Couple of Cakes: Carrot & Lemon Poppy Seed

Because it was my partner's birthday, I wanted to bake a cake.. or two. So, after researching the two mentioned, I went ahead and began to make... The lemon poppy seed is definitely better for a breakfast treat or a mid-day snack with coffee or tea but, that carrot cake is really the star.

Left to right: Lemon Poppy Seed Pound Cake, Carrot Cake

Carrot Cake

Halved initial recipe here to make 1 cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1hr 15 minutes

Ingredients (for one cake)

Nonstick vegetable oil spray 

1/4 cup golden raisins (I used regular and it turned out great!) 

1 1/2 tablespoons dark rum

1/2 cup chopped walnuts 

1/2 pound carrots, peeled, coarsely grated 

1/2 cup buttermilk, room temperature 

1 1/4 cups all-purpose flour 

1 teaspoons ground cinnamon 

1 teaspoons ground ginger 

1/4 teaspoon freshly grated nutmeg 

1 teaspoons baking powder 

3/4 teaspoons kosher salt 

1/3 teaspoon baking soda 

2 large eggs, room temperature 

1/2 cup granulated sugar 

1/3 cup (packed) dark brown sugar 

1 teaspoons vanilla extract 

1/3 cup vegetable oil 

6 ounces cream cheese, room temperature 

1/3 cup  unsalted butter, room temperature 

1/2 teaspoon vanilla extract 

Generous pinch of kosher salt 

2 cups powdered sugar 

Directions: 

1. Preheat oven to 350

2. Lightly coat pan with nonstick spray and line with parchment paper round then lightly coat again.

3. Heat rum and raisins together in a small saucepan until just warm.

4. Remove from heat and let sit until all liquid is absorbed and raisins are plump (~15-20 minutes)

5. Put walnuts on a rimmed baking sheet and toast, tossing once, until golden brown (~8-10 minutes) 

6. Combine grated carrots and buttermilk in a small bowl

7. Whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl.

8. Beat eggs, granulated sugar, brown sugar, and vanilla together until pale and thick (~4 minutes). If you are not using a stand mixer, this will take longer but keep at it!

9. Gradually stream in oil.

10. Add dry ingredients in 3 additions alternating with carrot mixture (e.g. Dry, Carrot, Dry, Carrot, Dry) and mix until smooth.

11. Fold in raisins and walnuts.

12. Scrape batter into pan (s) and bake, rotating pan(s) halfway through until a tester in the center comes out clean (~35-45 minutes)

13. Transfer pans to a wire rack and let cakes cool 10 minutes

14. Run a knife around the edge and invert onto a wire rack, remove parchment, and cool completely.

15. For frosting: beat cream cheese and butter in a medium bowl until smooth. 

16. Then add vanilla and salt.

17. Gradually add powdered sugar (I did about 1/2 cup at a time)

18. Beat until frosting is light and fluffy

19. Spread frosting on cake and let set, then add more and candied carrot coins (if desired)

20. For candied carrots, you will need equal amounts carrots to tbsp sugar and double water (e.g. 1 carrot, 1 tbsp and 2 tbsp water). Combine in a skillet over medium heat and then toss with more sugar to coat carrots. Then cool. 

21. Enjoy!

Lemon Poppy Seed Pound Cake

Original recipe here

Prep Time: 15 minutes

Cook Time: 1 hr

Total Time: 1hr 15 minutes

Ingredients: 

Butter, for greasing pan

1 ¾  cup all-purpose flour, more for pan

Zest of 2 lemons

1  cup sugar

½  cup buttermilk

3  tablespoons plus 4 teaspoons lemon juice

3  large eggs

1 ½  teaspoons baking powder

¼  teaspoon baking soda

¼  teaspoon fine sea salt

⅔  cup extra-virgin olive oil

1  tablespoon poppy seeds

½  cup confectioners’ sugar

Directions: 

1. Preheat oven to 350.

2. Butter and flour 8 inch loaf pan

3. In a bowl combine lemon zest and sugar and rub with your fingers until it looks like wet sand.

4. Whisk in buttermilk, 3 tbsp lemon juice, and eggs.

5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

6. Whisk dry ingredients into the batter and then add oil and poppyseeds.

7. Pour batter into prepared pan and bake until toothpick inserted comes out clean, about 1 hr.

8. Let cool until warm to the touch then turn onto a baking rack over a baking sheet. 

9. Turn right side up.

10. Whisk together 4 tsp lemon juice and confectioners' sugar. 

11. Use pastry brush to spread glaze evenly over top and sides of cake.

12. Cool completely and enjoy!

Hamburger Buns

Baking Monday has shifted to Baking Day. This past week it was on Saturday. We had gotten some bacon burgers at the farmer's market but sadly were out of buns... no fear, I made some!

