Whole Wheat Applesauce Coffee Cake (High Altitude Style)

 Continuing on my breakfast treats for baking this week...

Whole Wheat Applesauce Coffee Cake (High Altitude Style)

Yields: 1 cake (9x9)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

CAKE:

1 1/2 cups whole wheat flour

3/4 cup brown sugar (I did partial light and partial dark)

1 1/2 cup apple sauce

1/2 cup raisins

1/3 cup butter, melted

1/2 tsp allspice

1 1/2 tsp cinnamon

1/2 tsp salt

1 egg

3/4 tsp baking soda

TOPPING:

2 tbsp whole wheat flour

1/4 cup brown sugar

1/4 cup walnuts, chopped

1 tbsp butter

1/8 tsp cinnamon

1/8 tsp nutmeg

Directions: 

1. Preheat oven to 375

2. Grease bottom of a 9x9 cake pan.

3. In a medium bowl, combine melted butter, applesauce, egg, and brown sugar.

4. In a large bowl, combine WW flour, baking soda, spices, and salt.

5. Add butter mixture to flour mixture. Mix well.

6. Add raisins.

7. Pour batter in pan and sprinkle topping over top.

8. Bake 45 minutes or until toothpick comes out clean and the top springs back when touched in the center.

9. Enjoy!

Blueberry Muffins & Morning Glory Muffins (High Altitude Style)

Did you know how many changes you have to make to baking recipes when you are in high altitude? Neither did I! King Arthur has an incredible resource to augment recipes, which I have been doing with some of my regular cookbooks. But, I also decided I should purchase a high altitude cookbook so that I didn't have to augment everything! I decided to cook a few muffin recipes from it. 

 Blueberry Muffins (High Altitude Style) 

Yields: 12 muffins

Total Time: 30 minutes

Ingredients:

2 cups flour

1/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1 egg

1 cup milk

1 tsp vanilla

1/4 cup vegetable oil

1 1/2 cups frozen blueberries (you can use fresh - I have just found that frozen don't bleed as much) 

Directions:

1. Preheat oven to 425

2. Grease muffin tin

3. In a bowl, combine flour, sugar, baking powder, and salt and make a well in the center of flour mixture.

4. In a separate bowl, combine egg, milk, vanilla and oil. Then add to the well int he flour mixture.

5. Stir quickly with fork until flour mixture is moistened.

6. Add blueberries in the last few strokes

7. Fill muffin cups about 2/3 full

8. Bake 20-25 minutes or until golden brown.

9. Enjoy!

Morning Glory Muffins (High Altitude Style)

Yields: 24 muffins

Total Time: 45 minutes

Ingredients:

1 cup golden raisins

Hot water to soak raisins

2 cups flour

1 cup sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

2 cups grated carrots (approx. 3 carrots)

1 tart green apple peeled and diced (I used a Granny Smith)

1/2 cup sliced almonds

1/2 cup shredded coconut (it's okay if it's sweetened)

3 large eggs

2/3 cup butter melted and cooled (approx. 1 1/2 sticks)

2 tsp vanilla

Directions:

1. Preheat oven to 350

2. Cover raisins with hot water and let soak 20-30 minutes then drain well.

3. Grease muffin tins or use paper liners.

4. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

5. Add drained raisins, carrots, apple, almonds, and coconut. Stir to combine.

6. In a small bowl, whisk together eggs, butter, and vanilla.

7. Add the egg mixture to the flour mixture but do not over mix!

8. Spoon batter into muffin tins until 3/4 full

9. Bake for 20-25 minutes.

10. Let cool 5 minutes in tin then remove from tin and let cool fully.

11. Enjoy!

Cranberry Curd Tart

 I needed another try at curd but honestly, this recipe was not my favorite. It felt like it didn't have as strong of a cranberry flavor..

Cranberry Curd Tart

Yields: 1 tart

Total Time: 1 hr 30 minutes

Ingredients:

CRUST: 

1 1/4 cups raw hazelnuts

1 cup rice flour

1/4 tsp salt

1/2 cup sugar

6 tbsp butter (softened)

CURD:

12 ounces cranberries

1 cup sugar

1 orange (peel and juice- about 1/2 cup)

1 stick butter (softened)

2 eggs plus 2 egg yolks

Directions: 

1. Heat oven to 325. Put hazelnuts on baking sheet and roast 10-15 minutes (until skins are dark and crack). Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

2. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Then add remaining rice flour and salt and pulse.

3. Cream sugar and butter in a mixing bowl with a wooden spoon until pale and thick. Add nut mixture and combine until dough comes together. Note: If dough is crumbly, add 1-2 tbsp softened butter or a little cold water (I added 2 tbsp water).

4. Press dough into a 10 inch tart pan. Use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes 

5. Heat oven to 350. Bake chilled tart about 15 minutes then cool.

6. Make curd: Put cranberries, sugar, juice, and peel in a saucepan in a medium hit. Simmer until cranberries have popped and softened (about 10 minutes). Transfer to a mesh sieve or puree then press through sieve. Then whisk the butter into the warm liquid.

