pan-banging molasses espresso cookies with chocolate

This recipe originally appeared in Bake From Scratch Vol 3, along with several other cookies recipes I contributed, and now is in the new Bake From Scratch Cookie Collection. Since I just finished the pan-banging chapter for my next book (coming out Fa…

pan banging molasses espresso cookies

This recipe originally appeared in Bake From Scratch Vol 3, along with several other cookies recipes I contributed, and now is in the new Bake From Scratch Cookie Collection. Since I just finished the pan-banging chapter for my next book (coming out Fall 2020!), I thought I would include it here to celebrate. These cookies have the crisp, ripply edges and gooey, chocolate center my original recipe is known for, along with a tiny hit of molasses and some ground espresso. If you make them, please let me know! You can tag me on Instagram, or tag #panbanging or #bangonapan (or, of course, leave a comment here if you aren’t on social media!).  Pan-Banging Molasses Espresso Cookies with Chocolate From Bake From Scratch Vol. 3. Makes 10 cookies PRINT THIS RECIPE 1 3/4 cup [249g] all-purpose flour 1 tablespoon [6g] ground espresso 3/4 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons [170g] unsalted butter, room temperature 1 1/2 cups [300g] granulated sugar 2 tablespoons [42g] mild molasses 1 large egg 1 teaspoon pure vanilla extract 4 ounces [113g] bittersweet or semisweet chocolate, chopped into bite-sized pieces Adjust an oven rack to the middle position and preheat the oven to 350F […]

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Vegan Breakfast Sandwich

updated post
Breakfast Sandwiches are a mainstay in our household. We make them for breakfast and sometimes for lunch or an afternoon snack. My husband especially loved them. And these days they are so easy to make vegan! Check out my fave ways to craf…

updated post Breakfast Sandwiches are a mainstay in our household. We make them for breakfast and sometimes for lunch or an afternoon snack. My husband especially loved them. And these days they are so easy to make vegan! Check out my fave ways to craft a vegan breakfast sandwich in under fifteen minutes...Read more »

This is a summary, images and full post available on HHL website!

exceptional grilled chicken

I’m sorry to disappoint you if you ever believed otherwise, but only a fraction of the recipes on this site come from a place of adoration — i.e. I’ve always loved this dish, thus we all need to make it at home. A far greater…

I’m sorry to disappoint you if you ever believed otherwise, but only a fraction of the recipes on this site come from a place of adoration — i.e. I’ve always loved this dish, thus we all need to make it at home. A far greater amount come from befuddlement that people are so into something I find so unspecial. Maybe it’s not as bad as it sounds. I mean, would you rather get a recipe for a dish from someone who loved it to the moon and back and may not see its flaws or from a deep skeptic that had to be convinced by an exceptional version? Or so I tell us as a long windup to the fact that there are probably few summer dishes I like less than grilled chicken. Let’s take something that already leans dry and cook it for what is usually way too long and make it more dry! Here’s a thick sweet sauce that almost guarantees there will be little texture or color on the outside. I’m not saying that good grilled chicken doesn’t exist (I like this and that one, for example, and yours, yours is fantastic), it’s just far less common than bad grilled chicken.

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Any Fruit Galette

apricot and berry galette plum galette strawberry galettes cherry galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette

Yogurt Brûlée with berries & granola

Tangy yogurt layered with crisp granola and fresh fruit, plus a chance to pull out the blowtorch at breakfast time? HELL YES. Meet the yogurt brûlée – your new favourite brunch dish.

The post Yogurt Brûlée with berries & granola appeared first on Izy Hossack – Top With Cinnamon.

A glass with layers of yoghurt brulee, fruit and granola

Tangy yogurt layered with crisp granola and fresh fruit, plus a chance to pull out the blowtorch at breakfast time? HELL YES. Meet the yogurt brûlée – your new favourite brunch dish.

Three layered yoghurt brulees with berries and a jar of granola
A jar with layers of yoghurt, berries and granola

I’ve never really been a fan of custard-based desserts (I mean, except ice cream but that’s a whole different ballgame really), I think mainly due to the texture. I can’t abide by a fully smooth dessert! I need crispy, crunchy bits and texture to get my teeth into. Creme brûlée is edging on acceptable but still, the crisp layer on top is never enough for me.

