Sticky Toffee Pudding for 2 (vegan)

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!! The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea. To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too. The toffee […]

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vegan sticky toffee puddings for two, individual servings on plates drizzled with dairy free toffee sauce

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!!

an individual serving of vegan sticky toffee pudding drizzled with toffee sauce and soy cream

The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea.

To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too.

The toffee sauce is very simple to make too, no thermometer needed, as it relies on dark brown sugar for that caramelised flavour rather than actual caramelisation of the sugar. I like to make it without treacle in the cake/sauce as I find it can be a bit too strong a flavour but feel free to swap out some of the sugar in the cake/sauce for a bit of treacle if you want that deeper flavour.

The hot toffee sauce is poured over the warm cakes before serving and, if you like, you can drizzle on a bit more soy cream (or add a scoop of non-dairy vanilla ice cream).

two servings of sticky toffee pudding with toffee sauce and soy cream with a bite taken.

Sticky toffee pudding without eggs or butter

As this is a vegan version, the cake uses oil to make it dairy-free and soaked oats to make it eggless! If you’d prefer to use eggs, you can switch the oats for 1/2 a beaten egg.

In the toffee sauce I used vegan butter (tub or block butter will work) and soy cream or oat cream. These are easy to switch for their non-vegan alternatives if you’d like.

Can it be made in advance?

Yes you can bake the cakes and make the sauce up to 2 days in advance. Just make sure you wrap the cakes up in a resealable bag and keep in an airtight container. Put the sauce into a lidded jar and keep in the fridge. Just reheat everything before serving (see below)

Can it be frozen?

Yes you can freeze the cakes as long as they’re cooled & wrapped tightly in a resealable bag. Let them defrost overnight at room temperature OR reheat in the oven at 180C for 15-20 minutes / microwave in 10 second bursts until warmed through.

How to reheat sticky toffee pudding:

For the cakes: unwrap the cakes and put onto a tray in the oven at 180C (350F) for 10 minutes (if fridge-cold) or 15-20 minutes (if frozen) or microwave in 10 second bursts until warmed through.

Sauce: Warm the sauce in a small pot on the stove (adding a little splash of water to loosen if needed) or remove the lid and microwave in 10 second bursts, stirring between bursts, until hot.

Sticky Toffee Pudding for 2 (vegan)

Sticky Toffee Pudding for 2 (vegan)

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Cake:

  • 50g pitted dates (weigh after pitting them)
  • 100g boiling water
  • 1 English breakfast tea bag (optional)
  • 2 tbsp porridge oats
  • 50g plain white flour
  • 2 tbsp dark brown sugar (muscovado)
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp vegetable oil

Toffee Sauce:

  • 20g vegan butter (block or tub)
  • 3 tbsp dark brown sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • 4 tbsp soy cream or oat cream

Instructions

  1. Preheat the oven to 180C fan and grease two of the holes in a muffin tin with vegetable oil.
  2. Place the pitted dates, tea bag and oats into a small bowl. Pour over the boiling water and set aside for 10 minutes to soak. After they've soaked, remove the tea bag and use a fork to mash up the dates as much as you can.
  3. In a medium bowl mix the flour, sugar, bicarbonate of soda, baking powder and salt. Pour in the date mixture, oil and non-dairy milk. Stir to combine - don't overmix.
  4. Divide the batter between the two muffin holes - you should be able to fill them right to the top.
  5. Bake for 20-25 minutes until well-risen and, if you gently press the top of the muffins, they spring back.
  6. Gently loosen the cakes from the tin with a butter knife and tip them out onto a plate. Set aside.

For the toffee sauce (make this while the cake is baking):

  1. Combine the butter, sugar and salt in a small pot. Melt over a medium-low heat and, once fully melted, allow to bubble for 1 minute to melt the sugar. Next stir in the vanilla and cream then mix to combine and cook for a further 2-3 minutes until slightly thickened.

