Fudgey Brownies

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If you are looking for a brownie to please a crowd, give these a shot. They are quick, easy and delicious! This recipe is from Half Baked Harvest.

Ingredients:

2 sticks margarine
2 cups semi-sweet chocolate chips
1 1/2 cups granulated sugar
1 tbsp vanilla extract
2 tsp instant coffee (espresso powder)
4 large eggs
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder

Directions:

Preheat the oven to 350˚F. Line a 9 x 13 pan with parchment and spray with canola oil.

Microwave margarine and 1 1/2 cup chocolate chips and stir at 30 second intervals.

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Whisk the eggs for 1 minute. Stir into the chocolate margarine mixture.

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Add the flour, cocoa powder and baking powder and stir until combined. Add the last 1/2 cup of chocolate chips.

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Spread out the mixture in the baking pan.

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Bake for 28-30 minutes (until set).

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Cut once cooled.

Science Fact of the Week:

Softened and melted butter act differently in baking. Using melted butter makes it easier for the batter to mix. It can also be substituted for oil.

Raspberry White Chocolate Scones

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ANOTHER SCONE?! Yes… It’s an obsession. Accept it and make them. These are a new flavour variation that I tried. They turned out perfectly!

Ingredients:

2 cups (240 g) all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
Zest of 1 lime
1/2 cup (1 stick) unsalted butter, frozen
1 tsp espresso powder mixed with 1/2 tsp hot water
1 cup raspberries
1 cup white chocolate chips

For the Glaze:

1 cup icing sugar
2 tbsp milk
1/2 tsp vanilla extra

Directions:

Preheat oven to 400˚F.

Mix first 5 ingredients in a bowl.
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Grate butter into flour mixture (using a box grater) and mix with a fork.

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Create a well in the centre and add heavy cream, egg, and vanilla extract. Mix these wet ingredients in the well and then mix with the entire mixture.

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Add in white chocolate and raspberries and mix well (use your hands).

Transfer to floured surface and cut the same way as the Earl Grey Scones with Vanilla Glaze

Bake for 10-15 minutes.

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Allow to cool. Mix glaze ingredients and drizzle on top of scones.

Science Fact of the Week:

White chocolate is not actually chocolate, it is considered a chocolate derivative. It doesn’t contain any cocoa powder, rather it contains cocoa butter.

Chocolate Espresso Scones

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Well, I’m back on the summer scone kick. All I’m going to say is if you love coffee, these scones are for you. You might not even need a cup of coffee with this scone.

Ingredients:

2 cups (240 g) all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp espresso powder
1/2 cup (1 stick) unsalted butter, frozen
1 tsp espresso powder mixed with 1/2 tsp hot water
1 cup espresso beans, chopped

For the Glaze:

1 cup icing sugar
2 tbsp milk
1 tsp espresso powder
1/2 tsp espresso powder

Directions:

Preheat oven to 400˚F.

Mix first 5 ingredients in a bowl

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Grate butter into flour mixture (using a box grater) and mix with a fork.

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Create a well in the centre and add heavy cream, egg, vanilla extract and coffee mixture. Mix these wet ingredients in the well and then mix with the entire mixture.

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Add in espresso beans and mix well.

Transfer to floured surface and cut the same way as the Earl Grey Scones with Vanilla Glaze

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Bake for 10-15 minutes.

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Allow to cool. Mix glaze ingredients and drizzle on top of scones.

Science Fact of the Week:

 

All I’m going to say is caffeine. These scones are loaded with espresso powder which gives them a caffeine kick. Caffeine is a molecule that crosses the blood brain barrier and suppresses adenosine, a neurotransmitter that tells the body its time for bed.

Confetti Cookies

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I made this cookies from Smitten Kitchen and they were an instant winner. No adaptions necessary.

Ingredients:

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
1 cup (2 sticks) unsalted butter
1/4 cups cream cheese (55 g)
1 large egg
2 tsp pure vanilla extract
1 cup rainbow sprinkles

Directions:

Mix first 4 ingredients in a food processor.

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Add butter and cream cheese in cubes (1/3 at a time) and mix well.

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Add egg and vanilla extract and mix well. If there isn’t enough space in your food processor transfer to a bowl and mix with your hands.

Place dough in refrigerator for 20 minutes and preheat oven to 375˚F.

Roll dough in to balls (approx 1 1/2 tbsp). Once warm from your hands roll around in a bowl of sprinkles to cover.

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Transfer to a cookie sheet and flatten using a drinking glass.

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Bake for 9-11 minutes.

Science Fact of the Week:

Adding cream cheese to these cookies changes the texture from a normal cookie. It softens them and gives them an almost melt in your mouth feeling. It’s crazy how much texture can change with the addition of a single ingredient.

Carrot Cake with Cream Cheese Frosting

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This carrot cake is an old recipe from Ina Garten that will be sure to impress a crowd. I made this as an addition to the shavout festival of cheesecakes and it was a huge hit.