This yogurt brûlée is my version of an ideal brûlée. There are layers of toasty granola, with coconut and seeds for extra crunch, which I make on the stove top in 10 minutes (very much a win). Then fresh berries which I eat in abundance exclusively when they’re in season (which makes me appreciate them even more!). Then plain yogurt – no need to have the hassle of making a custard and worrying about it splitting. No water bath needed. You just have to assemble the lot and go.

The fact these are so easy to make means they are an excellent brunch dish to serve to a crowd. They look hella fancy but, in reality, are made of bog-standard ingredients with little prep needed.

Three jars of layered yoghurt with brulee tops, fruit and granola

The sugar layer on top which is brûléed (is that a real verb?) is a light brown sugar for its golden colour – when I tried granulated sugar on these basically nothing happened!

The sugar melts and caramelises slightly but, in my experience, doesn’t get crisp. I think mainly due to the yogurt being wetter than a custard so it readily dissolves the sugar. It is purely there to sweeten the whole dish and add the caramelised flavour. Luckily all the other textures in this parfait make up for any sugar crunch which is lacking.

If you’re feeling even more *extra*, add a few edible flowers to the top of your yogurt brûlées before serving!

Yogurt Brûlée with Berries & Granola

Yogurt Brûlée with Berries & Granola

Yield: serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 200g (8 ounces) mixed berries (I used strawberries and raspberries)
  • 400g (scant 2 cups) natural yoghurt (plain yogurt)
  • 2 tablespoons light brown sugar
  • 3/4 cup (80g) Stovetop granola (recipe below) or your favourite granola

Instructions

  1. Prep your berries: remove any stems and cut larger fruit up into bite-sized pieces.
  2. Take 4 clean jars or drinking glasses (roughly 200ml / 8 ounce capacity). Place a layer of granola at the bottom of the jar (about 1 tablespoon), top with a few pieces of fruit and then a layer of yoghurt (about 2 tablespoons). Repeat this layering of granola, fruit, yoghurt twice more so you have 3 layers of each component in each jar.
  3. Sprinkle 1/2 tablespoon of light brown sugar over the yoghurt in an even layer. Use a blowtorch to melt and caramelise the sugar layer on top (see notes for if you don't have a blowtorch)

Notes

  • If you don't have a blow torch: assemble the layered brûlée in ovenproof ramekins instead of jars. Place on a tray, sprinkle with the sugar, then place under the grill (broiler) in your oven on the highest rack and leave until the sugar has melted and is bubbling - this will happen quickly so keep an eye on it.

Stovetop Granola

Stovetop Granola

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 120g (1 1/2 cups) old fashioned oats
  • 20g (1/2 cup) coconut flakes (a.k.a chips)
  • 4 tablespoons mixed seeds
  • 2 tablespoons unsalted butter or refined olive oil
  • 4 tablespoons maple syrup

Instructions

  1. Tip the oats, coconut flakes and mixed seeds into a large frying pan/skillet. Place this over a medium heat on the stove and dry toast, stirring often, until it starts to smell toasty and nutty.
  2. Turn the heat down to low, make a hole in the centre of the oats and place the butter (or olive oil) and maple syrup in the hole. Let the butter melt (if using) then stir everything together so all of the oats are coated with the fat and syrup.
  3. Toast over a low heat, stirring constantly for another 2 minutes to help it crisp up - the texture will still be quite soft but as it cools it will harden.
  4. Tip the granola out onto a large plate or tray and set aside to cool and get crispy.

NOTE: this makes excess granola so once cooled, store in an airtight jar.

A glass with layers of yoghurt brulee, fruit and granola

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Rhubarb and Pistachio Rugelach

Rhubarb season, la dee da! [Insert Disney princess humming and singing with the birds!] Everything in the yard is green and happy, the chickens are lay…

3-6-19-molly-yeh-rhubarb-rugelach-2.jpg

Rhubarb season, la dee da! [Insert Disney princess humming and singing with the birds!] Everything in the yard is green and happy, the chickens are laying, the cats are hunting, and the rhubarb is very bright pink!!! Let’s get down to business. With dreams of last year’s sea salt chocolate rugelach, I realized it was time for a springtime jam version! And what makes the best springtime jam? Rhubarb from the backyard, of course! And you know I love rhubarb with rosewater and pistachios, so those naturally wiggled their way in too. The result is a buttery, not-too-sweet, nutty cookie that has a hint of sourness from both cream cheese and rhubarb. It’s rustic yet a little fancy, and it’s an ode to both my Jewishness and the farm because without the rhubarb patch on the farm, I probably would have never made these. And they certainly couldn’t have been done without my mom’s perfect rugelach in my cookie genes.

