Morning Glory Loaf

Adapted from Bonnie Stern, this is a great take on the morning glory muffin.

Ingredients:

¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
1 cup Bran Buds cereal
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
1 large egg
¾ cup almond milk
½ cup grapeseed/extra-virgin olive oil
½ cup brown sugar
2 tbsp. molasses
1 cup apple, peeled, cored and grated
1 cup grated carrots (1-2 carrots)
½ cup chopped pitted dates
½ cup chopped walnuts, toasted
2 tbsp. toasted sesame seeds
2 tbsp. toasted pumpkin seeds

Directions

Preheat oven to 350F and line a standard loaf pan with parchment paper sprayed with cooking spray. 

In a bowl, combine the flours, cereal, baking powder, baking soda, salt, and cinnamon. 

In the bowl of a food processor fitted with the “s” blade, combine the egg, milk, oil, sugar, and molasses. 

Add the flour mixture and pulse until just combined.  Fold in the apple, carrots, dates, walnuts, and sesame seed.  Pour the batter into the prepared pan. 

Sprinkle with pumpkin seeds.  Bake for 60 minutes.

Chocolate Chip Shortbread

This 30 year old family recipe comes from Auntie Geetie.  There’s nothing like real butter…..  There are many types of shortbread but what most have in common is the presence of butter and the absence of eggs.

Ingredients:

1 pound (454g) unsalted butter
2 cups brown sugar
2 tsp. pure vanilla extract
4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2 cups semisweet chocolate chips
(optional add-in 1 cup chopped nuts)

Directions:

Preheat oven to 350F and prepare an ungreased 12-x17-inch rimmed baking sheet. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until light.  Slowly add the sugar and cream until light and fluffy. 

Add the vanilla and blend. 

In a separate bowl, combine the flour, baking powder, and salt. 

Slowly add the flour mixture and combine until the dough starts to form. 

Fold in the chocolate chips (and nuts, if using). 

Press the dough on to the baking sheet and bake for 22 minutes. 

Slice into bars/squares.

Vanilla Extract From Scratch

The price of pure vanilla extract has been going up over the past few years.  There’s nothing like a global Covid 19 pandemic to get people to become more resourceful at home.  Here is a terrific DIY project with 2 ingredients.  This is costly but may last forever…. And definitely cheaper than the store purchased kind.  Please check out websites such as smittenkitchen.com, inagarten.com, and sallysbakingaddiction.com for details on the maintenance. In summary, you leave the alcohol and beans sitting for 8 weeks – 6 months and shake once a week. When you take off vanilla, top up with fresh alcohol and some beans if its been >6 months.

Ingredients:

Vanilla beans (such as Madagascar) and vodka (or bourbon – any flavourless inexpensive alcohol)

Directions:

Use a clean 64 oz. (1.8 L) Mason jar to store the vanilla.  Use 1 whole vanilla bean for every 2 liquid ounces of alcohol.  I used 24 vanilla beans, split lengthwise and placed vertically in the jar.  I then poured in 48 oz. (1.42 L) of unflavoured vodka.  Seal the jar tightly and keep in a dark cupboard.  Give the bottle a good shake at least once weekly and after 6 patient months, it is ready to use. 

As you begin to use your vanilla, you can refill with a little vodka each time.  Give it a shake after you refill and before each use, too.  After about 1 year of frequent use and refilling, you will find the vanilla flavour less intense. Simply remove old beans, add fresh beans, shake and continue to use/refill.   Aged extract without the beans will last indefinitely.

Lemon Pound Cake

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Classic and elegant, adapted from Anna Olson, this pound cake takes minutes to make and has relatively few ingredients.

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted pareve margarine, room temperature
1 cup granulated sugar
Zest of one lemon
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. lemon extract
2 cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt

For the glaze:

2 tbsp. freshly squeezed lemon juice
¾ cup icing sugar, sifted

Instructions:

Preheat oven to 275F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine, sugar, and lemon zest until light and fluffy.

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Add the eggs, one at a time, followed by the extracts, scraping down the bowl as necessary.

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In a bowl, combine the flour, baking powder, and salt.

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Slowly add the dry ingredients and mix until just combined.