The cake is best if you bake the layers the night before and let sit over night in the fridge.

Before starting make sure to prep the ingredients. I used a food processor to grate the carrots, chopped the walnuts and diced the pineapple.

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Ingredients:

 

For the Cake:

2 cups granulated sugar
1 1/3 cups grapeseed or vegetable oil
3 eggs, room temperature (if you forget to bring them to room temperature, allow the eggs to sit in warm-hot water for 5 minutes)
1 tsp pure vanilla extract
2 1/2 cups + 1 tbsp all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 cup raisins
1 cup walnuts, chopped
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the Frosting:

1.5 bricks of cream cheese (3/4 pound), room temperature
2 sticks (1 cup) butter, room temperature
1 tsp pure vanilla extract
1 pound confectioners’ sugar

Directions:

For the Cake:

Preheat oven to 350˚F. Line 2 or 3 circular pans with parchment and spray with canola oil spray.

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Beat sugar, oil and eggs in an electric mixer. Add vanilla and mix again.

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Add flour, cinnamon, baking soda and salt and mix well.

In another bowl toss raisins and walnuts with 1 tbsp flour. Add carrots and pineapple to this mixture. Add to the batter and fold in.

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Divide batter equally between circular pans and bake for 40-45 mins if 3 layers or 55-60 mins if 2 layers.

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For the Frosting:

Cream butter and cream cheese in stand mixer.

Add vanilla and mix again.

Add sugar in 3 parts. Mixing after each to combine.

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To ice:

Place a little bit of icing on the bottom of your cake plate and smooth out. This will help the cake stick in place.

Place first layer with flat side down and spread icing on top. Put second layer and repeat). If using three layers repeat and ensure that flat side is facing up.

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Evenly coat in a layer of thin frosting and refrigerate for 15 minutes to seal in the crumbs.

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Add more frosting on top and smooth out.

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Top with pieces of fresh pineapple.

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Science Fact of the Week:

This cake has plenty of carrots which are a high source of antioxidants and can decrease your risk of cancer, heart disease and stroke.

Cinnamon Rolls

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These were a first attempt and they turned out perfectly! This are a perfect addition to any brunch and will make your Sunday sweeter for sure. They don’t need the topping, but are delicious with the cream cheese frosting.

The recipe originally comes from: Ambitious Kitchen with some added espresso powder.

Ingredients:

For the Dough:

3/4 cup warm milk (110˚F)
2 1/4 tsp quick rise yeast
1 egg + 1 egg yolk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
3 cups bread flour
3/4 tsp sugar

For the Filling:

1/4 cup unsalted butter, softened
2/3 cup dark brown sugar
1 1/2 tbsp ground cinnamon
1 tsp espresso powder

For the Frosting:

4 oz cream cheese, softened
3 tbsp unsalted butter, softened
3/4 cup powdered sugar
1/2 tsp vanilla extract

Instructions:

Put warm milk in the bowl of an electric mixer and add yeast. Let sit for 10 minutes
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Add sugar, egg, egg yolk, sugar and melted butter. Mix well.

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Add flour and salt. Mix slowly until combined. Then mix with dough hook on medium speed for 8 minutes.

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Transfer to an oiled bowl and cover with a towel.

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Let rise for 1 and a half hours (until doubled in size)

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Transfer to a floured surface and roll out into 9 x 13 rectangle.

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Spread melted butter.

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Mix sugar, cinnamon, and espresso powder in a bowl.

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Sprinkle on top.

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Roll tightly and place with seam side down on a cutting board or surface.

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Cut into 1 inch pieces with a serrated knife and transfer to a 9×9 square pan, or 9 inch circular pan (springform).

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Let rise for 30-45 minutes.

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Bake for 20-25 minutes at 350˚F (until golden brown)

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Allow to cool for 5 minutes.

While the cinnamon rolls cool, mix frosting ingredients in an electric mixer and frost cinnamon rolls.

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Science Fact of the Week:

Yeast feeds on sugar to activate. For this reason you can’t just mix yeast and water. For breads it’s often yeast, water and sugar. For this recipe I used lactose free milk (because that’s what we had in the house) and realized that because of the lack of lactose, the yeast would not activate. So I tried again with 1 tsp of sugar and it worked perfectly.

Chocolate Chip Cookies

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These chocolate chip cookies are from BuzzFeed and are delicious! I modified them a little to be non-dairy. Follow the instructions carefully and they will turn out perfectly. I recommend using a scale to measure ingredients. If you don’t have one, I recommend scooping and levelling the ingredients to ensure they are measured accurately.

These cookies are delicious and disappear rather quickly. I recommend doubling the batch because they are such a hit.

