and chec! aga"n&

11& 6et cool "n pan# "n$ert onto a ser$"ng plate and start prepar"ng the chocolate ganache

glae&





CHOCO(A+E /A)ACHE /(A'E RECIPE

Ingredients

• 4&5 ounces "ttersweet chocolate (I70)# chopped

•

1/2 cup hea$ cream

• 2 tsp utter

• 2 tsp l"ght corn srup (opt"onal)

Method

1& =n a small saucepan# r"ng cream to a o"l&

2& lace chopped chocolate# utter and corn srup "n a small owl and pour hot cream#

through a s"e$e# o$er the chopped chocolate&

3& 't"r unt"l smooth and cream "n te%ture&

4& 6et stand# st"rr"ng occas"onall unt"l sl"ghtl th"c!ened&

5& our o$er the cooled ca!e# sl"ce and ser$e&

/olden and Moist Carrot Cake Reci0e

March !th !"1" # Cate$or%& Cakes





.h"s "s a mo"st# dense and r"ch carrot ca!e# studded w"th toasted walnuts and sweet coconut&

=t "s so del"c"ous on "ts own# = d"dn9t want to o$ershadow the perfectl alanced sl"ces w"th the

class"c cream cheese frost"ng& * s"mple dust"ng of powdered sugar "s what "t onl needs&

=9$e wor!ed $er hard for th"s carrot ca!e rec"pe& *nd so d"d the readers of m .ur!"sh log& =

pul"shed th"s rec"pe four months ago and a!ed "t three more t"mes s"nce then# ased on thefeedac! =9$e got from readers& =t was great at the eg"nn"ng and now "t9s phenomenal&

lus# "t "s so s"mple to ma!e& Eou don9t e$en need a m"%er for th"s& Dr "ngred"ents "nto one

owl# mo"st "ngred"ents "n the other& ,"% them# pour the atter "nto our pan and that9s "t& Eou

are done&

, start"ng po"nt was the carrot ca!e rec"pe from 'h"rle ;& orr"her Ms ama"ng oo! 8a!ew"se# wh"ch = can9t seem to put down s"nce the da = ought "t& =9m sure ou wouldn9t e surpr"sed to

hear that the chem"str eh"nd a!"ng fasc"nates me& *nd th"s oo! "s all aout that B the hows

and whs of successful a!"ng&

*s for the carrot ca!e# = must sa =9$e made s"gn"f"cant changes to her rec"pe& .he th"ng "s# "t was

too mo"st and too sweet for m readers9 taste& = d"dn9t not"ce at the eg"nn"ng# ut a!"ng the

same ca!e w"th half the o"l and sugar w"th a couple of twea!s to the dr "ngred"ents pro$ed the"r

po"nt&

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, add"t"on of sweetened shredded coconut pro$"des a trop"cal tw"st and lends "n n"cel w"ththe rest of the sp"ces& 'o don9t s!"p&

ope ou l"!e "t as much as = do&

MOIS+ A), /O(,E) CARRO+ CAKE RECIPE

"ecipe adapted from “ Ba!ewise” by Shirley Corriher#

Ingredients

• 2 cups all-purpose flour

• 1+1/2 tsp a!"ng powder

• 1 tsp a!"ng soda

• 1/2 tsp salt

•

1+3/4 tsp ground c"nnamon

• "nch of grated nutmeg

• 4 tsp sweetened shredded coconut

• 4 large eggs

• 3/4 cup wh"te sugar





• 1/2 cup l"ght rown sugar

• 3/4 cup grapeseed o"l (or canola o"l)

• 3/4 pounds f"nel grated raw carrots (aout 2+1/2 cups)

• 5 ounces walnut hal$es# toasted and chopped

• 1 tsp utter# for the 8undt ca!e pan

• 1/4 cup powdered sugar# for ser$"ng

Method

1& reheat our o$en to 350 (170 ) and place a rac! "n the center of the o$en& 8utter a -

"nch 8undt ca!e pan and set as"de&

2& =n a large m"%"ng owl# wh"s! together the flour# a!"ng soda# a!"ng powder# salt#shredded coconut and ground c"nnamon& 'et as"de&

3& =n another m"%"ng owl# wh"s! together the eggs w"th the sugars unt"l the atter "s th"c!