Serve:

  1. Place each warm cake onto a dessert plate. Pour over the warm toffee sauce (and extra cream if you like). Eat!


Notes

No muffin tin? Use ramekins, mini pudding basins or even sturdy ceramic mugs/small ceramic bowls instead

Make it non-vegan: use 1/2 an egg in place of the oats. Use dairy butter & cream in the toffee sauce.

Want to make it ahead? Wrap and chill for for to 2 days or freeze for up to 2 months. Put the sauce in a jar and store for up to 1 week in the fridge. For more detail see the post above.

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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A socially distanced Christmas in France

Hello, Emily here – ready to celebrate the holidays! We were supposed to be spending this Christmas on the beach in Australia (where I am originally from) but with travel not possible, we’ll be spending it at home in Paris. Holiday traditions in France are so different from Australia (the weather for a start – it was 39ºC/102ºF in Brisbane the last time we spent the holidays…

Hello, Emily here – ready to celebrate the holidays! We were supposed to be spending this Christmas on the beach in Australia (where I am originally from) but with travel not possible, we’ll be spending it at home in Paris. Holiday traditions in France are so different from Australia (the weather for a start – it was 39ºC/102ºF in Brisbane the last time we spent the holidays there) and I’ve had a wonderful time discovering French holiday customs over the past few years. The food, the wine, the decorations, the language. Oh, and did I mention the food?!

This year we’re in semi-lockdown and with most of the activities on my Things to do in Paris at Christmas list off-limits it’s the perfect time to finally try all those creative projects that I never get around to. The Christmas carols are on repeat, we are staying home en famille (with our family), counting our blessings, and beginning to get festive.

Last weekend I simmered some spiced vin-chaud (mulled wine) while we decorated our Sapin de Noël (Christmas tree). The smell of cardamom, cloves and oranges wafted through the apartment as we unpacked our decorations, each one holding sentimental memories. I added some new ones to represent our 2020; a paintbrush and wrench, to remind us that we did a full renovation, during a pandemic, while I was heavily pregnant, and a personalized ornament for our baby girl who we welcomed in July (mid-renovation – it was a lot!). My daughter and I picked the biggest tree we could find and now it sits, quietly dropping its needles on the floor, by our window so the neighbors can enjoy it as well. We are taking bets on who will attack it first – the toddler or Noisette, our dog.

We’ve cracked open the chocolate advent calendars and light an advent candle in the evenings. Each year I also print out a selection of photos of especially funny and memorable moments from the year, my daughter decorates some envelopes they go into and at breakfast my husband opens them day-by-day. They hang along a strand of tinsel until at least the end of January and then we bundle them all up and they go into a memory box, along with the ones from previous years. 

Continue Reading A socially distanced Christmas in France...

Chocolate, Rye & Amaretto Yule Log

Thanks to Doves Farm for sponsoring this post Every year for Christmas I make the Christmas Day dessert and, for the past few years, I’ve ended up making some kind of yule log. It’s such a great cake to have for festive celebrations – there are so many flavour combos you can do with the cake, filling and glaze, and so many ways to decorate it. I stick with the same roll cake recipe from my mum’s family cookbook and just adapt it differently each time. This year I’ve made things a bit fancier & sophisticated by using Doves Farm Organic Wholemeal Rye Flour (available from Ocado, Sainsbury’s, Tesco and dovesfarm.co.uk) and a touch of cocoa in the sponge. The rye flour really helps to create the softest sponge and highlights the earthy nuttiness of the cocoa powder too. Doves Farm is the UK’s #1 organic flour brand (Kantar Worldpanel 52 w/e 21 April 2019) who produce a range of amazing flours, from traditional types like plain white and self-raising, to their ancient grains range which includes rye and spelt. To add extra layers of chocolatey-ness I included melted dark chocolate in the whipped cream filling which is also spiked […]

The post Chocolate, Rye & Amaretto Yule Log appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post

Every year for Christmas I make the Christmas Day dessert and, for the past few years, I’ve ended up making some kind of yule log. It’s such a great cake to have for festive celebrations – there are so many flavour combos you can do with the cake, filling and glaze, and so many ways to decorate it. I stick with the same roll cake recipe from my mum’s family cookbook and just adapt it differently each time.