Ingredients:

2 1/2 cups all purpose flour (300g)
1 1/2 tsp salt
1 tsp baking soda
1 1/4 cup packed LIGHT brown sugar (250 g)
3/4 cup granulated sugar (175 g)
1 3/4 sticks of margarine, melted
2 eggs
1 tsp vanilla extract
2 cups of non-dairy chocolate chips
Flakey Sea Salt

Directions

Mix flour, salt and baking soda.

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Whisk sugars and break and large chunks with your fingers
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Add melted margarine and mix for 1 minute. IMG_0049.jpg

Add eggs one at a time and mix well.

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Add flour mixture to wet ingredients and mix well. Add chocolate chips and mix with a spatula. IMG_0052.jpg

Refrigerate the batter for 10 minutes and then scoop into balls using a cookie scoop. IMG_0058.jpg

Place dough balls on a tray and wrap with plastic wrap. Put in the fridge for at least 4 hours and up to 3 days. At this point the balls can also be put in a ziplock bag and frozen for up to 3 months.

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Preheat oven to 375˚F and sprinkle cookies with flakey sea salt.

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Bake for 12-16 minutes. If baking from frozen, may need an additional couple minutes.

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Science Fact of the Week:

Some people ask: “why do we have to refrigerate the cookies, we just want to eat them immediately?!” This is because the butter needs to solidify. This stops cookies from spreading excessively (although these do spread quite a bit)

Margarita Granita

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Today’s recipe requires little effort and should be made for any celebration (or for margarita Mondays).

Ingredients:

1 cup tequila
1 cup cointreau
Juice of 5 limes (~1/2 cup)
Juice of 1 lemon (3-4 tbsp)
3-4 cups ice

Directions:

Place all ingredients in a blender. Pour blended margarita into a 9×13 pan and freeze. At this point you can drink some of it as a celebration for making it this far.

After 3 hours, remove the pan from the freezer and “grate” the frozen margarita with a fork. Spoon into a glass and serve.

Science Fact of the Week:

Alcoholic beverages have a freezing point below that of water (below 0 degrees C). As such, the granita remains partially liquid, because of the alcohol content.

The Best Blueberry Muffins

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These muffins are the best blueberry muffins I’ve ever had. I know this is a serious statement, but I’m not one to say it lightly.

This recipe is originally from Smitten Kitchen, however I swapped a few ingredients to make the recipe non-dairy and doubled it (to make 12 XL muffins). You might think it’s insane to add a teaspoon of sugar to the top of each muffin, but I swear its worth it. Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used bakery style (fluted) muffin liners which allowed me to overfill these muffins.

Ingredients:

1 stick and 2 tbsp (10 tbsp) margarine, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup tofutti sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
3 cups blueberries (I used frozen)
12 tsp turbinado sugar (sugar in the raw)

Directions:

Heat oven to 375˚F and line a muffin tin with 12 liners.

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Put melted margarine, sugar, zest, tofutti sour cream and eggs in a bowl and mix well.

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Add baking powder, baking soda, salt and flour, mix well.

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Fold in blueberries.

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Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.

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Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.

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These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.

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Science Fact of the Week:

Tofutti sour cream is made with a mixture of different types of soy including tofu and don’t any contain dairy. However, it still contains a very similar texture to dairy sour cream because of its products such as carrageenan gum, inulin and rice starch.

Green Tea Cupcakes with Cream Cheese Frosting

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Time for another cupcake! This time green tea with cream cheese frosting. The pairing is unique

Ingredients:

For the cupcake

1.5 cups cake flour
1 1/4 cup sugar
1 1/4 tsp baking powder
1 tbsp matcha powder (I use vanilla matcha from David’s Tea)
1 tsp kosher salt
1 stick butter, room temperature, cut into 1/2 inch cubes
2 eggs
1/2 cup milk
1 tsp vanilla

For the icing

8 oz brick of cream cheese, room temp
1 stick butter, left out for 30 minutes
3 cups powdered sugar
1 tsp vanilla extract

Directions:

For the Cupcakes:

Preheat oven to 350˚F and line a muffin tin with paper liners.

Directions:

For the Cupcake:

Preheat the oven to 350˚F and line a muffin tin with cupcake liners.

Mix first 5 dry ingredients in a mixmaster.

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Add in butter, one cube at a time, until combined and mixture looks like coarse sand.

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Add eggs, one at a time at low speed.

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Add milk and vanilla slowly and beat for 2 minutes.

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Fill liners.

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Bake for 15-20 minutes.

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For the Icing:

With a paddle attachment, cream butter and cream cheese. Add the powdered sugar 1 cup at a time.

Add the tsp of vanilla and mix slowly. If it is too thick at 1/2 tsp of milk at a time until you have the right consistency.

Science Fact of the Week:

I often asked what makes cake flour so special? Why do we use it? Now I’ve found the answer! It actually relates to protein! Cake flour has less protein in it, giving it a softer texture.