That’s all! 

(And hey, if you want to switch up the jams and/or nuts, do it!!)

3-6-19-molly-yeh-rhubarb-rugelach-4.jpg

Rhubarb and Pistachio Rugelach

Makes 24 cookies

Ingredients

Dough

2 1/2 c (325g) all-purpose flour, plus more for dusting

1/3 c (66g) sugar

1/2 tsp kosher salt

zest of 1/2 orange or lemon

1 c (226g) unsalted butter, cold and cubed

8 oz (226g) cream cheese, straight from the fridge

2 large egg yolks

1 tsp vanilla extract


Filling

3/4 c (245g) rhubarb jam, homemade or store-bought

1 tb orange or lemon juice

optional: 1 tsp rosewater, or to taste

1/2 c (64g) finely chopped toasted pistachios

Egg wash: 1 large egg beaten with a splash of water

Topping

a few pinches flaky salt

2 tb sugar or coarse sanding sugar

1/4 c (32g) ground toasted pistachios

Clues

To make the dough, combine the flour, sugar, salt, and zest in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1” dollops should do it, but it doesn’t need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese in tact. Continue mixing and add the yolks and vanilla and then continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

To form the rugelach, first make the filling by combining the jam with the orange or lemon juice and rosewater, if using, and set it aside. Working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18” by 9”. Use an offset spatula to spread on half of the jam in a thin even layer, leaving a 1” border along the long edge that’s furthest from you. Sprinkle with half of the finely chopped pistachios. Brush the 1” border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam side down. transfer to a cutting board or baking sheet and refrigerate for at least 2 hours or up to 2 days (depending on fridge space, you might want to cut the log in half so you’re dealing with four shorter logs as opposed to two really long ones). 

If you’re only refrigerating for a couple of hours, no need to cover the logs. If longer than that, cover with plastic wrap. 

To bake, preheat the oven to 375ºf and line two baking sheets with parchment paper. brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, a lot of pinches of sanding sugar, and a good pile of ground pistachios. Cut into 1 1/2” slices and transfer to the baking sheets, 1” apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat and jam while in the oven, this is completely normal.) Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.

Print this recipe

-yeh!

photos by chantell and brett quernemoen

Teddy Bear Cake

I’m pretty thrilled with how this little teddy bear turned out. It’s the first time I’ve tried to make and decorate a three dimensional decorated cake like this, but I think he looks beary cute! The inspiration for the shape came when I was actually making another cake. I had baked a two-layer, six-inch cake and […]

I’m pretty thrilled with how this little teddy bear turned out. It’s the first time I’ve tried to make and decorate a three dimensional decorated cake like this, but I think he looks beary cute!

The inspiration for the shape came when I was actually making another cake. I had baked a two-layer, six-inch cake and made some cupcakes with the extra batter from the recipe.

When I set them out to cool, they all looked something like this. I immediately saw a “bear” with little cupcake legs and ears.

I used this delicious cake recipe and it makes the perfect amount for a complete teddy bear.

One 6-inch cake layer
One 5-inch cake layer
6 cupcakes

In the pic above, I baked the cupcakes without liners and greased the cupcake tin with shortening, placed strips of parchment paper inside and greased again to keep them in place. Then I coated it with cocoa to help prevent sticking.

You probably don’t need the strips, but I didn’t want to take any chances on having trouble removing a cupcake since I needed all six for the bear shape.

Once you have your cakes and cupcakes baked, go ahead and mix up some buttercream frosting.

I used this frosting recipe to make one batch of vanilla buttercream and then made a second batch of buttercream and added 1/3 cup of unsweetened cocoa to the confectioner’s sugar to make chocolate frosting.

Tint a small amount from the batch of vanilla buttercream with pink icing color for cheeks, another small amount with blue for a bowtie, and save a little of the vanilla buttercream for the eyes.

Then use the remaining vanilla buttercream and mix in a small amount of the chocolate buttercream to create a lighter brown color for the belly, nose, paws and ears.