This year I’ve made things a bit fancier & sophisticated by using Doves Farm Organic Wholemeal Rye Flour (available from Ocado, Sainsbury’s, Tesco and dovesfarm.co.uk) and a touch of cocoa in the sponge. The rye flour really helps to create the softest sponge and highlights the earthy nuttiness of the cocoa powder too. Doves Farm is the UK’s #1 organic flour brand (Kantar Worldpanel 52 w/e 21 April 2019) who produce a range of amazing flours, from traditional types like plain white and self-raising, to their ancient grains range which includes rye and spelt.

To add extra layers of chocolatey-ness I included melted dark chocolate in the whipped cream filling which is also spiked with Amaretto for that boozy hit. If you’re serving it to kids though, feel free to replace the alcohol with some brewed, cooled coffee with a touch of almond extract.

The most satisfying part about making this cake is the glaze – just a simple milk chocolate ganache – which you get to pour over the cake, enrobing it in a shiny, glistening coat. I decorated this with flaked almonds, some snowflake sprinkles and edible gold dust but a simpler option is to fork through the ganache (once set) in long streaks to give it a ‘tree bark’ texture and then dust lightly with icing sugar ‘snow’. It always looks so festive and fun when decorated like that I think!

Chocolate, Rye & Amaretto Yule Log

Chocolate, Rye & Amaretto Yule Log

Yield: serves 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 15 minutes

Ingredients

Filling:

  • 200ml double cream
  • 30g dark chocolate (70% cocoa), melted
  • 4 tbsp Amaretto

Ganache:

  • 100ml double cream
  • 100g milk chocolate, finely chopped

Instructions

  1. Preheat the oven to 180C fan. Grease a 9 x 13-inch baking tin (or baking tray with high sides) and line with a piece of baking paper. Set aside.
  2. In a large bowl whisk the eggs and sugar using electric beaters until pale, fluffy and tripled in volume.
  3. In a separate bowl, combine the rye flour, white flour, baking powder, salt and cocoa powder. Stir with a fork or whisk to remove any lumps. Add this all to the bowl of beaten eggs and fold together gently using a spatula until just combined.
  4. Pour the batter into the prepared tin and spread out gently into an even layer. Bake for 12-15 minutes until puffed and pale on top. Run a knife around the edges to loosen the cake from the tin as needed.
  5. Dust a clean tea towel with icing sugar and flip the cooked cake out onto it. Trim off the very edges of the cake (they’re crusty so don’t roll well) using a pair of scissors or a sharp knife. Gently peel away the baking paper then, starting at a short edge, roll the cake up with the tea towel (almost as if the tea towel is the filling of the cake). Leave the rolled cake seam side down to cool completely at room temperature.
  6. Once the cake has cooled, make the filling by whipping the cream until billowy but still forming soft peaks. Fold in the melted chocolate (make sure it has cooled a bit before folding in) followed by the amaretto.
  7. Make the ganache by heating the cream in a small pot until gently steaming. Place the chopped milk chocolate into a small heatproof bowl and pour the steaming cream over the top. Let sit for 5 minutes so the chocolate can melt then stir together until completely smooth. Set aside at room temperature so it can thicken slightly – you want it to be the texture of a thick glaze so it’s still pourable but not super runny.
  8. Carefully unroll the cooled cake and spread the filling all over the surface of the cake. Re-roll the cake and place onto a wire rack set over a baking tray.
  9. Pour the cooled ganache over the cake and leave so that the excess glaze drips off onto the tray below. Once the glaze has stopped dripping, use a metal spatula to transfer the cake to a serving platter. You can serve it now or chill for up to 24 hours before serving.

