Apple Pear Galette

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This recipe was based on a previous apple pie I made. I modified it to turn it into a galette which was simple and quick.

Ingredients:

For the Crust:

2 cups all-purpose flour
6 tbsp. ice water.
1 tsp. apple cider vinegar
2 tbsp. powdered sugar
1/2 tsp. salt
3/4 cup (1.5 sticks) butter or margarine
1 egg, beaten + 1 tsp water (can replace with melted margarine to be vegan)

For the Filling:

2 apples, thinly sliced
2 pears, thinly sliced
0.5 tbsp fresh lemon juice
1/3 cup sugar
1.5 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
a pinch of salt

Directions:

Combine 1/2 cup flour, water and vinegar in a small bowl.

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In a large bowl, combine remaining flour, powdered sugar and salt.

Add margarine (cut into small pea sized balls). Cut into flour mixture with a pastry cutter or fork.

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Add wet ingredients to this mixture.

Wrap dough in saran wrap and refrigerate for 30mins – 1 hour.

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Mix filling ingredients in a bowl.

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Preheat oven to 400˚F

Roll out to approximately 1/8 of an inch.

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Transfer to a cookie sheet.

Place filling on dough with approximately 2 inches of crust around the edge.

Fold crust over top.

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Brush crust with egg wash. Sprinkle with coarse sugar.

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Bake for 35-45 minutes.

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Elaborate Vanilla Birthday Cake

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This is a vanilla cake that I threw together for a birthday that looked perfect for instagram. It was quite laborious but made during quarantine when we had all the time in the world (which is hopefully over by the time this is being posted, but we’ll see).

Give this a shot to try and impress a crowd.

The cake base is slightly modified from Earl Grey Vanilla Cupcakes with Vanilla “Buttercream”

Ingredients:

For the Cake:

1/2 cup strained and cooled tea concentrate (I used a vanilla oolong tea – 2-3 tbsp tea + 1/2 cup boiling water)
1 3/4 cup cake flour
1 3/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp kosher salt
1 cup (2 sticks) butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup 1% milk
2 tsp pure vanilla extract

For the Icing:

1 cup (2 sticks) butter (softened)
1 tsp pure vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk or cream

For the Ganache:

1/2 cup heavy cream
4 oz chocolate chips or dark chocolate

Directions:

For the Cake:

Preheat oven to 350° and spray 2-3 cake pans (depending on layers).

1) Steep tea (in filter) with 1/2 cup boiling water. Allow to cool

2) In a mixer combine flours, sugar, baking powder and salt. Mix on medium speed until well combined (about a minute).

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3) Add butter, a few cubes at a time until the mixture becomes like coarse sand.

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4) Add eggs one at a time

5) Add milk, vanilla and tea concentrate and beat well. Scrape down as necessary

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6) Transfer to prepared cake pans and bake for 35-45 minutes (depending on 2 or 3 layers).

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Allow to cool for 1 hour before preparing icing.

For the icing

1) Cream butter. Add vanilla extract and mix well.

2) Add sugar 1 cup at a time, adding milk or cream if not combining

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Ice in between layers and assemble the cake. Trim off excess on the top to ensure layers are even. Use a spatula to smooth out the edges.

I used fondant to cover the cake as well so I only put a “crumb coat of icing” however, you can also transfer the cake the fridge or freezer to cool before adding a top coat of icing.

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For the Ganache:

Before putting ganache on top, make sure cake is cold (in fridge or freezer for > 1 hour.

Melt chocolate and heavy cream over a double boiler until combined. Allow to sit for 10-15 minutes to cool.

Transfer to piping bag or ziplock and cut a small hole at the bottom.

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Pipe along the edges, pausing to allow ganache to drip down the sides of the cake. Cover the top in ganache and smooth out with knife.

For Decorations:

Top with anything you can find, laying it out in an organized manner. I used a mix of sprinkles, chocolate covered pretzels, candy canes, peanut butter cups, chocolate covered espresso beans and mini eggs. I also used icing to attach crushed mini eggs (using a cast iron skillet and a ziplock) around the edge.

Sourdough Cinnamon Buns

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I know, you’re over the sourdough trend – but I was out of yeast and have been trying to come up with other uses of my starter. I settled on sourdough cinnamon buns and they were delicious. If you’ve mastered the starter I highly recommend this recipe.