IMG_8045.jpgTransfer the batter to the baking pan and bake for 20 minutes.

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Raise the temperature to 325F and bake for 55 more minutes. Allow to cool completely, remove from pan and then prepare the glaze.

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In a small bowl, combine the lemon juice and icing sugar. Pour over the cake.

S’mores Bundt Cake

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From overtimecook.com, this showstopper cake can be prepped in under 15 minutes.

Ingredients:

For the graham cracker streusel:

¾ cup graham cracker crumbs
2 tbsp. brown sugar
2 tbsp. grapeseed oil

For the chocolate cake:

5 large eggs
2/3 cup grapeseed oil
1 cup granulated sugar
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
¾ cup soy/almond/coconut milk

For the marshmallow glaze:

1 ½ cups marshmallow fluff
1 tsp. pure vanilla extract
1 tbsp. boiling water
Optional garnish-graham cracker crumbs

Instructions:

Preheat oven to 350F and spray a Bundt pan well with floured baking spray.

In a small bowl, combine the graham cracker crumbs, brown sugar, and oil until just combined. Set the streusel aside.

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In the bowl of a food processor fitted with the “s” blade, combine the eggs, oil, sugars, baking powder, baking soda, and vanilla until smooth.

Add the flour, cocoa, and milk, and pulse until just combined.

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Transfer half of the batter to the Bundt pan and cover with about 2/3 of the graham cracker streusel.

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Transfer the remaining batter and sprinkle the remaining streusel over it.

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Bake for 50 minutes.

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Allow to cool for at least 20 minutes in the pan before inverting.

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To make the glaze, combine the marshmallow fluff, vanilla and boiling water in a bowl. Mix until it is a pourable consistency then drizzle over the cake.

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Sprinkle with graham cracker crumbs.

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Cold Brew Cheesecake with Espresso Ganache

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Adapted from kitchen-tested.com, this cheesecake has multiple layers of coffee and is covered with a rich chocolate ganache topping.

Ingredients:

For the crust:

2 ½ cups chocolate baking or graham cracker crumbs
1 stick unsalted butter, melted
For the cold brew cheesecake:
24 oz. (three 8 oz. bricks) light cream cheese, room temperature
1 ½ cups light sour cream
3 large eggs, room temperature
¾ cup pure maple syrup
½ cup cold brew concentrate
½ tsp. kosher salt
¼ cup espresso liqueur

For the coffee liqueur ganache:

2 cups semisweet chocolate chips
½ cup whipping/heavy cream
4 tbsp. unsalted butter
2 tbsp. espresso liqueur

Instructions:

Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.

In the bowl of a food processor fitted with the “s” blade, pulse together the baking/graham crumbs with the melted butter until moistened.

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Transfer the mixture to the baking pan and bake for 10 minutes. Remove the crust from the oven and lower the oven temperature to 325F.

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While the crust is cooling, in a cleaned food processor bowl fitted with the “s” blade, combine the cream cheese, sour cream, eggs, maple syrup, cold brew, and salt until smooth.

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Transfer all but ½ cup of the batter to the baking pan.

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Add the espresso liqueur to the ½ cup batter and combine until smooth.

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Drizzle the mixture over the cake and swirl with a toothpick.

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Place a small bowl of boiling water beside the baking pan in the oven and bake for 35 minutes. Turn the oven off but leave the door closed for 15 minutes. Prop the oven door open for 10 minutes. Remove the pan from the oven and allow to cool to room temperature.

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Place the pan in the fridge for 4-24 hours. To make the ganache, in a double boiler combine the chocolate chips and heavy cream until smooth.

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Add the butter and espresso liqueur and stir until melted.

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Pour the ganache over the top of the cheesecake and allow it to set for 30 minutes in the fridge before serving. The ganache will cover any cracks in the cheesecake.

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Apple Cherry Layered Crumb Cake

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This delicious apple cherry combo cake is adapted from Kosher By Design Entertains. It does not require any electric equipment or cooktop to prep.

Ingredients:

3 cups unbleached all-purpose flour
1 ¼ cups granulated sugar
½ tbsp. pure vanilla extract
¾ cup grapeseed oil
1 large egg
1 tsp. baking powder
3 large apples, peeled, cored and diced
1 tsp. ground cinnamon
1 can cherry pie filling

Instructions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.