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10 Vegan Cookie Recipes – Free Ebook

To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately. Download the ebook * indicates required Email Address * First Name * Interests Baking Vegan recipes These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies. The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!). Be sure to check your spam folder or promotions tab of your email in case it’s in there! Recipes Featured in the Ebook Marbled Party Rings A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea! Vegan Brownie Cookies No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate. Vegan Custard Creams The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please! Vegan Bourbon Biscuits Despite the […]

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To download, just fill in your details in the form below to subscribe to my newsletter and the ebook will be emailed to you immediately.

Download the ebook

* indicates required
Interests

These plant-based recipes cover classics like Bourbon Biscuits and Chocolate Chip Shortbread to modern bakes like Vegan Brownie Cookies and Peanut Butter Crinkle Cookies.

The recipes are small batch, perfect for 1-2 people, but can be doubled to make a standard batch which is ideal for edible gifts (especially if you bake a few types!).

Be sure to check your spam folder or promotions tab of your email in case it’s in there!

Recipes Featured in the Ebook

Marbled Party Rings

A crumbly, buttery biscuit ring dipped in marbled glaze. Simple and delicious with a cup of tea!

Vegan Brownie Cookies

No whisking needed! Just melt, stir, drop and bake for these fudgy brownie cookies made with aquafaba and dark chocolate.

Vegan Custard Creams

The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. That nostalgic buttery vanilla flavour is sure to please!

Vegan Bourbon Biscuits

Despite the name, these biscuits don’t contain alcohol! They’re simply two chocolate wafer cookies sandwiched with a simple chocolate buttercream. Not too sweet and perfect for dunking into a hot drink.

Crispy Chocolate Candy Cane Cookies

A buttery vanilla wafer cookie drizzled with bittersweet chocolate for a snappy finish. A sprinkle of crushed candy canes adds a pop of colour and that holiday flavour.

Vegan Amaretti with Chocolate Chips

The simplest cookies ever! No need to whisk any egg whites or aquafaba. Just mix all the ingredients, roll in powdered sugar and bake to get these soft and chewy almond cookies.

Vegan Oatmeal Cookies

One of my mum’s classic recipes, veganised! With chocolate chips and mixed nuts for texture (but really, whichever add-ins you want will work) and a hint of cinnamon.

Vegan Peanut Butter Crinkles

Chewy peanut butter cookies with soft centres and a crackly crust. These are the best kind! And so easy to make.

Orange, Olive oil & Sesame Cookies

Based off of an Italian cookie recipe from my mum’s nonna, these are the type of cookie you can eat by the handful with a cup of coffee for breakfast. Simple flavours, simple method and they keep well for up to a month.

Crunchy Chocolate Chip Shortbread

Have you had Maryland cookies or Chips Ahoy – the crunchy kind of chocolate chip cookie – and wanted to make them at home? Try these chocolate chip shortbread – they’re crumbly, buttery and crunchy. So so good!!!

The post 10 Vegan Cookie Recipes – Free Ebook appeared first on Izy Hossack - Top With Cinnamon.

Turtle Cookie Balls

Turtle Cookie Balls couldn’t be cuter as a make-ahead holiday treat. Homemade gifts are the best, and these babies prove it! As soon as Thanksgiving is over, I start to think about the gift-giving season. Since we can’t get together in person with all of our family this year, I’m trying my very best to …

The post Turtle Cookie Balls appeared first on My Baking Addiction.

Turtle Cookie Balls couldn’t be cuter as a make-ahead holiday treat. Homemade gifts are the best, and these babies prove it!

White plate with 3 turtle cookie balls in front of a cup of coffee

As soon as Thanksgiving is over, I start to think about the gift-giving season. Since we can’t get together in person with all of our family this year, I’m trying my very best to make sure I am ready with lots of homemade treats on hand to give to my loved ones.