and l"ght colored&

4& *dd the o"l and wh"s! to com"ne&

5& *dd the flour m"%ture and st"r :ust unt"l "ncorporated&

& "th a large ruer spatula fold "n the grated carrots and chopped nuts& our the atter"nto the 8undt pan and a!e for 50 m"nutes or unt"l a toothp"c! "nserted "n the center

comes out clean&

7& emo$e from the o$en and let cool on a w"re rac!& *fter aout 5 -10 m"nutes "n$ert theca!e onto a ser$"ng platter&

& "ght efore ser$"ng# dust w"th powdered sugar&

,ee0l% A00le% A00le Cake

2e-ruar% 13th !"13 # Cate$or%& Cakes





ow = w"sh @applestA was a word& .here reall "s no etter wa to descr"e th"s apple ca!e&

*fter cons"der"ng se$eral t"tles# some of wh"ch are order"ng on outrageous# l"!e @.he *pplest

*pple a!eA# @"d"culousl *pple *pple a!eA# @*ppleooa a!eA# and the humle @'weet C'our *pple 8undt a!eA# =9$e dec"ded to name "t Deepl *pple *pple a!e& *nd "f ou9$e

e$er tr"ed Deepl *pple *pple rumle from H"gel 'later9s @"pe@# ou9d !now wh&

=f ou ha$en9t# allow me to clar"f& Nuest"on> ow man pounds of apples can ou f"t "nto a -

"nch 8undt ca!e# wh"ch we"ghs around 2&5 pounds stra"ght from the o$enF 1F 2F

ell# =9m proud to report that =9$e managed to f"t 4 0ounds o5 a00les "nto th"s ca!e& *nd more

"mportantl# =9$e managed to do that w"thout sacr"f"c"ng on te%ture B th"s "s far the l"ghtest

ca!e that has come out of m o$en& 8efore = get "nto the how# let me ta!e care of the wh&

.here "s was th"s apple ca!e rec"pe "n m arch"$es& =t loo!ed f"ne and as far as = can rememer# "ttasted f"ne& = wouldn9t ha$e pul"shed "t otherw"se& 8ut t"me and t"me aga"n# readers who tr"ed

the rec"pe commented that the were not happ w"th the result& ,ost of the "ssues were m"nor#

ut one was someth"ng = :ust couldn9t let go> .he ca!e tasted noth"ng l"!e apples& =t had een

u"te a wh"le s"nce = had last posted a rec"pe# so as soon as = rece"$ed that comment# = dec"ded to push m oo! pro:ect as"de for a wh"le and set out to create an a00le cake 6ith the dee0est

a00le 5la7or kno6n to an&

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.he old rec"pe had a pound of cream cheese "n the atter& * poundG = honestl don9t !now how

that much cream cheese made "ts wa "nto that atter& = wasn9t go"ng to let that happen th"s t"me

and thought "t would wor! "nf"n"tel etter as a s"l! cream cheese frost"ng on top&

= macerated the shredded apples "n sugar and sp"ces# dra"ned the"r :u"ces# coo!ed the sweet apple

:u"ce unt"l th"c!# let "t cool and wh"pped "t together w"th a pound of cream cheese& .he result wasfantast"c& '"l!-smooth cream cheese frost"ng w"th notes of c"nnamon and allsp"ce&

= d"dn9t want to spend too much t"me de$elop"ng a ca!e rec"pe from scratch# so = dec"ded toadapt one of the ca!e rec"pes from the oo!& = plaed around w"th the "ngred"ents# managed to

"ncorporate aout a pound of dra"ned# shredded apples "nto the ca!e# a!ed "t# frosted "t# too! a

photo and f"nall had a taste&

=t was ;<# ut ou certa"nl d"dn9t feel l"!e ou were ta!"ng a stroll "n an apple orchard w"th

each "te& Hot good enough to ma!e up for the apple ca!e that tasted noth"ng l"!e apples& *ll thatwor! for noth"ng&

*fter another unsuccessful attempt# wh"ch "sn9t e$en worth ment"on"ng# = ga$e up& =t was ta!"ng

much longer than = had ant"c"pated and = had so man other press"ng pro:ects& * few das later#

wh"le = was ed"t"ng a rec"pe for m oo!# = real"ed that the techn"ue =9$e used to concentratethe fla$or of another fru"t "n that rec"pe would wor! m"racles for th"s apple ca!e as well&

*nd "t d"d& ere9s how> = started w"th 4&4 pounds of tart# tang and f"rm red apples&