7. Put eggs and egg yolks into a bowl and beat lightly.  Then whisk liquid into the eggs to temper.

8. Combine both and whisk together over low heat until bubbling and thickened.

9. Let cool to room temperature then pour cranberry curd into prefaced tart shell.

10. Bake at 350 for 10 minutes to set curd. Then cool.

11. Enjoy!

Lemon Bars

 I think next time I would tweak this curd recipe a bit (to set a bit more) and do less crust. But otherwise, it was delicious and a gorgeous tart flavor.

Lemon Bars

Yields: 8

Total Time: 1 hr 30 minutes

Ingredients:

CRUST:

1 1/4 cups flour

1/4 cup sugar

3 tbsp confectioner's sugar

1 tsp lemon zest

1/4 tsp salt

10 tbsp butter (cut in cubes)

CURD:

4-6 lemons (enough to make 3/4 cup juice and 1/2 tbsp zest)

1 1/2 cups sugar

2 large eggs plus 3 yolks

1 1/2 tsp cornstarch

pinch of sea salt

4 tbsp butter

1/4 cup olive oil

confectioner's sugar and flaky sea salt

Directions:

1. Heat oven to 325 and line a 9x9 baking pan with enough parchment to hang over two of the sides.

2. Pulse together flour, sugars, lemon zest, and salt in a food processor.

3. Add butter and pulse to cut the butter into the flour until a crumbly dough forms

4. Press dough into a prepared pan and bake until shortbread is pale golden all over (30-35 minutes)

5. While shortbread is baking, prepare the lemon curd by whisking together 3/4 cup lemon juice, sugar, eggs, yolks, cornstarch, and salt over medium heat until boiling and thickened (2-5 minutes). Note: You should see it thicken before you take it off the heat but, once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.

6. Remove from heat and strain into bowl. Whisk in butter, olive oil, and 1/2 tbsp zest.

7. When the shortbread is ready, take it out of the oven and pour in lemon curd.

8. Return the pan to oven and bake until topping is just set (10-15 minutes).

9. Allow to cool and refrigerate.

10. Sprinkle with sea salt or confectioner's sugar before serving.

11. Enjoy!

Ricciarelli

 I went to a local place and had one of these cookies and thought "I must make these." A week later, I made them and they are delicious!

Ricciarelli 

(Recipe found here)

Yields: 16 

Prep Time: 1 hour 30 minutes (including drying)

Cook Time: 20 minutes

Total Time: ~2 hours

Ingredients:

2 egg whites

Dash of lemon juice

2 1/4 cups almond flour

1 3/4 cups powdered sugar

Pinch of salt

1/4 tsp baking powder

1 tsp orange zest (I used a clementine)

1 tbsp almond extract

1 tsp vanilla extract

1/4 cup powdered sugar for coating

Directions: 

1. In a large bowl, whip egg whites and lemon juice using mixer until stiff peaks form.

2. Using a mesh sieve, sift almond flour, powdered sugar, salt, and baking powder.

3. Fold into egg whites in 2-3 batches, keeping some air in the egg whites but creating a sticky dough.

4. Add orange zest, vanilla extract, and almond extract. Fold until combined

5. Line baking sheet with parchment paper.

6. Roll into about 1" balls and roll in powdered sugar until well coated. Shape into an oval baking sheet.

7. Leave at room temperature for about an hour until the tops have dried out. 

8. Pre-crack the cookies by squeezing the cookies slightly from opposite corners. 

9. Preheat oven to 300

10. Bake 20 minutes

11. Enjoy! 

Bagels and Gravalox

 This week I got adventurous with my baking (and cooking) and wanted to make a true NYC breakfast. And I have to say... I didn't blow it! The bagels could've been cooked a bit less and the gravalox with a bit less pepper but, not bad for my first rodeo!

Bagels and Gravalox

(Original recipes)

BAGEL RECIPE

Yields: 6

Prep Time: 24 hours

Cook Time: 1 hour

Total Time: 1 day 1 hour

Ingredients:

DOUGH

1 1/8 cups lukewarm water

1 tbsp barley malt syrup 

1 1/8 tsp active dry yeast (1/2 packet)

3 1/4 cups bread flour

1 tbsp Diamond Crystal kosher salt OR 1/2 tbsp Morton kosher salt

Neutral oil

ASSEMBLY: 

1/2 tsp baking soda

1/8 cup barley malt syrup (plus more as needed)

Toppings (if desired)

Directions:

1. Pour 1/4 cup luke warm water into a small bowl. Whisk in barley malt syrup and yeast until both dissolve. Let sit until mixture foams (about 5 minutes) 

2. In a large bowl, combine bread flour and salt.

3.  Make a well in the center and pour in yeast mixture and remaining water. Mix. (The dough should be shaggy)

4. Knead the mixture in the bowl several times then turn onto a clean work surface, kneading for about 15-20 minutes until you have a stiff but very smooth dough

5. Gather dough into a ball, lightly dust with flour, and put in a large clean bowl with seam side down. Cover with a damp towel and let the dough rise until it has doubled, about 2 hours.