Store-bought gifts are awesome, sure. (I’d never turn down some new candles from that smell-good place at the mall, after all!) But there’s something so lovely about giving your family homemade yummies.

Like these Turtle Cookie Balls. Let me just say that there’s something truly spectacular when chocolate, caramel, vanilla wafers, and pecans come together in one little morsel. And they’re SO easy to make!

(more…)

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100 DIY Food Gifts for the Holidays

Do you need some last minute gift ideas? Well, I have 100 DIY food gifts for the holidays listed here for you—plus a recipe for whole wheat pancake mix, too! Last Minute Christmas Shopping I think it is safe to say we have officially entered last m…

Whole Wheat Chocolate Chip Pancake Mix Recipe + 99 More DIY Food Gifts for the Holidays
Do you need some last minute gift ideas? Well, I have 100 DIY food gifts for the holidays listed here for you—plus a recipe for whole wheat pancake mix, too! Last Minute Christmas Shopping I think it is safe to say we have officially entered last minute territory when it comes to Christmas gifts.

Baked Brie

Baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your favorite toppings for a total crowd pleaser. Some people claim a recipe can be too easy. We think not. I don’t know about you, but we’re always in need of easy ideas…like this Baked Brie! There could not be an easier appetizer recipe, folks. But often, we forget about these simple entertaining tricks. So here’s what you need to know about making a melty, delicious pile of brie. The great part? The toppings are versatile depending on your preferences, and you can make a beautiful platter with little effort. Here’s what to do! How to bake brie Making baked brie is so easy, you barely need a recipe. But we’re of the mindset that there’s nothing too simple to jot down as an idea for cooking inspiration. (Heck, we even wrote a book about simple recipes.) You can go to the recipe below for the full details, or just memorize this easy formula for how to bake brie: Preheat the oven to 375 degrees. Place the brie on a baking sheet or dish. Bake for about 15 minutes! To test whether […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your favorite toppings for a total crowd pleaser.

Baked brie

Some people claim a recipe can be too easy. We think not. I don’t know about you, but we’re always in need of easy ideas…like this Baked Brie! There could not be an easier appetizer recipe, folks. But often, we forget about these simple entertaining tricks. So here’s what you need to know about making a melty, delicious pile of brie. The great part? The toppings are versatile depending on your preferences, and you can make a beautiful platter with little effort. Here’s what to do!

How to bake brie

Making baked brie is so easy, you barely need a recipe. But we’re of the mindset that there’s nothing too simple to jot down as an idea for cooking inspiration. (Heck, we even wrote a book about simple recipes.) You can go to the recipe below for the full details, or just memorize this easy formula for how to bake brie:

  • Preheat the oven to 375 degrees.
  • Place the brie on a baking sheet or dish.
  • Bake for about 15 minutes! To test whether it’s done, touch your finger in the middle of the brie. It should feel like it’s completely liquid in the center.

Yes, that’s literally zero hands on time to bake brie! Then you’ll need a few minutes to dollop the cheese with toppings. Here’s what we like to use…

Baked brie recipe

Baked brie toppings!

Yes, baked brie is that easy to make. We love it for parties and entertaining, especially when we’re making multiple recipes at once and need something simple yet stunning. The toppings are the fun part for baked brie: you can customize this recipe according to your tastes and make dozens of variations. One key to topping this melty cheese: sweet is an ideal pair with gooey, savory cheese. Here are some ideas for baked brie toppings:

What do you add to your baked brie? Let us know in the comments below!