= peeled# uartered# cored# cut them "nto "g chun!s and a!ed them for an hour&

.hen = pureed the a!ed apples# transferred "t on a half sheet pan and a!ed "t "n the o$en unt"l "t

was reduced to a $er th"c! puree&



4&4 pounds of apples ecame a pound (aout a cup and a half) of tart apple puree&



;ne th"ng to !eep an ee on "s the cons"stenc of the reduced puree& .he a!"ng t"me w"ll dependon the :u"c"ness of the apples& =9$e used a $ar"et called *rap !OO (*ra"an g"rl)# wh"ch "s a tart#

tang and f"rm red apple& =9$e chec!ed to see "f a s"m"lar !"nd "s a$a"lale "n other parts of the

world and the closest one =9$e found "s "nesap& *fter almost an hour "n the o$en# the apple puree w"ll ecome u"te th"c! ut it should still -e so5t enou$h to dissol7e in the cake -atter&

=f "t9s too th"c!# ou ma add a couple of talespoons of water and puree w"th a lender to th"n "t&



* fr"end who tasted "t sa"d> @=9$e ne$er eaten anth"ng l"!e th"s eforeP "t9s l"!e "t"ng "nto an

appleGA ,"ss"on accompl"shed&

BA)A)A BREA, / = :ust couldn9t stop& =9$e also ta!en another sta at the anana read rec"pe

=9$e posted ears ago and updated "t w"th new photos&

http://cafefernando.com/turkce/mrs-hockmeyerin-muzlu-kek-tarifi/

http://cafefernando.com/mrs-hockmeyers-banana-bread-recipe/


http://cafefernando.com/turkce/mrs-hockmeyerin-muzlu-kek-tarifi/




.a!e a loo!> ,rs& oc!meer9s 8anana 8read&

,EEP(9 APP(E9 APP(E CAKE RECIPE

&'(&2 ser)in*s

Ingredients

+or the apple p,ree:

• 4&4 pounds (2 !g) apples# preferal tart# tang C f"rm# such as "nesap

+or the ca!e:

• 2 cups (20 g) all-purpose flour





• 2 teaspoons ( g) a!"ng powder

• 1/2 teaspoon (3 g) a!"ng soda

• 1/4 teaspoon (2 g) f"ne sea salt

• 1+3/4 st"c!s (200 g) utter# at room temperature

• 1#5 cups (300 g) granulated sugar

• 1 teaspoon (3 g) ground c"nnamon

• 1/4 teaspoon (1 g) ground allsp"ce

• 4 large eggs# at room temperature

• 1#5 cups (30 g) apple puree (rec"pe elow)

-o ser)e:

• 1 talespoon (10 g) powdered sugar

Method

1& reheat our o$en to 350 (10 )&2& To prepare the apple puree# peel# uarter# core and cut the apples "nto large chun!s#

place on a parchment-l"ned a!"ng tra and a!e for an hour# st"rr"ng once after 30

m"nutes& emo$e tra from o$en& Drop o$en temperature to 300 /150 &

3& .ransfer a!ed apples "nto a m"%"ng owl and puree w"th a hand-held "mmers"on lender

unt"l smooth& .ransfer apple puree on a half sheet pan# smooth the top w"th a spatula and a!e# st"rr"ng and smooth"ng e$er 15 m"nutes to pre$ent a crust to form on top# for 50-0

m"nutes# ma!"ng sure "t doesn9t dr out completel& .he puree w"ll th"c!en ut "t should

st"ll e soft enough to d"ssol$e "n the ca!e atter& =f "t9s too th"c!# ou ma add a couple

of talespoons of water and puree w"th a lender to th"n "t&

4& emo$e tra from o$en# transfer apple puree "nto a owl and let cool& =ncrease o$en

temperature to 350/10& Eou9ll ha$e a "t o$er 1#5 cups (400-450 grams) of apple puree& 'ome of the puree w"ll st"c! to the panP f"ll "t w"th hot water and let stand for a

wh"le for eas clean-up&

5& To prepare the cake# utter and flour a 10-cup (-"nch) 8undt pan and set as"de&

