Skip to main content

Posts

Showing posts with the label baking

Wheat Free Spiced Cake Doughnut Recipe

Cake doughnuts can be a healthy way to have an American breakfast favourite that is bak ed not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say - “go naked”.  2 cups/244g King Arthur GF Flour 3/4 cup/144g granulated sugar 2 teaspoons/10ml baking powder 1 teaspoon xanthan gum (you can leave this out but the consistency will be drier) 1/2 teaspoon/2ml ground nutmeg 1/4 teaspoon/1ml cinnamon 1/4 teaspoon/1ml allspice 1 teaspoon/5ml salt 3/4 cup/185ml almond milk (sub dairy, soy or your preferred) 2 eggs beaten 2 teaspoons/10ml pure vanilla extract 3 tablespoons/45ml oil Pre-heat oven to 325F/162C/Gas 3 Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and oil. Ma

Brownie Recipe

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). This recipe was written before the invention of baking powder, so no leavening agents are used.. 1/2 cup/115g unsalted butter 1 cup/192g raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon/2ml pure Madagascar vanilla extract 6 tablespoons/42g dark chocolate baking (unsweetened) cocoa 2 tablespoons/30ml grapeseed oil 1/2 cup/63g all purpose flour Preheat oven to 350F/176C/Gas 4 Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Pour into a generously greased 8 inch by 8 inch/20cm x 20cm glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for

Mrs. Cheney's McIntosh Cake Recipe

Sometimes  “old” classic recipes are the best.  This recipe has to be from  at least  the 1950’s.  It was found whilst cleaning out my Nanna’s (Nonna’s) kitchen.   No need to have McIntosh apples any good baking apple will do.  Since the bottom is the top you can arrange  a couple of apples before pouring in the first amount of batter.   5 apples, peeled, sliced, cored 1/2 cup/85g granulated sugar 1 1/2 teaspoons/7ml ground cinnamon Sprinkle the sugar and cinnamon over apples in a medium sized bowl.  Toss to coat all the apple pieces and let sit while making the batter. 3 cups/298g all purpose flour 2 cups/383g granulated sugar 1 teaspoon/5ml baking soda 2 teaspoons/10ml baking powder 1 cup/250ml vegetable oil 4 large eggs 1/3 cup/80ml orange juice (we used triple sec) 2 teaspoons/10ml pure vanilla extract Greased bundt/tube pan Pre-heat oven to 350F/176C/Gas Mark 4 In a large bowl add the flour, sugar, baking soda,

Mini Lemon Thyme Potato Bites Recipe

Serves 6-8 2 pounds/900g russet potatoes cut into 1/2 inch/1.25cm slices 3 tablespoons/45ml extra­ virgin olive oil 1 teaspoon/5ml lemon juice ¼ teaspoon/1ml crushed red pepper ¼ teaspoon/1ml. dried thyme ¼ teaspoon/1ml. sea salt ¼ teaspoon/1ml. black pepper 1 large handful organic sprouts 1 teaspoon/5ml lemon zest Preheat the oven to 400F/200C/Gas6 Coat 2 baking sheets with cooking spray or parchment paper and set aside.  In a large bowl, combine potatoes, oil, lemon juice, red pepper, thyme, sea salt and black pepper; toss to combine.  Arrange the potato slices on prepared baking sheets, spacing them ¼ inch/62mm apart.  Bake for 25 minutes, rotating sheets halfway through, until potatoes are golden brown. Remove from oven; transfer potatoes and parchment paper to a rack and let cool for 5­-10 minutes.  Arrange on a serving platter topping each potato slice with sprouts and lemon zest. personal chefs and event catering Miami + Miami Beach + Fort L

Simple YaDa Coffee Cake Recipe

Retooling and reworking recipes often takes a toll on anyone.  There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it. With that, we have been working on a simple coffee cake.  It is still in the work-through stages but is pretty good though a little plain to look at.   Making it look pretty is important and our pictures of our testing last night do not do the cake justice.   For the recipe, we opted to used decaffeinated instant coffee.  Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do. Here is the recipe we have come up with: 1 1/4 cups/156g all purpose flour   1/2 teaspoon/2ml baking powder   pintch of salt   3   large (or extra large if you have them on hand) eggs   1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room temperature)   3/4 cup/144g table sugar   1 teasp