Hamburger Buns
Recipe from Homemade Pantry by Alana Chernila
Yields 8 buns
Prep Time: 4 hours (includes rises)
Cook Time: 30 minutes
Total Time: 4hr 30 mins

Ingredients:
1 cup warm water (about 110℉)
3 tbsp whole milk
2 tsp active dry yeast
2 tbsp sugar
3 large eggs
3 3/4 cup all purpose flour (plus additional for counter)
1 1/2 tsp salt
2 1/2 tbsp unsalted butter (at room temperature)
Poppy seeds, sesame seeds, or coarse salt (optional)


Directions:
1. In a liquid measuring cup, combine water water, milk, yeast, and sugar. Let it stand until foamy (about 5 minutes)
2. While you wait, beat 2 eggs in a small bowl.
3. In a large bowl, whisk the flour and salt together.
4. Add butter to the mixture and gently rub it within your fingers.
5. Stir in yeast mixture and beaten eggs until the dough starts to come together
6. Dump the dough onto a well floured counter and kneed (folding the dough onto itself and throwing it down) for about 10 minutes - adding additional flour when the dough gets sticky.
7. Shape the dough into a ball and return to its bowl.
8. Cover with plastic wrap and let the dough rise in a warm place until doubled (about 2 hours).
9. Line a baking sheet with parchment paper. Using a knife divide the dough into 8 equal parts.
10.  Gently roll each part into a ball and arrange 2-3" apart on a baking sheet. Cover loosely with a dish towel and let buns rise in a warm place for 1-2 hours
11. Preheat oven to 400℉ with the rack in the center.
12. Fill a metal pan with water and set it on the oven floor or bottom rack (DO NOT USE A GLASS PAN)
13. In a small bowl, beat the remaining egg with 1 tbsp water and brush some of the mixture on top of the buns with a pastry brush. This is when you would add seeds or coarse salt over the egg wash, if you are using them.
14. Place buns in the oven and bake (turning the sheet halfway through baking) until the tops are golden brown, about 20 minutes.

15. Enjoy!

Cookies

Last week, I made some rice krispie treats with birthday cake granola which were a whole lot easier than I thought and kind of created a fake Baking Monday. So, I ended up having a Baking Friday to make up for it.. Lots of cookies. All recipes below.

Oatmeal Raisin Cookies
Original recipe here
Made 30-40
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients: 

1/2 cup (1 stick + 6 tablespoons) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups old fashioned oats 
1 cup raisins

Directions:
1. Heat oven to 350
2. In a large bowl, beat butter and sugars together
3. Add eggs and vanilla
4. Combine flour, baking soda, cinnamon, and salt.
5. Add to wet mixture.
6. Add oats and raisins.
7. Mix well and then drop dough onto ungreased cooking sheet.
8. Bake 8-10 minutes or until the edges are golden brown but center is still soft to the touch.
9. Enjoy!

Chocolate Chip Cookies
Original Recipe here
Made 30-40 
Prep Time: 15 minutes
Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients: 

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 eggs

2 cups (a 12 ounce package) of chocolate chips

1 cup nuts (optional)*

*Note: apparently if you do not add nuts, you're supposed to add 2 more tbsp flour.. I forgot.

1. Directions:
2. 1. Preheat oven to 375
3. 2. In a small bowl, combine flour, baking soda, and salt
4. 3. In a large bowl, beat butter, sugars, and vanilla until creamy.
5. 4. Add eggs
6. 5. Beat in flour mixture gradually
7. 6. Add chips (and nuts)
8. 7. Drop onto uncreased baking sheet and bake for 9-11 minutes.
9. 8. Let cool for about 2 minutes then move to wire rack to cool completely.
10. 9. Enjoy!

