Judit bought me the pan, she gets the credit.

INGREDIENTS

1/2 cup unsalted butter

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs at room temperature

1/2 cup sugar

2 tablespoons firmly packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon freshly grated lemon or orange zest

DIRECTIONS

Melt butter and allow it to cool slightly

Whisk flour, baking powder and salt in a small bowl until blended

Beat eggs and sugar at medium-high speed until the mixture has tripled in volume and is thick (about 5 minutes) then add vanilla.

Sift a small amount of flour over the egg mixture then using a large spatula, fold in the flour.  Sift the rest of the flour over the egg mixture and fold in.  Make sure all the flour is incorporated but do not overtax the batter or it will deflate.

Whisk a small amount of egg mixture into the melted butter to lighten it.  Then fold it into the egg/flour mixture in three additions.  Cove and refrigerate for at least 30 minutes or several house until slightly firm.

Preheat oven to 375 degrees.  Generously butter and flour a madeline pan then refrigerate it for a few minutes.

Using a small ice cream scoop, drop a generous tablespoon of the batter into the center of each prepared mold leaving the batter mounded in the center to get the classic “humped” appearance.

Bake for 11 to 13 minutes until the edges are golden brown and the centers spring back when lightly touched.  Do not over bake.

After they cool for about two minutes, rap the pan sharply against the control to release them and let them cool smooth side down.  Serve with powdered sugar, warm.

I got the recipe here

 

.

 

 

I was feeling a lazy today and made some sweet cinnamon and pecan bread with white chocolate cream cheese.  TGIF

INGREDIENTS

3 cups flour

1 tablespoon salt

1 teaspoon yeast

1 1/2 cups water

1 tablespoon sugar

1 tablespoon cinnamon

1/4 cup chopped pecans

Cream Cheese:

Melt 4oz of white chocolate and whip it into room temperature cream cheese.

DIRECTIONS

Mix together the first four ingredients.  Dough will be wet and loose. Mix cinnamon and sugar and pecans together and then fold into the dough.  Cover and let sit on the counter over night.  In the morning heat oven to 500 degrees with dutch oven in it so it gets hot too.  Once the oven and pot have been heating for about 30 minutes, plop the dough into the dutch oven and cook covered for 30 minutes.  Take lid off and let the top of the bread brown for about 10-15 minutes. While cooling, make cream cheese.

You would feel comfortable bringing these to Phish show.

Directions

6.75 ounces all-purpose flour (about 1 1/2 cups)

3/4 cup granola

½ cup toasted wheat germ

½ cup packed dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground allspice

1/2 cup chopped carob chunks or chips (just kidding, use chocolate)

1 ¼ cup milk

¼ cup butter, melted and cooled

1 large egg, lightly beaten

Cooking spray

Berry for topping (optional)

powdered sugar and cinnamon for topping

Ingredients

Preheat oven to 400°

Combine flour and dry ingredients including chocolate in a large bowl, stirring with a whisk.

Make a well in center of mixture. Combine milk, butter, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter among prepared muffin cups. Top each muffin with a berry if desired. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. When cool sprinkle with a mixture of powdered sugar and cinnamon.

I didn’t even know I had cardamom in my cabinet.

INGREDIENTS

8 oz butter at room temperature

½ cup granulated sugar

1 egg yolk

grated zest of 2 oranges

2 cups flour

½ tsp salt

½ tsp ground cardamom

½ tsp ground ginger

1 tbsp poppy seeds

DIRECTIONS

Beat the butter in the bowl of a stand or electric mixer until it lightens, about 2 minutes.

Add the sugar and mix well.  Add the egg yolk and orange zest.  Scrape down the sides of the bowl.

Combine the flour, salt, cardamom, ground ginger, and poppy seeds in a separate bowl and then fold into butter butter mixture, mixing just enough to combine the dough.

Dough is crumbly so use your hands to form into 2 logs-about 1 1/2-2″ in diameter.  Wrap in plastic wrap and chill for  at least 30 minutes.  You can leave them in there for a few days if you want to plan ahead. Preheat oven to 350 degrees.

Using a sharp knife, slice the logs into slightly smaller than 1/2″ thick rounds and place one inch apart on a nonstick or parchment lined cookie sheet.  Bake approximately 12 to 15 minutes, until slightly golden around the edges.

I worked with this recipe.

 

 You might like bread. I love bread. This coconut loaf was so crazy-good, I made it twice.

2 large eggs

1 1/4 cups milk

1 teaspoon vanilla extract

Juice of one lemon

2 1/2 cups all-purpose flour

1/4 teaspoon table salt

2 teaspoons baking powder

1 to 2 teaspoons ground cinnamon (depending on how much you like cinnamon)

1 cup granulated sugar

Zest from one lemon

5 ounces sweetened flaked coconut

6 tablespoons unsalted butter, melted or melted and browned, if desired

Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, lemon zest and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

I worked with this recipe.

Even Banana breads have a boss.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, at room temperature

1 2/3 cups all-purpose flour, plus more for pan

4 medium very ripe bananas, peeled and mashed

1/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (packed) dark brown sugar

2 large eggs, at room temperature

1/2 cup chopped toasted walnuts

DIRECTIONS

Preheat oven to 350°F. Grease a 9×5″ loaf pan with butter and dust with flour, tapping out any excess.

Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.

Bake until a toothpick comes out clean, 60–65 minutes. Let cool in pan for about 20 minutes then let cool completely before cutting.

I worked with this recipe.

The worst baker in the world couldn’t eff-up this amazingly simple and delicious cake.

INGREDIENTS

½ cup unsalted butter, melted, cooled, plus more for pan

½ cup all-purpose flour, plus more for pan

2 large eggs

¾ cup granulated sugar

1 teaspoon almond extract

½ teaspoon kosher salt

5 chopped strawberries

1 teaspoon chopped tarragon, fresh

¼ cup sliced almonds

Turbinado sugar

DIRECTIONS

Preheat oven to 350°F. Butter and flour 9-inch pie plate.

Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale for about 1 minute. Stir in strawberries and tarragon.

Add 1/2 cup butter and 1/2 cup flour and stir until incorporated.

Pour into prepared pie plate. Top with almonds and turbinado sugar and whole strawberry in the center, if desired.

Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20–25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.

I worked with this recipe.

You can put wheat germ on a twinkie and it will immediately become part of a nutritional breakfast.

1 1/4 cups rolled oats

1/4 cup rolled oats, finely ground, or 1/4 cup oat flour

3/4 cup shredded coconut

1/3 cup wheat germ

1/2 teaspoon fine sea salt

1/4 teaspoon ground cinnamon

1 cup chopped raisins

1 cup dark chocolate chips

1/4 cup peanut butter

1/4 cup olive oil

1/4 cup honey or syrup

Heat oven to 350°F.

Line an 8-by-8 inch square pan with two sheets of parchment paper, extending each up two sides, forming a “sling”.

In a large bowl, combine oats, oat flour, coconut, wheat germ, salt, cinnamon, raisins and chocolate. In a separate, small bowl, whisk together peanut butter, oil and honey/syrup until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an additional square of parchment paper to protect to press the ingredients tightly into all corners of the pan.

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes.

I worked with this recipe.