5. Lightly punch dough down to knock out the air. 

6. Cut the dough into 6 equal pieces

7. Preshape the bagels into tight balls. Then gather one ball at a time, pinching irregular edges into tear drop shape. Then cup your hand down and over the top in a loose grip, moving your hand in a circular motion dragging the dough across the surface until it has a high tight dome.

8. Repeat with all pieces then cover with a damp towel and let rest for 5 minutes.

9. Line baking sheet with parchment paper. Brush with oil then set aside.

10. One piece at a time, roll out a ball into a 9 inch rope. Then wrap the rope around one hand and seal the ends together. Slip the ring of dough off your hand and stretch to even out thickness, until you have a ring that measures about 4". Then add to sheet. 

11. Once all are shaped, cover baking sheet with plastic and damp towel then put in the refrigerator to chill 4-24 hours.

12. 2 hours before you want to serve the bagels, preheat oven to 450. 

13. Fill large Dutch oven halfway with water and set a wire rack next to it. 

14. Prep bagel toppings in a plate on the side. 

15. Remove baking sheet from the refrigerator. Fill a small bowl of room temperature water and put a ring into the bowl. If the ring floats, it is ready to be boiled and baked. If it sinks, dry it off and let the rings sit for about 30 minutes and then check again. 

16. Set Dutch oven over high heat and bring to a boil. Whisk in baking soda and barley malt syrup. (You want the water to look like a strong black tea. Add more syrup until it does.) 

17. Bring to boil and skim any foam off the surface. Then maintain a gentle boil.

18. Add bagels into the Dutch oven (as many that will fit)

19. Boil for 1 minute, turning halfway through.

20. Transfer to wire rack then add topping, if using.

21. Remove parchment from baking sheet and put bagels on sheet.

22. Bake 20-25 minutes, rotating the sheet after 12 minutes.

23. Enjoy!

GRAVALOX 

Yields: 1 filet (1 lb)

Prep Time: 10 minutes

Cook Time/Cure Time: 5 days

Total Time: 5 days 10 minutes

Ingredients: 

1lb salmon filet

1/4 cup kosher salt

1/4 cup sugar

1/8 cup black pepper

1 bunch dill (about 1 cup)

Directions: 

1. Lay salmon skin side down in a baking dish.

2. In a small bowl, combine salt sugar and pepper. 

3. Put mixture oven salmon evenly until fully covered as if under a blanket of snow (use it all).

4. Spread dill on top to make a thick grassy carpet.

5. Lay plastic wrap or parchment over salmon to cover and press down. Then place a heavy weight on top. 

6. Refrigerate without disturbing for 5 days, except turn salmon over midway through the cure (Day 3).

7. Remove salmon from cure (which has now become liquid), brush off dill, and set on cutting board.

8. With a knife, slice tilted at an angle, stopping short of cutting though the skin and starting a few inches from the tail. Then run your knife between the skin and flesh to release. Transfer to parchment until ready to serve. 

9. Enjoy!

 

Ginger Stout Cake

  I decided to continue with my ginger molasses theme this week and get some stout to make a cake. Unfortunately though my mom didn't have a bundt pan so I settled for this slightly strange giant donut-esque pan. Still delicious.

 

Ginger Stout Cake

(original recipe here)

Total Time: 1 1/2 hours

Yields: 1 cake

Ingredients: 

2 tbsp unsalted butter (softened)

1/2 cup raw Demarara sugar ( I used granulated sugar and honestly, I think you should use the raw)

1 cup stout (I used Murphy's Stout - cheap and generic. You won't use all the stout in a bottle though so, choose one you like or can reuse in things)

1 cup molasses (Helpful hint: Spray the measuring cup with pam before you put the molasses in and it's way easier to get out!) 

1/2 tsp baking soda

2 cups flour

1 tbsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp all spice

1/4 tsp alt

3 tbsp grated fresh ginger

3 eggs

1 tsp vanilla

1 cup lightly packed brown sugar

1 cup sugar

3/4 cup oil 

Directions: 

1. Preheat oven to 350

2. Grease a bundt pan with softened butter and coat pan with raw sugar so it sticks

3. Add stout and molasses to a medium saucepan and bring to simmer. Then remove from heat and carefully whisk in baking soda. Let cool. (The stout will bubble up)

4. Mix together flour, ground spices, pepper, and salt. Set aside.

5. Mix fresh ginger, vanilla, brown sugar, and sugar (with mixer, if you have one for 5 minutes on medium) 

6. Add oil (mixer on low for 5 minutes)

7. Add stout mixture and mix for another 5 minutes

8. Add dry ingredients in two parts mixing well between them.

9. Add batter to prepare pan and bake 55-65 minutes or until toothpick comes out clean.

10. Let cake cool 15 minutes then flip upside down to release.

11.  Enjoy!