Vegan GF Sugar Cookies

Original Recipe Here (includes recipe for vegan royal icing, if curious)

No photo sadly but, these were fine.. super easily crackable so be careful when transferring them to cool and wait a bit longer. Also, they may need to cook longer to get brown. 

Prep Time: 2 hours 15 minutes (incl. resting)

Cook Time: 10 minutes

Total Time: 2 hours 25 minutes

Ingredients: 

2 cups + 1 tbsp gluten-free flour

1/2 tbsp baking powder

1/2 tsp baking soda

pinch of salt

1/2 cup coconut oil, room temperature but able to scoop*

3/4 cup + 2 tbsp sugar

1/3 cup water

1/2 tsp vanilla

*Mine was very melted so this may have been where the texture was different

Directions: 

1. Combine flour, baking powder, baking soda, and salt.

2. In a large bowl cream together coconut oil and sugar

3. Add water and vanilla.

4. Add flour mixture.

5. Wrap tightly in plastic wrap and freeze for 1 hour

6.  Let dough sit at room temperature 30 minutes - 1 hour

7. Preheat oven to 325

8. Roll dough out onto parchment paper and cut out into shapes.

9. Transfer cookies to baking sheet with parchment paper, approx 1" apart

10. Bake 8-10 minutes until cookies are lightly browned

11. Enjoy!

Apple Pie

Man, Baking Monday got away from me with everything going on in the world so instead of Monday, I shifted to Tuesday and I called it more of a "Cheating Baking Tuesday." I used a pre-made crust which made it cheating. But, honestly, totally worth it. But, I also made some granola, which you can find the recipe to here.

Apple Pie
Recipe here
Makes 1 pie
Prep time: 15 minutes
Cook Time: 45 minutes
Rest Time: 2 hrs
Total Time: 3hrs
Before & After

Ingredients:
1 box Pillsbury pie crusts (2 crusts total)
6 apples - sliced thinly
3/4 cup sugar
2 tbsp all purpose flour
3/4 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice
Pinch of sugar (optional)

Directions:
1. Heat oven to 425. Place 1 pie crust in pie pan (ungreased) placing it firmly against the bottom and side.
2. In a large bowl, mix filling ingredients. Spoon into pie crust. (I let the filling sit too long while the oven heated up so, it ended up getting very soggy.)
3. Sprinkle sugar over second crust and pat into it.
4. Top pie with second crust. Wrap excess top crust under bottom crust and press edges to seal. Then cut slits into top crust.
5. Bake 40-45 minutes. After 20 minutes however, cover edge of crust with tin foil so it doesn't burn. Then continue baking until it's golden brown and the apples are tender.
6. Let sit for 2 hours to cool.
7. Enjoy!

Lemon Sweet Rolls

So, my first attempt at cinnamon rolls in the beginning of my Baking Mondays didn't go as planned - I think the coconut milk didn't allow for the rise. This week, I wanted to try again but, do a slightly different take. Lemon rolls it was!

Lemon Sweet Rolls
Recipe on NYT Cooking
Makes 12 rolls

Ingredients:
DOUGH
1 package/7 grams active dry yeast
1 cup buttermilk, 100 degrees warm
1/4 cup/4 tbsp sugar
1/2 cup butter, softened
1 tbsp lemon zest
1 tsp salt
1/2 tsp cadamom
3 large eggs, lightly beaten
4 - 4 1/2 cups flour

FILLING
1 cup sugar
1 tbsp lemon zest
1/4 tsp cardamom
Pinch of salt
6 tbsp butter, soft

ICING (I halved this)
6 ounces cream cheese
1 cup powdered sugar
1-2 tbsp lemon juice, to taste

Directions:

1. Combine yeast, buttermilk, and 1 tbsp sugar. Let it sit until foamy (about 5-7 minutes)

2. Add butter, remaining 3 tbsp sugar, lemon zest, salt, and cardamom. If you have a stand mixer, go forth and use it. If not (like me), then mix well to combine. (I used a wooden spoon to help me.)