& =n a med"um owl# wh"s! together flour# a!"ng powder# a!"ng soda and salt&

7& =n the owl of an electr"c m"%er f"tted w"th the paddle attachment# eat utter on med"um

speed unt"l l"ght and fluff# for aout 2 m"nutes& *dd sugar# c"nnamon and allsp"ce and

eat on med"um speed for 3 more m"nutes# scrap"ng down the s"des w"th a spatula asnecessar& *dd eggs# one at a t"me# ma!"ng sure each one "s full "ncorporated efore



add"ng the ne%t& *dd 1#5 cups (30 g) of the apple puree and eat unt"l full "ncorporated#

for aout a m"nute&

& 'top the m"%er# s"ft the flour m"%ture on top and eat on the lowest speed :ust unt"l

"ncorporated& .ransfer atter "nto prepared pan# smooth the top w"th a spatula and a!e

unt"l a toothp"c! "nserted "n the center of the ca!e comes out clean# 45-50 m"nutes&

& 6et "t cool "n the pan for 30 m"nutes# then turn out onto a rac! to cool completel&

10& Dust w"th powdered sugar efore ser$"ng& rapped a"rt"ght# the ca!e w"ll !eep at room

temperature up to 3 das&

Carrot Cake

)o7e-er !:th !""; # Cate$or%& Cakes

* gra s! ma e a food photographer9s greatest enem# ut "t "s certa"nl the perfect sett"ng to

sta home and :ust a!eG

;n one of those das# = a!ed th"s carrot ca!e w"th chopped walnuts# shredded coconuts and

dr"ed lueerr"es& .he ca!e turned out to e mo"st and $er l"ght& = added lueerr"es "nstead ofra"s"ns and ha$e to sa that "t def"n"tel wor!s etter& *lso# a talespoon of ground g"nger ma!es

all the d"fference&





= cut down on the sugar a lot ecause of the super sweet frost"ng and the coconut fla!es& Qust

um&

.h"s ca!e "s also perfect for the upcom"ng 'ugar "gh r"da @.he 8eta arotene ar$estA e$ent

6esl"e "s host"ng& 'he w"ll post the round-up on the 30th# so ma!e sure to $"s"t her log&

app ,onda e$eroneG

http://definitelynotmartha.blogspot.com/2007/11/shf-november-beta-carotene-harvest.html





Carrot Cake

Ingredients – Cake

• 1 cup all purpose flour

•

3/4 tsp a!"ng powder

• 3/4 tsp a!"ng soda

• 1 tsp ground g"nger

• p"nch of salt

• 3 o utter# at room temperature

• 2/3 cup granulated sugar

• 2 eggs

• 1 1/2 cups grated carrots

• 1/2 cup chopped walnuts

• 1/3 cup shredded coconut

• 1/3 cup dr"ed lueerr"es

Ingredients – Cream Cheese Frosting

• 2 o utter# at room temperature

• 11 o cream cheese

• 1/2 cup powdered sugar

Method – Cake

1& reheat o$en to 325 degrees (170 degrees )&

2& 8utter and flour a R2 "nch ca!e pan and set as"de&

3& h"s! together the flour# a!"ng powder# a!"ng soda# ground g"nger and salt "nto a large

owl and set as"de&

4& =n another owl# m"% the grated carrots w"th chopped walnuts# shredded coconuts and

lueerr"es&

5& =n a m"%"ng owl# eat utter unt"l softened (2 m"nutes)&

& *dd sugar and eat unt"l smooth&

7& 8eat "n the eggs# one at a t"me# eat"ng well after each add"t"on&



& *dd the flour m"%ture and st"r w"th a spatula unt"l com"ned&

& 't"r "n the carrot m"%ture and pour the atter "n the prepared ca!e pan&

10& 8a!e for 35 m"nutes# unt"l a toothp"c! "nserted "nto the center comes out clean&

11& .ransfer the pan to a cool"ng rac! and cool for 5 m"nutes& =n$ert and cool to roomtemperature&

Method – Frosting

1& =n a m"%"ng owl# eat utter unt"l softened (2 m"nutes)&2& *dd cream cheese and powdered sugar and eat (preferal w"th the wh"s! attachment)

unt"l smooth&

3& *ppl frost"ng w"th an offset spatula&

A00le Blue-err% and +an$erine Cru-le

,ece-er 1.th !""; # Cate$or%& Co--lers and Cris0s 2ruit

'"% apples# a handful of dr"ed lueerr"es and a couple of tanger"nes were s"tt"ng on the counter&

"th me stand"ng ne%t to them th"n!"ng what = should do ne%t& o through the coo!oo!

