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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Multigrain Higher Hydration Sourdough

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I’ve now continued to make sourdough and have slowly been altering my recipe with a little more water and different flours. Feel free to look at the last recipe to see my notes on starter and more detailed photos of the process.

Instructions:

150 g bubbly, active starter
375 g warm water
25 g olive oil
350 g All-Purpose Flour
150 g best for bread multi-grain flour
10 g sea salt or kosher salt
Flour for dusting

Directions:

Here is the active starter, which doubled after being fed.

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Whisk the starter, water, olive oil in large bowl.

Add flour and salt and squish together. Allow to rest for 30 minutes.

Once rested work dough into a ball, leave in bowl and cover.

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Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.

Allow to rise for 6-12 hours.

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To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.

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Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours). I placed half this one in the banneton and the other half in a loaf pan. I baked the loaf pan inside the dutch oven as well.

Cut a slice in the top with a very sharp knifeIMG_6778.jpg

Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 40 minutes. Remove dutch oven lid and bake for an additional 20 minutes.

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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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Cranberry Tahini Brownies

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Adapted from Kitchen Tested, this gluten-free recipe uses fresh/frozen cranberries which I much prefer to dried cranberries.

Ingredients:

1 cups raw tahini paste
1 cup coconut or brown sugar
½ cup pure maple syrup
1 ½ tsp. pure vanilla extract
4 large eggs
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
1 ½ cups semisweet chocolate chips, divided
1 ½ cups fresh/frozen cranberries, divided
Sea salt flakes to decorate

Instructions:

Preheat oven to 350F and line a 9-x13-inch baking pan with parchment paper and spray with nonstick spray.

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

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Add 1 cup chocolate chips and 1 cup cranberries and fold into batter with a spatula. The batter will be thick.

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Transfer the batter to the baking pan and scatter the remaining ½ cup chocolate chips and ½ cup cranberries over the top of the batter.

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Bake for 33 minutes. Sprinkle sea salt flakes over the baked brownies. Allow to cool before slicing.

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Sourdough Bagels

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Now that you’ve gotten used to working with starter, it’s time to try another sourdough recipe.

Sourdough bagels are the next in our sourdough adventure. They were quite similar to the time I made pretzels! For an active starter – I feed it the night before I want to use it (or the morning of if I’m going to make the dough in the evening)

This recipe comes from Baking Sense, however I altered them to make them multigrain.

Ingredients:

For The Dough:

1 cup/224g active starter
1 1/2 cups warm water
2.5 cups/350g best for bread flour (+ extra if needed)
2 cups/280g multigrain best for bread flour
1 tbsp molasses
1 tbsp honey
1 tbsp salt

For The Boiling Water:

1/4 cup/56g granulated sugar
2 tsp baking soda
1 egg white, whisked
1 large pot of water

Toppings:

Everything but the bagel spice
Kosher salt
Garlic flakes
Poppy seeds
Sesame seeds

Directions:

Combine starter, warm water and 2.5 cups white flour in mixing bowl. Cover and set aside for 1 hour.

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Add molasses, honey and salt. Use dough hook to combine with remaining 2 cups of multi-grain flour.

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Continue mixing with dough hook for 5-7 minutes. Put dough in lightly oiled bowl. Allow to rise for three hours, stretching and folding the dough every half hour (pull up on one edge, turn bowl, and repeat on all four sides).

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Turn dough out onto floured surface and cut into 12 pieces.

Using cupped hands form into circles, punch hole into centre with your finger and form into a circular bagel shape.

Place dough on floured baking sheet. Put in fridge to rise over night.

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Remove from fridge in the morning and allow to rise for four hours in the morning.

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Preheat oven to 450˚F.

Bring boiling water ingredients to a boil. Boil each side of bagel for 30 seconds and transfer to cooling rack.

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Transfer from cooling rack to baking sheet and top with egg white and desired bagel spices.

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Bake for 20 minutes at 450˚F.

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Sourdough Bread

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To celebrate being able to eat bread again, I thought I would share this sourdough recipe. This is a higher hydration version of The Clever Carrot’s Sourdough. I’ve been working on perfecting this for the last few months and each time I make it, its slightly different. There are many youtube videos that describe the shaping and stretch and fold techniques. Making the winter version requires about 12 hours to rise, but in the summer it can be done in half the time. I usually prepare my dough in the evening (Saturday night) and then bake it in the morning (Sunday morning).

As for the starter – there are instructions on The Clever Carrot to make your own starter however I got some from a local bakery and have been keeping it alive and feeding it once a week. I feed it the day before I make bread by pouring off 3/4 of the starter and adding 1 cup flour, 1 cup water. I also feed it anytime I notice a liquid build up or it starts to smell a little vinegary.

I also used a scale to make this because it made the process more accurate.

Ingredients:

150 g bubbly, active starter
350 g warm water
25 g olive oil
500 g Best for Bread Flour
10 g sea salt or kosher salt
Flour for dusting

Directions:

Whisk the starter, water, olive oil in large bowl.

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Add flour and salt and squish together. Allow to rest for 30 minutes.

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Once rested work dough into a ball, leave in bowl and cover.

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Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.

Allow to rise for 6-12 hours.

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To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.

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Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours).

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Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 20 minutes. Remove dutch oven lid and bake for an additional 40 minutes.

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Allow to cool for 1 hour before cutting.

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Extreme Lemon Cake

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This nondairy version of a classic Maida Heatter cake has the perfect pairing of lemons and sugar.

Ingredients:

For the cake:

Zest of 3 lemons
3 tbsp. freshly squeezed lemon juice
2 2/3 cups unbleached all-purpose flour
½ tsp. baking soda
½ tsp. kosher salt
2 sticks (1/2 pound) unsalted pareve margarine, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 cup almond milk

For the glaze:

½ cup freshly squeezed lemon juice
1/3 cup granulated sugar

Directions:

Preheat oven to 350F and spray a Bundt pan with cooking spray.

Combine the zest of 3 lemons and 3 tbsp. lemon juice in a small bowl and set aside.

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Combine the flour, baking soda, and salt in a medium bowl and set aside.

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In the bowl of an electric stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until fluffy.

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Add the eggs, one at a time.

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Alternately, add the flour mixture and almond milk, beginning and ending with the flour. Fold in the zest/lemon juice mixture.

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Transfer the batter to the baking pan and bake for 55 minutes.

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While the cake is baking, combine the ½ cup lemon juice and 1/3 cup sugar in a small bowl.

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Once the cake comes out of the oven, allow to cool for 20-30 minutes and then remove from pan, turning it over.

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Brush the cake liberally with the glaze.

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.