3. Add eggs and buttermilk mixture and stir until combined well.

4. Slowly add 4 cups of flour and stir until all the flour is moistened. The dough will be soft and billowy (whatever that means) and it will stick to the bottom of the bowl. Add more flour if the dough seems extremely soft. (I didn't end up adding any additional)

5. Transfer the dough to a freshly oiled bowl and turn the dough to coat then cover with plastic wrap.

6. Let the dough to rise in a warm spot for about 1 hour/doubled in size.

7. Combine sugar, lemon zest, cardamom, and salt. Use your fingers to mix the lemon zest into the sugar.

8. Line a 9x13 baking sheet with parchment paper and butter both the pan and the paper. 

9. Gently deflate the dough by folding it over itself a few times in the bowl.

10. Turn the dough on a floured surface and pat or roll into a 12x16 rectangle.

11. Spread the soft butter over the dough and sprinkle with the sugar mixture evenly.

12. Roll dough into tight log and cut into 12 pieces.

13. Place the rolls into the pan, cover, and let rise again until doubled/about 1 hour.

14. Heat oven to 350 and bake 30-35 minutes or until they are golden and cooked through.

15. While the rolls are baking, make the icing by mixing cream cheese, powdered sugar, and lemon juice. Again, feel free to use a stand mixture or a whisk.

16. Let the rolls cool about 5 minutes then spread the icing over the top.

17. Enjoy! 

Simple Focaccia

Baking Tuesday as well! The focaccia has come out, risen, and is ready to be devoured.. and we sure did. I made some nice sandwiches and my boyfriend happily exclaimed "this is the best thing you've made." I guess I'll have to make it again soon...


Simple Focaccia
NYT Cooking recipe
Makes 1 pan (9x13)

Ingredients:
3 1/4 cups all-purpose flour
1/2 tsp active dry yeast
4 tbsp EVOO (extra virgin olive oil)
1 tbsp salt
1 3/4 cup warm water
1 1/2 tsp coarse sea salt
Dried herbs for garnish (optional)




Directions: 
1. In a large bowl, combine flour, salt, and yeast.
2. Add warm water and stir until all the flour is incorporated and a stick dough forms. (Experct a very wet dough.)
3. Pour 2 tbsp oil into a medium bowl.
4. Transfer the dough, turn to coat, and cover tightly with plastic wrap.
5. Place in refrigerator to rest for 24 hours
6. Brush inside of a 9 x 13 baking sheet with oil.
7. Remove the dough from the refrigerator and transfer to prepared pan.
8. Spread dough as much as possible, adding oil if needed to keep from sticking. (It will fill the pan once it relaxes and rises.)
9. Place the dough in a warm place and let rise until doubled in bulk. (Mine took about 2 1/2 hours)
10. When the dough is ready, heat the oven to 450.
11. Pat down focaccia to an even thickness (approx. 1 inch) and dimple the entire dough.
12. Drizzle 2 tbsp olive oil on top and sprinkle with sea salt and herbs, if using.
13. Bake until top is uniformed golden brown (about 20-25 minutes)
14. Enjoy!

Pumpkin Peanut Butter Dog Treats

This week will be a baking Monday and Tuesday.  While my focaccia sits in the fridge overnight, I figured that Baking Mondays need not be just for humans! We have a furry friend coming to visit this week so, I wanted to bake her some treats. These are extremely simple to make and she seems to be quite the fan as well.

This time, I tried using a mini muffin tin instead of cutting them and it was so much easier and they are all uniformed, which I love. But, if you have a cute cookie cutter (e.g. bones or stars) that could work. My boring circle one was just not worth it.

Pumpkin Peanut Butter Dog Treats
Original Recipe here
Makes about 25-50 depending on size

Ingredients:
2 1/2 cups flour*
2 eggs
1/2 cup canned pumpkin/pumpkin puree**
2 tbsp peanut butter**
1/2 tsp salt
1/2 tsp cinnamon

*Any type of flour will do. I use gluten free so that I don't have to use the precious all-purpose.

**Make sure that both the pumpkin and the peanut butter don't have anything added into them. I use natural/organic for both to ensure it's only pumpkin/peanuts and salt.

Directions:
1. Preheat oven to 350
2. Mix together all ingredients.
3. Add water as needed to help make the dough workable but the dough should be dry and stiff.
4. Roll dough into 1/2 inch thick roll
5. Cut into 1/2 inch pieces (using cookie cutters or knife) OR push into mini-muffin tins
6. Bake in preheated oven until hard (about 35-40 minutes)
7. Enjoy!