Variation: cover it in puff pastry

One popular variation on baked brie is to cover it in puff pastry. If you make it this way, you don’t need any toppings. Our personal opinion? We think puff pastry is unnecessary: it adds extra effort, calories, and makes it a little harder to eat. But, you can absolutely add it if you love this 1970’s style appetizer idea! Here’s the basic idea:

  • Cut the top skin off the brie wheel.
  • Get a large sheet of puff pastry. Lay it out in a single layer and place the brie on top.
  • Add a few tablespoons of jam on top of the brie.
  • Fold the pastry up and over the brie and cut off any excess dough.
  • Bake about 25 to 30 minutes at 375 degrees until the pastry is golden brown. Cool a few minutes before serving.
How to bake brie

How to serve this baked brie recipe

How to serve baked brie? Well, the sky’s the limit! There are so many things you can add to this luscious cheese wheel to make a beautiful appetizer spread. It’s great for entertaining at any type of gathering: Christmas, Thanksgiving, or just any type of party! Here are some ideas:

  • Crackers (try homemade)
  • Crostini (try homemade)
  • Gluten free crackers or bread substitutes
  • Baguette slices
  • Apple slices
  • Pear slices
  • Grapes
  • Apricot or cranberry jam (if not using as a topping)
  • Rosemary sprigs, for decoration

More easy appetizers to pair

This baked brie is the perfect centerpiece for an appetizer spread! In fact, we created it in part for a virtual cocktail party with our friend Sierra. Here are a few of the other easy appetizers we’d pair with it to make a delicious spread. In fact, you could even use this as an “appetizer dinner,” which we like to do for an easy meal concept. Here’s what we’d pair:

Baked brie

This baked brie recipe is…

Vegetarian and gluten-free (with gluten-free crackers or bread substitutes).

Print
Baked brie

Baked Brie (Recipe & Tips!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Baked brie recipe is one of the best easy appetizers around! Bake it in just 15 minutes and add your favorite toppings for a stunning crowd pleaser.


Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Sea salt
  • For the platter: crackers, crostini, baguette slices, 

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside. 
  2. Top with honey or jam and crushed pistachios. Surround with crackers or crostini, grapes, apple, pear, etc.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Baked brie, Baked brie recipe, How to bake brie

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Holiday Gift Guide: Bringing France to You and Others

Hello, Emily here, from day 29 of the 2nd confinement (lockdown) in France. I never thought you could miss the city you live in, but I miss Paris. Physically she remains present and although stores are allowed to reopen tomorrow, restaurants will remain closed, the streets are quiet and the soul of the city is sleeping. The old Latin motto of Paris is ‘Fluctuat nec mergitur’…

Hello, Emily here, from day 29 of the 2nd confinement (lockdown) in France.

I never thought you could miss the city you live in, but I miss Paris. Physically she remains present and although stores are allowed to reopen tomorrow, restaurants will remain closed, the streets are quiet and the soul of the city is sleeping. The old Latin motto of Paris is ‘Fluctuat nec mergitur’ which roughly translates to ‘tossed by the waves but never sunk’ and wow, has 2020 done some tossing. 

During the second lockdown we have been restricted to a 1km (about half a mile) radius from our homes with a permission slip needed (that you fill out yourself) to go out for essentials (food, medical appointments, etc.) or to exercise. While my little radius included some of my favorite places, most of the city has been decidedly off-limits. 

Over the past 4 weeks we made the most of our allocated hour of ‘exercise’ each day in the nearby Jardin Du Luxembourg, letting the dog do her daily investigating, and letting our kids play in the fresh air. When possible, I also enjoyed a solo walk along the banks of the Seine, whose calm current reminded me that the history of France is filled with challenges that have been overcome. 

I never realized how much of the city I took for granted – perhaps a fitting metaphor for 2020? A quick stop at my local terrace for a coffee or chilled glass of wine, and a quiet exchange with the impeccably dressed waiter. The cultural institutions, who remain shuttered, their beauty and history waiting patiently to be frequented once again (although you can visit many online like the Louvre, Versailles, Centre Pompidou or the Musée d’Orsay). And the small boutiques and independent bookstores that I visit as much for the conversation with the owners as the books. But most of all, I am excited to return to the specialty food shops spread all over town, which were beyond my 1km ‘border.’  Continue Reading Holiday Gift Guide: Bringing France to You and Others...

