Category Archives: Baking

Spring Cooking Gallery

I haven’t had much time in front of a computer lately but I’ve still been doing tons of projects, everything from chocolate kahlua cake, chicken curry, sweet potato flat bread, tortillas, and lemon rosemary sorbet, roast chickens, fish &chips and vanilla custard ice cream, pork ribs and mixed nut butter cookies. I’ve been busy.. I just haven’t grabbed the camera lately.

 


Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.

Mudslide Cupcakes

I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.

In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.

It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.

 

 

 

Kahlua Hot Cocoa

Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.

Ingredients:

1/3 cup cocoa powder

3/4 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups soy or almond milk

3/4 teaspoon vanilla extract

4 oz kahlua

Instruction:

In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.

 


Fall Pies

 

Pies, that’s another thing I’ve been doing lately.

Cranberry Brown Sugar Custard Pie

 

Pumpkin Cheesecake

 

Lemon Sour Cream Pie


Chicken With Bacon White Wine Sauce

Ingredients:

4 pieces thick cut pepper bacon

4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)

1/2 cup flour

2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)

salt & pepper to taste

a shallot, sliced

1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves

1/2 cup white wine

1 cup low sodium chicken stock


Instruction:

Preheat the oven to 350 degrees

In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)

In a bowl add flour, Italian seasoning and mix.

Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.

Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.

Add the chicken back into the pan, making room between the potatoes.

Place in the oven to bake for 40 minutes.

 

 


This Years Cranberry Upside-down Cake

I make it every year now as soon as cranberries become available.  It’s incredibly moist and the cranberry cinnamon flavor is perfect. It can be overly sweet but the tartness from the cranberry balances things out. I use this recipe here.

This year’s cake(s).

 

And from the past years. Here is 2015 (when I had a better camera)

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2014

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Peach Berry Cheese Tart

A 4″ ceramic tart pan is one my favorite pans when baking for one.

Use your favorite tart or pie crust recipe and cut it in half if it’s for full sized. I make a crust without exact measurement because it’s such a small amount of crust and it’s also pretty forgiving I find. It’s hard to mess it up badly enough that it doesn’t still taste good. I generally wing all of my recipes when I make tarts. Here my go crust recipe.


Cinnamon Coconut Oil Tart Crust of Unexactness
1/3 cup of flour AKA 2 handfulls of flour
1 pinch of salt
1 teaspoon full of brown sugar
1 teaspoon or palm full of cold water
2 mildly heaping teaspoons coconut oil (sometimes it takes more or less I am not actually measuring, just using spoonfuls.)
powdered cinnamon(optional)

Instructions

In a cerial bowl with a teaspoon gather and mix all ingredients until it forms a dough. (fix mistakes by adding more flour or coconut oil)
Place the crust into the tart pan and press into place with your fingers gently(Gently I say!), dust with cinnamon.

 

Peach Berry Cheese Tart

You can change this up for other fruit, apples, strawberries, cherries to name a few. On top of the crust is a layer of cream cheese with a bit of sugar and a drop of vanilla. Then brush the top of the cream cheese with strawberry jam or preserves before arranging fruit or berries to cover the cream cheese. Place on a cookie sheet in case of spills caused by juicyness and bake at 375 for 25-30 minutes.

 

 

 

 

 

 


Almond Raspberry Sour Cream Coffee Cake

I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)

cake:

2 cups flour

3 tsp baking powder

a pinch of salt

1 cup butter

2 cups sugar

1 egg

1 cup sour cream

2 teaspoons of water

1/2 teaspoon vanilla extract

Crumble:

1 1/2 cup brown sugar

1/2 cup almond meal

1/2 cup flour

2 teaspoons ground cinnamon

1 small container of fresh raspberries

1/4-1/2 cup sliced almonds

Instruction:

Preheat oven to 350 degrees. prepare a 9×13 inch baking dish

For the cake batter mix the flour, baking powder, and salt in a bowl.

In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.

Instruction for crumble:

Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.

In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix. 

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Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.

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