collect"on to f"nd a perfect f"t or start chopp"ng and f"gure out what to do halfwa throughF =t wasa tp"cal da "n m !"tchenL

http://cafefernando.com/cobblers-crisps/


http://cafefernando.com/fruit/





hene$er = f"nd mself star"ng at "ngred"ents and tr"ng to f"gure out what to do# = usuall resort

to a crumle (or cr"sp "f ou l"!e to call "t that) rec"pe& =t "s u"c!# $ersat"le# def"n"tel del"c"ous

and sets the perfect stage to consume e$en more "ce-cream&

"rst# = d"ced the apples and soa!ed them "n a m"%ture of freshl sueeed tanger"ne :u"ce#

tanger"ne est# c"nnamon and sugar&

= then added the lueerr"es and pac!ed the fru"t m"%ture on the ottom of m a!"ng d"shes&

.hen a th"c! laer of oatmeal topp"ng and off to the o$en for a good hour so that the topp"ng "se%tra-cr"sp&

'o# the ne%t t"me ou f"nd ourself star"ng at the fru"t owl or a left-o$er fru"t salad# g"$e th"s

rec"pe a tr& *nd feel free to e%per"ment w"th what ou ha$e& *fter all# ou can ne$er go wrong&

=f ou9d l"!e to ha$e a loo! at m pre$"ous crumle/cr"sp com"nat"ons# cl"c! on the l"n!s elow>

•

each rumle• 'trawerr r"sp

A00le Blue-err% and +an$erine Cru-le Ingredients

-oppin*

• 1/3 cup all-purpose flour

• 1 cup rolled oats# d"$"ded

• 1 cup walnuts# whole

• 1/2 cup sugar

• 1/ tsp salt

• 5 tsp ch"lled utter

+r,it +illin*

• med"um rann 'm"th apples

• 2 tanger"nes

• 1/3 cup sugar

• 1/2 cup dr"ed lueerr"es

• 1 tsp ground c"nnamon

Method

http://cafefernando.com/peach-crumble

http://cafefernando.com/strawberry-crisp

http://cafefernando.com/peach-crumble

http://cafefernando.com/strawberry-crisp



1& reheat the o$en to 350& 8utter our a!"ng d"sh(es) and set as"de (1 2-uart a!"ng d"sh

or one-cup a!"ng d"shes)&

2& .o prepare the topp"ng# "n a food processor# pulse flour# 1/2 cup of rolled oats# walnuts#salt and sugar& ut utter "nto 1/4-"nch cues and add to the flour m"%ture& ulse unt"l the

utter "s pea-s"ed and coated w"th flour& *dd the rest of the rolled oats and m"%& 'et

as"de at room temperature&

3& .o prepare the fru"t m"%ture# "n a med"um owl# com"ne sugar# grated est and :u"ce of 2

tanger"nes# dr"ed lueerr"es and c"nnamon& 't"r unt"l all the sugar d"ssol$es&

4& al$e and core the apples& ut "nto chun!s# transfer "nto the owl and toss to coat the

apples& 6et the m"%ture s"t for half an hour&

5& 'crape the m"%ture "nto our a!"ng d"sh(es) and pac! the fru"t e$enl on the ottom of

each a!"ng d"sh& D"str"ute the topp"ng e$enl o$er the apples& Do not pac! the topp"ng

down&

& 8a!e unt"l the crum topp"ng has rowned and the fru"t "s ul"ng eneath# 55-0

m"nutes& *llow to cool for at least 20 m"nutes&

7& .he cr"sp "s est eaten the da "t "s made ut w"ll !eep# refr"gerated# for 4 das&

Sour Cherr% Cru- Bars

Se0te-er 1;th !"". # Cate$or%& Cakes 2ruit

= made up someth"ng called a ,onda ,orn"ng 'ndrome a!e a wh"le ago& =t "s as"call aca!e that ou a!e on a 'unda n"ght# wh"ch helps ou to sur$"$e the cu"cle ca"n fe$er on the




http://cafefernando.com/clementine-and-olive-oil-cake/






f"rst wor!"ng da of the wee!& *nd somewhere along the l"ne = completel forgot aout th"s

gen"us "dea& Ho wonder wh =9$e een grump on ,onda morn"ngs latel&

'o when = rece"$ed m wee!l del"$er of organ"c produce and saw these ru"es spar!l"ng# =couldn9t help ut a!e these 'our herr rum 8ars& .he sourness of the cherr"es rest"ng on an

a"r-l"ght ca!e "s perfectl complemented the sweet utter crums on top&

*nd what "f "t9s not ,onda tomorrowF 8a!e "t r"ght now and call "t a @.han! od =t9s r"da