The base recipe comes from the Clever Carrot and the icing comes from Gimme Some Oven.

If you have a cast iron skillet I highly suggest you use it for this. otherwise use a spring form pan or pyrex.

Ingredients:

For the dough:

2/3 cup milk (skim, 1% or 2%)
2 tbsp/28g unsalted butter (+ 2 tbsp/28 g additional)
1 large egg
1/2 cup/100 g bubbly active starter (fed the night before)
2 tbsp sugar
2 1/2 cup/300g all purpose flour
1/2 tsp fine sea salt

For the filling:

1/2 cup sugar
3 tsp cinnamon

For the icing:

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

Directions:

Melt butter. Add milk.

Put egg, starter and sugar in stand mixer. Add milk mixture and mix wiht paddle.

Add flour and salt and continue mixing until combined. Cover with towel and let rest for 30 minutes.

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Use dough hook and mix for 5 minutes. Add more flour if dough is sticking to sides.

Transfer dough to bowl coated in oil or butter and cover with towel.

Allow to rest for 30 minutes, perform a single stretch and fold. Cover and let rise overnight (8-12 hours).

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Stretch and fold edges toward the centre to deflate dough. turn over and allow to rest for 15 minutes

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Melt 2 tbsp butter. Combine sugar and cinnamon in bowl.

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Roll out dough out to approx. 16 x 12 inches on a floured surface. Brush with melted butter and sprinkle cinnamon sugar mixture overtop.

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Roll tightly along the long end. I chose to cut them into smaller buns, approximately 1 inch each. I used a serrated knife. You can also use unflavoured floss.

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Place dough in greased or sprayed pan. Allow to rise for 2 hours.

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Bake for 25 minutes at 350˚F.

Allow to cool.

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Mix all icing ingredients in mixmaster with paddle attachment.

Transfer icing to a ziplock and piped onto the cinnamon buns once cooled.

Salted Chocolate Chip Cookies

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This recipe comes from BuzzFeed – I started making these when the recipe was initially published and they were an immediate hit. I made a couple small adaptations by simplifying the instructions, adding milk chocolate chips, and decreasing the sugar. I used a scale to simplify the baking process and ensure accurate amounts.

Instructions:

2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar (200 g)
3/4 cup granulated sugar (175 g)
2 1/2 cups all-purpose flour (300 g)
1 tsp kosher salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
flaked sea salt

Directions:

Mix dry ingredients (flour, salt, baking soda)
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Whisk sugars, and break up well (using fingers if needed)

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Add melted butter and mix well.

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Whisk in both eggs and mix well, scrape down the sides. Add vanilla extract.

Add the dry ingredients and mix well

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Add the chocolate chips and mix well.

Scoop into roughly golf sized balls (I used a small cookie scoop). Place on cookie sheet and refrigerate for at least 3 hours and up to 3 days (wrapped in Saran Wrap). You can also freeze them at this point and remove from freezer to bake (add 4 minutes to bake time)

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Preheat oven to 375˚F. Place dough balls approximately 2 inches apart and top with a pinch of flaked sea salt.

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Bake for 11-15 minutes until golden brown.

Banana Bread with Buttercream Frosting

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This banana bread uses an interesting ingredient to make it super moist. Not one you would expect, but with a little explanation it makes sense. Mayonnaise. Yes it sounds weird, but mayonnaise is made up of oil and eggs, two ingredients that make this banana bread super moist.

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Make sure to use super ripe bananas because they are sweeter and have a better texture. Some grocery stores sell their over-ripe bananas at a great deal so look out of them- I got a massive bag of bananas for 99 cents.

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Ingredients:

For the Banana Bread:

6 Medium Bananas
1 cup mayonnaise
2 egg
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup sugar
1 cup chocolate chips

For the Icing:

1 cup butter, softened
3 cups icing sugar
1 tsp vanilla extract
1-2 tbsp milk (depending how thick you want the icing)

Directions:

Preheat oven to 350˚F. Line and spray a 9×13 pan.

Mash bananas in a large bowl (or mixmaster). Add mayo and egg and mix well.

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Add flour, baking soda, salt and sugar. Mix until combined.

Add chocolate chips and mix briefly.

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Pour batter into prepared 9×13 pan.

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Bake for 40-55 minutes until a toothpick comes out clean.

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Allow to cool. Remove from pan.

While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.

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Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.