Pumpkin Spice and Pecan Bread Pudding

Pumpkin Spice and Pecan Bread Pudding

Bread pudding is always a good choice when you’re in need of a comforting dessert. The custard-based pudding is rich in texture and flavor – and the fact that it can be served warm always seems to add another layer of indulgence to each serving. There is no time of year that …

The post Pumpkin Spice and Pecan Bread Pudding appeared first on Baking Bites.

Pumpkin Spice and Pecan Bread Pudding

Bread pudding is always a good choice when you’re in need of a comforting dessert. The custard-based pudding is rich in texture and flavor – and the fact that it can be served warm always seems to add another layer of indulgence to each serving. There is no time of year that calls for comfort food more than the fall and winter holiday seasons, and that means that this Pumpkin Spice and Pecan Bread Pudding is a perfect option for dessert during that time of year.

The bread pudding is made with pumpkin puree and a generous amount of pumpkin spice. Pumpkin spice, or pumpkin pie spice, is a mixture of cinnamon, nutmeg, cloves and ginger that is typically included in pumpkin pies and other pumpkin desserts. You have undoubtedly had it in a pumpkin spice latte, even if you weren’t familiar with the individual spices that went into the mix in the first place! The spices add a delicious warmth to the natural sweetness of pumpkin puree, which is further enhanced in this dessert with brown sugar and vanilla.

Bread puddings are usually soft and custardy, without much texture of their own. In this recipe, I add in a generous amount of toasted pecans. The flavor of the pecans works beautifully with the pumpkin spice elements, as well as adding a nice crunch to each serving of bread pudding. Toasted pecans will give you the best results in this recipe, as they will hold up to the custard without loosing their texture. Feel free to use pecans that are both roasted and salted if you like a little extra salty-sweetness in your desserts (I do!). I like to toss a few extra on top for garnish, to hint at the flavors that are inside the bread pudding.

This recipe makes a generous batch of bread pudding and you might not have a large enough gathering to serve it all at once. Fortunately, bread pudding keeps very well and the leftovers are just as delicious as the freshly baked dessert. If you do have leftovers, store them in the fridge. You can serve them cold or reheat individual portions in the microwave for a few minutes before serving.

Pumpkin Spice and Pecan Bread Pudding

Pumpkin Spice and Pecan Bread Pudding
2 3/4 cups milk (pref. whole)
4 large eggs
1 1/2 cups pumpkin puree (1-15 oz can)
1 1/4 cups brown sugar
2 tsp vanilla extract
1 tbsp pumpkin pie spice
1/2 tsp salt
9-10 cups cubed bread (pref. white bread or brioche)
1 cup coarsely chopped, toasted pecans
topping: 2 tbsp sugar + 1/2 tsp pumpkin pie spice, for topping

Preheat oven to 350F. Lightly grease a 9×13-inch baking dish.
In a medium bowl, whisk together milk, eggs, pumpkin puree, brown sugar, vanilla and pumpkin pie spice until very smooth.
Place cubed bread in a large bowl, and pour pumpkin mixture over the top. Use a spatula to gently fold the bread cubes until they are well coated. Allow bread mixture to stand for 20 minutes to soak up the custard mixture.
Pour bread custard mixture into prepared pan and spread it into an even layer. Combine sugar and pumpkin pie spice in a small bowl and sprinkle over the top of the bread pudding.
Bake for 40 minutes, until the pudding springs back when lightly pressed and a sharp knife inserted into the center comes out clean.
Allow to cool for at least 15 minutes before serving. Leftovers should be cooled completely and stored in the refrigerator.

Serves 10-12

The post Pumpkin Spice and Pecan Bread Pudding appeared first on Baking Bites.

Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

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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