,orn"ng a!eA& = am sure our co-wor!ers won9t get hung up on the name so much&

http://cafefernando.com/raspberry-crumb-cake/





=f ou can9t f"nd sour cherr"es# these crum ars can also e made w"th an stone fru"t or err"es

that are "n season& ope ou en:o&



=f ou l"!e these ca!es# = am sure ou9ll l"!e these# too>

• Doule hocolate 8undt a!e w"th 't"c! hocolate anache lae

• 8rown"es

• aelnut 8rown"es

• lement"ne and ;l"$e ;"l a!e

• ,rs& oc!meer9s 8anana 8read

• 6emon and opp 'eed a!e

SO*R CHERR9 CR*MB BARS RECIPE

Ingredients

+or the cr,mb toppin*:

• 1+1/4 cups all-purpose flour

• 1/2 cup + 2 tsp sugar

• 1/4 tsp salt

• tsp utter# cold and cut "nto cues

+or the ca!e:

• 1 pound (2+1/2 cups) sour cherr"es# p"tted

• 1 cup flour

http://cafefernando.com/double-chocolate-bundt-cake/

http://cafefernando.com/brownies-my-way/

http://cafefernando.com/hazelnut-brownies/



http://cafefernando.com/lemon-poppy-seed-cake/

http://cafefernando.com/double-chocolate-bundt-cake/

http://cafefernando.com/brownies-my-way/

http://cafefernando.com/hazelnut-brownies/



http://cafefernando.com/lemon-poppy-seed-cake/



• 1/2 tsp a!"ng powder

• 1/4 tsp salt

• 1 st"c! unsalted utter# at room temperature

• 1 cup confect"oners9 sugar

• 2 large egss

• 1 tsp $an"lla e%tract

Method

1& reheat our o$en to 350 degrees & 8utter a -"nch suare a!"ng pan and l"ne w"th parchment paper# lea$"ng a 2-"nch o$erhang on two s"des& 8utter and flour parchment and

pan# tapp"ng out e%cess flour&

2& .o ma!e the crum topp"ng# m"% flour# sugar and salt "n a food processor& *dd cold

utter (cut "nto 1/4-"nch cues) to the flour m"%ture and pulse unt"l the utter cues are pea-s"ed and coated w"th flour& Do not let the dough come together "n a all& efr"gerate

unt"l read to use&

3& .o ma!e the ca!e# wh"s! flour# a!"ng powder# and salt "n a med"um owl and set as"de&or!"ng "n the owl of a stand m"%er# eat utter and confect"oners9 sugar unt"l l"ght and

fluffP eat "n eggs# one at a t"me& "th m"%er on low# eat "n $an"lla# then flour m"%ture&

4& 'pread atter "n prepared pan& 'pr"n!le w"th p"tted sour cherr"es and top w"th the crum

topp"ng&





5& 8a!e for 40 to 45 m"nutes# or unt"l the crums are golden and a th"n !n"fe "nserted "nto

the center comes out clean& 6et cool completel "n pan& Ks"ng paper o$erhang# l"ft ca!e

from pan and cut "nto 1 ars&

Whole Wheat Carrot Bread

Posted By Brian @ A Thought For Food On January 3, 2013 @ 12:01 a

Whole Wheat Carrot Bread

a!es 1 loa"

#ngredients

2$3 %u& 'egeta(le oil

2 eggs

1 %u& sugar

1 1$2 %u&s )hole )heat "lour

3$* teas&oon (a!ing soda

1$2 teas&oon salt

1 teas&oon %innaon

1$2 teas&oon nuteg

2 %u&s grated %arrot

1$2 %u& raisins

1$2 %u& %ho%olate %hi&s



+ire%tions

1 Preheat o'en to 3-0 degrees

2 .rease a / - in%h loa" &an

3 #n a (o)l, )his! together the oil and eggs

* #n a se&arate (o)l, si"t together the sugar, "lour, (a!ing soda, salt, %innaon and

nuteg i in the oil and eggs

- Fold in the grated %arrot, raisins, and %ho%olate %hi&s

Pour iture into loa" &an Ba!e in the o'en "or -0 inutes, or until a tooth&i%! is

inserted and %oes out %lean

Orange )eet 4olls

5"ro The Pioneer Woan Coo!s 6 Food Fro y Frontier7

a!es a&&ro *8 rolls 5though, it de&ends on the thi%!ness that you %ut the7

#ngredients 9

+ough

2 %u&s )hole il!