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Ice the banana bread and cut into individual slices. I piped the icing on for the pattern here. These can be wrapped individually in Saran Wrap. Store in an airtight container.

The Momofuku Milk Bar Cake

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This post isn’t an original or modified recipe, but instead an experience with a recipe. I’ve included a link to the recipe I followed from Bon Appétit. I didn’t make any changes, but altered the proportions to make the cake larger. I made three times the cake batter from the proportions in the recipe and double the crumb and frosting. In hindsight I would have made triple the frosting as well (I ran a little short when assembling the cake).

I’ve included pictures of the process and a photo of the final product however you can follow the instructions and ingredients in the Bon Appétit recipe.

As for equipment, I bought a 10 inch cake pan for assembly at Michaels, and some sheets of acetate paper.

Mixed Dry Ingredients.

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Butter, sugars, and shortening.

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After adding eggs.

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After adding rest of the wet ingredients.

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After adding dry ingredients.

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Mixed crumb ingredients.

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Mixed frosting.

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Bottom layer of cake pieces.

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Assembled cake.

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Mocha Espresso Frosted Cookies

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Based on the grocery store cookie this one is a chocolate espresso take. This cookie is soft and frosted with espresso frosting, making it a delicious dessert or treat to enjoy with coffee.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
1 espresso shot
2 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

2 sticks butter, softened
1 tsp espresso powder
1 tsp vanilla
3 cups powdered sugar
1-3 tbsp coffee creamer

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

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Add egg, vanilla, sour cream and creamer. I used a flavoured coffee creamer you find at the grocery store.

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

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

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For the Frosting:

Cream butter. Add espresso powder and vanilla.

Add powdered sugar, coffee creamer and vanilla. Alternate adding powdered sugar and coffee creamer.

Spread frosting onto cookies. Add more powdered sugar if it is too thin and more creamer of it is too thick. Top with sprinkles if you wish.

Red Velvet Cookie with Cream Cheese Frosting

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Based on the grocery store cookie this one is a red velvet take. Soft with cream cheese icing this cookie walks the fine line between cookie and cake.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer (I used vanilla flavoured)
2 1/2 cup all-purpose flour
1/4 cup cocoa powder
Red food colouring (prefer gel based)
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

1 stick butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla
1 tsp coffee creamer
3 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

Add egg, vanilla, sour cream, creamer and red food colouring. I used a flavoured coffee creamer you find at the grocery store.

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

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

For the Frosting:

Cream butter and cream cheese.

Add powdered sugar, coffee creamer and vanilla.

Dip cookies in icing to frost. Add more powdered sugar if it is too thin.

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Maple Apple Cake

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Canada is a great country, and aside from free healthcare we have a few other things going for us – for example maple syrup. This cake is filled with apples, and has maple syrup in both the cake itself and the glaze. This cake will be sure to sweeten up your week.

Ingredients:

For the Apple Filling:

1.5 tbsp butter or margarine
3 tbsp brown sugar
3/4 tsp vanilla extract
3/4 tsp cinnamon
3 Granny Smith apples, chopped

For the Cake:

1 1/3 packed brown sugar
1/2 cup butter or margarine, melted
1/2 cup maple syrup
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda

For the Glaze:

2 tbsp butter or margarine
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 cinnamon
1/2 cup powdered sugar

Directions:

For the Apple Filling:

On medium low heat melt butter or margarine, add brown sugar, vanilla and cinnamon. Mix well and add apples. Cook for 5 minutes.

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For the Cake:

Preheat oven to 350˚F. Spray a 9×13 pan with cooking spray.

In mixer, beat brown sugar, melted butter or margarine, maple syrup and vanilla extract.

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Beat in eggs. Add flour, salt and baking soda. Mix well.

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Add apples and mix with a spatula. Pour batter into the pan.

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Bake for 30-40 mins. Allow to cool for 10 minutes.

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For the Glaze:

Melt butter on medium low heat, add maple syrup, vanilla and cinnamon. Mix well. Add powdered sugar and mix until dissolved. Allow glaze to cool for 10 minutes before pouring over cake.

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Putting it Together:

Using a fork, poke holes all over the cake. Pour the glaze overtop.

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Allow to cool, cut and enjoy.

Raspberry White Chocolate Muffins

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These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: 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 made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.

Ingredients:

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

Directions:

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

Put melted butter, sugar, zest, 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 raspberries and white chocolate.

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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.