In a large bowl, combine the flour, sugar, vanilla, oil, egg, and baking powder until coarse crumbs form.

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In a separate bowl, combine the diced apples with the cinnamon.

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Transfer 1/3 of the coarse crumb mixture to the baking pan.

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Arrange the apples on top of the crumbs.

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Spread another third of the crumbs over the apple mixture.

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Pour the cherry pie filling over the crumbs in the pan.

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Spread remaining crumbs over the cherry pie filling. Bake for 50 minutes.

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Tahini Chocolate Chip Cookie Sticks

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This gluten-free snack from kitchen-tested.com has a short list of ingredients and comes together nicely despite the absence of flour.

Ingredients:

1 cup raw tahini
6 tbsp. pure maple syrup
2 large eggs
1 tsp. pure vanilla extract
½ tsp. baking soda
1 ½ cups semisweet chocolate chips, divided
Sea salt flakes for sprinkling

Directions:

Preheat the oven to 350F and line 2 baking sheets with parchment paper.

In the bowl of a food processor fitted with the “s” blade, combine the tahini, maple syrup, eggs, vanilla, and baking soda until smooth.

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Fold in 1 cup of the chocolate chips.

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Form one log on each of the 2 baking sheets. The dough will be very sticky so use a spatula to form the logs.

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Bake for 20 minutes. Remove from the oven and sprinkle each loaf with ¼ cup chocolate chips, gently pressing them into the dough. Sprinkle each loaf with ¼ tsp. sea salt flakes. Allow to cool for 15-20 minutes before slicing into cookie sticks.

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Tahini and Olive Oil Granola

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Adapted from the cookbook “Sababa” by Adeena Sussman, I make this in large batches so that it can be snacked on directly from the container, or added to yogurt.

Ingredients:

5 cups old-fashioned rolled oats
1 cup raw almonds
1 cup raw cashews
1 cup unsweetened flaked coconut
½ cup shelled pumpkin seeds
4 tbsp. sunflower seeds
4 tbsp. sesame seeds
1 tsp. kosher salt
1 1/3 cups pure tahini paste
1 cup extra-virgin olive oil
2/3 cup coconut sugar
½ cup pure maple syrup
½ cup silan (date syrup)
2 tsp. pure vanilla extract
Optional-add in ½ cup dried cherries, cranberries, currants, chopped dates or blueberries once baking is complete

Directions:

Preheat oven to 350F and line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the oats, almonds, cashews, coconut, pumpkin seeds, sunflower seeds, sesame seeds, and salt.

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In a small saucepan over medium heat, combine the tahini, oil, sugar, maple syrup, silan, and vanilla until sugar is dissolved.

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Pour the wet ingredients over the dry ingredients and stir together until combined.

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Divide the mixture between the two rimmed baking sheets and bake for 30 minutes, stirring every 5-10 minutes to prevent burning.

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Remove from the oven and let cool completely, break any clumps into smaller pieces, then stir in the dried fruit if using.

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EVOO Brownies

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Adapted from Weeknight Baking by Michelle Lopez, this two bowl brownie recipe was the first time I used extra-virgin olive oil instead of butter or margarine. This fudgy brownie takes just minutes to prep and can be made without electric equipment or cooktop.

Ingredients:

1 1/3 cups unsweetened cocoa powder
1 cup icing sugar
3 cups granulated sugar
1 ½ cups unbleached all-purpose flour
½ tsp. kosher salt
1 cup semisweet chocolate chips
4 large eggs, room temperature
1 cup extra-virgin olive oil
4 tbsp. water
1 tsp. pure vanilla extract

Instructions:

Preheat oven to 325F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.

Sift the cocoa and icing sugar over a bowl to remove any lumps. Add the sugar, flour, salt, and chocolate chips. Mix until combined.

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In a large bowl, whisk together the eggs, oil, water, and vanilla.

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Pour the dry ingredients over the wet ingredients and fold until just combined.

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Transfer the batter to the baking pan and bake for 40 minutes. Allow to cool to room temperature before slicing.

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