1$2 %u& granulated sugar

1$2 %u& 'egeta(le oil

2 1$* teas&oons a%ti'e dry yeast

* 1$2 %u&s all &ur&ose "lour

1$2 rounded teas&oon (a!ing &o)der

1$2 rounded teas&oon (a!ing soda

2 teas&oons salt

Filling

1$2 %u& 51 sti%!7 (utter, elted

8 ta(les&oons orange aralade

1 %u& lightly &a%!ed (ro)n sugar

1$* teas&oon salt

#%ing

est and ;ui%e o" 2 oranges

1 %u& &o)dered sugar

+ash o" salt

1$2 %u& )hole il!, ore i" needed "or &oura(le %onsisten%y

* ta(les&oons 51$2 sti%!7 (utter, elted

+ire%tions 9

1 #n a large sau%e&an o'er lo) heat, heat the il!, granulated sugar, and oil until

)ar (ut not hot Add the yeast and * %u&s o" "lour, then i and trans"er to a

(o)l Co'er and let it rise "or at least an hour

2 tir in the reaining 1$2 %u& "lour, the (a!ing &o)der, (a!ing soda, and salt



ugar and &i%e Po&o'ers

<ield: &o&o'ers

#ngredients

1 %u& "lour

1$2 teas&oon salt

3 eggs

3 ta(les&oons unsalted (utter

1 %u& il!

1$* %u& sugar

1 1$2 teas&oons %innaon

1 teas&oon nuteg

1 teas&oon ground %lo'es

&e%ial Tools

Po&o'er &an

+ire%tions

1 Preheat o'en to *00 degrees

2 elt 2 ta(les&oons o" (utter, let %ool slightly

3 Co(ine "lour and salt in (o)l

* a!e a )ell in the %enter o" "lour and add eggs, (utter and il! Beat until

sooth

- .rease &o&o'er &an 5s&ray is "ine7 and "ill %u&s hal" )ay )ith the (atter

Ba!e "or 3-9*0 in, or until (ro)n and %ris&



elt the additional 1 ta(les&oon o" (utter

8 On a &late, i together the sugar, %innaon, nuteg, and ground %lo'es Brush

the elted (utter onto a &o&o'er and then roll it around in the sugar and s&i%e

iture 4e&eat )ith reaining &o&o'ers er'e )ith (utter and ;a

Chocolate-Souffle



• 1 tablespoon plus 1 1/2 tsp. granulated sugar• 1/2 teaspoon cornflour• 2 large eggs, separated• 1/2 cup whole milk• 1 1/2 tablespoons (/! ounce" unsalted butter• 1 tablespoon plus 2 1/2 teaspoons plain flour• Coarse salt• 1 ounce #$% chocolate, finel& chopped• Softened butter and granulated sugar for coating the pan

'reheat the oen to !$$) * with the rack positioned in the centre of the oen. +n a small bowl, mi 1 tablespoonof the sugar with the cornflour. hisk in the egg &olks and set aside.

*or the souffl base, place the milk in a small Copper Core sauce pan oer medium heat to warm. elt the butterin another small sauce pan and heat oer medium heat. hisk the flour and a pinch of salt into the buttermiture. hisk for about $ seconds.

0emoe from the heat, whisk in about 1/ of the milk to form a smooth miture without an& lumps. hisk inanother 1/ of the milk and then the final third. 0eturn to medium heat and whisk, bringing to a simmer.Simmer for $ seconds then remoe the pan from the heat and immediatel& whisk in the chocolate to melt.hisk in the egg &olk miture. 'lace the base in a large miing bowl.

rush the Copper-Core butter warmer generousl& with softened butter. t the end, brush the butter erticall&around the sides of the pan, so that the souffl will rise along the lines. Coat the pan with granulated sugar.hisk the egg whites in a large miing bowl until the& foam. hisk in 1/ of the remaining sugar until thewhites begin to hold a form. dd another 1/ of the sugar and continue to whisk to hold a bit more of a shapeand then whisk in the remaining sugar until the whites are shin& and hold a firmer shape. 3entl& stir about 1/

of the egg whites into the chocolate miture to combine and lighten the batter. *old the remaining whites intothe batter.