To start creating the bear shape, use a sharp knife to remove a small curved portion from the larger 6-inch cake layer. Save the curved cake scrap for use later.

Push the 5- and 6-inch cake layers together to form the head and body. Place them on a large rectangular sturdy surface. You can use a baking sheet for instance. I used a rectangular heavy-duty cake board.

Frost an area for the cheeks with pink buttercream and the area for the belly with the light brown buttercream. Frost over a large area so you have the freedom to make the belly and cheeks any size you want when piping the furry frosting later.

Use a round cutter to cut curved sections from two of the cupcakes. These will end up being placed on the head for ears. Save any scraps for use later.

Use a small round cutter to gently press into the pink frosting to mark where the cheeks will go.

Now to add more frosting. Go ahead and spread a thin layer of the chocolate frosting on the exposed cake layers. Then frost a thin layer on two more of the cupcakes.

Use the lighter brown frosting to frost the tops of the cut cupcakes to be used for the ears. Then frost the tops of the remaining two cupcakes to be used for the legs. For these, add more frosting to try and create a flat and smooth top.

For the bear snout, I ended up piping a circular mound of the light brown frosting onto a sheet of wax paper and then used an offset spatula to help smooth it out. Place the mound of frosting in the freezer to firm up and you can use the spatula to help scrape and shape it even more.

Place the snout in position on the bear’s head and then slightly tuck two chocolate wafers underneath … in position for eyes.

Now you can start piping the darker chocolate frosting using a Wilton #18 decorating tip for the bear’s fur. Use the circular impression as a guide to pipe around for perfectly shaped cheeks.

Pipe frosting near the bear’s neck and then place the two chocolate frosted cupcake arms in position. Apply frosting on the bottom of the cupcakes to help secure them to the body.

I wanted the legs to be facing forward/up, so I carved away some of the cake and then attached the cupcake to the cake with frosting and inserted a straw through the cupcake and into the cake to help secure it. It worked well enough, but the safest thing would be to cut all the way through the cake so the cupcake legs would be resting on the surface below.

Keep piping all around the body, making sure to leave the light brown frosting of the ears, round belly and bottom paws visible.

He’s coming together.

For each paw, gently press a chocolate wafer rounded side up and three chocolate morsels pointed side down into the frosting.

Cut one of the chocolate wafers almost in half and attach it in position for the nose with a small amount of frosting. Pipe small dots on the eyes with some of the reserved vanilla buttercream.

Then tint a small amount of the remaining chocolate frosting a darker brown and pipe on a sweet little smile.

Now let’s make a little bowtie with blue buttercream and some of the leftover cake scraps.

Cut the reserved cake scraps in sections and use them to make a little bowtie. Pipe the sides using a Wilton #16 decorating tip while holding each piece between your fingers. Once the sides are piped, place the pieces in position and then continue piping until the rest of the cake is covered in blue buttercream.

So unbearably cute I could squeeze him!

The Classic Birthday Cake

It’s birthday season in Apartment 2 …

King Arthur Classic Birthday Cake | apt 2b baking co King Arthur Classic Birthday Cake | apt 2b baking co

It’s birthday season in Apartment 2 (we lost the B in our move, years ago) and you all know I love a big ol birthday cake. I have to admit that I have been a chocolate cake/vanilla frosting devotee for many years but after trying this yellow cake recipe my preference just may be flipping upside down. It is straight from King Arthur so you can head on over to their site to check it out.

The method for mixing the cake is a little unusual, but it gives this cake a really nice crumb and moist texture. I find yellow/white cakes can be kind of bland and dry, but not this one! Make sure to use high quality cocoa powder in the frosting, it makes a huge difference.

Three Great Summer Spreads

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.

Vegan Chocolate Pudding (Paleo-friendly)

5-ingredient chocolate pudding that is rich, creamy and decadent. It is a perfect dessert for any vegan, paleo, gluten-free and dairy-free diet. Read on to find out what is the secret ingredient. No, it is not avocado or tofu or banana 🙂 I think you ca…

5-ingredient chocolate pudding that is rich, creamy and decadent. It is a perfect dessert for any vegan, paleo, gluten-free and dairy-free diet. Read on to find out what is the secret ingredient. No, it is not avocado or tofu or banana 🙂 I think you can tell by now that we love to hide veggies. It...

Read More

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