Ginger Molasses Cookies

 This recipe gives just the right amount of crunch and chewiness, taste of molasses and ginger all in one. It's like gingerbread and a molasses cookie combined. Yum!

Ginger Molasses Cookies

(original recipe) 

Makes: ~36 

Prep Time: 1 hour

Cook Time: ~15 minutes/tray

Total Time: 1 hour 45 minutes

Ingredients:

3 cups flour

1 tbsp ground ginger

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp all spice

1 1/2 cups butter (3 sticks, room temperature)

3/4 cup molasses

1/2 cup sugar

2 eggs

1 tsp vanilla

3/4 cup coarse sugar (for rolling)

Directions: 

1. In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt, and all spice.

2. In another bowl, beat butter, molasses, and sugar until the mixture is super light, fluffy, and pale. Then add eggs (1 at a time) beating well after each addition. Add vanilla.

3. Add dry ingredients to wet and mix

4. Refrigerate dough for 30-45 minutes (until it's firm enough to roll).

5. Preheat oven to 325

6. Roll dough into tablespoons and then into the sugar. If dough becomes too soft again, put in the refrigerator for a bit (10-15 mins). 

7. Put balls onto parchment lined or greased baking tray 2" apart and bake until cookies are golden brown and tops spring back slightly when touched, about 12-15 minutes (I found 14 minutes was the sweet spot!) 

8. Enjoy!

Inside Out Cookies

 I've done a bunch of chocolate chip cookies recently (a solid go-to) so I decided to try something new. These are definitely good but, not absolutely incredible! They have a nice chocolatey taste and aren't overly sweet though which I love.

Inside Out Cookies

(original recipe) 

Makes: 2 dozen

Prep Time: 3 hours (incl. cooling) 

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

Ingredients: 

1/2 cup unsalted butter, softened (1 stick)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 cup all purpose flour

1/2 cup + 2 tsp cocoa powder

1 tsp baking soda

1/8 tsp salt

1 tbsp milk

1 1/4 cup white chocolate chips

Directions:

1. In a large bowl, beat the butter and sugars until fluffy. Then add egg and vanilla.

2. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. 

3. Add dry ingredients to wet ingredients (the dough will be very thick). 

4. Beat in milk and then mix in chocolate chips (the dough will be sticky).

5. Cover tightly and chill for 3 hours - 3 days.

6. Remove from fridge and allow to sit at room temperature 10 - 20 minutes

7. Preheat oven to 350 

8. Scoop and roll dough into balls and cook 11 minutes.

9. Enjoy!

Baked Apple Cider Donuts

 This does require a donut tray if you want them to be a nice cute shape but, you could also use a muffin tray if not. This is a great way to use up leftover apple cider!

Apple Cider Donuts

Makes: 24 small donuts or muffins

Total Time: 35 minutes

Ingredients:

Non stick cooking spray

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

3/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1 cup unsalted butter (2 sticks)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup apple cider

Directions: 

1. Heat oven to 350 and lightly grease trays. In a medium bowl, add flour, baking powder, salt, 1 tsp cinnamon, and nutmeg. 

2. In another bowl, cream 10 tbsp butter, brown sugar, and 1/4 cup sugar until fluffy then add eggs and vanilla. 

3. Add flour mixture until incorporated. 

4. Add apple cider.

5. Spoon batter into prepared donut pans or muffin tins. Fill them about 2/3 of the way and no need to smooth the top! (I did this with a plastic bag cut on the corner to pipe in.) 

6. Bake 15-20 minutes

7. While the donuts bake, whisk remaining sugar (1/2 cup) and cinnamon (1 tsp) together and melt 6 tbsp butter.

8. Let the donuts cool for 5 minutes then brush with melted butter and cover with cinnamon sugar.

9. Enjoy!

Pumpkin Roll with Caramel Coffee Cream

I had never made a rolled cake before so, figured what better excuse than quarantine and honestly, it turned out super well. 

Pumpkin Roll with Caramel Coffee Cream

Link here

Total Time: 3 hours (with cooling)

Ingredients:

Cake - 

Unsalted butter for greasing

1 1/4 cups all purpose flour

1 tsp cinnamon

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup pumpkin puree

3 eggs

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

powdered sugar for dusting

Filling - 

1/2 cup sugar

1/4 cup heavy cream

1 tbsp butter

2 tsp finely ground coffee

8 ounces cream cheese

1/4 cup powdered sugar

Assembly - 

1/2 cup heavy cream

powdered sugar

Directions:

1. Heat oven to 350. Butter baking sheet, add parchment paper, and then butter parchment

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

3. Spread the batter onto the prepared sheet in an even layer. (It's so thin!) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

4. Put clean towel on work surface and dust with powdered sugar.

5. Carefully remove cake from oven and put onto the towel. Roll from the short edge into a spiral, taking care not to compress it and then move it to a rack to cool.

5. After the cake is cooling, make the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)

6. Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into a bowl.  Let the caramel cool for a few minutes but don’t let it cool completely, as it will harden.

7. Add cream cheese a few pieces at a time until all is incorporated. Then transfer to a smaller bowl and cool completely (about 1 hour).

8. When you're ready to assemble, whip 1/2 cup heavy cream to a stiff peak and mix into the cream cheese mixture.

9. Carefully unroll the care and spread filling evenly over the cake. Then roll it back up without the dish towel. Trim about 1 inch from each end and transfer to a serving plate. Sprinkle with powdered sugar

10. Enjoy!

 

English Muffins

 So I figured I would try something a bit more tricky. Though I had to make augmentations for the high altitude, they still worked well - augments not listed below.  Honestly though, just buy them at the store!

Whole Wheat English Muffins

(original recipe here)

Makes: 6 

Prep Time: 2 hours (incl. rising)

Cook Time: 30 minutes

Total Time: 2 hrs 30 minutes

Ingredients: 

2 tsp active dry yeast (1 packet)

4 tbsp unsalted butter

1/2 cup plain yogurt

1/2 cup warm whole milk

1/2 tbsp honey

1 tsp salt

1 cup WW flour

1 cup all purpose flour

1/2 tsp baking soda

cornmeal

Directions:

1. Combine yeast and 1/3 cup warm water until yeast dissolves, about 5 minutes

2. Melt 2 tbsp butter and put in large bowl. Whisk in yogurt, milk, honey, salt, and yeast mixture.

3. Add flours and baking soda to bowl and beat thoroughly. Then cover bowl and let sit to rest 1-1 1/2 hours or until dough is doubled.

4. Heat oven to 350 and dust baking sheet with cornmeal.

5. Heat skillet and melt 1 tbsp butter. Using a scoop, drop batter into skillets to form muffins (about 4 inches in diameter) creating 3 in a pan. 

6. Reduce heat to low and cover skillet, cooking for 3-5 minutes or until bottoms are golden brown.

7. Uncover skillet and flip muffins. Then cover again and cook 2-4 minutes.

8. Put muffins on baking sheet and repeat with remaining batter.

9. Once all are completed, bake 6-9 minutes or until puffed and cooked through.

10. Enjoy!

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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!