'ipe or spoon the souffl into the prepared butter warmer pan to reach to the top of the pan. n& etra can beplaced in a ramekin and baked alongside the pot. ake the souffl for about 1! minutes or until it has risen andthe top is set. Sere immediatel&.

Nutmeg CakeDESCRIPTION

Recipe provided by Chef Jenn Louis.INGREDIENTS

2 cups light brown sugar

2 teaspoons baking powder

2 cups all purpose flour, sifted

5 oz butter plus ore for greasing pan, cut into !" cubes

# teaspoon baking soda#$2 cup ilk

#$2 cup plain yogurt, sour crea or cr%e fraiche

# egg, beaten

# teaspoon nuteg, freshly gratedDIRECTIONS

&reheat oven to '5( degrees. )rease a springfor, reovable bottoed bundt pan, set aside.

*n a large bowl, cobine brown sugar, baking powder and flour. Rub the butter into the dry i+ture until the flour and sugar

are held together when you sueeze the i+ture together.

Cruble half of the dry i+ture into the greased pan, set aside.

-o the reaining dry ingredients add the baking soda, ilk, yogurt, egg and nuteg.

)ently i+ until cobined and pour into the pan, on top of the crub i+.

ake cake at '5( degrees for 2( inutes, then lower heat to '25 degrees. ake an additional 2(/'( inutes, or until cake

tester coes out clean. Cool cake in pan for 2( inutes, run a knife along the sides of the pan, and reove springfor,

invert cake onto a plate. 0erve with whipped crea, or alone with a cup of coffee.

1dd to y Recipes

http://jennlouis.com/



https://recipes.kitchenaid.com/facebook/prod/fav.php?recipeID=562

https://www.addthis.com/bookmark.php?v=250&pubid=ra-4e0cd45318fcf473


https://recipes.kitchenaid.com/facebook/prod/fav.php?recipeID=562



C3R040 *6)R47*46-0 $ R418910- $ anana :acadaia ;affles with -oasted :acadaia utter < backRated= >(.(?@ave you tried this recipeA Rate it=

1dded by= 8itchen1id0uggested 8itchen1id &roduct>s?= ;affle/baker BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB*6)R47*46-0;affles=2 #$2 cups >5( l? all/purpose flour # teaspoon >5 l? active dry yeast# teaspoon >5 l? granulated sugar #$2 teaspoon >2 l? salt#$2 teaspoon >2 l? nuteg#$2 teaspoon >2 l? ground ginger #$2 cup >#2( l? w ater # #$2 cups >'55 l? ilk#$2 cup >#2( l? butter or argarine, cut up2 eggs2 >'( l? tablespoons brow n sugar # #$' cups >'(D l? diced bananas#$2 cup >#2( l? chopped dry roasted, salted acadaia nutsutter=#$' cup >E( l? softened butter or argarine2 tablespoons >'( l? diced banana2 tablespoons >'( l? chopped dry roasted, salted acadaia nuts7*R4C-*60*n large bow l, cobine flour, yeast, granulated sugar, salt, nuteg, and gingerF set aside. *nediu saucepan, place w ater, ilk, and butter. @eat over low heat until i+ture is veryw ar >#2( to #'( G9 H5(/55 GCI?, stirring freuently. 1dd ilk i+ture to flour i+tureF i+w ell. 1dd eggsF i+ w ell. Cover w ith plastic w rap. Refrigerate overnight or let stand at rooteperature at least # hour until batter is light and bubbly. 1dd brow n sugar, bananas, and

nutsF i+ w ell.0et preheated ;affle aker tier to ' inutes and 5 seconds. 0pread # cup >2'5 l? batter into top side of ;affle aker. Close topF start tier and rotate baker. 9ill second side of bakerFrotate baker again.;hen signal sounds, reove first w affle. Reove second w affle. Repeat w ith reainingbatter. 0erve w ith -oasted :acadaia utter.utter=*n sall bow l, ash together butter and banana. 1dd nutsF i+ w ell.0erving 0ize= 5 servings ># waffle with ##$2 tablespoons H2( lI butter per serving?

baking recipes awesome

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