Apple Pear Walnut & Gorgonzola Muffins


When you have this stuff lying around, magic happens.


2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup melted butter
2 large eggs
1/2 apple finely chopped
1/2 pear finely chopped
1/2 cup walnuts chopped
1/4 crumbled gorgonzola


Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.

Blend together the dry ingredients.

Beat the milk, butter, and eggs until light.

Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly — about 20 seconds.  Gently fold in fruit, nuts, and cheese.

Fill the cups of the muffin pan two-thirds to three-quarters full. 

Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.


Tessa’s Spice Cake

photoSeems like the perfect treat for Christmas day and a cup of tea. From Ottolenghi & Goh’s book, Sweet.


180g unsalted butter at room temp.
160g dark brown sugar
160g light brown sugar
Zest of one large orange
3 large eggs
120g sour cream or yogurt
1 tbsp vanilla extract
1 tsp pumpkin spice
220g flour
3/4 tsp salt
1/2 tsp baking soda
1 tsp apple cider vinegar
Powdered sugar for dusting


Preheat oven to 375 degrees farenhiet. Greast a standark 8 1/2 x 4 1/2 inch loaf pan and line with parchment paper.  Set aside.

Place the butter, both sugars and orange zest in the bowl of an electric mixer with the paddle attachment. Beat until lightened and smooth but not too fluffy.

In a separate bowl, whisk together the eggs by hand. Add the yogurt and vanilla extract and whisk again until smooth.

Sift the mixed pumpkin spice mix, flour and salt together into a separate bowl and set aside.

In alternating batches and with the machine on medium low speed, add a third of the egg-yogurt mixture to the creamed mixture, followed by a third of the sifted dry ingredients. Continue with the seance and third batch, continuing to beat until combined. Stir the baking soda with the vinegar in a small bowl; it will fizz up a little but that is fine. Add this to the mixture and as soon as everything is combined, turn off the machine. Don’t worry if the mixture starts to split; it will still cook up well. Scrape the mixture into the loaf pan and bake for 50-55 minutes, or until a skewer comes out clean.

Transfer the cake to a wire rack for about 15 minutes to cool before inverting onto a cake plate.  When cool, sprinkle with powdered sugar.

Bruno’s Panettone


I used this recipe from Bruno’s Kitchen. I thought it was excellent and did a great job of explaining each step.

Follow the Process Below

Starter (Fermented Dough). Make a Day Ahead
0.6 cup (150ml) room temp water
4 grams active dry yeast or 8g fresh yeast
1 tsp (4g) salt
1.3 cups (200g) all-purpose flour
In a stand mixer fitted with the hook attachment. Combine water and yeast first then add flour and salt. Mix in low speed for 3 minutes and 5 minutes on medium speed until smooth. Form a ball and transfer dough to a greased plastic container, cover with wrap and let rise until very puffy for about 3 hours. Punch down the dough and shape into a ball and refrigerate overnight or at least for 10 hours. Take the starter out and let sit on the counter for 2 hours before starting the panettone dough mixing process.

Marinated Dried Fruit Mixture / Make a Day Ahead
8 ounces (240g) dried raisins
6 ounces (180g) candied orange peel, diced (to order online) / or use 4 orange zests
6 ounces (180g) candied lemon peel, diced (to order online) / or use 3 lemon zests
1/3 cup (80ml) dark rum or orange juice.
2 orange and lemon zest can also be added as well as flavorings.


Combine all ingredients together and refrigerate overnight.

Panettone Dough
1 ounce / 4 packets (30g) active dry yeast* or 2 ounces (60g) fresh yeast
3 Tbsp (50ml) warm milk.
*No need to activate yeast in liquid if using instant yeast (add it directly into dry ingredients) and save milk and add it to the dough.

10 ounces (300g) starter
4.7 cups (700g) all-purpose flour
0.9 cup (190g) granulated sugar
2 vanilla beans, scrap out the seeds or 1 tsp (5ml) vanilla extract (optional)
1 Tbsp (14g) salt
0.8 cup (200ml) whole milk, chilled
12 egg yolks (200g), chilled
20 Tbsp (300g) unsalted butter, softened but not melted
Marinated dried fruits mixture, chilled.

Mix yeast and warm milk and let it sit for 5 minutes (it will turn into a thick paste; no need for more liquid or sugar). In a stand mixer fitted with the hook attachment, mix flour, vanilla, salt and sugar. Add the yeast paste, cold milk and egg yolks. Mix for 3 minutes on low speed. Add starter and mix for another 5 minutes on low speed. Stop mixer and scrape down the sides of the bowl with a dough scraper. Increase the speed to medium and knead for 10 minutes more, scraping down the sides of the bowl as often as necessary; it prevents dough from overheating during a long kneading time. Add butter and mix on low speed for 10 minutes or until completely smooth. Add the chilled marinated dried fruits and continue mixing until just combined. Cover mixer bowl with a wet kitchen towel and let dough rise for 3 hours or until it has tripled in size*. Deflate dough over your countertop without the use if extra flour. Divide into desired sizes; large or individual or both. Shape into balls and place them into greased paper mold.
Let proof, covered for about 2 hours at 77ºF (25ºC) and bake.

*The panettone dough can also be refrigerated overnight. Once chilled transfer dough onto a lightly floured countertop, divide and form balls and let proof. The panettone takes much longer to proof that way; about 10 hours.

Egg Wash (optional)
Beat an egg with a pinch of salt.
A chunk of butter can be substituted for egg wash.

Position the rack in the lower third of oven. Preheat oven to 350°F (180ºC) with an upside down baking tray inside. Lower temperature to 325ºF (160ºC) if using a convection oven. For a glossy finish, brush top with egg wash and carefully score the top panettone using a razor blade or a sharp knife and add a chunk of butter in the center if desired.
For individual panettone, cut top using scissors, sprinkle some pearl sugar and drizzle some egg wash to get a bursting effect.
Place large panettone on a baking tray and bake for about 35 minutes (bake no more than 2 panettone at the time).
Pierce the just-out-of-the-oven (large panettone only) with 2 large and thick bamboo skewers and hanging it upside down; it keeps the panettone from collapsing while it cools; it will take a few hours at room temperature. Better served a day after. Panettone can keep for a couple of weeks wrapped and put it in a sealed container.

Chewy Molasses Cookies


Slightly crisp edges and a chewy center. Perfect for holiday baking.


2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoons ground cardamom
1/2 teaspoons kosher salt
1 large egg
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)


Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2″ apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

I got the recipe here.

Chocolate Chip Hanukkah Challah

Happy Hanukah!


½ cup water water (about 110 F)
4 tablespoons unsalted butter, melted
2 large eggs
1 large egg yolk (save the white for the glaze)
3 cups all-purpose flour (+ ½ cup, if needed)
¼ cup sugar
2¼ teaspoons instant yeast
1¼ teaspoons salt
1 cup chocolate chips
1 large egg white (to glaze)


In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of the flour, sugar, yeast and salt. In a 2-cup measuring cup, whisk the warm water, melted butter, eggs and egg yolk. With the mixer on low, slowly add the water mixture and mix until a rough dough starts to form. Increase the speed to medium-low and let the machine knead the dough until it is smooth and elastic, about 8 minutes. The dough should clear the sides of the bowl, but stick to the bottom. If the dough is too sticky, add up to ½ cup flour a little at a time.

Lightly grease a large bowl, form the dough into a smooth ball, and place in the bowl. Cover with plastic wrap and let rise until doubled, or place in refrigerator overnight. To check if your dough has risen enough, press a finger into the dough. If it springs back, let it rise a little bit longer. If it stays indented, move onto the next step.

When the dough has risen, turn it out onto a floured countertop and cut it in half. Roll the first half out into a rectangle and sprinkle the chocolate chips over it. Roll the dough into a tight rope. Very carefully stretch the rope of dough as far as you think you can from each end, and cut this longer rope in half. Repeat with the second half of the dough.

Place two ropes of dough in each direction, perpendicular to each other, like a pound symbol #. Weave them so that one rope is over and the other is under where they meet. Take the four legs that come from underneath the center and cross them over the rope to it’s right. Take the ropes that are now on the bottom and, again, cross each over the top rope, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the ends of the ropes under the dough with the sides of your hands to form a round shape.*

Once you’ve formed your challah, place it on a baking sheet covered with parchment. Beat the egg white and brush it over the dough. Let the challah rise another hour.

Preheat your oven to 375°F. Bake for 35-40 minutes, until deeply brown. If your challah is getting too dark too quick, tent it with aluminum foil for the remainder of the baking time. The challah is done when a thermometer inserted into the center of the dough reads 195°F, or if you don’t have an instant thermometer, lift the challah gently with an oven mitt and knock gently on the bottom of the loaf. If it sounds hollow, it’s done.

I worked with this recipe.

Clementine Yogurt Cake



1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
4-5 peeled and sectioned clementines

For the glaze:
1 tablespoon sugar
1/3 cup freshly squeezed clementine juice


Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and place clementine slices on top. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the clementine-sugar mixture over the cake and allow it to soak in. Cool.


Favat’s Clementine Cake


Pete and Amy gave me a huge bag of clementines from their house so be prepared to see everything and anything you can bake with clementines. This first one is gluten free.


3 large or 5 small tangerines (to make about a cup of puree)
3 eggs
1 cup sugar
3 cups almond flour
1 tsp baking powder
Powdered sugar for dusting


Set oven to 350F

Wash your tangerines and put them in a saucepan covered with cold water. Boil for 15 minutes. Drain the pan, refill with cold water, and boil again for 15 minutes. This boiling removes the bitterness in the citrus skin.

Rough chop the tangerines and remove any seeds, do this on a plate so you don’t lose any juice. Put it all in a food processor and process until completely smooth. You’ll have to stop and scrape down the sides a few times.

In a medium bowl, beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, and baking powder, mixing until combined.

Pour into a buttered 9″ spring form pan.

Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean.

Cool on a rack for 10 minutes, then remove from the pan to finish cooling.

Dust with confectioner’s sugar.

I worked with this recipe.

Apple Cinnamon Muffins

I’m in a muffin mood this week. Add a Pinch always has good recipe. I used this one.


2 cups all-purpose flour (+ 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
2 cups diced apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup milk

For the Topping:

½ cup butter, melted

¼ cup granulated sugar


Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.

Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.

Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling

Tropical Island Morning Muffins

Browned butter mixed with lemon and coconut.


2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup shredded coconut
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter, browned

2 cups powdered sugar
Juice one of one lemon


Preheat the oven to 425°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar, and coconut in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Refrigerate for 30 minutes. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 18 minutes each. While cooling, mix powdered sugar and lemon juice to desired consistency and drizzle over muffins.

Stupit Judit’s Biscuits




Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1⁄2-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter.

Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve.

Reprinted from Southern Living Angel Biscuits Recipe.